Back in 1937, there was a HotDog Man who parked his red and yellow pushcart on the southwest corner of 87th across from the construction site of the new Art Deco building at 565 West End Avenue. I always stood a couple of feet away to watch and he'd frown and tell me to stand back. I never bought anything. My mother had told me that he stored his hot dogs under his bed at night and that if I ate one I might get infantile paralysis.
I didn't believe it about him storing his hot dogs under his bed, but infantile paralysis had us all scared. We knew it was contagious, but not how or from what and so everything was under suspicion. If you picked up a dime from the sidewalk and someone called out "Infantile Paralysis!" you'd drop it and blow on your fingers to get rid of the germs. Three kids on our block had had it; one was dead, the other two were crippled, like President Roosevelt, who had to use a wheelchair.
The aroma of the onions and the sauerkraut wafting out in every direction drew me to the corner where the HotDog Man parked his pushcart almost every day. Though I couldn't eat them, I liked watching the deliverymen or the men from the construction site eating them. They'd order "a frank" or "a dog" and the HotDog Man would pull out a napkin, open the sliding glass door of the cabinet on top of his pushcart, stick his two-pronged fork into a roll, take it out, lay it on the napkin, open it up with the fork, flip open the lid of his metal cooker, spear a hotdog, lay it on the open roll, flip the cooker closed, lay down the fork and pick up the top of the mustard pot at the side of his cart. The handle had a spreader that sat inside the pot and he'd slather on mustard, drop the spreader back into the pot, pick up his fork and ask, "sauerkraut or onions?"
That was my favorite part. I'd had grilled hot dogs at Nedick's and at Chock Full O' Nuts, where "nothing was ever touched by human hands." I'd had them at the stand on 89th and Broadway and later I ate boiled Harry Stevens franks at the Polo Grounds where the term 'hotdog' originated, but I never got to have one with sauerkraut or with onions in red sauce the way the HotDog Man served them. The sauerkraut and onions were inside the same cooker as the hot dogs but beneath a different lid--the sauerkraut in a cylindrical container, the onions in a rectangular tray. The HotDog Man put on one or the other, slathered more mustard on, and handed the hotdog in the napkin to the customer who sprinkled on salt or red pepper from shakers on a rack. Most would buy a slim bottle of root beer, sarsaparilla, grape, orange, or lemon and lime soda from a bin of melting ice, as well. I think the hot dogs cost a dime, the sodas a nickel.
Sometimes a deliveryman, or a man from the construction site would see me standing there staring at the hot dogs and offer to buy one for me. I would just shake my head, too embarrassed to answer. It was during the Depression and I knew they thought that I was a poor kid and that I was hungry. I didn't want to tell them that my father was a doctor and that we had plenty of money and that if one of his patients couldn't afford to pay him they would give us a Virginia ham at Christmas or bake us a pie. Above all, I didn't want to have to tell them that the hotdog they were eating might give them infantile paralysis.
Today we have many options for long term food storage, as long as all of our appliances are operating properly. There are several techniques used to preserve fresh foods for extended periods of time under normal conditions, including freezing, canning, dehydrating, and freeze-drying.
Freezing
Archaeologists have found evidence that man started freezing meats thousands of years ago. At first, freezing was only possible during winter months in temperate climates.
Before electricity became common in homes, there was the ice box in the city and the dairy in the country. Dairies were basically underground rooms where temperatures were cooler.
Ice boxes varied in design, but they made use of large blocks of ice to keep milk, dairy products and other foods from spoiling. The first refrigerators were not that different from the iceboxes.
Deep freezers became popular in the 1950s for several reasons. Concerns over previous wars and poor relationships with foreign countries were among them; people were motivated to have extra food on hand "just in case."
Practically all foods can be frozen. Although the taste can be negatively affected in some cases, the foods are safe to eat for months. It is a common practice among hunters to store wild game in the freezer during the hunting season and use it throughout the year.
Canning
Canning became popular for long term food storage with the invention of the pressure cooker. Hot baths can be used if no pressure cooker is available, but the cans are less likely to seal.
Canning is typically used for fruits, vegetables, soups and sauces. The foods can be prepared as they would be if they were to be eaten that day. Green beans and other fresh vegetables will cook in the pressure cooker.
The foods are placed in glass jars. The lids used to seal the jars are special. They have a rubber seal around the edge. A metal ring holds them in place until the falling temperature causes a vacuum seal.
Canned foods are ideal for long term food storage, because there is no need for refrigeration. The foods keep for years, rather than months. When the jar is opened, they are ready to eat.
Dehydration
Drying foods to preserve them is not a new idea. Native populations dried strips of meat in the sun or over open fires to make jerky. The appliances available for drying foods at home are relatively new.
Dehydrators are easy to use, affordable appliances. Most include instructions or recipes for dehydrating a variety of foods. Fruits, vegetables, herbs and meats can all be prepared for future use if you have a good dehydrator.
Buying Freeze-Dried Foods
Instead of attempting to prepare foods for long-term storage at home, you can buy freeze-dried items. It is not practical to freeze dry your own foods as the necessary equipment is large and expensive.
Freeze-dried foods have a nearly unlimited shelf-life. The package should indicate the expiration or use-by date. The foods do not spoil after that date, but the flavor may be compromised.
Freeze-dried foods are popular for long term food storage, because they take up less space and require no refrigeration. You can store them in your pantry along with canned goods for emergencies, and they are also a good choice for hiking and camping trips due to their light weight.
Long Term Food Storage Methods
Hot Dog Cooker
Long Term Food Storage Methods
Long Term Food Storage Methods Long Term Food Storage Methods
If you've always dreamed of having your own business but don't want to be stuck in an office then you might be interested in starting a hotdog stand. This type of business has flourished for decades, offering a product nearly everyone loves at affordable prices. That's a recipe for success!
Let's take a look at a few points that you need to consider to start a hotdog stand and manage it successfully.
Taking Care of the Paperwork
First let's get some of the basic necessities out of the way such as taxes and operating structure. You can incorporate as your own company, start a sole proprietorship, buy a franchise or lease a cart from an established business. Investigate which option would be more advantageous regarding taxes and profit potential before you make a decision.
You will also need a business license and a food handler's license. A food handler's license is issued after you attend a course of a few hours duration and pass a test based on the content. Once you have that you can apply for a business license that gives you the legal right to operate your business.
HotDog Stand Equipment
Now that the red tape and paperwork are out of the way, take a look at what you will need to successfully start a hotdog stand.
Your first requirement is a cart. These usually have two wheels on one end and two legs on the other for mobility and stability. There are stands with umbrellas, stands with portable awnings and stands with no overhead protection at all. Unless you will be operating indoors you should probably choose a stand with some sort of protection that you can shelter under on a rainy day.
Your cart will need a steamer, cooker, warmer and a storage area for supplies and condiments. If you plan to set up in a heavily trafficked area you'll need lots of storage space or a convenient area to keep extra buns, hot dogs and other things you might run out of. Your cart will probably operate on gas so you must be sure that it is set up safely. Keeping your merchandise at the ideal temperature is important and you should check the steamer often to be sure the buns are not soggy.
Location
Your best chance at making exceptionally high profits in the hotdog business will come when you position yourself near a hungry crowd. You need a lot of people nearby your spot or you have to have a lot of foot traffic passing by. Other things to consider when deciding on a location are the number of competitors that are operating nearby and any zoning restrictions you may be facing.
Up-Sell Additional Products
What kind of extras do you want to offer your customers? Would you like to sell beverages, chips, snacks or candy? These can be very lucrative as some people don't want a hotdog but would like a snack to take back to the office. You can make a lot of sales to people returning from lunch or breakfast if you have healthy snacks as well as chips and other junk food.
Offer your customers deals to encourage them to purchase more than just your hot dogs. Offer a value price for a hotdog as well as a drink or a packet of potato chips.
Customer Service
The most important aspect of your business is how you make your customers feel. Have you ever tried to juggle a food item and a drink while carrying a briefcase or a shopping bag? You may want to offer some sort of plate for your customers to use or a box for the hotdog. It adds to your overhead but people will choose your hotdog stand over the guy on the next block who doesn't offer these little conveniences.
How elaborate do you want to make your hot dogs? Do you want to offer more than ketchup and mustard? Consider offering chili sauce or other extras. This can make your stand more popular than others but also puts more demands on your storage space. If you think that most people in your area would like these extra things, plan to buy a cart that can accommodate them.
Remember that you, as a hotdog cart operator are what brings the customers back. You can undercut the competition and have the very best merchandise but you won't get return business if your customers don't have some sort of relationship with you. This can be as simple as a cheerful greeting or telling them you hope they have a great day. Remembering a regular customer's preferences will get you a customer for as long as you're in business. Taking the time for a brief chat may also make people want to come back.
Inventory
Of course, inventory is a vital part of your business. You will need a system of keeping track of your supplies so that you don't run out of something or store up too much of a product, especially perishable items like buns. There are several excellent programs you can download that will help you keep track of what you have at present and what you need to order soon.
You can make a very good living with a hotdog stand, especially if you live in an area that has mild winter weather. It is ideal for someone who enjoys people, being outdoors and the freedom to set their own working hours.
How to Start a Hot Dog Stand and Profit
Hot Dog Cooker
How to Start a Hot Dog Stand and Profit
How to Start a Hot Dog Stand and Profit How to Start a Hot Dog Stand and Profit
No doubt about it...the beloved potato is clearly the most popular vegetable in the United States. Potatoes easily adapt to many flavors and methods of cooking. This article defines the characteristics and the best uses of some well-known potato varieties, how to choose and store potatoes and several basic ways to prepare potatoes without any or a minimum of added ingredients.
Well-Known Varieties, Characteristics and Best Use
Russet Potatoes - This potato is slender, oval shaped with a rough brown skin and lots of eyes. They have a mealy texture when cooked and cooked russets will start to fall apart when cut due to the low moisture and high starch content. This variety of potato easily absorbs butter, dressings and sauces. They are best used for baking, frying and mashing.
White, Red and Yellow Potatoes - These potatoes are round and keep their shape when cooked. Due to their high moisture and low starch content, they have a firmer texture and won't fall apart when cut after cooking; they are also slow to absorb butter, dressings and sauces. These potatoes are best for boiling, steaming and roasting. They are also excellent creamed or scalloped and in salads. Yellow and red potatoes may be mashed, but they will not be as fluffy as russet potatoes.
New Potatoes - Freshly harvested and marketed during the late winter or early spring, new potatoes are tiny to small potatoes of any variety. Their skin is tender and they do not need to be peeled. When cooked, they have a firm, waxy texture. New potatoes are best when used soon after harvest and prepared by boiling, steaming or roasting.
Tips for Buying Potatoes
> When buying potatoes, choose ones that are firm, have smooth skins and are without any sprouts or blemishes. Avoid potatoes with wrinkled skins, sprouted eyes, cut surfaces, soft or dark spots, decayed areas (usually at the ends), or sunken spots.
> If possible, purchase potatoes that are fairly clean but unwashed. Potatoes that have been washed will spoil quicker.
> Avoid purchasing potatoes with a greenish tint or cast. This indicates that the potatoes have been exposed to light during storage, which can produce a bitter taste and may be toxic to some people.
> Choose potatoes that have a heavy feel and are uniform in size and shape. They will cook in about the same time and will be easier to peel.
How to Store Potatoes
> Store potatoes in a well-ventilated cool, dry, dark area such as a cool closet or dry basement (never under the kitchen sink).
> When stored between 45F to 50F (7C to 10C), potatoes will keep for several weeks. If stored at room temperature or in a warm place, potatoes will remain at top quality for only about 1 week.
> Do not store potatoes in the refrigerator. The starch will begin to change to sugar and alter the taste; the potatoes will also turn dark after cooking.
> It is best not to store potatoes near onions.
Tips for Preparing Potatoes
> To clean potatoes, soak briefly in cool water to loosen the dirt and make scrubbing easier. Scrub gently under running water with a vegetable brush or sponge; trim away any eyes or blemishes.
> Always be certain to remove any sprouts or eyes when peeling potatoes and if a potato appears green under the skin, peel it deeply to remove the green part...that green portion could possibly make you sick.
> To prevent potatoes from turning dark, cook immediately after peeling or cover with water and add a small amount of salt, lemon juice or vinegar.
> When preparing French fries, soak cut potatoes in lightly salted chilled water for approximately 1 hour to remove some of the starch and produce crisper fries.
> Use cooked (not raw) potatoes when making a potato dish ahead to prevent the potatoes from discoloring. Consider cooking the mixture until almost done, cool and refrigerate; complete cooking just before serving.
> Potatoes and dishes with potatoes do not freeze well due to their tendency to become mushy when thawed and reheated. Partially cooked French fries, mashed potato patties and baked stuffed potatoes may be frozen.
Potato Yields
Three medium potatoes equals approximately 1 pound, which will yield:
* 2 cups French fried potatoes
* 2 cups mashed potatoes
* 2-1/2 cups peeled and diced potatoes
* 3 cups peeled and sliced potatoes
* 2 cups potato salad
* 2-1/2 cups shredded potatoes
Basic Methods of Cooking Potatoes
Baked in Oven - Select and scrub potatoes of similar size. Prick each several times with a fork to allow steam to escape while baking and to prevent the skins from bursting. If a soft skin is desired, rub with cooking oil before baking. Place potatoes on a baking sheet allowing room between potatoes for heat circulation or stand them upright in a muffin tin. (If potatoes are wrapped in aluminum foil and baked, they will have more of a steamed texture.) A medium-size (6 oz.) potato will bake in 40 to 45 minutes in a 425F (220C) oven or in about 90 minutes at 350F (175C). When baking several potatoes, keep in mind that a dozen will cook in the same amount of time as a single potato. To reduce cooking time, slice potatoes in half lengthwise, coat cut side with cooking oil and place cut-side-down on a baking sheet. Half of a medium potato will be fork-tender in 25 to 30 minutes when cooked in a 375F (190C) oven. To check for doneness, hold potato with a hot pad and pinch with fingers or pierce with a fork. To serve, use a small knife to cut a cross on top and push on sides and ends gently to fluff.
Baked in Microwave - Choose 4 medium (6 oz. each) slender potatoes of similar size. Scrub clean then pierce each potato with a fork 10 to 12 times. Cover bottom of microwave oven with a double thickness of paper towels. Arrange potatoes in a 'spoke-fashion' with the smaller ends toward the center and at least 1 inch apart. Cook on 'high' (100% power) in a 700-watt microwave oven for 10 to 12 minutes. Rearrange and turn over after first 5 minutes. Remove from microwave and wrap each individually in aluminum foil. Let stand for 5 to 10 minutes or until uniformly soft when pinched between fingers. When cooking a single potato, microwave on 'high" for 2 minutes, turn over, cook for another 2 minutes and check for doneness. Add 2 to 3 minutes cooking time for each additional potato.
Boiled on Stovetop - Scrub, peel and quarter potatoes. Place potatoes in a saucepan and add enough water to cover; add 1/2 teaspoon of salt for each quart of water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender (approximately 15 to 20 minutes). Remove from heat and drain. Return to low heat and shake pan until potatoes are dry. Be careful not to overcook potatoes or they may become watery. One or two slices of onion may be added to water while boiling potatoes to add flavor.
Boiled in Microwave - Scrub, peel and quarter 4 medium (6 oz. each) potatoes; place in a shallow microwave-safe baking dish. Add 1/4 cup of water and cover. Cook on 'high' (100% power) in a 700-watt microwave oven for 10 minutes. Stir after first 5 minutes to rearrange pieces and to move the ones in the center to the outside edges of the baking dish; continue to cook for remaining 5 minutes. Remove baking dish from the microwave and let stand for 3 minutes (covered) or until potatoes reach desired doneness.
French Fried - Scrub and peel potatoes. Cut into 1/4-inch thick slices with a knife or crinkle cutter, then cut slices into 1/4-inch thick strips. Place potato strips in a bowl of cool water. Add a small amount of salt to the water to prevent discoloration. Soak up to 1 hour to remove some of the starch and maintain crispness. Heat 4 to 6 inches of cooking oil to 375F (190C) in a deep-fryer or heavy saucepan. (Important: Do not overfill fryer or saucepan with oil.) Drain potatoes from water and pat dry with paper towels. Place a handful of potato strips in a wire basket and slowly immerse in the hot oil. Cook until golden brown and tender (approximately 5 minutes). Shake basket occasionally while frying to prevent potato strips from sticking together. Drain on several layers of paper towels. Continue to cook small batches until all strips are fried. Sprinkle lightly with salt to prevent fries from becoming soggy and keep warn in a 300F (150C) oven until served.
Grilled - Scrub potatoes of similar size and coat skin with cooking oil or soft butter. Place each potato in the center of a double layer of heavy-duty aluminum foil (cut into approximately 6x9-inch pieces). Season each lightly with salt and pepper. Bring the longer sides of foil together, then fold the edges several times to seal, allowing space for steam. Fold up short edges of foil and pinch together to seal. Place foil-wrapped potatoes on a grill approximately 4 inches above medium-hot coals. Cook for 45 to 60 minutes or until tender, turning several times. Cooking time may need to be adjusted according to potato size and heat of the coals.
Hash Browned or Home Fried - Prepare steamed or boiled potatoes; drain. Dice or slice into 1/4- to 3/8-inch thick pieces. Place in a large mixing bowl and gently stir in optional ingredients such as chopped onion or diced cooked ham, if desired. Lightly season with salt and pepper; set aside. Generously grease a large skillet (preferably with a 'non-stick' finish) with several tablespoons of cooking oil, shortening or strained bacon fat. Place skillet over medium-high heat and add seasoned potatoes; toss gently to coat all pieces. Lightly toss potatoes frequently during cooking (do not flatten with a spatula). Cook until potatoes are golden brown (approximately 10 to 15 minutes). Additional fat may be needed during cooking to prevent sticking. Season cooked potatoes to taste with additional salt and pepper before serving.
Mashed - Prepare peeled and diced potatoes by the boiling or steaming method; drain well. Mash potatoes using a potato masher, electric mixer or ricer until no lumps remain. For each pound of potatoes, gradually add 1/4 to 1/2 cup warm milk and 2 tablespoons of butter or margarine. Add salt and pepper to taste. Beat potatoes with a wooden spoon, whisk or electric mixer until light and fluffy (additional milk may be added to bring potatoes to desired consistency.) Do not over beat or the starch will break down and potatoes will become gummy. If potatoes are not to be served immediately, spoon into an oven-proof casserole or baking dish, dot with additional butter, cover and keep warm in a preheated 250F (120C) oven.
Pan Roasted - Partially boil or steam peeled potatoes, cooking for only 10 minutes until potatoes are barely tender; drain. Arrange potatoes in a baking dish and generously coat with melted butter or margarine. Bake (uncovered) in a 400F (200C) oven for 40 to 45 minutes or until fork-tender. Frequently turn and baste potatoes with additional butter as they cook. Potatoes may be seasoned with salt, pepper, parsley or other herbs before serving.
Riced - Boil or steam peeled potatoes; drain. Force potatoes through a potato ricer or food mill. Add melted butter or margarine to riced potatoes and serve immediately. Riced potatoes may be used to prepare mashed potatoes (see 'Mashed Potatoes' technique above).
Steamed - Scrub and peel potatoes. Use a steamer or wire rack on the bottom of a large saucepan. Add enough water to just reach the bottom of the rack and bring to a boil over high heat. Add potatoes, cover tightly and cook until fork-tender. Cooking time will be approximately the same as when boiling potatoes. (Note: New potatoes are particularly good steamed. After gently scrubbing potatoes clean, peel a thin strip from around the center of each potato to prevent the skins from bursting while steaming. Cooking time will be approximately 15 minutes - be careful not to overcook.)
One Potato, Two Potato...
The potato is a relatively inexpensive vegetable, low in calories, a good source of fiber (especially the peel) and a virtual "storehouses" of vitamins and minerals. It is very versatile and adapts well to many methods of cooking.
It is not complicated to learn how to purchase, store and select the proper type of potato for a particular cooking technique. There is a wide variety of ways that potatoes may be prepared and an endless number of main-dish, soup, salad, baked good and side-dish potato recipes. Since there are really no steadfast rules (just guidelines), try experimenting to find out which variety and cooking technique you personally prefer.
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All kitchens need certain basics to be functional. Functional is a relative term that means different things to different people. To me it just means making sure I have everything on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while certain basics are necessary, nothing is set in stone. Different cooks need different things. This is an outline to help you make sure you have at least the bare minimum without breaking the bank.
Cookware
There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.
Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.
Cookware to have on hand
While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don't need three saucepans. Always keep in mind that you can get specialty items as needed. In other words - if you don't plan to bake pies for a while don't buy pie pans.
Sauce Pans 1, 2, & 3 Qt. With lids
Stock Pot with lid 5 or 6 Qt.
Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.
I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.
Ovenware and Bake ware
For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.
For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans - one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
1 Baking Dish 1 qt.
1 Baking Dish 1 ½ qt.
2 9in. cake pans
2 8 or 9in. pie pans
15 1/2x10 1/2x1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two.
9x5x3 in. loaf pans 1 glass and 1 aluminum
Knives
For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher's steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.
Chef's Knife - the one with the triangular blade - 7 to 14 inches long. I prefer one that is between 8 and 10 inches.
Bread Knife - 8 to 10 inch - this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf.
Paring Knife for peeling and coring fruits and vegetables.
Swivel bladed vegetable peeler - takes only the peel - a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.
Measuring Cups
Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.
Stocking Your Kitchen
While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
Dry bread crumbs plain and Italian
Corn Starch - a great thickening agent for gravies and stews
All purpose flour
Spaghetti
Rice
Baking soda - more for heartburn than for cooking. I buy baking powder as needed.
Vegetable oil
Olive oil
Honey
Syrup for pancakes
Sugar - don't buy powdered or brown sugar until you need it.
Spices
These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
Ground Allspice
Dried Basil
Bay Leaves
Chili Powder
Cinnamon
Cumin
Dillweed
Ginger
Marjoram
Dry Mustard
Nutmeg - but only if you like French Toast or Egg Nog a lot.
Oregano
Paprika
Salt and Pepper
Rosemary
Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions.
Thyme Condiments and Sauces and Coffee and Stuff
This is a personal preference so I won't make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.
Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.
I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.
Cooking Supplies for Stocking a Basic Kitchen
Scream & Shout (Remix)
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Scream & Shout (Remix)
Music video by will.i.am performing Scream & Shout (Remix) ft. Britney Spears, Hit Boy, Waka Flocka Flame, Lil Wayne & Diddy. (C) 2013 Interscope Records Director: Ben Mor Producers: Lazy Jay, John Winter
Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.
Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.
Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.
Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.
Jerky Making: Step-by-Step Instructions Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky.
Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster.
Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew.
Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor.
Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat.
Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil.
There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible.
Making Jerky in a Conventional Oven
Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster.
Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry.
Making Jerky in a Food Dehydrator
Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up.
Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays.
A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky.
Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer. Alternative: Jerky Snack Strips & Sticks Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.
Who knew it was so easy to make your own jerky? Enjoy!
How to Make Jerky - Step-by-Step Instructions
TOP 10 - BEST HARLEM SHAKE VERSIONS
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TOP 10 - BEST HARLEM SHAKE VERSIONS
ATTENTION : After making this video (09/Feburary/2013) , so many other versions were uploaded so it's normal that videos are not included in my top 10 list . Remember this is the frist top of harlem shakes version. FACEBOOK : www.facebook.com Here is the Top 10 : 10- THE HARLEM SHAKE ( PEANUTS VERSION ) 9- THE HARLEM SHAKE ( TSCS VERSION ) 8- THE HARLEM SHAKE ( HOMER SIMPSON VERSION ) 7- THE HARLEM SHAKE ( NITENDO - SUPER MARIO VERSION ) 6- THE HARLEM SHAKE ( POWER RANGERS VERSION ) - 1st ORIGINAL VIDEO 5- THE HARLEM SHAKE ( TOYS COLLECTIVE VERSION ) 4- THE HARLEM SHAKE ( THE CITADEL VERSION ) 3- THE HARLEM SHAKE ( WEATHER CHANNEL NEWS VERSION ) 2- THE HARLEM SHAKE ( ORIGINAL VERSION v2 ) 1- THE HARLEM SHAKE ( FIREFIGHTER VERSION ) Personal Facebook : www.facebook.com SONG NAME: Harlem Shake - Baauer *ALL COPYRIGHTS go to Baauer or whoever is in charge. This is not my song*
Available recipes on how to cook fresh Polish sausage include cooking it with cabbage, in the form of soup, grilled, sandwich or with jambalaya. These delights use simple ingredients and can be performed easily.
For the cooking method of Polish sausage with cabbage, the required ingredients include a pound of sliced Polish sausage, 12 cups of coarsely chopped cabbage, a quarter teaspoon of pepper, half teaspoon of sugar, three-quarter teaspoon of salt and a quarter cup of vinegar. You would also need a cup of chopped onion, a cup of water, two tablespoons of flour and two tablespoons of water.
To start it off, turn on the stove using low heat. Use a clean pan, melt the butter and stir in the flour. Cook for a minute and when the texture is smooth enough, add the vinegar and water. Stir constantly in order for the mixture to thicken. Add the remaining ingredients and stir more to distribute the flavors evenly. Lower the heat and cover the pan for about 20 minutes and it's ready to be served.
The Polish sausage soup is also one of the techniques on how to cook Polish sausage. The ingredients comprise of pepper, salt, three cups of cubed and peeled potatoes as well as two cups of water. You also need three cups of beef broth, two tablespoons of white vinegar and half a teaspoon of dried thyme. Prepare also one bay leaf, two cups of sliced carrots and four cups of shredded cabbage. Other ingredients would be two cups of chopped celery, a cup of chopped onion, two tablespoons of butter and more importantly one and a half pounds of fresh Polish sausage, sliced into smaller pieces.
To prepare the dish, first set the stove to medium heart. Place a large skillet on it and melt the butter before cooking the celery, onions and sausage slices. Next, get a pot and pour the mixture into it. Add the remaining components of the dish, except the potatoes. When the mixture boils, cover the pot and reduce the stove heat. Leave it for an hour and add the potatoes. Allow it to cook until tender before adding pepper and salt to season the dish. Then it is ready to be served!
Polish sausage can also be grilled. The required cooking ingredients include a pound of fresh Polish sausage, a cup of barbecue sauce, a quarter cup of water, four tablespoons of butter, half cup of sliced bell pepper, a medium size onion as well as two teaspoons of grill flavoring, for instance the Worcestershire sauce. Firstly, place the meat on a grill and cook for five minutes for each side. Add the remaining ingredients in a bowl and mix well. Heat the sauce for 15 minutes before pouring it into a pan and add the cooked meat. Place the pan on the grill and cook 15 minutes. Then you are ready to serve the dish.
Cooking - Fresh Polish Sausage
Maroon 5 - Daylight (Playing for Change)
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Maroon 5 - Daylight (Playing for Change)
The Daylight (Playing For Change) video is part of the Playing For Change music project series which brings together musicians from around the world. All profits go to their non profit foundation which builds music schools for children around the world. All PFC performers where recorded and filmed live outside and this musical journey takes us from the streets to the stage to the hearts of the people. Playing For Change is a movement uniting people everywhere through music. Music video by Maroon 5 performing Daylight Play for Change. (C) 2012 A&M/Octone Records
