Jesse Sartain Tips

By: Fred Watson

It was a lovely day and Peter the friendly elf fancied some fish for his tea. Picking up his fishing basket and his fishing rod, he left his neat little white painted house at one end of the village of Trimble and went to call on his friend Pod, ‘Hi, Pod,’ said Peter. ‘It’s such a nice day I thought I would go fishing. Would you like to come?’

Pod was busy weeding his garden, but at the mention of fishing his ears pricked up and he said, ‘Ooo! I do like fish for my tea. If you wait until I put my trowel away and get my fishing rod, I will certainly come with you.’

‘OK,’ said Peter, and he sat on the little wooden bench in Pod’s front garden, relaxing in the warm sunshine while he waited.

Ten minutes later Pod came out of his cottage with his fishing basket over his shoulder, his fishing rod in one hand and another much larger basket in the other.

‘What’s in the big basket, Pod? Peter asked.

‘Well it is such a sunny day,’ said Pod, ‘that I thought we could have a picnic on the river bank while we fish.’

Peter smiled. What a kind and clever friend Pod was I never even thought of taking a picnic. ‘Great,’ he said, ‘Let’s go.’

The river Nid lay outside the village. It was small as rivers go, not much more that a large stream really and the best fishing was on the far side. Peter and Pod crossed the wooden bridge and followed the path along the riverbank. It took them fifteen minutes to reach the best spot, only to find that Kronk was already sitting there fishing. Kronk who lived in a grubby old house at the opposite end of the village to Peter, was the meanest and most unfriendly old gnome, you could ever meet.

Excuse me, Mr Kronk, said Peter, ‘There is plenty room on the riverbank, so would it be OK, if Pod and I sat here to fish?’

‘No it wouldn’t. Now clear off,’ growled Kronk

‘But that’s not fair, said Peter.

‘And you don’t own the riverbank,’ cried Pod.

‘No I don’t,’ said Kronk with a nasty grin, ‘but I’m bigger than you both and if you don’t clear off, I’ll throw you in the water.’

There was nothing they could do. He was bigger and meaner than them, so they walked just a little further on, to another spot that Peter knew. It wasn’t as good as the first spot, but Peter had caught a fish there once. After casting their lines into the water they propped their rods on sticks and waited, and waited. All morning they waited. But they didn’t even get one fish. Still it was a nice sunny day and they enjoyed their picnic.

After lunch, they tried for another hour, but when there were still no fish, they decided to pack up and go home. It was while they were putting the plates back into the basket that Peter spotted something shining in the grass. He bent down and picked it up, it was a small, shiny, gold coin. He showed it to Pod and they hunted around on their hands and knees, looking for more but there were none. ‘Never mind, said Pod, ‘thanks to Kronk we didn’t catch any fish, but we might be able to use the coin to buy some cakes on the way home.’

‘I don’t think so,’ said Peter, ‘we’ll be lucky if we get one cake between us. I’ve got a better idea.’

On their way home, they were talking loudly as they passed Kronk, who was still fishing even though his basket was already full of fish.

‘That was lucky, finding all that gold,’ said Peter.

‘Yes,’ said Pod, ‘we’d better hurry home and get a barrow to carry it all in.’

Kronk who was listening, chuckled to himself. Did they think he was stupid? Whoever heard of gold lying on the riverbank? Just then he saw something fall from Peters pocket. He waited until they were out of sight and then went over to see what it was and got a big surprise. It was a small shiny gold coin. His eyes shone with greed, he tipped all his fish onto the grass and ran off to fill his pockets and the fishing basket with gold, before Peter and Pod could get back with the barrow.

As soon as he had gone Peter and Pod came out from where they had been hiding, collected all the fish and went home to have fish for their tea.

Mean old Kronk didn’t find any gold and when he got back, he didn’t find any fish either. I think that serves him right for being greedy, don’t you?’

Copyright Fred Watson April 2008

A Recipe For Pan Fried Trout

Ingredients

Four trout

1 cup of stone less prunes, chopped fine.

1cup of fresh breadcrumbs

1 tablespoon of sweet sherry

salt and pepper to season

1 lemon

1 teaspoon of chopped parsley

1 teaspoon of chopped dill

2 teaspoons of cooking oil

Method.

Place in a bowl, the prunes, breadcrumbs, sherry, parsley and dill,
season with salt and pepper, then mix together.

By: ArticleBoss

Chinese cooking can be very healthy as it contains low carb as well as low fat dishes. Today, I am sharing with you two low carb chinece recipes for chinese green beans and chinece lemon chicken, a classic in chinese cooking.

Low Carb Recipe of Chinese Green Beans

Ingredients:
1 pkg frozen green beans — (16 ounce) 500g
1 pkt chicken broth — dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter — creamy
1/8 tsp sesame oil — chinese

Directions:

In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings

Nutritional information, per serving (excluding unknown items):

52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Low Carb Recipe of Lemon Chicken

Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.

To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes

NAPA, Calif., January 28, 2008 – Dragon Pearl Whole Teas was selected as a superior product in the “Loose Teas” category for both foodservice and retail.  Superior Gold winning products included their “Jasmine Dragon Pearl Green Tea”, their “Premium Green Tea” and “Premium White Tea”.  The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Dragon Pearl Whole Teas for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

Author: Abhishek Agarwal

Anything which is edible, despite of its origin, can be experimented with! This might just be the reason to why food is the darling of people’s life. Food has successfully lead the world to ‘eat in one tune’. But some art of cooking is yet to be conquered, French cooking to be more precise.

The French are renowned for their choice of fresh vegetables, wines and picking of the right ingredients. Choosing the right ingredients and comprising them together is again like a form of art and the French are permitted to choose their own array of food. Chances of getting luxuriant results and a lofty place in the world of cooking industry are very high due to the efficiency and resources.

French cooking beguiles and entices the entire world. The taste and aroma is a pure seduction for the food lovers, and the chefs leave no opportunity of making an opulent meal. Julia Child’s ‘Mastering the Art of French Cooking’ and writers like Simone Beck and Louisette Berthole, have declared that its like a cake walk to vanquish French cooking.

The French are humble and not hostile in sharing their recipe. But the American market is known for its curiosity and for its ability to adapt to any new culture, curriculum and new customs of cooking. Thus the French recipe was exposed to the world through books and special classes. Entertainment Weekly’s take on this was that the French cooking had come to America’s rescue from dreary casseroles.

A culinary expert is much skilled to make a large and impressive meal. But a French cook should have the ability to speculate and know every skill up their sleeves about the world of cooking. It is only then that they can unfold the art of French cooking. Cooking a meal is a stereotypical requirement of our daily lives.

But mastering the art of French cooking will give a whole new term and meaning to cooking even if it’s by a housewife. It gives a new outlook to the cooking world and gains more appreciation as its not just cooking anymore but an art since then on!

Being a master in the art of French cooking is very propitious. Once the art of French cooking is mastered, any kind of cooking comes very naturally. It soon appears to be a trick up the sleeves! French cooking gives a very clear conscience of choosing the right vegetable to pouring the proportionate amount of wine in the pan. The new acquired style adds a new essence to one’s cooking.

Vikon Farm/Heritage Chicken was selected as a winning product in the “Chicken, All-Natural” category for both foodservice and retail. The Heritage Chicken product won
the Superior Gold Medal. The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Vikon Chicken for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

Author: Natalie Schloesser

Summertime crock pot recipes, you may ask? But the crock pot is only used for “cold-weather meals” such as stews, roasts, and other hearty stick-to-your-ribs type meals. Wrong! The crock pot has truly received a seasonal stereotype and sits in many kitchen cupboards all summer long. Bring it back to your kitchen counter during the summer; there are so many benefits and fabulous light summertime meals that can be prepared in the crock pot!

Most people already know how wonderful crockpot cooking is; throw a few ingredients in a pot, turn it on, and come back eight hours later to a wonderful home cooked meal. We also know that cheaper cuts of meat turn out tender and juicy because they’re cooked with moist heat over long periods of time. Crock pot cooking is perfect for the busy homemaker, the office mom, the busy dad, the work-at-home mom, anyone who has anything to do during the day and is tired by dinnertime, not wanting to spend countless hours preparing dinner for their family. But crock pot cooking is also perfect for the summertime.

Where I live, we have humid, hot, sticky summers where the last thing I want to do is turn on my oven or fire up my gas stove, much less spend time standing around them preparing meals! During the summer I don’t crave meals like chicken and dumplings, lasagna, beef stew, or pork roast. I want light meals with little or no preparation so I’m not standing in a hot kitchen getting even warmer and stickier. So, I use my crock pot! Out of any of the cooking devices in your kitchen, it sets off very little heat and can allow you to put everything into the slow cooker in the morning (when your kitchen is cool) and spoon it up at dinnertime (when your kitchen is not).

Sandwiches are among our favorite summertime meals, especially paired with corn on the cob and a salad. Put a 3 pound beef or pork roast in your crock pot with 1 cup of water. Cover and cook on low for 8 hours. Remove roast and shred meat, replace to crock pot and add a bottle of your favorite barbeque sauce. Stir, cover and cook on high an additional 15-20 minutes. Serve on sandwich buns - a great summertime meal.

Brats are also a huge summertime meal where I live, and many techniques have been created to prepare them properly. Many simmer their brats over a low flame on their stove in beer for hours, heating up their kitchen as they do so. I use my crockpot! Place 12 brats in your crock pot, cover with 3-4 cans of beer (the cheaper the better), add one chopped onion and 4 cloves of minced garlic. Cover and cook on high 7-8 hours. Remove brats and grill over a low flame until browned. Serve in hot dog or brat buns with ketchup, mustard, minced onion, and other desired toppings.

Author: Lance Winslow

If you really want to make the best crock pot dishes then first you need to get the very best crock pot and that’s no crock of bull either. You need the ultimate in slow cookery products and there is a world of difference between them says Consumer Reports. Luckily if you search on the Internet you will find great websites which rate crock pots like; Wize.com

You will be pleasantly surprised to find that you can get a serious crock pot for under $40.00 that will make some of the best crock pot dishes you have been dreaming of. All crock pots are not created equally and there are many things you need to know. If you are in a hurry to make a dish for dinner then crock potting is not what you will need. Slow cookers take time and that means you have to allow them time to do their job.

Now for the recipes and do not despair there is that perfect crock pot recipe for any dish waiting online for you. Here are a few of the sites that we found;

* TastyCrockPotRecipes.net
* SouthernFood.about.com/library/crock/blcpidx.htm
* CrockPot.cdkitchen.com/recipes/

Once you have the right crock pot and you find a recipe that you like, you will see why so many people and so many families are sold on Crock Pot Cooking. Go ahead and print this page to save it for later.