Start Your Own Home Business Selling Food

Some home food businesses create and sell pastries.

Many people have treasured, fabulous-tasting recipes and think about sharing them with others by opening a home-based food business. The idea seems ideal on the surface: the start-up costs would be low, there would be no need to hire staff initially, and you could work whatever hours you choose. However, most states don't allow home food businesses, and those that do have strict regulations.

Instructions

1. Pick a niche for your home food business. For example, you can specialize in making and selling ethnic cuisine, vegan pastries, salsa or gourmet preserves.

2. Contact your local Department of Public Health to determine whether home-food businesses are allowed in your city. Even in some states that allow for home food preparation and sale, cities within those states have the option to ban such businesses.

3. Obtain the permits needed in your city to start a home food business. This may include an employer identification number (EIN), assumed name certificate (DBA), food enterprise license, food manager certification or food handler permits.

4. Develop creative recipes to differentiate your business from competitors. For instance, if you start a business creating and selling homemade preserves, add in unique flavors such as mango pineapple and peach zinfandel to go along with standards such as blueberry and cherry.

5. Prepare your kitchen according to your state's standards. In most areas, this means your kitchen must be separated from all living areas by a solid door, and that it cannot be used to prepare food for those in your household.

6. Make alternate plans for prepare food for your family. In all likelihood, you will not be allowed to use the same kitchen for your business that you use to make family meals. You can either build another kitchen in a different area of your home; use the kitchen of a neighbor, relative or friend; or resolve to eat out.

7. Secure venues to sell the food you prepare at home. Though you may be allowed to use your home kitchen as a commercial food preparation area, it is unlikely that you will be able to use your home as a storefront. Contact your local Zoning Board to see what the restrictions are. Your alternate options include farmers markets; flea markets; Internet sites such as Foodzie, Etsy and 1000 Markets; city festivals and events; and selling wholesale to local cafes, restaurants and independent grocers.

8. Promote your home food business. Join an association, such as the National Association for the Specialty Food Trade, to network, gain potential customers and connect with vendors. You can also start a promotional website or sponsor a local cooking contest.

Tags: home food, food business, home food business, your home, allow home, allow home food

Compost Bin Ideas

Recycle old pallets into a composting structure.

Recycle plant waste, fallen leaves and grass clippings in a compost pile. Composting turns plant material into a rich soil amendment that improves both garden beds and homemade potting soils. A compost bin helps contain the plant material during the composting process so the pile is less messy and easier to tend. Does this Spark an idea?

Pallet Bins

Wooden pallets are readily available and usually free. Request them from businesses that receive deliveries of products on the pallets. Always ask before taking the pallets, as some businesses reuse them. Use four pallets wired together to create the walls of the bin. If you leave one pallet unattached along one side, it opens like a door and makes accessing the compost pile within simpler. Alternately, consider creating a double bin out of seven pallets. The compost in one bin is left to mature while you begin creating a new pile in the second bin.

Wire Bins

A wire bin is both inexpensive and quick to set up. It works well with both general composting of all plant material as well as composting dead leaves only. Use either chicken wire or concrete reinforcing mesh. Concrete mesh is stiffer and makes a sturdier bin than chicken wire. A compost bin should measure between 3 and 5 feet in diameter, which requires about 10 feet of wire formed into a cylinder. Wire bins are lightweight, which allows you to move the entire bin to a new location once the compost within it is complete and ready to use.

Brick Bins

Brick bins are attractive. They completely camouflage the compost inside, making them a good choice in areas where the bin is completely visible. Any type of brick works well, including house bricks, landscaping pavers and cinder blocks. Fashion a door from a pallet or place the opening to the bin on the nonvisible side of the structure. Brick bins are more expensive to construct than wire or pallet bins, but they last much longer.

Tumbler Bins

A compost tumbler consists of a plastic or metal drum on a stand. Compost materials are placed inside, then the tumbler is turned by a handle on the outside. A tumbler allows you to quickly turn the compost regularly, which helps speed up the composting process. While these bins can be made from barrels and a stand, they are generally purchased. Compost tumblers cannot hold the same amount of plant material as a traditional bin pile, but they do work well for composting small amounts of yard waste.

Tags: plant material, Brick bins, chicken wire, compost pile, composting process, well composting, works well

Vegetarian Restaurants In Honolulu Hawaii

Scenic view of Honolulu

Honolulu is the cultural center of modern Hawaii. A true melting pot of cultures, it is a crossroads between Asia and the United States. It's not surprising that this eclectic city boasts a rich and varied restaurant scene. Following suit, Honolulu hosts a number of top-notch and wide-ranging vegetarian restaurants. Menus include vegetarian fare (food that contains no meat or seafood) and vegan items (food that contains no animal products, including dairy and eggs). Add this to my Recipe Box.

Legend Vegetarian Restaurant

Legend Vegetarian specializes in Buddhist-style food.

Legend Vegetarian Restaurant, formerly named the Buddhist Vegetarian Restaurant, serves vegetarian, but mainly vegan cuisine. The Gayot guide describes the fare succinctly by describing it as a Buddhist-style vegetarian menu that tantalizes vegetarians and carnivores alike. The menu includes tofu dishes, various stir-fries, dim sum and other Asian vegetarian staples. The Gayot guide specifically suggests an entrée not on the menu, a mock butterfish, and recommends that customers order it braised in anything other than sweet and sour sauce to get the taste and quality similar to fish, although it is made from wheat gluten and tofu. The restaurant is closed on Wednesdays, but is open every other day for lunch and dinner. Takeout is available.

Legend Vegetarian Restaurant

100 N. Beretania St., Suite 109

Honolulu, HI 96817

808-532-8218

Hale Modern Macrobiotic Cuisine

Macrobotic food focuses on whole grains.

According to Merriam-Webster online, a macrobiotic diet consists of "whole cereals and grains supplemented especially with beans and vegetables." This is the type of fare served at the hip and stylish Hale Modern Macrobiotic Cuisine, located in Honolulu's shopping district, Ala Moana. The menu features such items as sweet and sour soy protein, teriyaki tempeh with lotus roots, and pita bread with hijiki and veggie meat. While the restaurant features mostly vegetarian cuisine, there is a daily local fish plate and a salmon salad available. TravelChannel.com describes Hale as a popular restaurant for vegetarians and others who prefer reasonably priced, tasty, yet health-conscious dishes. The tofu and curry dishes are especially popular. The restaurant, which serves lunch and dinner, is open from Tuesday through Sunday. It is closed on Mondays.

Hale Modern Macrobiotic Cuisine

1427 Makaloa St.

Honolulu, HI 96814

808-944-1555

halemacro.com

Down to Earth

Down to Earth offers endless smoothie choices.

Down to Earth is a well-known independently owned natural food store chain in Hawaii. Tucked inside the downtown Honolulu location is an eclectic and a popular deli that features a salad bar and a hot food bar. On the menu, customers will find items like faux chicken sandwiches, veggie dogs, a vegetarian Reuben, a meatless Mexican burrito and fruit bowls. As for beverages, the deli offers fresh juices, milk and vegan shakes, and a wide variety of smoothies. Visiting the store to shop and eating at the deli is a true vegetarian experience. Frommer's sums up Down to Earth and notes that cereals, nuts and bulk grains, breads, many varieties of honey, snacks, teas, nonalcoholic beer, environmentally safe paper and household products, and a vegetarian juice and sandwich bar are among the features of the place. The deli is open every day during store hours, with takeout available.

Down to Earth

2525 S. King St.

Honolulu, HI 96826

808-947-7678

downtoearth.org/our-stores/store-locations/down-to-earth-honolulu

Tags: Down Earth, Legend Vegetarian, Vegetarian Restaurant, Hale Modern, Hale Modern Macrobiotic

Are Chicken Droppings Good Fertilizer

Gardeners prize chicken manure for its high nutrient content.

Livestock manures have been used for thousands of years as fertilizers for crops because of their high nutrient content. However, when fertilizing with manure, all poop is not created equal, and some animals generate manure that's better for your garden than others. Chicken manure rates pretty high, but as with all manure-based fertilizers, you need to use extra care when using it. Does this Spark an idea?

Nutrient Content

The building block of life, nitrogen promotes full, healthy foliage in plants.

Nitrogen is the most essential nutrient for plant growth and the nutrient whose absence is most likely to limit growth in your garden. Plants also need phosphorus and potassium in abundant amounts. With the exception of manure from rabbits, chicken droppings contain more nitrogen than any other manure source -- over 1 percent compared to about a half percent for other species. Chicken manure also contains above-average levels of phosphorus and potassium levels equivalent to that available from other livestock manures.

Using Chicken Manure

In order to safely use chicken manure, you will need to compost it, as fresh manure can harm your plants and pose health risks to humans. Unfortunately, composting chicken manure lowers the nitrogen content, as the manure releases nitrogen-containing ammonia as a gas as it breaks down. However, composted manure provides organic matter, which can improve your soil's ability to retain water and nutrients and loosen compacted soil; fresh manure does not. For best results, incorporate composted chicken manure into the soil three to four weeks before planting. You can also use composted manure to sidedress existing plantings.

Manure Fertilizer Risks

When using fresh manure, rain or irrigation water can splash contaminants onto veggies.

Failure to properly compost chicken droppings before using them as fertilizer carries several risks. The high levels of nitrogen for which gardeners value chicken manure also causes salts to form in the soil, which can pull water from your plants' roots, making the foliage appear burned. Manure from pasture-fed chickens may contain weed seeds. Finally, fresh manure contains pathogens that can cause serious illness in humans that consume any fruits or vegetables that become contaminated. At least three months should pass between applying fresh manure and harvesting any edible plants. You can avoid all of these problems by composting chicken droppings before using them.

Suitability as a Fertilizer

Because safe use of chicken manure fertilizer requires composting before applying it, diminishing the nutrient content, chicken manure alone may not adequately feed plants that require high amounts of nitrogen or vigorously growing plants. You may need to apply additional fertilizers.

Tags: chicken manure, fresh manure, nutrient content, before using, before using them

Types Of Cosmetic Products

There are numerous cosmetics to experiment with.

According to Dailymail.co.uk, a woman will spend an average of f9000 (approximately $14,000) on cosmetics in their lifetime. This figure is not surprising, especially since many people feel more confident when they are wearing makeup. There are numerous cosmetic products to choose from, all of which help to enhance our natural beauty. Does this Spark an idea?

Face

Powder provides a matte finish to the face.

Foundation is a cosmetic applied to the face to provide a smooth and glowing complexion. Foundation can come in many forms, including liquid, creme, mousse, and powder. Makeup brands offer numerous shades so that a customer can find the foundation that best matches their skin tone.

Concealer is used to mask imperfections on the face, such as pimples, dark undereye circles, and spider veins. Concealers come in various colors for different skin tones and are generally found in the form of liquid, cream, mousse, or powder. Concealers differ from foundation as they are typically thicker and more heavily pigmented, providing more coverage of specific imperfections.

Powder is a cosmetic applied to the face to set a foundation. It is also used to reduce shine caused by oily skin, consequently leaving a smooth matte finish on the face. It come packaged in a compact in pressed form. This version is applied by patting it onto the face with a sponge. It can also come as a loose powder and be applied with a brush.

Bronzer is applied to the face to provide a healthy, golden tone. In order to achieve a sun-kissed look, apply the product on areas where a tan would naturally form, such as the forehead, along the nose, and cheekbones.

Cheeks

Blush is applied to the cheekbones.

Blush is a cosmetic applied directly to the cheeks to give a flushed and youthful appearance, as well as to define the cheekbones. Blush comes in the forms of powder, cream, or liquid stains. Various colors are available, but all blushes generally have a rouge tint.

Eyebrows and Eyes

Eyeshadow enhances the eyes with a splash of color.

Eyeliner comes in liquid or pencil form (often called kohl). Eyeliner is drawn along the top and bottom eyelids to define and accentuate the eyes. Eyeliner can come in various colors; however, black eyeliner is particularly classic.

Eyeshadow is applied to the eyelids and under the eyebrows. It is available in many colors and textures, such as glitter. This cosmetic adds vibrancy to the area and makes the eyes stand out. Eyeshadow comes in powder, pencil, mousse, and cream forms.

Mascara is applied to upper and lower eyelashes to thicken, lengthen, and darken them. Mascara comes in various colors, but black is a classic choice. Mascaras are packaged in tubes, with wand applicators. Once applied, this cosmetic generally helps to define the eye area and make it more noticeable.

Eyebrow pencils are applied to the brows to color, shape, and define them. Many find their eyebrows to be imperfectly shaped or wispy, and by stenciling in with a pencil, the desired look can be achieved.

Lips

Lip gloss's primary function is to provide a shiny layer on the lips.

Lipstick is applied to lips to accentuate the mouth and give the lips color. Lipsticks come in numerous shades. Lipstick is made from oils, wax, pigments, and other ingredients.

Lip gloss comes in the form of a liquid or soft solid. Lip gloss provides a shiny layer to the lips, along with a dash of color if it is a shaded product. Some lip glosses offer moisturising benefits, too.

Lip stain is a liquid-based cosmetic that literally stains the lips with color on application. This cosmetic is particularly hard-wearing because it is absorbed into the lips.

Lip liner defines the edge of the lips. This not only enhances the mouth but evens out uneven lip lines and stops lipstick from bleeding should it be applied afterward. Lip liner comes in a range of colors similar to those of lipstick and is generally packaged as a pencil or a retractable tube.

Tags: applied face, cosmetic applied, various colors, applied face provide, cheekbones Blush, come various, come various colors

Start A Baby Food Manufacturing Business

Children only need your products for a short time

Most families with young children buy prepared baby food. They select items to purchase by price, appearance, availability, taste or brand. Your start-up business may begin with products made in a home kitchen, purchased from a wholesale food distributor or manufactured in a food processing plant. You can compete at a local level successfully with a well-researched business plan, an effective marketing strategy and sufficient funding.

Instructions

1. Develop a business plan based on the business you intend to operate. You probably will not need much financing if your goal is to make small batches of baby food items you can sell at fairs and farmers markets, How much your products sell for depends on whether you are selling directly to families or are selling through stores that mark up the items. Buying the food you process from inexpensive sources and in the right quantities is an important condition for making a profit. Your business plan should describe how you expect to accomplish this.

If your goal is to sell in larger quantities through food markets and multi-product and specialty stores, you may want to pay people to make your items in their own kitchens. You may decide to buy from one or more distributors who can supply you with as much product as you need, labeled with your company name. You need start-up funding of an amount determined by your business plan's financial estimates.

If your goal is to manufacture baby food in large quantities, finding buyers who agree to distribute or sell the products you make is an important first step. Manufacturing requires considerably more planning and funding than making and selling small quantities. You need a facility and equipment that meets food safety inspection requirements, employees to oversee the food processing, bottling and packaging, office employees to handle orders, accounting and billing and a sales force. You may decide sales can be handled by your own personnel or you may find it better to outsource to firms that specialize in sales.

2. Create a realistic marketing strategy that serves as a guide for operating your business and shows your potential funding sources how you intend to make a profit. You need a plan that allows you to compete successfully in a market of your choosing, since large corporations sell well-known brands of baby food in food stores nearly everywhere. You may decide you can sell a good product for less money than your competitors. You may be able to convince buyers your product is better, though not cheaper. Your marketing should distinguish your products from others.

Selling through stores makes them your primary customers. Your strategy should convince them they can make a profit by selling your products.

3. Prepare financial data that can convince investors to provide money to start your business. You may want to seek bank financing if you decide not to seek investors, Consider trying to arrange a Small Business Administration-guaranteed loan or joining a manufacturing incubator.

Tags: business plan, your products, baby food, your goal, food processing, make profit

Write A Resume For A Housewife & Mother

Don't underestimate your experience as a homemaker when entering the workforce.

Perhaps it's been years since you've been in the workforce or you have no job experience at all. Maybe you have a college degree stowed away in the closet or no more than a high school education. Either way, don't underestimate your job as a homemaker or mother---according to the University of Colorado's Career and Placement Center, many employers are more interested in experience than grade point average.

Instructions

1. Choose a resume template from your word processing program or create your own with 1" page margins and 11-12 point type font.

2. Choose which type of resume best fits your experience. A chronological resume details past years of work experience starting with the most recent positions. A functional resume omits dates and merely lists your skills, responsibilities and accomplishments. If you have had long gaps between jobs or little work experience, a functional resume may be a better choice.

3. Divide your resume into sections. If you are tailoring your resume to one specific job, your first section could be titled "Objective" and highlight your specific job goal. Here is an example of an objective statement: "To obtain an assistant managerial position in the food service industry."

Subsequent sections could be "Employment History," "Accomplishments/Responsibilities," "Education," or "Interests." For "Employment History", list the company you worked for and write a brief paragraph about your responsibilities. For Education, list your school (high school or college), dates of school attendance and a paragraph about your area of study or GPA. Finally, don't underestimate the value of your "Accomplishments" and "Interests" sections; these will flesh out your resume and allow potential employers to get a better idea of your strengths.

4. Select and prioritize categories based on your experience. If you have ten years of relevant work experience but little education, you may want to place the "Employment History" section high on your resume page. If you have served your community or volunteered but lack paid job experience, place "Community Service" or "Accomplishments" closer to the top.

5. Include the dates and duration of your homemaking experience. If you have been a mother of two for five years, write that you have "assisted with the growth and development of two children for two years."

6. Don't use personal pronouns. Instead of writing "I cook at the soup kitchen twice a week," write, "Cooks meals for the soup kitchen twice a week."

7. Be specific. Rather than stating that you are a "multi-tasker," include an activity that demonstrates this ability. You could say, "Duties included cooking, cleaning, bookkeeping, and light typing while supervising three children."

Tags: your resume, Employment History, work experience, your experience, about your, experience have

About The Benefits Of Using Eggs In Hair

About the Benefits of Using Eggs in Hair

Every day new products reach the market promising to make your hair stronger, thicker and healthier. Some of these products work, and some don't. However, there could well be a very simple solution to the woes of your hair. That solution is found in your refrigerator. That's right, eggs can provide substantial benefits to the health of your hair.

Benefits

Raw eggs contain a significant concentration of essential proteins and nutrients. Because of the high protein content, eggs can be used to strengthen hair follicles. Likewise, the nutrients work much like conditioners to add volume, shine and texture.

Types

Raw eggs can be used in the same fashion as a standard conditioner. Many recipes for egg-based conditioners call for added ingredients. The addition of olive oil, lemon juice and other ingredients are common. However, the application of a single egg, two eggs for thick hair, is an effective and simple method to strengthen and thicken the hair.

Considerations

Using eggs as a conditioning agent is simple. Simply beat an egg as if you were making a scrambled egg. Massage the scrambled egg into your hair and scalp. For longer hair, use a brush to sufficiently cover the hair and scalp. Let the egg sit in the hair for at least 15 minutes. Rinse the hair with cool or lukewarm water. Follow up by washing hair with the shampoo of your preference. Repeat the process on a weekly basis.

Warning

Do not use hot water to rinse the egg from your hair. Hot water can partially cook and harden the egg, making it more difficult to rinse from the hair.

Potential

The use of eggs as a conditioning agent has been met with mixed results. Most people that employ this method of hair care into their standard routine report stronger, thicker and more manageable hair. In some circumstances, users have claimed to experience renewed hair growth and increased hair coverage. However, the growth of more hair has not been proven by any scientific study.

Tags: your hair, About Benefits, About Benefits Using, Benefits Using, Benefits Using Eggs, conditioning agent, eggs conditioning

Can In The Amish Way

The Amish came from Europe to America in the beginning of the 18th century.

The slow movement of a horse-drawn cart, with a man dressed in a black suit driving along a busy road filled with cars, is not that unusual in the Northeastern U.S. The Amish are a sect of Christians who live in tune with the land, disregarding technology and other parts of modern American life. Growing most of their own food, the Amish store a great deal of it through canning, using a similar technique to any other household - hot water processing. Add this to my Recipe Box.

Instructions

1. Cook the item to be canned in the large saucepan according to the recipe or until it is boiling.

2. Pour enough water in the pot so that it will cover the cans by one to two inches. Set it on the stove and turn the heat to high to bring it to a rolling boil.

3. Ladle the hot food in to the jars, leaving a 1-inch headspace or space between the top of the jar and the top of the foodstuff. Wipe away any drips on the rim using a clean, damp paper towel.

4. Place the lids on each can firmly. Screw the rims around them.

5. Place the hot jars in the boiling water, upright, using the tongs. Allow them to process for at least 15 minutes, or as the recipe instructs.

6. Remove the jars using the tongs to a heatproof, flat surface or cover your counter with a clean towel. Space the jars so they are not touching. Allow to cool completely and then store in a dry, dark and cool area, such as your pantry.

Tags: using tongs

Save Money By Being Green

Help the environment and save some cash today.

Being green, or living an energy frugal life, doesn't have to mean being a radical environmentalist or picketing at a coal plant. To many, being green is simply a matter of common sense. You can incorporate a few lifestyle changes into your everyday life to save some money and help reduce the consumption of non-renewable resources. Regardless of economic conditions or political belief, saving money by not being wasteful is always the right thing to do.

Instructions

1. Switch to compact fluorescent light bulbs. You will save 60 percent in electricity and get more bulb life than incandescent bulbs.

2. Wrap your water heater. Wrapping it prevents heat loss and makes the appliance more efficient. An efficient water heater that is set on a lower temperature runs less and lasts longer, saving you cash.

3. Weatherize your home. Caulk windows, install weatherstripping on doors and look for drafts. You will save on utilities and keep your house the right temperature easier, reducing wear on heating and cooling appliances.

4. Install motion sensors and new thermostats. Motion sensors especially help for families with kids who never remember to turn off the lights. Programmable thermostats can be set to turn down or off heating or cooling overnight saving utility costs and wear on appliances.

5. Update your car's maintenance. Replace air filters, air tires, change fuel filters and maintain your car well. Doing so makes it last longer, use less gas and saves you money in fuel and major repair costs.

6. Hop on a bus or start a carpool. Shared transportation saves energy and money.

7. Switch to cold-water clothes washing and line drying, when possible. Cold-water washing can save up to 80 percent of energy and line drying is free and helps protect clothing wear from your dryer. Use a laundromat when possible as a good laundromat has very efficient, commercial front-loading machines that save them money.

8. Use permanent coffee filters. They don't pollute and you only buy them once.

9. Use a newer laptop instead of a desktop computer. They are much more efficient. Unplug your computer when it is not being used or charged.

10. Unplug anything that uses a power adapter, or little black box, to plug into the wall. They are inefficient and use electricity even when not being used.

11. Buy used when possible. Unless energy costs are a concern, as in older appliances, buy used to save money and prevent items from being tossed into the landfill prematurely. Check Craigslist or Freecycle.

12. Collect rainwater with barrels and use it to water plants or flowers. Rainwater has more nitrogen and is free to reuse.

Tags: when possible, being used, heating cooling, line drying, more efficient, save percent, save some

Sprout Lentils

As with any sproutable grain, the nutritional value of lentils soars during the sprouting process, and because you can eat sprouts raw, you retain all of that incredible nutritional value when preparing meals. Lentils are a fantastic source of B vitamins, calcium, magnesium, zinc and much more. Add this to my Recipe Box.

Instructions

1. Select organic dried lentils for sprouting. Lentils come in a large variety of types, all of which can be sprouted; however, each will have a slightly different flavor and larger lentils will require longer sprouting times. Most lentils provide a slightly spicy flavor with makes a fantastic addition to salads and sandwiches.

2. Soak your dried lentils in water for 8 to 14 hours. Smaller lentil varieties do great with just 8 hours; however, larger lentil will require 12 to 14 hours. Remember that lentils will almost quadruple in size, so do not sprout more lentils than you can eat in about 2 weeks.

3. Rinse the lentils thoroughly, after soaking, to remove acids and toxins from the surface. Drain the water as well as you can and place them in a wide-mouthed glass jar. Cover the jar loosely with a light cloth and place the lentils in a cool, semi-lit location.

4. Remove the cloth lid from your lentils jar and rinse them well every 8 to 12 hours, draining the water thoroughly before returning them to the jar. After about 3 days, try eating a few lentils, which should now have about 1/2-inch sprouts. If you would like the sprouts to be a bit more tender, continue the process for another day.

5. Finish the sprouting process by giving your lentils a final rinse and then cover them with a cloth and placing them in the refrigerator. You should eat sprouted lentils within about 2 weeks to ensure freshness.

Tags: about weeks, dried lentils, lentils will, nutritional value, sprouting process

The Best Overtherange Convection Microwave Ovens

Over-the-range microwaves are located above stoves to optimize kitchen space.

Over-the-range convection microwaves are used in kitchens to optimize space and are often located above an oven. These types of microwave ovens operate just like other ovens by allowing food to absorb radiant heat. Over-the-range convection microwave manufacturing companies offer ratings of some of their top selling microwaves on the market as of January 2011. Does this Spark an idea?

GE Profile Advantium 240

The GE Profile Advantium 240 has Speedcook technology that is eight times faster than a conventional microwave oven. In addition to the Speedcook feature, the 4-in-1 microwave oven also includes true European convection, warming/cooking and sensor microwave features. With 1.7-cubic feet of heating capacity and 975 watts of power, cooking modes include broil, warm, bake and toast. The stainless steel microwave weighs 96 lbs., and the dimensions are 30-by-16-by-16-inches. As of 2011, the price of the microwave oven is $1,300 and comes with a one-year warranty.

Samsung SMK915ST

The Samsung SMK915ST is an over-the-range microwave with 1.7 cubic feet of heating capacity. The interior dimensions of the microwave are 30-by-16-by-15-inches, and the microwave features an electronic touch control system. Auto cooking modes include kid's meal, handy helper and snack bar. In addition to 1600 watts of power and 10 power levels, the microwave has a variety of sensor cook options, including fresh vegetables, frozen breakfast, frozen dinner, popcorn, potato and reheating. As of 2011, the price of the Samsung microwave is $600 and comes with a one-year warranty.

LG LMVH1750

The LG LMVH750 over-the-range microwave oven includes preheat, bake, brown and roast options. The stainless steel microwave has a Sensor Cook feature, which is a humidity-sensing technology that determines the precise temperature for heating foods. With 1.7-cubic feet of cooking capacity, the microwave has six Sensor Cook options and 10 power levels. Additional features include a clock, timer and completion beeper. The dimensions of the microwave are 30-by-16-by-16-inches, and the weight is 80 lbs. The cost of the LG LMVH2750 microwave oven is $630 and comes with a one-year warranty as of 2011.

Tags: microwave oven, with one-year warranty, comes with, comes with one-year, one-year warranty, with one-year

Grow Golden Millet Grass

It isn't easy to find ornamental plants that can grow in the shade and still add a pop of color to the garden. Golden millet grass (Milium effusum 'Aureum') does both, with ease. A perennial grass, golden millet thrives in shady, cool and moist areas in United States Department of Agriculture Hardiness Zones 4a to 6b. It's not a long-lived plant, but it reseeds readily so there will always be offspring. Golden millet grass can grow to 2 feet in height, combines well with other plants and provides a lovely yellow-green color to your shade or woodland-themed garden. Does this Spark an idea?

Instructions

1. Grow the golden millet grass in a shady, cool part of the garden. This grass requires acidic soil, with a pH between 5.6 and 6.0. Deliver a soil sample to your county cooperative extension office for analysis. Ask the agent for advice on provide more acidity if the soil tests show your soil is alkaline.

2. Water the grass to keep the soil consistently moist, but not soggy.

3. Remove dead leaves and flowers in the spring by clipping them off with pruning shears.

4. Fertilize the golden millet grass in the spring with an inch of compost mixed into the top 2 inches of soil surrounding the plant.

Tags: millet grass, Golden millet, golden millet, golden millet grass, Golden millet grass, shady cool

Tips On Cooking & Peeling Eggs

Cracking an egg into a bowl helps control pouring into a pan.

Eggs contain 13 essential nutrients including protein and vitamin B12. An egg contains 13 percent of a person's daily goal for protein consumption and 11 percent of the daily value for B12. At only 70 calories apiece, eggs are a high-protein, nutritious addition to a diet. Add this to my Recipe Box.

Hard-Boiled Eggs

The key to perfect hard-boiled eggs is to buy the eggs at least five days before boiling. Place the eggs in a saucepan, forming a single layer, and add enough cold water to cover the tops of the eggs by two inches. Though it is optional, adding a tablespoon of vinegar to the water will prevent running from any cracked eggs. Adding a pinch of salt also helps with this and with peeling.

Heat the water just to a boil. Remove the pan and turn the heat to low. Return pan to heat and simmer for a minute. Turn off the heat and remove the pan. Cover the pan and let sit for 10 to 12 minutes. Use a slotted spoon to remove the eggs and place them in a bowl of cold water until the eggs cool. Drain the water and store the eggs in the refrigerator.

Peeling Eggs

Before cooking hard-boiled eggs, take each raw egg in your hand and gently pierce the shell at the larger end of the egg. The hole should be small and through the shell only, not the membrane inside, to prevent egg from leaking out during cooking. Boil and cool the eggs as directed. The addition of the hole should cause the egg to shrink in away from the shell while cooking. Crack the shell at the point of the hole and begin pulling it away from the egg. The shell should remove easily.

Poached Eggs

Poached eggs may be eaten on top of toast or in eggs Benedict. To cook poached eggs, place two inches of water and a teaspoon of vinegar in the bottom of a pot and heat on the stove until it is just about to the point of boiling but not actually boiling. While the water is heating, crack open an egg and pour it into a small dish.

When the water is ready, use one hand to stir the water and the other hand to pour the egg from the dish into the water. Let cook for four to five minutes. Check to see if it's done by gently pushing with the spatula. Scoop out done egg with a slotted spoon and lay on a paper towel to drain.

Classic Omelet

The ingredients for a classic omelet are two eggs, a teaspoon of butter, a tablespoon of milk, seasonings and a quarter cup of filling ingredients. Crack the two eggs into a bowl and use a fork to gently stir until they're beaten. Stir in the milk and herbs. Melt the butter in an omelet pan. Once the butter is completely melted, but not yet brown, pour in the egg mixture. Make sure the egg spreads evenly with a tilt of the pan.

When the eggs are cooked on the edges but the center is still wet, add the filling to the center. Fold in one third of the omelet to touch the filling. Use a spatula to gently slide the omelet over to the side of the pan. Place the pan over a serving plate and let the omelet fall onto it in such a way that it folds itself, with both folds ending up underneath the omelet on the plate.

Tags: away from, away from shell, cold water, eggs place, from shell

Set Up A Professional Bread Bakery

Want to sell fresh baked bread? Consider opening your own bakery.

Bread bakeries are usually warm, inviting environments that provide people with delicious and healthful nourishment. However, having a quality product is not the only key to success within the industry. People preparing to open a bread bakery must dedicate themselves to researching the local market, raising funds and managing resources, in addition to baking great bread. Owners should also believe in themselves and be committed to making their businesses successful. As of 2008, existing bakeries reported an approximate 20 percent reduction in profits attributed to a national economic downturn that continues to persist as of 2011.

Instructions

1. Research your market. Observe existing bread bakeries and take note of where they fall short. Think of ways that you can provide a service or product that they are not providing. Issues surveys and use social media to gauge people's interest in your products. Consider the viability of niches like organic foods and gluten-free foods. Use your research to develop a concept and name for your bakery. Consider investing in a small food cart where you can test your product firsthand before committing to opening a large-scale company.

2. Create a business plan. The business plan will include a mission statement that clarifies your company's specific purpose. The mission statement will communicate not only that you bake bread but will also convey what sets your bakery apart from others. In addition to the mission statement, the business plan will include an analysis of your market research, a sample menu, a production schedule, a detailed explanation of start-up costs and financial projections for around 5 years of operation.

3. Acquire funding. When you seek funding, you will submit a copy of your business plan. Many entrepreneurs fund themselves with personal savings and donations from family and friends. However, bakeries normally need several thousand dollars to get off the ground. Apply for loans through banks and credit unions. Consider seeking out foundations related to your bakery's mission and apply for grants. Additionally, specific grants may be available to women in business and people with specific ethnic or educational backgrounds.

4. Apply for a business license and tax ID number. Requirements for business licenses differ by county but normally include completing a form and paying a fee. You may apply for a tax ID number on the Internal Revenue Service website.

5. Select an appropriate location. Make sure that you choose somewhere that is accessible to your customers and affordable for you. If you decide to rent a facility, make sure you can lock-in your rate. Before committing to buy or rent, contact your county to schedule and complete all initial property inspections.

6. Purchase equipment. In addition to the specific tools of your trade and perishables, some counties require you to have specific equipment. For example, Colorado's Tri-County Health Department mandates that all food businesses have a three-compartment sink, a mop sink, ventilator hoods, hand sinks based on the number of employees, restroom facilities based on the number of customers, a water heater, a grease interceptor and commercial refrigeration. Contact your county's Health Department for specific details about your equipment needs.

7. Plan your launch. This step involves hiring and training all staff, designing the interior of your bakery, preparing all items that must be immediately available and printing menus. It also entails scheduling an additional health inspection and spreading the word about your business through press releases, printed announcements and social media. Consider planning a grand opening event with music and door prizes to generate extra enthusiasm and publicity.

Tags: your bakery, business plan, mission statement, about your, based number

Healthy Lunch Ideas For Eating Out

A healthy chicken salad wrap with a fruit bowl and orange juice is a great option

A healthy lunch consists of nutrient-dense foods such as fruit bowls and chicken salad rather than sugar-laden pastries or greasy junk food. However, finding a nutritious meal on the go is not always easy. Consumers can be tricked into thinking fast food is the only option because there are burger joints with bright signs on the corners of nearly all busy highways. Yet, if you look just under the surface, you might notice a grocery store a few blocks down the street, or even right behind the grease pit.

Sandwiches

A simple turkey sandwich

Sandwiches are a common lunch food, but the type of sandwich makes all the difference when it comes to your health. A turkey panini slathered with garlic butter and toasted with melted cheese is less healthy than a non-toasted plain wheat turkey sandwich without cheese. You can make a plain sandwich more flavorful by adding your favorite vegetables, such as sliced cucumbers, tomatoes, sprouts and even dried cranberries.

Choose lean healthy meats, such as turkey or chicken breast. Harvard University Health Services says to avoid pork, marbled cuts of beef and other fatty meats, such as hamburgers and hot dogs.

The condiments you select also make a big difference. Choose healthy options like mustard. According to the World's Healthiest Food website, mustard seeds are high in fiber and other minerals, including zinc, iron and calcium. These seeds also contain omega-3 fatty acids and vitamin B3.

Salads

Eat salads that include a rainbow of vegetables

Salads may seem like a healthy option when eating out, but it all depends on the type of salad you select. Natalie Butler, a nutritionist and health enthusiast, recommends choosing dark green leafy lettuce rather than iceberg lettuce, because the dark green lettuce is higher in nutrients. However, if iceberg lettuce is the only option, she says to be mindful of your dressing selections.

Salad dressings are loaded with calories. If you must use dressing, use only a small amount rather than the entire tube. If possible, eat your salad plain and include plenty of tasty vegetables, such as avocados, cucumbers and carrots. If you need more flavor, drizzle olive oil over your salad. Olive oil is beneficial because it contains omega-3 fatty acids. According to the University of Maryland Medical Center, omega-3 fats reduce inflammation and improve heart and brain health. Sunflower seeds and pine nuts are also high in omega-3 fats.

Beverages

Green tea is high in antioxidants, such as vitamins A and C

Instead of reaching for your usual soda or diet soda, select healthy beverages such as green tea, iced tea or even plain water. Soda is high in sugar, and drinking it will result in a rise in blood sugar levels followed by a drop that can make you sluggish within an hour or so. Diet soda contains artificial sweeteners that have the same effect. The only major difference between diet and regular soda is calories.

Tags: rather than, chicken salad, dark green, fatty acids, iceberg lettuce, meats such

Choose Freerange Chicken

Many consumers prefer chickens that have been permitted to roam freely.

Free-range chickens are allowed to roam freely in their barn or a pasture, with access to the outdoors, rather than imprisoned in small cages like mainstream birds. Many farmers allow their birds to pasture throughout most of the growing season, fattening themselves on seeds and insect pests. Free-range chickens do not gain weight as quickly as the conventional variety, and so are typically older. These birds do not have the uniform consistency of factory-farmed poultry, so some care must be taken in their selection. Add this to my Recipe Box.

Instructions

1. Check the bird's external appearance if it is sold whole. The eyes should look bright, not sunken or filmy, and the comb should be vividly red. Chickens are rarely sold whole, but when available these are good indicators of quality.

2. Examine the breasts and legs of the birds. The best will appear plump, with smooth legs and skin that feels supple to the touch. Birds with skin that is rough or feels dry to the touch, or whose legs are scaly, are probably older.

3. Check the bird carefully for signs of bruising or discoloration, which might indicate a lack of care in butchering or handling. Some may show signs of pecking damage from other birds, which is unsightly and may lead to infection.

4. Press the cartilage at the end of the breast bone, above the bird's open cavity. In young, tender birds, it will move freely. The older a bird gets, the less flexible the end of the breast bone will be.

5. Check the color of the chicken's skin. Pale skin indicates a younger chicken, while a light yellow tinge generally indicates a plumper bird. Dark yellow skin, or skin with a purple tinge, indicates an older bird.

6. Press a finger gently into the breast. The flesh should feel firm and elastic, springing back when you remove your finger. If the indentation remains, the bird is less than fresh.

Tags: breast bone, Check bird, Free-range chickens, older bird, roam freely, skin that

List Of Culinary Jobs

There are many different types of culinary jobs.

Culinary jobs are those centered around food service, preparation, marketing and consumption. The culinary career field is broad and includes jobs that work directly with food, such as cooks, chefs, and food stylists, or based around food, such as restaurant managers or owners, servers, and food writers. The kind of training necessary for culinary jobs depends upon the focus: chefs and cooks either get formal training in culinary schools or start out working in kitchens in unskilled positions and apprentice with knowledgeable chefs. Restaurant owners and managers must have business and administrative knowledge, and food servers must have a comprehensive knowledge of food and beverages, and dining etiquette. Food writers and stylists have training in journalism or photography in addition to an avid interest in culinary arts.

Chefs and Cooks

The primary responsibilities of chefs and cooks are to plan menus and prepare food, but each restaurant demands different skills and knowledge, and not every chef or cook position is the same. In smaller restaurants, short-order cooks prepare a variety of entrees, salads, appetizers and desserts. In larger restaurants with more employees, cooks specialize in pastry, grill, saute, salads, appetizers, or other specific kitchen stations, while the chef oversees the cooks and checks the plating, quality and consistency of food leaving the kitchen. Chefs and cooks are the creative force behind the culinary field, using their love of flavor and ingredients to develop new ways of enjoying, preparing, presenting and even thinking about food.

Restaurateurs and Managers

Restaurant owners, also known as restaurateurs, are sometimes chefs themselves. In other cases, they may be business owners with a deep appreciation of good food who want to provide this experience for their patrons. Restaurant owners, who often double as managers in smaller establishments, are responsible for all of the business aspects of running the restaurant including health department and OSHA compliance, licensing, marketing, payroll, hiring and supervising employees, budgeting, and keeping track of current trends in dining to be sure the restaurant remains competitive and interesting. Managers also participate in day-to-day operations, train and supervise food servers, ensure that staff remains organized and efficient during busy periods, and generally extends an added level of hospitality toward guests.

Food Servers

Food servers, also known as waiters and waitresses, are the liaison between the kitchen and the restaurant guests as well as the primary sales force of the business. A food server must have several skill sets, including a comprehensive knowledge of food preparation and ingredients; food and beverage pairings; mathematical proficiency; physical endurance and strength; the ability to juggle several simultaneous tasks under pressure; a highly organized mind; and most of all, strong communication and interpersonal skills. Food servers sell the hard work of the chefs to diners through a combination of description, suggestion and charm. In addition, servers follow specific steps-of-service, knowing when and clear a plate, refill or suggest another beverage, provide appropriate cutlery and condiments, and generally anticipate and respond to guests' needs.

Food Writers and Stylists

Food writers and stylists work in creative proximity to the restaurant industry and are the force behind popular food trends and bringing new foods into the public consciousness. Food writers are typically trained journalists or creative writers who travel to different restaurants to sample food and review it for magazines, newspapers and blogs. Food writers who gain a large readership can deeply affect a restaurant's credibility through a positive or negative review. Food stylists are responsible for photographing and filming food for advertisements, magazine articles, television and various media. Food stylists find creative ways to make food look appetizing in photographs, sometimes just through arrangement and lighting, and other times by developing new methods of preparation.

Tags: Food writers, knowledge food, must have, Restaurant owners, also known, around food, chefs cooks

Restaurants In Hartford Ct

Hartford, Connecticut

Hartford, Connecticut prides itself on being an attractive, desirable place to live. There are several appealing restaurants within the city limits that further Hartford's goals in attracting and pleasing visitors and locals. Ambiance, convenience, reputation and regional specialty dishes are plentiful in dining locations around town. Hartford offers a large selection of culinary delights.

Agave Grill

Downtown visitors looking for modern Mexican cuisine should try the Agave Grill. It blends traditional and exotic Mexican flavors along with an extensive cocktail menu. Agave Grill's is a lively party scene with a large tequila selection and table-side guacamole service.

Agave Grill

100 Allyn St.

Hartford, CT 06103

860-882-1557

agavehartford.com

The Elbow Room

Hartford Magazine's Best Outside Dining establishment offers a wide variety of New England seafood specialties along with American classic dishes sporting modern twists. The Elbow Room also has a notable Sunday brunch and accepts reservations and takeout orders.

The Elbow Room

986 Farmington Ave.

West Hartford, CT 06107

860-236-6195

theelbowroomct.com

Grant's Restaurant and Bar

Grant's is a modern seafood and steak house with a 1920s feel. The restaurant offers inventive, seasonal specialties with local farm-fresh ingredients.

Grant's Restaurant and Bar

977 Farmington Ave.

West Hartford, CT 06107

860-236-1930

billygrant.com

Arugula

Arugula is a casual, white-tablecloth bistro featuring a Mediterranean inspired menu. It is very accommodating to vegetarian and vegan diners and offers gluten-free items.

Arugula

953 Farmington Ave.

West Hartford, CT 06107

860-561-4888

arugula-bistro.com

The First & Last Tavern

First and Last Tavern has a favorable following in the community and offers high-quality Italian food. Gourmet pizza is baked in an authentic brick oven, and the bread is baked fresh daily.

The First & Last Tavern

939 Maple Ave.

Hartford, CT 06114

860-956-6000

firstandlasttavern.com

Trumbull Kitchen

Trumbull Kitchen is a very hip, contemporary restaurant that offers progressive, cross-cultural comfort food at family-style tables. Hartford Magazine named Trumbull Kitchen Best of Late Night Dining in 2010.

Trumbull Kitchen

150 Trumbull St.

Hartford, CT 06103

860-493-7412

maxrestaurantgroup.com

Carbone's Ristorante

Carbone's serves up an extensive selection of Italian favorites from northern and southern Italy. Zagat's recommends the busy, family-friendly, local favorite for its quality and presentation.

Carbone's Ristorante

588 Franklin Ave.

Hartford, CT 06114

860-296-9646

carbonesct.com

Firebox

With nods from Gourmet Magazine and the New York Times, Firefox serves up American contemporary cuisine created from local and fresh ingredients. Firefox also hosts a weekly farmers market, music events and cooking classes.

Firebox

539 Broad St.

Hartford, CT 06106

860-246-1222

fireboxrestaurant.com

Hot Tomato's

In the heart of Hartford located next to the historic Union Station, Hot Tomato's serves up some of the best garlic bread in the city and has a huge, old-world-style wine cellar.

Hot Tomato's

1 Union Place

Hartford, CT 06103

860-249-5100

hottomatos.net

Black-Eyed Sally's BBQ & Blues

An award-winning barbecue and blues joint, Black-Eyed Sally's has been nationally praised by the New York Times and Hartford Advocate for its barbecue and Cajun specialties. Southern favorites are served alongside live blues and jazz nightly.

Black-Eyed Sally's BBQ & Blues

350 Asylum St.

Hartford, CT 06103

860-278-7427

blackeyedsallys.com

Tags: Agave Grill, Hartford 06103, Trumbull Kitchen, Black-Eyed Sally, Elbow Room, Farmington West, Farmington West Hartford

Characteristics Of Diesel Engines

Diesel engines are durable and powerful.

The diesel engine traces its history to 1892, when German engineer Rudolph Diesel filed a patent for an engine run on a stable byproduct of the petroleum refinement process dubbed diesel fuel. After mass manufacturing by brewer Adolphus Busch, military use in World War I and civilian applications beginning in the 1930s, diesel engines gained a reputation as loud, smoky workhorses. The modern diesel engine still serves as a solid workhorse, but it has made significant strides in terms of efficiency and eco-friendliness.

Basics

Diesel engines rely on the process of internal combustion for power. Like gasoline engines, diesel engines convert fuel into energy via a series of tiny explosions caused by the fuel's reaction to oxygen. This combustion-based energy propels pistons up and down inside the cylinders. In turn, the crankshaft changes the linear motion of the pistons into rotary motion, which allows vehicle wheels to turn. Most commonly, the diesel engine appears in industrial, agricultural, construction and on-highway transportation vehicles. Diesel engines are known as high-torque, long-lasting and fuel-efficient engines.

Versus Gasoline Engines

While sparks emitted from spark plugs cause combustion in gasoline engines, the fuel in diesel engines ignites on its own. To achieve this combustion - a process known as autoignition - diesel engines feature much higher air compression rates than gasoline engines. This heats the air inside the cylinders to an immense degree, allowing spontaneous combustion. High compression leads to increased efficiency when compared to a gasoline engine as it concentrates oxygen, which burns the fuel. Additionally, diesel fuel features a higher energy content per gallon than gasoline. Diesel fuel reacts to the concentrated oxygen of diesel engines to create more powerful combustion than that of a gasoline engine.

Four-Stroke Process

The four-stroke diesel engine has served as a prominent type of diesel engine since the inception of the technology. This type of engine operates in a pattern of four "strokes." First, the piston moves away from the engine's intake valve via the drawing in of oxygen, compressing and heating the oxygen in the process. In the second stroke, the movement of the piston causes fuel to ignite as it contacts heated oxygen. The third stroke involves the expansion of heated gases, which force the piston downward into a "power stroke." Finally, the piston returns upward, forcing spent gas out of the cylinder and starting the process once again. Throttles control the power of the engine by limiting the air-fuel mixture as it enters the cylinder.

Modern Diesel Engines

Modern diesel engines often feature direct-injection, which regulates fuel combustion to a contained area in the head of each piston. Computer systems ensure fuel injection directly into the cylinder, a type of precision impossible for the diesel engines of yore. Compared to their predecessors, modern diesel engines produce much lower amounts of carbon dioxide, carbon monoxide and unburned hydrocarbons. Modern engines that use biodiesel feature the same efficiency but produce less soot than those that use petroleum-based diesel.

Tags: diesel engines, diesel engine, Diesel engines, gasoline engines, diesel engines

French Baking Schools

Baking schools teach students both contemporary techniques and classical ideas in making pastries, cakes and desserts.

French cuisine, a popular international style of cooking, showcases extreme diversity and style. It often includes locally grown vegetables and fungi, such as turnips, carrots, truffles and oyster mushrooms. Pastries and breads with coffee or tea often show up on the breakfast table, as baked goods are an important part of French dining. French baking excels with dessert items like crème brûlée; profiteroles au chocolat, or miniature chocolate cream puffs; tarte fine aux pommes, or thin apple pie; and gratin de fruits rouges, or berries with a crust.

The French Culinary Institute

The French Culinary Institute (FCI) in New York City offers six to nine months of training in culinary arts, pastry arts and bread baking. The FCI offers total immersion training or short-term courses that take about six weeks. The institute offers amateur courses in pastry techniques, chocolate truffles and bonbons, fondant and royal icing, decorating with chocolate, sugar-paste flowers, artisanal bread baking and whole grain and flat breads. It also offers a 600-hour course in pastry arts, including sessions on tarts and cookies, cream puffs, puff pastry, specialty breads, cakes, petits fours, chocolate creations, individual desserts, sugar decoration and wedding cakes. The International Art of Bread Baking course takes 240 hours; students bake classic European breads, German and Middle European whole grain breads, traditional Italian breads and tackle advanced bread baking. Classes have an average ratio of 12 students per teacher. The FCI is accredited by the Accrediting Commission of Career Schools and Colleges.

The French Culinary Institute

462 Broadway

New York City, NY 10013

888-324-2433

frenchculinary.com

Le Cordon Bleu

Le Cordon Bleu features an international faculty comprising more than 80 distinguished master chefs. The school offers certificates in basic, intermediate and superior patisserie (pastry-making); basic and advanced boulangerie (bread making); and initiation, basic, intermediate and superior cuisine. Students also earn diplomas in bakery and a range of diplomas of patisserie hospitality. There are also diploma programs, including Le Cordon Bleu Patisserie Diploma. Students seeking management careers can earn associate and bachelor degrees in Culinary Management.

Le Cordon Bleu

40 Enterprise Ave.

Secaucus, NJ 07094

201-617-5221

cordonbleu.edu

Gastronomicom

Situated in the southern part of France, Gastronomicom lies in Cap D'Agde, a seaside resort on the Mediterranean. Gastronomicom offers hands-on classes in cooking and baking, French and European wine sessions, and food and beverage courses. Students receive a French Gourmet Certificate or diploma upon program completion. The school teaches a one-month program on pastry and sugar decoration, a three-month program on pastry and sugar decoration, and short-term courses on sugar and chocolate decoration. It also teaches French culture, language and professional vocabulary for international students.

Gastronomicom

24 Rue de Leglantier

Vias, HÃ Rault, France 34450

(011)-33-46-721-5556

gastronomicom.fr

Tags: Cordon Bleu, Culinary Institute, French Culinary, French Culinary Institute, sugar decoration

Homemade Turkey Burgers

Homemade Turkey Burgers

Turkey burgers are an excellent alternative to beef burgers. When properly prepared, turkey burgers are juicy, flavorful and satisfying, just like their red meat counterparts, but are typically healthier and lower in calories and fat. Since most grocery stores carry ground turkey, it's easy to make homemade turkey burgers at home. Add this to my Recipe Box.

Instructions

Make turkey burgers

1. Mix together turkey, breadcrumbs, eggs, salt, pepper, garlic and parsley in a large bowl. Knead the mixture until all ingredients are evenly distributed.

2. Form the mixture into four evenly-sized patties. Patties should each be approximately 1/2-inch thick. Then set aside patties on a clean plate.

3. Put the olive oil in skillet, place on the stove at medium heat and let it heat up for a few minutes. Once hot, move the skillet gently from side to side so that the olive oil completely covers the bottom of the pan.

4. Add the raw turkey burger patties to the hot skillet. Cook for approximately three to four minutes until golden brown, and then flip using the spatula. Cook for an additional three to four minutes on the other side until golden brown.

5. Use the meat thermometer to make sure that the internal temperature of each patty has reached 185 degrees.

6. Place cooked burgers onto a clean plate and serve.

Tags: clean plate, four minutes, golden brown, Homemade Turkey, three four, three four minutes

Spray Tea Tree Oil & Vinegar For Foot Fungus

Get your feet back to feeling great with vinegar and tea tree oil.

Foot fungus is an itchy, and in some cases painful ailment to deal with. While there are over-the-counter treatments for foot fungus, they can be pricey and also irritate skin further. Fortunately, there is a natural solution for treating foot fungus that can be used at home to help alleviate annoying fungus and get your feet feeling back to normal once again.

Instructions

1. Boil two cups of water for five minutes then remove and let cool for two minutes while you prepare the rest of the solution.

2. Pour ¼ cup of raw apple cider vinegar into a spray bottle and add ½ teaspoon of tea tree oil.

Pour in the warm water and shake the bottle for a minute to mix all the ingredients well.

3. Wash your feet with soap and water and dry with a towel.

Spray feet liberally with the solution, concentrating on areas where fungus seems to be most concentrated. Let solution dry on your feet for five minutes, then spray liberally one more time and allow solution to dry again. Rinse feet with water and dry.

4. Wash your feet twice a day and spray with the solution.

Also make sure you are keeping your feet as clean and dry as possible to deter fungal growth.

Tags: your feet, feet with, five minutes, five minutes then, foot fungus, minutes then, Wash your

What Condiments Do You Serve With Crab Cakes

Dipping sauces can use fruit, tomatoes, ginger and other fresh ingredients to add tangy flavor.

Crab cakes are fried or saut ed crabmeat patties usually made with eggs, milk, bread crumbs and seasonings. This American dish that started in the 1930s often uses jumbo lump, domestic blue crab from the Atlantic coast and Dungeness crab from the Pacific coast. Condiments to complement these seafood appetizers, sandwiches or main entrees can include dipping sauces of blended fruit, herbs or aioli. International flavors with hints of chipotle or soy sauce can add an exotic taste to the crab's sweet meat. Add this to my Recipe Box.

Cocktail Sauce

The popular cocktail sauce that teams well with shrimp also adds zest to crab cakes. Tomato juice seasoned with Worcestershire sauce, pepper sauce, grated horseradish, lemon juice and finely chopped celery offers a bright red sauce for golden saut ed patties.

Herb Sauce

A spicy dill sauce made with ½ cup of sour cream with chopped fresh dill, a tablespoon of lemon juice and ½ teaspoon of pepper sauce makes a creamy dipping sauce.

Fruit Sauce

A plum sauce blends a sweet and salty taste from fruit and soy sauce. In a saucepan, bring plums, honey, grated ginger, garlic, chilli paste and soy sauce to a boil.

Egg-Based Sauces

Chipotle aioli consists of whisked egg and oil with a dried and smoked jalapeno pepper for a Mexican-inspired dipping sauce. Handling a chipotle may require gloves to avoid skin irritation and possible eye irritation. Other ingredients include shallots, Dijon mustard, white anchovy, salt and white pepper. Constantly whisking the egg mixture while gradually adding oil will emulsify and thicken the sauce,

Tartar sauce is a light-colored tangy sauce with tiny pieces of dill pickle. An egg yolk, strained lemon juice and Dijon mustard are whisked together. Canola oil added gradually, along with dill pickle, Worcestershire sauce, anchovy and hot sauce will thicken the sauce.

Asian-inspired Sauces

Ponzu sauce is a Japanese sauce that offers tartness from lemon juice and rice vinegar. Ingredients include lemon juice, rice vinegar, dark soy sauce, tamari sauce, mirin, bonito flakes and kelp or konbu. Asian food sections in supermarkets or a Japanese grocery store would likely supply mirin, a straw-colored sweet cooking liquid, kelp and dried bonito flakes. Mix the ingredients, let stand and then strain. Homemade ponzu matures after three months.

Ginger dipping sauce has a tangy taste from minced fresh ginger root. Other ingredients for blending include garlic cloves, chopped onion, lemon juice, soy sauce, sugar and white vinegar.

Tags: lemon juice, dipping sauce, bonito flakes, crab from, Dijon mustard

Differences Between Broiling & Roasting A Chicken

Crispy chicken can be acheived through roasting or broiling.

If you like chicken with a crispy skin but without breading, broiling and roasting are two good cooking methods. Broiling is better for halved or quartered chickens and roasting works best with a whole bird. Both oven cooking techniques result in a crunchy exterior and a juicy, moist interior. Add this to my Recipe Box.

Pan Selection

Broiling pans are very shallow and have two sections. The top pan has holes in it to let the juices and fats from the chicken drip to the bottom pan during cooking, which promotes the crisping process. For easy clean up, line the bottom pan with foil but do not use foil on the top pan as the accumulated liquids will cause flare-ups. A roasting pan is deeper and normally has a rack that fits in its bottom to suspend the chicken and let the heat flow freely around all sides during roasting.

Broiling Method

Cut the chicken into halves or quarters and place on the pan. Adjust the oven rack towards the top of the oven and place the chicken on it. Measure the distance between the top of the chicken and the broiler element. The chicken should be between 5 in. and 6 in. from the broiler to ensure even cooking without burning. Remove the chicken and preheat the broiler for around ten minutes. In the meantime, dry the chicken with paper towels, lightly coat with oil, sprinkle with salt and pepper and place skin side down on the broiler rack. Keep a close eye on the chicken to prevent scorching and uneven cooking, turning it every five or ten minutes and rearranging the smaller pieces to the cooler, outer edges of the pan as needed. When the interior of the chicken reaches 170 degrees Fahrenheit, remove it and let it rest for five minutes to let the juices redistribute themselves before serving.

Roasting

Preheat the oven to 425 degrees Fahrenheit and adjust the rack to the middle position. Pat the outside of a 3 1/2 to 4 lb. chicken dry, rub it with a little oil; salt and pepper it inside and out. If you want the chicken to retain its shape, tie the legs together with cooking twine and tuck the wings under the bottom of the bird. Place the chicken, breast side up, on a rack in the broiler pan and carefully add water to the pan. This will prevent smoking as the drippings fall into the pan and create a nice sauce base at the end of the roasting process. Roast the chicken for 45 minutes to an hour, depending on weight. Periodically check the pan and add more water as needed. Using tongs, turn the chicken over, breast side down, and continue roasting another 45 minutes until all the skin is crisp and golden brown and the internal temperature is 170 degrees Fahrenheit. Remove from the oven and let the chicken rest for 15 minutes, breast side down, to let the juices spread throughout the chicken before carving.

Cooking Tips

Avoid using a fork or other piercing tools to turn the chicken, as this will allow juices to escape. If you prefer skinless chicken, remove the skin after broiling or roasting to ensure the bird does not dry out and become tough.

Tags: breast side, chicken with, degrees Fahrenheit, side down, breast side down, five minutes

What Are The Health Benefits Of Cane Sugar

When you think of sugar, it is easy to imagine a substance rife with calories, devoid of nutrients and that it offers zero health benefits. Cane sugar is different from brown, white and refined sugar because it provides essential vitamins and minerals.

Origin

Sugar cane is grown in temperate to warm climates such as Florida, Texas, Hawaii, Puerto Rico, Cuba and parts of the Mediterranean. It can be planted year round in tropical climates, but only in the continental U.S. during the warm months.

Nutrients

Unrefined sugar cane offers a host of essential nutrients and minerals that refined and white sugars cannot. It contains magnesium, phosphorus, calcium, potassium and iron. The process of refining introduces many harmful ingredients to sugar cane, such as sulfur dioxide and phosphoric acid.

Calories

Every teaspoon of sugar cane only has 11 calories, as well as zero fat and four grams of carbohydrates.

Overall Health

Prevention and treatment of cold and flu symptoms are one of the many health benefits of cane sugar. It helps reduce congestion and ease sore throats.

Cane sugar also helps prevent cancers like prostate and breast cancer. Also, unlike refined sugars, sugar cane helps revitalize, energize and hydrate the body after exercise.

Warning

While cane sugar offers many benefits, it should be consumed in moderation. Excessive cane sugar consumption may cause weight gain and it could promote the onset of Type II diabetes.

Tags: sugar cane, cane sugar, Cane sugar, health benefits

Become A Famous Chef

Find your niche and become a famous chef.

You are passionate about food. You can prepare a variety of dishes and impress your family and friends with well-honed culinary techniques. You watch all the food programs on television and critically analyze each professional chef. Afterward, you recreate the recipes and add your own distinctive touches. You may or may not have the necessary credentials and experience. In any event, you can visualize yourself as a famous chef with a syndicated television program and a best-selling book or two.

Instructions

1. Start a journal or online blog. Write about your goals and experience with new foods and recipes. Include pictures of your culinary creations and any food-related events that you attend. When you are famous, you can turn your journal or blog into a bestselling book and sell the movie rights.

2. Learn your craft. Take courses at community colleges, independent cooking schools, and professional culinary institutes. If possible, attend workshops sponsored by the more notable schools: Culinary Institute of America, New England Culinary Institute and Cordon Bleu. Network and cultivate friendships with chefs around the country and world.

3. Acquire experience in well-respected and well-established eateries. Learn to work well with others and watch the head chefs as they create their culinary masterpieces and supervise the kitchen personnel. Keep track of what works well and what could be improved in your journal.

4. Keep up with the latest food trends. Devote a few hours each week to reading the latest editions of food journals and magazines. Learn about exotic foods and find new ways to prepare the more traditional foods that appeal to your family, friends and restaurant clientele. Experiment and develop more innovative ways of preparing and presenting foods.

5. Ask a friend or relative to videotape you as you prepare different recipes. Critically examine each clip before including it on your blog or You-Tube. If necessary, take courses in public speaking or hire a coach to help you develop a presentation style that will distinguish you among the other famous chefs. Find a niche -- ethnic cuisine, low fat recipes, organic foods -- and become known as a local expert in that area.

6. Participate and volunteer in your community. Offer your services at church dinners, rib fests and other fund-raisers. Register for any Chef's Challenges in your community or a nearby center. Enter local and national recipe contests. If you have good writing skills, offer to write a weekly column for your local newspaper. Attend every food festival within a 60-mile radius.

Tags: Culinary Institute, family friends, famous chef, your community, your family, your family friends, your journal

One Day Cooking Schools

Students in cooking classes often prepare multi-course meals.

Whether you hope to include a cooking class in your next vacation, or you want to expand your culinary knowledge in your hometown, one-day cooking lessons abound. Most cities and regions associated with a particular type of food have cooking schools that offer the fundamentals of the cuisine in one session. Many of them feature hands-on instruction with a shared meal at the end. Add this to my Recipe Box.

The Social Table

Limiting classes to six to eight students, this cooking school in the Hell's Kitchen neighborhood of New York City aims to give each participant one-on-one time with the chef. Classes meet from 7:30 p.m. to 10:30 p.m., and the charge for most is $75. Chef Rebecca Goldfarb was certified by the California Culinary Academy in San Francisco. Basic classes focus on learning to make simple meals for friends while staying within your budget. Global cuisines, seasonal dinners, vegetarian cooking and handling specific foods or techniques, such as pasta or stir-fry, are other offerings on the schedule.

The New Orleans Cooking Experience

Located inside an inn, The House on Bayou Road, this cooking school teaches Creole traditional cooking with a dash of Cajun. Participants in each half-day class create a four-course meal and receive five to eight recipes for the dishes. Classes are limited to 10 students. Each session costs $150 per person, but a group discount is offered for three or more. Class members eat the completed meal together. The New Orleans Cooking Experience takes place in the heart of the city, about 12 blocks from the French Quarter.

Spork Foods

This Los Angeles culinary school teaches only organic, vegan cooking applied to such cuisines as Italian, Indian, Mexican--and even 1950s TV dinners. Class themes change every week, and each class is given four times a weekend at 11 a.m. and 4 p.m. on Saturday and Sunday. The format of the classes is usually demonstration, but students and chefs share the meal at the end. One class costs $65.

The International Kitchen Cooking Classes Abroad

For anyone traveling to Italy, France or Spain, this Chicago-based cooking school can arrange one or more classes while you vacation. Classes are offered in several regions of each country, including Tuscany, Provence and Catalonia. Generally, classes center on preparing a multi-course meal, as well as visiting a local food market. Prices for the classes range from $125 to $275 per student.

Tags: cooking school, Cooking Experience, Orleans Cooking, Orleans Cooking Experience, school teaches

Indian Restaurants In Bangkok Thailand

Indian Food

Bangkok, known for having incredible Thai food is, surprisingly a wonderful place to find authentic Indian food too. With a sizable Indian community, there are many Indian restaurants in Bangkok from elegant, upscale restaurants to tiny holes in the wall. Take a long-tailed boat on the Chao Praya River, shop at Central World Plaza, visit Suan Lum Night Bazaar and then eat dinner at one of these Bangkok Indian restaurants.

Red

Red is one of the trendy Indian restaurants in Bangkok. Known for serving innovative, modern Indian food with a traditional twist, Red is located in downtown Bangkok in a converted villa. Start off with a traditional Indian bread dish like naan, a paratha or a dosa, as Red makes all its own bread on the premises. Try the Rogan Josh (red lamb curry) or a Dahi Kebab (vegetarian kebab with potato cake). Red is also popular for its seafood dishes and its traditional Indian desserts.

Red

124 Sukhumvit

Soi 53 (Thonglor Soi 9)

Bangkok ,Thailand

011 (+66) 02 259 7590

redbangkok.com

Indus

A popular Indian restaurants in Bangkok, Indus is an upscale Indian eatery famous for its elegant atmosphere and its mix of authentic and nouvelle Indian cuisine. Start with the hot and sour soup, an Indian salad or a lamb wrap. For an entree, try one of their specialties; the tiger prawns or the Indus Tapas (Indian-style tapas platter). Here too, bread is baked fresh while you wait. The vegetarian menu is extensive as is the dessert menu. Indus is located just off Sukhumvit, Bangkok's main restaurant, shopping and hotel street, and close to the city's sky train.

Indus

71 Sukhumvit, Soi 26

Klong Toei,

Bangkok, Thailand

011 (+66) 02 258 4900

indusbangkok.com

India Gate

India Gate is a modern Indian restaurant that serves Indian cuisine from many different areas of India, and was awarded the 2009 Thailand's Best Restaurant Award by Thailand Tatler magazine. There's a large selection of breads to start, along with vegetable samosa, onion bhaji, aloo tikki and much more. For entrees, there's fish masala, prawn masala, mutton rada, chicken vindaloo, handi chicken and lots more meat and fish dishes, as well as an extensive vegetarian menu.

On Saturdays and Sundays, the restaurant has an "all you can eat" buffet for an inexpensive price that's a great opportunity to try many of the restaurant's signature dishes. India Gate is located on Sukhumvit Soi 12, just around the corner from the Asoke sky train station.

India Gate

214 Sukhumvit Soi 12

Bangkok, Thailand 10110

011 (+66) 02 229 4035

indiagatebkk.com

Tags: Bangkok Thailand, India Gate, Indian restaurants, Indian restaurants Bangkok, restaurants Bangkok

Prepare And Administer An Organic Coffee Enema

Colon cleansing and constipation aren't topics many people want to talk about. Although it's becoming a little easier to discuss as we worry about developing colon cancer, IBS, and other bowel problems, it's still something that is dodged by the majority.

If you've been suffering from terribly painful and/or rare bowel movements, an occasional organic coffee enema might be just the remedy you need. It doesn't cost a lot of money, you can do it yourself, and it can even help you lose weight!

Colon cleansing is something that can be done each season but should be done at least once a year. Organic coffee enemas can be administered more frequently than that but be careful that your bowels don't become dependent on enemas.

Instructions

1. Add measured coffee and water to the pot. Bring to a boil. Boil for 3 minutes then simmer for 15 minutes. Strain using a very fine sieve. Allow this liquid to cool to body temperature (98.6 F). It should feel comfortable to your skin. (You don't want it to be too hot.)

2. Pour this liquid into the enema bag, clamping the tube as you pour. Lubricate the nozzle with the olive oil.

3. Hang the enema bag between 1 1/2 to 2 feet above the floor in the bathroom. The higher the bag, the faster the speed of intake into the colon.

4. Place a large towel on the floor. Lie on your right side, with your legs curled into your abdomen. An alternate position is lying on your back with a pillow under your buttocks. You can also switch positions (right side, left side, back) every 3 minutes while retaining the solution to ensure it is reaching various areas of the colon.

5. Taking deep breaths, slowly insert the nozzle several inches into the rectum. If it is inserted too quickly it may bend or become kinked inside the colon. A gentle rotating motion can be used to insert. Move the enema bag higher or lower to adjust the flow of the solution into the colon.

6. Retain the solution for about 10 to 12 minutes, if at all possible. You may hear or feel a squirting of fluid below your right rib cage. Many people believe that this is sensation is due to the release of toxin-laden bile from the liver and gall bladder.

7. Get up slowly from your position on the floor and make your way to the toilet. Empty the bowel naturally. Do not strain.

Tags: Colon cleansing, into colon, right side, something that, this liquid

Cook Turkey Neck

Create a nutritious and delicious meals with turkey necks.

Dieters can enjoy turkey necks for their low calorie count. One neck has 243 calories after removing the bone and skin. Turkey necks contain a high percentage of inedible bone, but you can cook the necks in a tasty and healthy manner to maximize the neck's nutritional value. Whether using turkey leftovers or plan to create a fresh dish, combine the turkey necks with other ingredients for an enjoyable meal. Add this to my Recipe Box.

Instructions

Roasted Turkey Neck Soup

1. Roast turkey necks at a 400-degree heat for 25 minutes on each side. Use 1/2 lb. of turkey necks or more.

2. Place the necks in a pot with a gallon of water.

3. Add the vegetables, including one unpeeled onion, one diced rib of celery and six cloves of unpeeled garlic.

4. Add 2 tsp. salt, 2 tsp. onion powder, 3 tbsps. minced bay leaves, 3 tbsps. fresh sage leaves, 2 tbsps. dry mustard, 1-1/2 tsp. dried basil, 1 tsp. paparika, 1/2 tsp. white pepper, 1/4 tsp. black pepper and 1/4 tsp. cayenne pepper.

5. Boil the water and then reduce the heat, allowing the roasted turkey neck soup to simmer for two hours.

6. Strain the soup stock. Clean the pot and return the stock to the pot after discarding the vegetables and turkey necks.

7. Reboil the soup, and then lower the heat to a medium heat, allowing the soup to cook down for another 1/2 hour.

8. Allow the soup to cool, and then refrigerate it. When you want to serve it, skim off the hardened fat from the soup's surface before you reheat it.

Turkey Neck and Noodles

9. Rub salt, black pepper and 1 tsp. of herbal seasoning into the turkey necks.

10. Place the turkey necks in a pot and cover them with water.

11. Boil the water with the turkey necks for half an hour or until thoroughly cooked.

12. Boil the noodles separately. Rinse the noodles after they cook.

13. Mix the noodles with one can of cream of chicken soup.

14. Pull the meat off the cooked turkey necks and add it into the noodles and soup.

15. Cook the noodles, cream of chicken soup and turkey together for 25 minutes.

16. Add a can of peas and simmer for the last five minutes before serving

Turkey Neck Soup

17.Place three to four turkey necks in a pot with eight cups of water.

18. Add one quartered and peeled onion, six peeled cloves of garlic, a sprig of dill, a sprig of parsley, a sprig of cilantro and one lb. of pumpkin to the water.

19. Bring to a rolling boil and then reduce the flame to let the pot simmer for two hours.

20. Strain the broth. Debone the turkey from the neck bones and return the turkey pieces to the broth. Discard the vegetables and the turkey bones.

21. Dice one onion, two ribs of celery and two carrots. Saut them in 1 tbsp. olive oil until they begin to soften. Add them to the broth.

22. Add 1 cup of grains or legumes to the broth such as barley or lentils. Continue to cook the soup for another half hour.

23. Add 2 tbsp. chicken soup powder to the broth.

Tags: turkey necks, Turkey Neck, chicken soup, necks with, black pepper

Start A Cooking School In North Carolina

A cooking school can be a wonderful small business.

If you have a talent for cooking, a knack for teaching and the desire to be an entrepreneur -- then a cooking school might be a good business for you. Bringing culinary instruction to North Carolina is a relatively simple process, if you're starting small, because the state is flexible about small, home-based food businesses. But if you want a substantial cooking school business, you must be prepared to develop not only an interesting curriculum, but to meet the legal requirements of maintaining a commercial kitchen in North Carolina.

Instructions

1. Decide what kind of cooking you want to teach. Specialties such as international cuisines, pastry and even family quick-meals can help distinguish you and attract specific consumers looking for your type of cooking course.

2. Determine the scope and scale for your school. An in-home school with small, personalized classes doesn't need any special licensing or approval. However, if you rent commercial space, you'll need a commercial kitchen. Even though you may not be selling your cooking, the state cares about the cleanliness and safety of a commercial kitchen.

3. Select a location for your cooking school. Consider both geographical markets such as Chapel Hill or Raleigh-Durham, as well as the size and visibility of your school. Looking at locations with commercial kitchens already installed can save you significant time and expense, although this may mean working in either a retail (former restaurant or bakery) or commercial warehouse-type space.

4. Apply to the North Carolina Department of Agriculture and Consumer Services for a commercial kitchen license. In addition to completing an application and paying the appropriate fees, be prepared for an inspector to visit your kitchen to ensure it meets the required code conditions before you receive your permit.

5. Apply for a local business permit. In cities like Chapel Hill, Charlotte and Raleigh, apply through the City Hall. In rural areas, check with your township and your county for any necessary business licensing.

6. Develop a marketing plan for your new venture. Decide on your target demographic, message and the media you'll use to convey that message. You can advertise for free using school and community center bulletin boards or you can go "big" and advertise in local and culinary-interest media. Depending on your intended scale and budget, you can ponder hiring a marketing consultant to help you strategize.

7. Purchase or lease your equipment, cookware and dishes. Unless your school is home-based, you'll need large, commercial-grade equipment which, depending on your intended style of cuisine, can include: electric mixers; ovens; ranges; wood-fired ovens; woks; rice cookers; pressure cookers; convection ovens; microwaves; industrial-sized bowls and baking pans. Commercial restaurant equipment businesses have all of these items, although you may find deals looking online and in professional publications for used equipment.

Tags: commercial kitchen, North Carolina, cooking school, your school, Chapel Hill, your cooking

Italy Tourism Facts

Italy lies in the southern Mediterranean region of Europe. Italy's climate can vary because it has both coastal borders as well as mountainous regions. The winter in the Alps can be cold while the coastal areas can be quite warm. The summers in Italy are usually hot and dry but comfortably cool in the mountains. Tourist season in Italy is usually in spring and again in fall. Italian is the national language.

Italian Passport and Visa Regulations

Italy does not require a U.S. citizen to obtain a visa before arriving at its border. U.S. citizens are only required to have a passport and granted a visitor's visa on arrival that is good for 90 days. If you are going to Italy for longer than 90 days you are required to obtain a visa before you arrive. Hotels or other accommodations register all guests in Italy. If you are staying with friends or family, it is your responsibility to register with the nearest police station.

Customs Regulations

All luggage goes through customs when entering or leaving Italy. Personal items such as clothing, a computer, camera or anything for personal use are not charged a duty fee. Gifts that are purchased while visiting Italy are duty free with the exception of antiques or artwork which require authorization from the ministry. Buying counterfeit products in Italy is illegal. If you buy any counterfeit products in Italy and get caught, you will pay as much or even more than the authentic item would have cost.

Italy Accommodations

There are many hotels, hostels, bed and breakfast inns and private accommodations in Italy. All are categorized the same as in U.S. with 1-5 star ratings. It's smart to book a hotel reservation before you arrive in Italy.

Transportation in Italy

There are many different modes of travel in Italy. You must have an international driver's license accompanied by a U.S. driver's license if you plan to drive. It's best to book your car rental online in advance. The roads in Italy are well maintained. Bus transportation is available in Italy and run inside the city as well as from one city to another. Italy has a rail service that can be used to travel from city to city to other countries in Europe. Tickets can be purchased for daily, monthly or weekly travel.

Banks and Currency and Travelers Checks in Italy

Italy currency is in EURO. Most all cities in Italy accept travelers checks. Most places for shopping and eating accept major credit cards as well as debit cards. ATMs are usually in large and small cities. They operate the same as in the U.S. Banks are open Monday through Friday with the exception of national holidays.

Communication in Italy

Italy has various sources of communication. Public phones are all over Italy. You have to purchase a phone card, which can be purchased at newsstands or coffee shops. Internet cafes are popping up all over Italy and are usually located in most tourist towns. If you are receiving mail in Italy it should be addressed to you, in care of your nearest post office. You can retrieve mail by showing your passport. Hours of operation are Monday through Friday and half days on Saturday except for national holidays.

Tags: Italy usually, before arrive, counterfeit products, counterfeit products Italy, driver license, from city, Italy Italy