By MIKE SELVON
If you are one of the thousands of people who don”t know a lot about wine, then this article is for you. Here, you will learn a little something about food wine and what wines should be pared with what foods. It is impossible to learn everything at once, but this will steer you in the right direction. You no longer have to belong to the uninformed masses.
The old rule that white is best with white meats and that red is best with red meats still stands today. Although things are a little more complicated now, it is still a good beginning rule. Another rule to follow in most cases for food wine is that each taste should be counteractive.
What this means is that each taste of food or wine should completely mask the taste of the other. Food wines are supposed to enhance the food’’s taste by acting as a palate cleanser, making each bite of food taste as good as the first. And of course, it is vice versa for the wine flavor.
If you can taste the flavor of the wine or food over the other item, then you probably are working with a bad match. It is harder to match food and wine now because so many different flavors of food get worked into a single dish. The best rule for these cases is that the body of it should match the food. Heavier foods get heavier wines and vice versa.
The main determination for food wine combinations is the balance of sweetness, acidity and bitterness of both the food and wine. It is pretty easy to figure out what should go with what foods by considering the wine and food characteristics.
If a sweet food is being served, pair it with a sweeter wine. For bitter foods, a more bitter wine is in order. The best way to determine the acidity of a food is to determine if it would go better with more acid added.
For example, adding lemon to a fish means that a more acidic wine should be consumed. Some common white wines that are acidic are: Rieslings, most sparkling wines and white Bordeauxs. Acidic red wines include: Gamays, Pinot Noirs and Sangioveses. Sweet white wines include: White Zinfandels, other forms of Rieslings and Chenin Blancs. Sweet red wines can include: Port and Lambrusco. There are not many bitter white wines, but there are some bitter red wines. These can include, red Zinfandels, Merlots and Cabernet Sauvignons.
Now you know the basics about food wine and how to pair wines with different foods. There is still a lot more information out there, so if you want to learn more, then you should pursue those options. Joining a wine club is a good option, as well as just doing independent research. This will help you to become quite knowledgeable about wines.
About The Author
Visit Mike Selvon portal for more information on food wine, and leave a comment at our wine tours blog. Don”t forget to claim your FREE gift.
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By Catherine Harvey
Every newspaper or magazine you pick up is full of advice on diet and diet related health articles. It has been the same for many, many years. Different ideas come along and if we believed and followed everything we read then we would probably be following a vastly limited diet. Some of the advice has been pretty controversial and some of them just downright dangerous.
There has been everything from the cabbage soup diet (only for those with no friends) to the grapefruit diet (for those with no taste buds or appetite). As if people weren”t confused enough over all the different types of diets and healthy eating advice there is out there, we also have no idea what the ideal weight is.
Doctors and insurance companies have set guidelines over what they consider to be a healthy weight range but even this has differed over the years and on top of that, many young people feel pressured into looking a certain way - you usually amounts to them being underweight. Add to this the other end of the spectrum where you see vast amounts of obese people in this world and it seems the diet balance is all out of kilter.
The Atkins Diet was one that was followed by many celebrities and at the time hailed by most as a breakthrough into everybody’’s dream of healthy, easy weight loss without having to leave out too many of our favourite foods. However, like all of the fad diets it has had its critics. The Atkins diet cuts back on carbohydrates but some said that as we need carbs then this would not be good for us. Although, as with all diets, initial weigh loss is successful, it would go back on again as soon as the diet was discontinued.
Low calorie and low fat diets have been followed by many but the busier our lives have become, the harder these are to stick to. Convenience snacks and fast food mean that we lose track of our calorie and fat intake. But these are exactly the foods that are crammed with far too much sugar, salt and fat to possibly be healthy for us yet these extras are needed to provide some sort of taste to the product.
In the news this week is the revelation that, actually, the Atkins diet is as safe to use as any other calorie controlled diet. However, at the end of the day, the government have been trying to get across the message that when it comes to our health and our diets, moderation is the key. Whether it be in what we eat or how we exercise, there is no need to be beating ourselves up over it, we just need a measure of control and a little enthusiasm to live that little bit longer, that little bit healthier.
A balanced diet has room for the occasional sugary treat or the occasional bag of crisps, even for the once a week takeaway. However, the key is not to live like this every day. A balanced diet should consist of a health portion of fruit, vegetables, dairy and some meat or fish and some carbohydrates for energy. This type of diet will bring us all we need to feel fit and strong and it will, at the same time, afford us our best opportunity to fight off illnesses and diseases.
If we combine our balanced diet with a regime that gets us moving at least once a day, whether we choose to visit the gym or simply walk the dog, any activity that removes our rears from the sofa, will have a beneficial effect. So, we can read all the advice we like but the best ideas are the simplest, cheapest, healthiest and will have the most lasting effects.
About The Author
Nutritional expert Catherine Harvey looks at the way diet plays a big part in our lives.
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By MIKE SELVON
Early Australian wine production dates back to the 1791, when grapes were imported from Europe and wine was shipped back to the United Kingdom. Slowly but surely, Australian vineyards in New South Wales, Tasmania, Western Australia, Victoria and South Australia sprouted up.
The industry was furthered by the Land Selection Act, which freed up land that had been locked for gold rush mine development and the removal of trade barriers when the federation was established in 1901. The industry experienced ups and downs during the world wars, due to space constraints, overproduction and changing British government rules, but by the 1950s, the industry was thriving, with South Australia leading the way. Australians have grown to love and appreciate wine even more over the years as their wineries gain international recognition.
You will likely never forget the first time you try an Australian Riesling: as the white wine explodes with hints of apricot, peat and a particularly sweet-and-sour green grape flavor. Compared to German Rieslings, the Aussie variety is drier, with less sweetness and more aroma. Chardonnay is a relatively new variety in Australia, but you can find smooth or crisp varieties, depending on which vineyard you buy from. The Australians sometimes pair Chardonnay with Semillon white wine.
Semillon itself is a drier white that goes well with fish. Unlike Semillon, which is produced in humid regions of Australia, the Pinot Grigios come from the cooler climate regions and are a crisper, more tart wine, as opposed to aromatic and subtle.
Red wines, like Shiraz, are very popular and include ripe fruit, tannins and spices that complement beef, lamb and pork entrees. Pinot Noirs are smooth reds with a long finish that is delicious with ham, duck and cheese. Drier in nature, Cabernet Sauvignon has a bold taste and deep flavor, and is often popular as a “Bordeaux Blend,” mixed with Merlot.
With so many different Australian climates, the wine-producing regions run far and wide. Just North of Adelaide, which is in the southeast region of Australia, you”ll find Barossa Valley, an area known for its hot and dry climate and for producing Shiraz and Cabernets. North of the Barossa Valley, you”ll find the hotter and drier wines of the Clare Valley, which produces the strongly flavored Riesling, Shiraz and Cabernet.
The most southerly vineyard in the South Australian appellation is Coonawarra, which produces excellent Cabernet Sauvignon, with its limestone subsoils and low heat. In eastern Australia, near Sydney, the Hunter Valley is known for tasty Shiraz, but also its Rosemount Reserve Chardonnay and Pinot Noir.
South of Adelaide, the McLaren Vale produces full-bodied Sauvignon Blanc, Shiraz and Cabernet. In case you haven”t figured it out, Adelaide is a good starting point if you want to add an Australian wine experience to your next vacation!
One of the best times to experience Australian wine is to come during one of the Australian festivals. Every month, the Victorian Wine Regions feature a Showcase Series at Fed Square in Melbourne, which features wine from a particular region. You can chat with winemakers and experts from the selected region and try different wineries all in one convenient location.
If you come during January, then there’’s a Tasmanian Fruit Wine Festival. Melbourne’’s Food and Wine Festival is in March and the Barossa Vintage Festival in April can”t be beat! Brisbane has a nice Fine Wine Festival in July and the Hunter Valley has a “Jazz in the Vines” series in October. Lastly, the Margaret River Wine Region has a festival in November.
About The Author
A free gift awaits you at our portal site, where you can enrich your knowledge further about the australian wine. Your comment is much appreciated at our Australia travel blog.
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By Dan Skriver
I don”t know about you, but I have to confess that I like good food. However, as I”m getting older my craving for a delicious meal is colliding with an increasing desire for a longer, healthier life.
Living forever may be too much to ask for, but I would certainly like to live a long time with the best possible quality of life. That among other things means eating healthier; And that, I”m afraid means making some changes to my eating habits.
We all know that there is food everywhere and it may be a bit of a challenge to avoid the traps - unless you have a strategy…
Actually it’’s more of a plan than a strategy and here are a few steps that I use:
* “Portion control, portion control, portion control” - I repeat this to myself whenever I sit down to eat.
* If I serve myself I take half of what I use to take, so that I can go back for seconds - I just never do.
* If I”m a guest, I gently let the host know that I prefer smaller portions. I even have a healthy snack before leaving to curb my appetite (no I don”t tell the host).
* At dinner I focus on eating more of the healthier dishes, like salads, clear soups, etc. Skipping dessert is a good thing, but if there is cheese and grapes, have the grapes.
* At a dinner party I concentrate on the conversation to take my mind away from the food. Not only is I good for your health, but it also makes you a much more interesting guest and you may see an increase in the number of invitations you get.
* Whenever I go shopping, and I love shopping, I avoid stands and stores that give out food samples.
* If I go out for dinner, or lunch for that matter, I select a restaurant rather than a fast food place, as a restaurant often has a healthier menu selection.
Well, I could go on and on, but you get the gist. Your health is in your hands, you are control. Many people say that they should loose a few pounds, but in most cases it is likely more that just a few - much more.
Clearly eating habits are not the only things affecting someone’’s health. We all know how important exercising is, but that’’s a subject for another time.
To your health!
About The Author
Dan Skriver is a wirter and assistant editor for Hello Boomers Magazine.
Click to know more about baby boomers health issues.
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By Justin Stewart
Bajan fried chicken is a Caribbean style recipe that many people find absolutely mouth watering. As with any kind of recipe, there are of course different variations of this scrumptious meal, however one thing remains the same-the need prepare your meal safely. Here are a few important tips on how to safely prepare your bajan fried chicken so that your meal is a great success.
7. Buy fresh chicken. It is important that you purchase chicken that is very fresh. This will cause a lower risk in purchasing chicken that is already spoiled or old and at risk of spoiling. Rather than look at the expiration date on the chicken, look for the packaged date and purchase the chicken that has been packaged most recently.
6. Keep chicken cold until ready to prepare. Chicken can spoil very easily, so it is important that you keep your chicken properly refrigerated until you are ready to add it to your chicken recipe. Do not leave your chicken sitting on the counter.
5. Cleanse your counter before cooking. It is very important to make sure that you properly cleanse your counter tops and working area before you start making your bajan fried chicken. Cross contamination can occur from germs that may have accumulated on your counter from other foods, so it is important that you always clean your counter top thoroughly before working with any meat.
4. Cleanse your chicken. Before adding your chicken pieces to the bajan fried chicken recipe, make sure that you properly rinse and clean your chicken. Rinse under cold running water, rubbing the chicken briskly to clean the chicken skin.
3. Take care with sharp knives. Most bajan fried chicken recipes require using a sharp knife to cut up the chicken or to score the chicken for filling. Your chicken has enough skin of its own without you adding your own skin to it from the slip of a sharp knife! When cutting up your chicken, always practice good safety measures with sharp knives.
2. Beware of flying cooking oil. One of the most common accidents that happen in the kitchen is getting burned by popping cooking grease. When you are frying your chicken, take extreme care with the hot cooking oil. Cooking oil needs to be heated to an extremely hot temperature to properly make bajan fried chicken. Make sure there are no children near the stove when you are making your chicken, and preferably you should wear an apron and long sleeves to prevent skin burns.
1. Slippery When Wet. Since cooking oil usually pops and splatters when cooking chicken, be careful of the floor area during and after making your chicken. Cooking grease can splatter onto the floor and cause a slippery surface than can pose a hazard in the kitchen.
About The Author
You are about to enter the ultimate bajan fried chicken resource….
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By Ki Gray
One of Austin’’s most sought-after neighborhoods, Clarksville offers a close-knit neighborhood feel in a European style, pedestrian-friendly setting. With small privately-owned markets and delicious restaurants all a stone’’s throw away, Clarksville residents happily enjoy the best Austin has to offer.
And while Clarksville is home to a number of distinctive shops, including award-winning locally-owned coffee shops and a drug store complete with working soda fountain, the neighborhood’’s restaurants are perhaps the largest commercial draw. West Lynn Street alone is home to no less than four unique restaurants, each offering original, delicious fare, and all contained within just three blocks.
The most notable of West Lynn’’s restaurants is likely Jeffery’’s. A high-class, high-dollar establishment, Jeffrey’’s chefs pride themselves on culinary ingenuity. The award-winning restaurant, housed in a small, bright yellow home at 1204 West Lynn, has received accolades as a Distinguished Restaurant of North America and boasts a Wine Spectator Award for Excellence. From ceviche to caviar, Jeffrey’’s offers its patrons a wide range of dishes that, while extremely unique, manage to work together surprisingly synergistically for a truly one-of-a-kind dining experience.
Catty corner to Jeffrey’’s on the Northern side, at 1213 West Lynn, you”ll find Cipollina Clarksville’’s own Italian bistro. With high ceilings, low lighting and massive mirrors adorning the walls, Cipollina offers a wonderful old-world atmosphere in addition to its traditional Italian fare. Delicious wood-fired pizzas, boasting exotic toppings like white truffles, prosciutto and arugula, and tasty items like handmade pastas and lavender me brule ensure Cipollina’’s patrons will enjoy an authentic, unforgettable culinary experience.
Just a stone’’s throw to the South at 1110 West Lynn sits Zocalo Cafe, in a striking white building with lime green accents, and a long outdoor patio, shaded by overhanging trees. With fresh ingredients, reasonable prices, and bold Mexican flavors, Zocalo’’s patrons enjoy delicious tacos, salads and other typical fare in a relaxed Cantina atmosphere the weekend brunch is also very popular. The Posole soup (a zesty concoction of pulled pork) and Mexican Totra are two notable menu items, and the frozen sangria keeps residents of Clarksville and beyond coming back again and again during the hot Texas summer.
Zocalo’’s sister restaurant, Galaxy Cafe, lies just across 11th Street at 1000 West Lynn. Offering a similarly relaxed atmosphere and budget-friendly prices, Galaxy’’s fare puts an original spin on the typical American diner menu. Clarksville’’s answer to fast food, Galaxy treats patrons to specials like grilled mahi mahi and skirt steak with chimichurri sauce, on top of the everyday menu of delicious salads, sandwiches, wraps (the fish wrap, in particular, is a local favorite) and burgers. And like Zocalo, Galaxy’’s weekend brunch always draws a crowd.
Regardless of your budget, your mood or your cravings, Clarksville’’s own little restaurant district at West Lynn literally offers something for everyone. And the success of each of the four restaurants that dot the street “despite their close proximity to one another” is a strong testament to the quality and popularity of each, and of their ability to keep both Clarksville and greater-Austin-area residents coming back for more.
About The Author
Escapeso is website focused on real estate in Austin. They have a map search of homes in the Austin Tx MLS along with information mortgage interest rates.
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By James Copper
Like Australian people, the array of Australian wines is quite fascinating. All wines, sparkling or otherwise, red, rose or white are unique to the region where it is made, and the winemaker who crafts the wine. Australian wine has come a long way from when the first wine was available for sale domestically in 1820. A wide variety of wines, sparkling reds and whites, dry and blends are produced here.
The country’’s winemakers also have many awards and gold medals to their credit. In the 1873 Vienna Exhibition the French judges, tasting blind, praised some wines from Victoria, in Australia, but withdrew in protest when the origin of the wine was revealed, on the grounds that wines of that quality must clearly be French. Australian wines continued to win high honors in French competitions and still continue to dominate the wine-world in a big way.
Australian wine is a new-world wine producing nation, whereas the European countries are considered the ”Old world” wine producing nations. Australia produces a wide array of wines, and is the fourth largest producer of wines in the world. Learning about Australian wine is easy and not complex as is the case with European wine. All Australian wines show the contents and origin clearly on their labels (often front and back), and the varieties used and the basic character of the wine. Many will also suggest the best foods to complement the wine, or the other way around!
Red wines have their deep colour due to the process in which the grapes are crushed along with their skins and seeds, allowing the pigmentation to enter to the juice, whereas white wines are made with the skins separated immediately after crushing. Australia produces superior red wine and this is attributed to the grape variety used.
A popular grape variety is Shiraz, which apart from giving consistent full-bodied wines with fascinating deep crimson colour, is famous for its rich ripe plum and pepper flavours. Other famous red wines are Cabernet Sauvignon, the classic red variety of Bordeaux. Cabernet Sauvignon wines can be medium to full bodied, and are always well structured and elegant with pungent typically leafy like flavours. Other red wines are Merlot that is a softer with a ”rose petal” like flavor, Grearche , which is highly perfumed and soft, and Pinot Noir which is one of Australia’’s greatest sparkling wines.
Among Australia’’s white wines, the most popular is unquestionably Chardonnay, which is also the most important white grape variety around the world. Chardonnay in Australia produces sparkling and dry white wine styles with ripe melon flavours in warmer regions, and more peach and citrus like in the cooler areas. The oak flavour greatly complements the fruit flavors of Chardonnay and drunk after a maturation of 1-3 years. The other popular white varieties are Reisling, Sauvignon Blanc and Semillon, which is well-known for its perfumed, and delicate light bodied flavors. Like Australia, its wines seem to say, “Just enjoy!”
About The Author
James Copper is a writer for http://www.cecwine.co.uk where you can find information on australian wine
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By Mary Anne Durkee
Tomatoes, the red juicy variety makes be absolutely nostalgic. It reminds of the days when vacations meant spending time with my grandparents. My maternal grandmom had a beautiful kitchen garden and walking with her (holding her hands and listening to her experiences) in her elaborate kitchen garden was real fun. Kids today talk of generation gap in a big way. However, at the time there really did not seem any generation gap between me and my grandmom. I enjoyed every trip back in time with her. Her garden was indeed beautiful and looking back what a collection it was. From tomatoes, eggplants, green chillies, onions, potatoes to coconuts, bananas, guavas and spices like pepper she had it all.
She loved taking a mid-morning walk in the backyard. Walking alongside the varieties of plants with juicy fruits and vegetables hanging from them was a sight that is still very fresh in my mind. She had a lot of interests from gardening to stitching and was an exceptional cook. With age however, she has been restricted to a great extent in what she is able to do physically. When I see her today I really am forced to think of the effect time can have on us. How over the years things change, circumstances change and from a young energetic woman you are restricted to the confines of your home.
It makes me realize as to how important it is to take care of oneself and remain fit. Guess I have been a little carried away by emotions. It does happen to me at times when I sit to write and get a bit nostalgic then it is one thought connecting to the other and here I am on an emotional trip.
Coming back to my topic of tomatoes. The tomato is still surrounded by the many controversies of whether a fruit or vegetable. However, for all practical aspects now we do consider it a vegetable.The earliest discovered cookery book that contained recipes with the tomato dates back to the year 1692 and was found in Naples. However, the tomato definitely has come a long way since. From the pizza, burgers to ketchup and curries, the tomatoes have come to be an important part of our everyday meal. They are available in a variety of colors, sizes and types. From reds, oranges, greens to whites and tiny cherry tomatoes to the big bulky beefsteak tomatoes, they are all superb. The canned tomatoes are a little different, slightly longish, they are known as plum tomatoes.
With a high vitamin C content and rich in the antioxidant Lycopene, tomatoes sure are a must have on your menu. The antioxidant Lycopene fights against the free radicals in our body and has protective properties that prevent cancer and other diseases. It has a high fiber content too in addition to being rich in vitamin A, B, iron and phosphorus.
There are several dishes and variations possible with tomatoes. However, while cooking them you must ensure that you do not do so in an aluminum utensil. The acid content of the tomato reacts with the metal and is not really good for health.
The very thought of the many permutations and combinations that are possible with tomatoes makes me so hungry. Yummy tomato soups, Indian curries, delicious pizzas, lasagna …. can”t resist it any more. I am off to my kitchen to create a mouthwatering dish with the tomatoes lying in my refrigerator.
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular healthy recipes videos on ifood.tv include applerecipes, vegetable recipes and quickrecipes.
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By Joshua Drew
There are some recipes, like your cola glazed ham that you only bring out for the holiday season. There is no reason why you can”t prepare these recipes at other times. Make a Thanksgiving dinner in the middle of the year, or make your Easter breads in the winter. It is a nice special treat your whole family will love.
It can be a great deal of work to create an entire Thanksgiving dinner in the middle of the summer, but the work will be worth it in the end. Make sure your home is suitably air conditioned so that you don”t bake the family while you are cooking a large turkey in your oven all day. You could also bring out your cola glazed ham recipe for a nice treat for a picnic. Prepare it ahead of time and make ham sandwiches for your next trip to the beach. There is no reason to keep these recipes locked away until it is time for the holiday.
To make it extra special bring your holiday meal outside for an outdoor treat. A Thanksgiving dinner at the picnic table is a fun way to have a special meal. You will be having the dinner just like the Pilgrims and the Native Americans did originally. Your special Easter meal, complete with sweet breads and cola glazed ham is wonderful anytime of the year. Don”t save these special times just for the holiday.
You can also opt for some non traditional meals for the holidays. Try Chinese on Christmas. It”ll save you some time and it will be a unique way to celebrate the holiday. Take the stodginess out of your holiday time and try something a little different this year.
Your family might not respond well to the change in the holiday tradition, but once they get used to the idea they will see that each holiday can be a unique experience. Mix it up once in a while and see what happens. Your family will get used to it and even enjoy not knowing what is going to come every holiday.
Try something new this year, serve your cola glazed ham in the middle of the summer and try a picnic on Christmas. It’’s your holiday; you can do anything you like. Create the tradition of no tradition and get those recipes out of the recipe box and use them whenever you like.
About The Author
Joshua Drew is a worldly southern cook.
A whole world awaits the curious flavor and look of his food..
Find more information on his website at Cola Glazed Ham
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By Joshua Drew
Guaranteed no one knows how you get your ham so sweet and delectable. Keep them guessing and no one will be able to figure it out. Your holiday dinner will be the hit of the season and no one will know how you do it. Cola glazed ham is one of those recipes that people would be shocked to know you use. It’’s like putting beer in your chili. There is a unique taste but no one can pinpoint exactly what it is.
Ham is best when it is glazed with a sweet glaze that balances the saltiness of the ham perfectly. There are many different glazes that can be prepared for ham. Most of them make use of a sweet ingredient like honey. Cola glazed ham makes the list of top recipes. But very often it’’s the honey and the clove glazed ham that makes the holiday table. It is your secret what sweet ingredient you used on your sweetly glazed ham. Many people add a bit of mustard to the glaze to give it an extra added kick. This compliments the glaze nicely and won”t be overpoweringly sweet. For a unique cola glazed ham, try cherry cola and add some pineapple and cherries to your ham.
A sweet glazed ham like a cola glazed ham is the traditional way to glaze a ham. However, some people choose to glaze a ham with a spicy mustard or chili. It all depends on your family’’s preference.
For the perfect side dish to your cola glazed ham, try some fried apples to make a nice accompaniment to the ham. Asparagus and potatoes prepared with a cheese sauce go very nicely with ham. Remember you will probably have plenty of leftovers so your ham should be nicely glazed for sandwiches.
There are many casseroles that you can prepare when your holiday meal is over. Ham that is married with baked macaroni and cheese and peas is a wonderful way to use up some of your leftover ham. The sweetness of the ham is a nice way to kick up some simple foods like macaroni and cheese. You can also add your ham to a potato casserole and it will be equally delicious. Try making some ham salad from your leftovers and your ham salad will be sweet and yummy in a ham salad sandwich.
There are many uses for the leftover cola glazed ham after the holiday is over. Try mixing them up with some unique ingredients for a holiday flair for days after.
About The Author
Joshua Drew is a worldly southern cook.
A whole world awaits the curious flavor and look of his food..
Find more information on his website at Cola Glazed Ham
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