All About Foods, Drinks etc.

Cabernet Sauvignon is the grape responsible for the wines of Bordeaux’s Medoc region, arguably some of the finest reds in the world. Cabernet Sauvignon performs well practically the world over, as long as it’s not too cold, but in certain appellations in France, and more recently in California’s Napa Valley, it produces wines that astonish with their richness and complexity.

Cabernet Sauvignon is a medium to full-bodied, densely-colored wine, rich in berry flavor with a distinct herbaceousness. A true Cabernet Sauvignon is unblended, austerely tannic, and characterized by the flavor of tea or herbs, leaves and stems.

Cabernet’s complexity is endlessly intriguing, partially because it melds brilliantly with other grapes. When blended with the Merlot grape for instance, a softer and more subtle Cabernet emerges without surrendering its quintessential character. Cabernet Sauvignon can be a delicious wine.

The aging process is critical to the taste and flavor of Cabernet Sauvignon. Winemakers often age Cabernet Sauvignons in barrels of different woods, each imparting a unique flavor. Some vintners use barrels of different woods in succession to add complexity. Most winemakers use their smallest barrels to age a full-bodied varietal like Cabernet Sauvignon. The smaller the barrel, the more pronounced is the influence of the wood.

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Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if yourfood is THOROUGHLY cooked to keep YOUR family safe from FoodPoisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?

When it comes to food preparation and storage, “CommonPractices” could be POISONING your family!

Here’s how to avoid the problem entirely:

1. Plan For Safety

Make sure you have the right equipment, including cuttingboards, utensils, food thermometers, cookware, shallowcontainers for storage, soap, and paper towels. Make sureyou have a source of clean water. Plan ahead to ensure thatthere will be adequate storage space in the refrigerator andfreezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to thesupermarket. Pick up your packaged and canned foods first.Buy cans and jars that look perfect. Do the cans have dents? Don’t buy canned goods that are dented, cracked, or bulging.These are the warning signs that dangerous bacteria may begrowing in the can. Are the jars cracked? Do they have lidsthat are loose or bulging? The food may have germs that canmake you sick. Look for any expiration dates on the labelsand never buy outdated food. Likewise, check the “use by” or”sell by” date on dairy products such as cottage cheese,cream cheese, yogurt, and sour cream and pick the ones thatwill stay fresh longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put foodinto the refrigerator or freezer right away. Make sure toset the refrigerator temperature to 40° F and the freezer to0° F. Check temperatures with an appliance thermometer. Besure to refrigerate or freeze perishables, prepared foods,and leftovers within 2 hours of shopping or preparing. Placeraw meat, poultry, and seafood in containers in therefrigerator, to prevent their juices from dripping on otherfoods. Raw juices may contain harmful bacteria. Eggs alwaysgo in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spreadthroughout the kitchen and get onto cutting boards, utensilsand counter tops. To prevent this, wash hands with soap andhot water before and after handling food, and after usingthe bathroom, changing diapers, or handling pets. Washeverything else before and after it touches food. Use papertowels or clean cloths to wipe kitchen surfaces or spills.Wash cloths before you use them again for anything else. Usethe hot cycle of your washing machine. Wash cutting boards,dishes, utensils, and counter tops with hot, soapy waterafter preparing each food item and before you go on to thenext item. A solution of 1 teaspoon of bleach in 1 quart ofwater may be used to sanitize washed surfaces and utensils.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looksbrown inside. Poke cooked chicken with a fork. The juicesshould look clear, not pink. Dig a fork into cooked fish.The fish should flake. Cooked egg whites and yolks are firm,not runny. Use a food thermometer to check the internaltemperature of meat, poultry, casseroles and other food. Usea thermometer with a small-diameter stem. Insert thethermometer 1 to 2 inches into the center of the food andwait 30 seconds to ensure an accurate measurement. Checktemperature in several places to be sure the food is evenlyheated.

6. Chill Food Promptly

Place food in the refrigerator. Don’t overfill therefrigerator. Cool air must circulate to keep food safe.Divide food and place in shallow containers. Slice roastbeef or ham and layer in containers in portions for service.Divide turkey into smaller portions or slices & refrigerate.Remove stuffing from cavity before refrigeration. Placesoups or stews in shallow containers. To cool quickly, placein ice water bath and stir. Cover and label cooked foods.Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a coldsource such as ice or commercial freezing gels. Use plentyof ice or commercial freezing gels. Cold food should be heldat or below 40° F. Hot food should be kept hot, at or above140° F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods,such as hams and roasts, to 140° F. Foods that have beencooked ahead & cooled should be reheated to at least 165° F.Reheat leftovers thoroughly to at least 165° F. Reheatsauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food.When a dish is empty or nearly empty, replace with freshcontainer of food, removing the previous container. Placecold food in containers on some ice. Hold cold foods at orbelow 40° F. Food that will be portioned and served shouldbe placed in a shallow container. Place the container insidea deep pan filled partially with ice to keep food cold. Oncefood is thoroughly heated on stovetop, oven or in microwaveoven, keep food hot by using a heat source. Place food inchafing dishes, preheated steam tables, warming trays and/orslow cookers. Check the temperature frequently to be surefood stays at or above 140° F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causingbacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range formore than 2 hours should not be eaten. If a dish is to beserved hot, get it from the stove to the table as quickly aspossible. Reheated foods should be brought to a temperatureof at least 165° F. Keep cold foods in the refrigerator oron a bed of ice until serving. This rule is particularlyimportant to remember in the summer months. Leftovers shouldbe refrigerated as soon as possible. Meats should be cut inslices of 3 inches or less and all foods should be stored insmall, shallow containers to hasten cooling. Be sure toremove all the stuffing from roast turkey or chicken andstore it separately. Giblets should also be storedseparately. Leftovers should be used within 3 days. Discardany food left out at room temperature for more than 2 hours.

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1. Enjoy what you eat

Whether someone is following the Atkins diet, the South Beach diet, the advice contained in Tom Venuto’s e-Book, “Burn the Fat, Feed the Muscle” or even a program of their own design, success depends on enjoying what you eat. When you don’t enjoy your food, you resist it. Resistance creates stress and stress is counter-productive to fat loss. It is important to look at eating as a part of your life, not a chore that interrupts your life.

The question ultimately becomes, “How do I learn to enjoy healthy foods?” Most people did not enjoy their first cup of coffee or can of beer. What happened is that in their environment, external pressures ? stress, fatigue, peer pressure ? created a desire to enjoy that steaming hot espresso or to be able to chug down a draught of beer with the best of their buddies. Eventually, a strange thing happened ? when the coffee cup was repeatedly associated with more energy or productivity, or simply the pleasure of settling down to read something while draining the cup, or when the beer became associated with fun times and great parties, they “acquired a taste.”

You can acquire a taste for healthy foods. It is important to understand how you operate, to determine if it makes sense to go “cold turkey” or transition. Many people cling to diets that allow “free days” or “gorge fests” because they never really learn to enjoy the healthy food ? they need the psychological crutch of getting comfortable again (if comfortable means bloated and nauseous from overeating junk food) and live from “free day” to “free day.” Is this you? If so, you might start transitioning and looking for an alternative. Instead of a free day, how about this: have a few free meals and then focus on enjoying the food that you consume throughout the week. Experiment with new recipes. Don’t like raw vegetables? Try steamed. Don’t like them plain? Spice them up. As you lose weight and gain energy, focus on the connection between your healthy foods and your new physique. Before long, you might even “acquire a taste” for healthy foods.2. Believe in what you are doingBelief is an important component of any lifestyle. If you don’t believe what you are doing will work, why should you continue to do it? Often times, the lack of belief is not in the program you are following, but rather in yourself. Food is an addiction that is no different than addiction to cigarettes, alcohol, or illegal drugs. To overcome this addiction, the first place to look is within you. Without faith, you are going to allow fear to maneuver you into a position to binge, overeat, and sabotage yourself.

When you don’t believe, you simply “do.” It is a frustrating concept, especially for analytical people, because they want to have a simple set of rules. It is easy as an analytical person to get into your comfort zone. Find an equation that spits out a number of calories. Get a “ratio” of foods ? 40% protein, 40% carbs, 20% fat, right? Then you have that exact formula and you are ready to go. Unfortunately, if it were that simple, more people would be sharing their success story (and their formulas) with everyone else.

The fact is that it is not the calorie or the formula or the ratio that determines your success. It is you. Whether you are on a high protein, low fat, no-sugar, or other program, your success will be determined by the level of your belief. I have witnessed people achieve success using many different nutrition styles, and the common element that linked their success was belief. If you asked them, “Will you lose your weight,” they would reply, “Absolutely.” If you cannot state that without confidence, it is time to find something you can believe in … and more often than not, it will not be a new program, but you. Believe in you.

3. Practice moderation

Moderation is the key to everything. Many people operate in an either/or mode ? either they are following a program perfectly, or they are simply going wild with their eating habits. A true lifestyle plan will be easy to follow because you won’t have to worry about counting calories or weighing foods. Why? Because you are operating from a zone called moderation. This zone is tough for many people to find, and sometimes it requires going through a strict dietary regimen in order to create the control you deserve to have over food, instead of allowing food to control you.

Moderation simply means permission to enjoy without excess. When you want a glass of wine, you pour one and savor it. You do not suddenly feel guilty and then punish yourself for having it. If you are having a slice of pizza or ice cream, you don’t create a license to eat until you are stuffed. Instead, you have a slice or two and enjoy it. If you are full, you are done. If not, then you might share a dessert with your spouse or someone else at the table.

Those who are successful at keeping their weight off don’t overeat and they don’t create limits. Some people truly enjoy healthy foods and eat these all of the time. Others have a balance they create. What is common is that they do not become a victim when they cannot eat a certain food ? if a special occasion arises, they are happy to enjoy a piece of cake. The key is that they are in control and don’t overdo it … and when it is done, they don’t allow guilt to override their success.

4. Be flexible with new ideas

Change is tough. Change is scary. If change were easy, there would not be millions of dollars in books about how to face change being sold. Change in your nutrition or health is no different than change in other areas of your life. Embracing a new style of eating can feel uncomfortable and unfamiliar. I know ? I have been there and done that myself.

The key to success, however, is not to become so boxed into your comfort zone that you cannot open to new ideas. For example, I had been conditioned to combine protein and carbs at every meal, that when my wife suggested I attempt food-combining (a concept where you do not eat proteins and starches together ? for more information, read “Fit for Life” by Harvey Diamond or “Total Health Makeover” by Marilu Henner) I simply resisted. “No way ? that’s not right! I’ve learned that …”

Eventually, however, I came to my senses. No matter how much I have read or learned, the reality is experience. You can argue with me all day long about what color the sky is ? but if it is blue in my reality, then that is the reality I will embrace. Everything productive in my life has come from being able to embrace change and try out new things. I discard what doesn’t work, and embrace what does. This ability to not fear the unknown allowed me to try food-combining even though it did not fit into my existing reality. What I found was an eating method that gave me more energy and helped me feel more comfortable. By stepping outside of my comfort zone and trying something new, I was able to integrate more freedom into my eating plan.

Don’t be afraid to try new programs, new dishes, and new recipes. Don’t pre-qualify your decisions by going to research and reading about calories and studying the fat content. Instead, just try it. Keep a journal. Record your feelings in the journal. Observe how your body reacts. Create a dialogue with food that works for you rather than living in someone else’s system. Don’t fear change ? change is required to move from overweight or obese to healthy and lean!5. Learn to hear your bodyMost of us tune out our body’s protests. It is a requirement in modern society. When we are constantly stuffing our bodies with foods that damage and harm us, our bodies cannot continue to sensitize us to the pain or we would be in a constant state of suffering. So instead, the brain tunes out the signals like background noise. We no longer realize the harm that we are doing to ourselves. We confuse cravings with hunger. We think we want sugar when our body is screaming for healthy fats. It creates a state of constant stress that we are not conscious of, and it impacts the core of our health.

This is why I believe it is great to quiet and calm things down. Don’t be afraid to juice fast for a few days. Try a “5-day high-fiber cleanse” to reconnect with your own health. Don’t listen to your friends who will scream “starvation” and swear you are going to lose pounds of muscle. Muscle doesn’t disappear overnight, and starvation is when you have NO food, not when you go on a modified fast that provides nutrients but gives you the ability to break out of a cycle of cravings and self-abuse that modern, processed foods create.

Learn to eat when you are ready, not when it is time. This doesn’t mean that if your preferred style of nutrition is consuming six meals per day that you stop. What this means is that you get in tune with your body. If you are not hungry when it is time for meal two, go back and adjust meal one so that it doesn’t fill you up so much. If you are starving by meal two, change meal one so that you are satisfied ? increase the portion size, add healthy fats, or introduce new foods.

By learning your body, you can break out of the cycle of measuring and weighing foods. You come into contact with yourself, and learn to flow. When you feel it is time to eat, you eat. You don’t eat a pre-allotted amount of calories. Instead, you listen to yourself. Think about whether you feel like having a lot of protein. If the thought turns your stomach, focus on salads, or fruit, or whole grains. Find what feels comfortable and then eat enough to satisfy you without leaving you stuffed. Practice this for a few weeks and you’ll find that you can think yourself into the shape you desire without having to obsess over calories.

These are the five keys to successful, healthy living that I have observed. The people I know who have conquered their weight and are comfortable in their bodies used different methods. Some are vegetarians, some advocate low carbohydrate diets and others feel that high protein is important. Despite these differences, however, ultimately the plan they settled into addressed these five key points and allowed them to live in their health rather than having to work on their lack of it.

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Burgundy red wines are produced in an area of France stretching from Dijon south to Beaujolais. The northern section of Burgundy is called the Cote d’Or (hills of gold) and generally, the farther north the Burgundy vineyard, the richer flavored the wine. Here the Pinot Noir grape produces deliciously seductive wines combining grace and power with supple velvet textures and complex flavors. Many of the finest Burgundy vineyards are located halfway up the hillsides, midway between overly fertile valley soils and the too steep and rocky upper slopes.

The southernmost red Burgundy region is Beaujolais, where the grapes used are Gamay rather than Pinot Noir and the wines are made to emphasize fruit and charm. Generally, these Burgundy wines are fashioned to be enjoyed in their youth, slightly chilled to bring out their berry-like character. Beaujolais should be fruity but dry, with an underlying acidity that helps complement an amazing array of foods.

The vineyards of Burgundy are ranked. The very best vineyard sites are labeled “Grand Cru.” Other vineyard sites of exceptional (but not Grand Cru) quality are labeled “Premier Cru.” A Burgundy wine label will always list the most specific geographic location that the grapes originate from, and typically nothing else.

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Thousands of types of bacteria are naturally present in ourenvironment. Not all bacteria cause disease in humans (forexample, some bacteria are used beneficially in makingcheese and yogurt). However, the prime causes of food-borneillness include parasites, viruses, and bacteria such as:

1. E. coli O157:H7

2. Campylobacter jejuni

3. Salmonella

4. Staphylococcus aureus

5. Listeria monocytogenes

6. Clostridium perfringens

7. Vibrio parahaemolyticus

8. Vibrio vulnificus

9. Hepatitis A virus, and

10. Norwalk and Norwalk-like virus

Bacteria that cause disease are called pathogens. Theseorganisms can become unwelcome guests at the dinner table.When certain pathogens enter the food supply, they can causefood-borne illness. They’re in a wide range of foods,including meat, milk and other dairy products, spices,chocolate, seafood, and even water. Millions of cases offood-borne illness occur each year.

Most cases of food-borne illness can be prevented. Carelessfood handling sets the stage for the growth of disease-causing “bugs.” For example, hot or cold foods left standingtoo long at room temperature provide an ideal climate forbacteria to grow. Proper cooking or processing of fooddestroys bacteria.

Fresh does not always mean safe. The organisms that causefood poisoning aren’t the ones that cause spoilage. Waxoften coats certain kinds of produce, such as apples andcucumbers, and may trap pesticides. To remove the wax, washwith very diluted dish detergent and a soft scrub brush, orpeel (the best nutrients are often in the peel, however).

Foods may be cross contaminated when cutting boards andkitchen tools that have been used to prepare a contaminatedfood, such as raw chicken, aren’t cleaned before being usedfor another food, such as vegetables.

How Bacteria Get In Food

Bacteria may be present on products when you buy them.Plastic-wrapped boneless chicken and ground meat, forexample, were once part of live chicken or cattle. Raw meat,poultry, seafood, and eggs aren’t sterile. Neither is freshproduce such as lettuce, tomatoes, sprouts, and melons.Foods, including safely cooked, ready-to-eat foods, canbecome cross contaminated with bacteria transferred from rawproducts, meat juices or other contaminated products, orfrom food handlers with poor personal hygiene.

Unpasteurized fruit and vegetable juices and ciders, foodsmade with raw or undercooked eggs, chicken, tuna, potato andmacaroni salads, and cream-filled pastries harboring thesepathogens have also been implicated in food-borne illnesses,as has fresh produce.

Poultry is the food most often contaminated with disease-causing organisms. It’s been estimated that 60 percent ormore of raw poultry sold at retail probably carries somedisease-causing bacteria.

Bacteria such as Listeria monocytogenes, Vibrio vulnificus,Vibrio parahaemolyticus and Salmonella have been found inraw seafood. Oysters, clams, mussels, scallops, and cocklesmay be contaminated with hepatitis A virus.

If you have a health problem, especially one that may haveimpaired your immune system, don’t eat raw shellfish and useonly pasteurized milk and cheese, and pasteurized orconcentrated ciders and juices.

Keep It Clean

The cardinal rule of safe food preparation in the home is:Keep everything clean.

The cleanliness rule applies to the areas where food isprepared and, most importantly, to the cook. Wash hands withwarm water and soap for at least 20 seconds before startingto prepare a meal and after handling raw meat or poultry.Cover long hair with a net or scarf, and be sure that anyopen sores or cuts on the hands are completely covered. Ifthe sore or cut is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to washthe countertops with a solution of 1 teaspoon chlorinebleach to about 1 quart of water or with a commercialkitchen-cleaning agent diluted according to productdirections. They’re the most effective at getting rid ofbacteria.

Also, be sure to keep dishcloths and sponges clean because,when wet, these materials harbor bacteria and may promotetheir growth. Wash dishcloths and sponges weekly in thewashing machine in hot water.

While you’re at it, sanitize the kitchen sink drainperiodically by pouring down the sink a solution of oneteaspoon bleach to one quart of water or a commercialcleaning agent. Food particles get trapped in the drain anddisposal and, along with moistness, create an idealenvironment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic andfree of cracks and crevices. Avoid boards made of soft,porous materials. Wash cutting boards with hot water, soap,and a scrub brush. Then, sanitize them in an automaticdishwasher or by rinsing with a solution of 1 teaspoonchlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them forraw foods, such as seafood or chicken, and before using themfor other foods. Consider using one cutting board only forfoods that will be cooked, such as raw fish, and anotheronly for ready-to-eat foods, such as bread, fresh fruit, andcooked fish. Visit The Cutting Board Factory for a greatselection of food-safe cutting boards.

Always use clean utensils and wash them between cuttingdifferent foods.

Wash the lids of canned foods before opening to keep dirtfrom getting into the food. Also, clean the blade of the canopener after each use. Food processors and meat grindersshould be taken apart and cleaned as soon as possible afterthey’re used.

Don’t put cooked meat on an unwashed plate or platter thathas held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warmwater. Don’t use soap or other detergents. If necessary (andappropriate) use a small scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchensurfaces with hot soapy water using antibacterial spongesand soaps.

The sponges themselves should be bacteria-free. Microwavethem for about a minute to keep them clean and dry.

Keep benches, cutting boards, knives, pans or other utensilsclean.

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