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April Fool's Day Treats ?You Are Serving What For Dinner?

April Fool's Day is the perfect day to have fun with the meals you serve. Surprise your family on April 1st with these fun meal ideas.

Fake Hot Dogs And French Fries

Your kids will love fake hot dogs and French fries for lunch this April fools day. Peel a banana and spread peanut butter all over it to give it the appearance of a hot dog. Serve it in a hot dog bun with some strawberry preserve drizzled over the hotdog to make it look like ketchup.

For the fries, peel some apples and cut them into sticks resembling fresh fries. Roll them in a cinnamon and sugar mixture and bake them for 8 to 10 minutes in a preheated 400 F oven. Serve with a side of strawberry preserve as fake ketchup. What a fun lunch.

Fool everyone in the family with these fun dinner and desert ideas. They won't believe you are actually serving cake for dinner and spaghetti for dessert.

Cherry Cake Or Meatloaf?

Your Family will be in for a big surprise with this meatloaf cake. Prepare your favorite meatloaf and bake it in two 9-inch cake pans. Reduce the cooking time from what you would usually cook it since the meatloaf cake is thinner.

While the meatloaf cakes are baking, prepare some creamy mashed potatoes. Spread a layer of mashed potatoes on one of the cakes and top it with the second one. Use the remaining mashed potatoes to frost your cake. Cut a few cherry tomatoes in half and use them to decorate the top.

Serve Spaghetti As Desert

Since your serving cake for dinner, it only makes sense to eat spaghetti for dessert. Put a slice of pound cake on a plate. Spoon some softened ice cream in a pastry bag with a thin round tip. Pipe the ice cream over the pound cake in a swirly motion to resemble spaghetti noodles. Freeze for about 15-20 minutes to allow the ice cream to harden back up. Top with strawberry jam as tomato sauce and a few coconut flakes to resemble Parmesan cheese.

Don't Forget The Drinks

Meals like these deserve a fun twist on a beverage as well. Prepare some lemon Jello and pour it into glasses. Add a straw and let it set. It will look just like a glass of lemonade. You can even decorate the glass with a slice of lemon.

Have fun with these creative April Fool's recipes this April 1st. They are sure to make your family smile. Enjoy!

Appetizers For Award-Winning Dinner Party Menus

Planning a dinner parties and entertaining guests does not have to be a harrowing experience. If this is something you feel is completely out of your realm, stick with recipes that you have had success with in the past. You should never try out a new recipe at a dinner party without having at least experimented with it first. The kind of food you serve will also depend on the occasion and the number of guests you plan on inviting. If you know the people, you can make inquiries as to whether they have any food allergies, so you can be careful not to include these on the menu.

All dinner parties start off with appetizers. Guests nibble on the hors d'oeuvres while they are waiting to sit down and they chat and discuss various topics. While you want to have a variety of appetizers available, you should not have so many that the guests will be too full to enjoy the meal. This is designed to be just a taste of your exquisite culinary skills. Some suggestions for appetizers include:

* Fruit and Yogurt. An array of fruits with a yogurt dip.
* Vegetable tray with a sauce for dipping.
* Crab legs with a seafood sauce
* Brushetta cut into small bite size pieces
* Kabobs made with pineapple, mandarin oranges and cubes of cooked ham

There are several ways you can serve the appetizers at your dinner party. If you have a large room, you can place trays of the appetizers at various points - on tables, coffee tables, etc. You can also serve the appetizers as you work your way through the guests. This also gives you a chance to chat with each one and make him/her feel welcome. One thing you do have to remember is that you need to have plenty of napkins for the guests to use.

An Organic Herbal Tea Blend

With US$5 billion market in the United States alone in 2003, a 500% increase in 10 years, tea is a well established industry that is quickly growing.   Tea bags, loose teas, tea shops, and gourmet teas are only a few examples of the outlets for this ever increasing number.  Though sales have been mainly rooted in the standard teas stemming from the Camelia sinensis plant (Green tea, Oolong tea, and Black tea), a vast increase in herbal and natural medicines in the western world has brought upon a virtual explosion of Organic Herbal Tea Blend, releasing any confinements there may have previously been.

Now it is not only Big Business that is apart of this industry as the infinite number of herbal tea blends are combing with the free commerce of the internet.   This conception is creating new life in an industry that had been patiently waiting.  New companies are forming, new mixtures are being created, and now even new tea bags are being designed.

The machine manufactured tea bags are still standard in market where cost is being put before quality.  A metal staple is used to close a bag filled with low quality tea dust, which is known to have very low health benefits and give a more bitter taste than its whole leaf loose tea counterpart.   Due to the manufacturing techniques used by these production factories, tea dust is the only filler able to be injected with the machines used to mass produce these bags.  As the general size of each organic herbal tea blend is larger, they are unable to be used with these processed bags.

Second in popularity is a relatively new pyramid shaped tea bag.  A more spacious bag allows for a free floating of the loose tea that is inside.  Though higher in quality than the stapled standard, problems of this style include a large shape and size that makes bulk packaging difficult.  Also, most bags are filled with green and oolong loose teas, as opposed to organic herbal tea.

With the combined short falls of these two bags, the ever increasing number of organic herbal tea blends and home based companies are in desperate need for a tea bag to match their unique nature.  Fortunately as the number of companies is increasing, and more money is entering into the market, handmade gourmet tea bags are being created, better matching the ingenuity behind each organic herbal tea blend.  It is very possible that as the number organic blends increase in popularity, raising the desire for organic products and higher health benefits, consumers will be more willing to pay slightly higher prices to receive significantly higher in quality tea bags.  With this in mind, it very well could be that a unique organic herbal tea blend could be your gateway to differentiation in a busy tea industry.

AMMONIA COMPRESSORS AND REFRIGERATION PLANT

INTRODUCTION

1 This circular gives advice on the precautions to be taken against the toxic, fire and explosion hazards presented by refrigeration systems containing ammonia. These are most likely to be found by LA enforcement officers at cold stores and food distribution warehouses. It applies to the entire system not simply the compressor house. It provides interim advice on matters of concern to enforcement officers pending revision of BS 4434:1980.

2 Appendix 1 outlines the general principles of refrigeration, Appendix 2 gives information on the results of the programme of special visits carried out in 1983 by Factory Inspectorate (F1) to examine present standards in the food industry and Appendix 3 gives detailed guidance on electrical standards. Enforcement officers should not overemphasise the hazards of ammonia compared with other refrigerants.

HAZARDS

Toxicity

3 Ammonia is a chemically reactive gas that is very soluble in water and is much lighter than air (vapour density 0.59 of that of air). Cold vapour (e.g. from leaks) may however be denser than air. Although there have been incidents of exposure to harmful concentrations of ammonia in the UK there have been few fatal accidents. Ammonia is characterised by a typical pungent odour and is detectable by most people at levels of about 50 ppm in the atmosphere. Although workers become tolerant to this effect and in the past have been able to work without distress at levels up to 70 ppm, currently the recommended exposure limit for ammonia is 25 ppm, 8 hour TWA (0.0025%) and the short term exposure limit is 35 ppm, 10 minute TWA. At 400 ppm, most people experience immediate nose and throat irritation, but suffer no permanent ill-effects after 30-60 minute exposure. A level of 700 ppm causes immediate irritation to the eyes, and a level of 1,700 ppm (0.17%) will give rise to repeated coughing and can be fatal after about 30 minutes exposure.

Exposure to concentrations exceeding 5,000 ppm (0.5%) for quite short periods can result in death. Response to the effects of ammonia varies widely between individuals, and the dose-response effects described above are likely to be those experienced by the more susceptible members of the population.

Fire and explosion

4 Ammonia forms a flammable mixture with air at concentrations between 16 and 25% v/v. There have however been very few incentive explosions involving ammonia compressor houses in the UK and all of the reported incidents involved ammonia leakage from plant under maintenance.
Existing guidance

5 Current guidance on the precautions which should be taken with ammonia refrigeration plant may be found in: British Standard 4434: 1980 "Requirements for Refrigeration Safety: Part 1, General". The requirements (particularly from the f ire and explosion standpoint) are similar to those in the earlier (1 969) version. However a' full revision of BS 4434 is taking place.

Precautions

6 Under normal circumstances people will not be able to bear ammonia concentrations at even a fraction of the flammable limit. The appropriate precautions are mainly those applicable against toxic effects in occupied areas and to work where sudden exposures are foreseeable, such as maintenance and repair work, including in particular filling and oil draining. Precautions against fire and explosion will be appropriate however, in unoccupied areas such as compressor houses and unattended plant such as cold stores where accumulations of vapour may go unnoticed.

PRECAUTIONS AGAINST TOXIC RISK

Respiratory protective equipment

7 Any person entering an area in which ammonia vapour is likely to be present at a significant level (eg for rescue or fault-finding purposes) must wear self-contained or airline breathing apparatus. This does not include routine visits to plant rooms etc. A suitable and properly maintained set should be conveniently sited close to, but outside, any area in which high levels of .ammonia vapour might arise. In no circumstances should anyone enter an area where a flammable concentration of gas may be present. Details of suitable apparatus are contained in Form 2501 "Certificate of Approval (Breathing Apparatus)," published annually by HSE. See also Guidance Note GS 5 regarding entry into confined spaces.

8 Suitable respiratory protective equipment must be worn by every person carrying out engineering maintenance work on any system where there is a risk of release of ammonia. Full face canister respirators with type A (blue) canisters give good protection in atmospheres up to 2% concentration or 20,000 ppm, for one hour. Work in such a concentration is likely to lead to discomfort quickly due to skin irritation as ammonia dissolves in perspiration.

A list of suitable equipment is given in form 2502 "Certificate of Approval (Canister Gas Respirators)". For substantial jobs impervious suits may be necessary if the gas cannot be cleared.

9 Everyone who is likely to need to use respiratory protective equipment must be properly trained in its use and must be fully aware of its limitations. The equipment must be maintained, kept clean and examined at least once a month. Appropriate records should be kept. If canister respirators are used there must be an effective system for deciding when the canisters should be renewed.

Evacuation and emergency procedures

10 lt is essential that a clear emergency procedure is drawn up which details the precise duties of all staff and the arrangements for evacuation, rescue, first aid, plant isolation etc. It is particularly important that evacuation procedures are clearly set out and regularly practised where refrigeration systems are in working areas. A common method which may be suitable is to use the fire alarm provided that actuating points are immediately available at working areas. Personnel should be warned not to approach any vapour clouds. (Clouds may often look like steam because of the cooling of the released gas).

11 Adequate exits should be maintained from plant rooms at, all times. Personnel seriously affected by an ammonia escape suffer streaming eyes and violent coughing and rapidly become disorientated. They therefore require clear prior knowledge of a safe exit route.

Training in plant operation and maintenance

12 All personnel involved in the operation and maintenance of the plant must be adequately trained. The training should cover not only general principles of refrigeration but also specific points related to the particular plant. This applies as much to maintenance contractors as to an employer's own staff.
PLANT LOCATION

Plant not designed for outdoor location

13 In the case of standard refrigeration plant (ie plant not specifically designed for outdoor location) exposure to excessively low air temperatures may cause liquefaction of ammonia within the compressor leading to compressor damage, which could be hazardous. This type of plant should therefore be sited in a compressor house using the precautions described in BS 4434:1980 and outlined below. Compressor-houses should, where reasonably practicable, be fitted with explosion relief (eg by using lightweight fragile roof). Where loosely held panels are used as explosion relief, they should be suitably restrained (eg by chains) to prevent them becoming dangerous missiles in the event of an explosion.

14 ln order to facilitate the provision of ventilation and explosion relief, compressor-houses should incorporate at least one external wall. The siting of compressors in confined areas, basements, etc should be avoided wherever practicable. Doors between plant rooms or compressor-houses and other parts of the building should be self-closing and well-fitting.
Plant designed for outdoor location

15 Only plant specifically designed for the conditions should be installed outdoors. Such installations should be sited in a safe position in the open air with, if necessary, weather protection using a Dutch barn type structure which has an evenly distributed minimum open area equivalent to at least 50% of the total wall area.

Plant in workrooms

16 As a general principle the amount of plant containing ammonia situated in workrooms and other populated areas should be minimised. Ancillary plant such as surge drums and liquid pumps should wherever possible be sited away from working areas. Compressors are often noisy and this is another reason for not having them in working areas.

Ventilation

17 Compress or houses should be provided with adequate and suitable ventilation to meet the following requirements:

(1) Normal Ventilation Sufficient permanent ventilation should be provided to prevent build up of toxic concentrations of ammonia from operational leakage (eg from seals, glands etc). It is probable that the redrafted British Standard will insist on mechanical car ventilation rather than rely on rather uncertain natural ventilation.

(2) Emergency ventilation Provision should be made for sufficient mechanical ventilation to prevent flammable ammonia/air mixtures accumulating in the event of reasonably foreseeable plant or operational failure (eg valve failure). In such circumstances the aim should be to keep concentrations below 25% of the lower explosive limit (ie 4%).

18 The ventilation requirements for a particular installation will depend on the type, capacity, operating conditions and location of the plant and may require individual assessment by a ventilation engineer with appropriate expertise. However, the following general points apply:

(1) permanent natural or mechanical ventilation, or a combination of both, may be used for normal or emergency ventilation. Mechanical ventilation initiated by gas detectors or manually (in the case of continuously manned plants) may also be used for emergency ventilation (see para 26); and Appendix 3 for electrical safety of the system;

(2) the ventilation should discharge to a safe place in the open air;
(3) in considering the ventilation to be provided, the potential effects of cold on plant should be taken into account (see para 12);

(4) flow of air through cracks around windows, doors etc, or the opening of windows or doors should not be relied on for ventilation;

(5) the formulae in BS4434 for quantifying ventilation requirements are rules of thumb based on unstated assumptions (eg they take no account of room size or leak rates). Inspectors should advise that the formulae may be used as a basic guide but discretion in their detailed application to a particular plant should be stressed. This is particularly important with very large systems when the ventilation required by the formulae becomes
impracticable; and

(6) it should be noted that the standard of ventilation given by the formulae in BS 4434: 1980 is not intended to deal with prolonged releases from major plant failure. However, the latter is very unlikely to occur in properly designed, constructed and maintained plant. Control of sources of ignition and plant shutdown (see paras 22-26) should also provide protection in such circumstances. Manually operated controls for emergency ventilation should be located in a safe, easily accessible place along with the control or switch for turning off the compressor.

Plant integrity

19 There can be serious corrosion of the low pressure. parts of pipework and plant due to condensation. It can progress unnoticed under lagging which is not effectively vapour sealed and is particularly rapid on plants which run intermittently and pass-through OoC. The general principles relating to the safety of pressure systems are appropriate. The system should be thoroughly examined by a competent person at regular intervals in accordance with a written scheme. There should be an effective maintenance scheme.

Pipework

20 All parts of refrigerating systems and in particular pipework should be positioned or protected to minimise the risk of impact damage, for example by fork lift trucks. Pipework and valves should be clearly marked to indicate their contents and function.

Oil drain system

21 Many of the reported incidents involving ammonia refrigeration systems have been the result of a malfunction of the oil drain system (designed to catch the "carry-over" of oil from the compressors). In most cases oil is drained from below liquid ammonia and is saturated with it. In addition the oil is viscous because it is cold. In order to minimise the risk of escape from this cause the following measures should be advised:

(1) where short distances are involved and adequate observation of the drain is possible oil drain pipes should terminate in a safe location in the open air. Valves on any pipe extension should not introduce the possibility of liquid ammonia being trapped; a bleed valve or hydrostatic relief valve venting to a safe place should be provided in the sections between valves, as appropriate;
(2) a double valve arrangement should be provided at oil drains. In addition to the operational manual valve, there should be an automatic closing spring or weight-loaded valve; and

(3) The use of oil drain catchpots. These are a useful feature on new plant, but existing plant cannot normally be easily modified. Before the oil is drained, the catchpot is isolated from the liquid ammonia/oil feedline and the catchpot is electrically heated to boil off any ammonia which flows as a vapour to the low pressure side of the system. When the catchpot is warm, it is also isolated on the vapour side and the oil is then drained from it.
Ammonia filling point

22 Ammonia filling points should be located in safe, well ventilated positions and, where reasonably practicable, in the open air. Filling points should be sited away from sources of ignition.

PRECAUTIONS AGAINST FIRE AND EXPLOSION RISK

Sources of ignition

23 All likely sources of ignition (naked flames etc) should be eliminated from compressor houses and from the immediate vicinity of externally located plant.

Electrical equipment

24 Guidance on electrical apparatus for use in potentially explosive atmospheres is given in RS 5345: Part 1: 1976 "Code of Practice for the Selection, Installation and Maintenance of Electrical Apparatus for Use in Potentially Explosive Atmospheres, Part 1, Basic Requirements for all Parts of the Code"; BS 4434: 1980, Clause 13 "Electrical Installations". The approaches followed by the above documents differ.

25 As a general principle, electrical equipment should be sited outside the compressor room in a safe location. However, when it is necessarily sited in the room, it should be in accordance with the guidance given in para 27.

26 Where the ammonia compressors and refrigeration plant are located in the same room as the supply switch gear for the-premises relocation would probably be inconvenient and costly. In such cases, Field Consultant Group (FCG) advise on the most suitable safety precautions in the particular case should be sought.

Electrical apparatus selection criteria

27 The use of electrical apparatus in refrigeration plants using ammonia has been considered a special case because of the flammability characteristics of the gas (high LEL and narrow explosive range) and the fact that it can be detected at very low levels by smell. This has resulted in a number of options which may be considered when selecting electrical apparatus for ammonia plants and these are considered in Appendix 3.

OTHER RISKS

28 Refrigeration systems often have associated risks which may require attention, These include the risk of trapping in cold stores and chills, the handling of very cold products and microbiological problems associated with cooling towers used for the condenser.

ENFORCEMENT APPROACH


29 Enforcement officers should advise that ammonia refrigeration plant should comply with the guidance in BS 4434: 1980 as amended and augmented by the information in this circular. They should however bear in mind:

(1) ammonia presents a toxic risk at concentrations far below those at which it presents any fire or explosion risk. There have been 2 gassing fatalities between 1977 and 1983 in the UK but only 3 incentive ammonia/air explosions in the last 20 years;

(2) the potential consequences of an incident in terms of injury to personnel, and the general public should be assessed;

(3) BS4434 was first published in 1969 and was not intended to be retrospective, although improvements in installations which pre-date the standard should be recommended, where reasonably practicable;

(4) analysis of the l983 visits strongly suggest that where poor conditions of the plant are found there is often inadequate attention to evacuation and emergency action; and

(5) where enforcement officers encounter maintenance contractors they should make enquiries about their working practices and training.
Further advice

30 This is a complicated technical subject and there are strong trade pressure groups. Enforcement officers are recommended to seek the advice of HSEs Field Consultant Group (FCG) via the Local Enforcement Liaison Officer (ELO), before considering enforcement action.
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Ammonia is used as a refrigerant because of particular thermodynamic properties which enable it to move heat far more efficiently than other refrigerant gases such as halogenated hydrocarbons. It is particularly suited to working in the range approximately OoC to -30oC and hence is widely used for food preservation, the chilling of liquids such as milk, beer and soft drinks, and in the chemical industry. New systems continue to be installed.

2. A simple system theoretically needs 4 components:

(1) evaporator;

(2) compressor;

(3) condenser; and
(4) reducing valve

In practice other components such as oil separator, intercooler, liquid receiver, surge drum and liquid pumps are often found.

3 The useful refrigeration is produced at the evaporator. Liquid ammonia at low pressure, and hence low temperature, takes in heat by vaporising. This vapour is removed by the compressor which, in compressing it, raises the temperature from below to above ambient. The hot compressed gas gives up the heat by condensing to a liquid in the condenser. The high pressure liquid then passes through the pressure reducing valve to the evaporator. At the valve the liquid is cooled as some vapour flashes off. The remaining liquid is available for use in the evaporator.

4 In a practical system it is likely there will be other items of plant. An oil separator removes suspended oil carried over from the compressor and either returns it to the (pressurised) crank-case or holds it for draining in some way. There may be a multi-stage compressor with an intercooler. This is cooled by bleeding high pressure liquid into the low pressure side.

Downstream of the condenser is generally a liquid receiver. Downstream of the reducing valve is often found a surge drum which acts as a reservoir of cold liquid and evens out demand on the compressor and condenser. The liquid ammonia is drawn from the surge drum by a pump. Oil drains may be found on surge drums, liquid receivers, and elsewhere on large plants. There is also likely to be an automatic control system on all but the oldest and smallest plants.

A simple practical refrigeration system

1 The aim was to collect information about a cross section of installations. One hundred and forty eight returns were used in the analysis which used the Edinburgh FCG microcomputer.

2 Returns covered a wide range of processes in the food and drinks industries. The largest single sector was dairying (chilled water supply) with substantial returns also from frozen food producers and cold stores. In the drinks sector cooling and soft drinks carbonators were the principal uses.

There were a wide range of other uses reported; most parts of the food industry require controlled temperatures below ambient at some part of their process. A wide range of sizes of installations from 45 kg to 45 tonne chargeweight were reported, 13% were over 5 tonnes, 40% between 1 and 5 tonnes, 35% between 100kg and 1 tonne and 12% 1 00 kg or below.
The oldest component reported was pre-war and there was a fairly even spread of age from 1960 to the present.

3 Eighty-nine per cent of installations had a separate compressor room. Forty-nine percent had the system charging point in the compressor room and 38% had it outdoors. Twenty-seven per cent of the sample could positively be identified as having doors to the outside of the building only. Thirty-six per cent of the other compressor rooms did not have self-closing doors and 17% did not have well-fitting doors. With compressors in a separate room this is a surprisingly large number where even the most rudimentary precautions to prevent the spread of escaping gas has not been taken. Fifty-five per cent had condensers mounted above ground level outside - typically on the roof.

This raises questions of safe access and also escape in the event of an emergency.

4 Thirty-six percent, had the evaporator in the workroom. (These were usually product freezers in the frozen food sector and carbonators at the soft drinks plants). This points to the need for effective emergency procedures in the event of leakage, particularly if it is in the workroom.

5 Only 3% of installations were identified as having pipework or plant capable of being damaged by, for example, fork lift trucks. Half of the entire survey however had unmarked pipework. (Notes of many proformas suggested that this would receive early attention).

6 lt proved impossible to carryout meaningful analysis of the ventilation provided in compressor rooms. A common installation seemed to rely largely on natural ventilation (perhaps assisted by a small fan) for normal ventilation. Where there was provision of ventilation specifically for emergencies, it tended to be a separate system rather than a 2 speed fan on the normal ventilating system. Only 23% of the installations had 2 ventilation rates available and only half the ventilation systems of any kind could be controlled from outside the compressor room. Only half of these ventilation systems were automatically controlled.

7 Only 16% of all system charging was done by a person on his own; the usual arrangement was 2 men. Oil draining was done by one man on his own at 30% of all Installations. At 51 % of all installations it was carried out more than once a month. Only 26% of installations had spring-loaded valves or a catchpot system at oil drains. Most of the rest had simply a short stub of pipe from a vessel containing liquid ammonia closed by a single valve. In 71 % of cases where the oil drain was unsatisfactory inspectors considered that the reasonably practicable improvement was the fitting of self-closing valves. The 30% of installations where one man did the oil draining on his own included 6 which had no respirator of any kind.

8 Forty-two per cent of compressor houses had no gas detectors. Sieger was by far the most common supplier (60%) of all detection systems. The most common service period of twice per year reflects that company's normal service contract. Nineteen per cent of detector systems were never checked.

Approximately half of the detector installations only had one operating level.
Twenty-seven per cent of systems did not shut down the plant but merely raised the alarm. Ten per cent of the systems had no separate alarm.

9 Sixty-six percent of compressor room electrical installations were not fully equipped to Zone 2 standard even where much of the plant was under the control of detectors. Seventy-five per cent of all compressor installations could be switched off elsewhere outside the compressor room (even if only at the main supply). Of the remainder, the main switchgear was either in the compressor room or access to it was through the compressor room.

10 Eighty-eight percent of all sites had 2 or more sets of respiratory protection of some kind. Six installations (4%) had none at all. At 83% of sites there was said to be some sort of training in the use of respiratory protection but only 43% had some sort of systematic examination. At only 5 installations (3.4%) were there possible limitations of space which conflicted with provision of respiratory protection and the main problem seemed to be access up ladders or around congested items of plant.

11 Forty-seven per cent of sites had reviving apparatus available usually for general first aid rather than specifically because of the ammonia.

12 Twenty-seven percent of sites had Draeger (or similar) detector tubes for measuring low concentrations of ammonia. Many others had sulphur sticks or hydrochloric acid for detecting small leaks.

13 Fifty-nine percent of installations were maintained at least partly by contractors. Apart from a few major suppliers and installers of equipment there were many local refrigeration engineers who only appeared once or twice in the survey. No information is available about the standard of training or workmanship of these contractors.

14 Fifty-five percent of all sites appeared to have emergency evacuation procedures (43% used the fire alarm) but slightly fewer (50%) appeared to give any training in these procedures. Only 24% appeared to have detailed rescue arrangements. Twenty-two per cent had written systems of work which appeared comprehensive and only 34% had what appeared to be effective plant operator training.
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APPENDIX 3 (paras 1 and 26)

PROTECTION OF ELECTRICAL APPARATUS AT AMMONIA COMPRESSORS AND REFRIGERATION PLANT

EXTERNALLY SITED PLANT

1 Compressors and refrigeration plant sited in out door locations in accordance with para 14 of this Circular in otherwise non-hazardous areas will not normally require specially protected electrical equipment.

INTERNALLY SITED PLANT

2 A flow chart of the basic requirements relating to the electrical apparatus for internally sited plant is given in the supplement to this appendix. The operational approaches are given below.

Option 1 - Use of explosion protected electrical apparatus

3 Hazardous area classification should be carried out by a competent person. Electrical apparatus should then be selected in accordance with BS 5345: Part 1: 1976 Section 2. The majority of compressor-houses should be regarded as Zone 2 areas. Type "N" explosion protected equipment (including any emergency ventilation fans) will be suitable for these locations.

Option 2 - Detection of leaks by personnel or gas detectors

4 ln this approach, non-explosion protected electrical apparatus, with qualifications, may be used in combination with a readily available means of isolating the electricity supply. The method of achieving the latter can be accomplished either automatically after detection of a leakage by a gas detector system, or manually after a leakage has been detected by personnel. The use of these techniques as a first line of defence is limited to applications solely involving ammonia in refrigeration plants. This approach is considered acceptable provided that the general principles outlined in paras 10-17 are followed and that sufficient account is taken of paras 5-9.

Gas detectors

5 The detectors should be suitably positioned taking into account the physical characteristics of the plant room, the pattern of airflow movement in it and the most likely sources of potential leakage. Due regard should be paid to any dead pockets or recesses. Experience has shown that, in certain circumstances, it is possible for cold ammonia vapour to stratify initially at low levels. Unless the occupier has adequate expertise within his own organisation, it would be advisable for him to consult a firm which specialises in the design and installation of gas detection systems.

6 As a rough guide only, one might expect to see detectors in the vicinity of the compressors and other non-static items of plant and at ceiling level where one detector per 36M2 of ceiling area would probably be sufficient, although more may be necessary if there are deep beams creating recesses. The objective is to ensure that the ammonia is detected and the apparatus rendered safe before flammable concentrations reach a source of ignition.
(This objective, which is also applicable to "detection" of a leak by personnel, is particularly critical with regard to electrical apparatus which is not specially designed to be non-sparking, non explosion-protected electrical apparatus and electrical apparatus with temperatures above 630'C).

7 The detectors should be suitably explosion protected.

8 The detectors used are of the "pellistor" type and may be subject to poisoning by airborne contaminants. They should therefore be properly installed and maintained and regularly checked. The operation of the detectors should be checked using standard ammonia gas mixtures. Certain V-belt dressings containing antimony have been shown to poison detectors and gradually reduce their response.

9 The detectors should be capable of detecting concentrations of ammonia at 1 % v/v or less.

Associated electrical apparatus

10 Account should be taken of the electrical control system circuitry and the maximum possible degree of failure to safety should be achieved, so far as is reasonably practicable. General guidance is contained in BS 5304:

1975 "Safeguarding of Machinery" Section 6.

11 The isolating device(s), whether manually or automatically operated, which cuts off the electricity supply to the ammonia plant room, should be located in a non-hazardous area. It can be either a contractor or circuit breaker. If the criteria in paras 5-9 above have been satisfied, the following recommendations in paras 13-17 should be adopted. (Although certain specific details have been taken from BS 4434:1980, by way of example, they are intended to indicate the general principles of this approach and not specific requirements -which will have, to be determined in each particular case).

12 Attention will need to be paid to the control of other circuits which enter the plant room and are not directly associated with the plant, eg socket outlets for portable tools.

Continuously manned rooms

13 Isolation of all electrical circuits should be effected by isolating devices located in a non-hazardous area. These devices should be controlled by push buttons immediately outside the plant room, or controlled by a gas detection system as described pare 14, and arranged to give visual and audible alarms to switch on equipment for emergency ventilation and/or emergency lighting (if installed). Any electrical apparatus that is required to operate in the room after a leakage has been detected, such as ventilation equipment and emergency lighting, should be suitably protected for the hazardous area in which it is sited, ie Zone 2. Few compressor rooms are continuously manned. Detection of leakage by operators is only reliable if they are continuously present in the room. If for example they have other duties, or leave the area for meals etc, or use an isolated noise refuge then the speed of response is likely to be substantially slower than that of automatic detectors.

Unmanned plant rooms

14 lsolation of all electrical circuits should be effected by isolating devices located in a non-hazardous area and controlled by one or more suitable ammonia gas detectors which should also be arranged to give a visual and audible alarm and to switch on equipment for ventilation and/or emergency lighting, if installed. The ventilation air should be discharged to the outside of the building in such a manner as not to cause distress or danger to persons in the vicinity of the building. Circuit isolation should be effected at ammonia concentrations below 25% LEL and an alarm setting of 1.5% v/v followed by circuit isolation at 3% v/v is suggested.

15 Maintenance personnel are required to enter unmanned plant rooms and adequate means of escape should be provided.

16 Personal protection including breathing apparatus, and possibly impervious suits, may be needed in any room or space if maintenance men are likely to dismantle pipework or do any other operation liable to release liquid ammonia or substantial quantities of gas.

Unmanned plant rooms linked to a continuously manned control room
17 ln certain applications, (eg chemical plant), sudden loss of cooling facilities caused by automatic shut-down of a refrigeration plant might possibly create a hazard. It is unlikely that this situation will ever arise in any premises in the JA sector of enforcement. In these circumstances isolation of the electrical equipment by manual intervention may be acceptable, provided that the detector/alarm system is directly linked to a continuously manned control room. Other actions initiated by the detector such as the operation of emergency ventilation may still be feasible. Acceptance of this procedure, when automatic plant shut-down has been shown to be not reasonably practicable, will also require that:

(1) the alarm arrangement and monitoring of the alarms (ie the manning of the control rooms) is satisfactory;

(2) suitable isolation facilities for the compressor and unprotected electrical equipment are available in a safe place; and

(3) as a safe system of work is provided for entry into the compressor room and for the overall assessment of the potential hazard and any other necessary action (eg plant isolation). (see paras 6-8 of this circular for personal protection).

Amaretto Flavored Tea

Amaretto flavored tea is great for experiencing the smooth almond taste connected with amaretto but without the effects of the alcohol. It has a velvety feel in the mouth and makes a great after dinner tea. This amber-red liqueur is enjoyable in all its many forms including tea drinks.

If you enjoy learning about the history of things, you might find one story of how amaretto came about a little interesting.

Amaretto means a little bitter in Italian. Now, would you believe the first bottle of amaretto made was because of a love affair? It's certainly colorful and as rumors go, entertaining. The painter, Bernardino Luini, who created the Madonna fresco in the Santa Maria delle Grazie Church located in Saronno, Italy, received the handmade gift from the innkeeper. Not unusual, except that the innkeeper's romantic interest, which inspired the creation of the liqueur, had grown while posing as a model for Bernardino.

You might also be interested to know that the almond flavor associated with amaretto comes from apricot stones, or pits. The original drink was probably made from grape brandy in which apricot stones were left to soak, or infuse. Accidents have been the catalyst for many of the beautiful and functional things we have today, but whether amaretto came about by accident, or intentional, we have no idea.

Amaretto flavored tea is made in different forms. You can, for instance, add the syrup directly to the teapot, for an ultra-fresh and delicious tea. You can also buy green and black teas with amaretto flavoring. This comes in handy if you sometimes like to disguise the grassy flavor of green tea. We like to mix things up sometimes so we frequently buy syrups to add flavors to our usual teas.

Being creative with your tea is a lot of fun and drinking amaretto flavored tea is a great new alternative to the usual tastes and flavors of traditional teas. Make sure to try this tea and remember that teas like this can be enjoyed year around, and any time of day.

All Types Of Chinese Teas Explained

Probably you are familiar with the Chinese saying, firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day.?Though tea is last on the list, we can still see how important the tea is for the Chinese.

There are actually thousand of Chinese tea varieties. These are usually classified by procedure, quality, and preparation methods and so on. However, if we will consider tea in terms of quality, there are actually eight classes of Chinese tea. These include green tea, oolong, black, red, white, yellow, flower, and compressed tea.

Now, let's take a look at these classes one by one.

Green Tea

Green tea is said to be the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to get rid of its grassy smell. Unlike the other types, green tea skipped fermentation process.

According to some experts, green tea has the most medicinal value and the least caffeine content of all Chinese tea classes. The aroma of this type of Chinese type range from medium to high, while the flavor is usually light to medium. Today, about 50% of China's tea is green tea.

Oolong Tea

This type of Chinese tea is halfway between green tea and black tea in a sense that it is half fermented. Chinese also call it Hing Cha?and its typical leaves are green in the middle and red on the edges as a result of the process to soften tea leaves.

Oolong tea leaves are basically withered and spread before undergoing a brief fermentation process. Then, it is fried, rolled and roasted.

Black Tea

The Chinese black tea produces full-bodied amber when brewed. Also, this type of Chinese tea undergoes withering, then left to ferment for a long while, and then roasted. The leaves of this variety become completely oxidized after processing.

Red Tea

As the name implies, this type of Chinese tea has red leaves and red tea color. This color is strongly highlighted during the fermentation process. It is also considered that red tea has low aroma and medium flavor and it is now divided into three subclasses: Kung Fu Red Tea, Ted Tea Bits, and Small Species Red Tea.

White Tea

This type of Chinese tea is sometimes considered as subclass of green tea. Perhaps it is for the fact that it is only withered and then roasted. Just like green tea, white tea escaped fermentation process. And, it has low caffeine content.

Yellow Tea

Apparently, yellow tea has yellow leaves and yellow tea color. According to some experts, this type of Chinese tea is an uncommon class of Chinese tea. The flavor of yellow tea is usually mild and refreshing.

Flower Tea

Here is a unique type of Chinese tea ?the Flower tea.  It actually subdivides into Flower Tea and Scented Tea. Well, the Flower Tea is just based on a simple concept that dried flowers are used, without much processing, to make tea.  The Scented Tea, on the other hand, uses green tea and red tea as base and mix with scent of flowers.  Generally, this class has light to medium flavor and medium to strong aroma.

Compressed Tea

The final type of Chinese tea is the compressed tea. This class uses black tea as base tea. It is steamed and compressed into bricks, cakes, columns, and other shapes. Also, compressed tea has all the characteristics of black tea. It can be stored for years and decades.

All About Basil

Basil is one of the most popular herbs used in cooking today. It is a very versatile herb, and is used in Italian, Thai and Vietnamese cuisines amongst many others.

It has a warm, aromatic but gentle flavor, with a hint of spicey aniseed. It's well known that it goes extremely well with tomatoes, where it can be served raw in salads such as the classic Italian Caprese, or cooked into a rich tomato sauce for pasta or other hot dishes.

Basil is also popular as the prime ingredient of pesto sauce (known as pistou in France), which is made by pounding fresh basil leaves with pine kernals, olive oil, parmesan cheese and garlic to produce the distinctive thick green sauce so often used with spaghetti or as a dipping condiment.

Like most herbs, basil is widely available in both fresh and dried forms. Again like most herbs, the fresh version is generally considered to be superior. If you come across a cheap and bountiful supply of the fresh herb, you can dry it slowly in a very low oven before crumbling it and storing in airtight jars. This method of preserving it costs much in terms of flavour though, and a better option is to puree the leaves and freeze into ice cubes, which can then be dropped from frozen straight into the recipe you're cooking.

Basil can be quite expensive to buy in the fresh form, so if you become a fan of the herb you might like to try growing it yourself - it's much cheaper that way, and you can also ensure that the leaves you're using will be as fresh as can be! It's also one of the easier herbs to grow and so is ideal for beginners.

Basil is a native of warm climates, and so needs to be planted in a sunny and sheltered spot if it is to flourish. If you have a patio or terrace with a south facing wall, then sowing it in a pot there is ideal. It's all the better too if you can grow it close to your kitchen for easy picking whenever you need it!

Left to itself, basil will tend to grow into a tall, thin, ungenerous-looking plant with little in the way of edible leaves. You can encourage a more rewardingly bushy growth by 'pinching out' the plant as it grows, removing the top young leaves to encourage more sideways growth. Harvesting the herb regularly will also encourage more vigorous growth.

Basil is a tender annual, and will die off quickly in cold weather. You may be able to prolong its life by bringing it indoors at the first sign of a cold snap, or you could sow a succession of new plants indoors for a year-round supply.

Although it is mainly a culinary herb, basil does have some minor antiseptic properties, but is not widely used medicinally by herbalists. It is however a member of the wider mint herb family, and in common with its relatives it's said to be a good digestive aid.

There are many varieties of basil available, but the most popular are the Genovese type which gives the typical authentic italian flavour and aroma, and the purple-leaved 'holy' basil which is used more often in Asian cooking.

Whichever variety you choose, and whether you decide to buy it or grow it, basil is a treat for your senses and a great addition to your culinary toolbox.

Alaska Wild Salmon Are A Real Catch

Alaska is famous for its wild salmon. The flavor of Alaskan salmon depends upon fat content and the environment in which it matured. Alaska's pure waters and the abundance of natural food give Alaska salmon unparalleled flavor.

Although salmon are caught in Alaska's pristine waters year-round, fishing season in Anchorage and southcentral Alaska really heats up in late May, when the prized king salmon returns home to spawn in the area's glacier-fed, freshwater streams.

The remaining four varieties of Pacific salmon-sockeye, coho, chum and pink-are also found in the general area.

Many anglers are now trying to catch what's known as a "grand slam"-all five species of salmon. Some say an easy way to remember which kind is which is to match them up with the fingers on your hand.

Thumb-Chum salmon (Dog). The best fishing for this fish is mid-July to late August. Chum salmon have a firm texture, tempting orange-pink color and delicate flavor that makes it a perfect fish for smoking. The average weight is eight pounds and they can grow to be 25 to 27 inches long.

Pointer finger-Sockeye salmon (Red). Most available late May to early June or mid-July, sockeye salmon are the second most abundant Alaskan salmon species. This species turns from a silvery color to a bright red body and green head as they begin the journey upriver to spawn. Their average weight is six pounds and they can grow to almost three feet in length.

 Middle finger-King salmon (Chinook). The best fishing for king salmon is mid-June to mid- July. The largest species of salmon in Alaska, they are prized for their color, high oil content, firm texture and succulent taste. Average weight is approximately 20 pounds and length ranges from 30 to 40 inches.

 Ring finger-Silver salmon (Coho). With its orange-red flesh, firm texture and delicate flavor, cohos are very popular among locals. The best fishing for them is found in early August to mid-September. Cohos are the second largest of the species, with average weights of 12 pounds, and range from 25 to 35 inches in length.

Pinky finger-Pink salmon (Humpy). At the height of their run, millions of pinks swim up the freshwater rivers and streams to spawning grounds. Pinks are the smallest and most abundant of the species and average about two to three pounds. The best fishing for pinks takes place in mid-July to late August.

A Taste Worth The Wait: One Step Beyond A Good Wine, Villa Bellentani Balsamic

Just a little beyond a good wine is an aged vinegar. In Modena it's revered as balsamico. Gourmet chefs seem to have embraced the allure of balsamic vinegar in the last two decades, but it was tradition passed down in Italy from father to son over centuries that resulted in the large scale acceptance of the finest vinegar condiments the world has ever known.

Italy, and the spring and first love all together should suffice to make the gloomiest person happy.??Bertrand Russell

The strains of classic Italian folk music are heard in the distance as the doors open on something new, yet something altogether regal. The villa in Carpi is one of Italy's national historic landmarks and the Villa Bellentani sits as one of its crown jewels. Built in the 18th century, the Villa Bellentani harkens to an era of rich heritage and rural sensibilities. Now, this same villa is a perfect blend or uncommon historic beauty coupled with state of the art facilities for aging balsamic vinegar for yet another appreciative generation.

It's plain to see that the world has discovered a special love affair with Modena balsamic vinegar, yet it is also true that two other facts are equally evident. 1) There doesn't seem to be enough quality balsamic vinegar to meet growing world demand and, 2) while inferior vinegars are easily obtained they spoil the pristine image and taste of true, aged balsamic vinegar. The Italian producer Villa Bellentani is making efforts to offer some of Modena's best vinegar, yet preserve the integrity of the balsamico heritage.

It was with a deep respect for the thousand year history of balsamic vinegar that Italian vineyard growers join with producers at Villa Bellentani to develop quality aged balsamic vinegar that holds to the timeless traditions of Italy's finest producers.

Americans discovered balsamic vinegar in the 1980's, but it was tradition passed down from father to son over many centuries that resulted in the overnight success?of the finest vinegars the world has ever known.

The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci as part of the Renaissance also provides a culinary artistry that offers incomparable quality and taste - the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena.

It is certain that such taste has value far beyond the purchase price. Long standing Italian history comes into focus when the balsamic vinegars of Villa Bellentani are tasted and found worthy to attain the ranks of the world's finest?

Producers around the world have attempted to duplicate the Modena balsamic vinegar, but few pay regard to the tradition and taste that find customers willing to pay hundreds and even thousands of dollars for well aged blends. It is a shame to see something so precious treated in such a common way by many who will claim a product of comparable quality. In truth, much of what sells as balsamic vinegar is little more than common vinegar mixed with caramelized brown sugar. Yet in Carpi there's a wooden cask of balsamic vinegar that has aged for more than a decade, and one day some of the precious liquid inside could find its way to your table. Your eyes will close and you take in an appreciative breath, for the taste was worth the wait.

The pace of life in Carpi is a world removed from most urban cultures. Perhaps it is that slower pace that is beneficial when you discover the difference in well aged balsamic vinegar in the grand tradition of Italy. Villa Bellentani a family estate producer seeks to fill that void.

A Look At Coconut Oil

Coconut butter, which is also commonly referred to as Coconut oil, is a fat that consists of more than 90% saturated fat. As it‘s name implies, this oil is obtained from coconuts and is commonly used for cosmetics, baking ingredients and cooking oil. The world's largest exporter of Coconut oil, which is the Philippines, receives 7% of it's total export income from this product alone.

Coconut oil is rich in a fatty acid and is among the more stable of all vegetable oils. Many consider it to be a healthy product, which may increase metabolism and improve the body's ability to fight sickness by strengthening the immune system. Once an immune system becomes weakened for any reason, the body becomes susceptible to an array of illnesses. In order to maintain a healthy lifestyle, one's immune system must remain strong. If it ever becomes weakened, it is essential to rebuild the immune system in order to protect the body against harmful sickness and/or disease. On the downside, because coconut oil is also high in saturated fat, some believe that it may increase the likelihood of cardiovascular and/or heart disease and possibly even diabetes. On the other hand, some international populations who consume large quantities of coconut oil have been shown to have lower rates of heart disease.

In addition to concerns surrounding the health effects, both good and bad, Coconut oil has been tested as a fuel, but has been faced with difficult obstacles due to it's high melting point. Coconut oil is also used for hairstyling in India, while other individuals find it to be useful as a skin moisturizer. Coconut oil is believed to be both effective and safe when used in connection with skin care. And best of all, it is not believed to carry any adverse reactions to the skin. In fact, some users have actually reported improvements in specific skin conditions after using Coconut oil. Among them, eczema, which is a very uncomfortable rash that develops in the form of small blister-like lesions. These are both painful and may result in scarring.

The information in this article is intended for informational purposes only. It should not be considered as, or used in place of, medical advice or professional recommendations for any type of treatment, cure or remedy to certain skin conditions and/or other illnesses. Prior to beginning any treatment regimen, including that which consists of coconut oil, individuals are urged to consult with their physician and/or dermatologist for proper diagnosis and/or treatment recommendation.

A Legacy Of Food And Family Online

Have you secretly longed to be recognized for your daily hard work in the kitchen? Do you imagine yourself a gifted cook a la Martha Stewart (without the ankle bracelet)? Well, guess what? There is a quick and easy way to showcase your culinary skills and display your special recipes.

Although some people claim it is a piece of cake to make meals every day, the truth is, it can be exhausting and boring work. For example, after a long day at the office, sometimes you are too tired to decide on a TV show to watch, let alone choose what kind of meal to prepare. What is more, not everyone is naturally talented in culinary arts; for some, cooking a roast might as well be rocket science. But here is the good news--with modern high tech communication systems (namely, home computers), you do not need to be a master chef! Those who need a nudge and a few creative ideas to get the pots simmering can access thousands of recipes and cooking tips online. Even a beginner can find what she needs to get started in the kitchen.

There is no time like the present to upload your family recipes and write down your tricks of the cooking trade. The reason for doing this is two fold. First, you can stop worrying about losing a recipe because they will all be safely stored in your computer抯 memory. Second, you will be doing a great service to the online community of goodies who are always eager for fresh dishes and new techniques to try.

Putting your family recipes online is a terrific way to organize your recipes, too. On your site you will be able to divide the types of food into different categories such as:

- Breakfast foods
- Lunch foods
- Dinners
- Snacks
- Cocktail party food
- Barbeque food
- Vegetarian meals
- Diabetic meals
- Summer treats
- Holiday food
- Rich desserts and low-cal versions

Your viewers will be able to pick and choose from these categories and within seconds they will be armed with a detailed recipe. You can take it a few steps further and offer a shopping list for each meal and helpful cooking tips to make sure the preparation goes as smoothly as possible.

For beginner and expert cooks alike, you can have a list of frequently asked questions (FAQ) and also encourage viewers to email you directly with unusual queries. Perhaps you will even want to have an online forum where your viewers and you can conduct lively conversations about a variety of topics, ranging from where to get fresh produce, to what to look for when buying fresh fish, and the best kind of spices to use in a gumbo.

Posting your family recipes online and establishing an interactive web site makes a lot of sense. You will be creating an electronic legacy for your own family members to enjoy, and you will also be reaching out to the wider internet community. In today's harried world where multi-tasking is pretty much par for the course and people tend to eat on the fly, your thoughtful recipes may be giving another family exactly what they need to come closer together.

A Guide To World Class Cuisine on the Web

As a self-declared gourmet from the womb, I'm always going out and trying the latest restaurants and culinary creations wherever I find myself. But sometimes, its nice to have a night in and be the one making the meals, rather than just eating them. Because I'm not the type to stick to a one-pan-easy-casserole-type-of-concoction, nor am I adept enough to combine flavors like the experts in my favorite restaurants, I turn to food sites for help with all my culinary questions.

If you're like me, and can't always follow a recipe without visual instructions, check out www.Gourmandia.com. The site includes not only written instructions, but also videos of chefs preparing the recipes. Recipes are divided into categories of the most popular videos, as well as by restaurants, which are predominantly French or French-inspired, as well as healthy recipes. You can also search by chef and see their Michelin ratings, which is fun as they are all European. Also take advantage of the site's special touches, like napkin-folding instructions as well as a store where you can purchase a selection of quality gourmet goods.

If you're not in the mood for French but feel like trying out a new recipe, and can't decide whether to go exotic or traditional; direct your browser to www.ifood.tv, where you can watch people who love to cook make recipes in their home kitchens. You can watch your dish being made and then print the recipe for your own time spent in the kitchen. If you're really inspired, you can join iFood.tv and share some of your own recipes with the cooking world.

At www.VideoRecipesOnline.com, you can find video instructions on cooking meals that are quick and easy. Each video demonstration gives instructions on how to turn packaged food -products and flavorings into a whole meal. This site is good for families with little time to cook, but who want to make home-cooked meals. However, if you're into making elaborate meals from scratch, you can skip it.

Have you noticed how popular the Food Network has become in the last few years? The chefs are just as celebrated as their famous client鑜e! If you are a fan of the famous foodies, watch your favorite Food Network stars make the recipes you forgot to TiVo anytime you want at www.FoodNetwork.com. You can search videos by popular chefs or by recipe categories and make yummy noises right along with Rachel or Giada.

One of my favorite sites, and the one I probably use the most can be found at http://AllRecipes.com. I like allrecipes.com because it really does seem to have every recipe imaginable. Not only does the site include recipes, it also has instructional videos on those tricky techniques real chefs seem to perform with such ease; like pitting an avocado or cutting and serving cake without all the layers falling apart. The range of recipes and levels of expertise are also extensive, so no matter what you're cooking up, allrecipes.com can probably help you out.

These sites are easy to navigate and can provide a lot of help for those who like to eat and want to try making fabulous food for themselves.

A Cook's Guide to Quick Meals and Desserts

With cooking, creativity can be just as important as the ingredients. With our busy lives, we can all get in a rut sometimes when it comes to cooking. We want simple and quick meals that we've cooked hundreds of times - no surprises! We want our children to try new, healthier foods but aren't willing to be creative and try out some new recipes.

If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.

Buy an Easy Cooking Cookbook

This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.

Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.

Spice It Up

After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.

Create Menus in Advance

Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.

Prepare Mixes and Simple Foods in Advance

If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.

Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.

Mix Old with the New Just to be Safe

When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!

With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.

A Brief History of Chocolate

Chocolate has been a favorite of man for thousands of years. Ancient people brewing the seeds of the cacao tree into a yummy beverage was the beginning of the wide assortment of chocolates that we enjoy today.

Once chocolate was discovered by European conquests, it became a treat only the wealthiest could afford. Not only was chocolate expensive, but it was bitter. Sugar and spices used to sweeten it were expensive too and out of the common man's reach. It was in the 1800's that the industrial age and mass production made chocolate candy affordable for everyone.

Chocolate candy became a big hit in stores in the form of the candy bar. It took its place proudly on the general store shelf next to the gum drop, hard candy and candy cane bins of the day. From that meager beginning, the varieties available today are mind boggling. Chocolate candy is available in many different flavors, shapes and with limitless ingredients. Some ingredients such as nuts and fruits are complimentary to the flavor and texture of the chocolate and left whole or diced inside the candy bar. Spices and other flavorings are also added to enhance the chocolate or add interesting flavor notes. Some people can taste a story in their chocolate candy. The flavor medley tells them through their tongue what region of the world each ingredient came from. Travel by chocolate!

Chocolate can also be enjoyed either inside a candy coating or as a coating itself over other yummy treats such as ice cream.

Today many people buy candy online. With the invention of the World Wide Web, you can snack on exotic chocolate candy delicacies made anywhere in the world. Innovations in chocolate recipes and shipping ensure you receive your chocolate candy in perfect condition.

There is also a wide variety of chocolate molds and candy making accessories for you to try your hand at making your own chocolate candy. It's a fun way to get children involved in the kitchen and also a great way to make personalized gifts. The possibilities are endless in the flavors and ingredients to test. A lot of very successful candy companies started this way, as a hobby in a home kitchen.

Who knows, perhaps one day when that chocolate connoisseur boots up his pc and logs on to buy candy online, the website with the interesting flavors to sample that he chooses to order from may be your own!

A Beginners Guide To Oolong Tea

Over the last few years green tea has become very popular and is available in most stores and cafe. It is also used in all kinds of products such as shampoo, face cream, candles and many other daily items. Oolong tea is produced from the same plant, which is called Camellia Sinensis. The difference is that Oolong is a semi-fermented brew whereas green tea is unfermented.

The fermentation process is carried out by a skilled worker who can ferment the tea to many different levels to create different varieties. The leaves are stimulated until the oxidization process reaches the desired level and then cooked to finish the process.

The leaves are further processed after the fermentation to enhance the smell, texture and the flavor. This is done by rolling and rubbing the tea. It it possible to achieve many different levels of tea, and when the processing is over a knowledgeable master of Oolong will check the leaves and give them a grade.

The history of Oolong tells us that it was first produced in Fujian province in China. Some of the finest tea still comes from this area although it is now also produced in many other places including Taiwan, Vietnam and Thailand.

One of the reasons that green tea has become so popular is that there are believed to many health benefits which can be obtained by regular drinking. These benefits are also reported to exist in Oolong and are retained even after the tea is processed. Some of the common benefits claimed are the stimulation of the metabolism and the ability to enhance the digestion.

If you are interested in trying some Oolong then it is recommended to find a quality supplier. There are many sellers on the Internet who can supply good tea and many who can supply not so good tea. The stuff in the local Chinese store tends to be of very low quality and not worth buying. Look for a specialist tea merchant and try a few different ones to find the best quality.

Some of the more popular varieties include Gao Shan, Tie Guan Yin, Vietnamese Golden Buds and Formosa Oolong which comes from Taiwan. Don't be afraid to get stuck in and try a few varieties. I can tell you that a good Oolong is really a great tea so if you are not impressed with what you buy then shop around for another merchant because the good stuff is out there.

16 Quick Tips for Eating at Restaurants or Work

Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home.

If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.

Your portions should be spaced out over the course of the day. Water should be a part of every meal.

After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.

When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.

This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.

In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else over indulgence as an excuse for your own.

Establish control over your appetite. Most of us feel guilty if we don't finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest trapped to go.
Always eat something for breakfast and never skip it.When you skip breakfast, you will over-consume for it, later in the day.

Eat slowly and thoroughly chew your food.

Make sure your last meal, or last snack of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.

In the later part of your day, skip desserts, sugary cereals, bread, and second portions.

If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.

If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.

11 Tips to Making the Best Pork Ribs

Barbequing can be a risky business. You invite your friends and family over for some home-cooked goodness -- but how do you know your barbecue is going to turn out good? What if it抯 not as good as the last time you made it?

Even for seasoned Barbecue vets, getting your meat consistently good is something that can be more than a little tricky. Well I'm here to tell you that it's totally doable, and here are eleven tips that will help:

   1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

   2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!

   3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.

   4. Always marinate your ribs in the refrigerator, not at room temperature.

   5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

   6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.

   7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.

  8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?

  9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

  10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.
 
  11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

Now the only thing left to do is to go out and implement these tips. Happy barbecuing!!

9 Things You Need To Know About barbecues

Its almost like a tradition but in the spring time of every year people in America blow the dust of there barbecue sets and start to bulk buy all their meats. But how much do we really know about barbecuing?
1) Barbecues originated in pig-picking, before the civil war it was common to throw parties and elaborate meals outside, they would roast an entire pig on an open flame.

2) Smoking?has been used for over 6 millenia to safely cook and store food. The meat was treated to bellows of smoke and low heat this was done to prevent any bacteria cultivating.

3) Barbecuing is not that common, well not barbecuing as we no it barbecuing is a length cooking experience that cooks at a temperatures similar to boiling water in order to tenderize the meat while preserving the juices. Today the method most commonly used is in fact broiling, cooking at in much less time and a far higher temperature, about 300 degrees higher.

4) According to surveys done by the Barbecue Industry Association, half of all marshmallows consumed in the U.S. have been flame roasted.

5) One of the insanely easy ways to check your gas tank level, use bathroom scales.

6) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.

7) To add a Smokey flavor to food cooked on a gas grill cooked or food that you cook inside the house, use liquid Smoke.?Liquid Smoke is a condensation of actual smoke, this product is simply added to any barbecue.

8) Brisket, this incredibly dense cut of meat taken from a cow chest, cooks in 1 to 2 hours per pound on a barbecue. This works out at an average of 12 hours cooking time on the grill for a basic 8 pound piece!

9) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

6 Tips For A Healthy Dinner Out

Ever wonder how you can possibly lose weight when the average dinner out contains over 1,000 calories? Well, don't fret! Keeping yourself in shape when dining out is simply a matter of ordering the right menu.

Below are 6 tips for having a healthy dinner out (while still enjoying your meal like normal!):

- Watch Your Drinks ?By not ordering an alcoholic beverage, you've saved yourself a considerable number of calories. Try sipping iced tea sweetened with a noncaloric sweetener, a diet soft drink, or water with lemon. You'll be glad you did when you consider the calorie savings.

- Have A Salad ?One of the best menus to have is salad. Not only will it fill you up so you'll consume fewer calories overall, but it will also give you a hefty dose of antioxidants which are heart healthy. Be sure to ask your waitress to hold the croutons and cheese which will further reduce your caloric load. Also, choose your dressing wisely. Avoid cream based dressings and go for the vinegar based ones. You also have the option of using vinegar and olive oil which is heart healthy.

- Don't Order An Appetizer Unless Necessary ?Do you know that some appetizers have more calories and fat than the main course? Plus, many appetizers are fried and served with heavy sauces which will add to your intake of saturated fat as well as trans fats and calories. It's not a healthy way to start your meal.

 - Choose The Right Kind Of Foods - Go for broiled and grilled rather than fried. Not only will you save calories and fat grams, you'll also avoid trans fats which are so prevalent in fried foods. Instead, consider asking for a doubles order of vegetables with your entree. Very few Americans are getting the 7-9 servings of fruits and vegetables recommended for optimal health. Plus, by avoiding the starch, you'll be reducing your caloric and carbohydrate load. Also, stick to tomato based sauces rather than cream based and you'll enjoy a considerable calorie savings. Lastly, ask for the sauce to be served in a separate dish on the side so you can control the amount you eat.

- Don't Overeat - Today, many restaurants are serving larger quantities of food than in the past. If this is the case, put aside a portion of your entree at the beginning of the meal to take home with you. If you remove it from your plate before you start eating, you'll be less tempted to overeat.

- Say No To Sugary, Fatty Desserts - Instead, go for a low fat or low carbohydrate dessert selection such as a low carb cheesecake. These are wise choices for the health conscious eater and still allow you to end the meal on a sweet note. If a healthy dessert option isn't available, try a cup of coffee with skim milk to help satiate your desire for something sweet.

The next time you go out for dinner, keep the above tips in mind. You will be surprised how many calories you are able to slash out of your meal just by ordering the right menus! Happy healthy eating!

5 Ways to Save Money On Organic Food

Grow your own

The cheapest method has got to be to grow your own. The great thing is that it doesn't require you to have much garden space, or even a garden at all!

We grow tomatoes, and strawberries in containers and the extra benefit is that you get total control over the growing conditions.

The best combination is to have organic soil together with organically produced seeds or plants, that way you ensure you get the full flavour and benefit.

Containers can be placed anywhere that receives a reasonable amount of daylight, which means that you can use them on balconies or other hard surfaces.

Look for your local suppliers

One of the most satisfying things to do is to buy organic food locally. That way you get the freshest ingredients for your kitchen and also get to support local businesses. With no transportation costs for the supplier too you should get very competitive prices.

Don't forget that these same businesses will be employing local staff so you are also helping the local economy, everybody wins in this scenario.

Local markets

We visit a big monthly market held on a disused airstrip. Organic food is just one of the variety of items sold there but the prices are very, very good indeed. Of course they are all local suppliers and with several of them in one place we benefit from healthy competition and get to sample a lot of fruit!

Local box schemes

If you are unable to get out of your house or are too busy working to select your groceries by hand then why not subscribe to an organic box scheme?

You will receive, delivered to your door, a weekly selection of fruit and vegetables in season.

Farm shops

Finally, investigate whether any farms near you are operating an organic farm shop. Our local one is operated on an open farm so that you can go and see where the animals are being kept and take a look at the crops being grown.

They actually have a well-designed walking route around the farm which makes a nice day out for the kids too.

If you investigate the options above you should be able to make considerable savings whilst you and your family sample the delights and advantages of organic food

5 Ways To Better enjoy a Barbecue

Since Americans in the South began publicly roasting pigs at parties and get togethers, Barbecues have been a common item in the lives of North Americans.
For most of the population using a grill is a essential part of cooking and for the hard core barbecuers once the summer comes in it's barbecues all the way.

Every barbecue is always a good fun family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

1) Who said you have to only barbecue meat? There is quite a lot that can be done with bread or fruit and veg over a naked grill. One way to make barbecues and grilling more fun to the whole family is to use pastry cutters for what ever it is you are grilling. It is up to you or your kids what design and type of food you use.

2) Try some of those foil packed recipes which cook in less than 20 minutes which are very handy and clean and kids will also love the surprise element. Combos can be great fun as you can mix it up any way you want and it makes a great game for the kids mixing different items of bread, fruit and veg.

3) They say variety is the spice of life so if you only ever cook the same old sausages and steaks why not try something different like a nice bit of cod or a juicy bit of venison. Similarly, try to mix it up with condiments and seasoning.

4) Barbecues should not be rushed, they are supposed to be fun, many of the die hard barbecue fans out there will state that broiling is an insult to the barbecuing criteria. Barbecues should represent a process of slow cooking on low to high heat and while you wait for the food to grill its a great opportunity to have a good laugh with who ever is in your party be it friends and family.

5) When we were all small children are moms told us never to play are food, well there is an except to every rule isn't there? Barbecue games are a great way to have really good fun while cooking. In the game Glutton, every player gets either mashed potatoes, turnip or mac cheese, then they must pick at random a utensil from the kitchen and eat and the first person to eat all of their dish wins

5 Tips To Drinking Beer Responsibly

Being the most popular alcoholic beverage in existence, beer is everywhere. In certain situations, it is readily available and may present a problem for anyone who is not familiar with its side effects or being responsible in this situation.

Drink minimal quantities. If you find yourself drinking more than would be used in a social situation, alcoholism may be a lurking illness. The best way to avoid addiction is to drink minimal quantities and know when to stop.

Drink beer at home. The best way to drink beer responsibly is to simply drink it at home. This will eliminate the danger associated with driving or getting into a confrontation with others.

Do not drive. If you have consumed beer, it is best not to drive. Not only may it be illegal, but also dangerous. If you need to go somewhere, walk or have someone to take you.

If you are away from home and have been drinking, give your keys to a friend, designated driver or call someone to pick you up. If you need a ride home, you can call a friend, family member of even a taxi. Anytime that you are under the influence of alcohol, it is pertinent that you not attempt to operate an automobile. This could not only endanger your life, but those of others as well.

Never leave your drink unattended in a public place. This is especially true of restaurants, bars and/or anywhere that alcohol is served. Leaving your drink unattended may leave you susceptible to someone placing a substance in your drink. If you get up to dance or go to the restroom, order a new glass of beer when you return. If you are just mingling, take your drink with you.

In the United States, an individual must be 21 years of age to purchase and/or legally consume beer. When purchasing alcohol, photo identification is required. This can be in the form of a driver抯 license or other similar form of identification, which features a photo and birth date of the customer. A number of retail grocers, in the United States, prohibit the sale of beer before 12 p.m. in the afternoon.

If you, or someone that you know, is believed to have a drinking problem, consult a local treatment center for diagnosis and therapy to help overcome the illness. Alcoholism is a disease that often requires professional medical care, which is why proper treatment is critical to its cure.

5 Reasons to Hire an Atlanta Personal Chef

If you live in the Atlanta area, why not consider hiring a personal chef? If you think hiring Georgia chefs is too hoity-toity, you may be surprised to discover that more people than ever before are opting to hire a chef for at least some of their meals. Here are five reasons why:

1. Atlanta personal chefs can save you money.

Yes, it seems counterintuitive, but you can actually save money when you hire a chef in Georgia. Think about how much money you spend each week picking up take-out, going out to dinner, and buying groceries at the store. Chances are, you and your spouse spend more than the cost of having a personal chef prepare five days worth of customized meals in your own home.

2. A personal chef can save you time.

Most people think that in-home chefs come to your home every day. In truth, they usually come one day each week and prepare five days' worth of meals at once. They then package and store the other dinners so that all you have to do is reheat and serve. Imagine the time you can save - time that isn't spent running to the store or piling the family in the car to go grab a bite.

3. A chef for hire can reunite the family.

Well, the chef herself doesn't reunite the family, but gathering together for a family meal goes far in helping family members stay connected. With careers, errands, extracurricular activities, and time spent with friends, it's all too easy to spend for family members to scatter to the four winds. With a personal chef, you can spend what little time you have together enjoying good food and catching up with one another.

4. A personal chef brings nutrition to the table.

All too often, nutrition takes a backseat to convenience. Personal chefs provide convenience without sacrificing nutrition. By using the best and freshest ingredients, you can work with a personal chef to come up with menu ideas that are both delicious and nutritious.

5. A party chef takes the stress out of entertaining.

Whether you're having a dinner party for six or a brunch for sixteen, private event chefs in Atlanta can be a godsend. They can whip up exquisite meals that your guests will find memorable, and you can concentrate on ensuring that everyone has a good time. Private party chefs have the experience needed to create dishes that complement one another, as well as the ability to execute those dishes to perfection. If you need other help for the party, such as servers or bartenders, a personal chef should be able to provide you with reliable referrals.

Once you look into the costs and benefits of hiring a personal chef, you'll quickly see that she will not only make your life easier, but will also make your life better.

5 Reasons To Grow Your Own Fruit And Vegetables

Having your own vegetable patch or fruit garden was once commonplace, but fell out of favour as the food industry become more commercial and supermarkets began to take over. In recent years however, more and more people have started explore growing their own produce again. Here we give 5 reasons why you might consider starting your own kitchen garden.

- Freshness

Fruit and vegetables taste better and are healthier if eaten as soon as possible after picking. Most fruit you buy from supermarkets and the like is picked well before it is properly ripe, to extend shelf life, and this usually has an impact on flavour. Growing your own lets you taste the freshest possible produce as it's meant to taste.

- Quality

Commercially grown crops are often selected for their high yields, uniform appearance and long shelf lives rather than for quality and taste. When you grow your own, you can concentrate on the quality rather than the economics.

- Price

Much supermarket fresh produce is hugely overpriced, despite their advertising claims. Growing your own from seed is about as inexpensive as you can get, and even growing from small plants you buy is likely to provide you better food at a lower cost. With many plants, you can use the seed from one growing season to provide plants for the next - a self sustaining cycle that will cost you only time and effort to keep going.

- Provenance

More and more people have concerns about how our food is produced, with chemical pesticides and GM food a particular worry. With your own vegetable patch, you know exactly where your food is from and how it was grown.

- Variety

There are literally thousands of different varieties of fruit and vegetables, but supermarkets tend to concentrate on only the most profitable and easy to sell. This means that our choice is often limited to a few select varieties of apple, for example, rather than the hundreds of traditional kinds that exist. Growing your own lets you pick the varieties you like the most, and experiment to find new ones you'll rarely see on sale.

There is of course a downside to all this - it takes time and effort. In these increasingly busy times, we might not think we have the time to spare, but starting small with a few herb plants on your windowsill, or even the odd tomato plant, will give you a taste of growing your own and might even be enough to hook you into it for life!