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Many people are blissfully unaware of all the elements that go into making the perfect-tasting coffee for them. The amount of coffee that is put in and the pressure with which it is compacted into the portafilter, the temperature match for the type of coffee, the exact time and steam pressure that the milk is frothed with … this is only a small portion of the list! So it’s understandable that coffee aficionados want to make sure that their reusable coffee cup or eco coffee cup doesn’t sabotage the taste of the precious roast within. Today we explore how your eco cup or ordinary cup interacts with your coffee.

Non-Porous vs Porous Materials
The most important aspect of your eco coffee cup material is its porousness. Porous materials will both change the taste of the coffee, and be changed by the coffee in turn. They are not a good long-term solution for reusable coffee cups! Non-porous materials for eco coffee cups include:

• Ceramic – the ideal choice, but also very fragile
• Polypropylene – there are barista-standard polypropylene eco cups available

Particular Materials
However, not all non-porous materials are suitable for coffee making, or as the base for eco cups. For example, aluminium cups invariably have a metallic taste. Even aluminium frothing jugs can often be tasted in the final coffee.

Cup Shape
Did you know that the width, depth, style and interior angles of a coffee cup can also impact on the consistency of crema?! The interaction of turbulence and surface tension in the cup can create more or less crema on top.

Enough is Enough!
However, much like the difference between gold-plated stereo cables and two-dollar copper wires, the difference between certain coffee cup materials and shapes is only apparent to the top 0.1% of coffee experts. So … make sure you’re using one of the recommended eco cup materials and a relatively standard shape, and given a good barista your morning mug has every chance to be bellissima!

Ever wonder why so many people to shave his beard, instead of every day? One reason for this is because of the inconvenience of shaving and drying after shaving many men are reluctant to just put the whole process are true. The good news is that there are many new products on the market that offer more comfort selesei even when shaving.

There are new products in the form of gels, creams and lotions that promise comfort and relief from shaving while working to moisturize so your skin does not dry out as a result of the process.

One thing to keep in mind, what if a new aftershave or maybe better for your partner is the scent. Not all are equal, aftershave created, and some can review all the best properties when the aroma from where you can smell it in the form of lotions can do much more than alcohol based aftershave last.

Sugar-Daddy toast is fun and yummy!

This is not about the caramel candy known as a Sugar Daddy, although that is tasty alright. This is about making a simple treat with few ingredients.

Things You’ll Need:

Bread slices.
Butter or Margarine.
Sugar.
Oven broiler.

Background:
Growing up in a large family had some advantages. One of them was that I learned how to toast a dozen or more slices of bread at once; by using the oven broiler. Of course, I’d have to turn each piece over to get both sides toasted, but it was still quicker than any two, or even four-slice toaster.

We would often toast nearly a whole loaf of bread for a family breakfast, and sometimes we experimented by adding a few extra ingredients to spice up otherwise boring toast.

The Sugar-Daddy Invention:
I think it might have been one of my older brothers who first came up with the idea of creating a “Sugar-Daddy” toast under the oven broiler.

He made his Sugar-Daddy by spreading butter on plain, untoasted bread — usually real butter in those days — then he’d sprinkle sugar onto the buttered bread; then he’d put it into the oven under the broiler, and he’d watch it as the sugar and butter began to become like caramel under the heat.

Of course, the Sugar-Daddy would have to be removed before anything burned to a crisp!

The yummy outcome:
When the Sugar-Daddy came out of the broiler, we’d have to wait a few minutes for it to cool, before trying it out. Once cooled, we’d bite into it with fervor; always enjoying that sweet, buttery flavor that had soaked into the bread.

More innovations:
As time went on, we learned a few more tricks to enhance the original Sugar-Daddy. One tasty extra we discovered was peanut butter.  Then, peanut butter and jelly!

Sides:
Of course, nothing goes better with Sugar-Daddies than a cold glass of milk. But, I’m sure your favorite drink will make your Sugar-Daddy a special treat as well!

Tips & Warnings
Don’t be afraid to experiment with different ingredients.
Do not attempt in small toaster ovens.
Do not place oven rack too close to broiler when heating your Sugar-Daddies.
Always watch closely while creating these under oven broiler; remove if butter becomes too hot, as fire could result.
This creation might not be considered “healthy diet” fare; real butter and pure sugar probably should be used sparingly.

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There are so many websites and cookbooks focused on offering low calorie recipes, there is anything but a shortage of meals to try. However, just because low calorie recipes are healthy, does not mean they are tasty! Many of those recipes featured in various places taste like cardboard! Worse yet, they call for a bunch of ingredients that you and your grocer have never heard of! Where can you find tasty, low calorie recipes with all the ingredients you can pronounce?

The palatability of any meal is most often based on what you are accustomed to eating. If your primary food staple has been fried chicken and bon bons for the last few decades, you will likely have a hard time altering your eating habits or accepting low calorie recipes. Unless you can find recipes that call for bon bons, which is unlikely, you will have to make some sacrifices. If this is the case, you would be better off, instead of jumping headfirst into diet world, by gradually altering your diet by adding low calorie recipes and slowly removing the fatty foods. If you jump in to it too quickly, you are more likely to give up and go back to old habits. Another consideration, if you are making a drastic change, is to try to make the foods you already like in a different, healthier manner. You can broil meat instead of frying it, use fat free salad dressing, and other low calorie alternatives.

Once you ease into healthy eating, then it is time to really start making low calorie recipes. As stated earlier, there really are a lot of recipes available online and in cookbooks – you just have to find some you like. You should start on the Internet and look for recipes with ingredients that sound good. Most likely, if the ingredients are good, the finished product will be good. When you are first starting out, you may not want to go out and buy a stack of cookbooks. You should get an idea of what you like before spending money on something that may very well end up collecting dust. Besides, individual recipes seem less obtrusive than bulky cookbooks that tend to always seem to big too read. No one wants to spend three hours looking through a book to decide what they want to eat. You can scan online and find something a lot faster.
source: http://healthymetoday.blogspot.com/

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One way to eat healthily is to cut down on unhealthy or “bad” fat in your diet and thus in your cooking. It is important to differentiate between the 2  basic types of fat; “good”, (unsaturated fats), which, are part of a healthy diet and “bad”, (saturated fats), which are thought to cause high cholesterol.

Reducing fat for a healthy diet means cutting down on “bad” fat.

Here are some quick, easy and tasty ways to reduce bad fat.

Fried Food

Frying is not good for your health and there are many alternatives which are actually

easier and just as tasty. Don’t knock it until you have tried it!

Grilling meats is easier and cleaner. No more spitting fat all over the cooker. If you put the grill pan low in the oven there will hardly be a spit escape, and the heat of the grill element will burn it off in an instant if it does. If you set the meat on a wire rack, any excess fat from the meat will drop into the pan below and not be re-absorbed back into the meat. The meat is cooked evenly and is really tasty and yes, healthier too.

There are many “lean machines” available to buy at reasonable prices and this gives your meat a bar-b-que taste without the fuss of looking after the fire and worrying about rain.

You just switch it on, put your piece of meat inside, close the lid and it cooks, while removing the fat.

There are many microwave dishes for cooking in a variety of ways, including browning, and bacon cooked this way is actually more full of flavour, and just as crisp.

All these alternatives cut down on adding oil for frying and remove any excess fat from the meat. Cleaning up afterwards is much less painful too, and as taste is not compromised, there are lots of advantages with no disadvantages.

If you feel you can not live without fried food, use a non stick pan as this cuts down on the amount of oil needed for cooking. Try low fat oil sprays and olive oil as the more healthy ways of frying.

Dairy

Gone are the days when an alternative to “real dairy” tasted like the dogs dinner. So many valid alternatives are available, real dairy could be considered a luxury.

There is no doubt, some of the alternatives are not good, but plenty are. Simply try a few until you find what suits you and your family and they won’t know the difference.

Many people find soya milk very different to ordinary milk, but hardly anyone can tell the difference between soya cream and real cream. As for soya ice-cream – well it is just so rich and good it is much better than ordinary ice-cream. It also appears to bring out the other flavours much more, be they strawberry or chocolate or something else entirely. You can even make your own easily.

Why bother using half fat milk, where you are losing some fat but keeping some. Go for no fat and again you will find many on the market that you can’t tell apart in tea, coffee and for cooking. There are some hat are just as good on cereals too, but even if you only use no fat milk for drinks, you have cut your fat intake by over half, so the odd indulgence won’t matter so much.

The same applies to cheese. Go for low fat for cooking and wherever you can, then enjoy an occasional pieces of Brie on a cracker without worry.

Many spreads not only hold no bad fat, but actually reduce your cholesterol, rather than add to it. In a sandwich or for cooking and baking the difference is negliable if not indistinguishable – even on hot toast, spreads melt and taste great.

If you cut out as much fat as you can then some will be much less harmful and do remember that if you eat cookies, chocolate or bought cakes there is nearly certain to be dairy products in these.

Meat

It is not the meat that does the worst damage, it is the fat it contains. Low fat meat is obviously better, like chicken or pork, but if you want beef, buy cuts that only has fat at the edges so this can be removed before cooking. This eliminated the risk of it melting during cooking and then being reabsorbed into the meat during the rest of the cooking process and for the same reasons, remove the skin from any meat that has it, like chicken.

Anything that involves minced meat, hamburgers, sausages, lasagna etc. can also be improved.  Sausages and hamburgers cooked in the oven or in a lean machine will lose a lot of their fat content during cooking, but there are also vegetarian sausages that taste wonderful, so much so that in a blind test 9 out of 10 people mistook them for real sausages.

If you do not enjoy soya meat, try Mycoprotein meat. This looks like mince meat, acts like mince meat and tastes like mince meat, but is a fungus. This is great for making lasagna, hamburgers, chilli con carne and many other dishes. It is had a very low fat content, few calories, no cholesterol count and no trans fat, while being high in fiber and essential amino acids. The perfect meat in every way.

The important thing is not to judge these alternatives before you have tried them, and also to try more than one type. They are not all the same and not all taste nice, so just be patient and give them a fair chance. Just as you tried a few packets of bacon before finding the one you likd best, try a few alternatives to minced meat to see if one will suit you.

Chips , French fries or crisps

Chips, French fries and crisps are something we always associate with deep frying, but this does not mean they have to be totally eradicated from your diet. Simply substitute oven chips for fried ones, not only are these healthier and easier to make, (just put them in the over for 20 minutes and forget about them), but they cleaner too – no hot fat smells hovering over every room in the house to say nothing of your clothes and hair.

Oven chips are not the same as deep fried ones, but if you stick o the healthy version most of the time you can indulge in fried ones as a treat from time to time without worry.

Crisps are bad for you in other ways, apart from the fat for cooking, as the starch from the potatoes can badly damage your teeth, so swaping them for corn snacks cooked in the oven will benefit you in many ways. These can be just as tasty, or even more so.

If you feel you can not live without srisps, go for the low fat ones which are increasing in number and flavour every day.

Baked potatoes are another tasty, healthy option for replacing chips.

Remember the bigger they are the less oil they absorb.

Plants

Most people only think of the above mentioned food stuffs when thinking about fats, but there are some plants to add to this list, and you probably eat one or more of them without realising it.

These plants can contain large amounts of saturated fat. Among the ones with the highest levels of bad fats are; coconut oil and coconut milk, palm oil and palm kernel oil, and cocoa butter.

A few examples of these plant products in normal food stuffs are; most chocolate containe cocoa butter, both coconut and palm oils are used in coffee creamers and non-dairy toppings and in many biscuits and cakes.

These substances can be found in many products available to buy in supermarkets and shops and a reasonable number of pre-pared foods conatin one or more of them.

Cooking oil

The type of oil you choose to cook with will have a bearing on how healthy the finished meal is. Obviously any oil will contain fat, but is a question of how much and what type. Olive oil, (extra-virgin is the best in every way, including taste), and sunflower oil are better than vegetable or corn and also than the increasilgly popular sesame and peanut oils.

A few hints

Vegetarian meals are beneficial to good health and even if you enjoy meat and dairy,

 the odd totally vegetarian meal will be a welcome change. (Pasta with a tomato or pesto sauce is a good example of a vegatarian meal.)

Herbs and spices generally are beneficial and add a lot of  flavour which by eliminating certain fats  you may feel are lacking.

While it is better to avoid processed, prepared food, if you are buying any – read the

label. Many manufacturese make the same food stuffs, but not in the same way, so one make will be healthier than another. Know what you are eating.

Most meals will freeze well, so you can make double without adding much time to the preparation, and then you have your own, healthy, convience food.

Salads dressed with Balsamic vinegar are tasty, light and healthy.

Cut down slightly on portions of fatty meat and add to the vegetables to keep the same quantity of food but reduce fat.

Reading the label will not only tell you what fat content is, but also all the other ingredients, including sodium, chemicals and many more.

If you remove a lot of bad fat from your cooking you can then enjoy treats – be it fried chips, chocolate, cake or a glass of real milk, without worry. A little is not harmful, it is a lot that does damage and remember you eat much more that you think in food bought outside the house.

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