Read the rest of this entry

Read the rest of this entry

Image : http://www.flickr.com

Drinking coffee is considered an art. It starts from the bean to the process of brewing and drinking the last cup of coffee. Many factors affect the whole experience, even the little things that matter like the bean is grown, how it is roasted, this type of water is used, etc.

These are the obvious factors that we know can affect the taste of coffee. However, there is an aspect that also affects the drinking experience, and is the size of the cup of coffee.

Difficultbelieve, but yes, it's true. The difference in size of the cut has a significant impact on the drinking experience together.

Therefore, these cuts are shapes and sizes to suit every taste preference for drinking coffee. You can have them in a cup, a cup, or even a drink or a cup of coffee with a lid for travel.

These cuts are also made of different materials. There is the ceramic cup, such as your typical cup, cup stainless steel, glass, porcelain,Styrofoam cups, paper cups, etc.

So what is the right size cup of coffee?

There is no real answer to this question. One factor influencing the size of the cup is preferred culture. The cup sizes vary according to culture.

Most Europeans, for example, prefer to drink in small cups. In Italy, which is the birthplace of the espresso, the Italians like to drink strong coffee flavor, so a smaller cup, about 4-5 ounces will suffice.

strong drinks such as espresso arebest taken in small cup sizes. It's not ideal to drink strong drink from the cup of regular coffee.

On the other hand, the population of the United States take their coffee in the mugs. One reason is that many Americans brew using their machine at home.

These machines usually spend at least 5-6 ounces of beer. Another reason why Americans prefer mugs because they are used to getting large portions of their food and drinks.

Gourmet coffee served byfranchises such as Starbucks and McDonald's as they serve in mugs.

Because coffee is served in at least 8 ounces, these coffees poured into a larger cup of coffee – more than 8 ounces to 8 ounces prevent liquid overflow.

Extra space is responding to Americans who tend to pay more additives such as coffee, cream, sugar and milk in their coffee.

Image : http://www.flickr.com

Cooking Online is pleased to offer an insider's look into the growing industry of personal chef. This week, we would like to introduce Heather N. Mader, owner of Black Radish Personal Chef in Portland, Oregon. Chef Mader graciously offered to share his thoughts on life as a personal chef with Paul Rinehart own line of cooking.

OC: How do you have in the kitchen and why did you become a personal chef?

CM: I always cooked since I was a kid. I do not rememberstill not cooking! I read cookbooks like novels, I watched cooking shows such as feature films. I took a leap of faith, and finally quit my office job and talked my way into a position as assistant cook and baker. I discovered that I could follow the best of them, which inspired me to then take a job as a cook in a gourmet restaurant sign. A local family heard of my talents and hired me as a private chef. I appreciated that so much, but felt it was a shame to share my food with only onefamily. That's where Black Radish is born … from this intrinsic desire to feed people.

CW: Describe a day in the life of a personal cook.

CM: search for recipe and menu development I normally do in the morning when I am fresh and lucid. I write a shopping list, pack my mobile kitchen, and I'm going to the store to buy groceries for my client. I arrive home ready to cook 5 meals. I prepare the food, packaging and labeling, cleaning the kitchen, and I usuallyin the early afternoon. Then I spend time in my home office my business marketing, networking and responding to e-mails and phone calls, and reading the forums APCA. I leave open the evening to cook dinner for my family, manage the household chores and relax with a good (cook) book.

OC: How would you describe your cooking style and what influences your cooking?

CM: While I am able to cook different cuisines and reflect numerous palaces and diets, my specialty is upscale comfortfood. I want people to experience initially familiarity that comes from memories of childhood comfort food, but then be pleasantly surprised by the unexpected little twists that make these dishes for my signature. I love taking old recipes that use cream of mushroom soup and flavoring packet and reinvent based products and fresh herbs and homemade sauces. People love these old dishes, but let's face it – convenience foods such as condensed soups have lost their old attractionIn the current context of a more discriminating. I offer you the best of both worlds to my clients.

OC: What do you most enjoy being a personal chef?

CM: cooking for a living and have personal interaction with people who eat my food is the best gift ever. There is something so intimate about creating food and share it. I love my job!

CW: What were your greatest challenges as a personal chef?

CM: Starting a business with very little capital and virtually noadvertising budget was a real test of my strength.

OC: What is the strangest request for food you've ever witnessed?

CM: Well, one customer has asked if I cook elephant because I alluded to the possibility of incorporating African food on our menu!

OC: If you have a favorite thing to cook, what would it be?

CM: Desserts. They are brilliant concoctions of chocolate and cream, butter and sugar, eggs and flour. I like to make a majestic, beautifullydecorated layer cake to the table. People still want the breath of the room!

OC: Do you have any words of wisdom for anyone thinking of getting into the culinary field?

CM: If you want to become a personal chef I offer these words: Be patient. It takes time to build a clientele. Word of mouth works, but it's slow. Do not be afraid to ask for help. Friends, family and even other small business owners like to see a small business succeed. Use their help and then givehelp later when you're in position to do so. Talk Talk Talk about your business wherever you go. Make it your mantra. You can start a business with Next-to-nothing and make it work. Being stubborn and think positive. Network. Find your inner strength and use it to your advantage on a daily basis. And finally, do not give up!

Sample menu:

Black Butte Porter Chili w / cornbread, jalapeno peppers
Honey mustard pork chops w / smashed sweet potatoes
Thai green curry, butternut squash andbeans on jasmine rice
Chicken and wild mushrooms, truffle cake
Ginger-Soy Glazed Salmon w / Wasabi Potatoes

(several options menu that is on my website http://www.blackradish.net)

Chief Heather N. Mader
Black Radish Personal Chef
Portland, OR
chefmader@blackradish.net
http://www.blackradish.net