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Preserving food by drying has been around as long as man has been hunting and catching his prey. The hunters would lie out pieces of meat and let the sun and wind dry them out naturally in order to have food for the future. This process would dry out the food, preventing the growth of microorganisms and decay. Everything needs air and water, and bacteria are no different. By drying, bacteria and microorganisms cannot survive in the food. In addition, a hard exterior forms to help new microorganisms from entering the source.

Evaporation is the key to dehydration as all water is drawn out. The simple scientific principal behind the reasoning is that there is no way for a biological action to take place without water or air. Enzymes can present themselves in the form of bacteria, fungus, or naturally occurring autolytic enzymes within the food itself but without a source of food, they quickly die.

Throughout the centuries, people have kept the practice of food dehydration but have added several methods to obtain the same results. In addition to sun drying, there are now bed dryers, shelf dryers, spray drying, freeze drying and commercial food dehydrators. Your household oven can even be used as a tool to draw out moisture from a variety of foods.

Every culture in the world uses dehydration. Dried cod was a form of protein for many generations in Europe and the West Indies plantation owners would provide their slaves with the dried, salted fish. Jerky is well known today, made from beef and deer meat. Dried and salted reindeer meat is a traditional Sami food. Saltwater is used to pickle the meat for a few days then it is laid in the sun when the temperature is below freezing. Fruits are good candidates for drying, turning grapes into raisins. Mushrooms are great for storing to use in meals and are much more flavorful than canned. Vegetable bulbs, like chilies and onions also work well but most vegetables, however, are not dried due to the removal of crucial vitamins.

The most popular method of drying today by far, is using a food dehydrator. A food dehydrator is simple to use, dries the contents evenly, quickly and takes the guesswork out of how long and what temperature is recommended. It provides the heat source high enough to guarantee that microorganisms are unable to grow; airflow to circulate the dry air and even provides trays for holding the food while drying. The ease in preparation makes cooking so much easier and also more economical. Using dried fruits in recipes are wonderful when fresh is not readily available and kids love dried fruits and jerky for treats. No preservatives make dried food a healthier way of eating.

Food dehydration is the perfect solution to keeping food from spoiling and enjoying the taste in the days or months to come. It is not unusual to see dried foods with a shelf life of a year and is quick and easy to grab as a special treat on camping trips, the beach or just on the way out the door for the day.

Some of us in the working world today really have no time to eat. I know it sounds horrendous to the average person, but there are people out there with jobs that simply do not allow them to just waltz into an eatery during lunch time, choose their food, try something new and relax over a cool drink on a hot afternoon, talking about office politics and what to wear for the next retreat.

Some people have international clients with conflicting time zones waiting for conference calls, some people have piles of work so high, it would be impossible to finish it within this century, some of us are on the move so much, the office has become the inside of a vehicle. This is where fast food restaurants come into the picture. When they were first invented, there were actually offering a service, a new sort of eating experience targeted to those who simply could not wait twenty minutes for their food and had a shoe string budget when it came down to their dining experience.

The brilliant thing about fast food was that it was really fast – sometimes even less than a few minutes can orders be filled and mouths )and stomachs) be full. I call these restaurants – angels of the quick, the easy and definitely the delicious. Nothing hits the spot like a double cheeseburger or even a Zinger from KFC sometimes and people don’t always go there because they cannot wait for their food. Back to the busy professional. The fast food restaurant is like a godsend to these people because of the fact that they now can pop in, wait in line, order their food and be out their door – all the while on a conference call or sorting out business on their PDA.

And fast food restaurants do not skimp on their meals either, for less than $7 – 8, you can get a full meal with all the trimmings you can expect. For those who are stuck in the office and are weighed down by their work – these restaurants now give you the option of ordering in. All you have to do is dial a number, make your purchase and wait. You can even pay by credit card and remove the hassle of having to find cash when the delivery guy comes. It has become a seamless eating experience from start to finish.

The choices are quite large and varied in Singapore when it comes to fast food restaurants. You have the traditional McDonalds, KFC, Pizza hut – but you have also local and other international chains like Wendy’s, Spizza, Delifrance – you will not be left limited and struggling to choose when you your hunger pangs attack and you need a quick bite. They are also located all over the island so finding one is really no problem. Fast food restaurants in Singapore will give you what you need and in a fraction of the time you need it.

High Protein Dog Food Will Get Your Dog Fit and Trim

High protein dog food must have meat as their primary ingredient. Meat is what gives the food the protein. A dog can live on a meat or vegetable based diet but they will not be their healthiest. They will only be surviving. Dogs need meat to be healthy.

We dog lovers and owners only want what is best for our dogs. We know that we need to meet all of our dogs needs. There are times when we can’t get the most expensive high protein food. Don’t feel that the highest priced is always the best, it’s not. You can either make homemade dog food so you know what source of protein your dog is getting, or if you look around and read labels it is possible to find a high protein food that you can afford.

If you see grain as the protein that is listed first on the food label, do not buy it. Grains only have a minute amount of protein. This can cause your dog health problems such as dry skin, being overweight, low energy, no way to fight infections, and brittle hair.

If fish or meat is listed first on a high protein food label it would mean that the food is of high quality. It will also cost more. But it might save on vet visits later if that is what your dog needs. If you are going to make a high protein homemade food you can add these things as necessary.

People used to think that a high protein level in your dog would cause kidney failure. This is untrue. Even the tests that were done to try and prove this were not done on dogs but rather rats. So don’t worry if the vet says your dog needs a high protein food, they will be OK.

There are so many articles out there about different kinds of proteins that you can get dizzy just looking at them. They try to explain the different amino acids and the balance between what your dog makes on his own versus what he gets from food. If you are confused about this just ask your vet they can give you a simple answer.

What you really need to know is, what is the protein coming from? Is it meat, fish or something else. If it is something else don’t buy it. As long as you know the source of the protein is a good one, the high protein food you buy will be OK.

The Italian people have few entertainment activities at night. So they spend most of their time on supper. Generally, the time for supper is very long from the starter to the pousse-cafe. You may want to sleep after you finish the supper. Sometimes, it can be midnight or the wee hours of the morning after you finish eating. But In no case will the Italian dependents rush the cook to serve food or strike a balance. They always like to have supper slowly and taste food with an easy and gentle mood.

The cuisine in Italy is varied. That is filled with admiration by people. Take the familiar flour for example. An excellent Italian cook can make over one thousand pastries with different flavors. The materials used in different places are so different. So the tastes are as different as chalk and cheese. The carbonara of Rome can be the typical representation of Italian pastry. Its unique point lies in the particular flavor which is from the flour, the eggs and whipped cream all of which are rolled together.

Toscana, where Florence is located, is rich in olive oil. So people often put olive oil onto the pastry with simple material. The taste is very good. Noodles play a main role in Italy. People use a great deal of redeye which is made of cooked love apples as sauce. The seafood noodles are very delicious as clams, shrimps and mussels are all put in that add the variety to Italian noodles. The northern Italy noodles are made with more butter and cream in modus operandi. People like noodles rolled by hand. Then people put other flavors to make the noodles colorful and delicious. The cuttle fish noodle of Venice is one of the representations.

As the traditional food of Italy, macaroni which can be seen in and out of Italy is simple to make. Put dry noodles into the boiling water for a short while and then fish them out. Put boiled water onto the noodles thoroughly and splash in the tray after being filtered water. You can eat with fork after adding oil, broken cheese and some kinds of sauce. The taste can be very good.

The Italian cook says that in Italy the authentic pancake is thin and brittle with tomato sauce, cheese, olive and herb on. When you eat a pancake, you can chop them in suitable size or curl the up.

Most people know the basic elements of survival. They are water, food, shelter, and clothing. Surviving a long term emergency requires having these core four essentials in place before the unexpected happens. Having long term food storage however can be difficult. Many people have a false sense of security because they have some items set aside, but in time of need, realize they have not properly prepared for their nutritional needs. These food storage basics will help you avoid common mistakes.

Variety is the key to a successful storage program. As you start to store food, remember that to survive long term, you must have a mix of different food items and nutrients. If you have stored only the basics, there’s very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of you and your family surviving on it.

Begin by buying small amounts of several items, rather than a large quantity of just one or two things. If something happens and you have to live on your present storage, you will be much better off having a few months supply of a variety of items than a year’s supply of two or three items. Most people only have large amounts of basic items stored such as wheat, milk, honey, and salt. Not many people could survive long term on such a diet. Instead of loading up on wheat, choose a variety of beans, which add texture and color to your food. Also be sure to store spices and flavoring such as bouillon, cheese, onion and a good supply of spices that you normally cook with. Also, make sure you have cooking oil, baking powder and soda, shortening, and yeast. These are basic ingredients in almost all recipes.

Because you will be on a limited diet, you will need to supplement you food with vitamins. Be sure and have a good quality multi-vitamin and vitamin C to start with, and build on that as your budget allows.

Having some quick and easy foods is a good idea to help you through times when you are mentally or physically unable to cook your basic storage items. “No cook” foods such as freeze-dried are perfect because they require little effort to prepare. MREs (Meal Ready to Eat), and canned goods are also a good alternative. Also having a few treats such as candy bars or cake mix will add to your variety.

Always store your bulk foods in proper food storage containers. Food that is left in sacks is highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner. Do not use trash can liners because many are treated with pesticides. The final point to remember is that you can’t just buy your food storage and forget about it.

You should constantly be using and replenishing your supplies. This will keep your supplies fresh, and you will be use to eating these foods if an emergency happens. It is a good idea to have a food storage cookbook and practice making these meals before it is a matter of survival. Properly storing food can seem overwhelming, but taken one step at a time, is actually easily done, and may just save your life.

America’s latest food craze really isn’t so new. Just go back to your childhood summers when the only thing that could break up baseball games or pool parties other than a mom’s voice was the sweet siren call of the ice cream truck rolling into your neighborhood.

Take that image – except replace kids with business professionals and switch out the ice cream man for a gourmet chef – and you have food trucks, coming to a city near you…if they haven’t arrived already.

Growing up in Morocco, Yassir Raouli likely never heard an ice cream truck’s melody. But after trying multiple ventures in New York City – waiting tables, managing night clubs and opening an online clothing shop – Raouli came up with an idea, Bistro Truck, that could carry him to retirement.

“I did research, and I wanted to start a restaurant. I always wanted to have my own place,” he says. “What made sense was the food truck.”

If you still haven’t caught on, the food truck is exactly what it says it is. An entire restaurant, from the kitchen to the cash register, is self-contained in a truck or van. Food truck owners, who often double as the chefs, drive their restaurants to the people rather than letting the people come to them. From there you start to notice differences.

There are food trucks that cater only to the lunch crowd, and others to only the dinner rush; some do both. A number of food trucks are nomadic, posting a week’s-worth of locations on sites such as Twitter and Facebook and making them reliant on their customers’ Internet savvy to guide them to their current locations. Others, like Raouli’s operation, are parked daily at the same spot in the same neighborhood.

It’s the emphasis placed on the quality of food that defines the current wave of food trucks. Aside from the venerable ice cream man, people have been eating street food in the United States for decades – at hot dog carts in Chicago or brat stands in Boston. But over the last few years customers across the country have had the pleasure of myriad gastronomic options. Los Angeles has a kosher taco truck (Takosher). Kronic Krave Grill serves South American arepas four days a week in downtown Austin, Texas. And, not surprisingly, in Portland, Ore., owners pushed the politically correct limit with Kim Jong Grillin’, a Korean BBQ food truck named after the controversial North Korean dictator.

“I think we kind of revolutionized it,” Raouli says of Bistro Truck’s menu, whose daily specials feature items like chilled watermelon soup, kofta kebabs and strawberry panna cotta. “We were one of the first to offer gourmet food.”

Whether Raouli spearheaded the gourmet food truck revolution may be arguable, but the success of his Bistro Truck is definitely not. In late August 2010, on the one-year anniversary of its opening, Bistro Truck was named one of five finalists for New York City’s annual Vendy Awards, a food truck competition whose quirky name belies the competitive seriousness of the event.

Bistro Truck’s nomination should give the business some much-needed notoriety that can offset the obstacles facing food trucks. For example, at traditional restaurants any mishap can be mitigated by a dessert or cocktail on the house. Food truck owners, however, are often limited to a first impression. Patrons get in line, order their food, make the payment, grab their food and go. There’s so little time for interaction with the customers that the vendor must nail the experience to ensure repeat business and positive word of mouth.

On the other hand, there is the advantage of intimacy. “We cook everything in front of people, so we have a one-on-one interaction with a customer – better than what we would have at a restaurant,” Raouli says.

That’s the exact reason Fares “Freddy” Zeidaies – three-time Vendy finalist and the winner of this year’s Vendy Cup – got into the business. He has the experience of previously owning a brick-and-mortar restaurant, one that generated solid business but left him unfulfilled.

“I decided I didn’t want to do it anymore,” Zeidaies says. “It was not fun. It was not me. What I want is to be around the people, not just around the kitchen.”

So nearly nine years ago Zeidaies reinvented himself as “The King of Falafel & Shawarma.” He started paying rent to a parking meter rather than a landlord. Zeidaies faithfully stations his King of Falafel food truck at the same intersection in the Astoria community of Queens, serving Middle Eastern cuisine. Zeidaies is far more satisfied with his street operation. “I love it when they give me that thumbs up,” he says, but he also cautions traditional restaurateurs from naively getting into the food truck business.

Asked if traditional restaurant skills translate to food trucks, Zeidaies says not necessarily. “I thought it was so similar, but not now,” he says. “I once had a nice full head of hair; I was healthy. Now I have a bad knee and I’m tired at the end of the day. At a restaurant, if you don’t want to go in, you have employees or a manager who can take over. You can call an agency and they’ll send you a sous chef. But not at a street restaurant.”

In addition, the initial challenge of finding a parking spot notwithstanding, food truck vendors must deal with the natural elements. “You have to get out in the hot weather, the cold weather,” Zeidaies continues, which may explain why food trucks are booming in climate friendly places like Southern California.

The elements are only part of the difficulties. Gay Hughes, owner of the Original Mobile Tea Truck, which made its way around the suburbs of Boston for years, actually sold her truck in May 2010 and now operates a successful expanded Mobile Tea Shoppe, a stand she sets up at farmers’ markets and craft shows.

About operating the truck, Hughes says, “Each town had its own complicated set of legalities. I often set up at the National Park sites because it was easier dealing with the Federal government than the local agencies – that should say it all.” Hughes also notes the arduous physical demands of the job. “All the up and down, bending and lifting…Frankly, it was quite tough on my body.”

There are also those tight quarters to contend with. “You’ve got about eight feet [of space], and each person has to man a station,” Zeidaies says, explaining that his truck has one person overseeing the grill, one cooking the rice, another preparing the sauces and a fourth person covering the everything else (the cash register, packing the food, etc.). Limited space also affects the initial prep work.

“With a truck, you have to find parking, and then you have to prep all your food once you get there,” Bistro Truck’s Raouli says. “It takes about an hour to an hour and a half after you find your spot.”

The picture Zeidaies and Raouli paint might scare off interested restaurateurs. Or, just maybe, they want to limit their competition, because they both agree that food trucks, unlike other fleeting fads, will remain a strong, albeit unconventional, presence in the restaurant industry.

“The food truck business, if you do it well, you’re going to be very successful,” Raouli says. “We live in a city where you have tough critics, and people’s expectations are high. The best are going to be here for a long time and the weakest are going to be gone before they know it.”

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