Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It’s best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It’s always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.
Copied with permission from: http://plrplr.com/64673/your-vacation-first-aid-kit/
Survival Essentials
Friday, November 29, 2013
Thursday, November 14, 2013
How to Choose Your Hunting Rifle
Amateur hunters must give this subject a lot of thought because the hunting efficiency depends greatly on the used rifle. With other words, if hunters don’t own a suitable rifle for a particular type of hunting and to fit the hunting style, the results won’t show up very soon and in some cases, not at all.
The very first issue a future rifle owner must think about is the cartridge. Let’s take for example choosing a rifle for a deer hunt. Experts affirm that a 150 grain bullet is recommended for this type of hunting. To narrow the list, it is advisable to look for the most popular models, like the: .270 Winchester, .30-06 Springfield, .308 Winchester and others as well. What future rifle owners must know is that standard cartridges are uniquely named so the name of the cartridge indicates the dynamic and physical characteristics of the cartridge. Hunters mustn’t forget that in order to safely fire a cartridge, the rifle must accept that specific cartridge as it can’t fire other cartridges.
Next order of business, future rifle owners must think about the action. Basically, there are four types: bolt action, lever action, pump action and self-loading ( auto-loading / semi-automatic ) action. Single shot rifles come in the following types: break-open, rolling block, falling block, trapdoor and others as well. Of all of the above mentioned, the bolt action retriever has the simplest design which allows rifles to be loaded with more than just one single cartridge. It is also easier to maintain and is more reliable in comparison with other action types.
Stock materials are in most cases made out of wood ( laminated or not ), fiberglass or plastic. The rifles that have a wood stock material are generally made out of walnut due to the fact that it is sturdy; feels good in the hunter’s hands and it is also aesthetically pleasing. From all common stock materials, the laminated wood is the strongest and the most durable available but they are a little bit heavier than others. More and more popular among hunters are the synthetic materials basically because they are less expensive and less affected by moisture in comparison with the walnut stocks.
The barrel length varies from 18 to 26 inches but all lengths aren’t available on all models. When choosing the length, hunters must think about what the length implies: the stiffness of the barrel, the length, the weight and the bullet’s speed as it leaves the barrel’s end. If the barrel is longer it will so to say ” wiggle ” when the cartridge is fired which will have a huge impact on the accuracy. Shorter barrels are a little bit more accurate but for a hunting rifle the difference is basically insignificant. The disadvantage of a lighter gun is that the recoil is more powerful in comparison with the recoil on heavier rifles.
Most of the metal parts of a bolt action rifle are made of either carbon steel or stainless steel. Carbon steel has one major advantage and one major disadvantage. The major advantage would be that it is less expensive while the major disadvantage would be that it has the tendency to rust ( although carbon steel parts are in most cases treated in order to reduce the rusting risks ). Stainless steel parts resist very good to rust but are a little bit more expensive.
As you can see, there are many aspects a hunter must take into consideration before choosing the most suitable hunting rifle. One last thought, it is very important to think about the game you are about to hunt before choosing the rifle and also don’t exaggerate when buying, not too expensive but also not too cheap, somewhere in between.
The very first issue a future rifle owner must think about is the cartridge. Let’s take for example choosing a rifle for a deer hunt. Experts affirm that a 150 grain bullet is recommended for this type of hunting. To narrow the list, it is advisable to look for the most popular models, like the: .270 Winchester, .30-06 Springfield, .308 Winchester and others as well. What future rifle owners must know is that standard cartridges are uniquely named so the name of the cartridge indicates the dynamic and physical characteristics of the cartridge. Hunters mustn’t forget that in order to safely fire a cartridge, the rifle must accept that specific cartridge as it can’t fire other cartridges.
Next order of business, future rifle owners must think about the action. Basically, there are four types: bolt action, lever action, pump action and self-loading ( auto-loading / semi-automatic ) action. Single shot rifles come in the following types: break-open, rolling block, falling block, trapdoor and others as well. Of all of the above mentioned, the bolt action retriever has the simplest design which allows rifles to be loaded with more than just one single cartridge. It is also easier to maintain and is more reliable in comparison with other action types.
Stock materials are in most cases made out of wood ( laminated or not ), fiberglass or plastic. The rifles that have a wood stock material are generally made out of walnut due to the fact that it is sturdy; feels good in the hunter’s hands and it is also aesthetically pleasing. From all common stock materials, the laminated wood is the strongest and the most durable available but they are a little bit heavier than others. More and more popular among hunters are the synthetic materials basically because they are less expensive and less affected by moisture in comparison with the walnut stocks.
The barrel length varies from 18 to 26 inches but all lengths aren’t available on all models. When choosing the length, hunters must think about what the length implies: the stiffness of the barrel, the length, the weight and the bullet’s speed as it leaves the barrel’s end. If the barrel is longer it will so to say ” wiggle ” when the cartridge is fired which will have a huge impact on the accuracy. Shorter barrels are a little bit more accurate but for a hunting rifle the difference is basically insignificant. The disadvantage of a lighter gun is that the recoil is more powerful in comparison with the recoil on heavier rifles.
Most of the metal parts of a bolt action rifle are made of either carbon steel or stainless steel. Carbon steel has one major advantage and one major disadvantage. The major advantage would be that it is less expensive while the major disadvantage would be that it has the tendency to rust ( although carbon steel parts are in most cases treated in order to reduce the rusting risks ). Stainless steel parts resist very good to rust but are a little bit more expensive.
As you can see, there are many aspects a hunter must take into consideration before choosing the most suitable hunting rifle. One last thought, it is very important to think about the game you are about to hunt before choosing the rifle and also don’t exaggerate when buying, not too expensive but also not too cheap, somewhere in between.
Wednesday, November 13, 2013
Hunting Deer with A Bow
Bow hunting is not easy. One of the most difficult things to do is to get close enough to the prey and fire that bow of yours. Nevertheless, once gun season comes to a close you will end up being in that scenario one way or another at one point in time when hunting. Hunting with a bow, during the times when gun season is over is a daunting task. There aren’t that many places to hide, because most if not all leaves are gone by this time and the hunter needs to be cautious and experienced. Many hunters try hiding on trees to be able to avoid being detected by their pray.
The most popular pray is deer, and deer hunting with a bow is an excellent and rewarding pass time. Hunting deer with a bow gives the hunter an advantage when doing so in a close area. Many experienced bow hunters hunt for deer at pine forested areas where deer go to hide. Hunting in such areas takes away the deer’s advantage, the advantage it would normally have due to the bows limited range. It is best advised to find a heavy trail leading into a forested area, an area with pine, climb a tree that oversees the vicinity. Have in mind that the best range to fire a bow is within a 50 yard radius. It is imperative that you find a good spot to hide.
Staying on the edge of this area will inevitably drive your pray away. You will stick out like a shore thumb and will never get a good chance to fire that bow of yours. Experienced hunters know well that deer, especially during the end of the hunting season, are extremely cautious when entering or approaching open hardwoods. Nevertheless, they are relaxed and carefree when entering a pine thicket. A thick pine area provides deer a good hiding place, it is close cover that allows them to feel secure and don’t expect anyone to be there.
The hunter needs to stay alert at all times if there is a chance to kill a deer. Every experienced hunter will tell you that in most cases they hear their pray before they see it. Most of the time, hearing a sound is what makes the hunter look towards a direction, towards the direction of the pray. Being alert is very important for the hunt, especially when hunting with a bow; more so when hunting in a wooded pine area. Deer will be more likely to sneak up to the hunter in this type of area.
They occasionally snap a twig in pine thickets but could sneak up behind you without making a single sound. That’s why many hunters prefer to have hearing equipment with them during these kinds of hunts. When hunting with a bow, you need to get up close so you will need a good advantage over the pray. Aside from the hearing aide, the good warm cloths and boots and hat the hunter should have a good fine tuned hunting bow.
Tuesday, November 12, 2013
Fishing With Jigs
There seems to be one thing most anglers do that isn’t quite right. That’s how they fish a jig. Most fish it faster they they should. Jigging can produce a nice quanity of bass but it’s main goal is to produce quality bass.
In The Spring
Fish brush, lily pads that are just coming up, boat docks and rocks. Try fishing shallow water, it warms up fastest. Fish with a 1/2 ounce jig tipped with pork.
In The Summer
Now is when most anglers go to a faster moving lure, you should try jigging. Fish creek beds, channels, grass and lily pads.
In The Fall
Try fishing jigs around wood. Logs, stumps, boat docks and downed trees are good places to fish your jig this time of year. Also try the lily pads that are dying off.
In The Winter
Rivers are great for winter fishing. Try to find slow moving water in the 3 to 9 foot range. A heavier jigs like a 3/8 ounce tipped with pork works good. Deep water can find schools of bass in slow moving water.
Jigging can be one of the best bass producing methods if you fish it slow enough. Keep the jig in front of the fish, move it very slow and you’ll have good results if there are fish to be caught.
Monday, November 11, 2013
Fishing Kit Basics
Before going deeper into the technicalities, make sure that a fishing license is secured. To be an amateur fisherman there are basic pieces of fishing equipment needed to complete your exciting journey in the fishing world. Knowing the line type and matching the right rod and reel to the fishing technique is just basic common sense. Match these tools appropriately and expect a more enjoyable experience for a more comfortable fishing. There are several things that causes the reel to turn into a bird’s nest, don’t worry, even experienced fishermen encounter this every now and then.
The main objective is to match the rod, the reel, the line and the lure. These will only cost a newbie around $25 to $40 and they could last for years. The 3 main issues when shopping for a rod are: Guides that are attached to the rod; Grip or handle holds the rod and could come in either cork or foam. They come in different lengths so the comfort to the user must be considered; and the reel seat where the reel is connected.
Dealers make a lot of fishing rods that could either be single or consist of two or more pieces when assembled. The connection is very simple; just connect the male and female ends together to make sure the guides are lined up. This would only last for a minutes. Sometimes, lubricants are needed. When shopping for a rod, slightly bend it to get the feel of it. Again comfort should be considered when using the equipment.
Rods of any type will work. It should be around 6′ long and medium weight. Even a long stick will work. This should be long, straight and flexible so it will not easily break. The most popular rod is Graphite because it is so light yet so strong. Wispy rods should be up to 4m long to be used for long casts in moderate winds.
There are a lot of fishing lines to choose from and it can be very confusing to find the best. It is mostly made of nylon and “monofilament” that comes in spools of different lengths that are called Tests. The larger the fishing line the thicker it is in diameter. Find a piece of a 4lb. or 4 lb. Test that is almost 10′ long for the basic rig.
The basic rule is that all the gears should match. To summarize your fishing kit, it should include other stuff as well: net, stringer, line clippers, fishing knife, first aid box, a pail of bait, sunglasses, fishing hat, and talking about the basics, don’t forget your SNACKS!
The main objective is to match the rod, the reel, the line and the lure. These will only cost a newbie around $25 to $40 and they could last for years. The 3 main issues when shopping for a rod are: Guides that are attached to the rod; Grip or handle holds the rod and could come in either cork or foam. They come in different lengths so the comfort to the user must be considered; and the reel seat where the reel is connected.
Dealers make a lot of fishing rods that could either be single or consist of two or more pieces when assembled. The connection is very simple; just connect the male and female ends together to make sure the guides are lined up. This would only last for a minutes. Sometimes, lubricants are needed. When shopping for a rod, slightly bend it to get the feel of it. Again comfort should be considered when using the equipment.
Rods of any type will work. It should be around 6′ long and medium weight. Even a long stick will work. This should be long, straight and flexible so it will not easily break. The most popular rod is Graphite because it is so light yet so strong. Wispy rods should be up to 4m long to be used for long casts in moderate winds.
There are a lot of fishing lines to choose from and it can be very confusing to find the best. It is mostly made of nylon and “monofilament” that comes in spools of different lengths that are called Tests. The larger the fishing line the thicker it is in diameter. Find a piece of a 4lb. or 4 lb. Test that is almost 10′ long for the basic rig.
The basic rule is that all the gears should match. To summarize your fishing kit, it should include other stuff as well: net, stringer, line clippers, fishing knife, first aid box, a pail of bait, sunglasses, fishing hat, and talking about the basics, don’t forget your SNACKS!
Saturday, November 9, 2013
Fishing Tips
Fishing is not just about fishing.Its About fishing, during a fishing trip, families and friends relax together as they enjoy being outdoors and learning new skills. Fishing is considered as a great sport in almost all countries and Canada is no exception. Fishing is the kind of gift that lingers, one that’s sure to outlive you and me.
What is Fly Fishing.
Fly fishing is a distinct and ancient angling method, most renowned as a method for catching trout and salmon, but employed today for a wide variety of species including pike, bass, panfish, and carp, as well as marine species, such as redfish, snook, tarpon, bonefish and striped bass. Fly lines are heavier than regular fishing line, some made to float and some heavier to sink. Fly fishermen seeking bass developed the spinner/fly lure and bass popper fly, which are still used today. Fly fishing can be done in fresh water or salt water. Fly fishing for trout is a very popular sport which can be done with dry flies, sinking wet flies and sinking nymphs.
What About Bass.
Bass fishing is a wonderful activity and to derive the maximum benefits out of it, it is better you get to know few basics about the activity and it will be sure your additional knowledge can see you through your success in bass fishing.
Trout About.
Trout tend to be looking upstream for food, explaining the success of fishing “from” downstream while wading upstream. Trout tend to strike at the “edges” between fast and slow moving water.
Salmon
Salmon are known for their size and beauty.One of the favorites among fishermen.
No Bait,no Fish
Bait includes, but not limited to fish, fish eggs, crayfish, worms, grubs, crickets, corn, cheese, bread, pork rinds, putty or paste-type products, and flavors or scents applied to or impregnated into artificial lures. For a beginner, live natural bait such asworms, minnows, crickets, and other insects is a good option. You might also need a live bait container (such as a minnow bucket or aworm box), a stringer or an ice chest to keep your catch fresh, a landing net,rod- and- reel cases and a first- aid kit for minor emergencies.
Streams and Rivers
Fly Fishing Colorado’s 6,000 miles of streams and over 2,000 lakes and reservoirs offer numerous fishing opportunities for cold water or warm water species. Colorado cold water streams and lakes contain native cutthroat trout, brown, rainbow, brook or lake trout. Our warm water streams and lakes contain perch, sunfish, walleye, bass, catfish and other warm water species. Men – Wading trout streams can be a lot of fun and, trout fly fishing is it brown trout, lake trout, rainbow trout or just about anything else that is trout, can keep the fly fisherman engrossed for hours on end.
Fishing is something near and dear to many of us, as are our families and vacation days. Fishing is a great way to beat the heat, but it helps to know how to use the high temperatures to your advantage. Modern fly fishing is normally said to have originated on the fast, rocky rivers of Scotland and Northern England.
Friday, November 8, 2013
Power Hunt High Performance 12 Volt Grill - STARTER KIT Starter
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Finding the Fish
Before you attempt to catch fish, you need to find out where they are. Remember that fish are found nearly everywhere there is water with sufficient levels of food, oxygen, and cover. You are certain to be within a relatively close distance to a body of water that has fish living in it. For an angler, this is good news. They are there – now you have to find them!
All fish are different. Because of this, they do not all live in the same kind of waters. Fish tolerate different environmental conditions. Some of these include differing levels of salt, amounts of oxygen, types and amounts of food, water temperature, and hiding areas. The most distinguishing element of fish is salt. Some fish do not live in areas where there is a lot of salt.
On the other hand, some fish need salt to survive. There are also some types of fish that can live in both saltwater and freshwater. Freshwater ponds, reservoirs, and rivers contain significantly less salt than the ocean. North America has a majority of freshwater bodies. Some of the fish that you will find in these freshwater bodies are the bluegill, carp, catfish, crappie, and bass. In contrast, many species of fish live in the ocean’s salty water. Thanks to their kidneys, these fish are able to keep the proper balance of salt in their body. The more popular saltwater fish are the bluefish, cod, sea trout, tuna, and flounder.
Another factor that weighs heavily on where you will find certain fish is oxygen. All fish must have a certain level of oxygen to survive. Some fish, such as carp, survive on less oxygen than fish like trout. The living plants within a lake or stream directly affect the amount of oxygen in the water. They add oxygen to the water through photosynthesis. This process uses sunlight to make food. Oxygen also makes its way into water from the surrounding air. You will find certain fish in certain bodies of water based on what kind of food is there. It is based on the amount and type of food available in a setting. All fish need to eat, so the amount of competition with other fish is a factor that determines which fish will be in certain areas.
Fish prefer different water temperatures. Some fish are flexible. They have the ability to live in a wide range of temperatures. Other fish, however, need either cold or warm water to survive. Trout is an example of this. You will only find trout in cold water. Your best bet for finding a certain type of fish is to learn about the type of water it prefers. They are most often found in water that is close to their preferred temperature. We, as humans, can control one factor when it comes to where fish live. Water quality often determines where a fish will live and we have the means to ensure a high level of water quality. All fish must have water that has adequate levels of oxygen. Good-quality water will obviously support more species of fish than water that is polluted. Water that is stagnant, polluted, or lacking adequate oxygen simply cannot support a large group of fish.
While some fish, such as carp, live in water that is not very clean, most fish need a high quality of water in order to survive. Discovering the places where fish live is the first step to successful fishing. Several factors come into play when looking for a fish’s habitat. Some of these are the levels of salt and oxygen found in water. Another factor is the temperature of the water. All fish are different. Because of this, it benefits you, the angler, to take the time necessary to find the bodies of water in which they live.
All fish are different. Because of this, they do not all live in the same kind of waters. Fish tolerate different environmental conditions. Some of these include differing levels of salt, amounts of oxygen, types and amounts of food, water temperature, and hiding areas. The most distinguishing element of fish is salt. Some fish do not live in areas where there is a lot of salt.
On the other hand, some fish need salt to survive. There are also some types of fish that can live in both saltwater and freshwater. Freshwater ponds, reservoirs, and rivers contain significantly less salt than the ocean. North America has a majority of freshwater bodies. Some of the fish that you will find in these freshwater bodies are the bluegill, carp, catfish, crappie, and bass. In contrast, many species of fish live in the ocean’s salty water. Thanks to their kidneys, these fish are able to keep the proper balance of salt in their body. The more popular saltwater fish are the bluefish, cod, sea trout, tuna, and flounder.
Another factor that weighs heavily on where you will find certain fish is oxygen. All fish must have a certain level of oxygen to survive. Some fish, such as carp, survive on less oxygen than fish like trout. The living plants within a lake or stream directly affect the amount of oxygen in the water. They add oxygen to the water through photosynthesis. This process uses sunlight to make food. Oxygen also makes its way into water from the surrounding air. You will find certain fish in certain bodies of water based on what kind of food is there. It is based on the amount and type of food available in a setting. All fish need to eat, so the amount of competition with other fish is a factor that determines which fish will be in certain areas.
Fish prefer different water temperatures. Some fish are flexible. They have the ability to live in a wide range of temperatures. Other fish, however, need either cold or warm water to survive. Trout is an example of this. You will only find trout in cold water. Your best bet for finding a certain type of fish is to learn about the type of water it prefers. They are most often found in water that is close to their preferred temperature. We, as humans, can control one factor when it comes to where fish live. Water quality often determines where a fish will live and we have the means to ensure a high level of water quality. All fish must have water that has adequate levels of oxygen. Good-quality water will obviously support more species of fish than water that is polluted. Water that is stagnant, polluted, or lacking adequate oxygen simply cannot support a large group of fish.
While some fish, such as carp, live in water that is not very clean, most fish need a high quality of water in order to survive. Discovering the places where fish live is the first step to successful fishing. Several factors come into play when looking for a fish’s habitat. Some of these are the levels of salt and oxygen found in water. Another factor is the temperature of the water. All fish are different. Because of this, it benefits you, the angler, to take the time necessary to find the bodies of water in which they live.
Thursday, November 7, 2013
Energize with Almonds
Here’s a surprising health hint: Don’t exercise. At least, not unless you’ve properly fueled up first. Nutrition expert Keith Ayoob, author of “The Uncle Sam Diet: The 4-Week Eating Plan for a Thinner, Healthier America” (St. Martin’s Paperbacks), offers answers to some common questions on nutrition:
Q. How can I eat for energy before I work out?
A. Eat a mixture of carbohydrates, protein and healthy unsaturated fat about two hours before you work out. The protein and fat will help you feel full and the carbohydrates provide quick energy, increasing the effect of your workout. Try a slice of whole grain bread with a tablespoon of almond butter and a few slices of strawberry or banana.
Q. I often hit a mid-afternoon slump…what should I eat?
A. Not salty, high-fat snacks that are void of essential vitamins and minerals. Try a handful or two of almonds-they will help keep you fuller longer, during the workday and at the gym. A one-ounce handful of almonds offers heart-healthy monounsaturated fat, protein, fiber, magnesium, potassium, calcium, phosphorus and iron, all in 160 calories. Almonds also contain the antioxidant vitamin E, which can help repair muscles. Plus, research shows almonds can help lower LDL, or “bad,” cholesterol and may play a role in losing weight.
Try this before a workout:
Ginger-Glazed Almonds
with Dried Fruit
Cooking spray
1 tablespoon unsalted butter
11/2 tablespoons packed light brown sugar
1 tablespoon water
11/2 teaspoons peeled and finely grated fresh ginger
3/4 teaspoon kosher salt
1/8 teaspoon ground ginger
1 cup whole blanched or natural almonds
1 cup dried berries, cherries, cranberries, mango, apricot, apple, pear or other dried fruit
Q. How can I eat for energy before I work out?
A. Eat a mixture of carbohydrates, protein and healthy unsaturated fat about two hours before you work out. The protein and fat will help you feel full and the carbohydrates provide quick energy, increasing the effect of your workout. Try a slice of whole grain bread with a tablespoon of almond butter and a few slices of strawberry or banana.
Q. I often hit a mid-afternoon slump…what should I eat?
A. Not salty, high-fat snacks that are void of essential vitamins and minerals. Try a handful or two of almonds-they will help keep you fuller longer, during the workday and at the gym. A one-ounce handful of almonds offers heart-healthy monounsaturated fat, protein, fiber, magnesium, potassium, calcium, phosphorus and iron, all in 160 calories. Almonds also contain the antioxidant vitamin E, which can help repair muscles. Plus, research shows almonds can help lower LDL, or “bad,” cholesterol and may play a role in losing weight.
Try this before a workout:
Ginger-Glazed Almonds
with Dried Fruit
Cooking spray
1 tablespoon unsalted butter
11/2 tablespoons packed light brown sugar
1 tablespoon water
11/2 teaspoons peeled and finely grated fresh ginger
3/4 teaspoon kosher salt
1/8 teaspoon ground ginger
1 cup whole blanched or natural almonds
1 cup dried berries, cherries, cranberries, mango, apricot, apple, pear or other dried fruit
Wednesday, November 6, 2013
Backpacking on a Budget
One of the least expensive, yet most fulfilling, types of vacations is the camping and backpacking trip. Hiking through the back country at one of the nation’s magnificent national parks, or just wandering around the wilderness of a state park closer to home, can be a great way to commune with nature, and a wonderful way for families to get away and enjoy being together.
One of the things that makes backpacking so attractive to budget minded trailers is the low cost it takes to get started. Little is needed other than a good quality backpack, a top quality tent and maybe a camp stove or similar appliance. Other than that, the main thing to pack is your sense of spirit and adventure. This article provides some valuable tips for the first time backpacker on a budget.
Invest in a good quality hiking map or guide and get to know the area you will be traveling to. Pay careful attention to the notes and precautions and try your best to match the terrain to your level of ability and experience. When estimating the time it will take to hike to your destination, always overestimate.
Be sure to obtain all necessary permits, and reserve the campsite you want, in advance of your trip. It is not unusual for campsites to sell out, particularly in popular national park destinations.
Always check local regulations regarding campfires, smoking, cleanup, etc. to avoid paying fines.
Research the weather patterns of the area and always be prepared for the worst weather. Always pack some sort of rain gear.
Dress appropriately, in layered clothing, no matter what time of year. Be sure to pack clothing that will allow you to be prepared for sudden changes in temperature or weather. It is best to wear breathable materials, such as polypropylene or wool, to allow perspiration and moisture to be wicked away quickly.
Learn how to operate your equipment before you hit the trail. It is important, for instance, to set up your tent at least once or twice at home. Get familiar with how everything goes together. Learn how to operate your camp stove before you leave home.
Determine how much weight you can comfortably carry, and pack appropriately. Many first time backpackers try to take too much gear, and end up unable to carry that gear during the trip. The weight of the backpack should be no more than one quarter of your weight, and it is best to take only what you need.
Pack more food than you think you will need. Hikers and backpackers burn far more calories than the average person, so be sure to eat sufficient amounts of high quality foods while on your journey. The best foods to pack are those that are high in carbohydrates, proteins and fats. These high quality backpacking foods include peanut butter, instant oatmeal, trail mix, pasta and dried fruit.
Learn where the water sources are on the trail and be sure to keep your water bottles filled in case the next source of water is farther away than anticipated. It is important to drink plenty of water when backpacking, even when the weather is cool.
Always cook your evening meal before it gets too dark. Extra food should always be stored in a bag and hung from a tree limb at night to protect it from local wildlife. Raccoons, skunks and bears have learned to look at backpackers, hikers and campers as easy sources of free meals.
Always pack a first aid kit and be prepared with some basic first aid training. Carry a GPS system or satellite phone if you will be traveling far into the back country, and leave a schedule with the local trail ranger and with friends at home.
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One of the things that makes backpacking so attractive to budget minded trailers is the low cost it takes to get started. Little is needed other than a good quality backpack, a top quality tent and maybe a camp stove or similar appliance. Other than that, the main thing to pack is your sense of spirit and adventure. This article provides some valuable tips for the first time backpacker on a budget.
Invest in a good quality hiking map or guide and get to know the area you will be traveling to. Pay careful attention to the notes and precautions and try your best to match the terrain to your level of ability and experience. When estimating the time it will take to hike to your destination, always overestimate.
Be sure to obtain all necessary permits, and reserve the campsite you want, in advance of your trip. It is not unusual for campsites to sell out, particularly in popular national park destinations.
Always check local regulations regarding campfires, smoking, cleanup, etc. to avoid paying fines.
Research the weather patterns of the area and always be prepared for the worst weather. Always pack some sort of rain gear.
Dress appropriately, in layered clothing, no matter what time of year. Be sure to pack clothing that will allow you to be prepared for sudden changes in temperature or weather. It is best to wear breathable materials, such as polypropylene or wool, to allow perspiration and moisture to be wicked away quickly.
Learn how to operate your equipment before you hit the trail. It is important, for instance, to set up your tent at least once or twice at home. Get familiar with how everything goes together. Learn how to operate your camp stove before you leave home.
Determine how much weight you can comfortably carry, and pack appropriately. Many first time backpackers try to take too much gear, and end up unable to carry that gear during the trip. The weight of the backpack should be no more than one quarter of your weight, and it is best to take only what you need.
Pack more food than you think you will need. Hikers and backpackers burn far more calories than the average person, so be sure to eat sufficient amounts of high quality foods while on your journey. The best foods to pack are those that are high in carbohydrates, proteins and fats. These high quality backpacking foods include peanut butter, instant oatmeal, trail mix, pasta and dried fruit.
Learn where the water sources are on the trail and be sure to keep your water bottles filled in case the next source of water is farther away than anticipated. It is important to drink plenty of water when backpacking, even when the weather is cool.
Always cook your evening meal before it gets too dark. Extra food should always be stored in a bag and hung from a tree limb at night to protect it from local wildlife. Raccoons, skunks and bears have learned to look at backpackers, hikers and campers as easy sources of free meals.
Always pack a first aid kit and be prepared with some basic first aid training. Carry a GPS system or satellite phone if you will be traveling far into the back country, and leave a schedule with the local trail ranger and with friends at home.
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Use Your Car or Truck Battery to Power Small Appliances
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Battery Free Solar Power Refrigerator - DDR165
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Tuesday, November 5, 2013
Hiking Backpack Tips Reduce Backpack Weight For More Comfortable Hiking
Many of hiking lovers may have problems about they could not manage to organize their backpack effectively. As hiking require minimum weight to enable hiker to have most comfortable during hiking. Some of hiking expert suggests that the most important that generally make the hiking backpack too heavy is food. So the following article will take you through the best tips about how to organize you hiking backpack effective by reducing unnecessary food items to make lighter backpack.
As mentioned above that many hiking expert agreed that we should focus on reducing food item to make lighter backpack. So we will start with the item that most important in hiking, water. Water is considered as the most important food item that we need for survive during hiking. Water helps us to control temperature in the body and to maintain the balance of moisture. It is quite hard to reduce the amount of water to lighter the backpack as it is necessary item. However, we can control the amount of water carrying by consider to carrying not too much. You have to estimate the amount of water that you need for entire of the trip. This could be done by study throughout the map and learning from others about water sources before you hike will reduce your water weight. This is because during hiking, there are different amount of water need for different areas so you may carry less water if you have learn form the map that there are consistent water source available throughout the route.
However, you have to bare in mind that, hiking is a kind of exercise activity, which we need a lot off food to generate the power for it. Preparing not enough food may be harmful so you have to prepare them a lot more than normal. For example, you may need calories two times more than usual for a full-day hiking trip. So you may prepare kind of food that provides calories in your backpack. One thing that you have to be aware of is do not take light junk food with hope that they will provide you enough calories, they are not! Looking for nutritious calories from quality food instead.
When we talk about nutritious calories, most of hikers usually think about fruits and vegetables. These kind of food could be contained in hiking backpack but only in considerable amount. In fact, you may carry fruits rather than vegetables because you can readily find fruit leather and things like dried apricots, banana chips, and apple chips. The other kind of food that very popular among hikers is freeze dried food, due to its very light weight and easy to contain in a backpack. Some experts advice that you may have them in your backpack but do not expect dense in nutritious calories from them. There is a way to help you to consider whether the dried food provide enough nutritious calories is to read on its nutritious fact labels so you can make sure that you will get enough nutritious calories during the hike.
Now you can understand why there’s a growing interest in hiking as well as how to prepare the backpack for hiking. When people start looking for more information about it, you’ll be in a position to meet their needs.
As mentioned above that many hiking expert agreed that we should focus on reducing food item to make lighter backpack. So we will start with the item that most important in hiking, water. Water is considered as the most important food item that we need for survive during hiking. Water helps us to control temperature in the body and to maintain the balance of moisture. It is quite hard to reduce the amount of water to lighter the backpack as it is necessary item. However, we can control the amount of water carrying by consider to carrying not too much. You have to estimate the amount of water that you need for entire of the trip. This could be done by study throughout the map and learning from others about water sources before you hike will reduce your water weight. This is because during hiking, there are different amount of water need for different areas so you may carry less water if you have learn form the map that there are consistent water source available throughout the route.
However, you have to bare in mind that, hiking is a kind of exercise activity, which we need a lot off food to generate the power for it. Preparing not enough food may be harmful so you have to prepare them a lot more than normal. For example, you may need calories two times more than usual for a full-day hiking trip. So you may prepare kind of food that provides calories in your backpack. One thing that you have to be aware of is do not take light junk food with hope that they will provide you enough calories, they are not! Looking for nutritious calories from quality food instead.
When we talk about nutritious calories, most of hikers usually think about fruits and vegetables. These kind of food could be contained in hiking backpack but only in considerable amount. In fact, you may carry fruits rather than vegetables because you can readily find fruit leather and things like dried apricots, banana chips, and apple chips. The other kind of food that very popular among hikers is freeze dried food, due to its very light weight and easy to contain in a backpack. Some experts advice that you may have them in your backpack but do not expect dense in nutritious calories from them. There is a way to help you to consider whether the dried food provide enough nutritious calories is to read on its nutritious fact labels so you can make sure that you will get enough nutritious calories during the hike.
Now you can understand why there’s a growing interest in hiking as well as how to prepare the backpack for hiking. When people start looking for more information about it, you’ll be in a position to meet their needs.
As Worries Over the Power Grid Rise, a Drill Will Simulate a Knockout Blow
Posted from article in The New York Times
WASHINGTON — The electric grid, as government and private experts describe it, is the glass jaw of American industry. If an adversary lands a knockout blow, they fear, it could black out vast areas of the continent for weeks; interrupt supplies of water, gasoline, diesel fuel and fresh food; shut down communications; and create disruptions of a scale that was only hinted at by Hurricane Sandy and the attacks of Sept. 11.
This is why thousands of utility workers, business executives, National Guard officers, F.B.I. antiterrorism experts and officials from government agencies in the United States, Canada and Mexico are preparing for an emergency drill in November that will simulate physical attacks and cyberattacks that could take down large sections of the power grid.
They will practice for a crisis unlike anything the real grid has ever seen, and more than 150 companies and organizations have signed up to participate.
“This is different from a hurricane that hits X, Y and Z counties in the Southeast and they have a loss of power for three or four days,” said the official in charge of the drill, Brian M. Harrell of the North American Electric Reliability Corporation, known as NERC. “We really want to go beyond that.”
One goal of the drill, called GridEx II, is to explore how governments would react as the loss of the grid crippled the supply chain for everyday necessities.
“If we fail at electricity, we’re going to fail miserably,” Curt Hébert, a former chairman of the Federal Energy Regulatory Commission, said at a recent conference held by the Bipartisan Policy Center.
Click here to read the full article.
Monday, November 4, 2013
Nuts as an Excellent Source of Nutrition
Since the earliest of time and even before agriculture was used by the Greeks to have better food resources, `Nuts’ were a stable food and nutritional source in the diet of manhood in the dark ages. During those times, nuts were plentiful, as there were much more forests as today, and well liked for their easy storage, which enabled people to keep them for times in which food was hard to find. (Winter, rainy season, etc).
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.
Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.
Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.
Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.
The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world’s production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.
COCONUT
“He who plants a coconut tree”, the saying goes, “plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children”. Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera’ has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 – 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm – The Palm Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 – 3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it’s shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.
They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It’s oil makes excellent vinaigrette and cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it’s cuisines.
The trapa plant roots in ponds and lakes and sends, its’ leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 – 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they’re physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don’t carry a lot of fruits until they’re 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it’s rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut’.
Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia,China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the usage of nuts and nut related product in today’s hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.
Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.
Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.
Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.
The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world’s production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.
COCONUT
“He who plants a coconut tree”, the saying goes, “plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children”. Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera’ has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 – 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm – The Palm Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 – 3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it’s shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.
They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It’s oil makes excellent vinaigrette and cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it’s cuisines.
The trapa plant roots in ponds and lakes and sends, its’ leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 – 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they’re physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don’t carry a lot of fruits until they’re 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it’s rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut’.
Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia,China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the usage of nuts and nut related product in today’s hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)
Saturday, November 2, 2013
Minimize Injury With A First Aid Kit
Imagine if an accident or something terrible happens to your friends or families, or children especially. You really want to save them immediately, don’t you?
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here’s your first-aid kit checklist.
first-aid manual
thermometer (a digital one is preferred)
acetaminophen (to lower fever and relieve pain)
prescription medications
sterile gauze
adhesive tape
liquid soap (use mild type which will not endanger your children’s skin)
scissors (always check if they are sharp)
alcohol wipes
antiseptic wipes
emergency phone numbers (your physician’s or pediatrician’s)
flashlight and batteries
disposable gloves
blankets
sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don’t forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you’ve never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It’s of course a great chance for you to take this program.
Here’s the address of the American Red Cross programs:
http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
What you must do is to give a first aid. CPR, for example. Having first-aid equipments is another essential effort.
In other words, you must prepare for emergency. The first-aid kit is so important in this kind of situation. No matter where, keep the kit with you.
What you need to have is a set of first-aid equipments. In general, here’s your first-aid kit checklist.
first-aid manual
thermometer (a digital one is preferred)
acetaminophen (to lower fever and relieve pain)
prescription medications
sterile gauze
adhesive tape
liquid soap (use mild type which will not endanger your children’s skin)
scissors (always check if they are sharp)
alcohol wipes
antiseptic wipes
emergency phone numbers (your physician’s or pediatrician’s)
flashlight and batteries
disposable gloves
blankets
sunscreen lotion
Have you gathered all those gears? Keep them in a durable container. Choose one that is roomy, lightweight, easy to carry, and can be opened easily. Some drug stores provide this bag, even with some of the equipments.
The first-aid kit should be available at home and in the car. Put it carefully, out of reach of children, as all the equipments can be dangerous for them.
Don’t forget to check the kit regularly. See whether some medicines are outdated or not and make sure that the batteries of the flashlight still work well.
Now, have you been trained to use the kit? You probably have seen people doing CPR or any other emergency assistance, but you’ve never done it all alone by yourself.
The American Red Cross has programs aimed at giving anyone the confidence to act in response to an emergency situation with skills that can save a life. It’s of course a great chance for you to take this program.
Here’s the address of the American Red Cross programs:
http://www.redcross.org/services/hss/courses/
You can bookmark this web address for your handy emergency guide.
Friday, November 1, 2013
Why Prepare for a Disaster?
The thought of something “disastrous” happening scares us all. However, the reality is, there is a chance that each of us could be involved in some kind of disaster or emergency. Services such as water, electric, gas, and telephones may be cut off. In the event of a large disaster, emergency personnel will be too busy helping those in need of immediate medical and rescue attention, and unable to assist you.
The events of September 11th, Hurricane Katrina and the devastating Tsunami in Indonesia and surrounding areas have affected us all physically, emotionally and spiritually. Therefore, preparation for all types of disasters MUST be a fact of life. Why leave it up to fate and take the chance that you and your loved ones suffer needlessly during and after a disaster?
Emergency preparedness experts at Survival Kits Online have designed survival kits that contain the most reliable emergency food, water, shelter, communication, lighting, and sanitation supplies available so they are ready when and where you need those most. Don't wait until it's too late, get prepared to survive today!
DON’T WAIT! GET PREPARED TO SURVIVE!
We know that taking care of your family, loved ones and friends is important to you. If you have any questions about getting prepared or are you not sure what to do or how to go about it please email us and we will try to help you. If we don’t know the answer we will find it for you. Our goal is to make survival, evacuation and first-aid supplies available, affordable and reliable for everyone. Survival Kits also make the perfect gift for anyone. Giving the gift of survival is the greatest gift of all. We have survival kits for children too!
The events of September 11th, Hurricane Katrina and the devastating Tsunami in Indonesia and surrounding areas have affected us all physically, emotionally and spiritually. Therefore, preparation for all types of disasters MUST be a fact of life. Why leave it up to fate and take the chance that you and your loved ones suffer needlessly during and after a disaster?
Emergency preparedness experts at Survival Kits Online have designed survival kits that contain the most reliable emergency food, water, shelter, communication, lighting, and sanitation supplies available so they are ready when and where you need those most. Don't wait until it's too late, get prepared to survive today!
DON’T WAIT! GET PREPARED TO SURVIVE!
We know that taking care of your family, loved ones and friends is important to you. If you have any questions about getting prepared or are you not sure what to do or how to go about it please email us and we will try to help you. If we don’t know the answer we will find it for you. Our goal is to make survival, evacuation and first-aid supplies available, affordable and reliable for everyone. Survival Kits also make the perfect gift for anyone. Giving the gift of survival is the greatest gift of all. We have survival kits for children too!
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