Nesco American Harvest 5-Tray FD-35 425-Watt Snackmaster Dehydrator

This unit features Nesco/American Harvest's innovative Top Mounted Powerhead that dries food quickly and evenly with superior results. Detaches to make dehydrator dishwasher safe for easy clean up. Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner.

Raw foodism (also called rawism) is based on eating un-cooked, un-processed, and often organic food. Believers feel the higher the percentage of raw food in the diet, the greater the health benefits. Many raw food eaters are vegan, and don't eat any meat, fish, or dairy products but others eat raw meat and fish. By the way, when these people say raw they means food that hasn't been cooked higher than 115 F (46 C), some put the limit at 104 F (40 C).

Raw food followers believe that eating uncooked foods encourages weight loss and prevents or heals many illnesses and chronic diseases. The medical evidence is mixed. To inject a personal note, as a college student I breakfasted on raw eggs which I downed with a glass of water. My objective was to save time, I don't even know if the movement existed in those days. I wouldn't eat raw eggs today because I think they are filthy and might transmit illnesses. By the way, I am not a doctor or other health-care professional.

Some raw food vegans are fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits. Juicearians process their raw plant foods into juice. Sproutarians eat primarily or exclusively sprouted food, such as bean sprouts. Alleged benefits of a raw vegan diet include weight loss, increased energy, clear skin, and general health improvement.

Raw animal food includes meat, cheese, and fish. Raw meat eaters should seek out grass-fed animals which according to many studies have a greatly reduced risk of bacteria than do grain-fed animals. Furthermore grass-fed meat contains more nutrients including vitamins, minerals, and Omega-3 fatty acids than does grain-fed meat.

If you are going to get involved in raw food you may want to invest in the following equipment: blender, food processor, juicer, and dehydrator. Some people will eat frozen food, others will not. Some of them will eat smoked food, others will not. And some distinguish between cold-smoked and hot-smoked food. Be careful, there are clear dangers in eating some raw foods such as kidney beans and unpeeled potatoes.

Here are some of the alleged benefits of raw foods. Raw foods contain digestive enzymes that are destroyed when food is heated beyond the temperature range listed above. Destroying these enzymes is said to be a cause of obesity. Raw foods contain useful bacteria and other microorganisms that aid the immune system and digestion. Raw foods have higher nutrient values than cooked food. Processed food contains all kinds of chemicals that are bad for us. (I certainly agree with that.) Cooked foods may contain toxins and can lead to acidosis. On the other hand, food poisoning from eating raw or undercooked food is a definite possibility. Believe it or not, even jalapeno peppers can host dangerous microorganisms. Many raw food eaters are underweight, while this may sound tempting to those who are trying to lose weight but being underweight can be a health problem.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Visit his site devoted to the weight-management, nutritional, and health aspects of wine at http://www.wineinyourdiet.com. Check out his global wine website at http://www.theworldwidewine.com with his new weekly column reviewing $10 wines.

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food pantrie dehydrator and seed sprouter

SPROUT SEEDS FOR MAKING WHEATGRASS OR HIGH ENERGY FOOD FROM SPROUTS. DEHYDRATE FOODS NATURALLY WITHOUT ELECTRICITY. DRY JERKY - APPLES - APRICOTS - ONIONS - MUSHROOMS. CHOCKING HAZARD - CONTAINS SMALL PARTS - NOT FOR CHILDREN UNDER 3

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just cant wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesnt blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs arent all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that its either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because its hard to tell if and when the ribs are done.

Now this doesnt mean it cant be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isnt youre idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Heres how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so dont turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isnt exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

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Quick Minute Microwave Food Dehydrator

Product includes 3 non-stick sheets 3 QuickMinute Racks 1 Kitchen Multi-Grater 1 Instruction/Recipe Booklet

When you think Hawaii, you may think of tropical. And when you think tropical, you think of pineapple. But that is just one of the many tastes associated with the Pacific Island state. Hawaii is really a melting pot of a state and a melting pot of cultures; much of their food has a blend of flavors.

When it comes to a beef jerky recipe with a Hawaiian flair, it's no wonder then that there are a variety of flavors that will create a luau inside anyone's mouth!

Below is a recipe for Hawaiian beef jerky. This recipe, as mentioned above contains several different flavor bursts. There is some ginger for spice. Some brown sugar for sweetness. Some pepper and Cayenne pepper for a little fire. Some soy sauce for saltiness. And we can't forget that pineapple.

Ingredients:

1 lb lean meat, thinly sliced

1 tsp salt

1 tsp ground ginger

1 tbsp brown sugar

1/4 tsp pepper

1/8 tsp cayenne pepper

1 crushed garlic clove

1/4 c pineapple juice

1/4 c soy sauce

Directions:

1. Slice meat in thin strips.

2. In a bowl, combine all ingredients of marinade and mix well.

3. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.

4. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.

5. Layout on trays, 24 to 36 hours in dehydrator (or follow directions for oven).

Now all you need is a grass skirt and some coconut milk!

REVIEW: Not sure if you can make your own?

Analei V. of Salem always wanted to go to Hawaii. At least she got a taste of Hawaiian beef jerky when she tried a piece of her friend's Holston Mountain Hawaiian Beef Jerky. The website said that the jerky is sweeter than its other flavors. Analei agreed saying, "There was a real hint of pineapple, which was an interesting combination for beef. I am so used to pineapple being on ham. This was a very unique jerky. I didn't even know you could have fruity jerky! The piece of jerky was huge, too. I am used to thin sticks, but this was an enormous piece. A little hard to chew." The Holston Mountain Hawaiian Jerky is available on their website in three sizes from $8-$21.

If you found this information on hawaiian beef jerky useful, you'll want to read this article about beef jerky seasoning salt.

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Nesco FD-80 American Harvest Square-Shaped Dehydrator

Easy-to-use dehydrator for drying fruit, vegetables, herbs and jerky. Lay out jerky strips with ease. Includes spices and cure packets.

When your friends and family think your a good cook, chances are you will be asked to cook for them. Most times that will be for a larger audience then you normally cook for. Most times that means a lot of stress and sometimes these things end up in a nervous breakdown for the cook. It doesn't have to be that way, cooking for a large group of people, if planned correctly can be a lot of fun for every one in the dinning room. You need to plan ahead and stick to that plan the whole evening. The larger the group the larger the dishes and pots and pans but that is not a thing you should start worrying about. Making stuffing still is making stuffing even for a large group. If the group is double then your used to doesn't mean cooking and preparation time doubles as well.

Time flies, when you should be having fun

Often, time is wasted when you, the cook, start to worry about everything that could go wrong. Instead that time worrying should be spend on preparing for dinner. Involve those friends and family members that asked you to cook for them by asking them to do things for you. When a person asks if he or she can do anything to help you. don't be polite and say you have everything under control. Even if you really have it all under control, take accept their help so you have more time on your hands for later. Let that person serve the drinks or set the table.

Don't be afraid to ask for help

Cooking for a large group of people is not a small task. When you start planning don't be afraid to include the help of people who are coming to dinner. Maybe you trust one or two of them to help you prepare the food or even help you cook. Not the whole dinner but little things like dressing the salad or preparing the side dishes. Small things so you can keep your mind on the main courses and grand deserts you have planned for the evening. The people who join you for your dinner are not coming to see you fail but to enjoy a lovely meal. If you make them part of the creative part of the evening they may just take pleasure out of it.

When the time has come that everyone is enjoying the meal you have prepared for them you should enjoy it as well. Enjoy the look on the faces of the people who are eating what you created in the kitchen. Start to relax and enjoy it with them. And when the evening comes to an end, again don't be afraid to ask for help picking up and cleaning the dishes. You removed the stress of preparing the dinner, now you should avoid the stress of ending the dinner. The sooner everything gets cleaned up the quicker everyone, including you, can enjoy the after dinner drinks and conversations.

After a while you will get the hang of cooking for a large group of people. And don't forget to thank the people who helped you out before, during and after the dinner. Then when the next one comes around they will be more then willing to help you again.

Kenny Vanderburen is the main blogger at http://www.kitchencookings.com. The kitchen might as well be his living room, that's how much time he spends there.

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The most popular fuel for backyard grilling is charcoal. Charcoal is made by heating wood in the absence of oxygen. The original method of making charcoal was to set fire to a pile of wood and then cover it with dirt and allowing it to simmer.

Today's grilling fuel is processed charcoal briquettes. These little molded pieces of fuel are made with wood and a clay binder. Many purists dislike artificial binder charcoal. Pure wood charcoal is also available. It comes in chunks rather being molded into briquettes.

The great thing in cooking in barbecue charcoal is cooking low and slow. The meat cooked in barbecue charcoal is so tender that it falls apart and the taste drives people crazy. The secret is that one should keep a close eye on the fire and have some patience.

Barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor that coal provides. Barbecuing with charcoal is the best way for cooking burgers, steak, chicken or anything over open fire. It adds flavor to the dish.

Careful attention should be paid while lighting the coals. There are a number of ways to start the fire. A charcoal chimney starter is a traditional method for getting a consistent heat from the coals.

Another common method is to soak the charcoal with aliphatic petroleum solvent or pretreated briquettes and light them in a pyramid formation.

The most popular method is to stack the charcoal in a neat pile and saturate it with charcoal lighting fluid, allowing it to settle for a couple of minutes and then applying the match. Charcoal lighting fluid is naphtha, a fairly clean burning fuel. It has a petroleum taste when burnt.

Another method is to use an electric iron to heat the coals. There are electrical charcoal lighting devices, with containers that stack charcoal on top of a sheet of crumpled newspaper and use the newspaper to start the coals glowing. A small propane torch can also be used to fire the coals. Whatever the methods may be, still one can enjoy the smoky taste afforded by the hot coals.

After the coals are ashed, they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips of mesquite, cherry, hickory or fruit trees can be added to the coals for flavor. In wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

Charcoal is inexpensive to buy and is more convenient to use in portable barbecues that can be carried along in any holiday excursions.

Barbecue charcoal grills can be problematic in two ways. First, the charcoal can produce hydrocarbons and tiny soot particles that pollute the air which can aggravate heart and lung problems. Second, when the fat from the meat drips onto the charcoal, polycyclic hydrocarbons and heterocyclic amines form which are carcinogenic compounds that produce cancer.

It is safer to buy charcoals certified by the Rainforest Alliances SmartWood program which are 100 percent oak hardwood that are sustainably harvested and contains no coal, oil, limestone, starch, sawdust or petroleum products. Get the best charcoal and make your charcoal grilling fun.

Former International Hotel General Manager and culinary expert, Peter Finch, hosts a site dedicated to one of his favorite forms of cookery - barbecue. If you are looking for information on barbecue food or advice on barbecue recipes or barbecue grills, visit us now. BestBarbecues.co.uk is a goldmine for information on everything related to barbecues.

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Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

The most popular form of entertaining a gathering seems to be outdoor barbecue. Basically there are two types of grill for the choice of a barbecue chef. This includes gas barbecue grill and charcoal barbecue grill. The gas barbecue grill is quite expensive but it is convenient to use. Most of the gas grills are easy to assemble and also simple to operate and easy to clean.

The taste of the food prepared using the charcoal grills will be better than that prepared using gas grills. The reason is that the gas grill can not give the smoky flavor to the food which is produced by the charcoal grills. If you want to cook in a bulk the gas grill will be convenient.

The charcoal grills will be a better option for cooking less quantity of food and it is easy to transfer too. The charcoal grills are less expensive as well. There are some disadvantages for charcoal grills. In a rainy day it will be difficult to light the grills and also to keep it lit till the end of cooking. After igniting the grills one has to wait till the flames die out and the coals are hot.

The food may get burnt easily soon since it is difficult to control the heat. The charcoal has to get cooled down completely before cleaning the grills. This may take hours and one will have to wait till that. When charcoal grill is used grease, ash and charcoal will be formed. Removal of these ashes for cleaning the grill can be messy. After each use the coal has to be disposed.

Gas grills are easy to ignite. The heat of the grill can be controlled easily, so there is no need of worrying about burning of the food. The gas grills may have more than one burner which can be operated independently. This helps in simultaneous cooking of different food stuffs which require different cooking temperatures. Another main advantage is of cleaning with less toil.

The selection of gas grills can be done based on the size and shape of the grill. The main drawback of the gas grill is that the smoky flavor is not obtained in this. Comparatively the gas grill is costly. It requires more space also since it is bigger than the charcoal grills.

Points to be considered to make effective use of out door barbecue are:

1) Check whether there is adequate fuel.

2) Charcoal should be stored in a dry place.

3) The cooking time and fuel used will be more when outdoor barbecue will be in cold or gusty weather.

4) Place barbecue in a direction of the wind away from the crowd.

5) Spray some vegetable oil over the grill before lighting it.

6) Small pieces can be placed in skewers.

7) All the things needed for grilling should be assembled in a tray before starting. This includes the tools, utensils and raw ingredients.

8) If the outdoor barbecue is lit once, do not leave it unattended.

Former International Hotel General Manager and culinary expert, Peter Finch, hosts a site dedicated to one of his favorite forms of cookery - barbecue. If you are looking for information on barbecue food or advice on barbecue recipes or barbecue grills, visit us now. BestBarbecues.co.uk is a goldmine for information on everything related to barbecues.

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Nesco Clean-a-Screen for Dehydrator Item# 168605, Model# LM-2-6

Screen flexes to remove sticky fruits and jerky quickly and easily. Herbs and spices wont fall through tray spokes. Includes 2 screens. Dishwasher safe. U.S.A.

Cheesecakes are a heavenly dessert, but they may not always turn out just the way you want. Here are some quick cheesecake baking tips to help your next cake come out looking like they were baked by a professional.

When baking the cakes, always remember that softened cream cheese is a prerequisite and is used in most cheesecakes today. You'll need to leave the it out at least 30 minutes before using it, but it's best to let it get to room temperature. The softer the cream cheese, the easier it is to mix.

Keep in mind that the cakes can also be made from ricotta, havarti, quark and twarg cheese among others. Although most of the recipes use cream cheese, occasionally you'll find recipes that require one of the latter. Be sure to let them also warm up and to follow whatever other directions the recipe may recommend for using them. For instance, if you use ricotta cheese, you may need to drain it if it is watery.

Don't over mix. Your filling should be custard like as oppose to cake-like. This is another cause of for cracking. Add ingredients such as berries and nuts last.

When cooking, always preheat the oven 15 to 30 minutes beforehand, 30 being better. This insures the oven will have an ambient temperature which also helps to prevent cracking.

And resist the urge to peak. You want the temperature to stay as consistent as possible. If you oven doesn't have a window, wait at least 30 minutes before you take a look and do it quickly.

Never go above or below the recipes recommended cooking temperature. If the temperature is too high or if you cook too long, you'll over cook and get a crusty topping--which also leads to cracking-- as oppose to a nice creamy top with a slightly brown appearance.

Springform pans are the perfect pan for baking cheesecakes. With a release clamp on the side, the cakes can be lifted out without cracking or crumbling. I also recommend wrapping the bottom with aluminum foil before any baking. The butter used to make your crust may start to slightly leak even when using a small amount. Before taking the cheesecake out, it's best to loosen the side of the pan with a spatula. Also the pan's non-stick coatings makes clean ups a breeze.

Follow these tips and you're sure to see improvements in your next great cheesecake.

Cedrick White is an avid baker and publisher of http://www.I-Love-Cheesecake.com which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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