A novel idea takes the South’s trademark refreshment — sweet iced tea — and makes it alcoholic.
I guess somebody’s figured out how to re-brand Long Island Iced Tea.
They Make the Sweet Tea Vodka (You Bring the Crumpets) – NYTimes.com.
Archive for February, 2009
‘Jamaican Cookbook With The Reggae Diet Commemorates Black History Month And Bob Marley Day’
Published February 21, 2009 books Leave a Comment
Now cooks and chefs across the world can find the real reggae taste of Jamaica in almost every dish they prepare thanks to GetJamaica.Com and their new publication Jamaican Cooking Made Easy Volume I. Described as a food and entertaining enthusiasts dream, the Jamaican Cookbook boasts over four hundred (400) authentic traditional and new dishes that are delighting food preparation specialists. The book was compiled using recipes from the simple man on the street to the executive chefs in five star hotels in Jamaica resulting in the true reggae diet taste.
To celebrate the launch of the cookbook, GetJamaica.Com has partnered with the several local and overseas institutions to promote Jamaican Cuisine to commemorate both Black History Month and Bob Marley Day. “Jamaican cuisine is one of the most distinctive aspects of the countries culture and our company is enthused to use our publication to honor such a great Jamaican as Bob Marley and such an important period as Black history month” said Colin Scott VP of GetJamaica.Com.
The book is really a user generated cookbook, and that’s evidenced by some of the great tasting Jamaican Recipes that most people know about, such as Ackee and Cod fish, Jerk Chicken and Rum Cakes, along with delightfully new palates such as Mango Flavored Shrimp, Jerk Buffalo Wings and the now the famous Jerk Thanksgiving Turkey.
“I’m excited that GetJamaica.Com has been able to engage the food lovers community to capture the true cooking spirit of the island by mixing already popular with new and innovative recipes in a culinary masterpiece,”. Scott said. “The three year project of compiling, documenting and archiving over 1,000 Jamaican cooking recipes was a wonderful success”.
Available in paperback the Jamaican Cooking book is distributed in over 4,000 popular book store locations across the USA and is available on Amazon.Com, Barnes and Noble.Com, Google Books and Yahoo Books. Jamaican Cooking Made Easy is also distributed electronically via interactive portable document format (pdf) with a click to search and find feature and is available on the website
The Partnership for Food Safety Education reminds consumers of helpful food safety tips during a time of tight household budgets.
In this time of economic uncertainty, Americans are economizing and stretching every dollar. For many consumers this includes cooking and eating more meals at home and saving leftovers. The Food Marketing Institute (FMI) U.S. Grocery Shopper Trends 2008 report states that 71% of consumers surveyed cook more and eat out less. FMI Trends also showed that 58% report eating more leftovers or using leftovers to make other meals.
As consumers economize by preparing more meals at home, it is essential they follow safe food handling practices. This includes eating, freezing or discarding refrigerated leftover food within 3 to 4 days.
“Temperature and time cause bacteria to grow which is why it is so important your refrigerator be cold enough and you not keep leftovers too long,” said Shelley Feist, Executive Director of the Partnership for Food Safety Education. “There is a limit to how long food can be safely kept.”
The Partnership reminds consumers of food safety practices that should consistently be followed when storing and heating leftovers.
- Always wash hands with warm water and soap for 20 seconds before and after handling food.
- Temperatures between 40° F and 140° F allow bacteria to grow rapidly. Refrigerate cooked leftovers promptly – within 2 hours; 1 hour when the temperatures are over 90° F. Use an appliance thermometer to ensure that your refrigerator is always 40° F or below.
- Divide leftovers into smaller portions and store in shallow containers in the refrigerator. Hot food can be placed directly in the refrigerator.
- Leftovers should be reheated to an internal temperature of at least 165° F. Use a food thermometer to check the internal temperature. Sauces, soups, and gravies should be reheated by bringing them to a boil.
- When microwaving leftovers, make sure there are no cold spots in food (where bacteria can survive). Cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Reheat to 165° F as measured with a food thermometer.
Buying food in bulk can be a money-saver. Remember, whatever the quantity of food – safe handling is a must! Large packages of perishables like raw ground meat and poultry products can be refrigerated for 1-2 days, but then the food should be cooked or put in the freezer. Meat and poultry will stay safe indefinitely in the freezer. However, from a quality standpoint, it is recommended that frozen meat and poultry be consumed within 3 to 12 months.
Following the Be Food Safe practices of Clean, Separate, Cook and Chill will help prevent foodborne illness and keep consumers healthy as they stick to their budgets! Consumers can download a flyer containing additional information about leftovers at www.befoodsafe.org/consumer_brochure.
The Be Food Safe campaign, introduced by the US Department of Agriculture and the Partnership for Food Safety Education, is aimed at reducing foodborne illness by making sure consumers get the information they need to achieve and maintain safe food handling behaviors.
Be Food Safe retailers represent nearly 8,000 stores reaching millions of consumers with consistent reminders about how to safely handle food to reduce risk of illness. These food retailers bring Be Food Safe messages to their customers through in-store signage, brochures, flyers, packaging and circular ads, in-store events and other special promotions. Consumers can download and print their own Be Food Safe basic brochure for home use from the website at www.befoodsafe.org.
