McDonalds, the most notorious proprietor of French fries, fried burgers and fried, well, just about everything else, has come a long way since the popular film Super Size Me, exposed the horrors of the high-fat diet and forced the Ronald to remove the "super sized" options from his fat-induced menu. Ever since the film grossed over $28,548,087 worldwide, the red-haired clown has had a gaping whole is his clogged heart even though the folks at McDonalds Corporate deny that the removal of "super size" menu options was in any way a reaction to the film sure! Its true, McDonalds has gone a long, and even possibly broken a sweat in attempts to resurrect its fryer-soaked image. Now theyre attempting to encourage the burger-eating sect by plugging into their gaming systems.I was really glad to hear about McDonalds new offering, the new Go Active Happy Meal for Adults. On my site, FitnessGear101.com, I always try to offer my readers realistic healthy fast food options for when theyre on the go. This adult happy meal goes a long way in encouraging McDonalds clientele - which lets face it, often leaves something to be desired in the fitness category.The Go Active Happy Meal for Adults, will be available for PlayStation 2, Xbox and PCs starting on April 25 until May 22, and will feature 1 of 4 exclusive Yourself Fitness DVDs each week, plus a bottle of Dasani water or medium/large beverage, and any of the following premium Mickey Ds salads:California Cobb Salad (with grilled or crispy chicken) features plump grape tomatoes, carrots, bleu cheese, smoky bacon and eggs all on a bed of crisp mixed greens. Opt for no cheese, light dressing and grilled chicken for a healthier alternative.Caesar Salad (with grilled or crispy chicken) enjoy bust-in-your-mouth grape tomatoes, parmesan cheese, carrot and crunchy croutons on a bed of fresh greens. Again, say no to the cheese, and opt for a light dressing and grilled chicken for a lower fat meal.Bacon Ranch Salad (with grilled or crispy chicken) a mle of fresh mixed greens, shaved carrot, grape tomatoes, hickory bacon sprinkled with jack and cheddar cheeses. To make this a lower fat meal, ask for no cheese, light dressing and grilled chicken on your salad.Each 15-minute Yourself Fitness DVD features Maya, a virtual personal trainer, who leads viewers through a one-on-one workout that focuses on one of the following:Relaxing YogaCalorie-Shedding CardioToning Resistance TrainingAb-Defining Core Training
As a child, there were many foods and drinks that I didn't care for at all. I guess you are naturally expected to aquire the taste for more varieties of food as you get older though, and this is where I ran into my problem. I eventually ended up eating broccoli without much fight, but there were certain foods like the artichoke that I just couldn't force myself to like as hard as I tried.Since I have so many strong opinions about foods it surprised many people in my life when I announced without hesitation that I was heading to culinary arts school because I wanted to become a gourmet chef. None of my friends or family members knew exactly how to handle my declaration. Some laughed, some smiled, and a few congratulated me and said they were excited to see how I'd thrive as a chef. It was good to know that at least a few people were behind me in my journey to becoming a chef. I knew that eventually I would need to tackle the artichoke and other foods that I hated in order to really be a gourmet chef.My two years in culinary school were two of the hardest yet best years of my life. I completely loved the challenge that each day of class was, and don't let me understate the fact that culinary school really was challenging. If I knew how hard it would be, I am not sure that I would have entered school with such optimism in the first place. But I wanted to learn how to cook and so I pressed on and even eventually tackled my dispise for the artichoke.I am a chef and an eater that is really affected by textures. I always have been. So I think that the texture of the artichoke turned me off to the vegetable long before I knew whether or not I'd like the taste. It is frustrating how much the look or the texture of a food can turn people off without tasting it first. For example, I have a dear friend that will not eat an orange simply because she abhors the color orange.My professors at the culinary school forces me to try my hand at the artichoke and I quickly discovered not only that the texture didn't bother me as much as I previously thought, but I also learned that I really enjoyed the taste of the artichoke in many dishes. It fast became one my favorite foods both to cook with and to eat.
Yes cheesecake can be frozen and it freezes very well, if you are having a party next week and you won't have time to prepare your cheesecake at that time, as I'm sure you won't, you can bake your cheesecake a week or so in advance and freeze it, but you must package it properly, but not by wrapping it with tin foil as many people do.Tin foil is a metal and will cause freezer burn, what you need to do is place your cheesecake in a freezer for 4 to 5 hours just to get it really cold, remove it and wrap it with a plastic film wrap and place it in a freezer bag, try to get all the air from the bag.Now place the wrapped cheesecake back to the freezer and let it alone until you need it.The day of your party take your cheesecake from the freezer and unwrap it, place it in a container that fits it well and place it in your refrigerator until you are ready to use it ,it only takes a few hours to thaw out.By freezing your cheesecake you have so much more time to devote to other things for your party, do you need a good recipe for a real gourmet cheesecake then go to.
Latest news from the strawberry jam front the tide of strawberries is advancing, threatening to engulf me in a wave of strawberries waiting to be processed, taking up whole shelves of the fridge, lurking in corners just when I thought Id done the last batch. Heaving a sigh of relief as the last pot is filled and sealed, I turn around only to find the kitchen table groaning under a fresh sea of newly picked strawberries waiting to be sorted.There is no more room on the larder shelves for jam what Ive got there already will probably last us a decade at the current rate of consumption, Ive used up all the jam jars and am down to oddly shaped mustard jars, coffee jars and outsized sauce jars and there are still a good few weeks of strawberry season to go. I have to start selling the jam..memories of a film, where ex-city career woman, moves to country with baby in tow, starts making apple puree baby food and ends up with a full scale business employing half the village, flit through my head. Country baby was her label, with a cute picture of baby, designed to appeal to other city people looking for the good life. Mind you she was a PR person, so had a head start on promoting things and Im not a business person at all, just someone with too much jam on their hands, larder shelves and everywhere else in the house.So, I take a stall at the local market and arrive with a basket of jam, a few jars of marmalade for variety, a table and chair. I discover a few things people smile when they see "strawberry jam" , people like strawberries, there is a high feel-good factor about them, they conjure up summer and celebration and treats. Its not a hard product to sell, people are predisposed in its favour; the price just has to be not too scary. Some people are more attracted by the pretty fabric covers on the lids and choose one to match their kitchen dcorIll have to work on the pretty aspect. No Im not about to become a strawberry jam millionaire, but I did sell ten jars.After thinking Id got the jam consistency sorted, producing reliably runny but not too runny jam, I suddenly turned out several batches that set completely - thick solid stand-up-your-spoon-in jam. Now I know its all about pectin and how much there is in the fruit, but why now? I did leave it soaking in the sugar longer because I didnt get round to cooking it till the afternoon, but does that do anything to pectin levels? Anyway, I now have two varieties of strawberry jam thick and runny, both have a good flavour - and both sorts have their aficionados. But now the dilemma is, am I able to reproduce the thick jam to order or will it only happen by accident? Were a long way from scientific laboratory controlled conditions here. a wing and a prayer is more like it. So prayer itll have to be, if my market customers return demanding thick strawberry jam!Copyright 2005 Kit Heathcock
So you have decided to throw a party. Great, now its time to consider all of the things you must do to make it a success. You need to make a guest list, plan decorations, arrange for a DJ, etc, etc. The list goes on and on but one of the most important tasks is arranging for the food. Food and drink will make or break your party. The question you must decide is are you going to hire a caterer or are you going to handle the food yourself. There are pluses and minuses to both. Catering Yourself
If you decide to cater the party yourself, you will of course save money. Caterers can be expensive and they make up a considerable portion of a parties budget. If you are having a relatively small gathering, it is probably not worth hiring one. You might be better off just buying a few party trays from your grocery store or a favorite restaurant.
Another reason to not hire a caterer is that you will be able to serve exactly what you want, not just what the caterer has to offer. You can have the exact foods that you and your guests like in the amounts that you want.Hiring A Caterer
Hiring a caterer does have advantages however. Sure they can cost you money but their expertise can come in handy. If you order the food yourself you might over order, wasting money. Even worse you could end up ordering too little and run out of food or drink. That would be a party nightmare, quickly putting an end to the festivities. You want to see a crowded room empty quick, just tell your guests that there is no more food or drink. Another advantage of hiring a caterer is that it will allow you to completely enjoy your party. No running back and forth to the kitchen or checking to make sure your appetizer tray is full. You can spend your time mingling with your friends or business associates. What good is throwing a party that you cannot enjoy.Lastly, honestly answer this question. Do you have the expertise to pull it off? Caterers have the experience necessary to make sure that your party goes off smoothly. The food will be ready on time. The drinks will flow smoothly. They have thrown hundreds or even thousands of parties and they will make yours run like clockwork.Hopefully this article has helped you decide on the direction you want to take your party. Decide carefully, it is an important decision that could make or break your event.