Backpacking South East Asia on an Adventurous RouteTreo border crossing into Vietnam. Hanoi is a very interesting place with lots to do and also offers a few interesting side trips: Sapa is a beautiful village set in the mountains, and Halong Bay, a Unesco World Heritage site, offers amazing views of thousands of mountainous karsts jutting up from the ocean waters.In Hanoi, you can buy an ?Open Tour? bus ticket that gets you all the way south to Ho Chi Minh (Saigon). It has a standard set of...
Backpacking South East Asia on an Adventurous RouteTreo border crossing into Vietnam. Hanoi is a very interesting place with lots to do and also offers a few interesting side trips: Sapa is a beautiful village set in the mountains, and Halong Bay, a Unesco World Heritage site, offers amazing views of thousands of mountainous karsts jutting up from the ocean waters.In Hanoi, you can buy an ?Open Tour? bus ticket that gets you all the way south to Ho Chi Minh (Saigon). It has a standard set of...
Backpacking South East Asia on an Adventurous RouteTreo border crossing into Vietnam. Hanoi is a very interesting place with lots to do and also offers a few interesting side trips: Sapa is a beautiful village set in the mountains, and Halong Bay, a Unesco World Heritage site, offers amazing views of thousands of mountainous karsts jutting up from the ocean waters.In Hanoi, you can buy an ?Open Tour? bus ticket that gets you all the way south to Ho Chi Minh (Saigon). It has a standard set of...
Bacteria and Food-borne DiseasesBacteria grow best at warm temperatures between 40 and 140?F. This temperature range is what we call the food danger zone.Air ? Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.Time ? When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.How is bacteria transferred?Bacteria are carried from one...
Baking Christmas Memories: Rolled Gingerbread Cookies
Some of my fondest childhood memories of Christmas are those of my brother, sister and me baking Christmas cookies with our mother. We'd all end up covered in flour and frosting, the kitchen would be a mess and the cookies never came close to resembling the perfectly-decorated confections featured on the pages of Mom's favorite magazines, but we had a great time creating our "masterpieces."Here is a kid-pleasing Christmas cookie recipe...
Barbecue Beer Can Chickenthe water pan it's going to be OK. When I make beer can chicken I often leave them in my water smoker for up to 5 hours. The result is succulent, fall apart chicken.3. When cooked and ready to eat, carefully take the chicken out of the smoker. I find the best way is to use a large, clean, cloth or oven gloves. Take care as the beer can will still have about half the beer and drippings from the chicken in it, and it will be very hot.4. Put the chicken on a board and let...
Barbecue Beer Can Chickenthe water pan it's going to be OK. When I make beer can chicken I often leave them in my water smoker for up to 5 hours. The result is succulent, fall apart chicken.3. When cooked and ready to eat, carefully take the chicken out of the smoker. I find the best way is to use a large, clean, cloth or oven gloves. Take care as the beer can will still have about half the beer and drippings from the chicken in it, and it will be very hot.4. Put the chicken on a board and let...
Barbecue Sauce
1/2 ga Catsup 3 Cloves garlic -- crushed 1 sm Bottle Worcestershire sauce Tabasco and/or mustard -- to 1/2 c Sugar Taste 2/3 c Vinegar Mix and simmer. Add a dash of Tabasco and/or mustard for hotness till it tastes right. "Don't put it on the meat while cooking 'cause you will cause the sugar to caramelize and char. This used to be a secret but since I'm retired it makes no-never-mind. I makes more money now after I retired. If I knew I could make this much money as a...
Barbecue Sauce Recipe
The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.
The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with...
Barbecue Success With The Rule Of Thirds
Ever been to a barbecue party where the ?chef? placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he?s creating? Ever notice the panic that sets in when the flames suddenly leap up...
