How To Properly Serve Delicious Peanut Butter Bread

PRESENTING bread, it seems easy but it turns out there are wrong ways. This includes making peanut butter.
Well, for those of you who want to get the flavor and aroma of peanut butter, it’s good hatikan following tips, as reported Bonappetit:

Use whole wheat bread
To get the flavor and texture of peanut butter bread, use whole wheat bread. In addition to healthy, whole grain bread will make peanut butter feels soft when consumed.

Select the best peanut butter
Another factor is the peanut butter. In order to find a good taste, you should not hesitate to choose the best peanut butter, which according to taste.

Do not be stacked
One way is often done when serving bread, especially when traveling far. To get a good flavor and texture, not again accumulate bread. With stacked, the appearance of bread will be ugly.

Pair with fruit jam
If you want to give a different taste of peanut butter on the bread, you can play in it sense. Do not hesitate to do so. Could give strawberry jam, pineapple, or other fruit jam.

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Limit the Number of Milk When Making Bread

When they wanted to buy bread, surely you will choose bread that big fluffy and smooth. You probably would not choose a flat bread because it looks certainly do not draw.

“Bread can be inflated because of the mixture of yeast (yeast) in the dough. Yeast reacts with the air to produce gas,” said Herman Ahmad, baker ASA Food, cooking demonstrations with current bakery Pane del Giorno in PT ASA Food, Sentul, Bogor.

Herman added that the common mistakes made when making bread dough is too much milk.

Many people think that the mixing of milk that much (even replace water with milk) will make more bread so soft and delicious. When in fact, too much milk it will cause the dough can not inflate perfectly. Ideally, the dough will expand 2-3 times its original size.

“The batter can not expand because yeast can not absorb lactose from milk. Consequently maximal yeast can not react with air and cause gas,” he added. In the right amount, yeast could tolerate the presence of lactose, and react to form a gas.

So how does the exact composition of the flour and milk?

Herman advised to use only a third of the milk of the amount of flour used. If using powdered milk, then for one kilogram of flour, milk used is 300 grams. Whereas if you use milk, you can mix water and milk 50:50 according to the size prescribed water.

“But it’s most convenient is to use powdered milk,” he said.

Bad Dog Food – Is Your Pet Dog Eating Deadly Food?

With all the new and controversial pet food recalls, it is no wonder that pet owners have preferred making homemade dog food for their pet animals in lieu of commercial and, quite possibly, bad dog food and cat food considered as contaminated. So what’s all the fuss about? What unlikely result can bad contaminated dog food do to your pet dog, and more importantly, what can you do keep it from happening? Just what are in these supposedly good dog food that has got pet owners in an uproar?

We humans are discouraged from consuming too much canned goods for various health reasons. The same holds true for dogs.

Moist dog food is packed in cans. You can just think of all the harmful ingredients injected into the dog food package, mostly to bring a good taste, enhance palatability, and even improve appearance.

What’s truly disconcerting is the fact that animal by-products, the main components of pet food, are already bombarded with chemicals long before they reach the processing plant. So even if the can’s label tells you otherwise, there’s really nothing like a ‘No Preservatives’ guarantee.

Dry dog food is even worse. And because canning in itself is already a preserving process, moist dog food contains less of the contaminated materials used to prolong shelf life compared with its dry counterpart.

Another problem is the ingredients themselves, usually meat, poultry, and grains. Any part which is not good for human consumption, such as innards, blood, and bones, make up the by-products that are ground and blended into what we know as commercial pet food. In reality, they are bad dog food.

The thing is, it is not always slaughtered animals that make their way into these meals, but oftentimes, unhealthy meat of farm animals are included also. And the drugs and bacteria, like Salmonella and Escherichia coli, thriving in these meats do not always die during product making, which incidentally, destroys much of the nutritional content as well.

Furthermore, when moldy grain is thrown in, as well as all the other synthetic and unnatural additives the numbers of which are too many to count with both hands, you then have a lethal canine cocktail. It doesn’t take a genuine nutritionist to know that this spells disaster for the end user, i.e., innocent little Fido.

Injurious outcome of bad dog food include vomiting, diarrhea, and loss of appetite. But that’s just for starters. The more dangerous toxins, like cf1 butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and ethoxyquin, which are all permitted in small doses, can cause cancer, organ failure, and ultimately, death when ingested after sometime.

So what can you, the dog owner, do about all this? Voice your concerns. Call pet food manufacturers and demand for better quality products so you get your money’s worth. Better yet, try making your own homemade dog food. At least then, you can be sure about what your loving dog is actually eating. If you have any doubts on the food you’re feeding your dog, consult your veterinarian immediately.

Dieting and Fitness

A lot of people these days are getting a bit more health and fitness conscious. But it does not just stop there. These health and fitness nuts have one common goal and desire to sculpt their bodies into shapes fit to be flashed on magazine covers. Because of that, fitness centers like health gyms and spas have been flourishing all over since these establishments provide what these health and fitness buffs want and need.

The domination of weight loss merchandises, exercise machines, and other fitness and health paraphernalia is getting pretty much evident as it gains control over communication waves and has made its way into our households. And yet, as you would most probably already know, exercise alone will not give you the beautiful body you have been wishing for. Being body beautiful requires a specific degree of responsibility and discipline, not just with training and exercise, but also with your diet. To be completely immersed on the road to health and fitness, you will need to pair up exercise with the proper diet. And proper diet means knowing what food to eat.

Having a proper diet is just as vital as getting adequate exercise. Dieting or choosing the right food to eat offers a person the important nutrients that he needs in order to repair muscles that have been damaged or worn out, and helps such muscles to develop and be restored in a healthy manner. In short, one should never take dieting for granted. The popularity of keeping fit has given rise to the creation of several health programs and strategies for dieting from many health and diet experts. The high-fat diet and the high-carb diet are among those popularized diet strategies that have invaded our suddenly health conscious society. And so the big question now is which of the two diets is better and more effective? To answer this, let us first dissect the basic differences between the two diets.

A high-carb diet is that which requires a person to concentrate on ingesting only foods that are rich in carbohydrates. While presumably so, a high-fat diet is that which sanctions foods that are rich or high in fat. Now, we all know that carbohydrates are high in glycogen, and this element gives a person a rather high level of energy. Fats, on the other hand, are the richest calorie source.

But the most important thing to keep in mind is that no matter what diet you follow, the one that will work best for you is the one that is right. Remember that our bodies react differently to stimuli. So to have a fit, healthy, and sexy body, stick to the diet that satisfies you best.

Finding the “Best of the Best” in Coffee

Tips for Finding Perfect Premium Coffee…

There is coffee and THERE IS COFFEE! You likely know about the generic quality coffees you find at the supermarket, using the inferior Robusta beans. And, in contrast, there is the alternative: the coffee regularly termed Gourmet Coffee you buy direct from roasters around the country. Popular large volume roasters, like Starbucks as well as most of the the smaller roasters dispersed about town, essentially utilize this far better grade, high altitude, shade grown Arabica bean.

That being said, and broadly known by all nowadays, how can you siphon out the crème de la crème of gourmet coffee beans to purchase?

To begin with, let’s hone in specifically on taste. Nowadays, coffee has become a “drink of experts”…
evolved into an art of reflection! We’ve begun to savor our coffee…flavor identify and define the subtle hints and nuances, as well as the qualities that identify the bean’s continent of origin. You as a coffee drinker, can begin to explore and experience the undertones of your coffee’s region, but better yet, begin to revel in the independently specific flavors of the bean defined by the specific hill and farm where it’s grown.

Coffee Cupping: Defining Coffee by its “Underlying Flavors”

There are, nowadays, a limited number of coffee roasters that independently test their coffee beans for taste observations and aromas. These beans are graded and assessed just like fine wine. This activity is called Coffee Cupping or Coffee Tasting. Professionals known as Master Tasters are the assessors. The procedure involves deeply sniffing a cup of brewed coffee, then loudly slurping the coffee so it draws in air, spreads to the back of the tongue, and maximizes flavor.

These Master Tasters, much akin to wine tasters, then attempt to measure in detail, every aspect of the coffee’s taste. This assessment includes measurement of the body (the texture or mouth-feel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the innuendo and the harmony of flavors working together). Since coffee beans embody telltale flavors from their region or continent of their origin, cuppers may also attempt to predict where the coffee was grown.

There is an infinite range of vocabulary that is used to describe the tastes found in coffee. Descriptors range from the familiar (chocolaty, sweet, fruity, woody) to the conceptual (clean, vibrant, sturdy) to the wildly esoteric (summery, racy, gentlemanly).

Following are a few key characteristics as defined by Coffee Geek. (http://coffeegeek.com/guides/beginnercupping/tastenotes)

Key Characteristics

Acidity:

The brightness or sharpness of coffee: It is through the acidity that many of the most intriguing fruit and floral flavors are delivered, and is usually the most scrutinized characteristic of the coffee. Acidity can be intense or mild, round or edgy, elegant or wild, and everything in between. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature. Tasting a coffee from Sumatra next to one from Kenya is a good way to begin to understand acidity.

Body:

This is sometimes referred to as “mouthfeel”. The body is the sense of weight or heaviness that the coffee exerts in the mouth, and can be very difficult

The Final Word On Fitness For Women

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