Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

The United States has passed legislation requiring a six-fold increase in the production of ethanol by the year 2022. The United States uses 19,650,000 barrels of oil a day, more than three times that of second place Japan according to Wise Geek. Because the US imports most of this oil, they are seeking to reduce their reliance on foreign sources of energy.

However, by requiring corn, in the form of ethanol, to replace foreign oil as a fuel source, they are creating several cultural clashes of note. Here are some questions that might show you how one decision can have an impact on cultures:

• How would you feel if you were a member of the crop-growing farming culture and saw prices rising for the crops you were producing?

• How would you feel if you were a cattle rancher and saw feed prices rising because of the increase demand for corn?

• How would you feel if you were part of a developing nation culture and heard this news while your nation's citizens were dying of hunger each day?

• How would you feel if you are part of the blue-collar culture about seeing new, potential union, jobs being created at ethanol plants?

We know how the United Nations feels. According to the United Nations Special Rapporteur on the Right to Food, Jean Ziegler, turning fields capable of growing edible crops into fields growing crops for pure fuel production is a crime against demanding. He has asked for a five-year moratorium on such activity. He recommends the use of jatropha, a drought-resistant crop easily grown in developing nations. A field of jatropha is easy to establish, grows quickly, and has a lifespan of 50 years.

As you can imagine, the position of the United Nations further contributes to how cultures view the use of corn. Depending on one's viewpoint, the United Nations is either a hero or a villain. Regardless, if we think about the use of corn and supply our thought process to other cultural events, we can begin to understand why a single issue can create a huge cultural disturbance.

Rick Weaver is an accomplished business executive with a wealth of experience in retail, market analysis, supply chain enhancement, project management, team building, and process improvement.

Rick career began in retailing as a stockclerk, eventually becoming the Director of Vendor Development at Kmart Corporation during it's heyday. In this position he worked with hundreds of Kmart's suppliers to improve mutual processes, procedures, and profits.

As a consultant, Rick has worked with companies in various industries to develop leadership and business strategies.

As an entrepreneur, Rick has founded or co-founded six successful organizations, including non-profit and for profit.

Now in his role as president of MaxImpact, Rick uses his vast experience helping individuals connect to their dreams and teams connect to a common vision.

Rick's presentation style of blending humor, real life examples, and easy to implement ideas has made him a popular speaker at seminars, workshops, and conferences in in 43 states, Canada, and Puerto Rico.

(c) Max Impact Corporation

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The United States has passed legislation requiring a six-fold increase in the production of ethanol by the year 2022. The United States uses 19,650,000 barrels of oil a day, more than three times that of second place Japan according to Wise Geek. Because the US imports most of this oil, they are seeking to reduce their reliance on foreign sources of energy.

However, by requiring corn, in the form of ethanol, to replace foreign oil as a fuel source, they are creating several cultural clashes of note. Here are some questions that might show you how one decision can have an impact on cultures:

• How would you feel if you were a member of the crop-growing farming culture and saw prices rising for the crops you were producing?

• How would you feel if you were a cattle rancher and saw feed prices rising because of the increase demand for corn?

• How would you feel if you were part of a developing nation culture and heard this news while your nation's citizens were dying of hunger each day?

• How would you feel if you are part of the blue-collar culture about seeing new, potential union, jobs being created at ethanol plants?

We know how the United Nations feels. According to the United Nations Special Rapporteur on the Right to Food, Jean Ziegler, turning fields capable of growing edible crops into fields growing crops for pure fuel production is a crime against demanding. He has asked for a five-year moratorium on such activity. He recommends the use of jatropha, a drought-resistant crop easily grown in developing nations. A field of jatropha is easy to establish, grows quickly, and has a lifespan of 50 years.

As you can imagine, the position of the United Nations further contributes to how cultures view the use of corn. Depending on one's viewpoint, the United Nations is either a hero or a villain. Regardless, if we think about the use of corn and supply our thought process to other cultural events, we can begin to understand why a single issue can create a huge cultural disturbance.

Rick Weaver is an accomplished business executive with a wealth of experience in retail, market analysis, supply chain enhancement, project management, team building, and process improvement.

Rick career began in retailing as a stockclerk, eventually becoming the Director of Vendor Development at Kmart Corporation during it's heyday. In this position he worked with hundreds of Kmart's suppliers to improve mutual processes, procedures, and profits.

As a consultant, Rick has worked with companies in various industries to develop leadership and business strategies.

As an entrepreneur, Rick has founded or co-founded six successful organizations, including non-profit and for profit.

Now in his role as president of MaxImpact, Rick uses his vast experience helping individuals connect to their dreams and teams connect to a common vision.

Rick's presentation style of blending humor, real life examples, and easy to implement ideas has made him a popular speaker at seminars, workshops, and conferences in in 43 states, Canada, and Puerto Rico.

(c) Max Impact Corporation

dehydrator

Total Juicing Book - Elaine LaLanne, Richard Benyo and Jack LaLanne

Total Juicing: The Complete Guide to Healthy and Delicious Fresh Fruit and Vegetable Juices by Elaine La Lanne, Richard Benyo, and Jack Lalanne Features & SpecificationsJuicing For Life Book - a review of the health benefits of juicing fresh fruit and veggies Total Juicing: The Complete Guide to Healthy and Delicious Fresh Fruit and Vegetable JuicesBy: Elaine LaLanne, Richard Benyo, and Jack LaLanneJUICE YOUR WAY TO HEALTH...EVEN HELP PREVENT CANCERAcross America, millions of people are discovering juicing as an easy, inexpensive, and delicious way to enjoy tremendous health and nutritional benefits. Today's new juice extractors have opened up an exciting avenue to taking control over your own health and well-being. Elaine and Jack LaLanne, who have been juicing for thirty years, discovered that fresh fruit and vegetable juices, and the fiber-rich pulp that the juicer yields, have excellent benefits when used in combination with a healthful diet. Now you can learn how to control weight and lower blood pressure, address such conditions as psoriasis, stomach ulcers, arthritis, anemia, and gout, and even help prevent cancer- all in your own kitchen. Total Juicing provides up-to-date information and more than 125 recipes for great juice combinations and for fruit and vegetable pulp. You'll find:An A-to-Z guide to juicing directions, vitamin and mineral content of fruits and vegetables, and health benefits of specific foods A weight-loss program that works-with fresh juicesThe dos and don'ts of making and storing juice Baby-food recipes from the juicer Terrific original recipes for breakfast drinks, lunchtime refershers, dinner beverages, flavorful desserts and bartender's tips as well Great recipe ideas for fiber-rich pulp 240 Pages

Many people from around the world enjoy the light flavor of chamomile tea. If you enjoy drinking the tea, you might be interest to know it is easy to grow your own chamomile.

Combine Gardening with Tea Drinking

Even if you are a beginner gardener, growing chamomile is easy. Start by buying some seeds from a local merchant. If you cant find any stores near you, there are many online seed stores to order from.

The seeds are very small, and can be scattered in a small area of your garden. Lightly rake the soil to cover them or cover with a thin layer of fine soil. Water and keep the soil slightly moist while the seeds germinate.

Chamomile grows well in North America. It can grow in relatively dry climates with a little watering. The plant doesnt grow very tall usually 24 inches is the tallest height. It can be used as ground cover or to fill in areas where you need a low lying plant.

Picking the Flowers

The flowers are bright yellow and slightly cone shaped. The blooms start out small and can grow up to a third of an inch across. To make tea, you need to pick the blooms before they seed. Once they turn a dull yellowish grey color, they have gone to seed. The seeded flowers dont have to go to waste keep the seeds to plant again next year.

After youve picked a fair amount, wash to get rid of any loose dirt. Shake off the excess water. You can air dry the flowers by putting them in a dry place in the house for several days. Covering lightly with cheesecloth can help keep dust off while they dry. If youd like the process to go faster, you can put them in the oven for several hours on a low heat. You dont want to bake them, just make the drying go faster. A food dehydrator is another way to speed up the drying process.

Chamomile makes a beautiful addition to the garden with the reward of providing you with your own, home grown tea.

Find more articles on tea at the Tea and More website. Find articles on blended chamomile tea and more related tea articles

dehydrator

dehydrator

dehydrator

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Applebee's and The Outback. You can learn more about it here.

dehydrator

Nesco American Harvest FD-1020 Gardenmaster 1000-Watt Digital Food Dehydrator

Top mounted fan eliminates the worry of liquids dripping into the heater chamber. Expands to a giant 20 trays so you can dry large quantities all at once! 1000 watts of drying power means you can dry more, faster.

These Gardenmaster Accessories Included FREE!

No-Spill Fruit Roll Sheet. Perfect for drying semi-liquids: soups, sauces, fruit rolls. Has exclusive "no spill" lips.

Clean-A-Screen. Flexible screen, allows easy drying of small items such as herbs, spices, and potpourri.

Jerky Spice Packet and Cure - Make your own jerky at home!

Features and Benefits

Digital Timer is Programable for up to 48 Hours of Drying Time

1000 watts of drying power!

Patented Converga-Flow®.

Adjustable Temperature Control.

Includes 52-page recipe and instruction book, 1 solid sheet, 1 mesh sheet, and 1 packet jerky spice to make great tasting beef jerky or venison jerky.

4.5" Fan, 2400-RPM Motor, Adjustable Thermostat, 1,000 Watts.

Dries in Hours, not days. Fruit rolls 3-6 hours, Beef Jerky 4 hours, Apples 4-6 hours, Bananas 5-8 hours, Pineapple 4-6 hours.

Opaque Vita-Save® Exterior (blocks harmful light).

Expandable to 20 trays. No Tray Rotation, 1 Sq. ft. Per Tray

Before foods are cooked, and often after they are cooked, they are subject to a number of different procedures: peeling, slicing, chopping, kneading, folding, mashing, and more. Without a good understanding of these terms, cooking can be a difficult matter. And without some practical experience in these mechanics, cooking would be a chore. Even the simple task of us icing a vegetable is not the first time you try it. Let's take a look at some of these procedures:

Mixing

The process of mixing consists of stirring two or more ingredients in a bowl or saucepan by moving them around with a spoon or a fork. A fork can sometimes produce a lighter mixture than a spoon which is more likely to mash the ingredients.

Blending

Blending consists of mixing thoroughly, without beating, by stirring well until all the ingredients are mixed. It is best to use a wooden spoon of the proper size. This term is also used to describe the action of an electric mixer or blender.

Whisking

Whisking is the process of agitating the ingredients with a light rapid motion. This causes foods such as eggs and cream to incorporate as much air as possible during its mixing. The wire whisk is normally used for this although an electric mixer can be used as well.

Folding

This term describes the process of combining air-filled ingredients, such as beaten egg whites or cream, with a heavier batter. This must be done very carefully so that none of the air is lost from the whipped ingredient. Folding is usually done by using a spatula which makes it easier to cut through the air-filled ingredient without flattening it.

Beating

This is the kind of mixing in which ingredients are completely blended together so that each of them loses its individual identity to become part of the whole. A rotary hand mixer or electric mixer can be used for this type of mixing. An electric blender can also be used.

Mashing

Usually, mashing refers to cooked foods such as potatoes, but we also use it for crushing a garlic clove with the flat side of a knife to release the flavor of the garlic more quickly in cooking.

Grinding

Though grinding is more often used for grinding coffee in modern times, it used to be a term that was used more often for grinding wheat or spices with a mortar and pestle. You can also grind meats with a meat grinder.

Cutting

Cutting is actually a general term used for cutting different types foods. "Cutting" is usually used when a food is cut into chunks before cooking. The different types of cutting are slicing, julienne, sliver, dice, shred, and mince.

All of these terms can describe the mechanics of cooking. Most meals cannot be cooked without using at least one of them. So, knowing these terms and practicing the use of them will help you get your meals to the table quicker.

Visit LearnHomeCooking.com and subscribe to "Learn Home Cooking Tips" to receive our new report, "Freezer Cooking for One" as our gift.

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Nesco Clean-a-Screen for Dehydrator Item# 168605, Model# LM-2-6

Screen flexes to remove sticky fruits and jerky quickly and easily. Herbs and spices wont fall through tray spokes. Includes 2 screens. Dishwasher safe. U.S.A.

The raw food diet is as much a life-style as an eating plan; a naturalistic approach which excludes, in addition to cooked and animal foods, processed and refined ingredients.

In the ever-hungry quest for new fads and health panaceas, the raw food diet, with adherents such as Woody Harrelson and Donna Karan, is growing in mainstream popularity. Unlike many other bandwagons however, raw foods (also referred to as living foods), offer unarguable health benefits and one can reap rewards even as a 50% dabbler. To be a 100% extremist takes commitment, discipline and education and is best introduced gradually to avoid the overwhelm of inevitable detoxification.

A food is essentially raw if it is kept below 115 degrees Fahrenheit, the temperature above which enzymes are destroyed. Eating raw food ensures an opulent intake of nutrients, fibre, healthy oils and life-giving enzymes. Raw food is much more easily digested, taking half to a third of the time of cooked food, around 24-36 hours compared to 40-100 hours. Raw vegetables and fruits, are also predominantly alkaline so help to optmize the pH balance of the body (around 60-80% alkaline foods being recommended for an internal environment resistant to disease).

Whole foods, sprouts and raw juices are favoured in a raw food diet, and dehydrator ovens effectively concentrate the flavour of certain raw foods to assist in the creation of a mind-boggling array of as-cooked dishes. Ive eaten a raw food pizza that unbelievably contained no wheat, no cheese and no cooked ingredients! It tasted delicious and I was stumped to figure out what it was actually made of!

Raw Power

Raw plant foods are healthy, regenerative, cleansing, energising, predominantly alkaline, and packed with vitamins, minerals, healthy oils, enzymes and antioxidants that promote health, beauty and longevity. As well as enhancing digestion and protecting against aging and disease, a raw food diet has noted weight loss benefits and promotes clear, beautiful skin.

The benefit of raw food becomes even more apparent in view of the effects cooking can have on constituents in food.

The Effects of Cooking

Arthur Baker writes in Awakening Our Self-Healing Body, Overly cooked foods literally wreck our body. They deny needed nutrients to the system since heat alters foodstuffs such that they are partially, mostly, or wholly destroyed. Nutrients are coagulated, deaminized, caramelized and rendered inorganic and become toxic and pathogenic in the body.

The indigestible end products of cooked foods can linger in the gut, clogging the intestines and interfering with healthy elimination. They can cause a build-up of toxins, mutagens and carcinogens. Carbohydrates ferment, proteins putrefy and fats become rancid, creating free radicals that enter the blood stream.

Lipufuscin, the aging pigment, is an example of a waste product created from damaged proteins and fats. It accumulates in the skin and nervous system and is visible as brown liver spots on the skin and eyes.

Toxic by-products and excess free radicals from cooked foods can weaken the immune system and accelerate the aging process.

Enzymes

Cooking destroys enzymes in our food. These delicate, heat sensitive proteins can destabilise at temperatures as low as 115 degrees Fahrenheit, hence even light steaming can render them inactive.

Enzymes, so abundant in a raw food diet, are highly functional catalysts involved in various health-regulating tasks in the body, such as breaking down food in digestion, delivering nutrients, carrying away toxic wastes and strengthening the endocrine and immune system. All living cells contain enzymes which function in cooperation with other minerals. As there is not an unlimited supply of enzymes, eating them in our food lifts the burden off organs to produce digestive enzymes which allows a greater use of enzymes for other metabolic purposes, freeing up more energy for the performance of other tasks.

Nutrients

In cooking food we can loose up to 97% of water-soluble vitamins (B and C) and 40% of fat-soluble vitamins (namely A, D, E and K).

Proteins

Heat denatures proteins, modifying their molecular structure and rendering them unusable. The bacteria in the gut feeds upon undigested proteins that tend to putrefy, giving rise to toxins. Raw foods provide healthy, readily available protein in greater supply without undigested residue.

Fats

Oils are heat, light and air sensitive. Heating can destroy the goodness of an oil and alter molecules generating toxins and free radicals. Unrefined oils that are cold-pressed contain all their natural healthy substances (olive oil for example is rich in phytonutrients, flaxseed oil a great source of omega-3 fatty acids and so on). Oils should be kept refrigerated in dark sealed containers.

Fibre

Fibre is essential for health and helps to flush out the intestines, scrubbing them clean and aiding elimination. With cooked food fibre becomes a soft substance, loosing its brush-like quality. It can partially rot, ferment and putrefy in the gut, causing toxins, gas and heartburn.

Super Raw

Eating superfoods enhances a raw food diet even further. Superfoods are the most potent, antioxidant rich, nutrient dense, disease fighting, anti aging, beautifying, mood enhancing, immune boosting foods on the planet. Raw superfoods ensure an optimum intake of nutrients and phytochemicals for optimum health.

Raw Food Diet For Your Pets

A raw food diet for dogs and cats is both natural and species-appropriate. Not only does it provide a rich supply of nutrients, antioxidants and enzymes, but ensures a move a way from the low grade, inappropriate, highly processed and toxic ingredients found in commercial pet foods that can damage your pet's health. If embarking on a homemade raw food diet for your pet (sometimes referred to as BARF), thoroughly research the area first as nutritional balance is essential.

Copyright 2006 Sylvia Riley

Miracle Superfoods
http://www.miracle-superfoods.com
Reverse Diabetes Naturally
http://www.reversediabetes.co.uk
THE PINK DRINK
Pink Drink

dehydrator

Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

When your friends and family think your a good cook, chances are you will be asked to cook for them. Most times that will be for a larger audience then you normally cook for. Most times that means a lot of stress and sometimes these things end up in a nervous breakdown for the cook. It doesn't have to be that way, cooking for a large group of people, if planned correctly can be a lot of fun for every one in the dinning room. You need to plan ahead and stick to that plan the whole evening. The larger the group the larger the dishes and pots and pans but that is not a thing you should start worrying about. Making stuffing still is making stuffing even for a large group. If the group is double then your used to doesn't mean cooking and preparation time doubles as well.

Time flies, when you should be having fun

Often, time is wasted when you, the cook, start to worry about everything that could go wrong. Instead that time worrying should be spend on preparing for dinner. Involve those friends and family members that asked you to cook for them by asking them to do things for you. When a person asks if he or she can do anything to help you. don't be polite and say you have everything under control. Even if you really have it all under control, take accept their help so you have more time on your hands for later. Let that person serve the drinks or set the table.

Don't be afraid to ask for help

Cooking for a large group of people is not a small task. When you start planning don't be afraid to include the help of people who are coming to dinner. Maybe you trust one or two of them to help you prepare the food or even help you cook. Not the whole dinner but little things like dressing the salad or preparing the side dishes. Small things so you can keep your mind on the main courses and grand deserts you have planned for the evening. The people who join you for your dinner are not coming to see you fail but to enjoy a lovely meal. If you make them part of the creative part of the evening they may just take pleasure out of it.

When the time has come that everyone is enjoying the meal you have prepared for them you should enjoy it as well. Enjoy the look on the faces of the people who are eating what you created in the kitchen. Start to relax and enjoy it with them. And when the evening comes to an end, again don't be afraid to ask for help picking up and cleaning the dishes. You removed the stress of preparing the dinner, now you should avoid the stress of ending the dinner. The sooner everything gets cleaned up the quicker everyone, including you, can enjoy the after dinner drinks and conversations.

After a while you will get the hang of cooking for a large group of people. And don't forget to thank the people who helped you out before, during and after the dinner. Then when the next one comes around they will be more then willing to help you again.

Kenny Vanderburen is the main blogger at http://www.kitchencookings.com. The kitchen might as well be his living room, that's how much time he spends there.

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

Maple sugar candy is one of Nature's little-known gifts. It has three times the sweetening power of cane sugar. Maple syrup is that rich in sugar because it 43 gallons of maple sugar sap need to be boiled down in order to make one gallon of maple syrup.

With an ingredient that sweet, making maple sugar candy at home is extremely rewarding...as long as you can avoid wasting many jugs of maple syrup trying to get it to turn out right. One common mistake is that people think making maple sugar is just like making fudge. Here are a couple tricks I learned that result in less frustration and more great maple candy every time.

First, don't use a marble slab for cooling maple sugar candy. Sure, it works great for fudge-maybe even for maple fudge-but maple candy is a different bird. A medium or small salad bowl works best for the cooling and stirring process.

Now that you're using the bowl, NEVER stop stirring once you've started. You've probably noticed that fudge cools off and hardens up slowly. But if you've ever made maple sugar candy, you'll know that the maple reaches a point where it just seizes up and becomes solid. In a nutshell, you have to stir until the maple is completely hardened and is very light in color.

Also, don't put the finished maple candy in a container until it has cooled off completely. It gives off steam, and condensation can build up. If you wait for about an hour to put it in a container, you'll have maple candy that can be good for weeks.

Philip Rozek invites you to step into the world of maple syrup at http://www.maplesugarrecipe.com/articles-on-maple-sugar-candy.html where you can learn about Maine maple syrup, Vermont maple candy, Canadian maple candy and more. He'll also show you how making maple sugar candy at home can even make you money.

dehydrator

Nesco American Harvest FD-1020 Gardenmaster 1000-Watt Digital Food Dehydrator

Top mounted fan eliminates the worry of liquids dripping into the heater chamber. Expands to a giant 20 trays so you can dry large quantities all at once! 1000 watts of drying power means you can dry more, faster.

These Gardenmaster Accessories Included FREE!

No-Spill Fruit Roll Sheet. Perfect for drying semi-liquids: soups, sauces, fruit rolls. Has exclusive "no spill" lips.

Clean-A-Screen. Flexible screen, allows easy drying of small items such as herbs, spices, and potpourri.

Jerky Spice Packet and Cure - Make your own jerky at home!

Features and Benefits

Digital Timer is Programable for up to 48 Hours of Drying Time

1000 watts of drying power!

Patented Converga-Flow®.

Adjustable Temperature Control.

Includes 52-page recipe and instruction book, 1 solid sheet, 1 mesh sheet, and 1 packet jerky spice to make great tasting beef jerky or venison jerky.

4.5" Fan, 2400-RPM Motor, Adjustable Thermostat, 1,000 Watts.

Dries in Hours, not days. Fruit rolls 3-6 hours, Beef Jerky 4 hours, Apples 4-6 hours, Bananas 5-8 hours, Pineapple 4-6 hours.

Opaque Vita-Save® Exterior (blocks harmful light).

Expandable to 20 trays. No Tray Rotation, 1 Sq. ft. Per Tray

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

dehydrator

Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just cant wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesnt blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs arent all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that its either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because its hard to tell if and when the ribs are done.

Now this doesnt mean it cant be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isnt youre idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Heres how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so dont turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isnt exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

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Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

This is a non traditional turkey recipe for non traditional people. The subtle twist of tangerine makes this a bird to remember.

Ingredients:
10 pounds whole turkey, neck and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing Cooking

Instructions: You want to start off by preheating the oven to 425F. Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. While that is taking place, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325F. Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine−oil mixture.

Roast the turkey for one hour before basting the turkey with the tangerine−oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180−185F. Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup.

Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. All that's left is to add chopped giblets and transfer to gravy boat and serve. Viola... One golden, tangy, and ready to serve Tangerine Glazed Turkey.

Justin Brown is the chief writer for http://baltimorecaterers.net of Maryland where you can find hundreds of free unique recipes and Baltimore's best catering service.

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Trail Food: Drying and Cooking Food for Backpacking and Paddling

PCKT GD WILDRNESS MED & 1STAID

In this article you will find some great hard to find cleaning
and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house cleaning bill with very good results using less toxic
substances.

Ammonia - cuts grease, cleans windows, Strip wax off floors.

Baking soda - cleans, deodorizes, polishes, and removes stains.

Bleach - whitens practically anything, removes mould and
mildew.

Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch
will remove.

*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain
with force. Plunge the stained part up and down in the hot water
until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch
stain over a pot of hot water and apply javelle water with a
medicine-dropper. Do not allow it remain too long in contact with
the fibres. Javelle water rots even cotton and linen. Apply
oxalic-acid solution to neutralize the alkali and rinse thoroughly
in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.
Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with
cold water will remove these stains on flannel, blankets, and heavy
goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

LIGHTSIDE
A man is driving up a narrow mountain road. A woman is driving
down the same road. As they pass each other the woman leans out
her window and yells, PIG!

The man leans out his window and yells, STUPID!
He keeps driving up the Mountain, comes around a corner, and
smashes his car after slamming into a pig in the middle of the
road.

Wood Furniture; To remove water stains, dab white toothpaste
onto the stain. Allow the paste to dry and then gently buff
with a soft cloth

COOKING TIPS, INFORMATION
WARNING: DEEP-FRYING CRAZE
People can do themselves serious injury attempting to
deep-fry their turkey. In the past deep-frying has burned down
houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with
this high risk method of cooking, besides the above, your turkey
can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is
3 1/2 minutes per pound. A big turkey is done in less then an
hour. If you are going to deep-fry your turkey use a commercial
pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best
results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour
does not penetrate more then 1 inch. If the meat does not reach
the desired colour during roasting, increase the heat to (500 F)
for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature
until it is nicely browned.
By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until
the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the
divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canadas Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
www.hc-gc.ca/nutrition

Food recalls and allergy alerts.
www.cfia-acia.agr.ca
or
www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
www.canadian-health-network.ca
While at it why not check out the Guide to Active Healthy living. Click on;
www.paguide.com
You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking
and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

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Halloween has always been a favorite time of year for me. Not only is it my birthday, but the air is clean and crisp, the leaves have turned colors and its just a very pretty time of year.

Id like to share some fun Halloween ideas and recipes with you:

Halloween cookie cutters are a must. You can use these cookie cutters on bread to make Halloween sandwiches. Kids love jack-o-lantern shaped sandwiches. You can spread their favorite sandwich topping on the bread once its cut.

Purchase M&Ms from a store that sells specific colors. Buy orange and green M&Ms and then use them in your favorite chocolate chip cookie recipe substituting the M&Ms for the chocolate chips.

You can also put those same M&Ms in your favorite rice krispy treat recipe. Its amazing how these two colors transform recipes into Halloween recipes.

Look for mini cookie cutters. They can often be found in kitchen specialty shops. If you find pumpkin mini cookie cutters, these work great on cheese. Buy sliced cheese. Cut the cheese with the mini cookie cutters and then put the slice of round cheese on a Ritz cracker.

Prepare your favorite brownie recipe and then top with candy corn pieces.

Make hamburgers and use your cookie cutters on full size slices of cheese. Serve open faced so that the pumpkin or ghost shaped cheese is on top.

Many stores sell spinach pasta. Green pasta with red sauce is very Halloween looking to kids.
Make english muffin pizzas. Add sauce and cheese and then cover with pepperoni slices. Use pineapple chunks to make eyes, nose and mouth.

What would Halloween be without pumpkin flavored items? Here are a few pumpkin recipes for you:

Pumpkin Dip

2 8-ounce packages cream cheese, softened

1 large 30-ounce can of pumpkin

4 cups powdered sugar

2 teaspoons cinnamon

2 teaspoons ginger

Mix everything together and serve. Kids love to dip both fruit and cookies into this dip.

And what about pumpkin muffins? I love pumpkin muffins warmed with butter on them:

Pumpkin Muffins

3 1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1 cup oil

4 eggs

2/3 cup water

2 cups pumpkin

Mix all dry ingredients together in a bowl. Add the remaining ingredients and mix. Pour into muffin tins. Batter will rise, so only fill the muffin tins 2/3 of the way full. Bake at 350 degrees for about 20 minutes.
Decorating your table can be fun also. Use a combination of blacks and oranges. Use cat or witch shaped bowls. I have a friend who owns plates, creamers and tea pots in the shape of cats. You can also sprinkle your M&Ms and candy corn on the table. The kids can eat the decorations.

Enjoy Halloween with your kids and their friends at home with all of the above treats and ideas.

Audreys mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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Cheesecakes are a heavenly dessert, but they may not always turn out just the way you want. Here are some quick cheesecake baking tips to help your next cake come out looking like they were baked by a professional.

When baking the cakes, always remember that softened cream cheese is a prerequisite and is used in most cheesecakes today. You'll need to leave the it out at least 30 minutes before using it, but it's best to let it get to room temperature. The softer the cream cheese, the easier it is to mix.

Keep in mind that the cakes can also be made from ricotta, havarti, quark and twarg cheese among others. Although most of the recipes use cream cheese, occasionally you'll find recipes that require one of the latter. Be sure to let them also warm up and to follow whatever other directions the recipe may recommend for using them. For instance, if you use ricotta cheese, you may need to drain it if it is watery.

Don't over mix. Your filling should be custard like as oppose to cake-like. This is another cause of for cracking. Add ingredients such as berries and nuts last.

When cooking, always preheat the oven 15 to 30 minutes beforehand, 30 being better. This insures the oven will have an ambient temperature which also helps to prevent cracking.

And resist the urge to peak. You want the temperature to stay as consistent as possible. If you oven doesn't have a window, wait at least 30 minutes before you take a look and do it quickly.

Never go above or below the recipes recommended cooking temperature. If the temperature is too high or if you cook too long, you'll over cook and get a crusty topping--which also leads to cracking-- as oppose to a nice creamy top with a slightly brown appearance.

Springform pans are the perfect pan for baking cheesecakes. With a release clamp on the side, the cakes can be lifted out without cracking or crumbling. I also recommend wrapping the bottom with aluminum foil before any baking. The butter used to make your crust may start to slightly leak even when using a small amount. Before taking the cheesecake out, it's best to loosen the side of the pan with a spatula. Also the pan's non-stick coatings makes clean ups a breeze.

Follow these tips and you're sure to see improvements in your next great cheesecake.

Cedrick White is an avid baker and publisher of http://www.I-Love-Cheesecake.com which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

There's nothing like a nice, ripe, delicious apple freshly picked from the tree, although the same might be said of garden fresh peas or a crisp, healthy carrot newly plucked from its earthen home.

But why, then, do we allow those apples to fall from the tree and rot upon the ground? Why do we go to the trouble of picking all of those great looking, red, ripe tomatoes only to allow them to slowly spoil as they sit in baskets and pails carefully placed in kitchen or pantry? The standard answer is "too much crop and too little time."

"When we can't even give them away to family and friends," we ask ourselves, "what else can we do?"

Food storage might be an answer to that. Unfortunately, it takes a long, long time to cut, peel and prepare fruits and vegetables for canning, freezing or dehydrating; and that can be time that we don't have.

The thing is, that time can be lessened. The old, wringer washers probably got clothes just as clean as do the new automatic washers, but who would willingly trade an automatic washer for those old, labor intensive machines even if those old appliances involved some initial cost savings? Similarly, cutting, dicing and peeling doesn't all have to be done by hand. There is a wide choice of tools and appliances to make those jobs much, much easier, and considerably quicker.

Pressure canners cut down on time, and are environmentally friendly. The right juicer, used when needed, can end the rotting of apples upon the ground. The combination of a good blender and the right food dehydrator can have you making your own fruit leather and other snacks. It may be just a matter of doing some checking, choosing appropriately, and investing wisely in order for you to "waste not" and "want not" without crashing into that wall of "too little time."

Even though you may have to open the pocketbook a little to get started, food storage really is a way of saving money by cutting down on grocery bills, and who would not want to do that in times of tight money and uncertain jobs? Food storage done wisely can also be much easier than what many envision.

The author of this article is the webmaster for http://www.storeitfoods.com, a site providing tools and tips for those interested in a home, food storage program.

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Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

The world we live in is full of varied cultures & traditions, each one featuring their own unique way of cooking & hence offering a diversified taste. Chinese cooking is one among the most followed ones.

As a nation, China has several festivals and traditions. Accordingly they have varied dishes for each event. In America, Chinese skills of cooking are looked upon as an art. For centuries together, their delicious delicacies are tickling the taste buds of the Americans.

Here are a few key features of Chinese cooking:

1. Chinese cooking is relatively quite easy and quick.

2. The specialties in Chinese items are categorized as per the nation's culture, festivals & districts.

3. Some examples are steamed fish, Doufu, dark vinegar rice served with ginger, din sum, etc.

4. Cooked tea is the most preferred drink with the Chinese cuisine. In china, different varieties of tea are planted, hence, it becomes a part of their daily routine.

5. The basic ingredients of Chinese food are water and/or oil.

6. Chinese cooking takes care of everyone's personalized tastes as the food items that can be added to these dishes are quite optional and can be modified as per an individual's choice.

7. The recipe centers on - simply mixing the right items to match up to one's taste.

8. The Chinese recipes do not involve lot of spices. They rather focus on the use of flavorings like cloves, aniseed, ginger root and Sichuan peppercorn.

9. Most oft, the Chinese chefs prefer using more of soy sauce, Shaoxing wine and oyster sauce. These add to the flavor and make the food more presentable.

10. Cooking the ingredients mainly involves some enlisted cooking techniques. These are shallow frying, stir-frying, roasting, deep frying, steaming, red cooking and stewing.

11. Stir frying implies frying the food at a very high heat in very little oil. In this case the food is cooked quite quickly as it is necessarily sliced in very small sized pieces.

12. In case of steaming, Chinese cooking traditionally involves the use of bamboo steamers. The bamboo steamers consist of a stack on their top so as to steam several items simultaneously.

13. To cook the larger pieces of meat, red cooking is the trick used in Chinese cooking.

14. Last but not the least, Chinese food features two key ingredients that are noodles and rice. People across the globe identify the Chinese culinary with noodles and rice. They are not only fast to cook but are also quite good to taste.

From being an indispensable fraction of the restaurant industry worldwide, to the households across the globe, the Chinese cuisine is loved by one and all.

It is quite simple to cook and with some tips and tricks, all of us can learn this cultural cooking.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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Nesco American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky Gun

The FD-61WHC Snackmaster Express All-In-One kit has a top mounted fan. Easily dries fruit, vegetables and jerky quickly and evenly. Dries food in hours not days. Comes with 5 trays and jerky gun. Unit disassembles easily and all parts are dishwasher safe except the power head. The Opaque Vita-Save exterior helps block harmful lights which destroys nutritional content of food being dehydrated. The Patented fan flow radial air action forces air down the center of the unit and horizontally across each tray for fast, even-drying. No need to rotate

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

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Hiking And Eating Like A King With FBC

I simply love to hike camp, hunt and fish and do it just any chance I get. What I don't like is carrying pounds and pounds of gear the weight tends to distract me from the joys of the experience. So I am always looking for ways to lighten the load so to speak now I am not what they call an "Ultra-Light Hiker" I just don't subscribe to sawing my toothbrush in half and ripping all the tags off my gear to save a few ounces. Nothing wrong with this method it's just not for me.

My basic pack weighs about 30 pounds, but when I load it with food and water it soars to 45 or even 50 pounds. So I learned to carry less water as I can always (I HOPE AND SOMETIMES PRAY) find some on the trail and purify it and that helped immensely. However the food issue was still a weighty concern even though I usually just pack Military Meals Ready to Eat known as the MRE and some freeze dried or dehydrated food like Mountain House which is excellent pack packing food, but again weighty. Luckily a few months back a hiking friend introduced me to FBC.

Freezer Bag Cooking and before I explain the procedure I want to share with you that I no longer carry a set of cooking gear a plate or even wash dishes any more and that my friends is a true blessing in it self. I prepare the meals at home and put all the ingredients in a zip lock freezer bag. In the field I simply add boiling water from my canteen cup to the bag place the bag into what they call a cozy for insulation and wait 10 minutes eat a delicious meal then throw the now empty freezer bag into my trash bag clean up my spoon and move on to more pressing matters like a good cigar and a sip or six of my favorite brandy.

On a three day two night excursion I will prepare two breakfast meals three lunches and three dinners throw in some snacks and only add about a pound and a half to my load. Another plus is the food is great because I made it. Well my wife really makes it I'm not that good and I like my own food (Ah my wife's) indeed I do.

The only caveat with FBC is if you want to eat your own great food you will need the ability to dehydrate either by the home oven or using a dehydrating machine which is more efficient and it is so easy. Even when I hike solo the grand kids still love helping me prepare and bag the staples. We have great fun and they learn about cleaning and cooking food. Last month on a weekend fishing trip they made my favorite Grand mom's home made 6 layers Lasagna they simply separated three of the top layers which made two large pieces then they cut those into about 2 inch squares...well except for the 10 year old some of his pieces where err...let's just say uneven. Popped the meal into the dehydrator and 8 hours latter I had these ugly little chunks of dried Lasagna in a freezer bag. But at camp when I re-hydrated them they became beautiful bites of my wife's tantalizing 6 layers Lasagna that had the aroma of an Italian restaurant. My companions were a bit jealous.

Day 1 Johnny's Meaty Mac and Cheese:

4 Oz Dried Macaroni

1 PAK MRE Cheese Or store bought cheese pak

4 Oz Gravel (Hamburger meat Lean)

1 PAK Olive oil

2 Oz Dried tomato

2 Tbsp Dried milk

At home combine all ingredients except MRE Cheese and Olive oil. At the camp pour in one cup of boiling water stir add the MRE Cheese stir again add oil stir again. Let bag sit in a cozy for 15 minutes.

or

2 Packs Instant Oatmeal
1 Box raisins
1 Tbsp Dried milk
Cover with water cozy for 10 Minutes

Because of space constraints I can't go into details or other recipe's, but if you enter freezer bag cooking into your search engine it will produce a plethora of sites that go into great detail about the whole process including dozens of recipes. So learn enjoy and eat well. See you on the trail.

http://www.007information.com
A portal site for all Mr. Sniders companies

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