goji berry recipe - Resources and Info Website: Recent information on dried goji berries<BR><BR>

dried goji berriesInside The Victorian Kitchen

From hours before sunrise until late into the night, the kitchen was a beehive of activity in the proper Victorian home. The kitchen was usually a large room with an ample connected pantry and often held sleeping quarters for the cook or the kitchen maid.

Up until the late 1700's the rich and poor shared some similarities when it came to the kitchen and one of those was cooking on an open fire. But the turn of the century ushered in the more enlightened Victorian age and with it came the highly efficient cast iron ovens where the Lord of the Manor's cravings for rich baked goods and hearty puddings could be better served.

Although the new stove was efficient, it was anything but convenient. Coal had to be carried in regularly and ashes removed throughout the day. A servant would rise early to fire the stove and domestic kitchen staff were required to keep it stoked all day.

Time passed and amazing new stoves were invented that allowed cooks to actually regulate temperatures by adjusting a series of flues and metal plates. Later, gas and electric stoves were introduced that allowed Victorian cooks to regulate temperature by simply twisting a knob. The Victorian age was an age of rebirth in the kitchen.

Copper pots, specially tinned on the inside to avoid chemical reactions with certain foods, were replaced with cast iron and the tastes of the Victorian family were reflected by the invention of mass produced kitchen gadgets such as pastry cutters, jelly and pie moulds, and biscuit tins. The Victorian era also saw the introduction of tools that are still in use today including cheese graters, the can opener and potato peelers.

Refrigeration was not available and food preservation techniques like salting, pickling, drying, and smoking gradually gave way to the discoveries of Louis Pasteur and to the introduction of tin-canning (and the first can opener). Soon, thanks to canning and the invention of the steam engine which enabled fresh food to be distributed throughout the country, fish, milk, meat and vegetables were available all year long. And for the first time, exotic meats and foods from other countries could be imported without fear of spoiling.

Perrier water, canned soup, canned pork & beans, Tabasco Sauce, Gulden Mustard and Folgers coffee are just a few of the household names of today that first appeared during the 1800's as the Victorians struggled between home cooking and the lure of ready made foods.

Insects and rodents filled their bellies under counters and in cabinets while stews boiled and meat roasted. The cook was a valued position in the Victorian home and one who bore the title Professed cook, meaning that they had the skills to create fancy banquets in addition to the daily meal, could earn as much as $72 a year. Cooks and kitchen maids saw to it that in spite of the challenges the Victorian kitchen produced sumptuous food that was fit for a Queen.

You can learn more about the Victorian kitchen by visiting http://www.thecooksguide.com a site brimming with historical recipes and household management wisdom imparted by the celebrity chef of his time Charles Elme Francatelli.

Try Kiwi Fruit for Good Taste and Good Health

Maybe "a rose by any other name would smell as sweet." But, years ago, that same sentiment didn�t seem to apply to a strange looking little fruit from China known as Yang Tao.

Missionaries in the early 20th century brought Yang Tao to New Zealand, and in 1960 it was renamed the Chinese Gooseberry. In 1961, the Chinese Gooseberry made its first appearance in the United States and the name was changed again. This time to kiwi, in honor of the native bird of New Zealand, whose brown fuzzy coat looks somewhat like the brown fuzzy skin of this unusual little fruit. This name change seems to have been a good move. Doesn�t a kiwi fruit sound much more appealing than a Chinese Gooseberry?

Today, people everywhere love kiwi fruit. And, with good reason. The kiwi has a sweet unique flavor and is loaded with vitamin C, as well as a variety of other vitamins, minerals, and phytonutrients that promote good health.

Kiwi fruit can be eaten by itself, but it is also delicious in tossed salads, or fruit salads. But here�s a tip you might not know. Kiwi fruits should be eaten soon after they are cut because they contain enzymes that act as a food tenderizer. These enzymes can tenderize the kiwi, making it overly soft. These enzymes can also make other fruits soggy, so add kiwi to fruit salads at the last minute.

It�s easy to enjoy kiwi fruit. You can even eat the skin. Just rub off the fuzz, wash the kiwi, slice it, and enjoy.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com For additional food information and daily tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

Different Types of Noni Juice Preparation

Morinda Citrifolia popularly called Noni is a less known fruit in the America�s but very popular in south Asia and Polynesia. The Noni fruit is believed to have many medicinal properties over many centuries. It is one of the plants where every part of it is used for its medicinal claims. The Noni Juice is a common form available everywhere and it comes in many varieties the popular one is the soy sauce like dark thick fermented version. In places where it is more prevalent it is taken unfermented in sweet form. This article takes a look at the many ways the juice is extracted and made available for consumption.

The ripe fruits are more juicy and easy to extract than the un-ripe ones. The unripe fruits are thick skinned and highly durable. The ripe fruit is more sweeter and juicy and are consumed raw in many countries. Like grapes that turn into wine, Noni turns into a fermented Noni Juice by careful preparation. To get 1 gallon juice you got to process almost 20 pounds of fruit. There are many ways the juice is extracted but the popular version is the hard press method. The fruit along with pulp is allowed to ferment in special containers made for this purpose usually in plastic. The pH is maintained at optimum levels. The fermentation goes on for almost 2 months, this allows the juice to separate from the pulp and drip extraction is employed. The fermented juice gets its characteristic sour taste. The Noni juice can come pasteurized or non-pasteurized.

The other popular form the juice is available is the freshly squeezed unfermented sweeter version. Typically a hydraulic fruit press is employed to extract the juice from the pulp. The pulp and seeds are typically employed to prepare Noni Products. The fresh juice has a golden color and may be further diluted and sweetened by bottlers. The Noni juice is a refreshing delight in south Asian countries. People call it in totally different names in different countries hence you may not know which is the famed Noni. Unlike other fruits the juice yield is much high. The Noni fruit juice figures in the shopping aisles with alterations usually with raspberry, or grape flavor. The other form the juice is available is in the form of powder and it is added in many preparations.

To find more resources and to buy Tahitian Noni Juice please visit NoniLinks.com

Author does freelance writing through the no fee free freelance website Freelancefree.com.

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