Where Did Coffee Come From

This are an interesting question for all addicted of Java, and it can you have scratching your head… The truth of matter is this coffee has an intricate and dark history that your attention will catch and make you appreciate your Joe’s daily cup the equal more!

Coffee is been himself become known for have been discovered in Ethiopia by a goat-herder that observed its goats who act energetic after having eaten coffee beans of a tree. Of this point, Java has been seen like a source of energy and vigor, and he has often been used by the old Ethiopians to roll with the grease of the animal to give them the energy for battle. Whatever is floats your … Check more information about coffee at coffeedx.com.

Interestingly boat enough, the file the earliest of Java was before Christ before the discovery in Ethiopia in 900. To this time, coffee has been said for have been used like medicine by the Arabian doctors, but it is before the only historic mention of coffee been popularized in Ethiopia. Of this time, more of people began to consume some coffee beans, and Java began to be cultivated to Yemen, Arabia, and Egypt. From here that that 1445 rolled around, Java was a part of every culture, including Turkey. According to custom, the Turkish women have been allowed to divorce their husbands if they had not provided any daily enough coffee to them. Completely interesting!

Nonetheless, the other cultures felt differently about Java, same departure so far as to forbid it. In the 16th century, for Pope Clément VIII has been asked by the priests for coffee to be forbidden, but he chose to decline. Coffee has been presented then in the 1600s to North America by Captain John Smith who was the founder of Jamestown Virginia. Soon the first coffee would open to London that was the first place in the world to begin a politics to rocker. The rumor was to this standing slant for to insure the Service of the Message guides operator”.

Coffee to drink opposed again in 1656 when it has been forbidden by the Ottoman empire. Whoever caught to drink Java during this ban has been punished severely as being soaked in water in a bag made of leather. However, Louis XIV has been initiated later, by a Turkish Ambassador to coffee only 10 short years as he became popular in Europe. Around the first trader of Java has been allowed in America in 1670 named Dorothy Jones who lived in Boston.

Within that times the period the Petition of the Women Against Coffee this same time, took place in England, since the women have not been permitted in the restaurants. Coffees have been used to the origin by the men to socialize and strategizing, and the women felt that coffees were appropriated little and should be the banned. Looking for the best home espresso machines? Visit my website to see our top 15 best home espresso machine reviews and our top picks.

Coffee cups entered in existence in the 1700s, when the sleeves have been developed for the bowls of coffee in Europe. Java has been consumed initially in the bowls, but the sleeves give an opportunity convenient to hold the small cup easily while sipping.…

Guidelines for Cooking Oysters

The misnomer that this shellfish is always eaten in its raw state causes many to miss out on its delicious flavor, until they discover how easy cooking oysters can be. And even though the oyster’s slimy, mucus like appearance can be off putting, once cooked they are a delectable and nutritious treat.

Oysters are marine mollusks that are widely found in the shallow waters of the world’s oceans. They congregate in beds, called oyster reefs. Two calcified valves enclose the plump bodies of the oysters; connective tissue on one side hinges the two valves together while allowing the other side to open at will. The small bodies adhere to the shell with adductor muscles, and contain a heart, kidneys and gills. Oysters feed through a filter system in which sea water is passed over the gills, capturing any particles or plankton that are then transferred by cilia to the mouth. This passive eating style enables the oyster to filter over a gallon of water every hour. It is likely that this unique filtering system is the reason that oysters taste more like the sea than any other type of shellfish.

Preparing oysters.

Select only those oysters which are tightly closed. Only live oysters can be consumed; all others must be discarded. Scrub the oysters well under running water to remove any silt that remains within the shell. Some individuals soak the oysters in salted water for 20-30 minutes and then refrigerate them for approximately an hour before proceeding to the shucking stage. Place a folded hand towel in one hand with a closed oyster on the towel; with the other hand, work the tip of an oyster knife into the shell next to the hinged tissue. Twist the knife until a snap is heard; then pry the shell open, keeping the oyster level. Reserve the juice, or liquor, within. Cut the muscle from the shell and throw away the top shell. Using the knife, detach the oyster from the bottom shell without removing it. For those who enjoy raw oysters, it is now ready to eat on “the half shell”.

Cooking oysters.

There are a number of cooking methods that will produce a delicious oyster meal:

Steaming. The simplest of these methods is to simply steam the oysters. The oyster can remain in the double shell or steamed on the half shell. Pour a combination of water and beer into a large pot into which a steamer pan will fit. Arrange the oysters on the steamer pan and place in the pot; cover and allow it to steam for approximately 5 to 10 minutes.

Frying. Place the cleaned and shucked oysters in a large zipper bag; add flour, Cajun seasonings or breading mixture, garlic powder, cayenne pepper, Old Bay Seasoning and black pepper and toss to coat. Fry in hot oil until golden brown and serve.

Roasting. Place unshucked oysters in a single layer on a foil lined baking sheet or grill tray (some people enjoy placing the shells directly on a coal or wood fire) and turn the heat to high. Close the cover on the grill and wait until you hear the shells “pop” before checking. Once the shells have all opened, the oysters are ready to be served with a side of melted butter for dipping.

Steaming, frying and roasting are the most common ways for cooking oysters, but there are numerous recipes that add pasta, sauces and other ingredients to the seafood. Everyone has their favorite recipes, and those who have never tried them should give one of these methods a taste test. They will likely be pleasantly surprised that the food that appears so unappealing raw is actually quite a delicacy when prepared “their” way.…

The Rewards Of Cooking Meatballs

As mundane as it might seem, cooking meatballs can make you a celebrity. Just about everyone loves them, and if you put a little extra effort into making them, your meatballs may become famous far and wide. In fact, there’s something special about Swedish meatballs. Just the mention of them will make mouths water, and if you’re not careful, friends will be inviting themselves over to dinner if they know you’re planning to prepare and serve them.

The meatball is a rather humble thing, consisting of ground meat and some bread crumbs and perhaps a few spices, or bits of onion. They really don’t have to be fancy. Most people enjoy the most basic meatballs one can cook. Sliced, they’re even great in sandwiches. Of course a little gravy can make a big difference, and should be on the table whenever meatballs are served.

If you’re planning on cooking meatballs for the first time, here’s a very basic recipe. It was mentioned above that a meatball was basically ground meat, breadcrumbs, and some onion. There’s a little more to it, though not all that much.

The Basic Ingredients – Start with 2 pounds of ground meat. Beef is usually used, but you can use most any meat. Elk, venison, bison, moose, and veal are all great. You can even make fish balls if you wish, but let’s stick to meat to begin with, and you can’t go wrong with ground beef. Don’t use too lean a beef or your end product may seem a bit dry. Use ground meat that has a little fat to it.

Place the ground beef in a large bowl, add a cup of chopped onion, 1/4 cup of milk, and a large egg. Sprinkle in 1/3 cup of breadcrumbs, seasoned ones will be best. Add a teaspoon of Worcestershire sauce and a dash of salt and pepper. Some like to add a tablespoon of olive oil or vegetable oil to the mix.

This is your basic mixture. If you want to experiment at this stage, try adding some chopped garlic or other herbs, or you can wait until you see how your “basic” meatballs have turned out before getting too fancy. With all the ingredients in the mixing bowl, start slowly mixing it all together. A wooden spoon somehow seems proper, but any utensil that will do a good job is fine.

Forming And Baking – When it’s all mixed together, take out a spoonful at a time. The size of the spoon is only important in terms of the size of the meatball you want. Swedish meatballs are generally fairly small, and bite-sized meatballs seem to have the greatest appeal to many. Anyway, take the spoonful of mixture and form a round meatball with it. Either wear gloves or wash your hands first, as the easiest way to form a meatball is by rolling the mixture between the palms of your hands.

Arrange your little round creations on a greased baking pan, stick them in the oven (preheated to 400 degrees), and bake them until they turn golden brown, which usually takes about 20 minutes.

You can serve the meatballs right out of the oven, or if you want, serve them in a soup or stew. If you do this, it’s best to sauté them first to form a crust, so they don’t fall apart. Assuming your initial attempt at cooking meatballs was a great success, and it’s admittedly a little difficult to ruin them, try adding nutmeg, oregano, parsley, or Parmesan cheese to the mixture the next time around.

Swedish Meatballs – If you want to give Swedish meatballs a try, the major differences are that Swedish meatballs usually contain about 4 tablespoons of butter to two pounds of meat, and are often made with moose meat (called elk in Sweden). The sauce is a little special too. If you don’t want to go through all that trouble, get a couple of pounds, frozen, at IKEA, and you’ll soon understand the Swedish meatball’s popularity.


Helpful Tips for Cooking Leeks

Unfortunately, many people have never enjoyed leeks simply because they are clueless how they should be cooked.  This particular vegetable has a distinct flavor that can enhance a number of dishes.  However, the key is to learn the right way of cooking to get the right flavor, but more importantly, the right texture.  The biggest mistake people make is cooking leeks too long, which virtually turns them into slimy mush.

Although there are many different dishes that can be made with leeks, some hot and some cold, probably one of the most popular choices is called Vichyssoise, which is a cold pureed soup.  Created by a French chef in New York City at the Ritz Carlton Hotel, the flavor of this cold soup is refreshing, making it a perfect choice when entertaining in the summertime.  The concept for this soup came from his childhood when his mother would make hot leek soup and to cool it, she would add cold milk.

Leeks are a part of the vegetable family along with onions and garlic.  Both the white base and light green leaves can be consumed after cooking.  Keep in mind that full grown leeks should be cooked first because of the strong onion-like flavor but leeks with young leaves could be consumed raw.  Before learning good methods for cooking leeks, this vegetable needs to be properly prepared.

Always purchase fresh leeks, choosing the thinner ones that are tender.  Next, the outer white layer and any discolored leaves would be peeled off and discarded, roots would be removed, and the leek would be cut vertically down the center.  Before cooking, regardless of the process chosen, leeks should always be washed thoroughly to remove any sprays, dirt, and even small bugs.  For this, place the leak under cold running water for several minutes, opening the leaves to get down to the hidden parts.

When cooking leeks, the goal is to cook them until they become tender while having a little bit of resistance.  Sometimes, it takes a little bit of trial and error to get the texture perfect but it is time and effort well spent.  Of course, depending on the exact recipe, cooking method and time varies slightly.  As an example, if leeks were going to be used to make a type of wrapper filled with delicious ingredients, the best cooking method would be blanching.

Some of the other popular methods for cooking leeks includes boiling, steaming, and even stir-frying.  Some people love cooking this vegetable in butter, which creates a wonderful flavor.  For this, salt and fresh ground pepper would be added to the leeks and butter and after cooking for two minutes on a hotter temperature, cooking time would continue for five to ten minutes on low heat.  To keep the leeks from becoming mushy, never use a lid.

Leeks can also be cooked in the oven.  The best method would be to boil the vegetable for about eight minutes to soften them slightly.  Then, the leeks would be drained and set aside.  About one to two ounces of butter would be placed in a pan, followed by butter to make a medium thick white sauce.  Just before the sauce is done, grated cheddar cheese would be added, along with salt and pepper for flavoring.  Next, the leeks would be arranged in a baking dish and sauce drizzled on top.  Finally, a little more cheese would be sprinkled on top and for a spicier dish, a little bit of cayenne pepper.  To finish cooking leeks this way, the dish would be based at 350 degrees for about 10 minutes or until the top becomes golden brown.

Cooking Halibut: Spicing up Your Seafood

Are you a weekend top chef looking for tips for cooking halibut? You have come to the right place. Not only will you get tips on ways to cook and serve this delicious white fish, you will also learn how to make your dish a stand-out experience for your guests.

Getting to Know Your Halibut

Halibut is a truly versatile whitefish and the fact that is has a mild flavor makes it a great candidate for experimenting in different recipes. The fish is best described as white and flaky and cooks should note that the fish has little oil in it. When choosing your halibut, be aware that there is the Pacific and Atlantic halibut and each have a slightly distinctive flavor. You may want to experiment ahead of time with the two types before you decide which one to serve to company. Halibut’s relatively mild flavor makes it a great substitute for flounder or tilapia as well.

For those who do not go out and catch their own fish, it is a delight that halibut is widely available today and is sold whole, as fillets and steaks. Here are a few guidelines for how to choose your meat. The meat of the larger fish tend to be coarse and the chicken halibut, which is the smaller fish, is considered the best for cooking. Look for halibut which has glossy, white and translucent-looking flesh. It is best to avoid discolored or dull halibut. As this is a fish that has a minimal amount of smell, if you find halibut with a strong odor it is best avoided. The other thing to watch out for in the store is getting stuck with dried out fish.

You can store large halibut sections for three days in the refrigerator and keep fillets for 2 days. It is best to use the fish at the earliest possible.

Styles of Cooking Halibut

Before we talk about the different styles of cooking this fish there are a couple of general reminders:

Halibut is a relatively dry fish and so you should watch out for this, whichever style you choose, and supplement with olive oil or butter as needed.

The other critical thing is to wash and clean the fish under cold running water before you start cooking it. Make sure you pat the fish dry with a paper towel – this way you will have a clean fish and not a soggy fish.

If you choose to marinade the fish it is a good idea to use a mild marinade that will not overwhelm the flavor of the fish. Strongly acidic marinades are known to damage the meat and leave it in a mushy state.

Grilling: As halibut is a fish with little oil, grilling takes some attention. It is a good idea to clean and oil the grate before you put the steaks down. Also make sure to brush oil or butter on the fish itself or you can try using a marinade. As a rough guideline it takes about 10 minutes to grill a piece of meat that is one inch thick over a medium high heat. Adjust the time of the grilling depending on the thickness of each section. It is best to turn the meat only once to prevent it from falling apart over the grill or while serving. It is actually a good idea to use a fish basket for grilling the halibut if you are uncomfortable with using excessive oil on the grate. While you will still need to lubricate, it may take lesser amounts.

Baking: This is an easy way to cook halibut. All it takes is greasing a casserole dish and putting in your seasoned halibut. You should remember to brush oil on the fish also. It will take about 15 minutes in a 400 degree oven. It is a good idea to baste the dish with oil half-way through the baking.

Broiling: This makes for an interesting texture and taste to the halibut. Preheat the broiler and prepare the broiler pan by applying oil on it. Again remember to brush the fish with oil or butter. Gourmet chefs suggest that the pan be placed about 3-4 inches from the top and that the fish be allowed to cook for 10-12 minutes depending on the thickness of the meat. It is also a good idea to turn the halibut at a mid-way point and to add a little more oil.

Deep-frying: This is a less healthy way of serving the halibut but as the fish tastes great fried. It is a good idea to dip it in a batter and then to fry it in oil at 375 degrees until the pieces are golden brown. Make sure that the halibut is cut into manageable chunks that are not too thick or thin. Beer batter is considered particularly good for deep frying halibut.

Pan searing: This is a via media way of cooking halibut in which you avoid deep frying and yet get some of the benefits of sautéing it in oil. And there is also the choice of completely pan searing it or removing it from the fire at the half way point and baking it in the oven to cook it through. This will give it an interesting texture and still keep it relative easy.

Have fun figuring out which of these methods brings out the best in the halibut!


A Guide to Cooking Frozen Lobster Tails

Cooking frozen lobster tails isn’t as complicated as one might think. Seafood—especially lobster—is notorious for needing special care when cooking, which is why it’s worthwhile to do a little research before diving in to the task. We are going to talk about how to select the best frozen lobster tails and the two most popular ways of cooking them: boiling and steaming.

Choosing the lobster tails

While there is no argument that fish market lobster tails have a better taste as far as freshness goes, we don’t all have the option to browse around the local fresh fish market, especially those of us who live hundreds of miles away from the ocean. Therefore, cooking frozen lobster tails is the only alternative. It is recommended that when choosing from the frozen varieties that you pick lobsters which come from cold waters, as cold water lessens the likelihood of the meat quality degrading.


Unfortunately, the least desirable lobster tails will be the cheapest. If you want a truly good quality lobster meat, it is best to be prepared to ignore the price tags. Cold water lobster tails will be quite a bit more expensive than the warm water lobster, of which it is estimated that around 20 percent of which is of poor quality before it even becomes frozen.

The boiling method

Boiling frozen lobster tails is a simple process that doesn’t require a great deal of skill if you know how to prepare the lobster before it goes into the pot. First, you need to thaw out the lobster tails. Only thaw out what you plan to cook immediately as you cannot re-freeze fish once it has been thawed. To thaw the lobster, it is recommended that you start by removing the packaging from the meat. Place the tails into a bowl and cover the bowl with plastic wrap or a lid, if it has one. If using plastic wrap, make sure that it takes a proper seal around the bowl to prevent the lobster meat from absorbing odors. Place the sealed bowl into the refrigerator and allow it to thaw out for 24 hours.

Add just enough water to a cooking pot to cover the tails. Add a bit of salt to the water (the general rule is one tablespoon of salt per quart of water). Heat the water until it forms a rolling boil, then place the thawed tails into the pot. Cook the tails for one minute per every ounce of lobster. Remove immediately and serve hot.

The steaming method

You’ll be happy to learn that this method is just as easily done as the boiling method. The best thing about steaming, though, isn’t the ease of which it is done but rather the fact that it retains the most amount of the lobster’s flavor whereas boiling results in a slight loss in flavor. To prepare the meat for steaming, you should thaw it as directed in the boiling method. If you have an electric steamer, simply add water to the water compartment, place the thawed lobster tails in the lowest tier, and cover with the lid. Cook the lobster for about eight minutes, then remove and serve immediately.

If you are using a steaming basket, then bring a pot of water to a rolling boil. Attach the basket to the pot, but make sure that the water doesn’t reach the basket itself. Place the lobster tails in the basket and top it with a heavy lid. Allow the tails to steam for about seven or eight minutes, then remove them from the basket and serve hot.

Once the lobster tails are cooked, you can enjoy them on their own with a nice butter sauce, as a topper for a salad, or even thrown into a simple alfredo or scampi pasta. Now that you know how to go about cooking frozen lobster tails, you can experiment with different meal ideas and explore many more possibilities than you would have at any seafood restaurant!