Thursday, April 28, 2011
Sunday, July 25, 2010
Cosmetic Surgery can Get Rid of Your Scars
by Adrina Jones
f you have any scar on face due to acne, chickenpox or any accident then you must be having a deep desire to get rid of it. There are chances that you must have explored various options including cosmetic surgery. Yes, the special branch of surgery is a proven technique which has helped many persons to eradicate their scars. The branch is not only effective in dealing with the scars but it also treats skin pigmentation and brown spots.
Scar treatment is a specilaized area and you must research a lot and discuss a lot before finalizing the surgical process. Once you have decided that you do not want scar mark anymore then you should start consulting the experts in surgery. You can also discuss about the possible treatments available and you can compare the associated cost with some hospitals or individual surgeon. Again, it is wise to choose the services of hospitals over individual surgeons. This is because you will be looked after in a comprehensive way and they will assist you in the pre and post surgical process too.
It is better to switch to internet for mining the available information as you will be saved from the exertion of visiting consultants physically, at the first hand. Internet can give you quick results and it also saves some money which would have been spent in commuting. After you have got exhaustive information, you can seek the suggestions of your friends and relatives and you must count on their experience, if any.
The cost of the surgery and the exact process may entirely depend on the nature of the scar. For example, chemical peel can be employed for simple scars and is relatively lower in cost. However, you must be have a sound financial plan to meet the expenses. Seeking the surgery from a renowned surgeon or from a hospital which has the quality surgeons would help you in a far greater manner. After all, your whole focus should be to get the perfect result and get the scar(s) completely removed.
f you have any scar on face due to acne, chickenpox or any accident then you must be having a deep desire to get rid of it. There are chances that you must have explored various options including cosmetic surgery. Yes, the special branch of surgery is a proven technique which has helped many persons to eradicate their scars. The branch is not only effective in dealing with the scars but it also treats skin pigmentation and brown spots.
Scar treatment is a specilaized area and you must research a lot and discuss a lot before finalizing the surgical process. Once you have decided that you do not want scar mark anymore then you should start consulting the experts in surgery. You can also discuss about the possible treatments available and you can compare the associated cost with some hospitals or individual surgeon. Again, it is wise to choose the services of hospitals over individual surgeons. This is because you will be looked after in a comprehensive way and they will assist you in the pre and post surgical process too.
It is better to switch to internet for mining the available information as you will be saved from the exertion of visiting consultants physically, at the first hand. Internet can give you quick results and it also saves some money which would have been spent in commuting. After you have got exhaustive information, you can seek the suggestions of your friends and relatives and you must count on their experience, if any.
The cost of the surgery and the exact process may entirely depend on the nature of the scar. For example, chemical peel can be employed for simple scars and is relatively lower in cost. However, you must be have a sound financial plan to meet the expenses. Seeking the surgery from a renowned surgeon or from a hospital which has the quality surgeons would help you in a far greater manner. After all, your whole focus should be to get the perfect result and get the scar(s) completely removed.
Grape Juice is Much Healthier than Orange Juice
by Green Alice
If you think drinking orange juice at breakfast every morning is a healthy start of the day, then you should reconsider this habit. Latest studies have shown that the benefits of grape juice that bring to your body are much more than orange juice.
Recently, scientists have completed a scientific analysis of the antioxidant components in 13 kinds of fruit juices. Various kinds of antioxidants in vegetables and fruits, such as vitamin C, are thought to have the function of fighting against free radicals. They have an important role in anti-aging, and can prevent cancer, cardiovascular disease and other chronic diseases.
According to the research findings of the scientists, among all the healthy fruit juices, grape juice is the most important one, followed by apple juice and cranberry juice. Orange juice, as the most popular and preferred juice, is actually not as important as people think. It is reported that the polyphenols content (a powerful antioxidant component) in orange juice is less than any other fruit juices tested.
According to the reports, American scientists have found that drinking juice for a long term can reduce the probability of suffering from senile dementia. The researchers followed up and studied the health condition of 2,000 volunteers in the past 10 years. By the analysis, they found that, for the people who drink juice at least 3 times a week, their probability of getting senile dementia is 76% lower than that of people who drink juice less than one time per week.
Researches of Glasgow University found that drinking a variety of fruit juices has better anti-aging effect than drinking only one kind of juice, because in such a way, human body can take in much more kinds of polyphenol antioxidants. Expert said: "A healthy diet and regular consumption of a variety of fruit juices——such as grape juice, grapefruit juice, apple juice and cranberry juice, can increase the anti-aging capability of the body."
Chicago researchers found that drinking a glass of grape juice every day can not only dilute the blood and reduce the formation of blood clot, but also can help lower the blood pressure. Recent studies show that grape juice can help strengthen the liver function and promote bile secretion. Grapes also contain substances which can promote the pancreas to secret insulin. As a result, doctors include grape juice in the diets for diabetes patients, and take it as a kind of nutritional food for patients who suffer from gout, arthritis and rheumatism.
If you think drinking orange juice at breakfast every morning is a healthy start of the day, then you should reconsider this habit. Latest studies have shown that the benefits of grape juice that bring to your body are much more than orange juice.
Recently, scientists have completed a scientific analysis of the antioxidant components in 13 kinds of fruit juices. Various kinds of antioxidants in vegetables and fruits, such as vitamin C, are thought to have the function of fighting against free radicals. They have an important role in anti-aging, and can prevent cancer, cardiovascular disease and other chronic diseases.
According to the research findings of the scientists, among all the healthy fruit juices, grape juice is the most important one, followed by apple juice and cranberry juice. Orange juice, as the most popular and preferred juice, is actually not as important as people think. It is reported that the polyphenols content (a powerful antioxidant component) in orange juice is less than any other fruit juices tested.
According to the reports, American scientists have found that drinking juice for a long term can reduce the probability of suffering from senile dementia. The researchers followed up and studied the health condition of 2,000 volunteers in the past 10 years. By the analysis, they found that, for the people who drink juice at least 3 times a week, their probability of getting senile dementia is 76% lower than that of people who drink juice less than one time per week.
Researches of Glasgow University found that drinking a variety of fruit juices has better anti-aging effect than drinking only one kind of juice, because in such a way, human body can take in much more kinds of polyphenol antioxidants. Expert said: "A healthy diet and regular consumption of a variety of fruit juices——such as grape juice, grapefruit juice, apple juice and cranberry juice, can increase the anti-aging capability of the body."
Chicago researchers found that drinking a glass of grape juice every day can not only dilute the blood and reduce the formation of blood clot, but also can help lower the blood pressure. Recent studies show that grape juice can help strengthen the liver function and promote bile secretion. Grapes also contain substances which can promote the pancreas to secret insulin. As a result, doctors include grape juice in the diets for diabetes patients, and take it as a kind of nutritional food for patients who suffer from gout, arthritis and rheumatism.
Lighten Up to Beat the Heat
by Bill Garlough
Perfect Pairings
As Published in the Naperville Sun, Beacon News, Courier News, & Herald News
Summer sure has arrived. It's hot and humid here and other parts of the country are suffering from 100-plus degree temperatures. This time of year we need to slow down and be careful. We should monitor the amount of sun exposure, stay hydrated and eat lighter.
This column explores favorite summer wines and pairs them with light meals. Whether the menu is for a family meal or entertaining, lighter food and beverage is sure to please during these hot summer days.
Lighter style wines
White wines are generally enjoyed in the warmer months, as they are a light, refreshing beverage. Wines that are lower in alcohol and have good acidity are ideal. The acidity helps cleanse your palate and provides a mouth-watering experience that stimulates your thirst and appetite. The challenge is to find summer wines that are satisfying with ripe fruit. The global market has introduced many new wines to try, which is both fun and a goal of this column. When thinking of white wines that are light summer sippers and also pair well with food, a number come to mind, including: Pacific Northwest Rieslings and Pinot Blancs, Italian Pinot Grigio and Soaves, Argentinean Torrontes, Chilean Sauvignon Blancs, South African Chenin Blancs and French Muscadet and Sancerre. While some summer sippers are popular, they are not food friendly. An example of this would be some New Zealand Sauvignon Blancs, as they tend to be overly citrusy and make pairing with food difficult.
Lighter fare
At the beginning of each summer, we clean up our grills and get ready for some serious backyard barbecue. Memorial Day, Father's Day and July 4th weekends are all holidays where we grill steaks, bratwurst and ribs. These bold, spicy meals are often paired with big red wines, like Cabernet Sauvignon and Zinfandels.
Now that the summer heat is on, many folks turn to grilling lighter fare like fish and chicken. The wines that pair best are the lighter styles, like Pinot Noir (red) and Pinot Gris (white) with salmon or Pinot Grigio and Torrontes with chicken. The French love to pair Muscadet with shellfish.
Something my wife and I like to do during the hot summer months is to add meat to a side salad and transform the dish into our entrée. An easy example is to add grilled chicken or shrimp to a leafy green salad.
A favorite green salad base can include red and green leaf lettuce and add any number of ingredients such as strawberry slices, mandarin orange sections, toasted slivered almonds, blue cheese crumbles and shaved shallots. Fresh orange and white balsamic vinaigrette enhances this salad and its toppings.
Summer Citrus Vinaigrette
¼ cup Chopped Onions
2 Cloves Garlic
¼ Cup Extra Virgin Olive Oil
¼ Cup Vegetable Oil
4 Each Juice from Four Freshly Squeezed Whole Oranges
¼ Cup Sugar
2 tsp Dijon Mustard
¼ Cup White Balsamic Vinegar
Salt & Pepper to taste
In your blender, add the onion, garlic, orange juice, sugar, Dijon mustard, Balsamic vinegar and blend. Slowly add both oils. Once emulsified, salt and pepper to taste.To create a simple pasta salad entrée, take a pasta side salad with a creamy base dressing and add some grilled salmon, gently flaked with a fork. This is a wonderful way to use leftover grilled salmon. A favorite pasta salad includes lemon, dill, onions, cherry tomatoes and peas. Here's a quick and easy recipe.
Dilled Pasta Salad with Grilled Salmon or Shrimp (optional)
Serves Four
6 Cups Cooked Pasta
2 Tbsp Fresh Dill
2 Tbsp Fresh Lemon Juice
¼ Cup Green Peas, cooked
¼ Cup Chopped Red Onions
10 Ea Cherry Tomatoes, quartered
½ Cup Mayonnaise, light or regular
½ Cup Sour Cream, light or regular
Salt & Pepper to taste
8 Oz Flaked Grilled Salmon or Shrimp (optional)
Add all ingredients except salmon or shrimp in a bowl and toss. Gently fold in salmon or shrimp. Salt and pepper to taste. Refrigerate for 1 hour before serving.
Bill's Summer White Wine Picks(with suggested retail prices)
Green lettuce salad with chicken
• Argentinean Crios Torrontes: floral, tropical aromas (90 pts. R. Parker $11
• Italian Tiefenbrunner Pinot Grigio: light, straightforward (87 pts. R. Parker) $12
• Chilean Casa Lapostolle Sauvignon Blanc: appealing, uncomplicated (NR) $10
Pasta salad with salmon or shrimp
• French Pepiere Muscadet: dry, acidic, great value (89 pts. R. Parker) $11
• Oregon A to Z Pinot Gris: Pinot Noir influences, always good (87 pts. R. Parker) $12
• Italian Tamellini Soave: terrific wine, great balance & finish (89 pts. R. Parker) $13
Wine of the Month
2008 Domaine de la Pepiere MuscadetSuggested retail price: $11
In honor of Bastille Day, I have selected a French wine to feature. French Muscadets offer a terrific value and are a perfect light summer wine. This dry and acidic wine is popular in Europe with shellfish, particularly oysters. Robert Parker gives the 2008 vintage 89 pts. and says it is irresistibly refreshing, and has a fresh lime aroma with green apples and raw almond notes.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
Perfect Pairings
As Published in the Naperville Sun, Beacon News, Courier News, & Herald News
Summer sure has arrived. It's hot and humid here and other parts of the country are suffering from 100-plus degree temperatures. This time of year we need to slow down and be careful. We should monitor the amount of sun exposure, stay hydrated and eat lighter.
This column explores favorite summer wines and pairs them with light meals. Whether the menu is for a family meal or entertaining, lighter food and beverage is sure to please during these hot summer days.
Lighter style wines
White wines are generally enjoyed in the warmer months, as they are a light, refreshing beverage. Wines that are lower in alcohol and have good acidity are ideal. The acidity helps cleanse your palate and provides a mouth-watering experience that stimulates your thirst and appetite. The challenge is to find summer wines that are satisfying with ripe fruit. The global market has introduced many new wines to try, which is both fun and a goal of this column. When thinking of white wines that are light summer sippers and also pair well with food, a number come to mind, including: Pacific Northwest Rieslings and Pinot Blancs, Italian Pinot Grigio and Soaves, Argentinean Torrontes, Chilean Sauvignon Blancs, South African Chenin Blancs and French Muscadet and Sancerre. While some summer sippers are popular, they are not food friendly. An example of this would be some New Zealand Sauvignon Blancs, as they tend to be overly citrusy and make pairing with food difficult.
Lighter fare
At the beginning of each summer, we clean up our grills and get ready for some serious backyard barbecue. Memorial Day, Father's Day and July 4th weekends are all holidays where we grill steaks, bratwurst and ribs. These bold, spicy meals are often paired with big red wines, like Cabernet Sauvignon and Zinfandels.
Now that the summer heat is on, many folks turn to grilling lighter fare like fish and chicken. The wines that pair best are the lighter styles, like Pinot Noir (red) and Pinot Gris (white) with salmon or Pinot Grigio and Torrontes with chicken. The French love to pair Muscadet with shellfish.
Something my wife and I like to do during the hot summer months is to add meat to a side salad and transform the dish into our entrée. An easy example is to add grilled chicken or shrimp to a leafy green salad.
A favorite green salad base can include red and green leaf lettuce and add any number of ingredients such as strawberry slices, mandarin orange sections, toasted slivered almonds, blue cheese crumbles and shaved shallots. Fresh orange and white balsamic vinaigrette enhances this salad and its toppings.
Summer Citrus Vinaigrette
¼ cup Chopped Onions
2 Cloves Garlic
¼ Cup Extra Virgin Olive Oil
¼ Cup Vegetable Oil
4 Each Juice from Four Freshly Squeezed Whole Oranges
¼ Cup Sugar
2 tsp Dijon Mustard
¼ Cup White Balsamic Vinegar
Salt & Pepper to taste
In your blender, add the onion, garlic, orange juice, sugar, Dijon mustard, Balsamic vinegar and blend. Slowly add both oils. Once emulsified, salt and pepper to taste.To create a simple pasta salad entrée, take a pasta side salad with a creamy base dressing and add some grilled salmon, gently flaked with a fork. This is a wonderful way to use leftover grilled salmon. A favorite pasta salad includes lemon, dill, onions, cherry tomatoes and peas. Here's a quick and easy recipe.
Dilled Pasta Salad with Grilled Salmon or Shrimp (optional)
Serves Four
6 Cups Cooked Pasta
2 Tbsp Fresh Dill
2 Tbsp Fresh Lemon Juice
¼ Cup Green Peas, cooked
¼ Cup Chopped Red Onions
10 Ea Cherry Tomatoes, quartered
½ Cup Mayonnaise, light or regular
½ Cup Sour Cream, light or regular
Salt & Pepper to taste
8 Oz Flaked Grilled Salmon or Shrimp (optional)
Add all ingredients except salmon or shrimp in a bowl and toss. Gently fold in salmon or shrimp. Salt and pepper to taste. Refrigerate for 1 hour before serving.
Bill's Summer White Wine Picks(with suggested retail prices)
Green lettuce salad with chicken
• Argentinean Crios Torrontes: floral, tropical aromas (90 pts. R. Parker $11
• Italian Tiefenbrunner Pinot Grigio: light, straightforward (87 pts. R. Parker) $12
• Chilean Casa Lapostolle Sauvignon Blanc: appealing, uncomplicated (NR) $10
Pasta salad with salmon or shrimp
• French Pepiere Muscadet: dry, acidic, great value (89 pts. R. Parker) $11
• Oregon A to Z Pinot Gris: Pinot Noir influences, always good (87 pts. R. Parker) $12
• Italian Tamellini Soave: terrific wine, great balance & finish (89 pts. R. Parker) $13
Wine of the Month
2008 Domaine de la Pepiere MuscadetSuggested retail price: $11
In honor of Bastille Day, I have selected a French wine to feature. French Muscadets offer a terrific value and are a perfect light summer wine. This dry and acidic wine is popular in Europe with shellfish, particularly oysters. Robert Parker gives the 2008 vintage 89 pts. and says it is irresistibly refreshing, and has a fresh lime aroma with green apples and raw almond notes.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
Time to Make A Statement with Customized Wine Labels
by Adrina Jones
Have you ever noticed appreciation in the eyes of people while serving them customized wine over dinner? Yes, this is world where you need to announce that you have arrived and what better way to pronounce the arrival through a wine that bears your personal traits and signature. Custom level wines are high in demand these days which started as a passion among wine enthusiasts and has found an integral place in contemporary fashion.
Seeing the growth in demand and sensing greater profits, many wineries are more than happy to oblige by serving you wine labels that are customized to suit your demands. These follow the looks of standard design with some extra tweaks as according to your demand. While ordering for such wines you must be prepared to shell out some extra money and you should also order well in advance. This is because the wineries take some time in providing you with the customized design.
Moreover, you can order through physical store or you can call up the wineries straight away. A more feasible and less time consuming option is to seek the help of Internet. Yes, most of the wineries or wine suppliers have an internet presence in form of websites where you can place the order. They will get in touch with you so as to understand the exact requirement. Once an order is placed you can make the payments, but it is advised only to pay some money as advance and rest when you receive the wine.
Generally, the taste of the wine would not differ too much but a customized wine includes design changes in the label of the bottle. However, your ordered wine is exhaustively tasted in the wine tasting room, this is done in order to provide you with the best quality. A customized wine is sure to attract attention and more celebrities are also frequenting it with a signature wine of their own. This helps in their popularity and it also acts as a good marketing strategy for the wineries.
Have you ever noticed appreciation in the eyes of people while serving them customized wine over dinner? Yes, this is world where you need to announce that you have arrived and what better way to pronounce the arrival through a wine that bears your personal traits and signature. Custom level wines are high in demand these days which started as a passion among wine enthusiasts and has found an integral place in contemporary fashion.
Seeing the growth in demand and sensing greater profits, many wineries are more than happy to oblige by serving you wine labels that are customized to suit your demands. These follow the looks of standard design with some extra tweaks as according to your demand. While ordering for such wines you must be prepared to shell out some extra money and you should also order well in advance. This is because the wineries take some time in providing you with the customized design.
Moreover, you can order through physical store or you can call up the wineries straight away. A more feasible and less time consuming option is to seek the help of Internet. Yes, most of the wineries or wine suppliers have an internet presence in form of websites where you can place the order. They will get in touch with you so as to understand the exact requirement. Once an order is placed you can make the payments, but it is advised only to pay some money as advance and rest when you receive the wine.
Generally, the taste of the wine would not differ too much but a customized wine includes design changes in the label of the bottle. However, your ordered wine is exhaustively tasted in the wine tasting room, this is done in order to provide you with the best quality. A customized wine is sure to attract attention and more celebrities are also frequenting it with a signature wine of their own. This helps in their popularity and it also acts as a good marketing strategy for the wineries.
The history of pizza
by shopzeus
Tomatoes
Italians owe a tip of their hats to the New World for their pizzas. It was not until 1522 that the tomato was brought back to Europe from Peru where it originated. Many Europeans thought the tomato was poisonous and refused to sample its nectar. But eventually the Italians came around and ended up developing some of the finest tomato sauces on earth (e.g., Ragù finto tomato meat sauce, rich Italian tomato sauce, and pizza sauce).
The poor of Italy and their flat bread
Prior to the introduction of the tomato, Italians along with other parts of the Mediterranean, ate yeast-based flat bread sometimes with white sauce, olives and fish on top (in a later article, I will discuss how to make a type of flat bread called focaccia). But it is believed that somewhere around Napoli (Naples, Italy) in the late 1500s, the poor began adding tomatoes to their yeast-based flat bread. This makes sense because the peasants subsisted primarily on only a few basic ingredients including flour, cheese, olive oil, olives, various types of herbs, and tomatoes after they were introduced. By the 1600s, it was an exceptionally popular Napoli dish among the poor.
Pizza and Napoli
By the time the 1700s rolled around, word had reached the far parts of Europe about the delicious pizza being made particularly around Napoli. Visitors and tourists flocked to the poorer parts of Napoli to buy pizza from open-air street vendors, called pizzaio. Some time during this period pizzerias sprang up catering to the outsiders. Although we will never know for sure, most point to the Antica Pizzeria Port'Alba of Napoli as the first pizzeria.
Antica Pizzeria Port'Alba
The wealthy discover the margherita pizza
It did not take long for the wealthy to catch on to the magical flavors of Napoli's pizzas. The wife of the King of Naples, Queen Maria Carolina d'Asburgo Lorena enjoyed pizza so much that she had a special oven constructed in her summer palace at Capodimonte to make pizzas for her guests (see making a wood-burning stove from your grill). In 1889, Umberto I and Margherita di Savoia, the King and Queen of Italy while on holidays in Napoli, invited the most popular pizza chef (called a pizzaioli) of the day, Raffaele Esposito, to their palace. He served them three pizzas that dazzled both. But the one that the Queen found particularly sumptuous for its taste and the fact that it bore the colors of the Italian flag consisted of mozzarella, basil, and tomatoes (in a later article I will discuss how to make your own mozzarella cheese). Raffaele was so appreciative of the accolades that he named the pizza after her – margherita pizza (which is one of the world's most popular types). But when I make it, I have to have garlic) on it. By the way, you can still visit the restaurant where Raffaele worked. It is called Pizzeria Brandi today but was known as Pietro e Basta Così when he lived.
Pizzeria Brandi in Napoli
The marinara pizza
Not only has margherita pizza become a staple of Napoli but also the marina pizza. In fact, some purists will only serve these in their restaurants. The marinara pizza has an older origin than the margherita pizza and consists of oregano, garlic, extra virgin olive oil, and basil. It was named marinara, not because it contains seafood, but because it was a delight of fisherman who returned from a catch to the Bay of Naples.
Margherita pizza
The US discovers pizza
Although pizza had come to the United States via Italian immigrants in the 1800s, it mainly remained within Italian-American neighborhoods until World War II. As the allied troops marched up the through the boot of Italy, taking Napoli from the Germans (and Italians), the soldiers sampled pizzas. When the soldiers returned, pizzerias came onto their own in the US thriving on the support from the GI enthusiasts and their families.
Tomatoes
Italians owe a tip of their hats to the New World for their pizzas. It was not until 1522 that the tomato was brought back to Europe from Peru where it originated. Many Europeans thought the tomato was poisonous and refused to sample its nectar. But eventually the Italians came around and ended up developing some of the finest tomato sauces on earth (e.g., Ragù finto tomato meat sauce, rich Italian tomato sauce, and pizza sauce).
The poor of Italy and their flat bread
Prior to the introduction of the tomato, Italians along with other parts of the Mediterranean, ate yeast-based flat bread sometimes with white sauce, olives and fish on top (in a later article, I will discuss how to make a type of flat bread called focaccia). But it is believed that somewhere around Napoli (Naples, Italy) in the late 1500s, the poor began adding tomatoes to their yeast-based flat bread. This makes sense because the peasants subsisted primarily on only a few basic ingredients including flour, cheese, olive oil, olives, various types of herbs, and tomatoes after they were introduced. By the 1600s, it was an exceptionally popular Napoli dish among the poor.
Pizza and Napoli
By the time the 1700s rolled around, word had reached the far parts of Europe about the delicious pizza being made particularly around Napoli. Visitors and tourists flocked to the poorer parts of Napoli to buy pizza from open-air street vendors, called pizzaio. Some time during this period pizzerias sprang up catering to the outsiders. Although we will never know for sure, most point to the Antica Pizzeria Port'Alba of Napoli as the first pizzeria.
Antica Pizzeria Port'Alba
The wealthy discover the margherita pizza
It did not take long for the wealthy to catch on to the magical flavors of Napoli's pizzas. The wife of the King of Naples, Queen Maria Carolina d'Asburgo Lorena enjoyed pizza so much that she had a special oven constructed in her summer palace at Capodimonte to make pizzas for her guests (see making a wood-burning stove from your grill). In 1889, Umberto I and Margherita di Savoia, the King and Queen of Italy while on holidays in Napoli, invited the most popular pizza chef (called a pizzaioli) of the day, Raffaele Esposito, to their palace. He served them three pizzas that dazzled both. But the one that the Queen found particularly sumptuous for its taste and the fact that it bore the colors of the Italian flag consisted of mozzarella, basil, and tomatoes (in a later article I will discuss how to make your own mozzarella cheese). Raffaele was so appreciative of the accolades that he named the pizza after her – margherita pizza (which is one of the world's most popular types). But when I make it, I have to have garlic) on it. By the way, you can still visit the restaurant where Raffaele worked. It is called Pizzeria Brandi today but was known as Pietro e Basta Così when he lived.
Pizzeria Brandi in Napoli
The marinara pizza
Not only has margherita pizza become a staple of Napoli but also the marina pizza. In fact, some purists will only serve these in their restaurants. The marinara pizza has an older origin than the margherita pizza and consists of oregano, garlic, extra virgin olive oil, and basil. It was named marinara, not because it contains seafood, but because it was a delight of fisherman who returned from a catch to the Bay of Naples.
Margherita pizza
The US discovers pizza
Although pizza had come to the United States via Italian immigrants in the 1800s, it mainly remained within Italian-American neighborhoods until World War II. As the allied troops marched up the through the boot of Italy, taking Napoli from the Germans (and Italians), the soldiers sampled pizzas. When the soldiers returned, pizzerias came onto their own in the US thriving on the support from the GI enthusiasts and their families.
Discover the difference in Beef Grass Fed from cows on small farms and Organic Grain Fed Beef
by Brian W. Bowen
You may be telling yourself, if I'm buying Organic Beef from the store than it is Beef, Grass Fed from cows on small farms, right? Well I hate to tell you but I've got some news for you, it may not be 100% grass fed beef. The organic food movement 20 years ago was just a few small farms dedicated to producing the best food possible. Well, big agriculture companies started to see their market share slip away into organics and they realized they needed a piece of the action. They started the acquisitions of these small organic farms into big corporations because it easier to buy out your competition than to create it from the ground up. The problem is that organic beef and other organic foods mostly come from these large companies now where quality is way down on the list and profits are on the top. They have to answer to shareholders every year about profits so they are not so concerned if the food is really healthy for you.
The large organic beef companies realize that it is more profitable to feed a cow grain in the last few months before slaughter. They can grow a cow to full size in four to five months with organic corn while the same cow while take a year and half on nothing but grass. Most people say to me, well what is wrong with a little corn anyways? If it is organic corn than it is better than the pesticide, herbicide, genetically modified corn that feed lot beef are grown on, right? Wrong, cows are herbivore's, they were designed with four stomachs so they can break down the plant material. The research shows that 200 years ago farmers didn't feed cattle grain like we do today. Farmers would have told you were crazy, to be feeding their food to a cow? Grains were difficult to grow because they didn't have modern farm equipment. It took oxen one day to plow one acre what our modern 200 horsepower tractors can do in 5 minutes. Grains were what humans ate back then because it was so precious after all of that work. Why, are humans feeding grains to an herbivore? So just because we can do something, should we?
The tests now show that 100% Grass Fed Beef has 4-5 times less fat than grain fed beef, up to 4 times the Omega 3's. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. In addition, they do not contain traces of added synthetic hormones, antibiotics or other toxic drugs. Now with medical technology we can examine conventional feed lot beef, Organic Grain Fed beef and Beef, Grass Fed from cows that have been raised on nothing but 100% grass. If you would like to learn more about Grass Fed beef click here.
You may be telling yourself, if I'm buying Organic Beef from the store than it is Beef, Grass Fed from cows on small farms, right? Well I hate to tell you but I've got some news for you, it may not be 100% grass fed beef. The organic food movement 20 years ago was just a few small farms dedicated to producing the best food possible. Well, big agriculture companies started to see their market share slip away into organics and they realized they needed a piece of the action. They started the acquisitions of these small organic farms into big corporations because it easier to buy out your competition than to create it from the ground up. The problem is that organic beef and other organic foods mostly come from these large companies now where quality is way down on the list and profits are on the top. They have to answer to shareholders every year about profits so they are not so concerned if the food is really healthy for you.
The large organic beef companies realize that it is more profitable to feed a cow grain in the last few months before slaughter. They can grow a cow to full size in four to five months with organic corn while the same cow while take a year and half on nothing but grass. Most people say to me, well what is wrong with a little corn anyways? If it is organic corn than it is better than the pesticide, herbicide, genetically modified corn that feed lot beef are grown on, right? Wrong, cows are herbivore's, they were designed with four stomachs so they can break down the plant material. The research shows that 200 years ago farmers didn't feed cattle grain like we do today. Farmers would have told you were crazy, to be feeding their food to a cow? Grains were difficult to grow because they didn't have modern farm equipment. It took oxen one day to plow one acre what our modern 200 horsepower tractors can do in 5 minutes. Grains were what humans ate back then because it was so precious after all of that work. Why, are humans feeding grains to an herbivore? So just because we can do something, should we?
The tests now show that 100% Grass Fed Beef has 4-5 times less fat than grain fed beef, up to 4 times the Omega 3's. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C. In addition, they do not contain traces of added synthetic hormones, antibiotics or other toxic drugs. Now with medical technology we can examine conventional feed lot beef, Organic Grain Fed beef and Beef, Grass Fed from cows that have been raised on nothing but 100% grass. If you would like to learn more about Grass Fed beef click here.
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