Green wine

wineries have joined the move toward more eco-friendly products. But there are two important things to understand in discussing eco-friendly wine.

First, it's not as easy to identify a green wine – which can fall into one of four categories – as it is an organic potato, which is either organic or it isn't. Second, no one has quite figured out whether eco-friendly wines taste better because they're environmentally sound or because better winemakers use those techniques.

Eco-friendly wine falls into four groups:

• Made with organic grapes. Wine that uses organic grapes, the process of which is regulated by the federal government. This method, though, doesn't guarantee that other parts of the winemaking process, like wood barrels used for aging, are organic.

• Organic. Wine made without added sulfites, though the grapes themselves don't have to be organic. Also regulated by the federal government.

• Bio-dynamic. The next step beyond organic, based on principles established by European philosopher Rudolf Steiner almost 100 years ago. It includes guidelines for crop diversity and planting. Certified by the private Demeter Institute.

• Sustainably farmed. This is the newest certification, part of a project by the Wine Institute and the California Association of Winegrape Growers that established the California Sustainable Winegrowing Alliance a couple of years ago. It calls for growers and wineries to use environmentally friendly, socially equitable and economically feasible methods to grow grapes and make wine.

Summer 2010 Wedding Hairstyles For Bride

Wedding Day is a special day on which one tries to make use of latest and right fashion trends so as to create right statement. Bridal Hairstyle is very important part of bride’s look. Here are some wedding hairstyles for summer 2010 which will help you to create a look which is memorable and fashionable. Check out some hairstyles with flowers as accessories, elegant wedding updos and wedding hairstyle for long hairs and medium hair.



Bridal Updos

Bridal updos continue to be popular from years as it guarantees neat, radiant and camera ready look. Over time, wedding updos have changed, from glamorous, to beach causal. And now 2010 is all about classic looks of curly updos. Fancy updos are elaborate and time consuming which should be therefore reserve only for special occasions like wedding. Bridal updos for 2010 looks promising.
Wedding Updo Hairstyles with Tiaras: Updo hairstyles for wedding are wonderful way to frame a bride’s face, it draw attention towards eyes, and highlights lovely wedding jewelry. There are variety of updo wedding hairstyles, one can opt for long and small hairs. With updos, tiara look perfect for showcasing femininity of bride. Hair should be styled before putting on tiara. Also check out, Summer 2010 Wedding Hairstyles For Bride




Wedding Hairstyles for long Hair

For long bridal hairstyle, one has many options to go with this summer wedding, from straight to curly, loose waves to tight ringlets. Other popular hairstyles for summer weddings this year include long waves as 2010 is all about curls and waves which are flowing down the back. On Brides having long hair, waves can easily be created. Accessorize it with pretty pin, so as to add a finish look. With long or medium hair one could also go with half up curls or straight layers hairstyle. You can also take ideas from top 2010 prom hairstyles.



Bridal Hair Accessories

Summer weddings are perfect time to play with accessories which includes small flowers and jewels placed within hair. Flowers are most feminine, romantic and natural hair accessories. Fresh flower or small spray of white feathers make a perfect ornament for long hairstyle, loose braid wedding hairstyle which has made a comeback, and medium hairstyles.

How to Pick The Perfect Wine

Step 1

Those who are trying to pick the perfect wine for a meal should first consider the body of the wine. If you are eating a richer tasting meal such as steak than you are going to want to pick a heavier bodied wines such as Bordeaux, Chianti, Barolo, top Cabernet Sauvignon-Merlot blends. If you are eating something that is not as rich than you are going to want a lighter bodied wine such as Brouilly, Moulin-à-Vent, and Fleurie.

Step 2

Also keep in mind when picking out your wine for the evening the acidity of the wine. Wines with high acidity go better with spicy meals. The wine will compliment the meal instead of one overpowering the other. A lower acidity wine will go great with white meat or a salad. Any sweet wine will go great with dessert.

Step 3

The longer the wine has been aged the bolder the taste will be. This should be kept in mind when pairing a wine with your meal. Choose a younger wine when pairing it to lighter dishes.

Tips for Wine Selection

Tips for Wine Selection -- powered by eHow.com
Wine comes in many flavors, tints, tones, levels of dryness and blends. Wines are used for cooking or to enhance the flavor of a meal or certain dish. Wine is made from the fermentation of fruits such as grapes, strawberries, elderberries and blackcurrants.
Depending on the grapes, the product yielded is called zinfandel, pinot grigio, pinot noir, merlot, chardonnay, blanco noir or other variations of wine.
Some wines include carbon dioxide that is a product of fermentation. These wines are sparkling wines or champagnes and are often used in celebratory events such as weddings, graduations, holiday parties, and other occasions.

With wide wide world of wine selection, making a wine decision can seem a little daunting. To help you out with your selection, let our experts give you a little bit of information on wine. They explain the differences of some wines, and they show you what to expect when you go to a wine tasting.

Top Designer Handbags for Fall 2010

Women can never get fed up with their ever increasing collection of handbags. Hand bags are like a best companion for women that is always seen in her hand in form of cute clutches or in form of bags hanging on shoulder.

Today’s women need a handbag that is stylish and durable and can handle everything from makeup to cell phones. Celebs are now and then spotted with their designer bags, wherever they go. So let’s get a sneak peak into designer handbags from Paris Fashion Week 2010, that are very trendy and durable as well.

Louis Vuitton Handbags

Louis Vuitton Fall 2010 Collection presented not only designer womenswear but also best handbags for 2010. Marc Jacobs exhibited a lot of vintage-inspired bags that were just beautiful. Louis Vuitton’s Fall 2010 bag collection consist of flap bags with vintage-looking push-lock closures, doctor satchels, Louis Vuitton speedy bags, clutches, and structured purses in luxurious skins and lot of retro-inspired classic bags.

Fashion Tips for Summer 2010

When we go shopping and buy the trendy pieces of the year, we go back home with a huge smile. But when it comes to bringing those lovely stylish ones together, we may get confused and the great joy may turn into a frown.

Actually, there are some clues on how to wear these styles, which styles to avoid, and finally the right time to prefer the right one. Some of these styles are suitable to be used in more than one season. Some of the others are better to be selected in a particular season. Moreover, details should be given great consideration to be able to create the best style for one’s own taste. A personal style requires not only obeying some main rules, but also bending or breaking some of them due to our own view in suitable cass.

- Jeans with cutouts are highly critical. Choose the ones that are distressed in strategic places. Otherwise they may seem destroyed.

+ These simple advices are in fact not unusual ones. You may integrate them into your everyday wearing and catch this summer’s trend. Observe the people around, find your taste and turn the don’ts into dos. Just keep in mind: looking good makes you feel good!

- Denim shorts and tights are fine, but keep away from the exaggerated ones. They look quite unaesthetic.

+ Best denim shorts and capris are the ones that fit well. The suitable length is one that has at least a two and a half inch inseam and covers your butt completely.

- UGGs and all kinds of boots are never OK with shorts or mini skirts. Remember that UGGs fit you well in cold winter days.

+ Sunny summer days and shorts and mini skirts would be best suited with those new sandals that have the ankle cuff. Another alternative is an open toe ankle boot. They give you a more stylish look and your dear feet will better catch up with the weather.

- Skin tight dresses that make it hard to walk and get shorter with every step are out of choice.

+ A stylish sexy summer dress flatters your body shape and adds a little mystery to your look.

Health Benefits of Eating Berries

If you have ever had the pleasure of picking berries right from a garden or gathering wild berries in the woods, you already know how wonderful fresh berries are.
Most berries are naturally sweet and require little effort to prepare. Just rinse them under water and serve for a nutritious snack or dessert.

One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.

One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, 1 cup of raspberries offers vitamin C and potassium for 64 calories.

You can choose other berries with similar nutrition, such as loganberries, currants, gooseberries, lingonberries and bilberries.

The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.

I like to own this trendy watches :)

NEW SEIKO WIRED - solar watch this "HYBRID" (hybrid) seriesThe attractive color pop color insert, also serves as a point of fashion. WIRED to watch the "Japan-Tokyo" for those who enjoy, feel ordinary and the latest trends in real time.

Drinking Your Way to Health? Perhaps Not

(HealthDay News) a new study emerges touting the health benefits to be gained from a daily glass of wine or a pint of dark beer.The benefits related to cardiovascular health have become well-known. A study released in mid-July, for instance, found that moderate alcohol consumption reduces the risk of cardiovascular disease in women by increasing the amount of "good" cholesterol in the bloodstream and reducing blood sugar levels.
But other studies have linked a daily drink, most often wine, to reduced risk of dementia, bone loss and physical disabilities related to old age. Wine also has been found to increase life expectancy and provide potential protection against some forms of cancer, including esophageal cancer and lymphoma.
But don't invest in that case of Pinot noir just yet.

Experts with the American Cancer Society and the American Heart Association say that though these studies do show some benefits to moderate drinking, the health risks from alcohol consumption far outweigh the potential rewards.

Drinking any alcohol at all is known to increase your risk for contracting a number of types of cancer, said Susan Gapstur, vice president of epidemiology for the American Cancer Society. These include cancers of the mouth, pharynx, larynx, esophagus, liver, colon/rectum and breast.

The health benefits from drinking generally are related to the antioxidants and anti-inflammatories found in red wines and dark beers, Mieres said, but those substances can be found in a number of different fruits and vegetables.

Moderate drinking is defined as one drink a day for women and two drinks a day for men. What counts as one drink are:

12 ounces of regular beer or wine cooler
8 ounces of malt liquor
5 ounces of wine
1.5 ounces of 80-proof distilled spirits or liquor

Drinking anything more than that on a daily basis is known to lead to a host of health problems that can reduce your life expectancy, Mieres and Gapstur said.

"I think the take-home message is, if you don't drink, don't start to help protect yourself from coronary heart disease because there are so many other things you can do," Gapstur said. "If you already drink, you might want to limit your consumption."

Though the studies touting the positive health effects of alcohol are scientifically accurate, they also appear to play into people's desires for quick fixes to complex problems, Mieres said.

"To prevent heart disease, 50 percent of the work has to come from you," she said. "Prevention is a big piece, and you have to be accountable. You have to make lifestyle changes, and that's very tough to do. People look for easy ways to get heart-healthy benefits, and drinking is an easy way to do that. It's a known human tendency: Let's find an easy way out that doesn't involve a lot of thought or work."

More information

The Harvard School of Public Health has more on alcohol and your health.

How to Order Wine on a Date

A quick tip on how to impress a dinner date when you are interacting with a sommelier, from Wine Library TV host Gary Vaynerchuk.

How to Store Wine

Wine expert Rebecca Chapa explains how screw tops affect preservation, when to refrigerate, and how various stoppers can help.

Asam Sauce

Spices Ingredients
500g Onions
A small bundle of Daun Kesum (Laksa leaves)
1” galangal /blue ginger (or replace with normal ginger)
8 stalks serai / Lemongrass
5 small chillies
1 bunga kantan/Torch Ginger Flower

200ml water
3tbsp cooking oil

5tbsp chilli paste ( I use homemade chilli paste)
100g tamarind paste ( mix with 100ml water, discard seeds)
4tbsp sugar
1tsp salt

Method
1. In a blender/food processor, grind spices ingredients till a fine paste.
2. Heat oil in a wok, stir fry chilli paste, add blended ingredients, tamarind water and water.
3. Stir fry till fragrant and almost dry, take about 15mins.
4. Season with sugar and salt.
5. Store in freezer once the paste is completely cooled.

Kung Pao Chicken recipe

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers.

Serves 4 to 6
Ingredients:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Beggar's Chicken

Ingredients:
1 fresh chicken, 3 to 3 1/2 pounds, cleaned
Marinade:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon ginger juice
2 teaspoons salt
Stuffing:
6 shiitake mushrooms, fresh or dried
4 ounces lean pork
2 ounces Chinese pickled cabbage, or preserved mustard greens
2 green onions
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/4 teaspoon five-spice powder (optional)
Other:
2 tablespoons oil for stir-frying
2 large sheets aluminum foil for wrapping chicken
Preparation:
To make the ginger juce, grate the ginger and squeeze out the juice until you have 1 teaspoon. In a small bowl, combine the marinade ingredients. Rub the marinade ingredients over the inside and outside of the chicken and let marinate for 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

While the chicken is marinating, prepare the vegetables and pork. If using dried shiitake mushrooms, reconstitute by soaking in warm water until softened. Squeeze dry and cut into thin slices. For fresh, wipe with a damp cloth and slice. Cut the pork into thin matchstick pieces. Finely chop the remaining vegetables.

In a wok or heavy frying pan, heat 2 tablespoons of oil over medium-high to high heat. Add the green onion and the pork. Stir-fry until the pork is crisp and nearly cooked through, then add the mushrooms and preserved greens. Stir in the soy sauce, rice wine or dry sherry, sugar, sesame oil and five-spice powder if using. Remove from the pan.

Stuff the chicken loosely with the stuffing and close with skewers or strong toothpicks. Wrap the chicken tightly in the aluminum foil. Place the wrapped chicken in a roasting pan.

Bake the chicken for 75 minutes. Bake for another 15 minutes or until the juices run clear and the temperature of the chicken in the thickest part of the thigh is 180 degrees Fahrenheit. Remove the stuffing and serve with the chopped up chicken.

celery stir fry with shrimp

Celery is rich in carbohydrates and protein, with stomachic, diuretic, clean blood, regulating menstruation, lowering blood pressure, sedation and other effects, can be used for high blood pressure caused by dizziness and headache, upset, irritability and so on. Where a urinary tract infection, prostatitis who, safe to eat it. Celery rich cellulose support also help to improve bowel function.
Celery leaves and stems should be eaten togather, because the leaves also rich in nutrients.
I often use celery to Stir-fried with shrimp, and occasionally with imitated crab meat. saute the garlic and add all the materials, stir-fry it !

How to Pair Wine and Food

Need to know what wine goes best with asparagus? Or when to serve a Pinot Noir? Wine expert Rebecca Chapa suggests the best possible combinations.

Salmon in Teriyaki Sauce

Material:
Salmon

Sauce:
Teriyaki sauce

Teriyaki Sauce Method:

Material:
30ml soy sauce
Mirin 30ml
30ml rice wine
Amount of ice sugar

Mix all ingredients and cook and stir it mix well. You can cook little extra and then keep into the refrigerator, ready stand-by.

1. Put a little oil in wok, add little oil, it must not put too much oil because of salmon has it own fat.
2. Fried both sides of the fish , then add in the Teriyaki sauce (I have added garlic), cook 8-9 minutes .

Steam Dorman fish

It is light and easy dish. Because the fish did not smell (stint), so steamed is the best cook style.

Clean the fish, add salt and ginger marinade for 5 minutes.
Then steam the fish for 5-7 minutes, remove the water, and finally topped with sweet and savory sauce !

To Wok or Not to Wok

One of the questions I am often asked by novice cooks is: Do I really need a wok to cook Chinese food?

The answer is yes and no. You don't absolutely need a wok to create satisfying Oriental meals - I often make chow mein or chop suey in the frying pan. Nonetheless, the bowl-shaped utensil is the one piece of equipment that you really should consider purchasing if you want to get serious about Chinese cooking. A wok has numerous advantages over the frying pan - it distributes heat more evenly, requires less oil, and ensures that food tossed during stir-frying lands back in the pan and not on the stove. A good kitchen knife can take the place of a cleaver, and rice can be boiled in a saucepan instead of steamed, but it is hard to find a satisfactory substitute for a wok.

Once you've decided to add a wok to your supply of kitchen equipment, you'll want to shop around to choose the best model. Originally, all woks were round bottomed and made of iron - designed to be used with the traditional Chinese wood stove. Gradually, the iron was replaced with carbon steel. Today, there are all types of woks on the market: aluminum, copper, stainless steel. However, every Asian cook I've spoken with still swears by the traditional carbon steel wok, and I have to agree.

There have been a few other innovations designed to make the wok more compatible with western ranges. Since the 1960's, round bottomed woks normally come with a "collar" - a circular device with holes to allow for the transfer of heat. It ensures that the wok is evenly balanced over the heat source. While people with gas stoves often prefer not to use it, the collar should definitely be used if you are cooking with a round bottomed wok on an electric stove. However, your best option when cooking on an electric range is to purchase a flat bottomed wok. Round bottomed woks can reflect heat back on the element, damaging it.

Design Considerations

Traditionally, the wok came with two metal handles, making it easy to lift in and out of the stove. However, I prefer the modern woks that have one long wooden handle, like a skillet. As Barbara Tropp points out in The Modern Art of Chinese Cooking, the long handle "eliminates the need to work with a potholder or mitt, and gives you wonderful leverage for tilting the pot." As for size, woks come in a variety of sizes (restaurants may use woks that are several feet across) but a 14 inch wok is a good size for home use.

Seasoning and Cleaning Your Wok

You may have heard that it is very important to season your wok before trying it out for the first time. Why is this necessary? Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. It is also important to properly clean your wok after each use. Given the variety of woks on the market today, it is difficult for me to give a general set of instructions on how to season and care for a wok. The best thing you can do is pay careful attention to the manufacturer's instructions. However, below I do have step by step instructions for seasoning and cleaning a traditional carbon steel wok.

Here's How:
Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).
If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.
Rinse the wok and dry thoroughly.
Place the wok on high heat.
Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.
Remove the wok from the stove element. Turn the heat down to medium-low.
Add a thin film of oil (about 1 ½ teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
Heat the wok on medium-low heat for about 10 minutes.
Wipe off the oil with another paper towel. There will be black residue on the towel.
Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.
Tips:
Flat bottomed woks are better for electric ranges. Round bottomed woks can reflect heat back on the heating element, damaging it.
It is important to thoroughly clean the wok to remove the manufacturer's protective coating.
It is better not to purchase a non-stick carbon steel wok, as the high heats required for Chinese cooking may damage the non-stick coating.
If you do purchase a non-stick wok, follow the seasoning and cleaning instructions carefully, or you may damage the coating.

Stir-Fry Tips

Ready to start stir-frying? Try these recipes.

1. Make sure you have all the ingredients you need ahead of time.

2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.

3. For even cooking, cut all the ingredients the same size.

4. If not following a recipe, cut all the ingredients into bite-sized pieces.

5. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)

6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.

7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).

8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.

9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).

10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.

11. Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.

12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.

13. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.

14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.

15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.

16. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.

17. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.

18. Once the dish is completed, taste and adjust seasonings as desired.

19. Serve the stir-fried dish immediately.

20. Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.

How much Green Tea should you drink?

There are as many answers to this question as there are researchers investigating the natural properties of green tea. For example, Herbs for Health magazine cites a Japanese report stating that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease. And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

Read More Below



It gets more confusing. A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking merely two cups per day. On the other hand, a company selling a green tea capsule formula insists that ten cups per day are necessary to reap the maximum benefits.

How can you make sense of these conflicting claims? Given all the evidence, it is probably safe to plan on drinking four to five cups of green tea per daily. If you're a real devotee, by all means drink more; but whether or not you'll derive added health benefits remains to be determined by further research.

How to Brew a Cup of Green Tea

Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "gassy." It's particularly important not to overbrew. While it's best to follow the manufacturer's instructions for each variety of green tea, here are some general instructions:

Use one tea bag, or 2 - 4 grams of tea,* per cup.
Fill a kettle with cold water and bring to a boil.
After unplugging the kettle, allow it to stand for up to 3 minutes.
Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.
Allow the tea to cool for three more minutes.
*One to two teaspoons, depending on the variety of green tea you are brewing.

Before You Buy a Wok

You don't absolutely need a wok to create satisfying Chinese meals. Nonetheless, the bowl-shaped utensil has several advantages - it spreads heat evenly, uses less oil for deep-frying than a traditional deep-fat fryer, and ensures that food tossed during stir-frying lands back in the pan and not on the stove. A good wok will make it easier to cook Chinese food.
What Type Should You Buy?
Remember that old adage “You get what you pay for?” This is one of those rare cases where it doesn’t apply. There is no substitute for a good carbon steel wok. Not only is it relatively inexpensive, but it conducts heat evenly.. While there many other types of woks on the market today – aluminum, stainless steel, even copper – every experienced Asian cook I’ve spoken with still swears by carbon steel, and I have to agree.
Flat or Round Bottom?
If you are cooking with a western electric range your best option is to use a flat bottom wok. Round bottom woks can reflect heat back on the element, damaging it. A flat bottomed wok can also be used on gas stoves.
Handle with Care
Originally, woks came with two metal handles to make them easy to lift in and out of the traditional Chinese wood stove. Today, flat bottom woks normally have a long wooden handle, like a skillet. The long handle makes it easy to move and tilt the wok when stir-frying. Most also have a small “helper” handle on the other side, so the wok is still easy to lift. Round bottom woks may follow the traditional wok design with two small metal “ears,” or have a single long metal or wooden handle.
Size Matters
Woks come in a variety of sizes - restaurants may use woks that are several feet across. The size of wok you choose will depend on several factors, including your own preferences, the type of stove you have, and the depth of the wok.
What about Non-Stick?
With the current interest in low-fat cooking, many manufacturers now offer woks with a non-stick coating. How well non-stick works will depend on the individual coating and how it is applied. However, in general non-stick coatings don’t work well on carbon steel. If you want the non-stick coating, try a heavy gauge aluminum wok, such as those made by Calphalon.
Care and Maintenance
It's very important to season your wok before using it for the first time. Seasoning removes the preservative oil manufacturers place on the wok to prevent rust, replacing it with a light coating of cooking oil. It is also important to clean your wok after each use. Given the variety of woks on the market today, it's difficult to give a general set of seasoning and cleaning instructions. However, below I do have instructions for seasoning and cleaning a carbon steel wok.

The Miracle of Green Tea

Is any other food or drink reported to have as many health benefits as green tea? The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. In her book Green Tea: The Natural Secret for a Healthier Life, Nadine Taylor states that green tea has been used as a medicine in China for at least 4,000 years.

Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.

To sum up, here are just a few medical conditions in which drinking green tea is reputed to be helpful:

cancer
rheumatoid arthritis
high cholesterol levels
cariovascular disease
infection
impaired immune function

What makes green tea so special?

The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

Why don't other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.

Other Benefits

New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea - from deodorants to creams - are starting to appear on the market.

Harmful Effects?

To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six - eight ounces of tea, compared to over one-hundred mg. in eight ounces of coffee.

Rhone & Ribs

What to Drink With Chinese Food

It's hard to exaggerate the importance of tea in Chinese culture - the tradition of tea drinking dates back over 2,000 years and has become an indispensable part of Chinese daily life. More recently bubble tea, a fun drink made with tapioca pearls, tea, and milk, has become popular throughout Southeast Asia, China and North America. But tea isn't the only drink that can be served with Chinese food. Chiew is the Chinese name for all alcoholic drinks, from distilled liqueurs to Chinese rice wines. And while it can be challenging, it is possible to pair western grape wines with Chinese food.

Chinese Cooking Equipment:

While you don't absolutely need one, a wok is the one piece of cooking equipment you may want to purchase before you start cooking Chinese food.
While it's nice to own one, you don't need a cleaver to cook Chinese food.

General Chinese Cooking Principles

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. The Chinese believe it is important to find balance and harmony in every aspect of life, including food.

Fresh is best: always use fresh ingredients when possible.

Be sure to have everything prepared before you start cooking: the vegetables washed, drained and cut; the meat cut and marinated; the sauces prepared.

The Importance of Glassware

The size, shape, and material of a glass can alter the flavor. Wine expert Rebecca Chapa illustrates how glassware affects a wine's taste.