asian food: McCormick swallows Asian food brands by Anita Awbi 28/06/2006 - The world’s leading spice manufacturer McCormick has bought Epicurean International’s portfolio of Thai cooking ingredients and convenience foods for $97m (€77m). The deal includes Epicurean International's Simply Asia and Thai Kitchen brands, which currently take a 59 per cent share of the US Thai grocery market. "We have gained a strong foothold in the Asian food category with the addition of the Thai Kitchen and Simply Asia brands. Since 2002, sales have grown at an annual rate of 32 per cent and have reached $50m. We welcome the Epicurean employees and look forward to working together on the future expansion of this business," said McCormick's chairman Robert Lawless. Epicurean International's chief financial officer David Sakamoto said the deal will allow his company's products to be further developed and distributed more widely. Analysts predict demand for Asian-influenced foods is set to rise, as increasing numbers of affluent Europeans and North Americans travel abroad and develop tastes for exotic foods. But many firms are still failing to tap the growing trend. Recently iconic food manufacturer Heinz sought to extend its reach in the sector. The US-based company bought a perpetual licence to market HP's expanding Amoy Asian range throughout Europe, as total market value swells to £1bn in the UK alone. It acquired the brand last year, along with some lesser-known Asian ranges. The American food giant has since agreed to sell parts of this ethnic foods business, bought from Danone in a bundle for £470m, to Associated British Foods. But it intends to keep the successful Amoy range. The deal will see Heinz passing on brands such as Rajah, Green Dragon and Lotus, as the company reduces its portfolio to concentrate on key areas.

asian food: Sweet And Sour Chicken Wings This recipe is pretty much the standard sweet and sour one that you would usually receive in a Chinese food restaurant anywhere in the country. Please note that it is very sweet, which could be in your favour if you have children because they just love it! The recipe takes a day to marinade, so plan ahead! Do not start side dishes or rice before you begin cooking the sweet and sour, or you'll be eating a day late! Once you have made the marinade, though, cooking the wings takes no effort. Just stick them in the oven to bake. That pretty much covers the basis for this recipe, it's nothing hard to cook but it does take some time. Acidic fruits (like Kiwi or Pineapple just a few to name) tend to go very well with the sweet and sour chicken. Mild soups served before the main dish will be nice as well, because they will contrast the sharp flavour of the sweet and sour. As with almost any Asian food dishes, having a bowl of rice at the table, either fried or steamed (whatever you prefer it doesn't matter in this case), would be a welcome addition. Any white dessert wine goes with Sweet and Sour Chicken really wonderfully, but tart red wines will only ruin the flavour, so take that in mind. Stick with wine flavours that enhance the meal, not ones which detract from it! Juice and water work just as well, if not better, than wine. Remember that this is a kid-friendly recipe, so it is tailored specifically for kid drinks. Beer or other bitter beverages are right out! They would taste terrible! Ingredients: 24 chicken wings 1 Cup sugar 1 Cup water 1 Cup Soy Sauce 1/4 cup oil 1/4 cup unsweetened pineapple juice 1 tsp garlic powder 1 tsp ginger Cooking Instructions: 1. Cut off the wing tips and cut each wing in half. 2. Place the wings in a raised edge pan. 3. In a large bowel, mix the water, soy sauce, oil, and pineapple juice. Stir well. 4. Mix the ginger, the garlic powder, and the sugar into the water/oil mix. 5. Beat the liquid mixture until it has been well integrated (2-4 minutes) 6. Immediately pour all of the sauce mix over the wings. 7. Cover the pan and refrigerate the meal overnight. 8. Remove the pan from the refrigerator, and uncover the wings. 9. Bake everything in your oven at 350°F for 50-60 minutes. AceCooking AceRecipes SimpleCooking SpecialRecipes AllCooking

asian food: Managing Cultural Diversity- A Key to Organizational Success by Verena Veneeva Organizations around the world has been realizing the cultural diversity within organization is not a negative aspect, rather can facilitate organizational stalk for glory (Papers4you.com, 2006). However it is not an easy task to manage employees with different cultural backgrounds. Nevertheless there are many policy guidelines that can make task easy. On a broader perspective, cultural diversity can be manage through communicating (creating awareness among all employees about diverse values of peers through communication), cultivating ( facilitating acknowledgement, support and encouragement of any employee' success by all other workers), and capitalizing (linking diversity to every business process and strategy such as succession planning, reengineering, employee development, performance management and review, and reward systems) strategies ( Cascio, 1995). There are many different innovative ways that organizations have adopted to manage diversity. For instance Tabra Incorporation, a small manufacturer of jewellery and accessories in California comprised of modest workforce is composition of Third World immigrants from Cambodia, China, El Salvador, Ethiopia, India, Laos, Mexico, Thailand, Tibet Vietnam and other nations. To acknowledge importance of their cultural association, at least 10-12 different flags are always hanged from the ceiling of its main production facility which represents the countries of origin of the employees. The owner's view point is 'I would like for this to be a little United Nations everybody getting along and appreciating each other's culture instead of just tolerating it'. (Bhatia & Chaudary, 2003) If cultural diversity can be managed effectively, there is a potential to use diverse workforce for organizational benefits. Cox and Balke (1991) asserts that multi-culturism is directly linked to organizational success as Effectively managed multi culture companies have cost effective competitive edge It helps in promoting minority friendly reputation among prospective employees Diverse cultural corporations help to get better customers which has a variety of people Diverse group of employees are perceived to be more creative and efficient in problem solving as compared to homogenous group Ability to manage cultural diversity increases adaptability and flexibility of an organization to environmental changes. Many organizational examples can be taken in this regard. In Australia, for instance, Hotel Nikko in Sydney has unique edge that staff members in direct guest contact areas speak a total of 34 different languages. Similarly Qantas Flight Catering has sixty-six nationalities on staff, with various overseas-born chefs. So dedicated diverse 'ethnic' kitchens gave Qantas a huge competitive edge that offers food based on customer's ethnic taste and requirements. Moreover Don's Smallgoods through literacy, language and cultural trainings increased cross-cultural communication and increased profits while lowering costs at the same time. Similarly The Cheesecake Factory had put special effort to understand Japanese quality and packaging culture as Asian employees assist management to understand Asian food tastes so that they can target exports to Asia (Nankervis et al, 2002) Hence the discussion suggests that it is imperative to realize that cultural diversity should be taken as a tool for better organizational progress rather than a managerial problem and if effectively managed, it can be a key to gain competitive edge and success References Bhatia, S., K., & Chaudary, P., ( 2003),'Managing Cultural Diversity in Globalization- Key to Business Success of Global Managers- Insights and Strategies', New Delhi: Deep & Deep Publication Pvt Ltd Cascio, W., F., (1995), 'Managing Human Resources' International Edition, US: McGraw Hill. Cox, T. H., & Balke, S., (1991), 'Managing Cultural Diversity: Implications for Organizational Competitiveness' Academy of Management Executive, Vol 5, Issue 3, August 1991 Nankervis, A. Compton, R., & Baird, M., (2002) 'Strategic Human Resource Management'. 4th Edition. Victoria: Nelson Australia Pty Limited Papers For You (2006) "P/HR/188. Views on diversity management", Available from Papers4you.com [19/06/2006] Copyright © 2006 Verena Veneeva. Professional Writer working for http://www.coursework4you.co.uk

asian food: Blown away After tornado, market’s future is still in doubt By KATHRYN REM Published Wednesday, June 21, 2006 The March 12 tornadoes destroyed Springfield’s largest ethnic market, Asian International Grocery, and the owners aren’t saying whether they’ll reopen. “It’s been a paperwork nightmare,” said Dave Morton, who helped his wife, Rowena, run the retail store at 3408 Cockrell Lane. The mezzanine-level office inside the building was demolished along with statements, receipts and tax forms now needed for insurance companies and other regulators. “All day I deal with paperwork,” said Morton, a retired aviation mechanic. The couple had been in business just over a year, during which they expanded the building to 9,000 square feet. In addition to a wide selection of Asian food items, the market also carried fresh, frozen and packaged goods used in Middle Eastern, Russian, Mexican, African and other cuisines. They leased the building from Mary and Quyen Nguyen, who previously ran an Asian market at that location. On March 12, the Mortons closed up at about 6:30 p.m. and drove home to Tallula. They didn’t realize their southwest-side business was in the path of a tornado until they tried to get to work the next morning. “We couldn’t get near our road because of the (downed) telephone poles. We found a back way and the police let us through when we told him which store we were with. The officer said, ‘You don’t have to worry about that store. It’s gone.’” The couple was stunned when they saw the damage. “Mr. Battery was inside our building,” said Morton about the business that had been next door. “We would have been dead if we had been in there.” The roof and walls were peeled back and the structure was filled with water and debris. Around-the-clock security cameras were under water. Even if they had not been ruined, Morton said he’s not sure he would want to watch tapes showing the destruction. “I was in shock for three days,” said Morton, recalling the business he and his wife had devoted themselves to. The only salvageable item inside was a walk-in cooler, but health department regulations required the couple to discard the $50,000 worth of seemingly good frozen food in it because of the possibility of contamination. They also had to destroy all the other food items, including canned goods. Morton said that if he did go back into business, he would like to buy rather than lease. But he finds Springfield’s southwest-side business property costly; complying with health and building codes adds to the expense. Besides, he said, he’s enjoying the freedom of not having to work long hours in the store. “We don’t know what we’re going to do,” he said. “This thing just about killed us.” UPDATE: Little World Mart, which sells Asian food as well as other merchandise, is open. The store at 2936 S. MacArthur Blvd. had been closed for six weeks because of tornado damage. Owner Dinah Hu said a large storefront window shattered, the roof was torn off, a rear storage shed was demolished and an apartment above the store was water-damaged. Some delicate merchandise, including china, was broken and some food had to be discarded. Hu and her husband, Louis Lu, left the store on March 12 about 20 minutes before the tornado struck. When they got to their Chatham home, Hu said she couldn’t keep her eyes off the heavens. “I had a feeling. I felt something happened. I saw something special in the sky,” said the native of Beijing, China. A few hours later, owners of a nearby business phoned the couple at home and told them their store had been damaged. They drove back to Springfield to check it out. “Oh my goodness,” said Hu. “Everything was on the floor. Oh well, I said, we’ll just have to start rearranging again.” The couple had spent more than two years remodeling before opening Little World Mart a year ago. The business carries an assortment of fresh, frozen, refrigerated and packaged Asian foods. The telephone number is 528-2745. Hours are 10 a.m. to 7 p.m. Monday through Thursday; 9 a.m. to 8:30 p.m. Friday and Saturday; and 2 to 7 p.m. Sunday. Food editor Kathryn Rem can be reached at 788-1520 or kathryn.rem@sj-r.com.

asian food: Trendy Food Manufacturing "By the time a trendy food becomes mass produced, it is usually on its way out," says Dana Cowin, editor in chief of Food & Wine magazine. While it is true that the culinary world leads in food trends, the staying power of a trend can be best determined... by Dilip Shaw By the time a trendy food becomes mass produced, it is usually on its way out," says Dana Cowin, editor in chief of Food & Wine magazine. While it is true that the culinary world leads in food trends, the staying power of a trend can be best determined by its overall contributions to a society's culinary habit. For instance, roasting - a popular classic cooking method - is making a strong comeback in Americans' food fare and has the potential for much more than a passing fad. Roasting develops desirable flavors within a food product. In addition, it provides other benefits such as healthful cooking, convenience, and simplicity. The result is a cooking method that is likely to become more popular within our cooking culture. Grilling is another cooking method that provides the same benefits. However, "Trends start and stop whether we think they should or not," says Cowin. One might have assumed that the lowfat food trend would have stayed forever, but it has lost some of its initial steam. This may eventually happen to the roasting and grilling trend as well. Other trends in the food world include more regional ethnic foods. For instance, Italian food has been big for years, but now food magazines and cookbooks feature Umbrian, Tuscan, and Sicilian food. Food manufacturing companies are starting to jump on this bandwagon as well. Before developing products to match a trend, the industry considers many factors. According to corporate chef Matthew Walter's experience, food manufacturing companies are looking to develop products that will be around for the long haul. Western foods that typically require less preparation time and slower cooking methods are easier to mimic in a manufacturing setting. However, trendy Asian foods such as Thai traditionally require greater prep time and shorter cook times to retain flavor and color. Thai tends to be more difficult to duplicate because the types of cooking methods and large batches produced do not match traditional preparation methods. ------------------------------------------------------------------------------------------- This article can be re-printed and/or published online or offline for free, provided the website, http://www.best-cooking-school-culinary-arts-schools-classes.com, is posted along with it. The article must remain intact without any alteration. Please make sure that you have linked the URL properly. ------------------------------------------------------------------------------------------- About the Author Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

asian food: Why Fucose? Haven't heard of fucose? Think it's the latest teen dance craze? Think again, because fucose could make a huge difference in your quality of life. Fucose is a rare sugar, one of the eight known bioactive sugars essential for proper cell to cell communication. Found in many plants, marine algae is purported to be one of the best sources of fucose and has long been used by naturopathic physicians to support immune function in patients ... by Karen Walker Haven't heard of fucose? Think it's the latest teen dance craze? Think again, because fucose could make a huge difference in your quality of life. Fucose is a rare sugar, one of the eight known bioactive sugars essential for proper cell to cell communication. Found in many plants, marine algae is purported to be one of the best sources of fucose and has long been used by naturopathic physicians to support immune function in patients. Those concerned with optimal health should have a basic understanding of the role fucose plays in our bodies. Fucose molecules are found throughout the body and are involved in many functions. For example, fucose is found in the photoreceptor layer of the retina of the eye. Fucose is also found in the skin, brain cells, and kidneys. Fucose is also excreted in breast milk and may play a part in the transfer of immunity to the newborn. In addition, fucose has an active role in the immune system and in red blood cell function. According to research, fucose is important in regulation of the immune system, which may affect the activity of inflammatory diseases in the body. Fucose has also been found to inhibit the ability of bacteria to adhere to cells, without which infection cannot occur. In addition, research has also shown fucose to inhibit the growth and spread of cancer cells. Still think fucose is new to you? One abundant source of the marine algae which fucose is derived from is seaweed. Even if you are not a fan of Asian foods, you have likely consumed some seaweed today in the form of carrageenan, agar or other algae derivatives. Check the labels of some of your favorite foods and you'll find seaweed in cheese, instant puddings, chocolate milk, mayonnaise, ice cream and sherbet, for example. Unfortunately for you, commercially processed seaweed products do not contain active fucose. Because of the role fucose plays in the body, and especially the immune system, does it not make sense to support the body with supplementation? It is well known that depleted soils, food storage techniques and manufacturing methods all adversely affect the levels of nutrients available to us in our modern diets. It is doubtful anyone can obtain enough of this valuable glyconutrient through food alone. But there is a very good, accessible source of fucose available today. The brown seaweed Undaria pinnatifida, considered to be essential to long term health in Japan, is an excellent source of the fucose sugar. However, anyone considering using brown seaweed should be sure of its source due to the increasing pollution of the world's oceans by toxic chemicals and other contaminants. Nonetheless, there are safe brown seaweed products available. Fucose is a rare sugar not commonly consumed in most people's diets, at least not to a level that is beneficial to the body. A better understanding of fucose and the important, complex role it plays in our health should lead to a careful consideration of supplementation. Summary Fucose is a bioactive sugar found throughout the body and has been shown to play an active role in immune system function. One abundant source of fucose is brown seaweed. Unfortunately for you, commercially processed seaweed products used in foods do not contain active fucose. But there are safe, active brown seaweed products now on the market and supplementation should be considered by anyone seeking optimal health. About The Author Karen Walker is a wellness consultant and author. She works from her home in western Montana. She and her husband, Lynn McCormick, maintain a website to help those whose lives have been upset by catastrophic health events. www.keephealthkeepwealth.com karen@keephealthkeepwealth.com Copyright Karen Walker - http://www.keephealthkeepwealth.com

asian food: McCormick expands Asian business with new acquisition By staff reporter 6/12/2006 - Leading spice firm McCormick continues in its strategy to expand its business into areas of strong growth potential, announcing last week that it is to acquire an Asian food company. The acquisition of Epicurean International, which is subject to customary closing conditions, is expected to have an immediate impact on the company's earnings. The business currently brings in around $50m per year in sales, with a compound annual growth rate of 32 percent since 2002. McCormick said it is to purchase the independently owned company for $97m. Epicurean International currently develops, imports and markets a line of Asian food products under the Thai Kitchen and Simply Asia brands. Its primary products include noodle soup and bowls, meal kits and coconut milk. "A key avenue for growth at McCormick is the acquisition of leading value-added brands in high growth categories. We seek acquisitions that complement our established leadership in the development and marketing of flavors for food, with particular interest in specialty and ethnic food businesses,” said the company's chairman, president and chief executive officer Robert Lawless. “The acquisition of the Epicurean International assets fits squarely within this strategy. The management and employees of this business have built a rapidly growing line of on-trend, high-quality products. We look forward to working with this team to further expand the in-store penetration and consumer awareness of these products both in the US and in certain international markets," he added. McCormick also recently announced that it is to acquire the remaining 49 percent of Dessert Products International (DPI). It had acquired a 51 percent stake in DPI as part of its acquisition of condiments firm Ducros almost six years ago. Since that time, the company claims to have increased sales and net income by over 50 percent, through innovation in new products and expanded distribution. The leading spice, seasoning and flavor company recently embarked on a three year restructuring plan in an effort to improve sales and profit margins. This involves reducing its number of business customers in the US by around 25 percent, while also eliminating one quarter of its products. However, McCormick said sales related to these customers and products represent only 2 to 5 percent of industrial business sales in the US, and claims the reduction will ultimately lead to higher margins. “We have realized that we can better create value by rationalizing our business and driving our products through fewer customers, which will generate better margins,” said Lawless in a statement. “During the next three years, we will eliminate underperforming products and customers, reallocate resources to strategic customers, lower costs and leverage our systems and capabilities. These steps will lead to more consistent sales growth and profit contribution from our industrial business,” he added. By 2008, the company said it aims to consolidate its global manufacturing, rationalize its distribution facilities, improve its go-to-market strategy and eliminate administrative redundancies. It will also increase prices on lower-volume products to meet new margin targets. The restructuring plan, which is expected to carry costs of around $130-$150 million, will also result in the loss of 800- 1,000 jobs globally. McCormick said it expects the restructuring plan will “reduce complexity and increase the organizational focus on growth opportunities” in both its consumer and industrial businesses. It also aims to achieve $50 million of cost savings by 2008, which it says will drive margin expansion and fund initiatives to grow sales.

asian food: McCormick Buys Asian Food Seller By TSC Staff 6/8/2006 5:21 PM EDT McCormick (MKC:NYSE - commentary - research - Cramer's Take) signed a definitive agreement to buy Asian food seller Epicurean International for $97 million in cash. Epicurean International develops, imports and markets a line of authentic Asian products under the Thai Kitchen and Simply Asia brands. Annual sales are $50 million and have grown at a 32% compound annual rate since 2002, McCormick said, adding that it expects the deal to add to earnings. The company pegged the buy at 11 times earnings before interest, taxes, depreciation and amortization. Shares fell 46 cents Thursday to $33.20.

asian food: Healthy Food Choices When Eating At A Restaurant by Jordi Shoman With our increasingly busy lifestyle many families are choosing to eat out more often. While it may be rather expensive, for some it is the only logical choice. However, if you're trying to watch your weight, it can be difficult making the right food selections while eating out at restaurants! This is a simple guide to some kinds of popular foods that people often choose when they eat out. Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices. There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you're trying to eat healthy. It isn't that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food). If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat. Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich. You may have many opportunities to eat out with your wife and friends. It's important to remember that while you are watching you're weight, you don't have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way. About The Author: http://www.reprint-content.com provides a meeting place for authors and webmasters. If you need self-help information or have articles to distribute on health issues, visit our http://www.reprint-content.com/Category/Health/4 Health issues section for more addiction resources.

asian food: Low Carb is High Dumb Low carbohydrate diets are now the craze in the U.S.A. Fast food stores even offer hamburgers in lettuce rather than in buns (still with the fats of meat and sauces). Breads and pastries modified for lower carbohydrates are now making fortunes... by Kathryn Martyn, M.NLP Low carbohydrate diets are now the craze in the U.S.A. Fast food stores even offer hamburgers in lettuce rather than in buns (still with the fats of meat and sauces). Breads and pastries modified for lower carbohydrates are now making fortunes for suppliers. "Low carb salads", still drenched with high fat dressings, are offered for "dieting." So what? This is a costly, stupid, perhaps health threatening fad. When I was growing up, I did not understand that biblical quotation of "Man does not live by bread alone", attributed to Moses (old testament, torah) and Jesus (new testament). Well, I understood that the message was meant to be "People have spiritual as well as physical needs." But I had no idea how people could live very long on bread. At that time, I was used to spongy white bread with no character. Somewhere along the way, I learned about whole grain breads, and how peasants through the centuries had lived mostly on dark breads that Marie Antoinnette would have rejected, with occasional fortifications of cheese, eggs, sometimes meat. Peasants tended to eat vegetables, but knights and nobles often dismissed such as "farmers' fare", preferring lots of meat, alcoholic beverages, pastries. Few people lived long in those days, so statistical studies of life span versus diet were not performed. (Statistics were not well known.) So I read up on bread recipes, found a few health gurus who argued for blends of whole grain wheat, cornmeal, rye, and soy flour. A fairly recent development is triticale, a long sought hybrid of wheat and rye. Why these blends? It turns out that grains and legumes can provide all the balanced protein that we need, without meat. Verrrry interesting! Also, such blends contain valuable dietary fiber. The prayer, "Give us this day our daily bread", is now explained. Properly made, bread really can be "the staff of life." I have learned to love Asian foods that make heavy use of soy beans, such as tempeh and tofu with noodles and stir fry vegetables. I usually am turned off by soy based foods that pretend to be something else, such as soy burgers, soy cutlets, soy cheeses. In fact, the fake foods not only can taste far from real, but those which contain Hydrolyzed Plant Protein (HP) inflame my tongue and cause me anxiety, just as foods with a lot of Monosodium Glutamate (MSG). Side observation: a chunk of land producing balanced protein from grains and legumes can support about 20 times as many people as the same land producing four legged meats. Oh, and the people getting most of their proteins and calories from plant sources are far less likely to have heart attacks, strokes, cancers, et cetera, than the big meat eaters. I have written elsewhere that selecting sensible foods means one never has to count calories. I'll go further and say that most carbohydrate restrictions are dumb. Here are the only carbohydrate restrictions I recommend. • all refined sugars (cane, beet, high fructose corn syrup, sorghum molasses, maple syrup, etc.) • beer in large quantities • anything made from white flour, even if "enriched" If you have a craving for sweets that you just can't break (which I don't belive), learn how fruits and nuts together can taste very sweet. Also, the unsaturated fat in the nuts (or edible seeds, such as sunflower) will satisfy hunger with no risk to the arteries. My favorite is raisins and almonds, perhaps with some fresh red delicious apple slices. Pasta, preferably made from whole grains, is healthful, if not served with lots of cheese, oil, sauces which contain oil, sugar, cheese. Noodles with little meat is a main menu item in the Orient. Oh, about carbohydrates in potatoes: they are harmless if you don't add butter, margarine, fat from frying, sour cream for topping, and other insults to a great food. People in parts of Central and South America eat little more than potatoes of traditional breeds. ** Diet with FACTS, not MYTHS. ** About the Author Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/. Seven of ten deaths are caused by preventable diseases.

asian food: 20 Ways to Add Personality and Punch to Your Cooking! Let's get right to it! 1. Add Sour Cream to your mashed potatoes. 2. After icing your cinnamon rolls, dust the tops lightly with cinnamon. 3. Always use special napkins - use seasonally-appropriate patterns and colors. If your fam... by Nerello Glasure Let's get right to it! 1. Add Sour Cream to your mashed potatoes. 2. After icing your cinnamon rolls, dust the tops lightly with cinnamon. 3. Always use special napkins - use seasonally-appropriate patterns and colors. If your family has a favorite sports team, serve their colors on the days they're playing. If you are NASCAR fans, by all means, go with your driver's colors on race day! 4. Never underestimate the elegance of candles. They set the mood and add mood to your setting. 5. Use freshly-grated Parmesan and leave the cans on the shelves. 6. Serve only coffee that has been freshly-ground and freshly-brewed. Top this coffee off with a dollop of whipped topping, and if you're really feeling "high brow", fresh shavings from a block of chocolate. 7. Use REAL crumbled bacon on top of your salads and baked potatoes. Leave the plastic containers of wanna-be bacon bits on the shelves beside the Parmesan. 8. Speaking of salads, add crumbled feta cheese to your tossed salads. You'll never want salads without it again! 9. Never, ever, under any circumstances - make salsa without fresh cilantro. If your store is out, drive to the next store. If, three stores later, you still haven't found any cilantro, skip the idea of salsa all together! Yes, it's that important. 10. Add zip to your loaf of French Bread. Spray, or brush, the top of the loaf with olive oil. Then sprinkle on dried red pepper flakes and dried onion flakes. Bake as usual. 11. Get a rounded ice-cream scoop of ice cream, roll in crushed nuts and serve on top of a plate that's been swirled with caramel or chocolate syrup. Then squeeze more over the top. 12. Do the same as above, but use coconut in place of the crushed nuts. This time, place the balls of coconut-covered ice cream on top of slices of pound cake. Now, pour some pineapple bits, juice and all, on top of the servings. 13. Serving Italian food? Softly play Italian music in the background. 14. Invest in several sets of dishes, as many as your budget will allow. Match the "mood" of your meal you're serving with the "mood" of the dishes you'll be serving it on. For example, if you're serving seafood, either a "Lighthouse" dish pattern, or blue dishes would be perfect. Asian food is great on black or floral dishes. Hamburgers? Red, white and blue! 15. When making grilled cheese sandwiches, use a thin layer of cream cheese alongside your typical slice of cheddar. Serve with a knock-out salad or your favorite soup. 16. Set aside a Saturday for Candy making. Try out fudge, taffy and even molded candies. If you have someone in the kitchen with you, it's even funner. If not, at least you don't have to share your spoils! 17. Make a tradition out of trying a new, challenging bread recipe on the first Sunday of every month (or any day of your choice, of course!) Start out with the basic loaf, then move on to Sourdough, Wheat, Irish Bread, French Bread, Twisted Loaves, etc. 18. Place sprigs of parsley on special dishes. Your family will appreciate the extra-special thought and it looks really pretty! 19. Buy thick "Texas Toast" for making French Toast. Prior to dipping into the egg bath, cut a slit in each of the bread's corners, fill each with 1 Tablespoon of softened cream cheese. Prepare as you normally would. Serve with syrup, a dusting of powdered sugar and a few fresh, plump strawberries. Delicious!!! 20. When serving Refried Beans, warm a small amount of Sour Cream until it has the consistency of whipping cream. Top each serving of beans with a teaspoon of the sour cream and top with chives or diced green onions. Remember: Cooking is an art, so get creative and have fun with it! About the Author This article, and others, can be found at http://www.buttermilkpress.com, as can recipes, cooking tips, products, and more. Feel free to contact the author at joi@buttermilkpress.com Copyright Nerello Glasure - http://www.buttermilkpress.com Related Keywords: , add, personality, punch, cooking, nerello, glasure, food, drink, free, articles, articles, authors, credit, reporting, free, reports

asian food: Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet For years Malaysia have been the hot spot for tourists all over the world who crave the hot and spicy cooking it is also the ultimate food destination worldwide and steps had been ta ... by Rohana Ismail Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet For years Malaysia have been the hot spot for tourists all over the world who crave the hot and spicy cooking it is also the ultimate food destination worldwide and steps had been taken by the government to make it a global HALAL hub. People who long for gourmet foods in Malaysia need not grumble they can easily find it everywhere as long as they've the urged to do so. The famous source for inspired Malaysian cooking is non-other than Chef Wan our own Malaysian food ambassador. For years now he had been making Malaysian proud with his creative cooking tours and promotions abroad. Today Chef Wan is one of the committee members of The Flavour of Life World Media Festival which is the premier cookery groups on the planet. He single handedly transformed the traditional Malaysian cooking into international icons recognized by foreigners through the many accolades includes the Gourmand Media World Award. Now people all over the world can access chef Wan and other Malaysian chef celebrities in numerous Malaysian award winning recipe books like ‘Chef Wan Mengelilingi Dunia' (Chef Wan Around the World) and Betty Saw's ‘Semuanya Tauhu! Lebih Dari 100 Resipi Kreatif' (All Beancurds, More Than 100 Creative Recipes) available at leading bookstores and the internet. The internet revolution had also revolutionized Malaysian cooking. Now people just need a click to download Malaysian cooking on the web. Apart from that people can also watch the Malaysian chef and Malaysian cooking in action on the TV through the many Malaysian cooking programmes available abroad and locally, with the newly formed Asian Food Channel (AFC) where Malaysian Chef Wan at the helm people can expect the ultimate resource in Malaysian food. Even the famous Martha Stewart had decided to promote Malaysian cooking on her show on February 2006 which goes to show the appeal of Malaysian foods. Nowadays many hotels abroad had opted to adopt Malaysian recipes in their menus such as the Shangri-La and JWW Marriott which goes to show the global impact of Malaysian cooking at the global scale. Even the Malaysian embassies often organize foods events to promote Malaysian foods abroad in support of the Malaysia food fest which is gaining popularity with the foreigners. The embassies also held ‘Open House' during Eid and other Malaysian festivals to celebrate their foreign dignitaries with great Malaysian cooking thus introducing Malaysian foods to the guests indirectly. The introduction of Malaysian food can also be traced in Malaysian weddings held occasionally in the various Malaysian embassies which attracted a fair number of foreigners who enjoyed great foods when they see it. The Malaysian culture centre worldwide through the Malaysian Tourism Board frequently organized tea parties and dinner functions in an effort to promote extensively Malaysian cooking overseas. The gathering always gathers exceptional responses from the public as they learn of the good foods on offering. Nowadays Malaysian restaurants are mushrooming including the ones which serve local mushrooms like in New York, Melbourne and London particularly the ‘Satay Kajang' franchise, popularly a household brand in Malaysia the ‘Satay Kajang' which serve ‘satay', grilled meat in a skewer as the main course had opened up several branches overseas mainly in Australia and England over the years. It has become a one stop main centre for Malaysian foods in these countries especially the Malaysian traditional cuisines rivaling those of Chinese, Indian and Thai foods traditionally the foreigner's favourite. Generally it's not hard to find gourmet foods in Malaysia. Local and international people only need the right resource to find the right stuffing. Copyright Rohana Ismail - http://www.malaysianfoodtasty.com

asian food: GET A TASTE OF ASIA! CELEBRATE ASIAN HERITAGE MONTH BY CHECKING OUT THESE FAVOURITES OF YORK RESIDENTS May 25, 2006 Simone Joseph, Staff Writer More from this author For Joanna Wong, the best of Asia is a restaurant in Richmond Hill. For Shirley To, it is a Markham school where she learns about applying make-up for Chinese operas. For Samia Chishti, it's a one-day South Asian fun fare held annually at the Markham Fairgrounds. To commemorate Asian Heritage Month, we asked several residents to select York Region's best places for savouring Asian culture. The history of Asian Heritage Month dates back to 2001 when Senator Vivienne Poy introduced a motion in Canada's senate. For Ms Chishti, the annual South Asian mela (fare) is the place to go for South Asian food, dancers and music. "The singers come from back home," she said. Ms Chishti left Pakistan and moved to Canada about 10 years ago and has attended the fare every year since, enjoying the folk and rock music. Her favourite part of the festival is clothing booths offering Indian saris and the Pakistani shelwarqumiz (dress). Attending the fare brings a sense of nostalgia that comes with indulging in a taste of Ms Chishti's homeland. "You miss your community. Whenever you see your own food and people, you like it," she said. The fare features stalls offering food and clothing as well as inflatable rides for children, electronic games and an evening concert. While Shirley To is a professional makeup artist, she takes classes at Canada KW Music & Art Centre in Markham to learn how to apply Chinese opera make-up because it is quite different than other kinds of make-up, she said. For Chinese opera, you are limited to a maximum of four colours: the base, red, white and black. The operas are fun to perform and watch, according to Ms To, since the majority focus on the history of China. "It's a very traditional Chinese art. Each play is telling a history story. It is entertaining. The ward-robe is glamorous," said Ms To, who lives in Thornhill. Each play depicts a different dynasty's story. But be warned: Most operas are sung in Cantonese with no English subtitles. However, the program for an opera sometimes has the story translated into English. An opera is planned for the end of August. Like her friend Ms Tao, Joanna Wong loves Chinese opera. She makes sure to watch a production at the Markham Theatre several times each year. "It's pretty unique. It's a Chinese custom. Fancy eyes, fancy make-up, Asian costumes." One of the places Ms Wong considers to be the best of Asia in York Region is a restaurant called Dun Huang, named after a city in China. The restaurant is in an area of Richmond Hill with very obvious Asian influences -- Hwy. 7 and Leslie Street. Surprisingly, when Ms Wong describes her love of this restaurant, the food is an afterthought. "The decorations are very unique and oriental. It has a good decor. The food is really good, too. It's a high class restaurant," said Ms Wong, who works in Markham and lives in Richmond Hill. Or, if you are looking for a new hobby, take lessons in everything from Chinese opera singing to Chinese classical and folk dancing. Dr. Ken Ng's pick for the best of Asian culture is The Federation of Chinese Canadians in Markham's cultural centre. Dr. Ng is the federation's chairperson. The centre offers everything from the craft of Chinese knotting to Children's kung fu on the second floor of Market Village in Milliken. To comment on this story, e-mail sjoseph@yrng.com ························································································ YOUR GUIDE TO THEIR PICKS Canada KW Music & Art Centre The majority of the Chinese opera classes taught here are in Cantonese, but arrangements can be made for non-Cantonese speakers. Classes are open to the public and some of the Chinese operas performed are translated and performed in English. Courses in opera are offered in singing, performance fundamentals, performance on stage, make-up fundamentals, make-up and hair basics. The school produces two operas annually. Tickets range from $30 to $170. In the past, these performances have been at Markham Theatre for Performing Arts, Ryerson University Theatre in downtown Toronto and the Bathurst Jewish Community Centre in North York. For more information, call 905-470-8283.This school is at 20 Crown Steele Dr., Unit 4 in Markham. South Asian Mela (fare) This year marks the fourteenth annual fare at Markham Fairgrounds. This year's event is July 16 from 11 a.m. to 11 p.m. The evening concert lasts from 3 to 11 p.m. For more information, e-mail malik52@hotmail. com or call 416-274-4364. Taste of Asia The Chinese, Tamil and Muslim communities have come together to participate in the Taste of Asia festival, June 24 and 25. The event is a street festival of musical and cultural performances. It highlights food, colour, customs, art, music, dance and fashion unique to various Asian backgrounds. The festival is at Kennedy Road and Steeles Avenue adjacent to Market Village. Kennedy will be shut down just north of Steeles to one traffic light south of Clayton Avenue. For more information, go to www. culturecanada.ca/events_toa_2006. html Dun Huang The restaurant, which serves Cantonese food, is at 550 Hwy. 7 E in Richmond Hill. Call 905-707-8338. The Markham Chinese Cultural Centre The centre offers classes on everything from the craft of Chinese knotting to children's kung fu on the second floor of Market Village at 4350 Steeles Avenue E. For more information, go to www.fccm.ca/cultural.html

asian food: Lunch Room does Asian lovingly The Lunch Room is a sparkling, lime-green oasis for Asian food fans on a scruffy stretch of Northeast Second Avenue. The fairly standard Thai-sushi menu belies the well-chosen ingredients (fully ripe tomatoes, pungent fresh basil) and skillful care that go into each order. The salmon teriyaki ''lunch box'' combo included a petite portion of perfectly fried fish, a small salad, fried dumplings and a California roll. Fresh chiles fired up the beautifully composed basil chicken; green curry chicken was mellower but just as flavorful in a coconut-based sauce. Pad Thai with tofu was a hit with the vegetarian in our lunch bunch. Each entree came with not-too-salty miso soup and white sticky rice. The only thing we'll do differently next time is phone ahead with our order; extra care takes extra time, and the wait was longer than we would have liked. It was well worth it, though. -- KATHY MARTIN Place: The Lunch Room. Address: 7957 NE Second Ave., Miami. Contact: 305-722-0759. Prices: Lunch boxes $8.99-$11.99, entrees $5.99-$10.99, rolls $4.95-$10.95, breakfast items $2.99-$4.50. FYI: Breakfast and lunch only. Parking in front and on south side.