Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

I usually come home late from work. And I also love cooking my own dinner. Cooking to me is therapeutic, and I unwind by cooking. But, except on a weekend or a Sunday, I don't have the pleasure of cooking slowly. I am too hungry, and I usually have some personal work to attend to like blogging, and catching up news on by feed reader. So, my weekday cooking is usually quick, and when I say quick, It is really quick.

First thing I enter my home; I take off my jacket and shirt. I stash away whatever I come in with, and enter the kitchen right away. I either open a beer or pour me a class of orange juice.

And with that I start right away. I am fond of cooking, so it has kind of become habit, and I know what to do when I am cooking something.

My most common dish is chicken gravy/stew, and here is what I do. Even before taking out the chicken, I put the cooking pan on heat. I take out Onions and lay it on the cutting board. I pour Olive Oil into the pan. And I immediately turn my hand to the chopping board and chop the onion. Oil is hot by the time half the onion is cut.. I add it so as not over heat the oil. I add the second half soon after I have chopped them and give a quick stir.

I leave it at that and crush a few cloves of garlic and some ginger, add them, never giving a rest to my hands.

I take out the Chicken, quickly cut them into smaller pieces.. I use precut chicken.. Add the chicken, and give a quick stir..

Now I add salt and pepper, and stir again. I cover the pan, and start cutting up two tomatoes, and two large Potatoes cut in large chunks.

Open the pan; add the Tomatoes and the Potatoes. Give a quick stir. Add Two cups of water, or chicken stock if you have them. Add about a cup of red wine. Bring to a boil, and lower the heat. All this took about 20 minutes.

I go back and remove my shoes, and pants. I go and take shower..

When I come out, the potatoes are soft when I press with a spoon. Increase the heat to make the gravy thicker.

Garnish with Cilantro. Wasn't it quick?

The author loves cooking and regularly submits recipes to popular recipe websites. He recently started a site on pork recipes where he have written about an awesome baked pork chop recipe.

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Understanding the Meaning of Portion Control

It is no secret that many people in our society are overweight. It is also no secret that eating out is one of the favorite pastimes. As the owner of a restaurant, one issue you will need to address is the size of the portions of the food you offer. If you are part of a chain restaurant then this will already be decided for you. As an independent though you will need to come up with something reasonable.

You want to be able to offer enough food for the customers to be full when they leave. In fact, most will say that portions are so big that they either over eat or the end up wasting a great deal of food. Some will ask for a box to take it home but not everyone is going home so they can't benefit from eating the leftovers at another meal.

The price that you charge for the meals needs to be comparative to the size of the portions as well. Each customer should leave there feeling like they got enough food for what it cost them. I know I have left some restaurants astonished by the total bill and I won't be going back. A tip to understand is that you are better off giving smaller portions and lower prices then too much food and a high price for it.

Portion sizes are also a concern for customers. I took a friend to a Mexican food place once and she ordered two burritos. I had to laugh and then told her not to get two as one would be more than enough. They were huge and covered the entire plate. Yet she didn't know this from looking at the menu.

I like to eat at a local restaurant that serves chicken fried steak. It is so big it is one plate. The side dishes are on another so it is definitely more food that one person can reasonably eat. Yet at another place I frequent the chicken fried steak is about 1/3 that size. So knowing what the portions will be like before you order is important.

Customers who frequent certain locations will learn what the portions look like. It will vary significantly from one restaurant to the next. This can make it difficult to eat at someplace new though. It is a prime reason why so many travelers look for chain restaurants. They know exactly what they will be given and the portions they can expect as well.

With more people paying attention to their health and their weight, portion sizes in restaurants have become more of a concern. Make sure you are offering plenty of food for your guests. Keep in mind though it can be a turn off when they are getting too much. It can lead to customers feeling like they paid too much for a meal and that doesn't make them happy.

More isn't always what customers are looking for though. Many who like to eat out want to be healthy as well. They want a well balanced meal that is satisfying so the quality is the most important thing to consider. You can help keep your prices down for food items too if there isn't a great deal of it being wasted.

Amazingly Patricia Farnham actually knows what whe is talking about when it comes to the restaurant industry. Read her insight on starting a restaurant.

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