Toasted Pumpkin Seeds

Americans are adopting such superfoods in day-to-day life because of its high nutritious values. Toasted seeds are easily replaceable with fried and unhealthy snacks. Peoples like us in United States want to cut down the calories without missing the tasty, crunchy snacks. So, there is no better option than roasted or toasted seeds.

Let’s check out the nutritious values of toasted pumpkin seed. It is high in fiber. If you look through vitamins side, it is having vitamin B as well vitamin E. There are various essential minerals like zinc iron and magnesium. There are some vendors who offer gluten free seeds as packed snack food. Such kind of products can help people to maintain their healthy snacks habits even if they have celiac disease.

In it, you have great option of having low calorie healthy snack. You can toast at home by shaking the pan constantly over medium heat until seeds turn golden brown. If you don’t want to waste time in making toasted pumpkin seeds, there are manufacturers who made available the toasted seeds in various sizes of packages. So, you can buy the healthy packaged snack from a grocer or manufacture’s outlet.

One of the said idioms “precaution is better than cure” is perfectly suitable to this healthy food. Toasted seeds help you to take precaution by offering various vitamins and minerals with fiber. It is low calorie snacks, so there is no more chance to have high cholesterol level. It is also gluten free, that’s why it is great healthy snack for people having celiac decease. Its special element also helps to fight against depression. A study has proven that it also prevent the formation of stone.

Various families in America are adopting the concept of healthy snack on board. Are you one of them? If not, be one of the healthy families by having it in your daily healthy snacks diet. There are several vendors offering large variety of packaged toasted seeds. So, grab it and be the healthy family.

Types of Cheesecakes

Cheesecake is one of the most common and popular desserts in the world today. It is also one of the oldest made from a dairy product other than milk. Cheesecakes can be made of ricotta cheese, havarti, quark, twaróg, or more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in, too. This is the reason why there are so many types of cheesecakes because the number of recipes you can come up with are virtually unlimited.

So what styles of cheesecakes are there? Below are just a few with a brief description of each. There is the good old American style cheese cake. These are usually made from cream cheese, which was invented in 1872. After James Kraft invented this type of cheese, it became the top product for making cheesecake in America.

New York style cheese cake is a little different. It also uses cream cheese but relies on heavy cream, eggs, and egg yolks in addition to the cream cheese to add a richness and smooth consistency. New York style cheesecake is also called Jewish style cheesecake. It’s baked in a special 5 to 6 inch spring form pan.

Then there is Chicago style cheesecake. This is another cream cheese version that has been made popular by Eli’s Cheesecake. This style of cream cheese cake is firm on the outside and creamy inside. People from Chicago claim there is none better. Naturally.

Pennsylvania Dutch style cheesecake gets its taste from a tangy kind of cottage cheese. This cheese has larger curds and less water content. This type of cottage cheese is called pot or farmer’s cheese.

Sour cream cheesecake is said to have come from the United States some time in the mid 20th century. It still used cream cheese but no heavy cream in the recipe. It is mostly used for making cheesecakes that are outside of the New York style. It can actually be frozen for short periods of time without ruining the texture.

Roman style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes use bay leaves as a preservative. It is still baked in certain areas of Rome that kept cooking traditions after the fall of Rome.

French style cheesecakes are very light. They use gelatin as the main binding ingredient and are usually only about 1 to 2 inches in height. This cheesecake gets its light texture from a cheese found in the outdoor markets in the south of France and in fine pastry shops in Paris.

This list is by no means exhaustive, but it will give you a good start on your search for the cheesecake that YOU think is the best.

Preparing Alaskan King Crab

The bulk of Alaskan Crab consumed in North America is pre-cooked and frozen, a practice that would not be tolerated by seafood eaters in the rest of the world. Where the emphasis is on buying shellfish such as Crab or Lobster. Fresh shellfish does not benefit from being frozen – moisture, texture and flavour will all be reduced. You could ask yourself why is it pre-cooked and available frozen? Is it to maintain freshness? No, how can freezing preserve freshness. Is it because when landed the Crab are in a precarious state of life, if alive at all? Most forms of Crab do not take kindly to being disturbed from their natural habitat, and are not good travellers, especially in tightly confined spaces. At best a large proportion will be struggling for life and some will have died, cooking and freezing at the landing point is the only salvation.

When it is stated that king Crab has the best flavour in the world, a fact that many people around the world would dispute, why freeze the Crab? Buy it freshly and cook it right away. If fresh supplies do not exist, then try another form of fresh seafood, there are over 20,000 species in the world, so something else will available.

Your store or market might have holding tanks to keep the Crabs alive, if not make certain that the Crab shows some sign of life and was recently caught, and has no undesirable smell. If you are only interested in the legs and not the body then break them into even sized manageable pieces.

They can now be cooked in a various ways. In unsalted water, boil the legs for around six minutes if of medium size, or steam for the same length of time. Any flavourings added to the boiling water, such as sea salt will only distract from the natural flavour of the crab. To grill coat the legs in vegetable oil and under high heat grill for around eight minutes, turning over once. To bake place in a baking tray with 1 cm of hot water and several squeezed lemons, cover and at 180 degrees Celsius bake for ten minutes. Crack open and enjoy with whatever dip that you choose. However as with most things in life there are alternative ways to cook and serve a food ingredient such as Crab. Do not just rely upon the same old tried and tested ways, but some variety into your life.

Crab Cakes – with any remaining Crab legs make a simple nibble that you can bring out and quickly fry when unexpected guests arrive. For 30 cakes you will need 350 g Crab meat, 650 g uncooked Prawns, shelled and de-veined, 1 tablespoon of red curry paste, an egg, 2 spring onions, 2 tablespoon of coriander and lemon grass, 1 chilli. Blend the ingredients and form into thin circular disks. When needed fry in a lightly oil covered shallow pan until golden and serve with a dipping sauce. Pan fry from frozen.