Monthly Archives: January 2017

Comparing Three Brands of Chef Knives: Function Form and Style

Though I am not a trained chef, I cook and prepare gourmet meals, spending many hours with a knife in hand. The use of a good knife is highly important in the kitchen. The comfort in hand, sharpness of blade, how long the blade stays sharp, and the balance in the hand are my criteria. These are my opinions only, and may not apply to how they are used by another.

Wusthof Classic 8 inch chef knife

I have had the Wusthof chef knife for 14 years. The first important thing about Wusthof Classic is that the handles are resin, and not wood. I am constantly cutting and chopping and washing the knives, though never in the dishwasher. Wood handles get dry and need oil, just a fact of life. I look for ease. This was a point in favor of Wusthof. Wusthof uses high carbon steel, which holds a sharp edge far longer than blades with a lower carbon content. With a little work, the knife keeps a good sharp edge and works perfectly. The Wusthof chef knife has better weight than any knife I had held before, also a solid point in its favor. It is relatively well balanced and has a full tang, meaning the steel extends the entire length of the knife, into the handle, where it is riveted in place.

Cutco 9.25 inch chef knife

About 3 years ago I bought the Cutco chef knife. First, it is far longer than most other chef knives. This is good when I am chopping a larger quantity of food, but generally it is just long. I am less accustomed to the length, so that is a minus. The weight or heft of the knife is light in comparison to the Wusthof Classic chef knife. It looks nice, but is less balanced in my hand. It does have full tang and the handles are riveted in place. It is a sharp knife, but the company wants it shipped to them for sharpening. This is nice, in the sense that one knows it will be sharpened properly. It is an aggravation to have to take the knife somewhere else. All in all not a bad knife, but not my first choice or recommendation.

Wusthof Grand Prix 7 inch Santoku

In 1998 the Wusthof Classic line did not have a Santoku knife, so I got the Grand Prix Santoku. It does not suit me well, though I use it occasionally. The Santoku blade has little wells cut into the blade, for the purpose of easy release of foods when chopping foods or carving meats. The Grand Prix line does not have the good weight of the Classic line, does not have full tang, and the blade has a straighter edge. For straight down chopping, this works fine. I do a lot of rocker chopping, using the tip of the knife as a pivot and coming down again and again. The Wusthof Grand Prix Santoku does not function well for this application.

Hammer Stahl 7.5 inch Santoku

This year I bought a Hammer Stahl 7.5 inch Santoku knife. I have been using it almost exclusively ever since. This knife is also made of high carbon steel. The weight of the knife is impressive, though extremely well balanced in the hand. The weight makes chopping seem effortless. The shape of the handle fits well in the hand. It is a Santoku blade, though the little wells are much farther back from the blade edge. The line of the blade has more curve, unlike the Wusthof Grand Prix Santoku, allowing great ease with pivot chopping. The blade has full tang, and the knife is a thing of beauty with the resin impregnated Pakka wood handles. For great grip, weight and balance, this is the best knife I own. It is still very sharp after half a year of constant use.

Any really good knife is going to be relatively expensive. These knives range from 60 dollars for the Wusthof Grand Prix Santoku to 160 dollars for the Hammer Stahl Santoku. The Wusthof chef knife costs about 130 dollars, where the Cutco chef knife is about 150 dollars. If possible, go to a store that sells high quality knives and try them out first. Decide what kind of knife you will use most and invest in at least one good knife.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

Lupus Diet Do’s and Don’ts – Nutritional Healing For Lupus

Several years ago I was diagnosed with lupus. I could barely get out of bed or walk, had a hard time holding a glass of juice due to joint pain, suffered from all over body muscle aches, endured a constant low grade fever, and itched uncontrollably on my arms with skin rash. I new my life, as I new it, was over. I was petrified.

On my first (and last) visit to the rheumatologist I asked what I could do to support my health or to avoid a worsening my lupus symptoms. She casually responded ‘Come back when you’re worse and I’ll put you on steroids. Straining to get some kind of supportive information I mustered up a question about diet and if there were foods I should eat or avoid. Her response was, ‘continue to eat whatever you want, it won’t make a difference’.

After one more attempt at getting something useful to work with to help myself, I realized I was on my own dealing with lupus. In an internal fit of rage toward her cold, aloof attitude I decided right then and there that I would heal my lupus, (with the added bonus to never endure the presence of that ‘specialist’ again). I did. I don’t have lupus anymore.

As someone who has healed Lupus, I often get asked about the importance of diet. Many people tell me that their doctor also told them diet doesn’t matter. To that I ask you to consider does what you eat matter even when you are healthy? Of course it does, and it’s far more important when you’re suffering from ill health!!

In fact, diet matters so much that there are many testimonies of others who have completely healed from a lupus diet alone. Other common serious issues diet has been responsible for reversing also include fibromyalgia, chronic fatigue syndrome, heart disease, cancer, diabetes, M.S., migraines, allergies and asthma to name just a few.

Your diet is a powerful foundation for you to work from to support your health, reduce inflammation and pain, and provide your body with what it needs to begin to heal. (For more information on my story, and other modalities of healing such as supplements and energy medicine in addition to an essential lupus diet, please visit my site listed below).

Below are the top 7 lupus diet do’s and lupus diet don’ts you need to know to support your healing.

The 7 Top Lupus Diet Don’ts

  1. Do not drink alcohol, pop (a.k.a. soda for those in the U.S.!), energy drinks, or other ‘acidic’ non-healthy drinks, including treated or public drinking water facilities.
  2. Do not eat processed foods, or foods with unhealthy preservatives such as MSG (which include most foods in the centre isles of big box food chains).
  3. Do not eat red meat. A little fish such as salmon is great, and chicken. For some even these may trigger flares, so be cognisant of how it makes you feel.
  4. Avoid fatty foods, (such as mono saturated fats, trans-fats, saturated fats, and some polyunsaturated omega 6 fats) found in commonly baked, fried and junk foods.
  5. Avoid the 4 white foods, including salt, sugar, white flour (refined carbohydrates and starches) and dairy.
  6. Avoid spicy foods. Spices are known to trigger flares.
  7. Avoid artificial sweeteners. These are toxic and by many believe it to even induce disease (I agree). There is no viable reason to use this product and they do not help you lose weight.

The 7 Top Lupus Diet Do’s

  1. Eat a diet that mostly consists of simple, natural whole foods such as fruits and vegetables in its raw form.
  2. Eat easy to digest foods, such as soaked almonds, soups, fruit/veggie smoothies, and salads based on natural, raw ingredients.
  3. Be sure to drink at least 8 glasses of water throughout the day. This supports the elimination of toxic build up in the body, and a faulty digestive process common with lupus sufferers.
  4. Support your body by supplementing with digestive enzymes and probiotics. Most lupus patients are not absorbing their food and nutrients properly and need extra enzymes to support the healing process.
  5. You must consume enough essential fatty acid (EFA’s), or supplement with it. This will support you in reducing inflammation and therefore reducing pain and avoiding flares.
  6. Avoid foods that cause food sensitivities or allergies. You must be tested for this in order to be sure of your bodies specific needs. Some tests do not indicate food sensitivities (such as to sugar, salt, etc.), so keep a journal of your body’s reactions to foods.
  7. Eat a varied diet, rich with alkaline, anti-oxidant, anti-inflammatory foods. Always clean your food well, (including organic foods).

The above lists are the foundational principles your diet for lupus must follow. There are many, many other specifics of a lupus diet and nutrition that can and will support your body’s homeostasis and the healing process.

As you’ve possibly experienced, your doctor is not going to provide you with a healing regime so you must find your way to learning how to work with your body in a healing crisis. There are many, many answers that will support you in reducing your lupus symptoms, even reversing them altogether. Your diet for lupus should be the first line of defense.

Some of the benefits you will soon experience from a lupus diet include:

  • Reduced inflammation, pain and swelling
  • Decreased muscle pain, tissue damage and strain on organs
  • Significantly increased energy and stamina
  • Increased mobility
  • Reduced body fat
  • Relief of constipation, bloating and irregularities
  • Improved memory and cognitive functioning

… To name just a few!

There is no question what we eat affects how we feel physically, emotionally and spiritually, and how well our immune system functions in order to help us heal. Support yourself with highly nourishing foods that work with your body and immune system, not against it. A car can run on dirty oil only so long before it burns out. Don’t let that happen to your body.

The body is better able to heal itself when you eat foods that support the immune system and the healing process, and avoid food that interferes with it.

Remember, healing lupus is possible. Learn how to implement the appropriate diet for lupus, supplements, and other natural modalities that will support the healing process by visiting my site listed below.

Benefit of Using Restaurant Management Software Solutions & Restaurant POS Software

Restaurant management comprises of an array of functions that include management operations, front desk operations, and kitchen and warehouse operations to name a few. Restaurant management software offers the management and all departments in a restaurant the tools to manage restaurant through a software while tracking record of every bit and piece.

For front desk officer/cashier operation Point-of-Sale (POS) is the physical location at which goods are sold to customers. All sales and transactions are made through a computer. The high volume of cash and credit cards that pass through a restaurant each day make a restaurant POS system a necessity.

POS Solution makes swiping money transactions more secure for both the customer and the business. Servers are accountable for all their sales, and it is impossible to alter checks in the computer because of security component in the system.

A good restaurant software offers handy management tools i.e. reporting, inventory tracking in real-time, customer information for improved service and permits flexible product pricing configuration with checks to prevent your staff from selling at lower than designated rates.

“The most important thing to an owner of a business is to provide a quality product and service to his customers”

Restaurant Software Solution for Food & Beverage Industry is for various types of establishments i.e. coffee shop, a steak house, a bar & grille, a restaurant, country clubs, hotels, a cafeteria or any other food service establishments, is a complete suite of software modules designed to provide any food service business with information and control necessary to operate day to day business operations efficiently.

An integrated POS also supports touch screen terminals (including HandHeld Pocket PC terminals), Printers, Security Management, Setup/Configuration Management, Floor & Table Management, Customer order management, Hostess Management, Customer Relationship Management, Inventory Management, Cash and Credit Card Management, PDA based Order Management, Built-In Customization and Comprehensive Reports as per client need.

The wireless feature in an innovative restaurants information system enables staff to efficiently fulfill customer orders anywhere in the restaurant. It allows you to create and modify orders via wireless enabled PDA (windows mobile 5.0 & greater) devices directly from your customers table resulting in better customer satisfaction and improved table turnover.

Food From Bolivia – Interesting Facts

Bolivia is a country in the very heart of South America. It is surrounded by Brazil, Argentina, Paraguay, Chile and Peru. And it has no way out to the sea. It has plenty of architectural rests of other cultures: the Tiwanaku civilization, the Incas, and a very important part of their population today are natives, such as Quechuas and Aymaras.

Because they have such a diversity of geographical regions, cultures and climate their food is varied and also their fruits and their vegetables. Though Bolivians eat three meals a day, the most important one, as in most South American countries, is lunch. Some people come from their works to their houses to eat lunch with the families, except in the mountains when they take their meals when out to work in the fields. But in the cities, they often get home for lunch.

One of the most used meats for their meals is pork. Though they also eat plenty of chicken and beef, pork is the most used. They love pastas, and rice, but definitely potatoes are a must in most meals. Like most countries belonging to the Andes region, they inherited from the Incas the potatoes and their love for them.

Bolivian food has its origin in different sources. The Incas, Quechuas, Guaranies, and all the natives from the region have left their recipes, their way of cooking potatoes, their taste for different meats. Then the Spanish came and brought many other recipes, and other ways and styles of cooking, then different immigrations, and also their neighbors added to this marvelous variety of dishes. It is a country, where every part of a cow is eaten! All of it is changed into a delicious dish.

There are certain vegetables like quinua that grows in the Andes and has a high nutritional value, which is actually part of a balanced diet in many countries and that has called for the scientific interests as a possible way to nourish people in poor countries.

Potatoes are dehydrated, or fresh, used in a thousand ways, any of the nearly 4 thousand different varieties of potatoes. The incas already had figured out how to freeze them and keep them in good conditions for a long time.

Due to the fact that Bolivia has different altitude levels, they have many different vegetables and use them in a generous way in their food. They also love to use herbs to make food tastier. Though Bolivian food is not too strong, but it has delicate tastes. They use trout from the Titicaca Lake, which prepared locally is an exquisite dish. From the same lake they take their frogs, with which they prepare many delicacies, as their frog legs are well known all over the world. Another strong point in the Bolivian food is their soup dishes, where of course, corn is always part of them.

If we were to summarize the main ingredients used by the Bolivians in their food, we would say potatoes, corn, pork, rice, trout, beef and a great variety of sauces. And adding to these ingredients, plenty of fresh vegetables and fruits, and the knowledge of what they inherited and what was brought new by the immigrations. All together, it is an exceptional enjoyment eating any of their dishes.

The Importance of Food in Our Life

Food is the basic necessity for all of us and we all earn money to get this basic necessity. We need to eat 3 meals a day to keep our body running so that we can manage our daily functions. Many of us ” Eat food to live” while there are others who “Live to eat food”. In fact, nutrition assumes a special importance in each and everyone’s life.

Types of Foodstuff

The food is normally divided into two main categories given below:-

1- Vegetarian food- These include stuffs like milk, fruits and vegetables. These are those stuff that are obtained from plants and trees.

2- Non- Vegetarian food- These include stuffs like meat and meat products, chicken, turkey, fish, squid etc. Non vegetarian food are generally obtained by killing animals.

Nutrition from Foodstuff

Nutrition from food is necessary and without this daily dose of nutrition animals may not survive for long. It is important to support life as nourishment obtained helps the cells present in our body to carry out its routine functions. Different stuffs provide different levels of nutrition. The nutrients are divided into six classes which are given below:-

1- Carbohydrates- These provide energy to the body and are found in items like rice, bread and other grain products.

2- Fats- It consists of a group of compounds that are generally insoluble in water. These are found in items like butter, ghee, fish oil, lard etc. Fats are stored in the human body for use at a later use for energy.

3- Minerals- These are needed for the maintenance of proper functions in the body like the transport of oxygen throughout the body, stimulating growth, normalizing the nervous system etc. Minerals can be found from a variety of food items such as meat, cereals including cereal products such as bread, fish, milk and dairy foods.

4- Protein- These are important components of muscles, skin and hair. Proteins are helpful in creation of various enzymes in the body that control various important functions. Major sources of protein include milk, meat, fish, egg, and vegetables.

5- Vitamins- They are an essential component of animal body required for good health. It is organic compound required as a nutrient. Good sources of vitamins are fruits, vegetables, cereals, milk and eggs.

6- Water- It is popularly known as the”elixir of life”. The human body comprises of 55-78 % of water. It is required for the essential functioning of the various important parts of the human body.

Thus, these points given above reflect the importance of food and nutrients in our diet. As long as a human is alive, he needs water and foods in the required quantity.