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8 Answers to Help You Achieve Amazing Fat Loss Results
Angela Moyer was unhappy with her life and how she looked. Below
is an interview I had the honor of conducting with Angela. Read
her amazing story.
1. Angela, what was it that finally motivated you to get in
the gym and start eating...
Dieting Effects – Body pH
If you remember back to the days of high school and science class, you’ll recall some information on pH. pH is the measure of activity of and potency of hydrogen ions in a substance. The scale used to measure pH is broken down into two categories:...
Do you want to be thinner, healthy and fit?
While we offer an effective and natural fat loss product - the
Jen Fe Next Fat Loss Patch and the Power Patch,* we also know
that without a commitment from you to bring about some lifestyle
changes, you won't reach optimal fat loss. There is no...
Does Your Weight Loss Plan Include These 10 Essential Steps?
Be prepared to be less effective and waste your own time, if your weight loss programme does not contain these quick lose fat tricks. 1. Must have a Change in Lifestyle Every effective weight loss programme will help clients change their...
Drinking and Driving - Will Your Child Become a Statistic?
Drinking and Driving - Will Your Child Become a Statistic? by C. Bailey-Lloyd Just two days ago, another 15-year old child was added to the overwhelming statistics of drunk-driving, related deaths. One minute, he's full of vitality and attending...
Grains that cause celiac disease
Eating grain products - breads, cakes, cereals - have long been consider a healthy choice. If you look at the RDA recommendations, grains, at the bottom of the pyramid, are what you should be eating the most of to maintain a healthy body.
The...
Low Carb Diets: 3 Reasons They're So Popular
The revolution is here. Weight Loss as we know it has changed forever because of one diet: One diet that has reached beyond the weight loss program boundaries and invaded areas heretofore unknown: areas like beer commercials and even the all...
Stevia and Candida Albicans
Candida Albicans, a diploid fungus (a form of yeast) is the causal agent of opportunistic infections in humans, the most common being oral and vaginal infections. But, I would like to add that not only women suffer from Candida but also men in a...
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.
I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades...
The Road To Obesity
I have recently decided that bagels, everyone's office treat,
are evil.
Yes, evil I said, pure and down right Evil. Its right up there
with the 7 deadly sins - even might include some of them.
Definately Lust and Gluttony. Maybe even Lying,...
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The Stuff of Poetry – Mead
People have been drinking fermented beverages since the dawn of civilization. At first, the production of alcohol may have been accidental. Over time, it became an art.
Mead is a beverage made from fermented honey. This very drink was the founding father of wine and beer. A purist might just stick to just the simplest recipe of honey, water, and yeast, but some people, like myself, add a few additional ingredients to compliment the main ingredient.
My first introduction to mead was on my birthday. I prepared a medieval feast, each ingredient carefully chosen to be historically accurate or at least as accurate as it could be. A friend of mine brought along mead made by a brewery also known for brewing Tej, an Ethiopian honey wine. It was a welcome accompaniment to the sweet and savory flavors of the various medieval dishes.
I acquired a taste for mead while in Denmark. I was attending a folk school, and two of our favored activities were singing and drinking. A local liquor store carried mead in a ceramic bottle. The label depicted two Vikings, who seemed rather happy enjoying their brew out of horns. My friends and I started having little parties we appropriately dubbed “Viking Giggle Fest.”
After school ended, I returned home. I yearned to make mead. I had been brewing for years, but most of these experiments ended in failure. This time around I was determined to make something drinkable. My first batch was rather scaled down. I boiled honey in water, let it cool to room temperature,
added yeast, and set it aside to ferment for two weeks. I wanted to try it, so after the two weeks were up, I decided to try it. It wasn’t bad, but it wasn’t wonderful either. It showed signs of carbonation, its bubbles gently tickled my palate. The taste was a little watered down, but I was working off of a theory and not off of a recipe.
The next time I brewed I was prepared. I went out and got a basic brewing kit. I used more honey this time and also decided to use a few additives and clarifying agents such as gelatin, hops, lavender, and rose hip. I used champagne yeast instead of bread yeast for better flavor. This brew fermented for two weeks, I then aged it for two more, bottled it, and left it to age on a rack for about two more months. The end result was something wonderful, and I gave my grandfather a taste. He had been an avid amateur vintner, so he knew a thing or two about how wine should taste. A tear came to his eye, and I could tell he was proud that I had been successful.
For more information, visit these sites:
http://www.gotmead.com/making-mead/
http://www.solorb.com/mead/mead.html
http://sca_brew.homestead.com/files/recipes/Crystal_5.htm
About the Author
Paul Rinehart is the founder of www.onlinecooking.net.
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