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

Vintage Wine Online: How to Test Wine for Quality

While online shopping has many similarities to shopping in a traditional brick and mortar outlet, there are still precautions to take. You need to follow some basic guidelines to make your shopping experience pleasant. Provided you purchased your wine from a reputed online vendor, the wine bottle or crate should arrive intact within a couple of days.

Paprika (to season)The first thing to do is to "nose" the wine. Until more modern and scientific methods for wine testing are invented, this is the most exact procedure used to test a wine. You need to first smell the wine before swirling it. This will reveal the delicate aromas within the wine. The aroma originates basically from the smell of the grapes used in the wine.Then also the �ciriola�, of Roman tradition, has an elongated shape and a very soft crumb inside, while the �coppia�, from Ferrara, has a particular shape with four points and is made of hard dough. It has almost no crumb.Scatter some salt onto the potatoesThis can easily be served as main course along with salad.

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.

Author: Kevin Preble

The Importance Of Bread In Daily Life

Bread is one of the basic foods in our Mediterranean diet and cuisine. There are people who prefer the crust and who prefers the crumb, but everybody loves this typical product of our tradition.

In Italy every region has its own bakery tradition. There are, in fact, a lot of types of bread typical of some specific Italy region, as for example the �michetta or �rosetta�, a round shape bread, with a flat base and the typical star shape incision, it is empty in the inside due to the prolonged leavening of the dough. It is original from Lombardy. Or the �biova�, originally from Piedmont, which is produced by a long-leavened dough, but with less water. The crumb is usually very soft. Or even the rye bread, the most widespread in South Tyrol, flavored with cumin seeds.Dispense the sliced raclette cheese onto the potatoesYou need to be careful while opening the case. The first thing you need to do is ensure that the bottle is intact and not broken or cracked. You should also check the bottle seal to ensure that the contents are intact.Enjoy your Raclette Potatoes!

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.

Author: Martina Meneghetti

Start A Cake Decorating Business

Cake decorating is a fun business, but as with all businesses one of the most important "ingredients" to succeeding in this business is marketing. Continue reading for ten ideas that can help your cake decorating business taste sweet success! http://recipesecrets.blogspot.com/

8. Sponsor local events, church activities, fund raisers, business openings by offering free sample products. Become a regular at fundraising activities, business events, school and church events. You can offer your products to these outlets at a discount or for free. The exposure that you will gain in your local community is a valuable advertising tool. Be sure to have plenty of brochures to hand out to those interested in your services.9. Promote Your Business To Realtors. Realtors regularly purchase gifts for their clients when they sell a home. You could offer realtors a special house warming cake for their clients. Be sure to wrap your cake in a stylish cake box which is printed with your business name, address, phone number and website. Also include a coupon with an expiration date on the cake box for the recipient to use.2.Send press releases to the local news agencies, You should do this each time that you participate in community or nonprofit events as well as for any noteworthy happenings with your business. Be sure to emphasize anything that makes your business special or noteworthy in your press release. This will give you a greater chance of your story being used by the editors.The built-in ceramic burr grinder helps to ensure that the device is made to stay in superior order for years. The ceramic component for the grinder burrs is longer-lasting compared to traditionally used metal burrs, that have a quicker life span because of rusting in the metal material. The vibrant classic design, contemporary style, and simple to utilize features improve the the entire sense of high quality. Using Saeco's exclusive technology, the Saeco XSmall Plus enables proper blending together of coffee, controlling the dosage of crushed coffee.4. Create a Website. Showcase your business with a website. Be sure to make your website tasteful and easy to maneuver. A website is a great marketing tool to showcase your skills and expertise. Be sure to include your website address in all of your promotions and advertisements.The Saeco XSmall Plus consists of an adjustable spill tray of plastic material with a detachable water tank. Additionally a brewing machine that enables much simpler cleansing of the product. With the frequency of 50 Hz and the power voltage of 140W/ 230 V, power consumption is minimal and the energy saving level is considered as grade A. It provides a programmable volume control, reducing the amount of noise versus a regular metal grinders (which make a large amount of sound when in use).7. Network with event and party planners. You will want to be included in their list of vendors so that they will either use your services or recommend you to their clients.The Saeco XSmall Plus comes with an average weight of 7.2 kg, allowing it to be compact and convenient to use in various environments. Considering the dimension of 295 x 420 x 325 mm, the Saeco XSmall Plus Coffee Machines is smaller than average and requires a lesser amount of space than other coffee makers. It is really an advantage in smaller sized kitchens.The LED screen found in front of the device is simple to control, making it simpler for any person to control the equipment in a convenient way having only the turn of a control button. The stainless steel boiler increases the durability of the machine, and also the automated rinsing guarantees minimum accumulation of deposits and various substances within the machine.

10. Word of mouth. Believe it or not word of mouth can be one of the most powerful marketing tools that you can use. Now is not the time to be shy. Tell everyone that you know about your cake business and ask them to refer their friends and family to you. Besides being free, you will more than likely find that this is one of the most effective methods of advertising that you can use. Word of mouth advertising could just be be the icing on the cake for your business promotion.

Author: Julie Jones

How Does The Saeco XSmall Plus Make Coffee That Are Awesome?

The art of excellent making coffee has came to several innovative residences, with many different coffee lovers searching for a convenient coffeemaker. The Saeco XSmall Plus is definitely a completely automated coffee machine, having a number of high quality as well as enjoyable design benefits. The device is available in a concise package and has a long lasting ceramic grinder that is silent and will not heat up.

10. Word of mouth. Believe it or not word of mouth can be one of the most powerful marketing tools that you can use. Now is not the time to be shy. Tell everyone that you know about your cake business and ask them to refer their friends and family to you. Besides being free, you will more than likely find that this is one of the most effective methods of advertising that you can use. Word of mouth advertising could just be be the icing on the cake for your business promotion.1. Create a unique selling proposition. Every business needs a unique selling proposition. What is better about your cake business than the other bakeries? Tastier, More beautiful, Unique Style, Better Service? Hopefully all of these features can define your cake business. Create a Unique Selling Proposition for your cake business. This will incite people to talk about your products and recommend your cakes to others as well as set you apart from the competition.3. Advertise in community newspapers. Be sure to advertise in your community newspapers. You should advertise more aggressively during important seasons of the year, such as the wedding season and graduation in May and June. Also, be sure to place an ad in the local college and high school newspapers for graduation. Think of specials or discounts that you can offer. Be sure to make the cake reservation "time sensitive" in each of your advertisements to encourage action.5. Locate distributors in your area. A cost effective way to start or expand your business is to locate local distributor businesses in your area. This way you can get more visibility and avoid the cost of an expensive store front. Look for local coffee shops boutiques, bookstores, etc. and see if they would be willing to display your cakes for a commission.

The Saeco XSmall Plus comes with an average weight of 7.2 kg, allowing it to be compact and convenient to use in various environments. Considering the dimension of 295 x 420 x 325 mm, the Saeco XSmall Plus Coffee Machines is smaller than average and requires a lesser amount of space than other coffee makers. It is really an advantage in smaller sized kitchens.

Author: Willie Norrison

10 Weight Loss Busters You Shouldn't Eat

1. Fried Foods That Are Frightening

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. Diet Drinks That Deceive8. 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.)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.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.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.Beyond that, May believes, the real horror may be the American mind set about food. We were raised to clean the plate, so we could be rewarded with a dessert, which further enhances our desire to eat sweets and meals without recognition of fullness,' she says.10. Super Sized Servings That Sabotage Your Diet6. Cakes and Cookies That Are Calorie CloggedYou 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.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.The question to ask yourself is, do I really need this food? As Michelle May MD, author of �Am I Hungry?' and �What To Do When Diets Don't Work' said, that �Once a person indulges in a decadent dessert or monster burger, it triggers the �I've already blown my diet, so why bother,' mentality.Two decades ago, dining out was already beginning to be a disaster for the person who was on a weight loss diet. The menu offered high Calorie foods.For the sake of your health, be sure you know your onions.5. Check your pantry. Don�t restock chips, cookies, soda, toaster pastries, sugary breakfast �cereals� (a misnomer if ever there was one!) It�s just as quick and easy to scramble a couple of eggs for breakfast as it is to wait for a pastry to toast. I know how tough it is to get rid of the nutritionally bankrupt junk, so do it in small steps if you can�t do it cold turkey.4. Burgers That Are Bigger and BiggestWhen you are out shopping at the Mall you may be tempted by the delicious aromas of coffees, spicy pies and the mouth watering smell of freshly made doughnuts.Ok I'm being a spoil sport but, for the sake of your health and weight loss diet, you would be better to take along a snack of crackers and nuts or raw veggies. Enjoy.Foods that are often labelled as healthy are just the opposite. Marion Nestle PhD, MPH a New York University Nutritional Professor in her book �What To Eat,' talks of �Fruit Snacks' that have absolutely no fruit in them but were just laden with sugar.In order to keep to your diet change into a fluffy bunny rabbit and talk yourself into eating and enjoying salads.But giving in to temptation could mean you may consume a day's worth of Calories in one delicious but none essential piece of confectionery.9. Diet Disasters When Dining OutDon't believe the adverts, read the labels carefully then decide for yourself if it's right for you.If you really do want a burger, try ordering a plain burger. It could be served with a sauce, but it should be on the side not on top.Things haven't improved over the years; in fact they have become worse. On the menu in restaurants are such things as fried macaroni and cheese and cheese fries. Just oozing with fat and packed with Calories.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.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.But the only thing you are going to create is havoc with your weight loss diet.8. High Calorie HorrorsHave you noticed how it's not just fast food meals that have got bigger? So have bagels, pasta servings, salads and sandwiches. If you go out to a restaurant for a meal, most of the meals on the menu are going to be around 1 000 Calories.Your local neighbourhood restaurant or steakhouse may be a Nutritional Nightmare.Burgers are getting bigger and bigger. Burger King and others are taking a bun and piling on as many as four burgers, plus slices of cheese and strips of bacon. Just one of these burgers will give you more Calories than you should eat if having three meals a day.High Calorie drinks are so deceptive. They don't need chewing and go down real easy and they don't fill you up. So how can this innocent looking cup of coffee be loaded with 490 � 580 Calories? It could be the chocolate or cream that is added.2. Steakhouse Stories That ScareThat will save you eating more Calories than you need.Deep fried foods are nutritionally bad for you. If you enjoy going to fairs and carnivals, you may well be tempted to eat the strangest of concoctions. It's amazing just what has been thrown into the deep fryer in the name of creativity.

If you want to keep to your weight loss diet, learn what foods are best for you and avoid the ones that sabotage it.

Author: Eva Moffat

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.

How about a Fundido as a snack before the main meal?Fried onions that are considered a Starter Dish are so full of Calories, Fat, Saturated Fat and with a high Salt content. And to go from bad to worse, the onions are usually served with a sauce that has even more Calories, Fat and Salt.Nice for a treat once a year, but for the rest of the year � DON'T.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.To avoid piling on the Calories, order a small size cup of coffee with low fat milk and sweeteners.If you want to keep to your weight loss diet, learn what foods are best for you and avoid the ones that sabotage it.If you are on a weight loss diet, a Fundido is a nutritional no-no.A Fundido is made up of a combination of cheese, pepperoni, bacon and sausage served with bread sticks.You are tempted to have a square of Starbucks Old Fashioned Crumb Cake to go with your coffee but that little square has 670 Calories in it.And a piece of Cheesecake has enough Calories in it to make a mess of your weight loss diet, but the Cheesecake Factory adds Chocolate Candy, Mousse etc.

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.

Author: Barbara Morris, R.Ph.

Playing Chicken - nutritional evaluation of prepared chicken and turkey products

HEALTHY COOK - AT - HOME POULTRY

Store-bought versions are no better. (The numbers in our chart look better, but that's only because they're for a three-or four-wing serving.) Banquet breads its wings before it fries them. That gives them twice as much fat and sat fat as any of the other store-bought wings we found. The company's slogan is "Bringing the family to the table." The operating table, maybe.Oil: Peanut oil, because of its high smoke point and good flavor, is recommended. Canola and safflower oils also work well.Poultry's hot. We now eat twice as much chicken and turkey as we did in 1970. But many of those breasts, thighs, drumsticks, and wings end up in the deep-fryer, where they pick up an unhealthy dose of saturated and trans fat.Burgers & PattiesSilver Key Senior Services, a local nonprofit that helps the elderly, needs food to fill 900 Thanksgiving baskets.The organization is seeking canned goods, boxed potatoes and macaroni and cheese. For more information, call Brian Williams at 227- 1359.If you're a meatball fan, check out Tyson Italian Style Chicken Meatballs or Shady Brook Farms Italian-Style Turkey Meatballs. They both have a tad too much sat fat for a Best Bite (and the Tyson has too much sodium), but they've got just one third the fat (and sat fat) of beef meatballs.Wampler's package lists "turkey" as the first ingredient. That can mean dark meat, light meat, and/or fat and skin.LAKELAND, Fla.--(BUSINESS WIRE)--Nov. 1, 2000Time Trimmers. Short Cuts. Easy Beginnings. The answer to your what-to -throw-together-for-dinner woes is sitting right next to the raw chicken pieces in your supermarket's refrigerator case.Forget 'em. Most chicken or turkey burgers slash ground beef's sat fat down to two grams ... and give your taste buds something new to look forward to.Perdue Done It! Breaded Chicken Breast Tenderloins were so crispy and moist, you'd swear they were fried. And they're the only tenders we found that were made from the soft, juicy tenderloin meat. Too bad they missed a Best Bite by a half-gram of saturated fat.Say goodbye to your bucket of fried chicken. Get ready for healthy, delicious, no-effort poultry at home. It comes both breaded and unbreaded, frozen and fresh, cooked and raw. All you do is pop it in the oven or microwave and serve. Some can go right from package to plate.Just pop a bird into one of Home Depot's deep fryers and, in less than an hour, a flavorful, juicy turkey will be ready for dinner. Not only is this easier and quicker than the traditional method, it frees your oven for preparation of other dishes.Breaded Nuggets & TendersTenders are longer and larger than nuggets, and they're more likely to be made with (lower-fat) breast meat.Breaded Breasts & CutletsA six-piece order of McDonald's Chicken McNuggets has 17 grams of fat and 510 mg of sodium. Many packaged nuggets have at least that much fat, thanks to dark meat and skin. Some have almost 700 mg of sodium.Nature's Kitchen's (frozen) Chili Pepper Chicken Burgettes, for example, deliver the snappy Southwestern edge that the box promises. And the company's Savory Original and Portobello Mushroom Chicken Burgettes are moist and bursting with flavor. So were Banquet Grilled Hickory BBQ Chicken Breast Patties.Unbreaded Pre-cooked Breasts & StripsOther favorites: The Turkey Store's Garlic Herb, Lemon Pepper, and Teriyaki Chops and Filets.We found only one Best Bite nugget. But what a find. Health is Wealth Chicken Nuggets are moist, tender, and (like the company's other chicken products) are coated with whole-wheat breading.Our Best Bites have no more than eight grams of fat (no more than two of them saturated) and 480 milligrams of sodium. That's for a modest serving: about three ounces cooked (or the number of breasts, thighs, burgers, nuggets, etc., that comes closest to three ounces). If you eat more, don't forget to multiply.The basics:They're cooked strips, slices, diced chunks, or whole chicken parts. They come seasoned, and all turn you into a kitchen magician. Throw together a green salad or saute some vegetables and toss in a handful of chicken. Or use them in pasta, burritos, or chicken salad.Companies giveth, and companies taketh away. Look at Perdue Low Fat Italian Breaded Chicken Breast Cutlets. Each one has just three grams of fat--less than a third of the usual breaded chicken breast (that's the giveth). But the 700 mg of sodium is almost as much as you'd get in a nine-piece order of McDonald's Chicken McNuggets (that's the taketh). We found only one breaded patty--Tyson Breast Fillets--that kept both the fat and sodium in check.Founded in 1978, The Home Depot is the world's largest home improvement retailer with fiscal 1999 sales of $38.4 billion. The company employs approximately 230,000 associates and has 1,066 stores in 45 states, six Canadian provinces, Puerto Rico, Chile and Argentina. The company was recently named in the Top 10 Most Admired Companies in America by Fortune Magazine, which also ranked it as America's Most Admired Specialty Retailer for seven consecutive years. Its stock is traded on the New York Stock Exchange (NYSE:HD) and is included in the Dow Jones Industrial Average and Standard & Poor's 500 Index."All you need for a great meal is a good size turkey, a bit of propane and, of course, a cooker from The Home Depot," says Jody Shiver, Inside Garden Associate and cooking expert at The Home Depot in Lakeland.Nature's Kitchen can marinate for us any day. We didn't even mind that we had to broil its fabulously juicy Marinated Boneless Chicken Breasts. Pick up as much of the Mango Barbeque, Lemon Pepper, and Roasted Garlic and Italian Herb flavors as you can find. They're ready to broil right out of the package.And both McDonald's and most packaged nuggets are made with hydrogenated oils that add trans-fat insult to sat-fat injury. A six-piece order at McDonald's, for example, has two grams of trans in addition to its four grams of saturated fat.Consider the typical (quarter-pound before cooking) hamburger. Even if you make it with so-called "lean" ground beef (typically 20 percent fat), it'll run you six grams of sat fat (almost a third of a day's worth) and more than 200 calories. And those numbers are without the bun, cheese, mayo, or other fixings.Common sense precautions: Because of the high cooking temperatures, remember to exercise caution and use such things as old shoes and long pants, safety goggles, gloves, aprons, tongs. It may be a good idea to have a fire extinguisher nearby.There's a catch, though (isn't there always?) ... and it's not fat. While an unseasoned chicken breast has only 60 mg of sodium, most of these products contain chicken broth or a salt solution (to keep them moist and add flavor). And that can add up to a heap of sodium--more than 900 mg in, say, a three-ounce serving of Easy Beginnings Southwestern Chicken Breast Filets.Resist the urge. According to our analyses, deep-frying means that the average 12-wing order at a dinner house like Applebee's or T.G.I. Friday's could set you back 700 calories and use up about three-quarters of your day's quota for total fat, artery-clogging fat, and sodium, plus nearly a day's cholesterol. And that's if you don't touch the blue cheese dressing that they're usually served with.The Fraternal Order of Police, Colorado Lodge No. 9, is seeking donations of money and non-perishable food to deliver to the needy on Nov. 22. The group is putting together Thanksgiving baskets with a week's worth of food for a family of four. You can drop off money or food, or send a check to 1826 E. Platte Ave., Suite 200, Colorado Springs 80909.Springs Rescue Mission, a Christian charity that helps the homeless, is raising money for its annual pre-Thanksgiving Day meal. You can send a donation to Springs Rescue Mission, P.O. Box 2108, Dept. OGM3, Colorado Springs 80901-2108. For more information, call the organization at 632-1822.

Store-bought versions are no better. (The numbers in our chart look better, but that's only because they're for a three-or four-wing serving.) Banquet breads its wings before it fries them. That gives them twice as much fat and sat fat as any of the other store-bought wings we found. The company's slogan is "Bringing the family to the table." The operating table, maybe.

Author: Wendy Meltzer, Jayne Hurley

Help wanted to improve holiday for local needy

A number of local organizations are preparing to help the needy celebrate Thanksgiving. Here are ways you can help:

Raw Marinated Chicken or TurkeyForget oven-baked turkeys. This Thanksgiving, The Home Depot (NYSE:HD) says, it's all about deep-fried turkeys.Before you jump into the freezer or refrigerator case, check out our guide. You have to rummage through the breasts, nuggets, tenders, patties, and wings to find the winners.Location: The best place to set up the fryer is outdoors on a level surface, such as grass. The fryer may be placed on concrete, but the oil used in cooking may cause stains. Never place a deep fryer on a wooden deck, as it may pose a fire risk.We looked at boneless poultry plus chicken wings--just about everything but ordinary refrigerated packages of raw chicken and turkey.

- Headline by Rhonda Van Pelt

Author: The Gazette

Don't Bake, But Fry Thanksgiving Turkeys, Says the Home Depot

Business, News & Lifestyle Editors/Food Writers

The agency is seeking donations of small turkeys or fryer chickens (weighing about 3 pounds), boxed potatoes, gravy, canned sweet potatoes, Jell-O, canned fruit, small juices, stuffing, canned cranberries, soup, canned pumpkin, desserts, coffee, tea and hot chocolate. Goods can be dropped off from 8 a.m. to 5 p.m. weekdays at the Silver Key office, 2250 Bott Ave., Colorado Springs. For more information call Pat at 632-1521, Ext. 52.Banquet's Fat Free Baked Breast Tenders were delicious, as were Butterball Chicken Requests Crispy Baked Breast Tenders. But the clear winner was Health is Wealth Chicken Tenders, which had a delightful buttery aftertaste.For less sodium (400 mg to 470 mg) and more flavor, head for Tyson Time Trimmers Southwest Seasoned Chicken Breast Strips, Perdue Italian or Southwestern Seasoned Short Cuts Carved Chicken Breast, Easy Beginnings Fajita or Garlic & Herb Sliced Chicken Breast, or Easy Beginnings Barbeque Chicken Breast Filets.They're hot, and we don't mean just spicy. They're flying out of restaurant kitchens from Miami to Seattle. Even Domino's and Pizza Hut dish them up.Deep Fryer: Consider the 7-piece Bayou Classic, available at The Home Depot for $99. The fryer kit, which holds up to a 25-pound turkey, also may be used to fry other foods like fish or potatoes. You'll also need a tank of propane fuel and a meat thermometer.Wings- Headline by Rhonda Van PeltBut just because a burger's made of poultry doesn't automatically mean it's good for you. A Wampler Barbeque Turkey Burger, for example, will set you back four grams of saturated fat. That's almost twice as much as many other turkey burgers. (It could lose a gram or so when you cook it, though.)Temperature: The oil should be maintained at 350 degrees Fahrenheit. It takes about three and a half minutes per pound to cook. The average 12-pound turkey may be cooked in less than an hour.Tyson and Banquet make breaded fat-free patties that are baked, not fried. Eat one instead of the companies' regular patties and you'll save 13 grams of fat, three of them saturated.Nature's Kitchen is graphic proof that adding salt isn't the only way to flavor. Check the ingredient lists. You'll find things like balsamic vinegar, mango marinade, ginger, and cilantro. And that means taste galore for an outrageously low 80 mg of sodium. (One more reason to hightail it to your nearest health food store: Nature's Kitchen's chickens are raised without the use of antibiotics.)

For more information on the next Deep-Fried Turkey demonstration call us toll-free at 1-877-261-6222 or to arrange an interview with a Home Depot expert at any time.

Stocks in cold storage: by commodity, region and U.S. February 28, 2006

Stocks in Cold Storage:
By Commodity, Region and U.S., February 28, 2006
Compiled by USDA Agricultural Statistics Board East West
Commodity New Middle North North England Atlantic Central Central 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 2,122 310 1,041 Hens, Mature Chickens 4 586 63 95 Other 2,667 32,553 21,921 44,124 Total Chicken 2,671 35,261 22,294 45,260 Turkeys Whole Turkeys 712 6,836 193 21,801 Other Turkey 665 2,897 16,098 49,030 Total Turkey 1,377 9,733 16,291 70,831 Ducks 125 4,322 6 Total Poultry 4,048 45,119 42,907 116,097 Frozen Fruit Apples 151 17,726 44,149 311 Blueberries 6,205 5,067 26,220 2,340 Cherries, Tart (RTP) 34 3,126 77,224 214 Cherries, Sweet 158 4,424 289 Peaches 54 2,018 9,191 3,863 Raspberries, Red 81 940 1,584 176 Strawberries, Total 44 4,732 8,381 819 Other Frozen Fruit 2,194 8,629 210,347 5,644 Frozen Juice Orange Juice Conc. (2/) 12 1,291 111 Other Juice Concentrate 19,187 31,987 28,053 1,863 Total Frozen Juice 19,199 31,987 29,344 1,974
Frozen Vegetables (3/) Asparagus 704 2,511 37 Limas, Fordhook 1,247 949 60 Limas, Baby 6,470 3,063 1,947 Green Beans, Reg. Cut 18,309 31,210 6,118 Green Beans, Fr. Style 5,133 3,874 612 Broccoli, Spears 7,023 5,441 Broccoli, Chopped & Cut 8,415 5,804 1,249 Brussels Sprouts 3,303 1,560 1 Carrots, Diced 12,801 28,854 5,567 Carrots, Other 15,509 22,412 1,774 Cauliflower 3,426 3,492 231 Corn, Cut 33,595 63,390 44,712 Corn, Cob 9,261 29,311 36,015 Mixed Vegetables 4,736 8,537 675 Okra 1,066 476 6,313 Onion Rings 112 2,711 578 Onions, Other 3,213 3,487 329 Blackeye Peas 1,050 61 Green Peas 22,048 21,209 15,621 Peas & Carrots Mixed 1,270 853 2 Spinach 9,119 3,045 97 Squash, Summer/Zucchini 5,602 21,517 Southern Greens 2,380 231 1 Other Vegetables 40,470 46,497 8,265 Total Vegetables 215,727 310,495 130,204
Potatoes French Fries 33,274 21,332 64,295 118,412 Other Frozen 5,860 8,959 32,017 7,464
Meat Frozen Beef Boneless (4/) 1,319 53,314 39,475 108,822 Beef Cuts (5/) 327 1,418 5,367 16,173 Total Beef 1,646 54,732 44,842 124,995 Frozen Pork Ribs (6/) 385 832 19,575 47,511 Trimmings (7/) 33 567 10,225 35,716 Other B/ 7,444 517 20,519 50,670 Other Veal 1,092 418 3 Lamb & Mutton 7,259 1,485 60 East West
Commodity South South South Atlantic Central central Mountain 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 5,765 3,665 6,073 1,521 Hens, Mature Chickens 308 1 472 14 Other 363,424 153,300 226,305 4,501 Total Chicken 369,497 156,966 232,850 6,036 Turkeys Whole Turkeys 28,701 2,042 47,165 2,839 Other Turkey 63,835 1,065 28,107 10,215 Total Turkey 92,536 3,107 75,272 13,054 Ducks 3 15 4 12 Total Poultry 462,036 160,088 308,126 19,102 Frozen Fruit Apples 510 455 731 26 Blueberries 1,204 91 470 162 Cherries, Tart (RTP) 622 122 9,450 Cherries, Sweet 1 1 32 6 Peaches 409 23 531 50 Raspberries, Red 78 81 170 43 Strawberries, Total 413 512 14,266 264 Other Frozen Fruit 1,351 141 14,678 2,726 Frozen Juice Orange Juice Conc. (2/) 1,034,371 46 2,639 1,299 Other Juice Concentrate 104,072 77 16,364 1,417 Total Frozen Juice 1,126,906 123 19,003 2,716
Frozen Vegetables (3/) Asparagus 171 241 8 Limas, Fordhook 478 156 Limas, Baby 4,367 509 405 Green Beans, Reg. Cut 2,515 1,196 161 Green Beans, Fr. Style 352 231 9 Broccoli, Spears 2,967 15,604 1 Broccoli, Chopped & Cut 3,778 19,291 222 Brussels Sprouts 560 350 Carrots, Diced 869 1,938 28 Carrots, Other 1,475 10,438 124 Cauliflower 1,353 7,885 106 Corn, Cut 3,770 1,935 5,332 Corn, Cob 4,856 1,122 3,724 Mixed Vegetables 1,670 8,481 1,125 Okra 2,503 11,987 Onion Rings 193 448 363 Onions, Other 8,982 1,341 15,848 Blackeye Peas 1,305 695 Green Peas 4,871 2,463 4,650 Peas & Carrots Mixed 81 123 25 Spinach 2,019 19,152 40 Squash, Summer/Zucchini 810 4,401 166 Southern Greens 807 10,470 Other Vegetables 25,100 26,446 10,830 Total Vegetables 52,757 146,903 43,167
Potatoes French Fries 18,206 7,290 17,596 181,211 Other Frozen 2,163 1,870 23,485 51,990
Meat Frozen Beef Boneless (4/) 34,975 6,311 77,707 9,903 Beef Cuts (5/) 4,071 2,303 6,992 9,706 Total Beef 39,046 8,614 84,699 19,609 Frozen Pork Ribs (6/) 12,104 2,607 3,680 554 Trimmings (7/) 2,785 1,093 4,743 596 Other B/ 10,593 3,208 2,343 216 Other Veal 33 113 Lamb & Mutton 102 387 83 Commodity US Pacific Total 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 1,932 22,429 Hens, Mature Chickens 164 1,107 Other 41,097 895,892 Total Chicken 49,193 920,028 Turkeys Whole Turkeys 7,920 118,209 Other Turkey 23,216 195,128 Total Turkey 31,136 313,337 Ducks 114 4,601 Total Poultry 80,443 1,237,966 Frozen Fruit Apples 7,577 71,636 Blueberries 17,138 58,897 Cherries, Tart (RTP) 2,078 92,870 Cherries, Sweet 3,043 7,954 Peaches 20,098 36,237 Raspberries, Red 44,620 47,773 Strawberries, Total 141,570 171,001 Other Frozen Fruit 107,952 353,662 Frozen Juice Orange Juice Conc. (2/) 36,979 1,076,748 Other Juice Concentrate 83,456 286,476 Total Frozen Juice 120,435 1,363,224
Frozen Vegetables (3/) Asparagus 3,925 7,597 Limas, Fordhook 1,841 4,731 Limas, Baby 17,895 34,656 Green Beans, Reg. Cut 62,419 121,928 Green Beans, Fr. Style 10,149 20,360 Broccoli, Spears 9,837 40,873 Broccoli, Chopped & Cut 24,455 63,214 Brussels Sprouts 12,110 17,884 Carrots, Diced 52,542 102,599 Carrots, Other 78,291 130,023 Cauliflower 18,459 34,952 Corn, Cut 212,598 365,332 Corn, Cob 117,374 201,663 Mixed Vegetables 26,161 51,385 Okra 590 22,935 Onion Rings 162 4,567 Onions, Other 16,921 50,121 Blackeye Peas 222 3,333 Green Peas 78,681 149,543 Peas & Carrots Mixed 3,086 5,440 Spinach 17,822 51,294 Squash, Summer/Zucchini 23,342 55,838 Southern Greens 1,625 15,514 Other Vegetables 160,461 318,059 Total Vegetables 950,968 1,873,851
Potatoes French Fries 462,910 924,526 Other Frozen 97,762 231,510
Meat Frozen Beef Boneless (4/) 46,848 378,674 Beef Cuts (5/) 4,217 50,574 Total Beef 51,065 429,248 Frozen Pork Ribs (6/) 918 88,166 Trimmings (7/) 1,686 57,444 Other B/ 1,533 97,043 Other Veal 1,098 2,757 Lamb & Mutton 2,514 11,890 (1/) East North Central combined with South Atlantic. Mountain and West
North Central Combined with West South Central. (2/) Middle Atlantic
combined with South Atlantic. (3/) New England combined with Middle
Atlantic. East South Central combined with South Atlantic.
(4/) Includes all boxed boneless beef, such as ground beef, roasts,
steaks, loins, strips, rounds, trimmings, etc. Variety meats (edible
offal), such as tongues, livers, hearts, kidneys, and other organs
removed from slaughtered beef, are included as miscellaneous freezer
stocks. (5/) Includes all boxed primal beef cuts, bone-in.
(6/) Includes spareribs and backribs. (7/) Includes 42% regular
trimmings, 72% special trimmings, boneless picnic meat, jowls, neckbone
trimmings, blade, cheek, head, and shank meat, etc. Packaged bacon,
sausage, and processed items, such as hot dogs and luncheon meats, are
included in miscellaneous cooler or freezer stocks. (9/) Include; ears,
tails, feet, neckbones and snouts.
COPYRIGHT 2006 Frozen Food Digest, Inc. COPYRIGHT 2008 Gale, Cengage Learning

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Stocks in cold storage: by commodity, region and U.S., April 30, 2006

Stocks in Cold Storage:
By Commodity, Region and U.S., April 30, 2006 Compiled by USDA Agricultural Statistics Board East West
Commodity New Middle North North England Atlantic Central Central 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 2,090 471 2,276 Hens, Mature Chickens 4 609 44 151 Other 2,367 31,120 21,840 42,569 Total Chicken 2,371 33,819 22,355 44,996 Turkeys Whole Turkeys 1,955 15,711 592 52,015 Other Turkey 667 3,858 18,987 56,835 Total Turkey 2,622 19,569 19,579 108,850 Ducks 148 7,638 8 Total Poultry 4,993 53,536 49,572 153,854
Frozen Fruit Apples 160 18,959 48,851 165 Blueberries 4,186 3,315 17,528 1,304 Cherries, Tart (RTP) 27 2,449 61,001 74 Cherries, Sweet 167 2,758 265 Peaches 50 1,942 7,760 4,908 Raspberries, Red 64 934 1,910 396 Strawberries, Total 44 4,101 7,539 551 Other Frozen Fruit 1,834 7,149 159,683 4,614
Frozen Juice Orange Juice Conc. 2/ 12 1,006 86 Other Juice Concentrate 7,974 33,076 24,970 2,450 Total Frozen Juice 7,986 33,076 25,976 2,536
Frozen Vegetables 3/ Asparagus 498 1,319 13 Limas, Fordhook 925 723 67 Limas, Baby 5,242 2,847 1,598 Green Beans, Reg. Cut 13,487 19,145 4,625 Green Beans, Fr. Style 4,896 2,075 559 Broccoli, Spears 8,678 6,609 Broccoli, Chopped & Cut 9,768 5,670 1,351 Brussels Sprouts 2,675 1,274 19 Carrots, Diced 11,135 22,603 4,712 Carrots, Other 13,147 16,669 1,040 Cauliflower 3,383 2,551 129 Corn, Cut 24,012 47,517 33,380 Corn, Cob 6,045 22,244 22,828 Mixed Vegetables 4,152 8,993 303 Okra 1,185 356 3,065 Onion Rings 209 2,887 637 Onions, Other 3,137 2,976 341 Blackeye Peas 823 90 Green Peas 13,573 17,567 10,441 Peas & Carrots Mixed 1,129 825 2 Spinach 10,020 3,941 134 Squash, Summer/Zucchini 5,310 20,091 38 Southern Greens 2,338 232 1 Other Vegetables 37,534 45,401 7,715 Total Vegetables 182,853 254,605 92,998
Potatoes French Fries 34,709 20,099 70,254 105,268 Other Frozen 6,239 7,983 48,567 7,357 Total Potatoes 40,948 28,082 118,821 112,625
Meat Frozen Beef Boneless 4/ 1,332 53,770 37,195 108,770 Beef Cuts 5/ 270 1,200 4,383 17,021 Total Beef 1,602 54,970 41,578 125,791 Frozen Pork Ribs 6/ 404 2,052 25,913 38,889 Trimmings 7/ 30 459 9,984 29,335 Other 8/ 5,509 468 27,983 43.275 Other Veal 12 851 429 1 Lamb & Mutton 6,376 1,328 54 East West
Commodity South South South Atlantic Central Central Mountain 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 6,782 4,137 7,758 1,840 Hens, Mature Chickens 4,090 1 897 9 Other 319,335 138,766 202,562 4,039 Total Chicken 330,207 142,904 211.217 5,888 Turkeys Whole Turkeys 23,219 3,053 62,487 4,034 Other Turkey 88,599 1,503 31,018 12,839 Total Turkey 111,818 4,556 93,505 16,873 Ducks 1 27 6 29 Total Poultry 442,026 147,487 304,728 22,790
Frozen Fruit Apples 533 288 715 25 Blueberries 543 58 498 150 Cherries, Tart (RTP) 487 130 6,374 Cherries, Sweet 1 1 24 6 Peaches 336 22 494 146 Raspberries, Red 59 61 122 58 Strawberries, Total 2,107 507 20,226 267 Other Frozen Fruit 1,043 126 16,752 2,678
Frozen Juice Orange Juice Conc. 2/ 1,037,245 36 2,484 1,848 Other Juice Concentrate 135,589 74 15,385 2,086 Total Frozen Juice 1,159,765 110 17,869 3,934
Frozen Vegetables 3/ Asparagus 105 246 7 Limas, Fordhook 369 183 Limas, Baby 3,938 455 178 Green Beans, Reg. Cut 2,371 1,165 131 Green Beans, Fr. Style 287 233 40 Broccoli, Spears 3,523 16,891 Broccoli, Chopped & Cut 4,087 18,699 449 Brussels Sprouts 411 386 Carrots, Diced 707 1,803 23 Carrots, Other 1,205 12,249 100 Cauliflower 1,138 5,074 84 Corn, Cut 4,709 1,598 4,235 Corn, Cob 4,717 1,263 395 Mixed Vegetables 2,304 10,093 1,824 Okra 2,192 5,470 Onion Rings 1,642 343 491 Onions, Other 4,468 1,276 17,384 Blackeye Peas 2,592 743 Green Peas 4,855 3,106 4,025 Peas & Carrots Mixed 177 134 27 Spinach 3,896 16,133 38 Squash, Summer/Zucchini 956 6,312 1,322 Southern Greens 1,821 12,198 11 Other Vegetables 20,563 32,289 10,594 Total Vegetables 52,989 148,342 41,358
Potatoes French Fries 18,977 6,876 15,160 181,609 Other Frozen 2,664 1,964 25,219 51,657 Total Potatoes 21,641 8,840 40,379 233,266
Meat Frozen Beef Boneless 4/ 31,834 6,043 84,265 8,640 Beef Cuts 5/ 3,457 1,750 6,691 7,385 Total Beef 35,291 7,793 90,956 16,025 Frozen Pork Ribs 6/ 12,219 2,970 4,206 409 Trimmings 7/ 2,428 1,245 4,440 511 Other 8/ 9,003 2,982 2,712 157 Other Veal 46 102 Lamb & Mutton 92 5 370 74 Commodity US Pacific Total 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 3,107 28,461 Hens, Mature Chickens 107 5,912 Other 44,160 806,758 Total Chicken 47,374 841,131 Turkeys Whole Turkeys 19,136 182,202 Other Turkey 33,615 247,921 Total Turkey 52,751 430,123 Ducks 145 8,002 Total Poultry 100,270 1,279,256
Frozen Fruit Apples 1,918 77,614 Blueberries 10,197 37,779 Cherries, Tart (RTP) 1,133 71,675 Cherries, Sweet 2,650 5,872 Peaches 16,909 32,567 Raspberries, Red 31,471 35,075 Strawberries, Total 115,779 151,121 Other Frozen Fruit 86,155 280,034
Frozen Juice Orange Juice Conc. 2/ 37,285 1,080,002 Other Juice Concentrate 100,271 321,875 Total Frozen Juice 137,556 1,401,877
Frozen Vegetables 3/ Asparagus 2,904 5,092 Limas, Fordhook 917 3,184 Limas, Baby 13,762 28,020 Green Beans, Reg. Cut 40,603 81,527 Green Beans, Fr. Style 5,156 13,246 Broccoli, Spears 6,439 42,140 Broccoli, Chopped & Cut 21,952 61,976 Brussels Sprouts 8,222 12,987 Carrots, Diced 37,506 78,489 Carrots, Other 69,532 113,942 Cauliflower 12,777 25,136 Corn, Cut 163,452 278,903 Corn, Cob 73,391 130,883 Mixed Vegetables 22,973 50,642 Okra 515 12,783 Onion Rings 216 6,425 Onions, Other 20,189 49,771 Blackeye Peas 201 4,449 Green Peas 54,859 108,426 Peas & Carrots Mixed 2,267 4,561 Spinach 58,196 92,358 Squash, Summer/Zucchini 19,946 53,975 Southern Greens 1,149 17,750 Other Vegetables 133,299 287,395 Total Vegetables 770,423 1,564,060
Potatoes French Fries 470,058 923,010 Other Frozen 102,395 254,045 Total Potatoes 572,453 1,177,055
Meat Frozen Beef Boneless 4/ 49,584 381,433 Beef Cuts 5/ 5,476 47,633 Total Beef 55,060 429,066 Frozen Pork Ribs 6/ 1,158 88,220 Trimmings 7/ 2,337 50,769 Other 8/ 1,529 93,618 Other Veal 1,129 2,570 Lamb & Mutton 2,045 10,344 1/ East North Central combined with South Atlantic. Mountain and West
North Central Combined with West South Central. 2/ Middle Atlantic combined with South Atlantic. 3/ New England combined with Middle Atlantic. East South Central
combined with South Atlantic. 4/ Includes all boxed boneless beef, such as ground beef, roasts,
steaks, loins, strips, rounds, trimmings, etc. Variety meats (edible
offal), such as tongues, livers, hearts, kidneys, and other organs
removed from slaughtered beef, are included as miscellaneous freezer
stocks. 5/ Includes all boxed primal beef cuts, bone-in. 6/ Includes spareribs and backribs. 7/ Includes 42% regular trimmings, 72% special trimmings, boneless
picnic meat, jowls, meat, jowls, neckbone trimmings, blade, cheek,
head, and shank meat, etc. Packaged bacon, sausage, and processed
items, such as hot dogs and luncheon meats, are included in
miscellaneous cooler or freezer stocks. 8/ Includes ears, tails, feet, neckbones and snouts.
COPYRIGHT 2006 Frozen Food Digest, Inc. COPYRIGHT 2008 Gale, Cengage Learning

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Stocks in cold storage: by commodity, region and U.S., August 31, 2006

Stocks in Cold Storage:
By Commodity, Region and U.S., August 31, 2006
Compiled by USDA Agricultural Statistics Board East New Middle North Commodity England Atlantic Central 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 1,512 318 Hens, Mature Chickens 4 558 77 Other 2,488 34,522 19,995 Total Chicken 0 36,592 20,390 Turkeys Whole Turkeys 4,132 23,975 11,070 Other Turkey 771 4,857 18,394 Total Turkey 4,903 28,832 29,464 Ducks 137 1,097 Total Poultry 7,395 65,561 56,951
Frozen Fruit Apples 132 14,775 45,395 Blueberries 4,007 7,129 23,511 Cherries, Tart (RTP) 51 4,284 122,153 Cherries, Sweet 248 11,141 Peaches 32 1,825 4,327 Raspberries, Red 139 1,814 2,849 Strawberries, Total 107 5,099 8,601 Other Frozen Fruit 1,353 6,356 99,572
Frozen Juice Orange Juice Conc. (2/) 15 883 Other Juice Concentrate 3,664 27,121 22,006 Total Frozen Juice 3,679 27,121 22,889
Frozen Vegetables (3/) Asparagus 1,065 6,465 Limas, Fordhook 596 415 Limas, Baby 3,429 1,591 Green Beans, Reg. Cut 14,796 32,006 Green Beans, Fr. Style 6,178 4,781 Broccoli, Spears 6,763 5,544 Broccoli, Chopped & Cut 8,992 6,896 Brussels Sprouts 1,646 874 Carrots, Diced 6,555 12,167 Carrots, Other 9,349 10,385 Cauliflower 2,648 2,597 Corn, Cut 13,654 25,824 Corn, Cob 3,802 8,973 Mixed Vegetables 3,915 10,870 Okra 1,779 304 Onion Rings 147 3,186 Onions, Other 3,311 2,396 Blackeye Peas 1,273 104 Green Peas 54,152 42,553 Peas d Carrots Mixed 1,050 878 Spinach 16,329 6,801 Squash. Summer/Zucchini 5,059 18,745 Southern Greens 4,310 125 Other Vegetables 32,457 39,011 Total Vegetables 202,687 243,491
Potatoes French Fries 36,455 17,538 54,255 Other Frozen 7,084 8,646 29,872 Total Potatoes 43,539 26,184 84,127
Meat Frozen Beef Boneless (4/) 1,509 52,113 44,137 Beef Cuts (5/) 208 1,206 3,307 Total Beef 1,717 53,319 47,444 Frozen Pork Ribs (6/) 351 1,612 14,157 Trimmings (7/) 599 9,450 Other (8/) 5,993 428 25,057 Other Veal 1,320 333 Lamb & Mutton 5,891 1,439 West East North South South Commodity Central Atlantic Central 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 1,322 6,114 2,703 Hens, Mature Chickens 456 5,351 451 Other 39,736 275,191 120,283 Total Chicken 41,514 286,656 123,437 Turkeys Whole Turkeys 68,424 34,955 7,420 Other Turkey 59,656 97,599 3,319 Total Turkey 128,080 132,554 10,739 Ducks 5 35 25 Total Poultry 169,599 419,245 134,201
Frozen Fruit Apples 131 949 139 Blueberries 1,090 3,565 96 Cherries, Tart (RTP) 208 Cherries, Sweet 215 3 2 Peaches 6,165 75 14 Raspberries, Red 422 22 160 Strawberries, Total 538 1,364 1,364 Other Frozen Fruit 3,787 1,013 135
Frozen Juice Orange Juice Conc. (2/) 114 963,665 18 Other Juice Concentrate 1,971 119,938 64 Total Frozen Juice 2,085 1,075,404 82
Frozen Vegetables (3/) Asparagus 10 117 Limas, Fordhook 54 210 Limas, Baby 969 2,466 Green Beans, Reg. Cut 2,422 3,098 Green Beans, Fr. Style 460 344 Broccoli, Spears 57 3,207 Broccoli, Chopped & Cut 983 3,607 Brussels Sprouts 29 314 Carrots, Diced 2,505 348 Carrots, Other 1,653 888 Cauliflower 676 844 Corn, Cut 11,990 5,759 Corn, Cob 7,816 3,150 Mixed Vegetables 263 2,213 Okra 7,909 4,769 Onion Rings 974 1,904 Onions, Other 429 3,474 Blackeye Peas 8 1,452 Green Peas 25,946 15,049 Peas d Carrots Mixed 5 228 Spinach 178 4,943 Squash. Summer/Zucchini 1 915 Southern Greens 1 2,263 Other Vegetables 4,428 18,517 Total Vegetables 69,766 61,634
Potatoes French Fries 83,224 17,246 5,715 Other Frozen 7,950 2,234 2,526 Total Potatoes 91,174 19,480 8,241
Meat Frozen Beef Boneless (4/) 126,156 32,382 6,505 Beef Cuts (5/) 15,000 2,030 2,132 Total Beef 141,156 34,412 8,637 Frozen Pork Ribs (6/) 22,431 6,179 1,903 Trimmings (7/) 17,442 1,156 532 Other (8/) 40,764 8,635 2,306 Other Veal 22 98 Lamb & Mutton 36 65 4 West South Commodity Central Mountain 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 5,283 246 Hens, Mature Chickens 1,460 4 Other 186,372 2,470 Total Chicken 193,115 2,720 Turkeys Whole Turkeys 65,845 10,831 Other Turkey 34,779 6,276 Total Turkey 100,624 17,107 Ducks 6 38 Total Poultry 293,745 19,865
Frozen Fruit Apples 686 113 Blueberries 232 196 Cherries, Tart (RTP) 80 6,742 Cherries, Sweet 41 11 Peaches 1,005 79 Raspberries, Red 369 55 Strawberries, Total 30,254 239 Other Frozen Fruit 14,305 42
Frozen Juice Orange Juice Conc. (2/) 2,474 1,090 Other Juice Concentrate 13,067 2,757 Total Frozen Juice 15,541 3,847
Frozen Vegetables (3/) Asparagus 356 9 Limas, Fordhook 46 Limas, Baby 398 7 Green Beans, Reg. Cut 1,059 181 Green Beans, Fr. Style 98 9 Broccoli, Spears 15,158 7 Broccoli, Chopped & Cut 17,871 136 Brussels Sprouts 350 4 Carrots, Diced 940 29 Carrots, Other 10,353 149 Cauliflower 3,398 139 Corn, Cut 1,437 1,717 Corn, Cob 1,676 342 Mixed Vegetables 8,943 1,370 Okra 20,419 Onion Rings 757 518 Onions, Other 1,747 13,705 Blackeye Peas 565 Green Peas 4,955 2,854 Peas d Carrots Mixed 124 27 Spinach 14,065 13 Squash. Summer/Zucchini 7,437 153 Southern Greens 9,175 11 Other Vegetables 21,703 11,329 Total Vegetables 143,030 32,709
Potatoes French Fries 17,054 162,321 Other Frozen 22,450 59,886 Total Potatoes 39,504 222,207
Meat Frozen Beef Boneless (4/) 95,891 9,212 Beef Cuts (5/) 7,150 9,515 Total Beef 103,041 18,727 Frozen Pork Ribs (6/) 5,118 153 Trimmings (7/) 2,987 85 Other (8/) 1,822 262 Other Veal 391 Lamb & Mutton 584 56 US Commodity Pacific Total 1,000 Pounds Frozen Poultry Chicken Broilers, Fryers Roasters (Whole) 2,602 20,100 Hens, Mature Chickens 141 8,502 Other 43,632 724,689 Total Chicken 46,375 753,291 Turkeys Whole Turkeys 20,427 247,079 Other Turkey 38,294 263,945 Total Turkey 58,721 511,024 Ducks 167 7,510 Total Poultry 105,263 1,271,825
Frozen Fruit Apples 9,370 71,690 Blueberries 22,180 62,006 Cherries, Tart (RTP) 4,716 138,234 Cherries, Sweet 5,107 16,768 Peaches 7,677 21,199 Raspberries, Red 82,979 88,809 Strawberries, Total 355,346 402,912 Other Frozen Fruit 83,200 209,763
Frozen Juice Orange Juice Conc. (2/) 33,998 1,002,257 Other Juice Concentrate 78,247 268,835 Total Frozen Juice 112,245 1,271,092
Frozen Vegetables (3/) Asparagus 3,854 11,876 Limas, Fordhook 698 2,019 Limas, Baby 9,472 18,332 Green Beans, Reg. Cut 61,823 115,385 Green Beans, Fr. Style 7,906 19,776 Broccoli, Spears 3 34,061 Broccoli, Chopped & Cut 26,498 64,983 Brussels Sprouts 5,096 8,313 Carrots, Diced 29,774 52,318 Carrots, Other 58,644 91,421 Cauliflower 10,848 21,150 Corn, Cut 120,560 180,941 Corn, Cob 46,032 71,791 Mixed Vegetables 23,097 50,671 Okra 578 35,758 Onion Rings 177 7,663 Onions, Other 10,750 35,812 Blackeye Peas 173 3,575 Green Peas 245,914 391,423 Peas d Carrots Mixed 4,502 6,814 Spinach 57,986 100,315 Squash. Summer/Zucchini 23,352 55,662 Southern Greens 2 17,553 Other Vegetables 120,502 247,947 Total Vegetables 873,229 1,645,559
Potatoes French Fries 381,052 774,860 Other Frozen 81,154 221,802 Total Potatoes 462,206 996,662
Meat Frozen Beef Boneless (4/) 53,204 421,109 Beef Cuts (5/) 5,144 45,692 Total Beef 58,348 466,801 Frozen Pork Ribs (6/) 1,146 53,050 Trimmings (7/) 1,338 33,589 Other (8/) 2,090 87,357 Other Veal 680 2,844 Lamb & Mutton 2,258 10,333 (1/) East North Central combined with South Atlantic. Mountain
and West North Central Combined with West South Central. (2/) Middle Atlantic combined with South Atlantic. (3/) New England combined with Middle Atlantic. East South
Central combined with South Atlantic. (4/) Includes all boxed boneless beef, such as ground beef,
roasts, steaks, loins, strips, rounds, trimmings, etc. Variety
meats (edible offal), such stocks as tongues, livers, hearts,
kidneys, and other organs removed from slaughtered beef, are
included as miscellaneous freezer (5/) Includes all boxed primal beef cuts, bone-in. (6/) Includes spareribs and backribs. (7/) Includes 42% regular trimmings, 72% special trimmings,
boneless picnic meat, jowls, neck bone trimmings, blade, cheek,
head, and shank meat, etc. Packaged bacon, sausage, and processed
items, such as hot dogs and luncheon meats, are included in
miscellaneous cooler or freezer stocks. (8/) Includes ears, tails, feet, neck bones and snouts.
COPYRIGHT 2006 Frozen Food Digest, Inc. COPYRIGHT 2008 Gale, Cengage Learning

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