There are a lot of different types of bulk green tea available on the market today. Sometimes this makes it difficult to choose which one is best for you. Of course, you are going to want to shop around some to ensure that you are able to find a good price plus you may wish to find a specific size and you will definitely want to purchase your bulk "green tea" from a reputable company.Why Bulk Green Tea is so Very GoodOnce you find an online store that does actually sell bulk green tea, you will be so thrilled because the tea will actually be sold in bulk and not in separate tea bags. This means that bulk green tea does not go through another process, which is what has to be done with the green tea that you purchase in tea bags. This will enable you to choose whether you want to make a teapot or a single cup of tea.There are even some bulk green tea that can be made in an automatic coffeemaker and still taste great. Plus you may also want to make ice tea as well. If you purchase bulk green tea that is of a very high quality, it will be able to stay in your refrigerator for a week and taste good at room temperature as well.If you are one that looks at the packaging then there are some very beautifully packaged bulk green tea. The printing may be in Japanese, but then you will be able to tell that you have purchased real, authentic bulk green tea. However, there are also some teas that come from Japan and also include English information on their packaging.You will soon discover that the Japanese truly understand just how important aesthetics truly are. Above all else though, when it comes to the packaging you really need to ensure that it is secure. It is important that this packaging cannot be broken without cutting it or tearing it apart because then you will know with certainty that you have purchased great bulk benefits of green tea.You will also note that the price of the bulk "benefits of green tea" that you purchase does not necessarily have anything to do with its quality. Therefore, you really should not concern yourself if you are paying less than you think you should pay. However, it is recommended that you take some time to read some of the reviews that are online so that you know that you are purchasing a good brand of bulk benefits of green tea.
Cappuccino is a cup of coffee with fresh milk and milk foam bubbles burst on the top of cup. The milk foam bubbles burst acts as the insulator and keep the heat of the coffee for a longer time. The color of Cappuccino is dark brown. Normally, the cappuccino is served in the porcelain cup. It is better than the glass or paper cup. Cappuccino is a name that from the color of the robe of priest in Roman Catholic called Capuchin. It always drinks in the morning with breakfast. And now, cappuccino is modified to serve by the chain stores and the other manufacturing.Type of CappuccinoBase on the mixture ratios of the cappuccino1. Traditional CappuccinoIt is the espresso with the hot foam milk on the top. The Thick of foam milk is about 1 cm.2. Cappuccino Chiaro (Light Cappuccino or Wet Cappuccino)There is more milk ratio than the normal cappuccino.3. Cappuccino Scuro (Dark Cappuccino or Dry Cappuccino)There is less milk ratio than the normal cappuccino.How to make a cup of cappuccinoCompositions1. Roasted bean = 8-10 grams2. Fresh milk = 4-6 ounces3. Coffee cup = 6 ounces4. Chocolate or cinnamon powder5. SugarMethodThe important point in making the cappuccino is the milk with foam bubbles. The skilled barista who has acquired some level of expertise in the preparation of coffee should be pay attention while creating the milk foam bubble burst in each type if cappuccino.1. Use one by tree of coffee volume in a cup.2. Heat the fresh milk with 60 grade Celsius or lower.3. Make the fine milk foam bubbles burst in suitable volume.4. Add one by tree cup of warm milk in the cup.5. Use a tea spoon for take the milk foam bubbles burst on the top of coffee until the edge of cup.6. Before serve, sprinkle the top with chocolate or cinnamon powder.Ice Cappuccino (Cappuccino Freddo)The method is similar to hot cappuccino. Ice cappuccino is cappuccino that serves with ice. The ice has to fine to small molecule. The glass volume should be 8-12 ounces and cylinder shape. Put cappuccino in fine ice and add the milk foam bubbles burst on the top about one of three from the edge of the glass. Before serve, coffee maker ought to wait a moment for cooled glass of cappuccino. And do not forget to put a stick in the glass. The drinkers should drink all in one time because if the ice melt, the taste/flavor will change.How to drink Cappuccino1. Never stir Cappuccino with spoon.2. Normally, no need to add sugar because the Cappuccino is pretty sweet already. But if you want sweeter, add sugar a tea spoon and stir with gentle. Never use syrup as sweetener in Cappuccino because milk and syrup will incompatibility.3. Smell the flavor of Chocolate or cinnamon powder before drinking.4. After drinking, the foamed milk will stick at the bottom of the cup. If no "foamed milk" stick means the method of making coffee is not good enough.
Want to impress your family and friends at the next gathering? Serve sandwiches on Kaiser Rolls. Theyll look so professional--like they came from the bakery. You dont have to tell them how easy they were. If you can make dinner rolls, you can make Kaiser Rolls. You can make Kaiser Rolls out of any lean bread dough but if you would like to make your rolls from a mix, we suggest using our Sunday Dinner Rolls. Simply leave the butter out and add another half-tablespoon of water. To make it even easier, well knock 33% off the price of our Sunday Dinner Rolls.A Kaiser Roll is merely a lean roll, specially shaped, and baked in a steamy oven to make it crusty. Choose a recipe or mix for a lean bread doughor leave the butter or oil out of the recipe. Make per the directions for rolls including letting the dough rise the first time. Heres how to shape the rolls:Step 1:Cut a piece of dough off about twice what you would use for a dinner roll. (We scale the dough at 3.5 ounces for our sandwich rolls.) Roll the dough out into a rope about eight inches long. Step 2:Form a simple over-hand knot in the center of the dough. Leave the knot loose; do not try to draw it tight. You will have two protruding ends a couple inches long.Step 3:Take one of the ends and continue it around the rope and push it down through the center hole. It should look like the picture to the right.Step 4:Take the other end of the dough, go around the rope, and push the end up through the center hole. The finished roll should look like the one to the right. Its more complicated to try to describe the forming process than it is to form the rolls. After the first couple, youll breeze right through without even thinking. Now let the formed rolls rise covered on a baking sheet. When they are ready to bake, brush them with a whisked egg and one tablespoon water, then sprinkle them with sesame or poppy seeds. You can bake them as you would "dinner rolls" but if you would like crusty roll like true Kaiser Rolls, follow the direction for baking breads in a steamy oven. To form the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so dont use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam. Preheat the oven to 450 degrees. When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first ten minutes of baking. This steamy environment will create the chewy crust prized in artisan breads. You can use this baking procedure for crusty hearth breads also. For rolls, bake for ten minutes at 450 degrees then lower the temperature to 350 degrees until done. How long you will bake them will depend on how quickly your oven loses heat but it will probably be about ten additional minutes (a total of 20 minutes). As for all hearth breads, the internal temperature of your crusty rolls should be about 210 degrees. (If crusty rolls are not well baked, the internal moisture will migrate to the crust and make it soft.) You can make Kaiser Rolls out of any lean bread dough or bread mix. If you are using a bread mix or recipe that calls for butter or oil, leave it out. If the recipe calls for two tablespoons of butter, substitute one tablespoon of water or what is needed to make a soft, barely sticky dough.Copyright 2003-2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission
Going back thousands of years, green tea has been enjoyed in both Japan and China, both as a wonderful tea to drink and for all its herbal healing properties. In recent times, green tea has also caught on in the West for the same reasons. Many scientific studies have been done to determine whether its therapeutic use is justified, and to learn just why green tea is so effective. Much has been learned, and one of the most exciting discoveries has been the link between green tea and losing weight.Why is Green Tea and Losing Weight So Effective?Green tea has been proven to have several connections in the area of weight loss. It helps to speed up up the metabolism causing the body to use up more calories, it helps to keep the body from storing calories as fat, and can help suppress the appetite. Green tea and losing weight is also made easier by the fact that green tea is naturally calorie-free itself.Burn More Calories, Lose More FatResearch done in Switzerland in the 1990s showed that overweight subjects taking a green tea supplement while eating a normal diet became able to burn more calories than those who were not taking the green tea pill. Green tea works to accomplish this by increasing the rate of metabolism in the body, which is called thermogenesis. As well, when using green tea and losing weight, one tends to lose more fat than you would if you were not drinking green tea. This leads to a much healthier body in the end.Eat Less!The most obvious thing you need to do when using green tea and losing weight is to eat less food, like with any diet plan. Unlike most other plans, green tea will help you with this, as it acts as a natural control on your appetite, telling your brain that you are full after you have eaten food instead of leaving you wanting to overeat.Replace Other Drinks with Green Tea and Lose Weight FasterAn obvious benefit of this plan is that you can just replace the drinks you normally drink with green tea and losing weight will be easy! The average coffee shop drink contains many more calories and gram of fat than you should be drinking just to get the benefit of the caffeine in it. Green tea also contains caffeine, although not in as large a quantity as coffee this is another reason that makes green tea healthier. But it does contain enough to give you a little boost of energy to get you through your morning meetings. Unsweetened, green tea has no caffeine, and like all teas does not contain fat.
Several years ago, I worked for a company that had a corporate office in Belgium, and some Belgian employees came and visited our local office on a business trip. As I was chatting with one of them, the subject of fondue came up. I offhandedly mentioned this favorite fondue restaurant of mine, and raved about the delicious chocolate fondue dessert.Across his face came a look of incredulous horror. He had the same expression I must have had when I saw spam sushi in Hawaii for the first time. For him, the only proper fondue was cheese fondue, and a chocolate fondue was just a wrong, unnatural thing. Any notions of Americans being a savage, uncultured and decadent people must have been confirmed in his eyes.Nevertheless, we have chocolate fondue, and I am forever grateful for it. Specifically, we have Konrad Egli to thank, a Swiss(!) chef who created it for New Yorks Chalet Swiss restaurant in 1964. He had earlier already started to popularize the more traditional fondue through his restaurant by featuring both the cheese style and the method of cooking meat cubes in hot oil (Fondue Bourguignon).Well, with the introduction of the chocolate element, the craze really took off. Fondue became a popular menu item at American dinner parties throughout the 60s and 70s, and is starting to become popular again.Fondue originally came from the mountains of Switzerland, where poverty-stricken peasants had little to sustain them except for Gruyere cheese, bread loaves and lots of wine. Poor peasants. Making do of these meager ingredients, they combined them to create what became the traditional fondue, melting the hard cheese with the wine in a communal earthenware pot, and taking turns dipping the bread into the tasty mixture. Fondue Bourguignon, on the other hand, was a French creation. Born out of necessity, a medieval monk by the name of Johann du Putzxe came up with the idea. He worked in the vineyards of Burgundy and needed a convenient way to have lunch while he harvested the grapes. A pot filled with hot oil set nearby where he could dunk & cook tasty morsels of meat while he worked was the solution.Today, there are several different kinds of fondue sets available on the market. There are burners that are heated by tea lights, butane, alcohol & electricity. For cheese and chocolate fondue, a traditional pot called a caquelon is used. This is typically made from ceramic or earthenware. An enameled iron or copper pot is used for Fondue Bourguignon.If you dont want to deal with the mess and hassle of making fondue at home (the fondue pots can be difficult to clean after a meal), there are many restaurants that specialize in fondue that you can go to. My favorite, La Fondue in Saratoga, California, is whimsically decorated, with a romantic, slightly gothic ambiance that looks like the kind of place La Cirque du Soleil would go to for lunch.Many styles of cheese fondue are available, such as Mediterranean (cheddar, beer & sun-dried tomatoes) and Stinking Rose (Swiss, wine & garlic). For the Fondue Bourguignon, exotic meats such as wild boar and ostrich are offered, as well as tasty dipping sauces.The chocolate fondue, though, is to die for. Along with your choice of chocolate (milk, bittersweet or white) and flavorings (Amaretto, Irish Cream and others), you can dunk in pieces of snicker bars, marshmallows, strawberries, apples, bananas & sponge cake.Bring a large appetite when you come here, so you have room for all the delectable courses.If you would like to experience the fun and novelty of fondue yourself, here is a selection of fondue restaurants that may be in your area: The Melting Pot 70 restaurants in locations all across the countryBoiling Point Fondue Woodinville, WACaf Fondue Merrillville, INDantes Down the Hatch Atlanta, GADer Fondue Chessel Keystone, COFondue Freds Berkeley, CAFondue Room Mount Clemens, MIForever Fondue La Jolla, CA & San Diego, CAGejas Caf Chicago, IL "La Fondue" Bourguignonne Sherman Oaks, CAThe Magic Pot Fondue Bistro Edgewater, NJMona Lisa Fondue Restaurant Nampa, IDPotpourri Fondue Restaurant Mentor, OHSimply Fondue Dallas, TX