Storing chocolate-covered strawberries in the right way starts with the process of their actual preparation. Though the initial recipe is simple, it plays an important part in preserving strawberries till they are served to your guests. Here is how you begin.
•Washing the Strawberries
Once you buy fresh strawberries, wash them as soon as you can. Do not rub harshly as the outer layer of strawberries is tender. Do not pluck away the green stem. Once done, spread out the strawberries on a kitchen napkin for drying. Take care to check that the strawberries are completely dry. Even a small drop of water may affect the taste and texture of this dessert. Once done, use small toothpicks to spear into the fruit.
•Covering with Chocolate
Dip these strawberries in a pan full of hot, melted chocolate. After applying a thick layer of chocolate to the strawberries, place them on a sheet of wax paper. It is essential that the chocolate gives off all the steam, so as to protect the strawberries from excessive moisture. Now place the chocolate-covered strawberries in your refrigerator for at least half an hour, to hasten the process of chocolate setting. Once the chocolate hardens, remove from the refrigerator.
•Freezing Strawberries
Take a clean plastic container. This container should be large enough to avoid these strawberries from overcrowding. Also the container box needs to have a tight lid or cap. Take a fresh piece of waxed paper and spread it at the base of the box. Now place the chocolate-covered strawberries on it. Strawberries may be placed inside the container in layers. However, make sure to add a fresh sheet of waxed paper between every two layers. Once done, place a final piece of waxed paper on top of the strawberries and just below the lid. Ensure that your strawberries are not getting squished while you shut the lid.
•Storing the Plastic Container
Once the lid is tightly closed, place the container in the vegetable section of your refrigerator, as it is one of the coldest sections of the entire appliance. Ideally, keep the lid closed till you actually serve the strawberries.

Steak and Cheese Burritos
Ingredients:
•1 pound flank steak
•6 (8-inch) fat-free flour tortillas
•2 medium tomatoes, diced
•1 can (16 ounce size) refried beans, fat-free
•3 cups romaine lettuce, shredded
•2 Portobello mushrooms (only caps)
•½ cup reduced or low fat cheddar cheese, grated
•Non-stick cooking spray
•2 teaspoons chili powder
•½ teaspoon salt
•¼ teaspoon black pepper
•¾ cup taco sauce
Directions:
Heat a pan at medium high on a gas grill. Spray the mushrooms with non-stick cooking spray. Sprinkle chili powder, salt and pepper on mushrooms and pat same mix on steak. Grill the mushrooms, covering the pan with a lid, for 5 minutes. Add steak and grill it covered for 2-3 minutes. Turn it on other side and grill for 2-3 minutes.

Remove pan from grill and leave it to cool for 3 minutes. Slice steak and mushrooms into strips. On a plate, lay a tortilla. Spoon ¼ cup of beans on its center. Place tortilla with beans in microwave for 30-40 seconds at high temperature. Then add 1/3 of steak and mushrooms and ½ cup lettuce. Add 3 tablespoons of tomato, 2 tablespoons of taco sauce and 1 tablespoon of cheese. Roll the tortilla. Prepare remaining burritos likewise.

When you buy oysters, always look for those which are tightly shut. If the shells are slightly open, tap the shell. If it snaps shut immediately, it’s safe to buy it. If it doesn’t, do not buy the oyster. That is an indication that the oyster is dead, and consuming dead oysters should be avoided at all costs. You can also smell it, it acts as a good guide and you can judge the freshness of the oyster inside. Shells that emit an unpleasant odor should not be purchased. Keep them covered in ice all the way home, and ideally, consume them on the same day. Do not immerse them in water. Contrary to popular belief, this is the wrong thing to do, because the oysters will die once you immerse them in water. Once you pry open the oyster shell, the meat inside should be clean white and have a typically salty smell to it. Discard the oyster if the meat and the surrounding fluid appear brownish or grayish.

The Right Way to Eat Raw Oysters
Eating oysters on the half shell, or for the uninitiated, eating raw oysters, is an art, and it requires practice and patience. Removing the oyster from its shell prior to consumption is known as shucking. There are special knives available for shucking, which are used to pry open the shell. Oyster shells may have sharp edges, so be careful when you handle them. Hold the shell firmly in one hand, the curved part of the shell containing the oyster should be nestled in your palm. Insert the knife at the hinge that lies between the top and bottom valves of the oyster shell. Slide it gently around the shell and give it a slight twist, severing the adductor muscle that holds the top and bottom halves together. Now use a fork to gently move the oyster and make sure you detach it from the shell. Time to eat it! Lift the shell with the wide end toward your mouth, and slurp the oyster, along with the liquid surrounding it. Chew it a few times before you swallow it and savor the exquisite taste!

Oysters are usually eaten without any seasoning (purists prefer it that way). But you might want to use lemon juice and vinegar as dressing. If you order oysters in a restaurant, they will be most commonly served with mignonette sauce, shallot vinegar, and some peppy cocktail sauce. White wine goes well with oysters. As a connoisseur, you might be able to clearly tell where the oyster came from. Typically, oysters found on the east coast are saltier, whereas west coast varieties are more on the sweeter side.

So this explains the correct way to consume raw oysters. If you plan to eat oysters but have never tried them before, consider buying and eating them at home, rather than having them in a restaurant. This way you can practice the art of shucking and eating them right. Once you have mastered the right technique, you can safely order them in a restaurant and proudly show off your oyster-eating skills, without fumbling! Bon appetit!

Monosodium Glutamate: Commonly referred to as MSG, this salt is used as a taste enhancer and is abundantly found in canned foods, all kinds of salted chips, beef jerky, in condiments, salad dressings, and sauces. In some individuals, consumption of MSG may lead to headache, weakness or nausea.

Sulfites: These are used in wines and for preserving fruits. They can cause hypersensitive reactions in some people.

Benzoic Acid: It is primarily used as an additive to prevent the growth of bacteria and mildew in food such as cereals, beverages, etc.

Sodium Benzoate: It is used as a preservative, especially in salad dressings.

Sodium Nitrite: It is primarily used in meat packaging (corned beef, smoked fish, processed meats) for the prevention of a deadly bacteria which can cause fatal food poisoning. But these can be harmful to the human system since they can form nitrosamines on combining with stomach acids, which can cause cancer.

Food Colors: Synthetic food colors are widely used as food additives to make the food look visually appealing and to make it look more appetizing. Most food colors, commercially in use, are approved by the FDA. Some of the commonly used food colors are FD&C Blue 1, FD&C Green 3, FD&C Red 3, FD&C Red 40, Orange B, etc. ADHD (Attention Deficit Hyperactivity Disorder) in children has been linked to the use of synthetic food colors.

Saccharine: It is a widely used sweetener, as an alternative to sugar since it has zero calories. It is added to baked goods, beverages, sodas, confectionery, and even toothpastes.

Potassium Bromate: It is used as an oxidizing agent in the bread-making and baking industry. It can be harmful if not used up entirely in the baking process and the residue is consumed.

Olestra: This is a synthetic fat substitute that is used in potato chips and crackers. It is marketed under the brand name Olean, and can have side effects such as flatulence and stomach cramps. It does not get absorbed by the body, and also lessens the body’s efficiency to absorb beneficial fat-soluble nutrients.

Aspartame: This artificial sweetener is found in beverages, sodas, chewing gums, and low-calorie foods.