Wine Article

Malaysian fruits have many benefits that are very helpful to humans. Some of the different types of Malaysian fruits are Mangosteen
Starfruit
Pulasan
Jackfruit
Rambutan
Mango and Dragon Fruit. Malaysian fruits are an excellent source for healthy eating and taste great at the same time.

Mangosteen is grown in Malaysia. It is probably one of the best tasting fruits I have tasted. Mangosteen fruit helps with the prevention of cancer and heart disease. The skin is reported to be the healthiest part of the fruit.

Starfruit is available all year long. Starfruit is often used for decorations. Starfruit is also a good source for potassium
fiber
vitamin c and copper.

Pulasan is also only grown in Malaysia. This fruit is grown seasonal normally grown between August
September and December
January. The skin of Pulasan tastes like a sweet grape.

Jackfruit is also grown only on Malaysia. This is also a fruit that tastes really good. Jackfruits are very large in size
so one Jackfruit can be fed to many people. Jackfruit is low in calories and contains good amounts of potassium and Vitamin A.

Mangoes are grown all over the world. The Chokanan Yellow Mango is a great mango to eat. The Chokanan Yellow Mango has a very sweet taste to it. Chokanan Mangoes are low in saturated fat
cholesterol
and sodium. Chokanan mangoes are an excellent source for dietary fiber
protein and amino acids.

Pitaya is also called Red Dragon Fruit. Pitaya is grown on a cactus. The color of Pitaya is awesome
it has a fuchsia color to it. Pitaya tastes somewhat like a Kiwi. Pitaya has large amounts of antioxidants and it is a great source for Vitamin C.

These are only some of the Malaysian fruits available but finding other Malaysian fruits should not be to hard.

When a blind taste test is conducted
it suggests that mostly people cannot make a difference between a decaf and a regular cup of espresso coffee if both the varieties are well brewed and processed properly. However
what about those who can make the difference?

One of the methods of getting rid of caffeine from the coffee is to treat coffee with hot water
subsequently followed by methylene chloride rinse.

You may be totally unaware of the fact that the coffee you get has already been processed with water previously in an espresso maker
on several occasions. Coffee berries after picking are rinsed properly for removal of their outer fruit covering. This softens the outer fruit
which is constantly washed
to purge the residual pulp.

Warming of green unroasted beans in hot water or steam
which opens the pores of the beans
is the initialization of chemical removal of caffeine. Subsequently
the beans are washed with methylene chloride that binds to caffeine to flush it away.

On the other hand
beans soaked for several hours in hot water percolates caffeine into the bath. Addition of methylene chloride is followed by the removal of the beans from the hot water. It only bonds with caffeine without flushing the flavored components of the beans and then they are re-soaked
where re-absorption of the flavored components is accomplished.

There is another method known as Swiss Method
in which the beans are soaked in hot water without the use of methylene chloride. On the other hand
caffeine is removed through activated charcoal by filtering the water. Relatively pure carbon
which is the altered molecular structure of activated charcoal
provides large surface area for other molecules to stick to it.

Most manufactures prefer the first method as it is less expensive but there are constant debates on the issue that the same method degrades the taste of the coffee beans. Major difference among the beans is made by quality control
but obvious. However
even other techniques are present for caffeine reduction.

As a result of roasting process
the dark
less acidic roasts contents less caffeine. For those who must reduce blends of decaf and regular have yet other options.

For the issue concerning taste
chemical differences are by and large overwhelmed by individual preferences. Many people can detect absence or presence of caffeine owing to it intrinsically bitter taste. It a matter of taste whether caffeine makes coffee good or bad.

Green tea offers catechins which have been identified today as the key element in fighting off toxins that would contribute towards leading to cancer. Some people have considered it as something that would simply be relying on fiction or here say but the truth is that herbal medicine will always have their adverse effects and green tea happens to possess them today.

Green Tea Extracts known as Catechins

Green Tea extracts trace their origins in China where most herbal and unorthodox means of medicinal attributes can be found. As it stands today
green tea has taken over a clear lead in trying to develop new means of being able to fight of known diseases such as cancer. Cancer feeds on toxins taken in by the human body and it is thus the duty of catechins to fight of and cleanse the body of such food intake.

Leading Manufacturers and Origins

China leads the race for the development of green tea
mainly because the herbal extracts are immediately available in this part of the world. Japan also has its share of green tea extracts today
making both countries a good source for educating and finding more about this medicinal herb that aims to provide the necessary assistance in the field of cancer and other related diseases harmful to the human anatomy.

The Spread of Health Awareness

The obvious awareness of people all over the world today is that of emphasizing on the value of health. Such has been the aim of green tea or Camellia Sinensis as it is more commonly known. Supplements
health cleansers and other proper health maintenance practices have been at the forefront of such calls for new ways and innovations to attend to health issues today.

A Business Opportunity in Retail

Green tea has also become a business aspect in the area of new product development in the sense that people would manufacture the said green tea drink into bottled beverages and make them immediately available to the consumers aching to know where they could get sensible and quality made drinks. Hence
the green tea fever has been widespread all over the world
doing its part in adhering towards the world’s call for alternative medicinal means to fight of dreaded diseases that inject harmful toxins from different food intake and exposure today.

Eliminating the Body Toxins

Toxin release is something that green tea is known to do. But a word of caution. It is easy to lay claim that green tea is available and can be manufactured by anyone. This is why it would be best to be alert through reading studies and research as done by medical professionals all over the world. The presence of green tea ingredients in the usual pet bottles to which most have been identified today would entail studying the nutritional facts found in them. The ingredients and composition of the said brew will be a good way to determine the actual contents of the green tea variant as offered in the market today.

A Different Type of Taste

Another aspect for consideration is that green tea may not necessarily be ideal for the taste buds of a person. Similar to the unwanted medicine taste that most people would need to consume to get the proper medical attention for known illnesses
green tea holds the same. To some people
the taste may not be immediately accepted but as other products
it grows in people especially if the mental aspect of its benefits would be taken into account.

The taste of green tea is really something that would inform people of its presence in them. Possessing the necessary oxidant agents to cleanse the body of the toxins
the catechins buckle down to work once green tea finds its way into the digestive system of the body. Internal cleansing of the toxins is the immediate recourse and this is where green tea consumption does its work.

The whole belief in the benefits and magic that green tea provides is similar to believing in the good that herbal medicine has provided in the world today. People will have their reservations from such advancements but with medical breakthroughs and research to back up the claims
all that green tea needs is to find ways to make them available to the consumers who require them. The obvious awareness created by health all over the world is a key instigator in allowing people to be more conscious in keeping their bodies clear of unwanted toxins that are covered by each green tea extract found in most green tea drinks available today.

Unrivaled in sweetness by any other of its lot
the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad
the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat
the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.

FRESH CRAB SALAD RECIPE

1
lb Fresh crabmeat; flaked
1
c Minced celery
1
ts Grated onion
1
tb Minced pimento
1
ts Salt
2
tb Lemon juice
Mayonnaise to taste
Lettuce
2
tb Minced parsley
1
Cucumber; peeled and thinly sliced

Combine crab
celery
onion
and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.

ANTIPASTO CRAB SALAD RECIPE

Ingredients:

8
ounces frozen Alaskan King crab
1
cup sliced fresh mushrooms
1
small cucumber
thinly sliced
1
(6 oz.) jar marinated artichoke hearts
2
tablespoons lemon juice
1
tablespoon white wine vinegar
1
clove garlic
crushed
1
teaspoon oregano
1
teaspoon salt
1
teaspoon crushed black pepper
1
tomato
cut into wedges
1
pound Swiss cheese
sliced and cut into triangles
Lettuce

Directions:

Thaw
drain and slice crab.

Combine mushrooms and cucumber slices. Drain artichoke hearts
reserving liquid. Combine liquid with lemon juice
vinegar
garlic
oregano
salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.

Drain vegetable mixture. Arrange crab
mushrooms
cucumber
artichoke hearts
tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

THAI-STYLE CRAB SALD IN AVOCADO RECIPE

Ingredients:

1
ripe California avocado
3
tablespoons lime juice
6
ounces cooked lump crabmeat
or canned crabmeat
1
teaspoon lemon juice
1
cup mayonnaise
2
tablespoons chopped cilantro
1
scallion
thinly sliced
1
teaspoon pepper
or to taste
Salt
if desired

Directions:

Split the avocado in half
remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat
remaining lime juice
lemon juice
mayonnaise
cilantro
scallion
pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half
piling it high. Garnish with extra cilantro
if desired.

CRAB SALAD WITH GUAVA NECTAR RECIPE

Ingredients:

2
cup Guava Nectar
1
cup mayonnaise
1
cup apple cider vinegar
8
cups mixed salad greens
2
cups cooked fresh or chopped imitation crabmeat
1
can (11-oz. size) Mandarin oranges
drained
4
red onion slices
(optional)

Directions:

Combine nectar
mayonnaise and vinegar in small bowl; whisk until smooth.

Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture
oranges and onion. Season with ground black pepper.

A chocolate mold is a cavity
usually made of plastic
used for forming chocolates in desired shapes. A chocolate mold can usually withstand up to 160 degrees F of heat so should be used with low-heat melting chocolate. Some molds are made from rubber or silicone
while other chocolate molds are made from metal.

Most chocolate molds produce one sided chocolates which are flat on one side and formed on the other. Some manufacturers provide three dimensional molds that create a fully shaped chocolate. This is usually achieved when two molds are used then joined together in a semi-hardened state. A newer solution to achieving round shaped chocolates is to use a magnetic chocolate mold. This allows the melted chocolate to be placed inside the sphere with the magnets holding the mold together until it hardens in the desired shape.

Dark chocolate
milk chocolate
and white chocolate can all be used in a chocolate mold. Using small pieces of chocolate is the preferred way of melting the chocolate. Larger pieces of chocolate will require higher heat to achieve the melting stage. At higher heats the chocolate may burn or melt the chocolate mold. To avoid this
using small-shaped circles of chocolate called pastilles requires a lower heat
as the pieces are relatively small and uniform in size. This allows for an even melting time and makes it easier to pour into the chocolate mold.

A chocolate mold can be used for different types of chocolate. Most stores that sell chocolate molds will indicate what chocolate is the best for each different mold option. Some molds can withstand higher heats and can be used for harder chocolate
which requires more heat to melt it. Colors and flavors can be added to the chocolate in the melted stage to enhance the finished products. White chocolate will help to achieve the most pastel look to the chocolate if a subtle color is desired. For dark and deeper colors
darker chocolate can be used to reach the richer hues.

A suggested way to measure the required amount of chocolate needed for filling a chocolate mold is to measure the cavities or places in the mold for the chocolate with water. Pouring the water into the shapes
then into a measuring cup will indicate how much chocolate is needed as water measures almost the same as chocolate.

When cleaning a chocolate mold
soap should not be used as it can alter the taste of the next batch of chocolate
since the soap can penetrate into the plastic mold. Hot water should be used to remove any excess chocolate from the mold. If the chocolate comes out cleanly form the chocolate mold
leaving the mold with the remaining cocoa butter will aid in the removal of the following batches of chocolates made in the mold. All in all
a chocolate mold is a very versatile piece of equipment and can provide chocolates made into many desired shapes for different themes or occasions.