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Eating Lean By Smoking?

Seriously, if you’ve ever heard you can lose weight because your appetite is suppressed by cigarettes, this article is for you.

I’ve personally experienced a weight loss by means of smoking e-cigs.  Today, I’ll talk more about it.

janet 240x300 Eating Lean By Smoking?

Can smoking really help you lose weight?

Electronic cigarettes are pen shaped devices that are used as an alternative to traditional cigarettes. These devices provide nicotine to the users by heating liquid nicotine and converting it into water vapors. Despite the fact that electronic cigarettes are gaining popularity, the U.S. Food and Drug Administration remains cynical about these devices. The following are the core components of an electronic cigarette.

Inhaler

Inhaler is the component of an electronic cigarette that the users put in their mouth. In simple words, an inhaler can also be called a filter. (Source:  elevated vaping.)  Generally, the color of an inhaler is white or khaki but you can also find it in various different colors.

Atomizer and Liquid Container

The atomizer is one of the most important components of an electronic cigarette. It heats the e-liquid by extracting it from the liquid container and transforms it into vapors. One end of the atomizer is connected with the battery whereas the other end is connected to the liquid container. The battery provides power to the atomizer which in turn extracts the liquid from the container.

Battery

Most electronic cigarettes contain a lithium ore battery that is rechargeable. The battery is designed like a tube and provides power to other components. You should always make sure that you charge the battery before using the device. If the battery is not properly charged then your device will not generate vapors.

Indicator Light

The indicator light is located at the tip of an electronic cigarette. This LED light lights up when a smoker takes a puff. The color of this light is usually red or blue. The point to note here is that the indicator light is just used as a decorative object. It gives smokers a more realistic experience while they are using their device.

The Dream Vapor products are the ones I used personally.  You can get them online or at local super markets.

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About The Brand VMR

V2 Cigs is a leading electronic cigarette company. V2 Cigs offers electronic cigarettes and related products in different designs and prices. Finding a product that meets your needs and preferences will not be a problem at V2 Cigs as V2 Cigs offers products for starter level to mid level and advanced level users.   Their parent company also owns Vapor Couture, which affords you a good chance to get the best vapor couture coupons.

ecig1 300x180 About The Brand VMR

In order to get started on ecig through V2 Cigs, users can get one of the six starter kits offered by the company. The V2 Cigs Express kit and Notebook Ecig are inexpensive and great for those who are new to ecig smoking. Contrarily, if you are a mid to advanced level user, you can get the V2 Economy Kit or Standard Kit. Moreover, V2 Cigs also offers a special kit for travelers in the form of the Traveler Kit. The kit comes with additional batteries and chargers to ensure you never run out of battery life.

Moreover, users can also get spare batteries from V2 Cigs. The batteries are available in three different types; the Shorty Cig, the Standard Cig and the Long Cig. The standard and long cig will get you more battery hours as compared to the shorty cig.

V2 Cigs also offers useful ecig accessories, disposable electronic cigarettes and eliquid in different flavors and nicotine variations. The disposable electronic cigarettes come without the hassles of charging and are great for those who are on the go. Moreover, the eliquid flavor range is also quite extensive at V2 Cigs and users can pick their eliquid in tobacco, menthol and many other flavors.

If you are interested in buying V2 Cigs products but are worried about the cost, you shouldn’t as you can avail big discounts on your V2 Cigs purchase with the help of V2 Cigs promo codes and coupon codes. The V2 Cigs coupons are very easy to use and can help you avail as much as 40% discount on your purchase.

If you want your nicotine coming from another brand, try EverSmoke by IVG.  You can get Ever Smoke coupons and save just as much money.

Game Cooking

When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin – the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.

Yield: 1 cup

1/2 cup canola oil
2 1/4 lbs. venison bones, chopped into 1″ pieces (or, 2 lbs bones, 1/4 pound meat trimmings)
1 quarts water
1 quarts light chicken stock
2 quarts veal demi-glace (best: make it yourself; more than gourmet’s ready made is not bad)
1/2 lbs. carrots, cut into 1/2″ pieces
1/2 lbs. onions, 1/2″
5 ounces celery, cut into 1/2″
3 peppercorns, crushed
2 juniper berries, crushed

Heat canola oil over high heat in a heavy pan large enough to hold bones in one layer, until just before smoking. Add bones and cook until well-browned and caramelized – do not turn before a good crust develops, and once turning, do not stir bones. You want a good, deep, rich caramelizing layer. The last few minutes, add the meat trimming, if you are using it. You want a good russet color to the bones, not black – watch for this and discard any blackened bones. Pour off fat from pan.

Add a little of your water, enough to deglaze the pan, reserving the rest for later. Using a wooden (ideally, flat) spoon, scrape the bones free and scrape up and loosen any browned bits. In my kitchen, I use to tell my chefs the pan should look, on the bottom, as if it had been washed. Add a little more water and allow to work – listen for the crackle to die down to a gentle bubbling, then, as the water evaporates, the gelatin will extract from the bones and it will begin to crackle again. Add 3/4 cups of the light chicken stock and deglaze/reglaze as before. Add vegetables and stir to deglaze/reglaze. Add remaining water, chicken stock, and veal stock. Deglaze fully and transfer to stock pot.

Bring to a simmer over medium heat, with pot offset to one side to set up a convection for skimming – throughout the process, you don’t want to allow accumulated scum and impurities to be reincorporated into the sauce, so skim the surface regularly. Skim and simmer for 30-45 minutes or until stock is at level of bones. If you have a fine mesh sieve, first strain the sauce through a coarse strainer then through the fine mesh sieve. If not, a coarse sieve with a layer of cheesecloth will do. The important thing is to strain with the coarse strainer first, then pass through the fine strainer. Pour strained stock into pot. Simmer until reduced to sauce consistency. Last ten minutes of reduction, add your crushed peppercorns and juniper berries, and reduce to 1 cups. Double strain again and serve.

Hunting can bring good food to the table. As a chef, I always sought to marry what I knew with what hunters and farmers always knew – the best food comes from the season and the land one knows. I hope you enjoy this recipe. Visit me anytime for more tips and thoughts on the outdoor life – a1-outdoors. com.

Decorate this beautiful Barbie Doll Cake for any occasion and have Barbie personalize it with a Happy Birthday message for your friends. Decorate Barbies ski. . .

Kids Food

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, mostly all thought, mostly all motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The food elements.

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The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

The digestible food elements are often grouped, according to their chemical composition, into three classes; vis. , carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature’s laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of “albumen. ” The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.

Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc. , it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.

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Concerning the purpose which these different elements serve, it has been demonstrated by the experhyments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;

1. They furnish material for the production of heat;

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man’s natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.

Proper combinations of foods.

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While it is important that our food should contain some of all the various food elements, experhyments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experhymentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.

It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.

Sneaky cheese, immortal honey, and frog milk. Post to Facebook: Like BuzzFeedVideo on Facebook: Post to Twitt. . .

Cook Essentials

I am a new cook, plus pots and pans, what are the most used essentials that are commonly used in the recipes are. (Spices, condiments, vegetables, etc) I need to go shopping so please help me out. Well, I have the answer here. You can buy a basic rack 20 bottle spice shop, get an empty one from a thrift store for other spices also {collect} later. Grater, good knife, fins, etc, would highly recommend a sealant vacuumn {money saved buying the other things that need cutting board} {not one of those glass – they are terrible – get a big plastic un}, gloves cooking, whisk, rolling pin, hammer tenderizer meat {}. Oven Thermometer + hand held, crock pot, at least 6 qt. Steam, broil, ceramic dishes or glass baking set, colander, a good mix if you can afford {remember to do things that save money, and it gets pretty expensive. Personally I like to go to a store of used restaurant equipment {you can find one on line}, their stuff lasts much longer than Wal-Mart trash. There are lots more things I could list, but I'm sure this is a lot of money already.

In this video showing any inexpensive items to have in the pantry and freezer to facilitate great tasting meals for new cooks if your newly married, yes. . .