Tips Cooking Crab

Plain and simple cooking of Crab

This is plain and simple but will give you more than thirty minutes great eating value. You need a reasonable sized Crab, around 1 kg plus, preferably male, since they have larger pincers and more white meat. Have a large pot of boiling salted water to hand, and plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a 1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and allow to cool slightly so that you can prepare the Crab for serving.

Insert your fingers or a sharp blade to a point in between the eyes and open up the bottom shell. Remove the lungs, they look like white pieces of the vegetable Okra. They are just not digestible by our own bodies and will pass harmlessly through our system. Then remove the small stomach pouch.

Your meal is ready, with the brown internal soft Crab meat and the white meat in the shells. Be warned though that the pincer shells are going to need some cracking, so have a small mallet and board at hand.

Serving Crab with

Brief Introduction to Gluten Free Catering

Finding a restaurant that offers gluten-free catering services is a rewarding experience. There is after all nothing like entering a restaurant where you can choose from dishes that do not contain gluten. The only trouble is that there are not all that many restaurants out there that offer such services. Even so, creating the right menu is not difficult. At the very least, this menu should include bread that does not contain gluten as that makes it easy for the restaurant to offer sandwiches. Of course, the cost of the sandwich would be higher than for a regular one.

There are a number of restaurants that offer these services on a small-scale for corporate events as well as for social events. There are three options available to those who are looking for celiac-friendly catering services. The first is that of having the food prepared at your venue. The second is to prepare the food at a separate commercial kitchen and then deliver the food to your door. The third option available is that of having the food prepared at your home in your kitchen.’

There are a number of pitfalls that have to be avoided by

Tips Cooking Mussels

The plain and simple way

Plain and simple and virtual national dish of Belgium with Fries and Mayonnaise.

For a moderate portion select 500 g of Mussels, make certain that they are alive, scrape the shells to remove barnacles and remove the ‘beard’ sticking out of the opening. In a heavy bottomed pan warm 5 ml of olive oil, and soften a rounded tablespoon of chopped onion and a clove of chopped garlic. On high heat add 25 ml of dry white wine and the Mussels. Cover the pan and steam until opened. Sprinkle with freshly chopped parsley and serve, with the home-made chips and mayonnaise of course.

Something special for your Mussels

Try one of many variations of steaming Mussels with ingredients from around the world. I believe fusion cooking is the term used.

Try European with onion, garlic, tomato, spiced pork sausage and red wine. Or try Oriental with ginger, lemon grass, rice wine, chilli and Thai fish sauce. The range of choices for cooking Mussels is enormous.

Perhaps a little nibble of Mussels

As a seafood lover I am keen on trying it at all opportunities. I enjoy

Mystery of Truffles

While we know that salt and pepper have a compelling feature that gives dining a more memorable experience, it is said that truffles go one step further and unleash emotions upon taking that first bite.

So why aren’t we all stuffing ourselves on Thanksgiving with a big platter of truffles? Truffles are rare. The best black truffles are only found in France’s Perigord region. Many chefs consider their texture and aroma exquisite to any other truffles. White truffles are even harder to find. Located in the Alba region of Italy, they have a sharper, peppery flavor. Truffles are only found during the months of October through February and are best when prepared fresh. Auctions can be found where thousands of dollars exchange hands for one meager truffle that is of the right consistency and size. Fresh truffles typically retail for $300-500 per ounce. Powders and oils are also offered for those that just want a taste of the succulent treat.

Truffles are a type of underground fruit resembling a mushroom that develops from the roots of trees. Black truffles (Tuber magnatum) are found next to oak trees and yes, the old stories of dogs and hogs

What Makes People Eat Raw Food

One of the primary ways we experience the world around us is through what we eat, drink and think. So why then would people be foolish enough to put food into their bodies that isn’t cooked? After some extensive research, it turns out these people might not be as foolish as originally thought.

The assumption behind cooking food is that the original form of Nature, as it exists, must be altered in some way in order for it to exist in an artificial form inside us. Or simply put, when feeding something natural (our body), it is necessary to give it something unnatural.

The problem is that when food is cooked it becomes less than it was before, never more. According to International Best-Selling author and Raw Food expert, David Wolfe, cooking alters organic molecules. When those molecules are ingested, they become part of our tissues. Thus eating cooked food alters our tissue at a fundamental level.

Cooked food is dense. It leaves a toxic ash residue in the body after it has been processed. Over many years, the debris from this toxic residue accumulates and is deposited throughout our tissue. Eventually the toxins reach

Buffalo Wings

One of the most common identifying features relating to the different types of Buffalo wings relates to the sauce and spicy flavor. In most of the eating establishments across the country, one of the most desirable types is the spicy chicken wings. And, since these tasty wings continued to grow in popularity there is often a constant supply of fresh ideas to creating the more unique and spicy wings available. Whether it is a mild, medium, or hot sauce, you will certainly appreciate the many quality flavors that are offered with these deep-fried wings.

A quality aspect of the Buffalo wings is that it is very easy to modify them to offer a more distinct or varied flavor. Even though the more traditional cayenne pepper sauce is likely to be the most well-liked choice in the restaurants, there is certain to be many other choices able to offer some very delicious sauces and seasoning. Some of the highly desirable variations of the Buffalo wings include the barbecued, Asian sweetened and Cajun-flavored wings.

A further type of buffalo wing that is often available is those that are boneless, and relates to the chicken fillet that has been

Types Of Casseroles

  • Meat: One of the most common of the meat-based casseroles is likely to relate to shepherd’s pie, which is multiple layers of beef and topped with a fluffy and light mashed potato. A combination of a tomato based sauce, pasta, and ground beef is another popular choice to appear on the dining table. An enchilada casserole is a tortilla with ground beef and coated with a very hot tomato-based sauce. A topping of cheese is also likely to be included. Beside the beef casseroles, they are also likely to be made with pork and lamb. A combined sauerkraut, potatoes, and pork cubes is a casserole inspired from Germany.
  • Chicken: A wide range of chicken based casseroles are widely available, from chicken and wild rice, pot pie, and chicken and dumplings. A Creole inspired dish includes a combination of a rich tomato sauce, spicy sausages, and large chunks of chicken.
  • Fish: A cheap, easy, and quick fish casserole is seen with the tuna fish dish which has been extremely popular for a great number of years going back to the 1950’s. A tuna fish casserole is a combination of cream of mushroom soup, macaroni, and tuna fish.


The word “raw” is often associated with food that is uncooked and therefore less appealing, or dangerous to consume. Peoples perceptions have since changed over the years, and more and more Americans have begun to adopt sushi, raw vegetable, and raw fruit as a healthy alternative to heavier, overcooked, and oily cuisines. This is partly due to the influx of Japanese sushi chefs in North America back in the 1980s and the proliferation of food television programs such as the Food Network. Consumers are now better able to understand how to enjoy eating raw food.

Sushi was first introduced to the United States in 1950, but didn’t really begin to take off until years later. Only a small cadre of patrons enjoyed eating this expensive treat. Still back then perceptions of eating raw fish were almost nonexistent, unless you consider sardines to be raw fish on the same par as sushi. Sardines were not a popular staple on American dinner tables back then and now, so people didn’t talk about the wonders of fine dining over a tin can of sardines. That’s not to say Japanese do not enjoy sardines, just not the canned variety unless its

Sketch of the Flamboyant Food Lover

Whether you give him caramelized pork offal or Eri Polu (the pupa of Eri silk worm), beef intestine sausages or a braised beef tongue, a raw quail egg yolk or picked raw scallops, some yak meat curry or sea urchins with fresh wasabi, one will seldom find him saying a ‘no’ or frowning at it. Ask him and he’d say, ‘I am not a glutton, I am an explorer of food’ quoting Emma Bombeck or something like ‘only a fool argues with a skunk, a mule or a cook (a cowboy saying). While many of us would puke our entire stomach out at the very thought of it or refrain from even touching it, he relishes every bit of it. He is open to experimentation and willing to try out different delicacies without any hint of inhibition.

On one occasion you will find him experimenting with roadside eateries or stalls across the street and on the other ordering food online or storming up some fancy dish in his kitchen. He would not mind driving for hours at a stretch or even crossing borders in search of a dish that would satiate his hunger and be the method

Flat As a Pancake

Thomas Jefferson, on one of his frequent travels to Paris, brought back a similar recipe called crepes, which was a thinner form of our griddle cakes, without leavening, made with wheat flour and served with fruit or a sweet syrup. They were gobbled up at state dinners, and once again that industrious President introduced a new and delicious French dish to the colonists. (To this day, crepes are a popular street food in France.)

Consider that they were easy to make, eaten by hand, and the pioneers could cook them on a hot stone around the campfire after a long hard day of traveling. Native Americans probably taught the early colonists how to grind corn, mix it into a paste, add liquid, some fat and in just a few minutes, they had hoe cakes, hot and filling. Covered with fresh honey, they were a delicacy. With no need for a bread oven, they could be prepared quickly, and if the cook had a cast iron skillet, it could be coated in bacon fat and the batter fried. Those who were lucky enough to have butter slathered it on and just dug in, napkins be damned. (A shirt