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Personalized Wine Labels For a Wedding

Submitted By: Verny L

Personalized wine labels for a wedding are a great way of making the day uniquely yours. It is also a good, and creative, way of sending a message to all your guests that came to celebrate with you too. That doesn’t mean that you won’t tell them thank you anyway, but you can put together a great center piece with a thank you already on the wine bottle as well.
As you can see, there are a couple different ways you can go with personalized wine labels for a wedding. For those planning the wedding, you might want to get something that resembles the wedding invitations for the labels. By that I mean something that has the lucky couple’s names on it with the date and such. This doesn’t mean that you can’t add a little bit of some flare to it. You can do a lot with the colors and designs of the labels to make them suit the couple or the theme. You can also do something completely different with the label without really taking away from the rest of the celebration. A simple “A Life Together From This Day On” with their names added can give the reception just the right touch without going too overboard.
The other thing you can do with the personalized wine labels for a wedding is to dedicate them to the guests. Something simple like “Celebrate the Beginning with Us” is a great way of adding your thanks without taking away from theme of the wedding or all the other decorations in place. Consider putting a bottle on ice along the bar, or even unopened ones in ice buckets on the table with flowers creating a special center piece. Of course, you can put anything you want on them, that’s why it’s personalized wine labels for weddings. That means you can put any kind of phrase you want to suit whatever it is you decide on them. You can go with something sentimental or even funny.
No matter what you decide to put on the personalized wine labels for a wedding; they are a great way to add a touch of whimsy or even humor to your day without taking away from the special moment of the occasion. If you think about all the possibilities, you will find that there is really nothing you can’t do with them. Those bottles are also going to become keepsakes because of the labels no matter what they say. Regardless of how good the idea is, you are not going to find too many people incorporating this into their special days. Even if you do find some, chances are that you are not going to find too many of them that will say the same things. They might share a theme, but everyone words things a little differently from everyone else. That’s the beauty of doing things they way they suit you; no one else is going to do exactly the same way with the same words.

Published At: Isnare.com

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Partagas Cigar History

Submitted By: Kelley Wilson
The history of Partagas Cigars dates back as early as 1845 making it one of the oldest existing brands of cigars. Originally from Spain, Jaime Partagas founded his own cigar company and factory in Havana, Cuba after many years of working in the tobacco industry. His ownership in a number of premiere plantations in Cuba enabled him access to some of the best tobacco in the region, which ultimately helped the Partagas Cigar brand grow and succeed. In addition, Jaime was also known for bringing in lectors to read and entertain his cigar rollers.
Following Jaime Partagas’s death by possible murder the factory and brand changed hands a number of times, but it was Ramon Cifuentes and his father that paved the way for what the brand is today. Success didn’t come without obstacles however. At a point when Partagas Cigars was a leader in the industry in Cuba and around the world, Ramon was required to flee the country due to Fidel Castro’s harsh control of the government. It wasn’t until seventeen years later, in the Dominican Republic that he was capable of producing his premium cigars once again. While the factory in Havana was eventually taken over by a government owned tobacco company, Ramon sold the Partagas name to the General Cigar Company in 1978, reviving the brand and jump starting a rewarding path for it in the American market. After a short period of time in Jamaica, the production process was brought to Santiago. Today, the Partagas name is still used to represent the two separate companies. The Havana factory, which is also known as the Francisco Perez German Factory, continues to be accountable for a high level of the brand’s production and is a must-see landmark for many cigar smokers annually. General Cigar set itself apart by introducing a red and gold band design, with the year “1845” replacing the original “Habana” on the packaging.
The Partagas Cigar stands out in every cigar shop for what it’s most famously known for, their exceptional wrapper leaves. Ramon Cifuentes discovered that the elite leaves were not to be found in Cuba, but in the African country of Cameroon. The sub-tropical weather offers the ultimate environment for growing amazingly rich wrapper leaves. The strong, yet not overpowering flavor of the leaves as well as the incredible character of each cigar keeps it closely rooted to its Cuban history.
Partagas Cigars offers a wide range of cigar options for many different smoking tastes. The Benji Master Series is available in one size and has a medium spicy flavor, while the Partagas Black Label is an extremely full bodied cigar available in nine various vitolas. The Partagas Classic is a medium to full strength smoke, whereas the Partagas LR Decadas 2007, Partagas LR Decadas 2008 and Partagas LR Decadas 2009 provide a smooth and medium experience with San Agustin Hon binders. The Partagas Serie S is also a medium to full strength cigar that is available in a Natural wrapper. Lastly, the Partagas Spanish Rosado sports a Connecticut Broadleaf binder and presents a medium to full strength with some added spice.
With its history as rich as its flavor, Partagas Cigars is a definite necessity in every cigar smoker’s humidor.

Published At: Isnare.com

American Hard Candy Making a Splash in the UK

Submitted By: Ben Greenwood
There are plenty of American foods and drinks that are making their way over to the UK and Europe, some with great success, others not so much. But without doubt the most successful transatlantic traveller has been American sweets, especially of the hard candy variety.
While the UK has a booming confectionary industry of its own, it does fall short in the hard candy department, so it’s little wonder that American candy is accepted so widely and with open arms. The range of types and flavours available is mind boggling. Let’s take a look at a few that are really selling well to the UK consumer market.
One of the most popular hard candies are Jolly Ranchers. These hard candies come in a bag containing a wide range of different flavours, including apple, blue raspberry, grape, cherry and even watermelon!
Jolly Ranchers also come in lollipops, increasing the size and appeal of the range. Again, the flavours are wonderfully diverse; apple, watermelon, cherry and pink lemonade!
Alongside Jolly Ranchers there are a host of other hard candies becoming more and more readily available in the UK. Wonka Nerds, Life Savers and Skittles are all American treats you can buy in the UK and Europe.
Skittles most people will have heard of as they have been manufactured and marketed in the UK for quite a few years. However, the American, original version offers the consumer something different – namely, flavours!
Skittles from the States come in Tropical, Wild Berry, Sour and mysterious Crazy Cores flavours. You won’t find those in the UK version, that’s for sure.
Wonka Nerds is a massive range in itself, but its foundation is tiny, tangy bits of hard candy in an even greater range of flavours than Skittles or Jolly Ranchers. These are just a taste of those flavours, there are many, many more!
Wild Cherry
Watermelon
Grape
Strawberry
Wild Berry
Lemonade
Sour
Wonka Nerds are generally packaged two flavours together in a kaleidoscope of colour and flavour combinations. The Wonka range includes other candies too, so if you’re after a one stop shop for American sweets, start there!
Life Savers are a little different, though they are firmly part of the hard candy range of sweets. They are very much like the Polo sweet in the UK in that they are round mints with a hole in the middle. However, the Americans have taken it to a whole new level with their colours and range of flavours. As well as the traditionally minty flavours such as Wint O Green, Spear O Mint and Pep O Mint there are Wild Cherry, Tropical, Watermelon, Pineapple, Raspberry, Orange and even, rather bizarrely, Butter Rum!
It’s clear the US is well ahead of the game when it comes to hard candy, not through the type of sweet so much as the sheer number of flavours they choose to make them in. It’s no wonder that the UK, Europe and other countries around the world are so keen to adopt them.

Published At: Isnare.com

Beef Bacon Recipes For Your Next Playoff Party

Submitted By: Richard Ouellette
Your favourite team has finally made it to the playoffs. To celebrate, you've invited over all of your friends to enjoy the game. Your team jersey is ready to be worn. You've got a bucket of beer chilling. You're ready to take some bets and distribute some light-hearted razzing about whose team is going to beat the other. You're almost all ready to go... except for one key ingredient: What will you feed your guests? You don't want to be the lazy host who opens a bag of chips. You don't want to just serve up something you bought at a grocery store. You want to give them something just as great as the game you're about to play… and if your team loses, you still want to give them something to remember the event by!
Why not surprise your guests with food that is a familiar party favourite but with a unique twist that is guaranteed to be the subject of conversation long after the game is over: Serve your guests party food with beef bacon.
That's right: BEEF bacon. It looks and tastes and smells just like good, old-fashioned "regular" pork bacon but it comes from the familiar (and healthier) cow!
Serve them Beef Bacon Wrapped Smokies. Here's how to have them ready in an hour and a half:
Ingredients:
1 pound sliced beef bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the beef bacon until needed. It is easier to wrap the wieners with cold beef bacon. Wrap each cocktail wiener with a piece of beef bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Or try this one: Killer Beef Bacon-Cheese Dogs, which will be ready in half an hour.
Ingredients
8 slices beef bacon
8 all-beef hot dogs
8 hot dog buns
8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to taste
1 small red onion, diced
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. Place the beef bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
4. To assemble sandwiches, place a slice of cheese and beef bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
These delicious treats will not only liven up the party, they're healthier for your guests! And when you deliver the punchline – "that's BEEF bacon you're eating" – your guests will be surprised… and they'll probably request the same food again next year when your team makes the playoffs again.

Published At: Isnare.com

Surprise Your Guests With Beef Bacon

Submitted By: Richard Ouellette
Want to surprise your guests with something completely unexpected? Next time you have friends, family, neighbors, or coworkers over for dinner, try this:
Picture this: Your guests come over for a meal. You enjoy drinks around the barbecue as you cook up some chicken and bacon shish kebobs. Then you all sit down at the table and you start to eat. You dig into mouth-watering bacon-wrapped shrimp with a delicious vinaigrette dressing.
Later, you eat the succulent chicken-bacon shish kebobs. Everyone asks for seconds... and even thirds.
The entire meal is a hit. Your guests as you what your secret ingredient was. You shock them by telling them that you didn't use bacon… pork bacon, that is. Rather, you used beef bacon. Bacon made from beef! It looks and tastes and smells just like pork bacon but it is so much healthier.
Here's what you served them:
Chicken and Beef Bacon Shish Kabobs
Ready In: 1 hr 45 min
Ingredients:
* 1/4 cup soy sauce
* 1/4 cup cider vinegar
* 2 tablespoons honey
* 2 tablespoons canola oil
* 10 large mushrooms, cut in half
* 2 green onions, minced
* 3 skinless, boneless chicken breast halves - cut into chunks
* 1/2 pound beef bacon, cut in half
* 1 (8 ounce) can pineapple chunks, drained
* skewers
Directions:
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. Wrap the chicken chunks with beef bacon, and thread onto skewers so that the beef bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until beef bacon is crisp and chicken juices run clear.
Beef bacon is taking the grocery stores by storm! With its great taste, this healthier option is perfect for everyone – whether you're trying to eat right or adhere to religious or social customs or try to figure out how to live well in spite of a pork allergy.
Beef bacon creates the same flavors that you've come to love and expect with bacon, but it provides all the benefits and advantages of beef! Next time you're at the grocery store, try some beef bacon and get ready to wow your guests! Then, take any recipe that calls for bacon and simply substitute beef bacon for the same great taste but with surprising results.
Beef bacon will surprise and delight your guests and you'll create a meal that people will talk about with their friends for months to come. It all starts with some good friends, a dinner invitation, and delicious, attention-getting beef bacon.

Published At: Isnare.com

What Makes Organic Food Organic?

Submitted By: Robert Walden
More and more tiny pictures with small text appear on food products by the day, it seems. The jumble of letters, numbers, colors, and shapes can be overwhelming at times: where to start? And what does it all mean? One of these images that seems to be popping up more and more is the organic label, usually accompanied by a logo of the USDA. The organic logo seems to carry health and environmental connotations, but knowing exactly why this is true might clarify the label for you a bit.
The three most important standards organic farms must follow are the following:
1) Not use any synthetic sprays
2) Food must not be grown on land that has been sprayed with synthetics in the past three years.
3) Detailed documentation of soil inputs should be taken and reported.
Now, there are other regulations – hundreds, in fact – but these are the main ones. These three regulations in particular, though, have a wide ranging affect on how organic farms operate, and what type of food product they produce.
Not using synthetic sprays, for instance, has profound effects on the way food is grown. In conventional operations, these sprays are used in every stage of producing a crop. Fertilizers are sprayed into the soil to give the soil nutrients (which it is devoid of, as a result of spraying). Pesticides are sprayed on to kill pests. Herbicides control weeds. Fungicides keeps parasitic fungus from forming in the soil. All of these add up to a whole lot of synthetic spray. Build up of this spray’s residue on the plant has been shown to be highly toxic in some cases – simply inhaling some types of aerial sprays can cause serious illness that can result in death. The popular Round Up herbicide has been shown to kill human embryonic cells, as well as cause genetic damage in humans. These sprays are serious stuff, and pose significant health risks.
Not only that, but synthetics sprays are built on the backs of non-renewable resources. Synthetic fertilizers are made from highly concentrated ammonia (toxic when sprayed), which is derived from natural gas. Many of these sprays are made through oil intensive processes, which, as many of us know, is quickly running out and adds greenhouse gases to the atmosphere.
Organic simply does away with all synthetic sprays. If it does use spray, it’s usually in the form of an organic fertilizer, which can be anything from fish emulsion to compost tea – in other words, harmless to our health and good for the soil. Since organic farmers cannot rely on synthetic sprays to give their crops nutrition, they instead rely on health soils to grow their crops, which often results in more environmentally sound agriculture. Compost and organic fertilizers are used to keep the soil bio-dynamically active. This provides all the nutrition the plants need to thrive.
Organic regulations are enforced by the USDA and third party affiliated with them. They make sure farmers are keeping detailed documentation of everything the add to the soil, ensuring a healthy product.

Published At: Isnare.com

Americanized Chinese Food That Was Not Created in Asia

Submitted By: J. Highland
What most Americans are familiar with as “Chinese cuisine” may actually have some Chinese chefs scratching their heads in amazement with when ordered in the authentic restaurants on mainland China and Hong Kong. The foods served in the US were not created in Asia, but are Americanized Chinese foods that were developed to suit the tastes of Americans.
Lots of what would be considered in America as “classic” Chinese food actually isn't. The traditional Chinese chefs base their food on contrasting textures as well as contrasting taste. This goes a lot farther than the “classic” thick, sticky, gooey sweet-and-sour sauce that seems to drape over everything that is deep fried, especially chicken. Traditionally, there are actually five basic flavors that must be represented in Chinese cuisine to make the taste complete: sweet, salty, sour, bitter, and pungent. It's definitely more complicated and not a taste that the typical Western palate is used to.
But like any adaptation, the origins come from the mother country but have been tweaked a bit in order to make them tastier to the natives and also to make use of the indigenous ingredients of the new country. This adaptation to the local tastes make both the food and the immigrants more palatable to the natives.
That's why food like chop suey (adapted from a traditional braised vegetable dish but using Western cabbage, carrots, onions, and broccoli), General Cho's Chicken (which is non-existent in China where the real-life general is only known for his war tactics), and the very famous fortune cookie (which has its origins in Japan, not China, and was first served in Los Angeles in 1916) have come to be known as comfort food and classics.
Fried rice in China isn't brown, it's white. Apart from the fact that it's got little bits of vegetables and meat in it, it in no way looks like the fried rice you get in those cardboard boxes. To this day, brown fried rice means that it's burned; a common mistake when mostly men were immigrating to the New World and were forced to work at jobs which didn't threaten the local men, which was washing clothes and cooking food.
Much of Chinese-American food was concocted by these thrifty Chinese cooks who had to make use of the leftover food. The most famous of these is a story about miners barging into a chow-chow, the old term for a Chinese restaurant and demanding to be fed after the restaurant was closed. Not wanting a riot or to lose money) the cook just mixed together all the leftovers he had, seasoned them with soy sauce, and served it. He named the dish “tsap seui,” which actually means “mixed or chopped pieces.”
Chow Mein, literally “fried noodles” are stir-fried crunchy or soft noodles usually topped with Chop Suey. Sesame Chicken, Egg Foo Yung, and barbecued spareribs were also American Chinese concoctions. But, it doesn't really matter if the food is authentically Chinese or not – what most of these diners care about is that it's delicious.

Published At: Isnare.com

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The History of Creating Great Lasagna

By: Danny Ashton
Lasagna has turned global! Turn the pages of a restaurant’s menu and you will find a variety of lasagna dishes to choose from. From where you are, you can search the internet and in seconds, a number of lasagna versions are flashed faster than you can read it. From the original Italian lasagna, it turned into a vegetable lasagna, pumpkin lasagna, and spicy chipotle lasagna. It varies by country, from Italian version it has been modified by the Americans, the British, the Canadians and there is even a Filipino version of lasagna. Each dish customized to satisfy its clientèle.

Let’s go back to its origin. The word lasagna takes root from the Greek word laganon (λάγανον) which means a flat sheet of pasta dough cut into strips. As its origin dictates, the novelty of a lasagna dish is that it comes in alternating layers of lasagna with various sauces, cheeses, and other ingredients may it be meat, chicken or vegetables.
History tells us that word lasagna was also taken from the name of its serving dish. The Greek word lasana ( λάσανα) or lasanon (λάσανον) meaning chamber pot was borrowed by the Romans to refer to their cooking pot and named it “lasanum”.
In Italy this is where the lasagna is made from. So the name stuck with the name of its serving dish.

Lasagna allows creativity. You just have to have the following: pasta, cheese, fillings, the sauce and seasonings. Your budget and your adventurous streak will do the rest. But here’s the Pandora's box to a successful lasagna creation. It contains the “must do” to ensure a successful dish.

Whether you have our own concoction or you use the one in the cookbook, try to use the best ingredients you can afford. Never skimp and buy substandard ingredients. There is always a price to good cooking.

The heat used in cooking can create negative vibes with aluminum and react with the acid in the sauce thus making the lasagna taste bad. Therefore never use aluminum. The noodle is what holds your creation. Lasagna noodles come in different styles: flat, ruffled along the edges to trap its sauce or rippled along the way. Imagine a corrugated
sheet and that’s how it looks like. The pasta must be able to stand repeated heating and re-heating. Because of this, it would be best to undercook the pasta a little less by 2 minutes.

Lasagna is also eaten best if “hot”. The re-heating makes the ingredients absorbed one another. But to make it good, it must remain chewy and resilient even after repeated boiling and baking. So, leave room for the noodles to pass the heat test. The sauce is the secret to success but never outdo it. Try to add the right amount of sauce. You would know you overdid it if your lasagna falls apart when serve. Your noodles have been subjected to too much water and have turned soggy.

The secret sauce needs to blend well and reach maturation. Try making your ragu, bechel or your spaghetti sauce a day before to get that flavorful effect. As the saying goes, planning ahead gives you an edge.

Preserve your dish by covering it with aluminum foil. This would prevent the top of the dish from burning. Even when you re-heat the lasagna, always tent your dish with foil. After cooking do not serve immediately. Let the cheese toppings melt and flow inside the dish. Let it journey inside and make friends with the rest of the concoction.

The Pandora's box is open. Check it out to make the difference!

Published At: Isnare.com