When you plan to make a dish using the beet, you need to select a fresh, firm and round beet. It should be deep red in color, with a smooth surface. Always choose small or medium-sized beets. Avoid soft, slimy or depressed beets. There should not be any black or dark sunken spots on the beet. Before cooking the beet, you need to clean it thoroughly in order to remove soil and chemicals if any. Simply scrub the beet with a vegetable brush and wash with water.

There are two common ways to cook the beets, such as boiling and roasting. While cooking the beet, always wear kitchen gloves as beet juice can stain your skin. If your hands are stained during the cleaning or cooking of beet, then it can be removed by rubbing some lemon juice. Always cook the beets lightly, as heat diminishes the anticancer properties of the beet. You can add an acidic ingredient such as vinegar or lemon juice to improve the color of beet.

• Boiling the beets: When you choose to boil the beets, then you need not peel the beet. Cut off its tail. Cut the beet into small chunks if you wish. Place the beets in a pot of boiling water. Allow them to cook for about 15-20 minutes, until they become tender. When the beet is tender, you can easily pierce with a fork. Then place the beets in cold water and remove the skin off. Then beets can be sliced or diced as per the requirement.
• Roasting the beets: First peel the beets and cut them into small chunks. Preheat the oven to 350 degrees. Place the beets on the aluminum foil and moisten with olive oil and any spices of your choice. Fold the top of the foil to form a tent and then place it in the oven. Another way is to place the beets in a roasting pan. Roast the beets for about 15-20 minutes, until they become tender. Then remove the skin.
• Sautéing the beets: Heat 1 tsp of extra-virgin olive oil in a frying pan over medium heat. Add pre-peeled or chopped or diced beets to the hot oil. Stir frequently. Then add little water and cover the pan with a lid. Sauté for about 5-15 minutes.
• Steaming the beets: Steaming makes the beets quite tender, without adding fats. Place the peeled and chopped or sliced beets in a steamer. Cook for about 5-15 minutes, depending upon the size of beets. You can cook the beets in their whole form too.

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The trouble with ordering food in an Italian restaurant, like ones in the US, is that the manager of the restaurant needs to cut down the number of dishes they can serve so that the food can be ready in a timely fashion after you order. What happens often, then is the food that is distinctive but not so well-known gets left off the usual menu.

And because Italy is full of small but very diverse areas, this means that most of the great regional dishes simply are never available on the menu. A great case in point is food from the Friuli-Venezia Giulia area. This is a place right next to the border of the former Yugoslavia and when you mix that culinary influence in with the Italian love of cooking, you get some fabulous dishes that most people outside of Italy have never been able to sample.

Because this region shares a border with the former Yugoslavia, the Italian food here is strong with Austrian, Hungarian, Slovenian, and Croatian influences. One of places that this is most apparent is in the beer halls of the area, places you might more typically associate with Germany or Austria. Here they feature such dishes as Viennese sausage and goulash.

Goulash, which originated as a Hungarian dish, has taken on a distinct Italian taste here and can often be found in fine Italian food restaurants both in and out of Italy. Goulash is very popular in this region and is a thick stew of beef and local vegetables such as onions and red peppers. It is very thick and seasoned with paprika and can be served with pasta. Another dish that makes a frequent appearance at the beer halls in this area is Bohemian stew made with either rabbit or beef.

But, the meat used most often in dishes form this region is pork. And if you are ever visiting this are, make sure you sample one of their world famous San Daniele del Friuli hams. These hams are a staple meat of the local Italian food. The whole region is known for their spicy bacon and sausages. In fact there is a local dish called jota that is unique to the region and is a stew dish made with beans and bacon. But this is so very different from the kind of dish served in the southern areas of the United States. The pork in this area is spicy and this may come as a bit of a shock to foreigners not familiar with this brand of Italian food. The pork is often cooked over an open hearth instead of being roasted, and is seen in many dishes even if it is not the main entree.

There are so many kinds of Italian food that are not pasta with tomato sauce, that it is hard to be able to try them all in one lifetime; but you could certainly try. Because good food is meant to be good fun.

Article Source: http://EzineArticles.com/?expert=Pat_Marino

There is such a large variety of ways that you can cook up eggs. Some people like to scramble their eggs. When you scramble them you can just eat them plain or you can add some cheese for a little extra flavor. You can also fry them. Some people like their eggs fried longer then others. It all just depends on the person. You can also boil your eggs as well. Of course when you boil eggs, you boil them in their shells and then peel the shells off after they have cooled. Another good way to eat eggs is by making a sandwich with them.

Most people eat eggs for breakfast. They pair well with other breakfast foods such as sausage, ham, bacon, cereal, pancakes, waffles, or potatoes. Toast is another good item that you can pair your eggs with. Pretty much, eggs will go with anything you wish to eat for breakfast. They are a very versatile meal.

Eggs are also great for dinner. You can just cook them up and eat them with other breakfast foods for dinner or you can switch it up a little bit and make eggs to go with pork chops or steak. Whatever you choose, it is your choice. Eggs are just so quick and easy to make so eggs are great to make on nights when you are running short on time or just have no idea what to make for dinner.

Kids can really be picky about the foods they eat but most kids seem to like eggs. Some kids only like fried eggs though and some may only like boiled eggs or scrambled eggs. Since eggs are so easy to make you can easily cook up a few different types of eggs so that you can please all the children in your family.

If you feel like eating breakfast out than remember that a lot of restaurants make breakfast foods. They usually serve all kinds of eggs. They also usually have a nice breakfast buffet with all kinds of breakfast foods to choose from. This is good for the whole family because everyone is sure to find something they will like to eat.

Eggs are a pretty healthy food to eat. They are part of the dairy group, as they usually come from chickens. Some people with high cholesterol problems might want to eat eggs a little less than other people because eggs can be pretty high in cholesterol. Eggs do have calories in them as well but they have a pretty reasonable amount so they should not be too bad for you if you are on a diet.

Edible eggs are such a simple and delicious food. You can cook them in so many different ways. This makes it easy to please everyone in your family and makes for a simple meal when you are running short on time.

When you cook with wine, the harshness of the alcohol burns off. However, the amount of alcohol remaining varies with the length of cooking time. A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking times. This was the result when alcohol was added to boiling liquid and removed from the heat - alcohol retained 85%. These are the lengths of cooking time and the percent of alcohol retained when simmered in a dish: 15 min. - 40% retained, 30 min. - 35% retained, 1 hour - 25% retained, 1.5 hours - 20% retained, 2 hours - 10% retained and 2.5 hours - 5% retained. Keep in mind the alcohol remaining could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

The reduction (boiling down) of wine will intensify the flavor which includes the acidity and sweetness. So a fruity wine will concentrate those flavors and give a rather fruity flavor to the final dish. A sweet wine will provide sweetness to the final dish. Be cautious with the amount of wine you use, as its flavor may overpower your food.

Adding homemade red wine to a dish just before serving will not produce the best results. To enhance the flavor of the dish, the wine should simmer with the food, or sauce. If you add wine to the mix too late, it might add a harshness to the flavor of your dish. Time is needed for wine to render its flavor into your dish. You should wait for 10 minutes or more to taste before adding more wine.

Keep this in mind that wine does not belong in every dish. If you prepare more than one wine based sauce for a meal, it could become monotonous. Only when wine’s contribution will enrich the finished dish should it be used in cooking.

Remember to:

• simmer homemade wine with the food or sauce being cooked
• when wine cooks, it reduces and develops into an extract that flavors the recipe
• you will wind up with a harsh effect if you add the homemade wine to your dish too late.

All wines contain at least some small amount of sulphites. Although some wines have not had any sulphites added during the wine making process there will still be some amount of sulphites present. Yeast naturally produce sulphites during fermentation so there is only a rare wine which contains none. Campden - a sulphite used by homemade winemakers - is a natural compound that inhibits bacteria and acts as an antioxidant. It prevents browning and keeps the wine tasting good.

When the sulphites in wine are heated, they are converted into sulfur dioxide which is a gas that dissipates into the air. This conversion process leaves behind a minute amount of salts that is so insignificant that they have no affect on the flavor.