Hot Dog

Hot Dog | Food | what is in a hot dog, hot dog dog, hot hot dog, la hot dog, dog hot dog, dog hot, hot dog dogs -A hot dog is a sausage served in a sliced bun. It is commonly garnished with mustard, ketchup, onions, mayonnaise, relish or sauerkraut. Hot dogs are a processed meat product made by mixing chopped meat with various curing ingredients, flavorings, and colorants. The meat is then stuffed in casings, cooked, removed from the casing, and put in the final package. Although the technology for hot dog making was developed thousands of years ago, these meat products continue to be a popular summertime food. In fact, in America alone over 16 billion hot dogs are consumed each year.

The typical raw hot dog is a pink, cylindrical-shaped piece of meat. It is about 1.6 oz (45.36 g) on average and contains anywhere from 0.175-0.245 oz (5-7 g) of protein. It also contains about 0.455 oz (13 g) of fat, 450 mg of sodium and 150 calories. Since hot dogs are meat products, they are an excellent source of nutrients including iron, zinc, niacin, riboflavin, and B vitamins. When hot dogs are made using pork meat, they are good source of thiamin. Since they are a pre-cooked food, they are less prone to spoilage than other types of meat products. This makes them one of the safest meat products available.

Hot dogs are known by many different names including frankfurters, franks, red hots, and wieners. While there are many varieties of hot dogs, one of the most famous is the Kosher hot dog. These hot dogs are prepared in a manner, which follows 3,000 year old traditions that comply with Jewish religious practices. Specially trained Rabbis oversee the entire kosher hot dog making process. Ultimately, the main difference between a kosher and a regular hot dog is that kosher hot dogs do not contain pork.

The primary ingredient in hot dogs is the meat. The U.S. Department of Agriculture requires that meats used for hot dogs must be the same type of quality ground meat sold in supermarkets. While pork is most often used, other types may be used such as beef, chicken or turkey. Sometimes variety meats like livers are used however, the hot dog producers must clearly label the product with the statement "with variety meats" or "with meat by-products." The proteins and fats of which meats are composed are responsible for meat characteristics. For example myofibrillar proteins give meat its texture and structure. Myoglobin and hemoglobin proteins create the natural color of the meat. Fats in the meat give the characteristic flavor.

During processing, the meat is mixed with a curing solution to improve the taste and increase the shelf life. A major ingredient in this curing solution is salt. It is used to make the meat easier to work with, improve flavor, and inhibit bacterial growth. Water is another component of the curing solution. It has a variety of functions including helping create the necessary meat emulsion and adding to the meat's juiciness. Sodium nitrite is included in the curing solution to retard the development of rancidity and stabilize the meat color. Curing accelerators such as sodium ascorbate or sodium erythorbate may also be added to preserve the color of the meat during storage.

In addition to the meat and curing ingredients, other ingredients are important in hot dog manufacture. Sugar and corn syrup are used to give hot dogs a sweeter taste. Flavoring is added to give hot dogs their characteristic taste. The flavorants may be natural or artificial, but typically a mixture of the two is used. Natural flavorants include herbs and spices such as pepper, nutmeg, ginger, cumin, and dill. Artificial flavoring compounds include organically synthesized esters, ketone and amino acids. Monosodium glutamate is an artificial flavor that is often used to intensify the flavor of the meat.

Hot dogs may contain units that are the basic ingredients of meat, which will increase the number of hot dogs that you can do a certain amount of meat and improve the nutritional value. Extenders come from plant and animal sources, and include things such as skim milk, cereal, soy protein, and whole milk. In the U.S., all ingredients used in the production of a hot dog should be clearly labeled on the package.

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Beef

Beef | Food | beef steak, beef recipe, recipe for beef, beef recipes, recipes for beef, recipes with beef, recipes beef, ground beef, beef steaks, beef burgers - Beef is defined as the flesh of a cow, bull, or ox, used as food. Others defined beef as a full-grown steer, bull, ox, or cow, especially one intended for use as meat and beef is the flesh of a slaughtered full-grown steer, bull, ox, or cow. Beef is the meat of cattle. In this profile, we discuss how beef is finished. Finishing is the final stage of cattle production. Two to six months before animals are ready for market, they are sent to a feedlot where cattle are fed a high protein and energy diet so they will gain weight prior to slaughter.

About 2 to 6 months before an animal is ready for market it is sent to a feedlot. A feedlot is an enclosed area where the cattle are fed high energy food, mainly barley, oats, and wheat. The average feedlot in BC holds about 400 head of cattle, but there are some large feedlots which hold up to 5,000 animals. In other areas feedlots can be much larger. Each animal will gain 1.3 to 1.8kg of weight a day. This stage is called finishing the cattle. The meat will become marbled with a small amount of fat which helps make beef juicy. The animal is ready for market when it weighs about 227 to 272kg.

We eat beef when we are eating steaks, hamburgers, prime rib roast or beef sausages. We can also eat the liver, kidneys, heart, brain and tongue. Beef is an excellent source of protein, the B vitamins, vitamin A, iron, fat and zinc. Edible by-products from beef include gelatin for marshmallows and ice cream and natural sausage casings.

The hides are tanned and used as leather in shoes, gloves, jackets or sports equipment. Beef by-products are also used for soap, cosmetics, buttons, photographic film, sandpaper, violin strings and explosives. Pharmaceuticals that come from beef by-products include insulin (for diabetes), epinephrine (for hay fever and asthma), heparin (an anti-coagulant), thrombin (for blood clotting), estrogen and thyroid extract.

Packing plants send buyers to the feedlots to buy finished cattle. The cattle are taken to a packing plant where they are slaughtered. Beef is graded at the plant based on the age of the animal, quality of the meat and the meat yield. In Canada, top grade beef is quite lean. The carcass is then cut in two and sides of beef are sold to grocery stores and butcher shops. In some cases the carcasses are further processed and cut into portions that fit into a box. This is called 'boxed beef'. Many of the large chain stores now receive their beef in this form. The by-products, like bones and hides, are sent to processing plants.

One challenge that feedlot operators face in BC is that the high energy protein feed is grown in the Prairies, therefore, we do not have a ready supply (not a major grain producing area). This gives the Prairie feedlot operators a comparative advantage in feed costs. Many BC cow-calf operations send their cattle to Alberta feedlots.

Beef animals are ruminants and like all ruminants have several stomachs. Ruminants swallow grass or other vegetation that people cannot eat. The animal does not chew grass properly. It goes into the rumen, one of the stomachs, where it is stored and broken down into balls of cud. The rumen, which is the largest of the stomachs, is a large fermentation vat. It is this feature that allows ruminants to digest cellulose and convert it to a usable product. When the animal has eaten its fill, it rests and "chews the cud". The balls of cud are brought back up into the mouth, chewed into a pulp and swallowed again. The chewed food goes on through the other three stomachs where it is digested. Other ruminant animals are dairy cattle, sheep, goats and buffalo.

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Food Technology

Food Technology | Food Technology | what is food technology, food and technology, food technology and, about food technology, technology food, technology and food, technology in food, technology of food, food & technology, b.e food technology - Food technology, or food tech for short is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food Technology is the application of science and technology to the treatment, processing, preservation, and distribution of foods. Hence the term food technologist.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.

Research in the field now known as food technology has been conducted for decades. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Research on Spoilage of wine by Louis Pasteur, and his description of how to avoid spoilage in 1864 was a first attempt to put food technology, on basis of the scientific. Besides research on the spoilage of the wine, Pasteur made research on the production of alcohol, vinegar, wine and beer, and the souring of milk. He developed the pasteurization- process of heating milk and milk products to destroy food deterioration and disease-producing organisms. In His food technology research, Pasteur became a pioneer in the modern part of Bacteriology and Preventive Medicine.

By the year 1940 1950, the original four departments, that had taught the subject with different names in the United States (including the University of Massachusetts and the University of California) was entitled "Food Science", "Food Science and Technology ", or similar variations.

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terrific two...

being able to view the world thru the eyes of a child is a pretty magical thing... today marks my 730th day taking the world in from this vantage point and, i must admit, i am forever changed.

from here...  each day is greeted with a smile...the world is a big place with an adventure around every corner... and each step is an exploration in self-discovery...you wear your heart on your sleeve... you trust in people... you laugh at yourself,..and you cry, too...you appreciate the small things...you embrace your independence...you cherish the security of home... you pass no judgement...there is always love & a smile to share...and you laugh, SO much.


curren oliver, you rule. your wit, passion, kindness and eye for adventure inspire me. i love you beyond belief. happy birthday!!!

Food Machine: Immersion Blender

Food Machine | Food Machine: Immersion Blender | kitchenaid immersion blender, immersion blender review, what is an immersion blender - This hand blender is great, thin and has a rotating blade on one end. It has a variable speed, is completely portable and can be immersed directly in a pot of soup (or other mixture) to puree or chop the contents. Immersion blenders Many come with a whisk attachment (good for whipping cream) and other accessories such as filters or beakers for mixing individual drinks. Some also come with wall mount.

An immersion blender, or "mixture" is a kitchen utensil to mix ingredients or puree food in the container in which they are established. They are sometimes called stick blenders, mixers of the wand, Bermixers (after the brand of professional models made by Dito-Electrolux), or a boat (a nickname used by chefs Emeril Lagasse and Alton Brown). Can be used to puree soups and sauces emulsifier. Some can be used when the bread is on the stove. Mixers Mixers and food processors that need the food is placed in a special container for processing. They differ from the hand mixer to cut food, such as mixed.

The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. He called the new appliance "bamix", a portmanteau of the French "bat et mixe" (beats and mixes). The immersion blender has been in use in European professional kitchens since the 1960s, and was adopted for home use in the United States market in the 1980s.

Models for home use usually have a shaft of ten to twelve inches, but models are available for professionals with a shaft up to two feet. Home models are available in corded or cordless versions.

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finger find...

wow. just discovered these rings (here & here) from st.kilda's eclectic line of jewelry. i'm completely obsessed with the subtle, hidden details of both versions. would be the perfect token of love for the romantic's out there or a push present for those momma's to be.


now...i've got to figure out a way to convince my honey that i'm deserving of yet another piece of jewelry to adorn my fingers

Food Preservation

Food Preservation | Food Science | Food preservation is the action of keeping and maintaining a food so that it can be eaten at a later date. Often canned foods are preserved so they can last on the store shelves longer. Food preservation is a process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved. Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

Food preservation usually involves preventing the growth of bacteria, yeasts, fungi and other microorganisms (although some methods work by introducing benign bacteria or fungi for food), and slows the oxidation of fats which causes rancidity. Food preservation may also include processes that inhibit a visual impairment that can occur during food preparation, such as the enzymatic reaction of browning of apples after they are cut.

ManyProcesses engineered for preserving food involves a number of methods of food preservation. The preservation of fruit, making jam, for example, is to boil (to reduce the moisture content of the fruit to kill bacteria, yeast, etc.), sugar (to prevent re-growth) and seal an airtight container (to avoid contamination). There are many traditional methods of food preservation which limit inputs of energy and carbon footprint.

Maintaining or creating nutritional value, texture and taste is an important aspect of food preservation, while historically some methods radically changed the character of the food being preserved. In many cases these changes have now come to be perceived as desirable qualities - onions, cheese, yogurt and pickled are common examples.

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Blender

Food Machine | Blender | which blender, which food processor, what food processor, what is a food processor, blender mixer -A Blender is one that blends, especially an electrical appliance with whirling blades for chopping, mixing, or liquefying foods.A Blender is small electrical appliance that uses short rotating blades to chop, blend, purée and liquefy foods.Because blender containers are tall and narrow,air is not incorporated into the food so this appliance will not"whip"foods such as egg whites and cream.Blenders can be used for making soups,purées,sauces,milkshakes and other drinks,as well as for chopping small amounts of foods such as breadcrumbs and herbs.

A Blender is a device for disrupting tissue or any aggregate.It consists of blades rotating at the bottom of a glass or stainless-steel vessel(originally named a Waring blendor,from a trade name);in an alternative design,known as a top-drive blender,the blades rotate on a spindle from the top of the vessel.The method is undiscriminating and may damage organelle membranes through excessive force or generation of heat.For more precise work,a Potter-Elvehjem homogenizer or a Dounce homogenizer preserves organelle structure.

A blender really will make very light work of blending soups–speedily,easily and to a good,smooth,uniform texture–and it can happily cope with as much as 1¾pints(1 litreof liquid at a time.This, for me,is its prime function.Home-made soups are cheap and easy,nourishing and comforting,and will always be part of my home-cooking repertoire.

Processors are not always good for blending small quantities,so if you want a small amount of mayonnaise,hollandaise,breadcrumbs, pesto or anything else that needs some quick,brief blending,you will find a blender does a better job.

It won't grate or chop;it pulverises but doesn't actually chop.So herbs,for instance,just get mashed to a pulp,which is okay for pesto,but not for other things.Incidentally,I think a liquidiser is a more accurate title here than blender because it pulverises ingredients almost to a liquid.

Briefly,with a hand-held blender you have to do a little more work. In the goblet of a full-blown blender the ingredients are pulverised at the press of a button in seconds;with the hand-held version you have to manipulate it into the corners of bowls and pans to make sure the blades are reaching all the parts they need to.What you use is a matter of personal choice.Some may find the bother of washing a goblet a chore(though they are dishwasher-proof nowadays)and I have friends who say they prefer the hand-held version.

If you really don't enjoy cooking,particularly making and eating home-made soups,I would say probably not.But I feel a serious cook will always appreciate having both a blender and a processor because the two together provide a wonderful service in so many different areas of day-to-day cooking.

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Juicer

Food Machine | Juicer | the juicer, which juicer, what juicer, juicer recipes, recipes for juicer, juicer recipe, juicer extractor -A juicer is an appliance that is used to extract juice from fruits and vegetables. A juicer is a manual or electric kitchen device used to extract the juice from fruit, and with some models, vegetables. Most of those used strictly for juicing citrus fruits have a ridged cone onto which a halved fruit is pressed. An old-fashioned form of this tool is the reamer, a ridged, teardrop-shaped tool with a handle. A reamer is used primarily for citrus fruits.

Most juicer can also be used to make fruit drinks, and a high quality juicer can be a useful stuff in the kitchen. Many consumers participate in the juice because they believe it will improve their health, increasing the amount of vitamins and minerals they consume. Moreover, making juice is quick and relatively easy, especially if you keep fruits and vegetables prepared in a manner that can provide a quick meal or snack.

Centrifugal Juicer

Although similar to a blender, a juicer is not quite the same thing. Blenders can make smoothies and other blended drinks, which keep all parts of the fruit or vegetable juicer extracts the juice and leave behind a lot of fiber products. There are actually two types of juicers are designed for different purposes, and some consumers to use both. Many kitchen supply shops to offer a wide range of juicers and blenders, and staff can help you choose a juicer that suits your needs. Remember that a good juicer can be very expensive, because the juice is very strong motor and high-quality juicer is built to last. If you purchase a juicer that uses blades or inserts, such as Blender, be sure to ask the availability of a replacement, so that you can change the blades, rather than whole the juicer, if the blades wear out or can not be sharpened to again.

Masticating Juicer

A masticating juicer chews fruit and vegetable that are pushed through it, to extract the juice, and separating part of the fiber as well. Many chewing juicer can be used to make nut butters, pureed foods, and fruits sorbets. A centrifugal masticating juicer tends to be slow because it allows extracting usable material from both food that feeds it, and produced the juice, instead of mixed drinks like a milkshake. These centrifuges are adapted to make wheat grass and carrot juice, two popular dietary supplements. Some consumers say the quality of the juice is higher with a juicer gum, even if more time is needed.

Citrus Juicer

A centrifugal juicer rotates blades at high speed. It often seems like a grater, and is designed to quickly extract the juice, while routing the paste out the back of the juicer and flushing into a waste container. Typically, the juicer blade is covered by an enclosure with a hole to feed on fruits and vegetables through. Centrifugal Juicers are more suited for whole fruits and vegetables and not work so well with leafy vegetables. The juice product tend to be light and tasty, although it does not have as much fiber than masticating chewing juicer.

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missoni for moi...

i know the line is going to go like hot cakes, but you can bet your bottom dollar i'll be in line 9/13 to get some missoni for moi!

remy-dy...

tried on a pair of raven jeans this weekend... and i'm pretty sure i've have found a new favorite jean brand.


meet remy. 
she's skinny. she hugs you in all the right places. she come in lots of amazing colors and patterns.. and, she runs a little big so she actually makes you feel the skinniest version of yourself because you get to size down!


i've got the aztec and cadet blue colors in my cart... do i dare splurge on the scotch too???

Diet Food - Are food supplements healthy?

Diet Food | Diet Food - Are food supplements healthy? | food & diet, food for a diet, diet food meals, what is diet food -This is where we go wrong. We rely on easily available frozen meals and fast food. And when suddenly a health problem crops up, we start popping herbal or food supplements that we imagine to be beneficial to our health and fitness. But how safe are these food supplements? Do they have side effects? Dr. Simran Saini, Weight Loss Management Consultant at Fortis Hospital, answers all our food supplement queries and tells us how we may use them.

What are food supplements and their types? Food supplements are formulation that is intended to supplement our diet and provides us with nutrients that are not being consumed in sufficient quantities in our diet. The different types of food supplements: Antioxidants, Amino-acids, Carbohydrates, Essential fatty acids, Minerals, Plant extracts, Proteins, Trace elements and Vitamins.

What are the recommended types of food supplements for pregnant women? Iron (Avoiding iron-deficiency anemia reduces risk of preterm delivery, low birth weight, and infant mortality). Folic Acid (Folic acid reduces the risk of many defects such as cleft lip, cleft palate, and certain heart defects.) Proteins (It is very important for the building of the healthy development of your baby's body and cellular structure.) B Vitamins (This vitamin is responsible for development of the fetus's brain and nervous system). Calcium (This mineral is vital for the development of bones of the fetus and make sure there are enough reserves of calcium in the mother's bones).

What are the recommended types of food supplements for kids? B and C Vitamins in combination are provided to kids to increase their immunity. Calcium is good for kids for healthy teeth and bone formation.

What are the recommended types of food supplements for seniors? Calcium (This is to make sure that seniors, especially women post the age of 40, do not counter osteoporosis and pre menopausal syndrome).Vitamins (These provide aged women and men with stronger immunity). Fatty Acids like omega 3 (These essential fatty acids manage the cholesterol levels and prevent heart diseases in senior citizens).

What are the recommended food supplements for an average weighing man/woman? Fatty acids like omega 3 and omega 6 (These essential fatty acids manage the cholesterol levels and prevent heart diseases in average men and women). Vitamin B and C (These vitamins boost immunity and help in regular metabolic functions in our body).

Nowadays, there are many nutritional health supplements that are considered good combatants against deadly diseases like diabetes, cancer and so on. Do they really work? A balanced diet is the greatest tool against deadly diseases such as diabetes, cancer and other threatening ailments. People concentrate too much on supplements rather than correcting their diet. A good lifestyle that includes a regular workout and controlled diet will give any human a longer and healthy life rather than a nutritional supplement.

Is it safe to take nutritional supplements if I want to lose weight? It is not recommendeded to take nutritional supplements to lose weight. Firstly most weight loss supplements work through increasing the frequency of our bowel movements which destroys our natural bowel movement and causes dehydration and many nutritional deficiencies as well. Secondly some supplements work through eliminating all fat in our diet by excreting it in our feces and this is not recommended as we lose many fatty acids which are essential for our good health.

How about anti-ageing nutritional supplements? It is always best to embark on nature's way before exploring the other options. Anti-aging supplements include natural supplements that are rich in antioxidants. These particular supplements are vitamin C, vitamin E and green tea in form of capsules or sachets. An effective diet plan to take vitamin C is a nutrition plan that includes healthy portions of fruits and vegetables along with minimizing intake of food loaded with fat will be more effective in reducing the effects of aging rather than eating capsules. And it is important to ask a medical practitioner rather than take supplements on one's own choice.

What is the recommended allowance of food supplements? Food supplements are safe only when taken on advice of a nutritionist or a medical practitioner. All food supplements have recommended allowance and restricted duration of consumption. Otherwise one can end up with the toxicity of a particular element in the body for example if we take a fat soluble vitamin like Vitamin A for a long time without supervision it will result in vitamin Toxicity which may prove extremely fatal to life.

Source: timesofindia.indiatimes.com

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good glass...

loving the metallic gold & silver geometric glassware from dwell studios.

it's reminecent of the funky cool iconic glassware of georges briard from the 60's and 70's that made sipping on a cocktail look uber-chic.

mix and match your way to a perfect set... 

and to really W-O-W your guests, freeze up a tray full of these to chill your beverages and make them look picture perfect.

Canning

Canning | Food Prosessing | Canning - how to canning, for canning, canning jars, canning food - is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms that can either be of health or spoilage concern because of the danger posed by several spore-forming thermo-resistant microorganisms, such as Clostridium botulinum.Spores of C.Botulinum(in a concentration of 104/ml)can resist boiling at 100°C(212°F)for more than 300 minutes; however, as temperature increases the times decrease exponentially, so at 121°C(250°F)for the same concentration just 2.8minutes are required.

From a public safety point of view,foods with low acidity(i.e., pH 4.3)need sterilization by canning under conditions of both high temperature(116-130°C)and pressure. Foods that must be pressure canned include most vegetables, meats, seafood,poultry,and dairy products. The only foods that may be safely canned in a boiling water bath (without high pressure) are highly acidic foods with a pH below 4.6,such as fruits, pickled vegetables, or other foods to which acid has been added.

Cans / Tins

During the early Civil Wars, the notable French newspaper Le Monde, prompted by the government, offered a hefty cash award of 12,000 Francs to any inventor who could come up with a cheap and effective method of preserving large amounts of food. The massive armies of the period required regular supplies of quality food, and so preservation became a necessity. In 1809, the French confectioner Nicolas François Appert observed that food cooked inside a jar did not spoil unless the seals leak, thus developed a method of sealing food inside glass jars. The reason why food did not spoil was unknown at the time, since it would take another 50 years before Louis Pasteur would confirm the existence of microbes. However, glass containers presented many challenges for transportation.

Glass jars were replaced with cylindrical tin or wrought-iron canisters (later shortened to "cans") following the work of Peter Durand (1810), which were both cheaper and quicker to make and much more resilient than fragile glass jars. Tin-openers were not to be invented for another 30 years—at first, soldiers had to cut the cans open with bayonets or smash them open with rocks. The French Army began experimenting with issuing tinned foods to its soldiers, but the slow process of tinning foods and the even slower development and transport stages prevented the army from shipping large amounts around the French Empire, and the war ended before the process could be perfected. Unfortunately for Appert, the factory which he had built with his prize money was burned down in 1814 by Allied soldiers invading France. Following the end of the Napoleonic Wars, the canning process was gradually put into practice in other European countries and in the United States. Based on Appert's methods of food preservation, Peter Durand patented a process in the United Kingdom in 1810, developing a process of packaging food in sealed airtight wrought-iron cans. Initially, the canning process was slow and labor-intensive, as each can had to be hand-made and took up to six hours to cook properly, making tinned food too expensive for ordinary people to buy. In 1824 meats and stews produced by the Appert method were carried by Sir William Edward Parry in his voyage to find a northwestern passage to India. Throughout the mid-nineteenth century, tinned food became a status symbol amongst middle-class households in Europe, becoming something of a frivolous novelty. Early methods of manufacture employed poisonous lead solder for sealing the tins, which had disastrous consequences for the 1845 Franklin expedition to the Arctic Ocean.

Glass jars

Increasing mechanization of the canning process, coupled with a huge increase in urban populations across Europe, resulted in a rising demand for tinned food. A number of inventions and improvements followed, and by the 1860s, the time to cook food in sealed cans had been reduced from around six hours to only 30 minutes. Canned food also began to spread beyond Europe-ThomasKensett established the first American canning factory in New York City in 1812, using improved tin-plated wrought-iron cans for preserving oysters, meats, fruits and vegetables. Demand for tinned food greatly increased during wars. Large-scale wars in the nineteenth century, such as the Crimean War, American Civil War, and Franco-Prussian War introduced increasing numbers of working-class men to tinned food, and allowed canning companies to expand their businesses to meet military demands for non-perishable food, allowing companies to manufacture in bulk and sell to wider civilian markets after wars ended. Urban populations in Victorian era Britain demanded ever-increasing quantities of cheap, varied, good-quality food that they could keep on the shelves at home without having to go to the shops every day for fresh produce. In response, companies such as Nestlé, Heinz, and others emerged to provide shops with good-quality tinned food for sale to ordinary working class city-dwellers. The late nineteenth century saw the range of tinned food available to urban populations greatly increase, as rival canning companies competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices.

Demand for tinned food skyrocketed during World War I, as military commanders sought vast quantities of cheap, high-calorie food to feed their millions of soldiers; food which could be transported safely, would survive trench conditions, and which would not spoil in between the factory and the front lines. Throughout the war soldiers generally subsisted on very low-quality tinned foodstuffs, such as the British "Bully Beef" , pork and beans and Maconochies Irish Stew, but by 1916 widespread boredom with cheap tinned food amongst soldiers resulted in militarily purchasing better-quality food, in order to improve low morale, and the first complete meals in a tin began to appear. In 1917 the French Army began issuing tinned French cuisine, such as coq au vin, whilst the Italian Army experimented with tinned ravioli and spaghetti bolognese. Shortages of tinned food in the British Army in 1917 led to the government issuing cigarettes and even amphetamines to soldiers to suppress their appetites. After the war, companies that had supplied tinned food to national militarily improved the quality of their goods for sale on the civilian market.

Laminate-vacuum-pouches

Today, tin-coated steel is the material most commonly used.Laminate vacuum pouches are also now used for canning,such as those found in anMRE.

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coo-coo for coco..nut water

by now you've all seen, tasted or heard about the benefits of sipping coconut water... you probably either a) don't care for it or b) are fairly obsessed with it. 

i happen to lie in the camp of the latter and just can't seem to get enough of it's five essential-electrolyte-hydrating-wonderness.

my go-to is just plain, natural, coconut water... poured over a tall glass filled to the brim with ice, served with a big squeeze of lime. 

it's refreshing. it's hydrating. it's filled with potassium and it often serves as my afternoon pick me up. 

BUT for a special treat... zico's chocolate flavor hits. the. spot.

i prefer it, again, over a big glass of ice...but this time with no lime & i add a straw.  it's like a grown up, healthy version of chocolate milk, and sippin' this icy delight up thru a straw makes me feel like a kid again. 

i know the thought of it is a little weird, but i promise you, it's deeeeelicious.  plus...it satisfies a sweet tooth without adding extra cushion on your backside.

thank you zico...oh,and p.s.- hope to see you slinging free waters around town again soon. i'm running low on stock you sent me home with last time and would appreciate s'more.

Lita Ford is dead

atlantic beach nc mandatory evacuation.