Garlic Pork Roast Recipe - Garlic Studded Pork

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

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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.