Wine Coolers Buying Guide - 3 Key Facts To Know Before You Buy

Friday, May 25, 2012 0 comments
Shopping for winecoolers? Wine refrigerators or coolers are specialized fridges that can store your wine properly and protect it from light, air and too little humidity.
There's nothing worse than investing in some good bottles of wine - only to store them improperly and ruin the taste! That's why many people choose to invest in a wine cooler.
You have a number of options when it comes to coolers. And some people get confused when they go shopping, wondering which one is right for them.
So which is the best choice for you? Here are 3 things you need to consider when buying a wine cooler to make sure you get the best bang for your buck:

#1 Built-In or Freestanding?
You can get units that can be built-in under your kitchen counter. There are also freestanding coolers that can be placed anywhere (near a plug outlet).
Many people who are short on space find that a built-in unit for their kitchen is a nice addition. If you have a lot of wines to store and decide to get a very large cooler, you may decide to go with a freestanding unit. Also, freestanding units can be moved around much easier so you have a little more flexibility.
Note however that you shouldn't buy a freestanding unit and try to install it under your kitchen counter as it will not have the proper ventilation design - and could become a fire hazard.
If you look around, you can find some coolers that are designed as both a freestanding unit or a built-in. So you can make the choice after you get your cooler as to which is the better option for you.
#2 What Size Do You Need?
Wine refrigerator coolers come in everything from 12 bottles units up to monster 166 bottle units (anything bigger and you'll probably need to consider a wine cellar).
This really depends on how many wines you currently store - and if you're planning on building to your collection in the future.
A safe rule of thumb is to take the number of bottles you currently own and double it. That gives you room to grow and add to your collection over time.
There's nothing worse than putting money out for a cooler - only to find you need another one as your wine collection grows.
#3 Dual Zone or Single Zone?
While most wine coolers are offer single zone temperature control, there are some units that offer you dual zone temperature storage. This way you can store your reds at one temperature and your whites at another, cooler temperature.
Some people prefer a dual zone because different types of wine store best at different temperatures. You can even get triple temperature zone coolers - although these tend to be much pricier.
You can also find dual zone fridges that are made for both wine and other beverages like pop. So you can keep your pop very cold while your reds are slightly chilled and ready to go.
So those are 3 things to consider when shopping for wine coolers. You have some great options that will protect your wine and keep it properly chilled. If you take your time and look around, chances are that you'll find a great unit that will have you enjoying perfectly chilled wine for years to come!

Wine Clubs 101 - What Are They And Are They Right For You?

Saturday, May 19, 2012 0 comments
You may have heard about wineclubs. But what exactly are they? How do they work? And are they right for you?
 
This article will give you a brief overview of how they work along with 3 ways a wine-of-the-month club can benefit you!
 
Wine clubs are skyrocketing in popularity. They deliver from 1 to 4 expertly-selected bottles to your home every month. These aren't just your average store-bought wines. Many of these clubs send you ultra-premium limited editions from all over the world.
 
You can join clubs that will send you sparkling whites only, old world reds, champagnes, sweet reds and whites or even pinot noirs from all over the world.
 
There are even clubs that will send you wines rated 90+ points by famous critics and magazine experts - the kind of bottles you'll never find at a store because they sell out so quickly.
 
Most clubs today are very flexible and allow you to skip a month or only order for a certain number of months. And there are no cancellation fees if you want to stop receiving your monthly shipment.
 
You can receive your shipments for 1 month, 3 months, 6 months or a year. You can sometimes even state whether you want all reds, all whites or a mix (depending on the style of club).
 
Plus, these clubs also make a very unique, luxury gift that will really be appreciated by the wine lover in your life. Chances are they'll be dying to tell you what they received each month and how they liked it.
 
So is a wine club right for you? Well here are 3 reasons to consider joining.

#1 Have The Experts Select For You

Instead of you hunting around and trying a lot of different bottles, hoping to find a high quality wine, why not have an expert do it for you?

These clubs build their reputations on being able to deliver quality vintages to your door. They have special relationships with the wineries - and they make it their job to find hidden gems that are only for their club members.
 
#2 Save Money

By joining a club you'll pay less every month that you would if you bought those bottles on their own. Also, depending on the club, members often get fairly large discounts on reorders. So if you find a wine you really love and want to buy 4 more bottles, you can - at a large discount.
 
#3 Build Your Wine Education

Most clubs will send you extensive information on the wines you receive every month - which is a great way to expand your education. You'll learn about that particular bottle, the winery, food-pairing tips and more.

So those are some of the best reasons to consider joining a wine of the month club. They can save you money, help you build your education and give you access to vintages you won't get anywhere else. For many people it's a gift they love giving - to significant others or to themselves!


Great Soups to Make in Your Slow Cooker

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Slow cooker soups are an easy way to prepare a nutritious, healthy meal. What could be better on a cold winter evening than coming home to a savory soup or stew that’s hot, ready and waiting for you? And, with little preparation time, you won’t have to spend a lot of time in the kitchen.
When you’re using your slow cooker for soup, these tips will help in the preparation, especially if you’re adapting your own regular soup recipe to a slow cooker.
Some vegetables handle longer cooking times better than others. You can add onions, root vegetables like potatoes and carrots, winter squashes, tomatoes, celery, cauliflower and broccoli at the beginning. Most spices should also be added at the beginning.
Softer vegetables like peas, corn, bell peppers and spinach are better added toward the end. Likewise you’ll want to add rice, pasta or grains near the end of the process.
When you’re slicing your ingredients, do your best to cut them all to the same size. That aids them in cooking at the same rate as well as making the soup easier to consume.
Taking time to brown or sear the meat before you put it in the soup will yield richer, more intense flavors.
Remember that there’s little evaporation in a slow cooker. If you appear to have excess liquid, remove the lid for the last third or so minutes of cooking time so that some of it can evaporate.
Those simple tips will help make your soups more enjoyable.
Here are three great recipes you can try in your slow cooker:
Hearty Potato Soup
Ingredients: 6 potatoes, peeled and cut in to ½ inch cubes (about 2 ½ pounds), 2 medium onions, diced, 2 carrots, thinly sliced, 2 celery ribs, thinly sliced, 2 (14 ½ ounce) cans low-sodium fat-free chicken broth, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup all-purpose flour, 1 ½ cups fat-free half-and-half, Italian Bread Bowls, fresh celery leaves for garnish.
Preparation: Combine the first 8 ingredients in a 4 ½ quart slow cooker, cook covered at high for three hours or until vegetables are tender, stir together flour and half-and-half into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls. Garnish with celery leaves if desired.
Butternut Squash Soup with Thai Gremolata
Ingredients: 2 pounds butternut squash, peeled and cut into 1 inch pieces, 2 cups chicken broth, 1 14 ounce can unsweetened coconut milk, ¼ cup finely chopped onion, 1 tablespoon packed brown sugar, 1 tablespoon fish sauce or soy sauce, 1 ½ teaspoon Asian chili sauce (Sriacha) sauce or crushed red pepper, 2 tablespoons lime juice, 1 Thai Gremolata (from recipe below)
Preparation: In a 3 ½ or 4 quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 ½ hours. Use and immersion blender to carefully blend soup until completely smooth. (or transfer the mixture in batches to a food processor or blender; or use a potato masher to mash the mixture nearly smooth) Stir in lime juice. Ladle into bowls and top with That Gremolata. If desired, serve with lime wedges.
Thai Gremolata
Ingredients: ½ cup snipped fresh basis or cilantro, ½ cup chopped peanuts, 1 tablespoon finely shredded lime peel
Preparation: In a small bowl, stir together basil peanuts and lime peel
Tomatillo Chicken Soup
Ingredients: 6 medium tomatillos, husks removed and rinsed, 1 ½ pounds skinless, boneless chicken breast halves, 1 32 ounce box chicken broth, 1 medium green sweet pepper, chopped, ½ cup chopped red onion, 1 stalk celery, chopped, 1 4 ounce can diced green chiles, 2 tablespoons snipped fresh cilantro, 1 fresh jalapeno pepper, seeded and minced (avoid contact with skin as much as possible), 1 tablespoon ground cumin, 1 tablespoon lime juice, 2 teaspoons chili powder, 2 cloves garlic, minced, 1 teaspoon salt, 1 teaspoon ground black pepper, Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro and/or tortilla chips (optional)
Directions: Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
These are just a few options. The possibilities of slow cooker soups are endless.

How to Eat and Cook With Less Fat

Tuesday, May 15, 2012 0 comments
Overall, you should attempt to eat a diet that is low in total fat, and as low as possible in saturated fat. To do this in your kitchen is not too difficult if you follow our tips below.

First of all, you should become more aware of what exactly you are feeding yourself and your family. You should look at labels of foods and see how much cholesterol and fat are in them. Also, you will want to look closely at fats that are hidden in many processed foods. These include crackers, cookies and snack cakes.

Next, you will want to make some substitutions in your cooking. A great way to get rid of fat at dinner time is to choose cuts of beef that are leaner. This will usually involve choosing ‘select’ or ‘choice’ cuts, and not ‘prime.’ Also, you will want to consume higher amounts of poultry, fish, fruit and vegetables. Also, you may want to add more beans to your diet. You will want to choose foods with more complex carbohydrates, such as whole grain pasta and also vegetables, and make these the main dish. Make red meat and cheese the smaller side dishes. You also can do a mixed dish of stew, casserole and pasta and mix them with meat and vegetables.
 
Below are some other great and useful tips to help to reduce the fat in your meals:

• Trim away all of the fat on any beef or poultry you serve. You also will want to take off the skin from any chicken that you use in your meals. Doing these things can really reduce the total fat that you consume.

• Rather than deep frying your meals, you should broil, roast or bake. It is much healthier to prepare you meats in this way. If you want to make sure the meat does not get dry, you can baste it with wine or lemon juice.

• A great way to spice up a lower fat dish is to experiment more with spices. Try cilantro, dill, tarragon and basil to give your low fat meat dishes an unusual kick.

• If you are doing any pan or stir frying, you should try to use small amounts of oil. Make sure you use oils that are low in saturated fat, such as olive oil or canola oil. You should not use butter for frying anything, and you should limit your intake of butter overall.

• Do not use margarine. While many people once thought that margarine is healthier than butter, the fact is that it contains partially hydrogenated oil, and this is bad for your heart.

• Try to not use whole milk products in your cooking. You should use 1% or skim if the recipe will allow for it. Most people discover over time that they can get used to low or no fat milk, and they actually think that whole milk is too thick and rich. You also should try to use low fat types of cheeses, including cottage, ricotta and mozzarella. Look for cheese that does not have more than 26 grams of fat in each ounce.

• In any of your recipes, try to cut down on the amount of fat by 1/3. You will often find that the recipe tastes just as good with less fat.

If you follow some of these simple steps in your cooking, you will find that you will be able to reduce the fat in your meals.

Egg Yolks: Good or Bad?

Thursday, May 10, 2012 0 comments
Eggs are a fantastic source of protein and nutrition. They have the highest biological value (ratio of nutrition to calories) of any food product except for milk, with 75 calories, 7 grams of high-quality protein, and being high in vitamins and minerals. Your Coquitlam personal trainer or nutritionist can help you to develop healthy eating habits that will support your fitness goals.
 
Many people remove the yolk from their eggs, being concerned about fat and cholesterol. While it is true that all the dietary cholesterol is contained in the yolk, this is only a problem for those who have been specifically told by their physician to avoid dietary cholesterol.A genetic predisposition to high cholesterol appears to be more significant than the consumption of dietary cholesterol. Consuming saturated fat and trans fats likewise have more impact than cholesterol in food.
 
In fact, consuming too little dietary cholesterol will lead to the body producing its own, as it is a required substance for healthy cells and hormone production. 80 percent or more of your blood cholesterol is produced by your liver, no matter how much cholesterol you are consuming in food.
 
To be your most healthy, make the commitment to consume a nutritious diet including high-quality protein like eggs, and get regular exercise, at home or at your Coquitlam fitness centre. Both are essential elements of a healthy lifestyle.
 
When you eat just egg whites, you are discarding the most nutritious part of the egg. More than 80 percent of the vitamins and minerals are contained in the yolk. These include vitamins A, E, B, and D, and minerals iron, potassium, folate, selenium, biotin, and choline. B vitamins actually help the body to lower blood cholesterol, and lecithin has been shown to reduce the absorption of cholesterol in the digestive tract.Egg yolks contain lutein which reduces inflammation and helps protect the eyes from degenerative conditions.
 
Eggs are easy to digest and can be prepared in a large number of ways.Raw eggs are safe to eat, especially if you purchase organic or free-range eggs. Organic eggs also often contain high levels of Omega-3 fatty acids, which provide a number of health benefits of their own. They contribute to good circulation, reduce inflammation, and help to induce a feeling of being full so you aren’t as likely to overeat.
 
Egg yolks contain 190 to 215 mg of cholesterol, which is fairly high. If you feel strongly about controlling your daily intake of cholesterol, you can continue to get the benefits of the yolk by eating one yolk for every two eggs. Just as with any food, consume eggs in moderation, and avoid adding a lot of fat with cheese or butter.
 
Eggs can be a valuable part of your healthy diet. Putting together a smart nutrition and exercise program, with the help of your Coquitlam personal trainer and nutritionist, will ensure that you maintain your health. You’ll have more energy, you’ll sleep better, and you will experience less stress.

History of the Coffee Filter

Friday, May 4, 2012 0 comments
Its early morning. You stumble into the kitchen, desperate for that first drop of good, warm, dark caffeine. You reach into the cabinet for the coffee filters and in your morning fog wonder to yourself, “why didn’t I think of this?” After all, with your drip coffee maker the paperfilter is a necessity, and it’s not reusable. On a conservative estimate you’ll need 365 of those in a year.
 
Up until the early part of the 20th century, in the roughly 300 or so years since the discovery of coffee, preparation methods had not really improved. The earliest devices proved merely decorative and did not serve to improve the taste and flavor of the coffee. Not to mention there were always coffee grounds in the bottom of the cup.
 
So you can thank a German housewife named Melitta Bentz. Born in Dresden in 1873, Melitta was the daughter of a publisher. She grew up and married Hugo Bentz. Together they had three children.
Melitta and Hugo enjoyed their morning coffee, but were not fond of the coffee grounds that often escaped into the cup. Melitta found that percolators over-extracted the coffee and affected the taste. Not content to settle for inferior coffee, she set out to find a better method. So she performed an experiment using blotting paper to filter the coffee. She realized that not only did this on alter the taste of the coffee; she came up with a better result.
 
Melitta also invented the paper coffee filter holder. She put small holes in a brass pot and lined it with blotting paper. In 1908 she patented her invention as the “Filter top device lined with filter paper.”
Not long after the patent a company was formed under the name “M. Bentz.” Only family members were employees. The company was a big success at the Leipzig Trade Fair. It truly was a family run business for quite a while. Hugo gave up his job and the two sons worked there after school. As the company grew, they improved the filters.
 
The onset of World War I slowed things down for Melitta Bentz. Hugo was involved in the water effort. But after the war, the company grew and additional buildings were purchased. In 1929 the company moved from Dresden to Westphalia Minden.
In 1925, the Hugo Bentz created the green and red packaging you can still find in stores today as the Melitta brand.
 
The filter top was tapered into a cone-shape in the 1930s. This provided a longer area for filtration. A few years later the patented cone-shape to fit inside the filter was introduced. Not only did this provide the right amount of filtration to bring out the best in coffee flavor and aroma, less coffee was needed in the process.
During World War II, the company facility was claimed for the war effort and used to house Allied troops. The company continued to produce filters using any available space, with some workers even working from pubs. But production continued and after the war, the company continued to grow.
 
Nearly 100 years since Melitta Bentz first filtered her coffee through blotter paper; the company Melitta Group KG still manufactures coffee filters and now employees more than 4,000. It’s still a family business run by Melitta’s grandchildren. The company was also the first company to introduce natural brown filter paper made from unbleached pulp in 1989.
 
When you think of Germans and revolution in the 20th century, your first thought probably isn’t of coffee. But Melitta Bentz did revolutionize the way coffee is brewed and consumed. The rest, as they say, is history. Warm, rich history.
 
Melitta Bentz passed away in 1957 at the age of 77.

Can BBQ's Be Deemed Healthy

Thursday, May 3, 2012 0 comments
Healthy eating and weight loss is a hot topic dominating our time; everything we do and everywhere we go has now become affected by how ‘healthy’ it is. When the summer months spring upon, it is important that we are all looking and feeling the part. The entire year has now become dedicated to achieving that ideal summer body we all crave. But how do we continue with this regime we have devoted ourselves to once summer has dawned upon us? All of those food drenched BBQ’s hosted by the family and days out dining with friends will surely put a spanner in the works, won’t it? Possibly not!

BBQ’s such as the Weber Genesis e330 or a Weber Spirit Premium S320 which can be purchased from Weber accessories online, can actually offer the ideal opportunity for us to eat healthier (believe it or not!). Not only is it guaranteed to taste great, but food can be whipped up in a matter of minutes; in fact, the chances are it will probably take longer to flare the BBQ up!
 
BBQ’s such as the Weber Genesis e330 or a Weber Spirit Premium S320 which can be purchased from Weber accessories online, can actually offer the ideal opportunity for us to eat healthier (believe it or not!). Not only is it guaranteed to taste great, but food can be whipped up in a matter of minutes; in fact, the chances are it will probably take longer to flare the BBQ up!
 
And now you are no doubt thinking “Well, what about dessert?!” You lot aren’t easily pleased are you?! Well you cannot go wrong with a fruit salad on a blistering hot summer’s day! Slice and dice some fine, fresh fruit, anything you fancy and finish the dish with a cool and creamy, low fat yoghurt. Simple! Alternatively, whilst the BBQ is cooling down, fruits can be wrapped up in foil, placed on the grill for several minutes and left to cook. As the fruit cooks, juices will begin to flow, leaving you with a warm, sticky fruit salad which can be topped with a dash of syrup for extra flavouring.
 
Experimenting with your BBQ is the way forward; cooking can be fun and exciting as well as healthy. Never let the prospect of a stereotypical BBQ get the better of you, there are always alternatives! Low fat, flavoursome and nutritious foods pave the way for a great BBQ. Try to avoid BBQ sauces when cooking healthy meals and stick to herbs and spices to marinade your meats; these will leave chicken tasting tender and full of flavour. It is a common fact that grilling is an ideal way of cooking that reduces fat; cooking lean meats with little marinade and serving with vegetables will lend you the perfect, healthy BBQ.