Beef Brisket Barbecue Cooking Recipe by the BBQ Pit Boys

Forget the big old Smoker. Tender smoked Beef Brisket done "Low and Slow" is easy to do on your standard barbecue grill with these simple tips by the BBQ Pit Boys. Now get that Brisket on, kick back, and crank up that music by Blue House, and Orbo and the Longshots. Check 'em out! It don't get any better than that..!



http://www.youtube.com/watch?v=k0PYZL8lMrA&hl=en

Grilling Bratwurst - Everything You Need to Know

I don't know about you, but I'll take bratwurst over a hot dog any day. There's just something about a bunch of beer brats during a weekend cookout that just tastes delicious. With this guide, I will show you everything you need to know about grilling bratwurst, and how to cook them up the best.

Buying the Best Brats

In most grocery stores, you have two options when it comes to buying brats.

Pre-cooked, in man-made casing.
Raw, in natural casing.

The first type is the most common and the cheapest, however it is also the least tasty of the two. For truly legendary brats, make sure to buy them raw with natural casing.

Getting the Right Heat

The first thing you want to do when grilling bratwurst is get the grill to the right temperature. You will want a medium temp for brats. So if you are cooking steaks or something else that require high heat, it's best to do them first. Or, you can cook the brats on a part of the grate that isn't as hot as the part you are grilling steak on.

Beer Brats - Your Secret Weapon!

Forget about buying beer brats from the grocery store. They are very easy to make yourself and taste much better that way. Pour a couple of beers into a saucepan or deep frying pan and heat it up to boiling. In the meantime, chop up an onion to toss in there.

If you are using bratwurst with natural casing, you can throw them in the pan as is, otherwise, you'll need to pierce the skins to let the beer seep in. Simmer the meat for 20 minutes or so while you let the grill heat up.

Grill It Up!

Now you're ready to hit the grill. Unlike steak, bratwurst needs to be cooked all the way through, so they will take a bit longer to cook and you may need to flip them a few times before they burn. You want to have a nice char on the outside without burning them.

What to Serve Them With

After the meat is ready, you'll take them off the grill. But what should you serve them with? Here's a few ideas to pick up at the store:

Buns - Forget them if you are eating low-carb, but most people want buns. See if you can find bigger "brat buns," but regular buns will also do.
Mustard - The traditional topping. Dijon and other deli-type mustards are best.
Sauerkraut - A lot of people find this gross. They obviously haven't tasted it. For me, a brat isn't a brat without a heaping pile of sauerkraut on top.

Masala Buttermilk

Recipe for Masala Buttermilk

Curd

Coriander leaves

Curry leaves

Ginger

Green chilly

Salt

Procedure

To prepare buttermilk curd is the prime raw material required. Beat the curd in a mixie or beater for 15 - 20 seconds. I hope you know how to prepare curd. It is simple. Boil the whole milk, cool it to room temperature and then add starter culture at 1% level. For e.g. for every one litre of milk, 10 ml of starter culture is required. It is easy and ideal to use the already available curd as a source of starter culture. After adding the starter culture to the milk, thoroughly mix it and leave it undisturbed at room temperature overnight if the prevailing atmospheric temperature is around 30°C. In temperate climate, it is better to keep the milk in an incubator at 32 - 37°C for 8-10 hours. Now the curd is ready.

How to proceed to produce delicious and soothing masala buttermilk?

Take two volumes of water (take 2 litres of water for one litre of curd) in a separate container and allow it to boil. Remove the outer layer of ginger and make it in to small pieces. Similarly, few green chillies are cleaned in water and cut into bits. Both ginger and chillies are mashed into paste in a mixie. Next step in preparing buttermilk is to clean the curry and coriander leaves and cut into small pieces. Now add all the ginger-chilly paste, coriander and curry leaves into the boiling water and continue boiling for 5 min. Filter the water and cool the water to room temperature. Now add the water to the beaten curd. Mix it thoroughly and add required quantity of salt.

The buttermilk thus prepared retains its original white colour, yet possesses all the extracts required for the flavour and hotness from the ingredients added during boiling. Chill the buttermilk and now it is ready for serving. Go ahead and quench your thirst and beat the heat with the buttermilk that is on hand!

Bone-in Pork Loin, New Potatoes and COTC

This is a great cut of pork and with the babybacks there's a little for everyone.



http://www.youtube.com/watch?v=Epwmuzpf1os&hl=en

How To Make Extra-Delicious Soups, Sauces, Casseroles - One Special Secret

I just can't help it - I have an absolute passion for cooking. I love it! And please forgive me for tooting my own horn but if I do say so myself I've become pretty good at it. I'm not a "chef" because I don't "create" new dishes but I'm a master at seeking out great recipes and making them extra special by adjusting ingredients and flavors for my own family's preferences. People tell me all the time that I'm a great cook, but the truth is - I'm actually just a great recipe follower. I'm not secretive about it either - when anyone asks if they can have the recipe for something I've made, I'm flattered and eager to share it with them.

But I ran into a bit of a problem in that it seemed that no matter how precisely I wrote or relayed a recipe, friends often told me later that the dish didn't turn out as good as when I made it. I couldn't figure it out, so I took the time to think through my cooking process step-by-step and discovered the secret. It's such a fundamental thing for me because my mother taught me this so I assumed everybody cooked this way and I never thought to mention it in my recipes. Yet this small but important step makes all the difference in the world in creating a dish that goes from "pretty good" to "WOW! This is delicious!"

Here's the deal. Almost all main-course recipes call for onions. For example, let's say you're making homemade vegetable soup. Most people will brown whatever meat it calls for and then cut up the onion and other vegetables and add them to the pot, then add broth or water and the called-for seasonings. That's the big mistake...

Whenever something calls for cooked onions and/or other fresh vegetables, always sauté the onions and vegetables first in a little olive oil and real butter. Do this in a separate pan from the rest of the ingredients (I use a deep skillet). Sauté until the onions are caramelized and soft and the other veggies (carrots, celery, peppers, etc.) are crisp-tender; about 15-20 minutes. Then add the vegetable mixture to the main pot.

What happens is that the flavors of the vegetables are greatly enhanced when they're sautéed separately - the caramelization process develops the flavor. With the "usual method" all ingredients are put into one pot at the same time and that wonderful vegetable flavor and aroma can't fully develop. The "sauté" step transforms all recipes with vegetables from "good" to "outstanding" and it's so simple!

Tips: Always try to purchase sweet onions for cooking (they're way more flavorful) but if they aren't available, add about 1 teaspoon sugar to regular onions as you're sautéing them. Any vegetables that are a little on the bitter side can benefit from a small amount of added sugar during the saute' process (and you can't taste the sugar in the final result).

It probably goes without saying but the "separate sauté step" does not apply to potatoes or tomatoes. Those can be added directly to the pot with the other ingredients.

I use this separate sauté method just about every single day because it seems that almost all recipes at least call for onions, if not other vegetables as well. I sauté the onions/vegetables before adding them to anything cooked - soups and stews, chili, meatloaf, crab cakes, quiches, scrambled eggs, salmon loaf, hamburgers, the works. If the recipe calls for onions or other veggies make it a given that they are sautéed separately first. The difference in flavor is truly amazing.

For more cooking tips, great recipes, and "must have" kitchen equipment, visit my website, listed below.

New years 09 at JB's BBQ

BBQ n stuff, stills at end



http://www.youtube.com/watch?v=x0inPWlf1YA&hl=en

Spicy Chinese New Year of the Tiger Recipe

Here is my favorite spicy Chinese New Year of the Tiger recipe. Ready? It's spicy pork tenderloin. This is not something you can generally find in a Chinese restaurant and I only heard about it from my friend, Mai-Lin. I went to Mai-Lin's house for a Chinese New Year party last year and her husband cooked up this delicious spicy pork tenderloin dish that just melted in my mouth. He served it on a bed of some fantastic Asian greens (I think he called it yu choy) and a big bowl of jasmine rice. So, without further ado, here is the recipe:

Put a spoon of peanut oil is a non-stick pan. Once the pan gets hot, add a tablespoon of minced ginger and a clove of minced garlic. Stir fry that for about 30 seconds and then toss in 8 oz. of chopped pork tenderloin and cook until browned on all sides.

Once the pork is well browned, add a half teaspoon of ground coriander, quarter teaspoon of turmeric, a teaspoon of ground cumin, and a quarter teaspoon of red pepper flakes. Toss those spices around quickly and then pour in a half of a cup of beef stock or broth. Cook until the broth reduces or the pork is cooked all the way through. Serve this on a bed of the jasmine rice and sprinkle with some ground black pepper and a squeeze of lime juice.

This is one of the easiest Chinese New Years meals that I have ever cooked. I like to serve it with some chrysanthemum tea or a couple icy bottles of Tsing Dao beer. This year I'm going to add a dozen steamed dumplings and Hunan chicken wings as appetizers. I hope you try this for this Chinese New Year of the Tiger.

Enjoy a Meal of Italian Pork Chops Finished Off With a Tasty Diabetic Friendly Butterscotch Pudding

These Italian Pork Chops get their name from the Italian-style tomatoes, mozzarella cheese, garlic, oregano, etc. They are simple and easy to make and they are a healthy entree to serve your family and friends. This one dish offers meat, dairy, and an assortment of vegetables. Serve with some brown rice and add this Butterscotch Pudding for dessert. This is a meal even the diabetics can enjoy!

ITALIAN PORK CHOPS

6 to 8 lean pork chops

flour for dredging

salt to taste

pepper to taste

2 to 3 tablespoons canola oil for browning

1 green bell pepper, diced

1 can (8-oz) sliced mushrooms

1 medium onion, diced

1 can (approx 1 lb) Italian style tomatoes

1 tbsp oregano

1 cup shredded Mozzarella cheese

1 clove garlic, minced

Salt and pepper pork chops; dredge in flour. In a large skillet over medium high heat, heat the oil. Shake excess flour from chops and add to the hot skillet. Brown chops on both sides; remove from skillet to a baking dish. In the skillet, saute the bell pepper, mushrooms, and onion until almost tender. Add the tomatoes, mushrooms, and oregano. Simmer mixture for 5 minutes to blend the flavors. Pour tomato sauce mixture over the pork chops in the casserole dish. Bake at 350 degrees for 1 hour. Remove from oven, top with the cheese and return to the oven for 5 minutes or until the cheese is melted.

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend. Add the evaporated milk and egg gradually; whisk constantly. Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened. Remove pan from the heat. Add the vanilla extract and whisk until combined. Pour pudding evenly into 4 pudding cups. Allow to cool then refrigerate 1 hour to 3 days. Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

Enjoy!

Gas Grill Cooking - Time For Chicken

Cooking Chicken on the Grill - Facing The Grilling Time Dilemma 

Have you ever tried to cook chicken on a grill? Do you often get stuck with the chicken grilling time dilemma? Very few of us are successful in grilling chicken, especially those who practice it only over the weekend. Several days efforts are needed to learn how to get that perfect grilled chicken with mouthwatering aroma and taste. Any wrong estimation of gas grill cooking time for chicken will actually land you in a soup if you do not follow the right method. Timing is crucial for a nicely grilled chicken. So, read on if you want to avoid overcooked, uncooked or burnt chicken and enjoy a great barbecue party at home.  

Know When Your Chicken is Cooked 

It is important to know the exact time to cook chicken on a grill so that you get the desired results. The best way is to grill chicken on a low heat (230 degrees F. to 250 degrees F.) for about 45 minutes or maybe just a few minutes, depending upon how hot the grill is. A meat thermometer will help you to monitor the internal temperature of the meat without slicing it in the grill. Thus, you'll be able to avoid the releasing of moisture in the grill while cooking and will also reduce your chances of undercooking or overcooking. 

The Right Cooking Time for Chicken - With or Without Bones 

If you are cooking for the first time, you need to keep in mind whether the chicken is boneless or not. In case of boneless chicken, the internal temperature is about 170 degree F. when it is fully done. The ideal chicken cook time for bones is 180 degree F.  

Tips for the Perfect Taste 

Those who have an iron grate on the grill need to brush it with vegetable oil and olive oil before grilling the chicken. This will help to prevent the chicken from getting stuck to the grill while cooking. Those who are using gas bbq grill can prepare some of the best and tasty barbequed chicken by keeping in mind the various factors affecting the chicken cooking time.  

If you baste your grilled chicken with BBQ sauce you will surely have your guests wanting for more. It gives a mouthwatering taste to the chicken prepared in gas bbq grill, but if used before the grilling, the chicken can burn and taste bitter as the sugar in the sauce burn with the chicken. 

Pre-Serving Tips 

Once you have cooked your chicken in a gas bbq grill or any other grill, let it rest for some time before cutting it into slices. If you start cutting the hot chicken immediately after taking it off the grill, the fluids may run out of the meat, reducing its softness. If the chicken is allowed to rest for some time in a grill after being cooked this won't happen. 

So next time, you plan a party outdoors, make a sumptuous meal of grilled chicken and enjoy it with your family and friends.

Backpacking Information on Vietnam

VIETNAM

Population: 83.6 million (UN, 2005)
Capital: Hanoi
Area: 329,247 sq km (127,123 sq miles)
Major language: Vietnamese
Major religion: Buddhism
Life expectancy: 68 years (men), 72 years (women) (UN)
Monetary unit: 1 dong = 100 xu

Socialist Republic of Vietnam - a country stricken by the horrors of war, but the country's history does not only pre-date to the Vietnam War. We're dealing with a civilization that goes as far back as 3,000 B.C. This is a place where the people are gentler than its past, slowly being explored by visitors, with the Vietnamese as warm and welcoming like no other. The moment you step here, there the war is without a trace. The moment you step here, you're life, as you know it, had changed. To fall in love with this country is by no means a feat with the smell of Vietnamese coffee sufficient to keep you entangled and entranced. Vietnam is a place of beauty, serenity, tradition and utterly amazing gastronome, a place where all senses are engaged with the vividness of colours, the drone of motorbikes, the smell of charcoal smoke roasting goodness, and the cool of evaporation on the skin.

Vietnam is in no rush to catch up with the rest of the world but it is flourishing to become one of the greatest tourist getaways. Adventure begins right here in the streets, the sea of bikes, around 4 million plaguing the traffic and giving the junkie some adrenaline high. This creates an imagery of a surreal dream that is a nightmare to cross. For travellers who come back a second, a third, a fourth time around, Vietnam is lazily changing in a pace of ebb and flow, but as the locals would say, "same same, but different".

GEOGRAPHY

Vietnam (16 10 N, 107 50 E) is besotted for its heavily forested landscape of almost half the total area. With a total area of 331,688 km2, Vietnam runs along 3 other countries in the Indochina peninsula and is almost the size of Germany. Aside from forested land, hills and mountains also cover the terrain up north at 40% of the total area, with southern of Vietnam flat lands taking up less than 20%. The highest mountain (and point) in Vietnam is the Phan Xi Pang, 3,143 metres above sea level, the South China Sea (0 metres).

CLIMATE

The weather in Vietnam is diverse regionally with an area large enough to cover 2 climate zones: tropical and temperate. In North Vietnam, four seasons embrace the temperate zone- winter, spring, summer, and autumn. The Central Highlands suffer extremes of hot summers and cold winters, while the South Vietnam climate is fundamentally tropical. The perfect time to be in Vietnam, upon critical suggestion would be from January to March, as months before or after are characterized by either very cold with flooding in some parts, or the high roasting sun.

PEOPLE

In this relatively big country thrives a population of 88,576,758 Vietnamese, most of which are Kinh or Viets comprise almost 90% of the population and, as such, practice political and economic control, while a great many minority ethnic groups that are in existence are, by size, Tay, Muong, Khome, Hoa, Nun, and about 47 others. Most Vietnamese are Buddhists but a sizeable 80% are not devout of any religion. Just 9.3% strongly identified with Buddhism, 7.2% are Christians. A teeny minority adhere to ethnic religions like Hoa Hoa (1.5%) and Caodaism (1.1%).

LANGUAGE

VIETNAMESE is the socialist republic's official language, while ENGLISH is the favoured second official language over the colonial language FRENCH. The language paradigm in Vietnam also consists of some CHINESE and KHMER with some ethnic groups with their languages or dialects. One thing they all got in common- a love for football.

ATTRACTION

Besides football, there is so much more ways to have a grand time in Vietnam. While the temples and historical monuments are becoming quite too solemn and serious for the liking, paying a short visit to the one and only Uncle Mao is quintessentially essential. After an educational tour of the country, be it in Ho Chi Minh or Hanoi, a bona fide nature experience is a must in these parts be it at the Nha Trang, Phan Thiet, Ha Long Bay or the Ban Gioc waterfalls. Hoi An is perhaps one of the places with the strongest resistance to change, thus its appeal to travellers with the taste for the old and authentic.

FOOD

Vietnamese cuisine is a fair-weathered friend to the world with Viet restaurants flourishing and familiarizing the whole world starting with the ever famous pho. Pho is a true and loyal breakfast buddy, effervescent as it is universal alluring and allowing everyone, locals and tourists alike, a taste of Vietnam-in-a-bowl. No, that is a garnish tray not a fresh salad. You add in the sprouts, a squeeze of lemon upon liking, then the chili and fish sauce, and finally, the coriander leaves. Now dissecting the banh mi, there you will find on that crunchy and so good baguette a bed of succulent grilled pork, ham, vegetables, dressing, some shrimp paste and at times a fried runny egg surprise. This is the real deluxe sandwich. Another favourite is the goi coun or fresh rice spring roll which contains a healthy balance of pork, vegetable, and tofu. Banh xeo, also ubiquitous all over Vietnam is a light and hearty snack for no more than 20 cents which is essentially a bouquet of goodness on a crispy and crunchy rice and coco milk batter. This seems like the same batter as in Sri Lankan hoppers or the Indian dhosa-any possibility of influence? Again, Vietnamese flavour is all about a balance of tastes- of sweet, sour, salty, definitely spicy with a hint of tart element sans excessive oil.

Would like some coffee to swirl it all down? I don't know about most of you but the tinker of the slow drip of coffee on a bed of condensed creaminess will make the traveller want to wake up to this sound every morning. Similar to the baguette, Vietnamese cuisine played mother to French cuisine, rearing it as her own. As a result, freshly baked pastries and cakes the traveller can smell 5-7 houses down the road.

Life in Vietnam renders simplicity, but a good life is a dream to be had for the locals, and with an unimaginable demographic living near the poverty line, the cost of living here tends to be really affordable particularly to the independent budget traveller. Delight in the meagre offerings of traditional Vietnam while it is still possible, for whatever the weather, modernization will gradually come regardless resistance. The only assurance the traveller will get is to hope and make the self believe that as things change, Vietnam will remain "same same."

For more valuable travel information on backpacking and various destinations throughout the world please visit http://www.backpackingaddictz.com

Email: admin@backpackingaddictz.com

Josh
Backpacking Addictz

Barbecue Pork Steaks - Secret Ways to Cook Them Revealed For the Very First Time

Have you ever eaten a barbecue pork steak? If not, you are really missing out on a delicious barbecue experience. Almost everyone who is from the region of the United States that surrounds the City of St. Louis has, and takes for granted that everyone else in the country has too. That is not the case. It is very hard to find them outside of the St. Louis influenced regional area.

For his reason, directions for properly preparing a pork steak will be presented:

Locate the right cut of meat. This may sound obviously easy. It is not. In areas outside of the St. Louis zone, it is very difficult to find the cut that we know as the pork steak. You just can't pop down to the Schnucks and get 3 pounds on sale. Grocery stores don't even have them. Butchers look at you like you have three heads if you ask for one. This is how you get an authentic pork steak to cook. Go to your friendly butcher and ask him if he would be so kind as to custom cut some meat for you. He should be happy and willing to do this. If not, find another butcher. Tell him you need a pork shoulder, (the Boston butt portion) sliced into steaks, approximately 3/4 inch thick. Get about six of them. This is a pork steak. A pork chop is not a very good substitute, because it is a pork chop. Thank your butcher for helping you, and pay him. He should be more than willing to accept your money, and will be glad to see you again if you pay him.
Get out your Weber style kettle grill, set it up for direct cooking. This means build a charcoal fire on the bottom grate, and spread out the coals across the bottom when properly lit. You want your fire to be medium hot when you grill your pork steaks.
Season the steaks with salt and pepper. You may want to rub them with a barbecue rub. Some do, some don't. Put the steaks on the grill, cover with the lid, vents open. You'll hear all sorts of sizzling sounds and smoke will pour out of the open top vents. This is good. Turn the steaks over after about 5 minutes, and do the same with the lid, smoke pouring out. Cook this side for about 5 minutes.
Remove the steaks to one of those cheap aluminum disposable baking pans that you can purchase at your grocery store, and cover them with the barbecue sauce that you like best. In St. Louis, the sauce of choice for old school backyard grill-masters would be Maulls, a local sauce with a catchy TV advertising jingle. Any sauce will do though, as long as it is your favorite. Some people will add beer to the mix at this point, both by drinking some and adding some to the sauce pan.
Place your steaks back on the grill, in the pan and let them baste for awhile, until you are ready to eat.
Serve them with potato salad (the kind made with mayo and egg is the best for authenticity) on the side.
Accept the praise offered by your family and friends humbly as they devour your pork steaks.

There you have it, the secret method used by native St. Louis barbecue chef's to prepare the dish, barbecue Saint Louis Style Pork Steaks.

Anyone For Grilled Eggs on a Green Egg Grill?

Big Green Egg Grills (BGE) hatched in 1974 in a strip mall in Atlanta, Georgia. Ed Fisher borrowed the idea of an Oriental cooking concept with ceramics and gave birth to the Big Green Egg grill. BGE is the world's largest manufacturer of kamado-style cookers, with international distribution. It is the fastest growing category in the United States' barbecue industry and the EGG is available for purchase in over twenty countries. There are five sizes of EGG grills to choose from, with over one hundred accessories and products related to grilling available.

With television programs like The Today Show, The View and channels like HGTV and Chefs like Bobby Flay touting it, the marketing needs little more than word of mouth. A champion barbecue cheg, Dr. BBQ, uses the EGG exclusively around the country. The passion that owners of the grill have is contagious.

Because of the space age ceramic construction, this grill can be used year round, regardless of the climate. With five sizes from mini to extra large, you can easily find one that will suit your family's needs. You can also purchase extra stuff from BGE like utensils, pizza stones, lump charcoal and cooking space extenders.

It also comes with a DVD with cooking instructions for novice grill chefs. And if you want to make an impact, you can purchase coordinated apparel from BGE as well.

Benefits of the Big Green Egg grills include the following:

* You don't need lighter fluid and it will be hot enough to cook in 10 minutes

* The ceramic hood and bowl are design to retain heat and distribute it evenly.

* No extra charcoal is needed because you can reuse unburned charcoal

* Once the EGG is closed, there are no flare-ups

* The EGG's temperature tolerance is 0F to 1800F

* Grill during all 4 seasons

* Don't worry about the kids, the outside surface is always cool

* Ceramics don't rust

* Keeps meat nice and moist

You can make an entire meal on one of these grills. You sear, grill, or slow smoke on an EGG. Cook your side dishes too, like vegetables, bread, pizza and desserts. Just put in some natural lump coal turn it on and start cooking.

The largest EGG, the XL EGG has 425 sq inches of cooking surface. That equates to 24 hamburgers or 11 whole chickens, 12 steaks or 2 twenty pound turkeys. It'll also do 14 full racks of ribs at a time. The Large version has 255 sq inches and can handle 1 twenty pound turkey, 12 burgers and half a dozen chickens. That's still a lot of chickens

If you're looking for something a bit smaller, the Small EGG comes in at 133 square inches of grilling surface. That'll cook a 12 pound turkey, 4 burgers, a chicken, 2 steaks or a rack of ribs. If you want something portable, the Mini Big Green Egg is great for camp outs. It'll cook a couple of chicken breasts, a couple of pork chops or a steak.

Whatever your pleasure, you can find these internationally at locations that include Barbecues Galore, High Country Outfitters and Amazon.

Tasty Chicken Breast Grilled Perfectly

Cooking on a grill is one of the most interesting activities that could spice up any summer gimmick you have in mind. Outdoor picnics and barbecue parties are best enjoyed with tasty treats that have that delectable smoky flavor. Among the favorite grilled treats children and adults love are grilled chicken breasts cooked to their tastiest perfection. In this article, we give you tips on how to make tasty chicken breasts using the versatile outdoor cooking device: the grill!

Tip #1: Chicken breasts are meaty parts. To get the best out of their flavor, make sure that you season them well before grilling. Concoct every kind of marinade imaginable. You can mix and match different condiments, for as long as you're sure your family and guests would love the outcome. If their taste buds are on the sweet side, pop in some sugar; if they are on the spicy side, add some chili flakes. It is quite easy to invent a new marinade. There are a handful of condiments that go along well together. FYI: You do not need to dip your chicken overnight to be infused with the flavor of your marinade. An hour or so would do. Just remember that lesser time to marinade would require stronger flavor.

Tip #2: To get evenly cooked chicken, make sure that they are of approximately the same size. Different sizes naturally require different temperatures and time to cook.

Tip #3: Coat your chicken with oil before cooking. This will prevent the skin of your meat to be damaged during the cooking process.

Tip #4: Always preheat your grill before popping in the chicken. Turn on the flames at high heat for at lest 15 minutes with the lid on so the heat circulates onto the grill surface. When the grill is completely heated, you can start popping in the chicken.

Tip #5: Make sure that you are cooking your chicken all the way through. To ensure that your meat is cooked right, you may insert a thermometer and see to it that the inside temperature reaches 170degrees. You may also make a cut on the meatiest part of your chicken breast. If there are no more pink parts, your chicken is cooked.

Cooking chicken breasts on the grill is pretty easy, simple, and tasty. Chicken are meaty and flavorful yet inexpensive as compared to other meats like beef and pork. However, you must be careful about cooking your chicken breasts on the grill. Chicken meat is less dense, thus, the bacteria travels faster. If you do not cook the meat of your chicken breasts through, your food may be contaminated with bacteria.

Pig Roast in Hawaii

kalua pig imu Pig Roast Hawaii'sbig island in kailua kona , Youtube Watchers. Hawaii's Adventures is looking to become Google partners. We need you to help us, Please subscribe to our Youtube channel. We have are eyes on Hawaii for you. Will be putting up high quality videos of Hawaii. That are Adventures Fishing, Sports, Surfing, Hunting, Beach Folleys and much much more... Please leave a comment of what adventure you would like to see in hawaii.



http://www.youtube.com/watch?v=74j2LY-Chs4&hl=en

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.

Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.

However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!

So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.

So how do you do it? Lets find out!

For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:

A shallow metal pan or dish half-filled with tap water
A meat thermometer
A grill thermometer (if your grill doesn't have one built-in)


Start your charcoal or gas burners as you normally would.

If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment.

If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.

Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.

Put your grill grate on.

Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill

Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill. This is the open area, under which there are no coals or gas burners burning.

Close the lid and let your food roast.

Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes.

If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill.

Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!

When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.

When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.

Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.

Carve and serve!

A few other tips to make your indirect heat grilled foods shine!

Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.

Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.

Well that's it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.

How to Make a Dijon Pork Tenderloin With Rhubarb Sauce and Tasty Onion Baked Pork Chops

Lean pork is a healthy meat we can enjoy without guilt. If you are looking for new and different ways to prepare pork, here are some suggestions for your recipe file. This Pork Tenderloin recipe uses Dijon mustard for a bit of a tang and is served with a Rhubarb Sauce. This makes for a very tasty main course. The Tasty Onion Baked Pork Chops are quick and easy for making a meal in a hurry. Both of these recipes are diabetic friendly.

DIJON PORK TENDERLOIN WITH RHUBARB SAUCE

3 lb pork tenderloin roast
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tsp rosemary
1/2 tsp salt
1/2 tsp black pepper

SAUCE:

3 cups sliced rhubarb
1/3 cup orange juice
1/3 cup SPLENDA
1 tbsp cider vinegar

Preheat oven to 350 degrees. Spray a roasting pan and rack with non-stick cooking spray.

In a small bowl, combine mustard, garlic, rosemary, salt and pepper. Rub over the pork tenderloin. Place pork on rack of prepared pan. Bake, uncovered, 1 hour to 1 hour and 15 minutes or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.

Sauce: In a small saucepan, bring all the sauce ingredients to a boil. Reduce the heat, cover and simmer 8 -12 minutes until rhubarb is tender. Serve warm, over the pork.

TASTY ONION-BAKED PORK CHOPS

1 envelope dry onion soup mix
1/3 cup plain dry bread crumbs
4 lean pork chops, approximately 1-inch thick each
1/4 cup egg substitute (or 1 egg, beaten)

Preheat oven to 400 degrees.

In a small mixing bowl, combine soup mix and bread crumbs. Rinse chops and pat dry. Pour egg substitute into a shallow bowl and dip chops into it then into the soup/bread mixture until evenly coated. Lightly spray a 13x9-inch baking pan with non-stick cooking spray. Arrange chops in pan. Bake, uncovered, 20-30 minutes to desired doneness, turning after the first 10-12 minutes.

Enjoy!

Golden_Island_Grilled_BBQ_Pork_Jerky_4oz_Pack.wmv

getanythingforcheap.com



http://www.youtube.com/watch?v=0P-8dixvTRc&hl=en

1st Taos Iron Chef: Pineapple - Taos Restaurant in Corbett Center Student Union at New Mexico State

Four top NMSU chefs battled it out on October 14, 2009, to see who would become the first Taos Iron Chef. With a key ingredient of pineapple, the results were as follows: 1st Place Rey Ovalle and his Barbeque Pineapple Chicken 2nd Adrian Palos and his Pineapple Flambé 3rd Grilled Pork and Pineapple Skewers 4th Pineapple Fajitas



http://www.youtube.com/watch?v=a79945eFBJg&hl=en

Korean Pork Daeji Bulgogi

Thank you for watching Korean Cuisine with Anna Kim! Today we are making a Korean Pork dish called Daeji Bulgogi. This is a twist to the regular beef bulgogi. I have listed the ingredients below. Please watch my other videos! Ingredients: - 1 lb. of Pork Loin - 1/2 of an Onion - 3 Green Onions - 1/4 Cup of Soy Sauce - 3 Tsp of Sugar - 1/4 Cup of Wine - 2 Tsp of Sesame Oil - 1 Tsp of Sesame Seeds - 2 Cloves of Garlic - 2 Pieces of Ginger - 1/4 Cup of Hot Pepper Paste (Go-Chu-Jang) - Slice the Pork thinly. (It is easier to slice if you put the meat in the freezer for 45 minutes) - Combine the sliced pork and onions into a bowl. - Blend together the rest of the ingredients. - Pour the marinade over the meat. - Cook on high heat for 4 minutes, mix it around and cook for another 4 minutes. - Garnish it with sesame seeds and serve with steamed rice. Enjoy! Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish!



http://www.youtube.com/watch?v=NCbsVPLxfSc&hl=en

grilled pork

http://www.youtube.com/watch?v=gMWWVJG8JSY&hl=en

Clawfinger - Recipe for hate

One of Clawfinger's best songs.



http://www.youtube.com/watch?v=4Aw8XMSPi54&hl=en

Preparing Pork LoinBack Ribs - TVWB - virtualweberbullet.com

Preparing pork loin back ribs for smoking in the Weber Smokey Mountain Cooker. Author: The Virtual Weber Bullet, www.virtualweberbullet.com



http://www.youtube.com/watch?v=Hks-J1pJ7xQ&hl=en

Pork And Veal Pie

This is a good, meaty pie to satisfy the carnivore in you. Make it the next time you have company for dinner. Add some vegetables and a light dessert to round out the meal. Leftovers can be wrapped and refrigerated. While they can be served cold, I recommend warming them up before eating.

Pastry

3 cups flour
1/2 cup soft butter or margarine
1/3 cup shortening
1 egg, beaten
1/4 cup cold milk

Filling

1 pound lean ground pork
1 pound ground veal
1/4 cup ground salt pork
3/4 cup minced onion
1 clove garlic, pureed
1/4 teaspoon ground clove
2 tablespoons chopped parsley
1 tablespoon chopped celery leaves
1/4 cup boiling water
1 teaspoon salt
1/4 teaspoon pepper

Oven: 425/325 degrees

Put the flour and butter in a bowl. With a blender, blend to the consistency of corn meal. Add the shortening, and blend into coarse pieces. Combine egg and milk and add gradually to the mixture, using a fork to mix. Shape into a ball, wrap in foil, and refrigerate one hour.

Meanwhile, cook the pork, veal, salt pork, onion and garlic in a heavy skillet for three minutes. Add the remaining ingredients. Cover and simmer for 25 minutes. Let cool.

Roll out two-thirds of the pastry into a circle. Put into a 9-inch pie pan. Drain the cooled filling and fill the shell with the meat. Roll out remaining pastry. Cut slits to allow steam to vent, then fit onto pie and crimp edges. Bake 15 minutes at 425 degrees, then reduce heat to 325 degrees and continue baking another 25 minutes or until golden brown. Can be served hot or cold. Serves six or more.

Sal Grosso Brazilian Steak House

Once upon the Gaucho Tradition of Churrasco spread through out Brazil and over many years of hard work and innovation to the concept we have successfully opened 5 locations in Sao Paulo, Brazil, the 3rd largest city in the world , the largest in South America) and our first stateside location in Atlanta, Georgia. The interior is made up of rich hardwood columns, walls and moldings; all done in excellent craftsmanship. The furnishings are elegant yet rustic with leather dining chairs specially made in Brazil. The lighting style is contemporary and delicate. The walls are decorated with original modern abstract art work created by a premier artist. The restaurant is divided into several different ambiances. On your left upon entering is a large bar that seats around 30 and extends out to the patio bar which seats another 15. The bar will primarily serve to waiting diners. The banquet room is large enough to seat up to 70 guests. Its elegance and beauty make it perfect for private parties or any business gathering. The cozy Adega room (wine storage) holds Sal Grossos premier wine cases and is warmed with a large decorative fireplace. The center room houses the large buffet that curves with the shape of the room. The all glass outdoor kitchen (where you can watch the Gauchos cook the meats) and the water fountain that cascades into a lower pool make for one of the best patio dining experiences around. Seating will be on special made imported leather chairs from Brazil and ...



http://www.youtube.com/watch?v=Etl0Cg-Gv4E&hl=en

Garlic Pork Roast Recipe - Garlic Studded Pork

Get the full story! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!



http://www.youtube.com/watch?v=FrusRsWn69o&hl=en

MOV00004.3gp

grilled pork



http://www.youtube.com/watch?v=ehVv9sClI20&hl=en

Frying pan pizza - Delia Smith's One is Fun - BBC

Delia Smith creates a pizza made from a scone dough which is firstly cooked in a frying pan and then grilled. The world is your oyster when it comes to toppings but Delia plumps for a classic topping of mozzarella cheese, tomatoes, anchoves and olives. Clip taken from her One is Fun cookery series. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: www.youtube.com



http://www.youtube.com/watch?v=BGrGJ0a4dSY&hl=en

Quick Low Carb Cooking

Low Carbohydrate Diets have helped a lot of people to lose weight. The purpose of this article is not to inspire you to low carb. Only your doctor can tell you if it's right for you. What you will learn are some fantastic ideas to cook and prepare great low carb meals fast.

One of the neat things about a low carbohydrate diet is that it is so simple. Meal preparation can be done quickly because it is not complex. The more complex the recipe, usually the more carbohydrates it has because it would involve sauces, etc.

Grilled Meats

The basics of a low carb diet are proteins and vegetables. So in it's most simple form, that can mean a nice grilled steak with a salad. That can be done in 10 to 20 minutes (and by the way, it's delicious).

So the first thing you need to do is keep a selection of meats on hand, beef steaks, pork chops, chicken, fish; anything that can be grilled and some salad fixings.

Quick Salads

Salads can be the most enjoyable part of the meal. There is no end to the variety of salads. To do quick low carb cooking, you should have a few items on hand to help you prepare your salads.

First, stock up with different kinds of lettuce. Many people just buy iceberg lettuce and build from there. Actually, iceberg lettuce doesn't have the nutritional value that other lettuces do, nor the flavor. Experiment with different types of lettuce as a base for your salad. Mix several different kinds, as well as tossing in some spinach, turnip greens or any low carb greens.

You can tear the lettuce up as you need it, or you can tear it up all at once and store it. I suggest tearing because it's not a good idea to use a steel knife on lettuce. It will make it turn brown. They do make plastic knives for this purpose.

You don't want just lettuce in your salad. While this provides fiber, just eating plain lettuce will get tiring after awhile. So you will want to stock up on some great fresh vegetables that go well in your salad.

The best thing to do, is to gather these vegetables, clean them and have them ready to go when you need them. You will want to trim them, even chop or dice them so they are ready to hit the salad and store them in a plastic bag or container in the refrigerator. Then, you can just pull them out when you are building your salad and toss a handful into the salad.

Some good ideas for low carb salad vegetables would include celery, green onions, radishes, green bell pepper, broccoli, cauliflower, small amounts of carrot or tomato and bean sprouts (gives a nice crunchy feel).

One way to do this is to prepare all the vegetables you may want for your salad and store them in one container. That way you can reach in and grab a handful whenever you need them. This works well, but you make sure you leave plenty of room in the container to shake the vegetables up and make sure they are mixed well.

Another option is to store each veggie in a separate plastic bag (you could still keep them all in one plastic bowl) and then you can have different vegetables on your salad every night.

One more quick idea about adding vegetables to your salad: Use frozen veggies.

Frozen vegetables retain a lot of the nutritional value. You could take a mixture of low carb frozen veggies and put them in a bowl of hot tap water. Once they thaw and lose their chill, put them on top of your lettuce, add a good low carb dressing and you have a nice salad to go with your chops or steak.

Mmmm. I think I've talked myself into cooking a quick low carb meal.

Grilled pork tenderloin chops three ways

Here are three variations on grilled pork tenderloin chops, as I welcome spring to Cleveland and break out the grill for the first time of the season. If you'd like to see the expanded version, send an email to Alice at grillitwithbobby@gmail.com telling her you want to see me on Grill It! with Chef Bobby Flay.



http://www.youtube.com/watch?v=Hs0eqZ5p_JA&hl=en

Travelling to Germany

In 1871 the German Empire was created, with the Hohenzollern dynasty of Prussia at its head. The empire was proclaimed in Versailles after the French were defeated in the Franco-Prussian War and by 1884, Germany was creating overseas colonies. In the Berlin Conference of that same year, the major European powers divided Africa, and the Germans claimed regions which included German East Africa, South West Africa, Togo and Cameroon. This rush for Africa caused tension between the powerful countries of Europe, and is often cited as a contributing factor to the conditions that led to the First World War, which was eventually triggered by the assassination of Austria's Crown Prince, Franz Ferdinand. In one of the bloodiest conflicts in history, Germany was defeated and in June 1919, was forced to sign the Treaty of Versailles. The harshness of the treaty set the scene for the rise of Nazism in the country.

With almost 10 million Germans dying, and the destruction of cities, the Second World War was a grim period in the country's history. The east was claimed by the communists and the rest was partitioned by the Allies. These sectors were merged in 1949 to create the Federal Republic of Germany, whilst the Soviet sector became the German Democratic Republic. They came to be known informally as West Germany and East Germany respectively, with the latter choosing East Berlin as its capital. The West opted for Bonn, but only provisionally, as they considered the two state solution to be artificial. Construction began on the infamous Berlin wall in 1961. The wall stood for more than a quarter of a century, in which time, between 98 and 250 people died attempting to cross it, depending on which version you wish to believe.

In 1989, Hungary opened its borders causing thousands of Germans to flee the East and enter West Germany via Hungary. The East never recovered from these events, and in 1990 the four occupying powers relinquished their rights and Germany regained full sovereignty. Today, the country is divided into 16 states.

Tourism has grown since the war, with the country claiming 7th place in the world's 'most visited' chart. Let's not forget that this is the land of Goethe, Mendelssohn and Bach. The history is rich, the landscape is varied and the people are friendly. As a holiday destination, the country takes some beating. Although sunshine isn't guaranteed, as is the case in the south of Europe, there are plenty of other attractions.

Berlin is a fantastic city to visit, especially in springtime. The historical centre of the city is replete with Prussian splendour. Unter den Linden has many well known, historical buildings. The Brandenburg Gate is well worth a visit, as is the cathedral. As you would expect of any major city, there are numerous restaurants, bars and coffee shops.

The Rhine River, one of Europe's major arteries, has been a favourite destination for many years. Rising in the Alps, it passes through Switzerland, Germany, France and Holland before arriving at the North Sea. The Moselle meets the Rhine at Koblenz, then continues past the historic fortress town of Boppard. Cologne could provide an interesting stop-over, with its chocolate museum and huge Gothic Cathedral.

Munich hosts one of the most famous events in Germany, if not the world. The Oktoberfest runs for some sixteen days annually, and receives over six million visitors who consume huge amounts of beer and sausages. Other delicacies on offer are roast pork, grilled fish, potato and bread dumplings, cheese noodles and sauerkraut.

Another world famous event is The Passion Play at Oberammergau. In 1633, many villagers perished when the plague descended upon Oberammergau. The survivors pledged to re-enact the story of Christ's death and resurrection, in order to avoid a repetition of the tragedy. Despite wars and other complications, the play has taken place every ten years since 1634, and so far the plague has not returned. Running from May through to October, the play attracts half a million visitors. The actors are chosen from Oberammergau and the surrounding villages, in order to maintain the solemn tradition. The play runs from 2.30pm until 10.30pm, with a break for dinner at 5pm.

Germany has many fine beaches, historical cities, dramatic rivers and spectacular countryside, and as you would expect, the road connections are superb.

The Art of Combination and the Vegetable Kingdom

The Art of Combination is an expert's road map through the fascinating world of Chinese food mixtures. To the connoisseur, when diverse foods are brought together in combinations, the purpose is to heighten the taste, form, and appearance of the principal ingredient and of the completed dish. In this article, the cook is urged to substitute creatively when following a recipe, to invent her own combinations. It is clear, however, that not all mixtures are ideal; and that certain principles, stated or instated, are at work when the Chinese cook decides precisely what vegetable they will use, and in what quantity, to transform, say, a handful of shrimp into a masterpiece.

Roast beef, grilled steak, fried chicken are "autonomous" dishes that require little or no admixture; but a
Chinese menu takes in the whole gamut of cookery methods, and a single dish may bring together four to seven different foodstuffs. Variations lead to constant creation of new dishes, which explains the many schools of cooking in China.

Occidentals are always surprised to discover that lobster and chicken livers make a superb pairing. Or that
poultry, pork, and, seafood combine well. Chicken and ham complement each other miraculously. How does one make such decisions? The scientific mind can deduce some underlying rules that cover most cases.

The Vegetable Kingdom

The heart of the mixing problem is to decide what will mix well with meat. No Chinese would think of mixing
Two kinds of "red" meat, such as beef with mutton, or lamb with pork. They simply do not seem to blend, perhaps because they all belong to the land animal family, as distinct from birds and fish. Better marriages are made by going further a field. The vegetable kingdom is the richest source of culinary partners.

The basic vegetables in Chinese cuisine are:
Bamboo shoots
French beans
Snow peas
Young peas or petits pois
Mushrooms, dried or fresh
Green peppers
Bean sprouts
Broccoli stems
Chinese broccoli (gai laan choy), the leaves of which may also be used
Asparagus tips
Kohlrabi
Cabbage
Onions
Water chestnuts
Aubergine (eggplant)
Turnips
Almonds
Bean curd
Chinese pickled mustard plant (called pickled or salted gai Choy)

Observe the omission of carrots, cucumbers, and cauliflower. These are eaten by the Chinese, but generally as separate dishes rather than in mixtures. A carrot is too sweet for mingling in Chinese food except where a "sweet and sour" sauce is used. Cucumbers have a high water content that would make a mixture too soupy. Cauliflower cannot be cut readily into the slices, strips, or cubes necessary for quick cooking and to match the size and shape of other ingredients.

The two queens among mixers are bamboo shoots and water chestnuts. They perform as catalysts, marrying the flavors of anything they are combined with, while not having too much taste of their own. It is their texture that is perfect. Bamboo shoots do especially well in stir-fried mixtures (ch ao) or in stews (mun). Water chestnut, cut in slices, is a desirable ingredient in chop suey making the difference, in fact, between a mediocre vegetable dish and one that is very fine. Minced water chestnut is excellent in meatballs and even better combined with minced shrimp.