SHOPPING SENSE

You will find yourself at home sometimes looking at the items that you bought when you were shopping. What were you thinking? Do you really like all this stuff? Did you really need all this stuff?

If can, plan ahead more before you go shopping. Try not to go shopping when you are Hungry, Tired, Lonely or Angry.

When you go shopping and under the influence of one of these emotions you will find that you buy more "comfort" items and items that you normally would not get.

BAKING SODA & POWDER

Baking Soda and Baking Powder have a shelf life of approximately 8-12 months.

When you purchase a new box or can write the purchase date on the bottom.
When you are cooking you can check the date before using it. If the date is more than 12 months old, buy a new container.

As the Soda and Powder age, it will start to loose its effectiveness. This is a very small expense to make sure that the recipe turns out correctly.

WEIGHT TO MEASURE I

Sometimes when you are cooking or baking it is difficult to locate the correct size of canned food for a recipe, or you would like to change the recipe to make more/less. The following chart will help you determine the quantity in cups that a can holds. A quick rule of thumb is 2 ounces = approx ¼ cup.

Selecting an Eggplant

You are going to make a recipe that asks for eggplant, but you have never bought one before. Once you found them you don't know which one is the freshest or best.

When looking at them you want to make sure that the skin is smooth and free from cracks or indents that might indicate bruising.

Try to select smaller ones as the larger the plant, the larger the seeds.

You don't necessarily need to peel the eggplant. If they are young and small the skin should still be thin and tender. An older eggplant may have a thicker skin that you might want to peel, or it might be too chewy once it is cooked.

Eggplants do absorb what they are cooked in. Be cautious with the amount of oil that you do use, and do not overload the pan so that it cools down too much as the eggplant will absorb the oil instead of cooking in it.

Selecting Mangoes

You are looking at the Mangoes at the market, but you have no idea which ones are ripe.

Unlike other produce you cannot necessarily tell if it is ripe by coloring. You may see streaks of red, green, orange.

You want to look for fruit that is barely soft when squeezed gently. It should have the same feel as a ripe peach. You can also smell around the stem for the fruity aroma.

Leave it behind if it is too soft or has any soft spots or bruising.

If the mango is still a bit too firm for your taste you can let ripen at room temperature. Once they are ripe you can keep in the refrigerator for no more than 5 days.

Holiday Prosecco

You are having a Christmas party and you want to serve something a bit different this year. Here is a treat that not only tastes great but is quite affordable.

Prosecco is an italian wine that is a bit stronger in alcohol strength than beer. It is named for the Prosecco grape.

It is dry and crisp with hints of fruit.

You can serve it just like champagne and with it's low price a bottle it is great to use for large groups of people.

Many Sides of Mushrooms

Mushrooms are a fabulously versatile vegetable. Depending on your recipe they add great flavor and unique textures. Most recipes will let you know specifically which kind of mushroom to use, but if the recipe does not indicate you would most likely use the White or Crimini.

Commom mushrooms that can be found in most supermarkets are:

Crimini - The Crimini Mushroom is actually an immature Portabello. They have a creamy brown colored cap, you might also see what looks like "scales" around the edges of the cap. They have a delicate texture and a mild taste.

Portabello - These are large mushrooms that can be used whole for stuffing, grilling and frying. It has a mild mushroom taste. Many vegetarians will use them in place of a protein for a recipe as they hold their shape well with most cooking methods. It also has a creamy brown colored cap with what looks like "scales" around the cap.

Shitake - The Shitake can be found both fresh and dehydrated. This mushroom has a very intense mushroom flavor. Colors can vary from light to dark brown caps.

White - This is probably the most common mushroom found in most markets. It has a very clean white cap and is typically smaller in size. These mushrooms can be used for most any recipe if you are unable to locate a specific kind that you are looking for.

When shopping for mushrooms you want to make sure that they are not shriveled up, or dry looking. They also should not be "soggy", do not confuse this with just wet from the vegetable spray. "Soggy" will typically have a slimy feel to them.

When you get them home, promptly remove them from the plastic bag that you are forced to use at the store. Place them into a paper bag and place in the refrigerator. Try to only pick up as many as you can use within a few days.

Please clean the mushrooms before cooking with them. Your guests will appreciate it. Remember that mushrooms grow in stuff that we do not want to ingest. Take out as many mushrooms as you think you will need and using a soft bristled brush, or an old toothbrush gently clean off any extra "dirt" that you see on the cap and underneath the mushroom. Gently rinse under water to remove any small bits and place onto a clean towell to dry.

While the mushrooms are drying you can inspect the stems and prepare for use in your recipe. Shitake's have a very tough stem, and it it has not already been removed, it should be removed prior to use. All the other mushrooms have edible stems, and I will usually just trim off about 1/4 inch. This will remove and hard pieces that have dried out since harvesting.

Your mushroom is now ready to use in any recipe that you desire!

Something About Sausage

You are in the grocery store and you are looking at Sausage. There are so many kinds, but how do you use them all.

I have picked a few of the most popular kinds to help you decide which ones you need for your recipe.

Chorizo - There are actually 2 kinds of chorizo, so you will want to pay attention to the packaging before you buy it.

Mexican Chorizo is a ground pork sausage. You can find it in a link or by the pound. It is raw, so you must cook it before you use it.

Spanish Chorizo is a dry cured pork sausage that is sold in links. You can use it in many dishes or serve alone. You can slice it or cube it depending on your use. It is cured so it does not need to be cooked.

Andouille - This is a cajun style sausage and it can be very spicy depending on the manufacturer. It is a pork sausage and it can be used to spicen up most cajun dishes.

Kielbasa - This is a polish styled sausage that is made of pork, and sometimes beef. Kielbasa is made with milder spices that chorizo or andouille, but heavier in garlic. It is pre-cooked, but it is usually best if reheated. It can be sliced or cubed. It is commonly served in beans or stews, or with sourkraut.

Flavored Oil Safety

You are at the flea market/sale/fair and you see some of the best looking flavored olive oil. Unfortunately you need to resist purchasing, unless the color and/or the bottle is just so beautiful that you have to display in your kitchen.

The problem is not that it might taste awful, the problem is bacteria.

Bottles of olive oil that is infused with garlic and herbs that are not processed properly can actually grow harmful bacteria that can make you very sick.

Clostridium Botulinum Bacteria is commonly found on vegetables, garlic and herbs. In the open air this bacteria is harmless. Once it is placed in an oxygen deprived environment, like in a bottle, the bacteria can multiply and create the deadly food poison named botulism.

The FDA requires that commercially made products add an acid to inhibit the growth.

If you do buy infused oils, check to see if it is commercially made. If is is not commercially made, consider not purchasing it if you mean to ingest it. If it is commercially made, check to make sure that there is an acid in the ingredients.

You can make your own flavored oil's, but remember that no matter what you make, leave it in the refrigerator when it is not in use. Also, only make as much as you can use in 2 weeks. Date it when you put it in the refrigerator to remind you.

More on Maple Syrup

Did you know that it takes almost 50 gallons of maple sap to make 1 gallon of maple syrup? The sap is harvested from maple trees and boiled until it is reduced to a syrup. It is then bottled and sold.

There are different grades, so depending on your use, one might be better than the other:

B Grade - Considered a cooking grade (great for baking). It is very dark, and similar in composition to molasses. It is typically harvested at the end of the sap season.

A Grade (dark) - Made late in the season and have a very robust flavor.

A Grade (medium) - Most popular grade for using as table syrup. It has a profound flavor and a tad darker in color than the fancy.

A Grade (fancy) - Used as table syrup. Very light amber color and a very delicate flavor. Also can be used as a topping for desserts.

It has a great color and flavor, but some are turned off by it's stronger taste and price.

I keep a bottle of it on hand and typically use it for baking purposes only. When used in cooking and baking it lends unrivaled flavor.

Don't forget, once you get it home, even if it is not opened, place in the refrigerator. It will keep for about a year.

What kind of Chicken??

You are looking at the chickens in the grocery store. What are all these birds? there are lots of different names, which ones do you use for which? Here is a little bit of information to help you decide.

Capon - This is a castrated rooster. Usually about 10 months old and weighs anywhere from 4-10 pounds. These chickens are full breasted with a large cavity for stuffing. Can be used instead of turkey.

Roaster - These birds are usually around 3-5 months old. They can weigh between 4-6 pounds. These birds are multipurpose. They can be used for Stuffing, Roasting, Grilling, Poaching or Roasting. They have a little bit more fat, so they carry some good flavor.

Stewing Chicken - These chickens have great flavor but tough meat. They are usually between 10-18months old and weigh 4-6 pounds. The best use for stewing chickens are Stocks, Stews, and Braises.

Broiler/Fryer - These are a great all purpose chicken. You can do just about anything with them. They are usually 2-3 months old and weigh 1-4 pounds.

Poussin/Spring Chicken - These are baby chickens and are usually 4-6 weeks old, which means that they are between 3/4 to 1 pound. Typically you will use one bird per serving. They can be roasted, stuffed, grilled, or broiled.

Cornish Game Hen - These chickens are a hybrid of the Cornish and White Rock breeds. They weigh about 2 pounds and they are good for roasting, grilling, stuffing or broiling.

Better Birds

You are planning on making turkey for the big family dinner. You are in the grocery store trying to pick out a bird and you have no idea which one is going to taste good. Here is some helpful information for selecting the bird that you want.

Kosher Turkeys
Pro: Wonderful flavor
Con: They are not processed the same way as regular turkeys and can sometimes have excessive feathers still attached. May take more time than you have to finish prepping the bird before baking.

Free Range Turkeys
Pro: Once again, excellent flavor
Con: Meat can tend to be dry and tough

Supermarket Turkeys
Pro: Decent Flavor
Con: Sometimes additives and salt are added, be sure to read ingredient labels well.

How Much is a Serving of Fruit or Vegetable?

You know that you need to eat more fruits and vegetables. You read that you need to eat 3-4 servings a day, but how much is in a serving??

Here is a quick and easy chart to help you:

100% Fruit or Vegetable Juice - 3/4 Cup
Berries, Grapes, Cut up Fruit - 1/2 Cup
Cooked or Raw Vegetables (non-leafy) - 1/2 Cup
Leafy Raw Vegetables - 1 Cup
Apples, Oranges, etc - 1 Medium Fruit
Dried Fruit - 1/4 Cup

Talkin Turkey

You need to buy some Turkey for a big dinner that you are having. You have no idea how big of a bird you need to buy. You took a look at the birds at the store and they come in all shapes and sizes.

The basic rule of thumb for a whole Turkey is to buy a pound of bird for each guest that you will have attending.

For example, if you are going to have 15 people attending dinner, you should buy a 15 pound bird.

Have some leftovers? No worries, they make great soup, stew, sandwiches, or just snatch a piece or two when you have the munchies!

You can use the same formula for your stuffing, using ounces instead of pounds. For 15 people, you would make up 15 ounces of Dry Stuffing Mix. (before liquids and seasonings)

Beau Monde Seasoning

You are cooking a new recipe and it is asking for Beau Monde Seasoning. You have scoured the supermarkets and the specialty shops, but you cannot find it anywhere.

Beau Monde is an old style seasoning that is a blend of several different spices. A typical blend is Onion Powder, Celery Seed, Salt, and Sugar.

You can make your own by blending equal amount of all. Once you have used it a few times, you might alter the recipe a bit to fit the dish that you are cooking.

Sweet Cream

You are baking a new recipe and it asks for Sweet Cream, but you have no idea what it is.

You will usually find this ingredient in older recipes. Sweet Cream refers to 1/2 and 1/2 or Light Cream.

Years ago products were not as readily available or as well marked. Sweet Cream was named such so that it would not be confused with Sour Cream.

Sweet Milk

You are baking a new recipe and it asks for Sweet Milk, but you have no idea what it is.

You will usually find this ingredient in older recipes. Sweet Milk refers to Whole Milk.

Years ago products were not as readily available or as well marked. Sweet Milk was used so that it would not be confused with Buttermilk or Sour Cream.

Soy Milk Interchange

You love to cook and you are also watching your health or allergic to milk. Is it ok to use soy milk in recipes instead of cows milk?

Sure, it can be interchanged freely in baking and cooking, although remember that it is sweeter than cows milk therefor your recipe will taste sweeter. Soy is usually a bit thinner than cows milk so your recipe might not turn out quite as firm. For example, béchamel or pies.

You might have to try different brands until you find the one that works the best for the recipe that you like to cook.

If you need savory, you might want to try goats milk.

Choosing Chilies

You are in the grocery store and you are thinking about making up a spicy dinner. You wander to the vegetables to take a look at some chilies. WOW! There are lots of different kinds! What kind do you choose???

Anaheim - These chilies are long and slender. They can be red or green. These are great for using in Chiles Rellenos or stuff them with some cheese and bake.

Cayanne - These long chilies are usually quite long. They are red peppers and sometimes they look curly. Cayanne is popular in cajun cooking and using in recipes that you want to add some heat to.

Habanero - These chilies are extremely hot. They are somewhat lantern shaped and commonly yellowish to orange. These are very hot and if you decide to use, use in small doses and tast often until the appropriate hotness has been reached. You will use these in sauces and Caribbean cooking.

Jalapeno - This is one of the most common peppers that you will see. They are very green and they are larger at the top than at the bottom. They have a bit of heat, but also very rich flavor. You can buy these canned if you can't find them fresh. You can use this all duty chile in any Tex-Mex dish.

Chipotle - These peppers are actually jalapenos that are smoked in adobo sauce and most commonly found in cans or jars. These have a great smokey flavor that is great in soups and with meats.

Poblano - These peppers look a lot like a skinny bell pepper. They have a mild flavor. These are good roasted or stuffed. You can also use them in soups or stews as well as casseroles and sauces. Use these if you like the taste of chilies but not the heat.

Serrano - These chilies look a lot like a torpedo. They have thin green walls and are best used raw in salsas or salads.

Thai Chili - These are very hot small red peppers. You will see these used in Curries, Thai and chinese dishes. You will usually use these whole and do add heat, but also a flash of color.

What Kind of Ham Should I Buy?

You are shopping for a ham but you have no idea which one to buy. Here is a brief synopsis of different kinds of ham and how they need to be prepared.

Fully Cooked Ham
This is the most popular kind of ham in most supermarkets today. It is fully cooked and ready to eat as soon as you buy it. If you plan on serving your ham warm, bake until the internal temperature reaches 140F.

Cook Before Eating
These hams are processed much in the same way as fully cooked hams, but they are not completely cooked. Once you get it home you will need to heat the ham until it reaches an internal temperature of 160F.

Country Style Hams
These hams are prepared with a special process that gives them a very distinct flavor. Because of the process in which they are made, they can be slightly saltier than other kinds of hams. Since there are so many different kinds on the market, make sure that you follow the packaging directions for best results.

Turkey Ham
These hams are usually skinless and boneless. Turky thigh meat is prepared, smoked and salted to taste like a pork ham. If you would like to serve turkey ham warm, you can heat it to 140f.

Fresh Herbs?

When cooking with herbs it is hard to tell if what you have in the cupboard is fresh.

Dried herbs actually have a shelf life of about 1 – 1½ years, but if you are like me, most of my herbs have been there for much longer!

Before using the herb in your recipe, pinch a few of the leaves between your fingers and roll a bit. If you can smell the herb it should be good to use.

If you don’t smell anything or the smell is very faint toss the herbs and buy some new ones.

What is Udon

You found a cool recipe that you want to try out, but it asks for Udon noodles and you aren’t quite sure what they are.

Udon noodles are packaged similar to spaghetti and can usually be found in the oriental section of your market or an oriental market.

Udon noodles are thick noodles that are most commonly made from wheat flour.

If you would like to try out different flavors with your dish, you can sometimes find them made out of rice flour or corn flour also.

Sizes and shapes can vary for variety also.

Mighty Fresh Mint

You just went shopping and found a great bundle of fresh Mint. You get it home, and you are wondering how you can store it so that it will last the longest.

First grab a large bowl and fill it up with cool water. Break the bundle into the bowl and rinse well. Pick through the bunch and discard any pieces that are starting to die or look decayed.

Remove from the water and gently shake off any excess water. (You are not going to want to use a salad spinner as it will bruise the leaves)

Grab a vase, jar or glass and fill with water. You will want a container that will hold the herb snugly with the leaves just above the rim. Place your herbs in the container of water making sure that all of the stems are in the water.

Grab the produce bag that you brought your herbs home in and gently place over the top.

Place the jar in your refrigerator and monitor it. Every couple of days you will want to check the water, if it starts to look murky, dump the water and replace the water. Trim off any stems that might look like they are going bad.

Mint should stay fresh for about one month if stored in this manner.

Finding Farina

In your culinary wanderings you occasionally see a reference to Farina.

Farina is derived from the Latin word for Flour and it is wheat, but it is more coarsely ground, kind of the same texture as cornmeal.

Now pretty much the only time that you see Farina is in hot cereal such as Cream of Wheat.

Farina was used more for baking since it holds moisture so well but you will very seldom see it referenced in modern recipes.

Mighty Milk

When you are storing milk, you really don’t think too much about it.

There are a few simple things that you should keep in mind to help keep your milk fresh.

Do you get the plastic jug or the carton? When you buy milk, you should get it in the carton. The carton helps insulate the milk and keep it at a more even temperature. This will help it from spoiling as quickly.

Your refrigerator should be kept at 40 degrees, and the milk should be stored on a shelf inside the refrigerator and not on the door. The door has too drastic of temperature changes every time the door is opened.

No matter what the expiration date on the carton, you should dispose of milk that has been opened for more than one week.

If you need to store it for longer, freeze it. You can store milk frozen for up to 3 months.

Yeast Know How

When buying yeast it all depends on how you cook as to how much you will want to buy.

If you only make bread once or twice a month, only buy the yeast in the envelopes.

If you make bread several times a week you can buy the larger jars. Some times you can find yeast in bulk, but only try to buy that if you know that you will be making large quantity of yeast breads or treats.

Once you get the yeast home you can store it in the refrigerator. If you don’t plan on using all of the yeast right away, freeze any left over portions in a tightly sealed container.

You keep the yeast in the refrigerator it should easily stay fresh up to the date on the packaging.

If you place it in the freezer it should still be usable for up to one year from the date on the package.

Don’t forget to bring your yeast back to room temperature before using it whichever method you use.

Sweetened Condensed Milk

The Recipe that you have asks for Sweetened Condensed Milk, what is it?

Sweetened Condensed Milk is made when Sugar is added to some milk and then it is then heated and about 60% of the water is removed.

This leaves a very thick sweet product that is sold in cans in the baking aisle of your grocery.

Once you open the can to use the Sweetened Condensed Milk, you can store covered tightly in the refrigerator for no longer than a week.

Sweetened Condensed Milk cannot be interchanged nor should be confused with Evaporated Milk.

What is Mascarpone?

You have a recipe that asks for Mascarpone cheese. You found it and bought it, but what is it?

Mascarpone cheese is a cream cheese that is made like ricotta cheese. The process uses cream instead of milk though giving it a creamy consistency and flavor. Mascarpone cheese is ideal for using in desserts like cheesecake or tiramisu.

You can even make a simple dessert by just adding a bit to fresh fruit. Add a bit of herbs and you have a great spread for bagels.

Great Grappa!

You are making a recipe and it calls for Grappa. You are not even sure where to begin with on this one.

Grappa is made from the leftover grapes and skins that are used when making wine.

The crushed grapes are distilled and made into an alcohol similar to brandy with a very high alcohol content of 40-50% by volume.

You can find Grappa in most wine stores and sometimes in larger grocery stores.

It is a bit pricier than regular wine, but remember that a little goes a long way!

Pancetta Privey

You are looking at a recipe and it asks for Pancetta. You have heard of it before but you are not sure what it is or where to find it.

Pancetta is used most commonly with Italian cooking. It is similar to American bacon, but instead of being cured and smoked in strips, pancetta is tightly rolled into a cylinder and then cured with salt.

Once it has aged appropriately, thin slices are made so you get bacon that looks like a slice of deli meat.

Pancetta will typically have less fat than standard bacon. You should be able to find pancetta in larger supermarkets and Italian specialty markets. Most markets will cut it to your request.

Soba Noodles

You found a cool recipe that you want to try out, but it asks for Soba Noodles and you aren’t quite sure what they are.

Soba noodles are packaged similarly to spaghetti and can usually be found in the oriental section of your market or at an oriental market.

Soba noodles have a distinctive gray-brown color and are made from Buckwheat.

Buckwheat gives the noodles a kind of nutty flavor and is very high in B vitamins and protein.

Picking a Pot Roast

You want to make a pot roast but you don't know what you are looking for or how to pick out the best one.

You can pick any roast that is from the chuck (shoulder) section. Make sure that you pick one up that is boneless.

It may be named shoulder pot roast, boneless chuck roast, or boneless chuck blade roast.

Look for a roast that is brightly colored red and that is firm to the touch. Avoid any roasts that have an off color or slightly gray as they may be older. Also check to make sure that there is not too much liquid in the package or warm to the touch.

Apples Apples Everywhere....

When you are shopping, you see all the different kinds of apples. What do they all mean? Here are just a few to help you make some decisions:

Crabapple: The Crabapple is a cute, small red apple. It has hard flesh that is not good for eating raw unless you really like sour apples. They can be great for making jelly and jam, as well as using in recipes with pork and poultry.

Criterion Apple: These are slightly tart apples that have bright red skin with green highlights. Criterion apples are good for baking and hand-eating.

Golden Delicious Apple: These apples are yellow to yellow-green with a sweet/bland flavor. The juicy and crisp flesh will resist browning, but this all purpose apple will lose some flavor when cooked. It is usually available September through June.

Granny Smith Apple: This crisp, juicy, freckled green skinned apple has sweetly tart flesh. The Granny Smith is excellent for hand-eating and cooking. This apple can be grown in New Zealand, Australia, California and Arizona so it is usually available year-round.

Gravenstein Apple: These crisp apples have a juice, sweet-tart, green-skin streaked with red, all-purpose for cooking but not whole, available mainly on the U.S. West coast from August to late September.

Jonathan Apple: These spicy, fragrant, juicey, sweet-tart flavor apples are good for all-purpose cooking. Whole Jonathan apples are good for hand-eating. They are usually available September through February.

McIntosh Apple: These are Medium-sized, crisp, tart-sweet, and have bright red skin sometimes tinged with green. They are an all-purpose apple, but they don't hold up to lengthy cooking. They can be available September through March.

Red Delicious Apple: These apples are generally large, brilliant red, and sometimes streaked with green. They have an elongated shape with five distinctive knobs at its base. They are juicy and sweet with no distinguishable tartness. Red Delicious apple is recommended for hand-eating but not for cooking. They are usually available from September through April.

Rome Beauty Apple: These apples have a deep red skin with some yellow speckling. It's off-white flesh ranges from tender to mealy. It is mildly tart to sweet and bland. The Rome Beauty holds its shape well when cooked and as such is good for baked apples or cooked dishes. It is usually available November through May.

CHIVELROUS CHIVES

Chives can be a lot of fun when cooking. Most people don't take the time to look for them in the store and will often replace them with green onions. Chives are just as easy to use and have their own unique flavor.

When you get home from the store, rinse your chives well and place back into a plastic bag that will breathe and refrigerate.

Don't cut your chives until you are ready to use them. When you are ready to cook, simply pull out a pair of kitchen shears and snip off the amount that you need for your recipe.

Don't cook your meal with the chives in it. When you are ready to serve, mix in the chives at the last minute after removing from the heat.

You can also freeze chives by snipping into an ice cube holder. Once you have it filled, add enough water to fill to the top. When you are ready to start cooking, pull out as many cubes as you will need and let sit in a strainer over a bowl. As the ice melts your chives will stay in the strainer while the water is drained below.

SELECTING CARROTS

Ok, we have all bought the carrots in the cellophane bags. But how do you really select a fresh carrot? At your grocery store you will have several varieties to choose from.

Try to walk past all the bagged carrots and go to the ones that are waiting to be selected. Take a look at each one.

They should be clean and smooth and very brightly colored.

Try to avoid carrots that have been trimmed or have and green or yellow streaks.

Once you get them home, trim off the tops so that there is only about 1/4 inch or so of green on top. Rinse them well and dry.

Place into a clean tighly sealed plastic bag, do not re-use the one from the store.

Place in the vegetable compartment of your refrigerator, but do not store near apples or pears. Apples and pears let off ethylene gas that can make the carrots taste bitter.

You should be able to keep carrots fresh for about 3 weeks. If you notice them getting soft it means that they have lost too much moisture. You can still use these cut up in small pieces in soups or stews.

BUYING BLUEBERRIES

Buying blueberries can be difficult if you are not sure what to look for. Here are a couple of friendly pointers to help you select the freshest berries.

Find containers of berries that look plump, firm, and dry.

Try to find a container that does not have a bunch of leaves and stems attached.

Blueberries should be dark in color, if you see lots of reddish looking berries, move on.

Also leave containers that have juice stains, it may indicate that some of the berries got crushed or are over ripe and possibly moldy.

Once you get them home just store them in the refrigerator until you are ready to use them.

Rinse them off with cold water and an organic cleaner if you wish just before using.

Blueberries should be fresh for up to about 10 days in the refrigerator.

PICKING OUT PEARS

You are shopping for pears, trying to find the best one. You look at them, and they all look the same. Some don't look any riper than others. Depending on the pear, you may not be able to tell a ripe one from a green one.

The best way to tell if a pear is ripe is to hold the pear so that you can gently press next to the stem with a finger.

If it is soft and squishy, your pear is too ripe.

If it is firm and unyielding, the pear is not ripe enough. You want your pear to yield slightly to your pressure with out being totally mushy.

OLIVE OIL QUANDRY

You are in the grocery store trying to decide which kind of olive oil to get. Yikes! You had no idea that there were so many kinds! What is the difference?

Extra Virgin Olive Oil is the most expensive, but by far the best for non-cooking applications. Use Extra Virgin Olive oil on Salads and in cold dips or recipes that will not be cooked.

If you want an Olive Oil to cook with you can pick up regular Olive Oil or Virgin Olive oil and it will not cost as much, but will taste just fine.

CRACKING A COCONUT

You are shopping and you see that there are some fresh coconut.

You pick one up with lofty aspirations of sweet desserts.

As you are looking at them you have no idea how to pick one out.

The easiest way to pick out a fresh coconut is to shake it. If you can hear juice inside it is fresh.

If you don't hear anything, pick out another one. It will be too old and rubbery.

You get it home, and you look at it, where do you start?

The easiest way to crack a coconut is to grab a screwdriver and a hammer.

Place the screwdriver tip into one of the "eyes" and strike the end of the handle gently with a hammer until you have a hole.

Repeat the process for a second "venting" hole.

Now pour out the juice into a glass and reserve for later use.

Place your empty coconut into the freezer for at least an hour.

When it is good and cold and you are ready to get cracking, get your coconut and wrap it in an old dish towell.

Using your hammer gently start tapping on the shell all over.

Gently increase the pressure of the hits until you crack the shell.

When it breaks open, you can remove the white meat from the shell and prepare it for your recipe as needed.

PICKING FRUIT

When you are picking fruit to buy it is hard to tell which pieces to buy.

There are some fruits that simply will not ripen any more after they are picked. These fruits include Blueberries, Strawberries, and Cranberries. So when selecting these items make sure that you get them as ripe as possible.

Soft skinned fruit like Peaches and Tomatoes will actually ripen faster if you place them in a large paper bag.

Find a large brown paper bag and make sure that there are a few holes poked in the bag before placing the fruit in it. This will allow the fruit to breathe.

Next, place the fruit in the bag, make sure that they are only in a single layer on the bottom.

Fold the top of the bag and leave it in an out of the way place in your kitchen or pantry. Check a couple of times a day for the ripeness level.

Once the fruit has ripened to your liking place in the refrigerator until ready for use.

PICKING OUT A FRESH PINEAPPLE

You are out shopping and you have a great new dessert that you want to try using fresh pineapple.

You see that there are a few at the store, but you are not sure how to tell if they are ripe or not.

The easiest way to tell if a pineapple is ripe is to grab a leaf at the crown of the pineapple and pull.

If the leaf is pulled out easily, the pineapple is ready for serving.

If you don't have too many choices and none of the leaves come out real easy, pick the pineapple that the leaf came out of the easiest.

BUYING FRESH DAIRY

When you are shopping for dairy products, take a few extra minutes to check your expiration dates.

A lot of the time if you look back a few rows you will find products that have a later expiration date.

Be especially careful with items like sour cream and cottage cheese.

They are not as quick of movers as milk, and when they are left out in the coolers than can tend to warm up.

If you pick cartons that are buried in the back or toward the bottom they will have been kept cooler and will also keep longer once you get them home.

JUICY SITUATION

If you find that your family drinks a lot of juice, compare the price of the premixed juice versus the price of juice from concentrate. (usually frozen)

When you compare the prices you might find that it will save you quite a bit to buy the concentrate and mix it up yourself.

Don't be concerned about the inconvenience, just think of the money that you are saving.

You will also find it appealing to have an endless supply in the freezer instead of taking up all the space in the refrigerator.

When I make up a batch of juice, I remove a new can from the freezer and place it in the refrigerator to thaw.

Now in a day or so when the fresh juice is all gone simply make up your thawed juice in it's place.

Don't forget to take another can from the freezer and refrigerate!

SMALL AMOUNTS OF PRODUCE ITEMS

If you are making a recipe that only calls for 1 cup of broccoli, or maybe a half a cup of sliced mushrooms, check with your local grocery store and see of they have a salad bar.

If they do, simply buy the amount that you need, already prepared in most cases for your recipe.

Now you will not have a large amount left over that you may not use.

CUTTING GROCERY COSTS

We all know that it can be really hectic to go shopping.

You want to stop at different stores to get the best deal possible.

The problem is that you can spend more time and money runnning from store to store trying to find the best prices.

To help streamline, sit down on a quiet afternoon and go through all your grocery ads.

Circle each item that you are interested in.

Now when you are ready to go shopping, check with your favorite store's policies.

A lot of stores have a price match policy.

If you find an item in a sale ad for another store, they will honor the sale price or even give you a bigger discount.

This usually only works with exact same items, so be careful when you are shopping to make sure that you are picking up like items. (Brand, Weight/Size, Etc.)

A FRESH EGG

When you are preparing your ingredients for your recipe, you look in the fridge and you can't remember when you last bought eggs.

Are the ones that you have still fresh?

Grab a large bowl and fill it up with water for this quick test.

Place a fresh egg into the water and see where it settles.

If it settles on the side the egg is fresh.

If the egg stands at a bit of an angle the egg is anywhere from 3-9 days old.

If the egg stands completely on end your egg is at least 10 days old

WEIGHTY ISSUES AT THE SUPERMARKET

When you are shopping take a few minutes to weigh pre-packaged items, especially produce.

Grab a few bags of onions or potatoes and compare each one to the weight that you see on the bag.

You will find that you can find bags that weigh heavier than the label as all items are not the same size and it is hard to get the exact weight for each bag.

Added up over time, you will save quite a bit of money if you consistantly buy heavier bags.

WHEN DO I USE MY BANANA?

You have some banana's but you have no idea when to use them for what.

I usually buy banana's when they are still bright yellow with some green streaks.

These fresh banana's are great for cooking treats like Banana's Foster or Banana Splits.

When the banana is no longer green, but mostly yellow with some small flecks of brown starting to show up, now is the prime time for eating whole.

When the skin goes from mostly yellow to lots of brown splotches, you now have banana's that are ready for baking into breads or muffins.

Don't worry if the skin turns totally black on the outside. The banana is still good for several days.

You should throw out any banana's that have any kind of mold starting to grow on them in the advanced stages of ripeness.

WHAT KIND OF BARLEY?

You are looking at your recipe and it asks for one kind of barley. You go to the store and you see several different kinds on the shelf and wonder what is the difference?

Quick Cooking Barley - Quick cooking barley cooks in about 10-12 minutes, then you let it rest for 5 before serving. Because of the extra processing to make it cook quick it will not be quite as flavorful or nutty as other varieties. For each cup of barley that you cook, your recipe should ask for at least 2 cups of water. Different brands can have different tendancies, so be sure to read the bag for specifics.

Pearl Barley - Pearl barley cooks in 35 - 60 minutes and will become tender. It does have a bit of the nutty flavor, but not as much as whole grain barley. For each cup of barley that you cook, your recipe should ask for at least 3 cups of water. Different brands can have different tendancies, so be sure to read the bag for specifics.

Whole Grain Barley - Whole grain barley takes the longest to cook of all because it still contains all of the bran and some hull. You need to allow at least an hour and a half for cooking, and it will still be chewey. To alleviate some of the cooking time you can try soaking the barley over night, but this will only save you 15 - 20 minutes of cook time. For each cup of barley that you cook, you will need at least 3 cups of liquid in your recipe.

PEPPER CORN

Pepper is pepper, right? It really isn’t. The most common pepper that you see is Black Pepper.

Black Peppercorns are black because they have been dried in the sun. This process gives them a slightly hot, full-bodied, sharp taste. Crushed Black Pepper can be sued on just about anything depending on your taste.

White Pepper is created when the outer skin of the pepper berry is removed before the drying process. White pepper is much more mild than black pepper. White pepper is usually used in lighter colored dishes where you want the kick of pepper, but you don’t want to see little black bits running around.

Pink Pepper is very uncommon, but you can find it in some specialty markets. Pink Pepper can be sold either in brine or dried out like Black or White pepper. They have a softer outer skin and a very light fruity flavor. Pink Pepper is ideal for Salad dressings.

BUYING FROZEN FOOD

When you are shopping it is important that you do everything possible to keep your frozen food frozen before it is time to prepare it.

Before you go shopping, take a look at your freezer and check to make sure that there is enough room in your freezer for the foods that you will be bringing home.

If it is warm outside or if you have a long drive from the store to your home drop a cooler in the back of your car.

Make the frozen food absolutely the last thing on your shopping list no matter where the freezers are located in your grocery store.

Take a look at the boxes and storage containers that the frozen food comes in, make sure that there aren't any rips or tears in the packaging.

When you are at the check out line make sure that all of the frozen food is bagged together.

PICKING OUT A PORK CHOP II

As you are looking at all the pork chops you see that they all have different names. What do they all mean?

Loin Chops - These are the best cut of pork that comes from the loin of the pig which is the muscle that is across the back of the pig.

Center Cut - Center cut chops have the distinctive T shaped bone and part of meat include the tenderloin.

Thick Cut - Thick Cut chops are the most versatile of all of the cuts. Bone-In varieties have a bit more flavor than the boneless, but either will work with most recipes.

Boneless Chops - This cut can come from just about anywhere around the loin. The choice cuts will come from the rib area.

Since it does not usually indicate on the packaging where the cut is from, if in doubt ask the butcher.

If you are going to be cooking on the stove top, look for ribs that are 1" to 1 1/2" thick.

If you are going to be grilling pork chops, look for chops that are at least 1 1/4" thick. If you can only find chops that are less than 1" thick, these are best prepared with a breading of some kind.

ROLLED OATS OR QUICK COOKING?

You are making a recipe that asks for oatmeal but when you get to the store you see that there are several varieties. You can actually use most any kind.

Quick cooking oats will give your finished product a very smooth finish and will not be very visible in the finished product.

If you use rolled oats you will have a coarser texture and will be very visible in the finished product.

So if you are making cookies, you can use quick cooking for a smoother cookie, but when you are making a crumble for on top of a dessert you would probably prefer rolled oats to give more texture and crunch.

PICKING OUT A PORK CHOP I

You decided that you want to make pork chops for dinner, but when you are looking at all the choices you are not sure what you are looking for.

You are looking for pork chops that have good neutral color ranging from grayish pink to reddish brown with a very firm texture.

You should avoid pork shops that have a deep dark color or blemishes/brown spots.

The meat should be moist, but not sticky or dry.

If the pork chops look extremely pale, very soft to the touch or are sitting in a pool of pink liquid avoid purchasing.

Take a look and see if there have been any enhancements made to the meat.

It will say someplace on the packaging that it has been "enhanced" or "not infused with more than XX% water" When you see this, it means that you are not only paying for the pork, but you are also paying for extra water that the chop has been soaked in or infused with. When you cook it you may not have optimum results.

FRESH VS DRIED CRANBERRIES

You are getting ready to prepare a recipe for the holiday season and you notice that it calls for fresh cranberries.

You run down to the store and all that you find are dried cranberries and you wonder if they are ok to substitute.

You can use dried cranberries in most recipes with satisfactory results. You will need to change the quantity though. For each cup of Fresh, substitute 3/4 cup of dried.

If the recipe turns out too dry, you can soak the cranberries in some warm water for about a half an hour before using in your next recipe.

You can use dried cranberries in the place of raisins or currents to add a little extra kick in recipes asking for them.

STUFFING TIPS I

You want to make home made stuffing, so you go to the store and go to the bread aisle….. My oh my…. Lots of choices!

For starters, you don't want the cheapest bread that you can find. The more inexpensive breads lack the volume that is needed to make good firm stuffing.

You will want to pick sourdough, white, french, wheat, or sandwich bread. Give the bread a gentle squeeze. If it isn't real firm, but soft and squishy, you aren't going to want it for your stuffing.

Once you get it home grab the good ol pizza cutter or sharp knife and cut each piece of bread into about 3/4" cubes.

Let sit overnight uncovered on the counter, or you can bake at 350 for 15 to 20 minutes.

I prefer the overnight method as the bread has time to totally dry out letting it absorb all the moisture from your stuffing recipe.

You can prepare your stuffing at least 12 earlier than when you plan on baking your bird. Just prepare all of the dry ingredients and set aside, then prepare all of the wet ingredients and place in a covered container in your refrigerator. Just before you are ready to start cooking, just both the wet and the dry together.

EVAPORATED MILK

The recipe asks for Evaporated Milk, what is it?

Evaporated milk is exactly that, milk that has had 60% of the liquid evaporated (cooked) from it. The milk is then pasteurized by heating, giving it a light caramel appearance.

You can find cans of Evaporated (condensed) Milk in the baking aisle of your grocery.

You can add equal amounts of water to evaporated milk to replace regular milk in a recipe.

Once you open the can to use the evaporated milk, you can store covered tightly in the refrigerator for no longer than a week.

Evaporated Milk cannot be interchanged nor should be confused with Sweetened Condensed Milk.