Best meat for healthy eating

Choose the right products for meat and poultry may be one of the most difficult parts of cooking and eating for better health. Meat, fish and poultry are important sources of protein, iron, vitamins and minerals, but they are often laden with undesirable qualities such as saturated fat and cholesterol. Selection of the best, leaner cuts of meat is important for any healthy shopper.

Eating The Mouth Watering Memphis Style Pork Ribs

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can't wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.
While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig's rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.
However you decide to cook them, low heat and slow cooking will give you the best rib.
For the mop sauce
·1 1/2 cups cider vinegar
·2 cups apple cider
·2 bay leaves
·4 cloves garlic, finely minced
·3 tablespoons hot sauce
·1 tablespoon salt
·3/4 cup BBQ Rub, recipe follows
For the rub
·1/4 cup paprika
·1/4 cup dark brown sugar
·2 tablespoons black pepper
·1 tablespoon salt
·1 tablespoon celery salt
·2 teaspoons garlic powder
·2 teaspoons dry mustard
·2 teaspoons cumin
·1 teaspoon cayenne pepper
Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it's easier to use a paper towel or a dishtowel to get a secure grip.
Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.
Preparing the smoker - Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.
Smoking the ribs - Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.
Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Healthy Eating Recipes

For most of us healthy eating is an intimidating phrase. However with the right kind of healthy eating recipes you will not find this to be a very intimidating ordeal. The problem is that most of us are addicted to fast food and healthy eating just sounds boring. The fact of the matter is that with the right resources healthy eating does not have to be that boring.

Now you may be exercising and trying to shed your excess weight but not focusing on what you eat is going to bring your efforts to no avail. Staying away from fast food and depriving you of what is considered to be the most pleasuring ordeal of human life can be a difficult task. However if you have the right alternatives at hand you will no longer feel deprived nor unhealthy.

You can substitute oily and fatty food for homemade grilled chicken and fresh salad for every meal. You'll also be able to find a variety of different antioxidant supplements that will help to boost your energy and achieve your weight loss goals. The object is not to starve yourself to lose weight. Rather the object is to substitute unhealthy food with healthy eating recipes comprised of things that are beneficial to the body.

Common sense dictates to make use of a lot of fresh vegetables and fruits. This is why having a salad accompanying every meal is a great idea. You can create a variety of different salad treats by making use of fruits and vegetables in different combinations. However, it is important to stay away from fatty salad dressings that will only make the salad lose its nutritional value.

Along with this you need to restrict the intake of fried foods. French Fries, fried chicken, pizzas and other oily foods are not counted amongst the healthy diet recipes. Rather you should look towards baked and grilled items. Chicken and fish are particularly good to utilize in healthy eating recipes as they have great nutritional value along with which they turn out great when grilled and baked. Pork is definitely discouraged if you are looking to lose weight. The intake of red meat should also be regulated as it can have negative impacts on your body if consumed on a regular basis.

Adding a variety of beans to your healthy eating recipes can also help to create some real tasty and delicious treats. Dried beans, pistachios, almonds, peanut butter and other such items can be used to create the most exotic diet foods that you will ever get to eat.

Another good thing about healthy eating recipes is that these types of recipes are generally easier to prepare in comparison to conventional recipes. This is because they do not require deep frying or other such difficult processes and can be prepared in the simplest of manners.

Take advantage of the internet and look for healthy eating recipes that are easy to make and bring great benefits for your body.

Alligator eating a sausage

I was eating in the Everglades and decided one of my favorite animals.



http://www.youtube.com/watch?v=JYlda_8BS5A&hl=en

Ancient Sumerians - eating habits

Sumerians were the first stop, culture, hunting and gathering food and start growing. Like many other inventions, the Sumerian culture in the world, announced that they were also in agriculture and food products. Sumerian diet consisted mainly of barley.

The raw food was more Sumerian barley, barley cakes, barley and pasta are all great accompaniments to meals. The wheat and millet were other materials used in food Sumerian. Agriculture has shown fruit and vegetables, chickpeas,Lentils, beans, onions, garlic, leek, cucumber, cress, mustard and fresh green salad was part of the early Sumerian diet. Sumerians were the first culture to stop and leave the former nomadic lifestyle. With the settlement began to domesticate animals for providing food and work. Goat milk and meat, eggs, pork, game, deer and roe deer were part of food Sumerian.

Daily food Sumerian was probably barley bread with onions and beans washed down withBarley beer. Fish swarmed in the rivers of Mesopotamia were an important food source. About fifty different species of fish are first mentioned in texts from before 2300 BC and the sellers of fried fish was a flourishing trade in the city of Ur. Food stalls also sold pickled onions, freshly grilled goat, mutton and pork. Beef has always been popular, and often in the city to low population density compared, as the heat would ruin. The cattle were slaughtered forConsumption when towards the end of their working lives have been.

Information on food can be collected from the Sumerian archaeological and written records on cuneiform tablets. These sources also stress the importance of barley and wheat cakes as a staple food along with corn and bean soup, onions, leeks, garlic and melon. In addition to the vegetables grown, Sumerian foods include fruit. These are apples, figs and grapes. Various herbs, honey, cheese, butter andvegetable oil were called in later Sumerian Records Food. Sumerians drank beer frequently, and sometimes wine. Preservation of food was meat is salted and preserved fruits were developed in honey. Various other fruits, including apples were dried to preserve them and cause fermentation is also mentioned in Akkadian texts.

The rice and maize was unknown in Mesopotamia, so barley flour and staple foods was the diet of the Sumerians. Their bread was coarse, shallow andunleavened, if a version was made of flour more expensive end. The pieces of this bread were found in the tomb of Queen Puabi of Ur in there for maintenance as well. Bread and butter has been improved, milk and cheese, sesame, and fruit and juice for her. Later records show, and made truffles. With the advent of irrigation canals with lush fruit, vegetables and fruit such as blackberries, pears, plums, cherries and pomegranates were in abundance. Moreimportant food crops in southern Mesopotamia was the date palm. Goats, cows and sheep were domesticated mother for milk, geese and ducks for eggs and about 50 varieties of fish were a staple food Sumerian. The meat was cooked by roasting, boiling, baking or frying, and obtained by drying, salting or smoking.

Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

Prepare your freshly-caught Piranha native style, with these Brazilian recipes. Cachama, a Piranha-related farm-raised species, is often used where Piranha are not locally available. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) which also originate in the Amazon and Orinoco River basins can likewise be used. Two Cachama species cultivated commercially in Central and South America are the white one (Piaractus brachypomus) and the black one (Colossoma macropomum). If one of these is not available where you live, any firm white-fleshed fish or fillets will amply suffice. Here are four delicious ways to prepare your Piranha:

Piranha in Tomato Sauce

Ingredients:

Piranha, whole, cleaned and scaled

4 firm, ripe tomatoes

1 finely chopped medium-sized onion

2 tablespoons of finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Directions:

Peel and cut tomato into small cubes. Put half the tomatoes and onion into a large frying pan, place the cleaned Piranha on top then cover it with the rest of the tomato, onion and parsley. Add the salt and pepper.

Add half of the water and cook covered over a low fire for about 20 minutes or until the fish can be easily pierced with a fork.

Carefully remove the Piranha from the pan and place on a warm serving dish.
Reduce the mixture in the frying pan for an additional 5 minutes until thickened and pour over the Piranha.

Brazilian Piranha Soup

Ingredients:

Piranha, whole fish (or heads)

green vegetables in season or to taste

carrots, peeled and sliced or diced

yams, peeled and cut up

onions, whole small or quartered

salt and pepper to taste

1 or 2 small chilies to spice things up a bit

small ginger root, coarsely chopped

1 or 2 sliced or wedged lemons or limes

Directions:

Boil whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins from the fish. Slice lemon or lime as garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely from Piranha heads if desired.

Fried Piranha

Ingredients:

A medium-sized whole Piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

whole lemon or lime

1 or 2 whole ripe tomatoes, sliced

small quantity of seasoned flour or corn meal

Directions:

Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.

Grilling Piranha Amazon Style

Grilling fresh-caught fish on an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 - 6 inches from the heat. In the wild you can use a framework of small twigs and shaved saplings to position the fish over the fire. Cover the fish with a banana leaf (or foil), and cook until the fish is brown on the underside, approximately 6 - 8 minutes. Turn the fish carefully and continue until the flesh near the bone is (check with the tip of a small knife or long fork), in approximately 8 to 10 minutes. Smaller fish usually work best using this method, especially in the jungle.

Modifying these procedures slightly will allow you to adapt them for use with a barbeque grill. If you haven't already, be sure to read the article "Piranha: Deadly and Delicious" which is online at: http://EzineArticles.com/?id=72722 . Buen Provecho!