Saturday, July 02, 2005

more fixing

Last night I did some makeup work to the board, as you can see I surrounded the posts(left side) with css dashed border boxes. i'm also thinking about adding a semi-translucent image background to that whole Page.

Per the chef's request the message board will be moved from within the Miami Beach site to where the Hotels menu is located that would be the "homepage" but I may do so with a new and different message board system something with categories.
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Friday, July 01, 2005

kenepas




kenepas (also known as genipa, quenepa, mamoncillo, or Spanish lime), these are small fruits of Melicoccus bijugatus, a tropical tree. The dark green skin looks like that of a lime, but the resemblance ends there, as it can be neatly cracked open between the teeth with a soft bite.

Once hatched, inside is a large seed covered with a peach-colored layer of sticky, gummy flesh. The taste is sweet-sour, and leaves your tongue with a little of that "furry" feeling some fruits can give you.


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Food Safety Tips for a Safe and Healthy 4th of July .


Food Safety

Practicing proper food handling techniques will protect yourself, your family and friends from food-borne illness and food contamination. Here are some tips to keep in mind when preparing, storing and cooking food as you celebrate July 4th.

Wash Hands, Utensils, and Food Preparation Surfaces

  • Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels.
  • Consider using moist disposable towelettes for cleaning your hands.
  • Keep all utensils and platters clean when preparing food.

Preparing Fruits and Vegetables

  • Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under running tap water before packing them. Packaged fruits and vegetables labeled "ready-to-eat," "washed," or "triple washed" need not be washed.
  • Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

Safe Grilling Tips

Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.

Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.

If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so immediately before the food goes on the hot grill.

When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving.

  • Beef, veal, and lamb steaks and roasts--145°F for medium rare, 160°F for medium, and 170°F for well done.
  • Ground pork and ground beef--160°F.
  • Ground poultry--165°F.
  • Poultry breasts--170°F.
  • Whole poultry (take measurement in the thigh)--180°F.
  • Fin fish--145°F or until the flesh is opaque and separates easily with a fork.
  • Shrimp, lobster, and crabs--the meat should be pearly and opaque.
  • Clams, oysters, and mussels--until the shells are open.

Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.

Serving Food Safely

  • Keep cold foods cold and hot foods hot.
  • Do not use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water.
  • Hot food should be kept hot, at or above 140 °F. Wrap well and place in an insulated container.
  • Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
  • Don't let perishable food sit out longer than 2 hours.
  • Food should not sit out for more than 1 hour in temperatures above 90°F.

Ice cream

Every year homemade ice cream causes several outbreaks of Salmonella infection. But you can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product, egg substitute, or pasteurized shell eggs for the raw eggs in your favorite recipe.

Other options for safe homemade ice cream are to use a cooked egg base or prepare it without eggs. Even when using pasteurized products, the U.S. Food and Drug Administration and the U.S. Department of Agriculture advise consumers to start with a cooked base for increased safety, especially if serving people at high risk.

Finally, ensure that the dairy ingredients you use in homemade ice cream, such as milk and cream, are pasteurized.

A Note About Transporting Food

  • Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 40°F.
  • Consider packing beverages in one cooler and perishable foods in another.
  • Meat, poultry, and seafood may be packed while it is still frozen so that it stays colder longer. Be sure to keep raw meat, poultry, and seafood securely wrapped so their juices don't contaminate cooked foods or foods eaten raw such as fruits and vegetables.
  • After washing fruits and vegetables dry them with a clean cloth towel or paper towel before packing them.
  • Keep the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk. Limit the times the cooler is opened.

If you have questions, please contact the Center for Food Safety and Applied Nutrition's Outreach and Information Center at 1-888-SAFEFOOD.



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Trying to save a catfish as big as a bear.



"I take him by his mouth because I can hold onto him, but it doesn't hurt him," said Hogan, a researcher tracking the species, one of the world's largest and found only around here. Its vital signs are good:

"He's breathing, he's fighting ... He's trying to get away, now he's shaking me and biting my finger."

The Mekong giant catfish -- whose Cambodian name means "the king of fish" -- is a rare find in these waters, a Mekong River tributary.

Its sharp fall in numbers -- only eight were reported caught last year, down from about 80 a decade ago -- led to its recent listing as critically endangered, and has researchers concerned about the health of the mighty Mekong.

"Here we have a species that runs a risk of being the first species in the Mekong River to go extinct," said Hogan, a researcher with the University of California at Davis.

Hogan has spent three years in Cambodia tracking the giant catfish. Fishermen alert him when one glides into their more than 328-foot-long nets trawling the river bottom, and Hogan goes out to weigh, measure, tag, collect a tissue sample and release the animal.

His goal is to see how many of these catfish are left. They were once found in Laos, Cambodia, Thailand, Vietnam and perhaps Myanmar and southwest China. But today, fishing, dam building and navigation projects seem to have reduced their home waters to the mighty Mekong, which flows through the heart of Southeast Asia, and its tributaries in Cambodia, Laos and Thailand.

When the catfish was listed as endangered on the World Conservation Union's Red List of Threatened Species in 1996, not much was known about its rate of decline, said Caroline Pollock, a research scientist for the Gland, Switzerland-based organization, also known as IUCN.

More data, including Hogan's, have shown that its numbers fell by at least 80 percent over the last 13 years, a "pretty massive decline" that prompted the critically endangered classification in the group's latest list released Nov. 18, Pollock said.

The giant catfish isn't the average bottom feeder: It grows up to 660 pounds and nearly 10 feet in length -- sharing the title of largest freshwater fish with a close relative, the dog-eating catfish, according to the Guinness Book of World Records. Its only other rival in size is found in the Amazon River.

The largest catfish in Europe used to grow 16 feet long, but not anymore, and those in the United States don't get much larger than 6 feet.

The fish is well known in the Mekong countries, where some people believe fishing for it has gone on thousands of years.

In Cambodia, Buddhists pour a medicinal perfume on it to bring good luck. In Laos, legend has it that four centuries ago, the king used to sacrifice a man and woman each year to cave spirits to get their permission to catch the giant catfish.

And in Thailand, where it has been proposed as the national fish, there's a painting of it more than 3,500 years old on a riverbank cliff in the northeast.

Around the Mun River in northeastern Thailand, fishermen believe they must not catch it, and if they do, they hold a ceremony with a monk and burn a picture of it to ward off bad luck. In Baan Haad Bai on Thailand's border with Laos, fishermen pray every April to the spirit that protects the giant catfish, beseeching it to allow them to catch it.

Fish are an important source of food and income for the more than 60 million people who live in the Mekong River basin. Studies show that the annual fishery yield is as much as 1.93 million tons, worth about $1.45 billion, according to the Mekong River Commission.

Men, women and children can be spotted fishing in Cambodia's Tonle Sap, either casting nets or scooping the water with oversized butterfly- shaped sieves. Four boats mark the area where wealthier fishermen use the long nets that end up trapping the giant catfish.

Some researchers believe that the fate of this legendary fish is a sign of things to come for other denizens of the 3,032-mile Mekong River, which is home to about 1,245 species, second only to the Amazon in terms of the biodiversity of its inland waterways.

If it goes extinct, "there's something probably going on in the environment that's not healthy for fish," said Hogan, whose work includes genetics and migration patterns. "In all likelihood there'll be other species that might disappear later, or populations of species that people depend on for food that might decrease."

The river had mostly remained isolated due to wars and geography, but dams recently built along it in China and work on the upper Mekong River to clear navigation channels for large boats are threatening the catfish and other species, said Chainarong Sretthachau, director of the Southeast Asia Rivers Network.

At Khon Phi Laung, rapids near the Thai-Laos border that are in the area of the only known spawning grounds for giant catfish, villagers haven't snagged one of the species in the last three years and the overall catch has fallen as well, Chainarong said.

"The fishers are worried about their income," he said, adding that many had to stop fishing.

One Chinese dam is only about 124 miles upstream from Khon Phi Laung, and proponents of expanded commercial navigation have suggested blasting the rapids area to enlarge the river -- a move researchers say could drive the giant catfish out of the water and into the history books.



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Live Chat

I've added a new live chat thingy to the page!. unlike the tag board ontop of it the live chat box allows various people to engage in IM like conversations online.

my screen name is "duneglow" if you see my screen name on the chat box is because i'm online most likely doing work on the page so don't hesitate to say "hey!"

manny
duneglow
http://testkitchen2.atspace.com
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Various Pictures Test

This is just a posting test, I dont want to hurt anyones feelings that I may have excluded from the picture slide show, I basically just grabbed the first 29 pictures of a folder for this test, I'm compiling a larger slide show wish will include everyone that I've taken pictures of.

manny

P.S

comments are open so you are able to comment on these pictures,look for the
comments link under each post, click on it to access
the comments posting page. happy commenting ;)




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