Good food begins with good ingredients. No matter how spectacular your culinary skills may be, if you pick up a bad batch of groceries, your food will turn out just as badly. At best, you’ll end up with a unsatisfying dinner - at worst, you may find yourself suffering from stomachaches and fever.

Many enthusiastic chefs put all their focus on the kitchen, on the actual act of cooking, and forget about the basic preparations which make cooking enjoyable, healthy, and safe. Even something as simple as forgetting to wash one’s hands between cutting meat and peeling potatoes could lead to serious health problems. Harmful bacteria are always a threat to raw foods, and food safety should always be at the forefront of any chef’s mind. Whether you are cooking for yourself, your family, or a restaurant full of high-class patrons, nothing ruins a meal like an encounter with food poisoning.

Rule #1: Keep Foods Separate

Cross-contamination is one of the most common ways that germs escape detection. Many people are well aware that raw meat, poultry, and seafood are prime locations for bacteria to fester and grow. Most know that cooking a steak, hamburger, or fillet thoroughly kills most germs and makes meat safe for consumption. But what happens when those same harmful germs get transferred onto the vegetables through cross contamination? People are much less likely to make sure that a vegetable dish is cooked thoroughly enough to kill bacteria. The moral of the story? When shopping, and when cooking, keep foods apart. Bag meats, poultry, and seafood separately to avoid the danger of cross-contamination.

Rule #2: Check the Cans

Normal foods may go bad after a week or two, but for all intents and purposes, canned food lasts forever …. Right? Not necessarily. Although canned foods usually have very long shelf lives (months or years), they are not guaranteed to be safe. Bacteria which were accidentally sealed into the can may still be alive inside, corrupting the contents from the inside out. To avoid eating a bad batch of canned tomatoes, always check cans and jars. Don’t buy anything that looks bloated, swollen, or cracked. Never grab a jar which has been opened or tampered with. Buy perfect cans, get perfect results.

Rule #3: Shop in Order

Different foods go bad at different rates. By shopping in order, you minimize the chance that foods will begin to spoil before you get home to the refrigerator. A good rule of thumb is to check the temperature of foods. If the store finds it necessary to refrigerate something, odds are it is prone to going bad. Pick up these things last to minimize the time between refrigeration at the store and refrigeration at home.

Coconuts are ubiquitous in Jamaica. I love the taste of coconuts. Coconuts can be eaten raw, baked or cooked. Fortunately, in some countries, especially in Jamaica, many snacks and foods are prepared with coconuts. In this article I’ll focus on a few of the the foods and snacks prepared with coconuts. Many coconut snacks and coconut related foods can be found in local stores in Jamaica, you can also find some of these snacks (and coconut related foods) in Caribbean stores which are springing up in many countries worldwide or you could try to find the recipe online and then try to prepare the snacks yourself.

Coconut Water

Coconuts directly from the tree contain a husk. After the husk is chopped off a brown shell is exposed. The coconut is inside the brown shell. The coconut within the shell, is white in color and, is sometimes called the pulp. Within that brown husk and protecting the coconut is a fluid. This fluid is called coconut water. Coconut water is a refreshing, natural beverage and people usually drink it straight from the coconut (with a straw or by pouring it into a glass).

Coconut Pulp

Coconut pulp is edible. You can eat it with a spoon. Some people like to sweeten the pulp by sprinkling a little sugar on it. When the coconut is mature the pulp toughens or hardens. The toughened pulp can also be eaten (but not with a spoon) by cutting it with a knife.

Coconut Cream

Coconut cream is processed pulp. The conditioned pulp is called coconut cream and it is used for cooking. Instead of using water to cook rice, Jamaicans often use coconut cream. This gives the rice a distinct flavor and a rich taste. Coconut cream is a solid. The solid (coconut cream) can usually be found in the refrigerated food section of your local supermarket.

Coconut Milk

Coconut milk is made by a similar process as used to make coconut cream. However, coconut milk is not refrigerated and it stays in the liquid form. Coconut milk is also used to cook rice. Coconut milk is often sold as a can-good and, can be found on the shelves of your local Caribbean supermarket.

Coconut Oil

Boiling through a special process causes the coconut to release oil. This oil is often used in food flavorings and for baking or cooking. Coconut oil can be purchased in many supermarkets.

Drops

Drops is a Jamaican snack. It is made from chopped coconuts which is then oven baked. Often you can see chunks of coconuts sticking out of the drops; this is normal and to be expected. Drops is a delicious snack and is very popular in Jamaica.

Gizzada

Gizzada is grated coconut. Unlike “Drops” there are no chunks in gizzada. Gizzada is made by preparing a dough crust into which the grated coconut is poured and then baked. Gizzadas are also popularly sold and eaten in Jamaica.

Bulla Cake with Coconut

Bulla cake is a ginger flavored bread with a flat round shape. Bulla cake is very common in Jamaica and widely available there. Bulla made with coconut has visible signs of coconut in it (streaks of coconut) that you can bite into and taste. Unfortunately, bulla made with coconut is not very popular and is not easy to find; even in Jamaica.

This article covered a few snacks and foods prepared from coconuts. There are many other uses for coconuts. Some uses are culinary (food related) while others are non-food related.

There are times when water filtration systems are not available or when they do not work. These would include natural or manmade disasters or when camping. Water purification tablets are essential in these cases. The benefits of using them include the prevention of traveler’s diarrhea and other related issues.

Water that is not pure may have any one or more of the following: toxic bacteria, viruses, parasites or poisonous chemicals. Diseases such as cholera, dysentery, typhoid or hepatitis. Unsafe water can have bad odors and taste as well.

Purification tablets are not meant for long term use but for short-term or emergency use to disinfect drinking water. Two tablets are dropped into a liter of water. After about 5 minutes the bottle is shaken to create drinkable water. These tablets should not be used for more than six weeks at a time.

The necessity of pure water cannot be overstated. Diseases such as some cancers, skin diseases (rashes, irritations), respiratory illnesses and other conditions can be prevented.

If there is lead in the water, the occurrences of learning disorders in children may be alleviated or prevented. Lead in the water has been linked to over 400,000 learning disabilities being discovered yearly in the United States. Lead in the water has also been linked to birth defects, so pure water is essential for pregnant women. There are over 2100 known contaminants including poisons that can be removed during purification.

Pure water can also make skin softer, hair softer, and improve general health. The body is 70% water and needs to be properly hydrated at all times. Drinking pure water is a healthy way to maintain the body’s hydration.

Pure water can be achieved with the use of a variety of filtration systems. Water purification tablets are an essential tool in a disaster survival kit, when camping, or traveling. The military also makes use of them when in the field for long periods.

Buffet is commonly used to entertain guests and VIPs during business seminars, birthday parties, or corporate events. In order to give your guests an enjoyable buffet, let me share with you some tips to prepare for a buffet.

Preparing a buffet is not as hard as you think it might be. You should always engage a professional buffet caterer to do most of work for you. But before you hire a professional buffet caterer, there are some things that you need to prepare before hand:

1. Do a head-count. Before you cater a buffet, you need to know the number of people who is attending your event. Yes, it is impossible to get an accurate number of attendees. Therefore, you should always note that there will be about 5 to 10 percent of people who will not turn up even though they have already registered for your event. With this, you will not order too much food for the event.

2. Pick the menu. In a buffet, there are different kinds of food for you to choose from. Be it Western or Asian food, the buffet caterer that you intend to hire should be able to fulfil your request. Talk to your caterer and make sure that you pick a menu which will be appealing to your guests.

3. Choose the type of buffet. You can choose to have a BBQ buffet if you are not organizing a corporate event. BBQ buffet allows more interaction and create a more relaxing atmosphere.

4. Plan out the place for the buffet. Your caterer will need a huge space to setup the buffet on the day of the event. So make sure that you provide a big space for your caterer to work in. The area where you serve the food should also be spacious enough for your guests to move easily. If it is too small, the food area will be too crowded and it may give an unpleasant experience for your guests.

5. Update your caterer with all the necessary details. In order for your caterer to know your expectation, you need to let him or her know all the necessary details before the event. Make sure that your caterer knows what time to set things up and what time to clean up the setup area. With this, he or she will be able to give you a smooth and well-prepared buffet catering service.

Buffet should not be messy if you have a well-organized plan to carry things out. Along with the quality of the food, your buffet should give your guests a memorable experience during your event.

Sometimes the cost of hiring a catering service tends to be quite uncomfortably high for you especially when you have a tight budget to work with. But do you know that there are actually effective ways to lower the cost of your catering budget without jeopardising on the quality of the food or service?

You do not need to overspend to get a good catering service. By taking note of the areas to reduce the cost of it, you will be able to work comfortably within the budget allocated to you:

1. Do not hire a catering company at the last hour. Plan ahead and hire early. It is a sad truth that some caterers tend to raise their prices when they know that you need their services urgently. Therefore, you should always plan ahead and hire a caterer at least 1 week before the actual event. In this case, if any caterer quotes you a ridiculous price, you still have the time to source out for other caterers.

2. Do not offer alcoholic drink. Alcoholic drink is always the biggest expenses during an event. If you are offering alcoholic drink during your event, the cost of your catering service will definitely become steeper. Therefore, you can cut cost by not offering alcoholic drink during your event which will definitely allow you to keep your cost within reasonable range.

3. Do not order too much food. It is very common for people who have already registered for your events to not turn up on the actual day. So, you should note that there will always be 5 to 10 percent of them not turning up on the day itself. Always have someone to confirm the attendees before your event. Then, talk to your caterer and order the right number of plates so that you will only need to pay according to the number of people present. Make sure that you do not order too much food which will increase the cost of your catering service.

These are 3 basic tips that you can use for your next event if you are in-charge to hire a catering company. With proper planning, you should be able to cut down your catering cost by at least 15%. So do spend some time and effort to plan things out so that you will not need to cut down your cost by serving poor-quality food to your guests anymore!

In any corporate event or party, food is an integral part of it and you must choose the right catering service to help assist you in planning out a good meal for your guests. To choose a right catering service, you need to do a lot of research and references, and often request a sampling in order to make your final decision. So what are some of the important things to note when you are looking for a catering service?

1. Set your catering budget. Before you can set your catering budget, you need to know an accurate estimate number of people attending your party or event. Take into consideration that some of your guests will not turn up on the day itself even though they have already registered for your event. So, make sure you do not over-order the amount of food that is needed. Then, discuss your budget with your caterer and see what options are available. Do you prefer a buffet style or a sit down dinner for your guests? Do you have a theme or style for your event that will be reflected in the cuisine? Remember that it is the type of food that usually determines the price of the catering service. So, find out from your caterer and outline what the payment terms will be.

2. Find out where does the caterer shop for his or her food? It is important for you to know whether the caterer uses fresh or frozen food for recipes as this will affect the quality of the food somehow or another. Will any of the dishes be pre-made and then frozen until the event? Does anything come from a can? You will not want to serve this kind of food to your important guests.

3. Find out whether the caterer supplies decorations, linens, tables and chairs. These are important logistics and you will want your caterer to help you handle these stuffs. You must be very clear in what your event needs and what the caterer will be supplying. Check out their brochures to see examples of past event and table decoration before you make any decision.

4. Find out whether the catering company provide wait-staff? If they are providing wait-staffs, find out what is their required dress code? What is the ratio of servers to guests? The general rule of thumb is 1 server for every 10 guests. So make sure that your caterer provides enough wait-staff for your event.

Last but not least, what happens to the leftovers? Do request from your caterer a food basket. Usually, they will provide 1 for you at no additional charge. Remember, do communicate clearly with your caterer exactly what you want, so as to minimize any misunderstandings and sub-standard catering service.

Could there be anything better than snuggling up to watch a movie with some hot buttered popcorn? Popcorn facts state that over 16 billion people, world wide love eating popcorn. Safe to say, everybody loves popcorn!

Even people who are health conscious can enjoy popcorn as a snack. Plain popcorn is also perfect for those watching their weight, as it is both low fat, a healthy carbohydrate, and also a great source of natural fiber. Filling up on this natural whole grain is a guiltless pleasure!

Because of its versatility popcorn can be enjoyed both sweet or savory. Plain popcorn can be topped with any number of different ingredients. Along with the traditional butter, try adding Parmesan cheese, melted cheeses or spices, for example curry, chili powder or garlic salt. Or for those with a sweet tooth, cinnamon sugar, chocolate covered peanuts, or the all to familiar caramel. The only limit is ones imagination.

It is easy to see why popcorn has become a snacking staple for Americans. Its popularity has lasted from colonial times, when it was eaten as a cereal (the original puffed grain) to the late 1800’s when the first popcorn machine was invented.

On into the 1900’s where popcorn saw the country through the Great Depression when sugar was rationed, making candy scarce. Popcorn became a delicious and affordable substitute.

When the television came into homes in the 1950’s, there was to be a slight slump in popcorn consumption due to the decline of movie theater goers. This slow down was to be short lived though, when people started to enjoy popcorn again in the comfort of their homes while watching their favorite TV shows.

After the introduction of the first microwave for home use in 1967, popcorn sales have continued to increase steadily. Since the 1990’s sales have reached over 240 million. It is said that the average American consumes over 50 quarts of popcorn a year.

It might be a higher price or the portion seems to be smaller than the last time you went out. But like everything else, the price of dining out is rising.

In the early days restaurants would update the prices on a day-to-day basis based on the cost of the supplies. In more recent times prices have stabilized and this isn’t necessary, however with the state of the current economy things may be heading back in that direction.

The problem seems to start at the gas pump. It costs more to fill the gas tank of the truck delivering the goods so the restaurants are paying more to get their supplies in the form of “fuel charge” or something similar. In turn, the restaurants are being forced to pass the extra cost to the consumers by either upping the cost per meal, or lowering the size of the dish to compensate.

Either way, your best bet is to start cooking more meals at home and eating fewer meals at the restaurants.

Now that spring is here you can get fresh produce at your local farmer’s market every weekend in most areas. Typically you’ll find fair prices and excellent quality. If you don’t like what you see at one booth, you can go check out the others to find what you’re looking for. Most of the time the merchants are willing to haggle on the prices a bit, adding a little fun to the shopping.

If you’re interested in cooking at home check out this blog for some seasonal recipes.

Vegetable Manchow Soup is made from vegetables and Chinese Chilly Chutney. Our Soup Recipes section contains an assortment of tasty and easy to make soup recipes. Soups form an integral part of any diet and act as an appetizer. They are very nutritious and stimulate the hunger. Soups serve as warmers during winters and are liked by dieters and foodies alike.

Chicken Manchow Soup is a dark brown Chinese soup which is very popular in New York city. The Manchow one is my favorite but, they also serve good clear soups as well. This restaurant serves Chinese food as its name goes and do it quit well. One has good choice of Chinese delicacies and these guys do it very well. The noodles and rice preparations are well done and very light. Vegetable Manchow Soup is made from vegetables and Chinese Chilly Chutney. Add to soup, stirring continuously till it reboils. Add soy sauce, chilli, salt, pepper, corriander, pudina. Stir and simmer till soup thickens. Serve hot with chillies in vinegar and garlic sauce.

The noodles and rice preparations are well done and very light. It is available in large restaurants and kitchen carts alike. Although the soup is named for Manchuria, the soup does not resemble any that is normally found in Chinese or Manchurian cuisine. A fabulous Chinese soup that is quite easy to dish out - Remember to get fresh Spring Onions for this - makes all the difference.

Manchow soup is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The ambiance is good and soothing for a nice lunch or dinner, but the live music introduced to it is a real let-down. Our restaurant place is nice and clean, with middle aged southie waiters running around briskly during peak hours. The hotel waiters are smiling and ever cheerful to help you out with your order. Please purchase online www.indomunch.com in New York city.

How could I, a true foodie, resist the May issue of Gourmet Magazine, featuring 45 Memorable Cooking Vacations?

The cooking school options are worldwide, from luxury to adventurous.

Maralyn and I are fortunate to have tried a few of the healthy cooking schools Gourmet recommends, along with some others in Thailand Singapore, Chicago and New Orleans, not on this list. There is one that I recommend so highly, that I have been there twice.

The writer, Christian L. Wright is right when she calls Rancho La Puerta in Tecate, Mexico, a health farm.

The first time I crossed the border to discover Rancho La Puerta I knew that I had found a second home. I was so fascinated with the Chef, Bill Wavrin, his personality and his cooking, that Maralyn and I delayed the publishing of our book, Our Love Affairs with Food and Travel, in order to include Bill’s low guilt, healthy and delicious, fresh orange lime cheesecake recipe.

I recently returned to the ranch, now 68 years old, to experience the new cooking school and culinary center…La Cocina que Canta. Chef Jesus Gonzalez is personable, innovative and a sheer delight to know.

After a sunrise hike, I spent the early morning in the six acre organic garden, finding baby beets and chard in a rainbow of orange, purple, red and gold. Later we gathered in the Cocina to watch the chef perform his magic with fresh garden herbs, crispy greens and veggies freshly harvested from the garden… the true meaning of “farm to fork.” The joy of digging in an organic farm at sunup, then watching Chef Jesus turn raw food into a delicious meal, is the essence of Rancho La Puerta.

Guest chefs, such as Molly Stevens, the 2006 International Association of Culinary Professionals Cooking Teacher of the Year, are invited to cook and teach several times a year. Molly is the author of my favorite cookbook about slow food called Braising.

I met many men and women from every walk of life, who said they loved the heart healthy vegetarian cuisine. Yet, they ventured to Rancho La Puerta for other reasons. Favorite activities include the “Road to Wellness” lectures, sunrise hikes, stretching classes, yoga and deep tissue messages.

I was never idle, yet enjoyed a relaxed and balanced week… When not walking in the garden, cooking or hiking, I swam laps in the Olympic size heated pool, learned to make jewelry, read from the many books in the library, and danced my heart out in bare feet to the beat of African drums. Sometimes I simply lay in solitary silence in a hammock under a shade tree.

In the words of owner Deborah Szekely, founder of the ranch, “By day one feels the spell of the sun and the ever-blue sky, the vivid green trees and vineyards, the fragrant fields, rancholapuerta.com

Although Gourmet explored 44 other cooking schools, we are partial to Mexico’s explosion of diverse flavors.

My writing partner Maralyn learned to perfect her mole sauce when she visited Puebla, Mexico. Maralyn stayed at the Mesones Sacristia, mesones-sacristia.com and attended the cooking school they offer. She will be telling us more about Chef Alonso Hernández soon in another post along with the recipe for Mole Poblano.

I am currently seeking out the legendary Marilyn Tausend at Culinary Adventures in the beauty of colonial San Miguel De Allende. I cannot wait to walk the old cobblestone pathways with a camera or sketch pad. I will learn first hand the art of roasting chili’s.

What better way to celebrate the food, culture, cooking schools and the people of Mexico.