Tag: Wine

The History of Fishing

The next time you drop a line in the water off the side of a boat equipped with the latest sonar devices, dig into the cooler beside your feet for a favourite beverage and kick your feet up to enjoy a relaxing day of fishing.

Fishing is one of the oldest activities known to man. Archaeologists have found ancient dumps of shell and bone, cave paintings depicting fishing and even hooks made from bone. There is even a theory that states we might be closer to the fish we try and catch than we think. The Aquatic Ape Hypothesis contends that human beings spent a time living by and catching their food from the shallows of lakes and oceans. The controversial theory contends years of living that helped us to look different from the apes and chimpanzees thought by some to be our ancestors because of this time evolving by water.

The ancient river Nile was an anglers paradise. The Egyptians relied on fresh and dried fish as a staple in their diets, and the various methods they used have been well represented in many ancient representations from their lives. Although they had some tools like nets, baskets and even hooks and lines, the fish caught were often clubbed to death. Perch, catfish and eels were among the most important catches in the Egyptian times.

The other bed of civilization, Greece, did not share Egypts love of fishing. Still, there is a depiction on a wine cup from 500 BC that shows a boy kneeling over a stream with a live capture net in the water below him. Its unclear why the boy was fishing however, since the device is clearly for live capture. There is also evidence the Romans fished with nets and tridents off the sides of boats. One of their most famous Gods, Neptune, is depicted usually with a fishing trident. There are references to fishing in the Bible, too.

Perhaps the most recognizable tool for fishing is the hook. No one knows for certain, but its quite probable prehistoric man was using some form of a hook over 40,000 years ago. Experts have had some problems pinning down exact dates since they know most of the materials used back then were most likely wood and not very durable. British Isle anglers catch fish with hooks made from the hawthorn bush, right up to the present day. Although Stone Age man had the tools necessary for making bone hooks, it is hard for scientists to get exact dates since bone does not define its age well. The oldest known hooks have turned up in Czechoslovakia, but others have turned up in Egypt and Palestine. The Palestinian hooks are believed to be over 9,000 years old, proving that fishing has been around for a very long time indeed.

Indians on Easter Island made their hooks from a gruesome material. Since human sacrifices were abundant in the area for some time, the natives made their fish hooks out of the most plentiful material around human bone. Fish hooks made of human bone were the norm there until missionaries arrived at the turn of the last century. In addition to hooks made of stone, bone or wood, ancient man often combined material to make composite hooks with barbs that kept the bait on.

Sports Nutrition Products – A Need or Just Marketing?

Even if you are into sports, youll only need your regular diet plus plenty of water. Thus, you do not need a sport nutrition product. Right? Wrong.

The need for sports and sport nutrition product

Records of antiquities show that athletics has been an integral part of earliest mans life. Athletic life was originally meant for survival through gathering food or for self protection. Later, it developed into a contest for strength, speed, skill, and mental sharpness. With the passage of time, these activities evolved into what we now know as different forms of exercises, or sports.

Our ancestors even then, fully understand the need of our body for exercise and other forms of physical activities. They instinctively know that in order to maintain their health and further developed their physical whole being, they need to have some activities. And from this early, they understand the need for a special food, the modern version of which is our sport nutrition product.

Basic dietary patterns of our ancestors

Evidences about prehistoric peoples diets can be glimpsed from the artifacts used in food preparation such as milling, baking, and ultimately cooking. From these bits of information, we are informed that the basic diet of early Greeks and Romans for instance was a perfect combination of plant and animal products. They ate several variety of cereals, vegetables, fruits (fresh and dried), and lots of wine (usually diluted with water in varying degree).

Early Greeks main meat source is that of goats. In Italy it was pork meat products specially bacon. Beef was occasionally eaten, particularly after sacrifices in numerous temples. Milk, and perhaps milk product, was a very popular food. Fish and poultry were also part of the regular diet. The slight difference of these early people with our modern diet is that olive oil was consumed in greater volume than butter. The oil was also a main source for household lighting.

Combined with good sport nutrition product, this diet, a formula made thousands of years ago, is a perfect dietary program for a modern sports man. Our ancestors knew then, that although foods abound in nature, there are several nutritional sources that fit better a healthy lifestyle.

Sports nutrition product

Fast forward into our modern setting. It is important for athletes to have good nutrition for maximum strength, optimum agility, endurance, and improved overall performance. The foundation for any successful athletic program is a good combination of a well-thought based on whole foods (veggies, fruits, whole grains, and proteins, remember the Greeks?) supplemented with a special sport nutrition product, and course a good regimen of exercise.

While it is true that dedication, good training techniques, and genetics are still the main element in an athletes effectiveness, the lack of a proper nutrition coupled with the absence of nutritional supplement like sport nutrition product can inhibit an athletes performance in any other forms of exercise.

Without a good eating habits combined with sport nutrition product, pre-games and competitions proper may end disastrously. Optimal nutrition is only attainable with perfect dietary practice, combined with sport nutrition product as important element. It is only thru a sustained adherence to this good combination of regimen and sport nutrition product that a stellar performance is assured.

What You Need To Know About Potato Salads

Potato salad is a dish, usually an appetizer, made, obviously, from potatoes. However so, it still varies throughout different countries and regions of the world. Potato salads are more classified as side dishes than salads for they generally just precede or the follow the main course.

Many would claim on having made the best potato salad and would offer the truest and most authentic way of making it. But no matter what is said by many, the best potato salad, or any kind of salad at that matter, is purely of personal preference. Some like their potato salads mingled and just oozing with its dressing, some would prefer theirs to be really soft and tender, and others would want their potato salad to be crispy.

Potato salads are oftenly served along with hot dogs, barbecue, hamburgers, roasts and cold sandwiches. This kind of salad is categorized more as a casual fare and more oftenly served during outdoor barbecues, picnics, and other sorts of casual events or meals. But this fact is not stated to underestimate their savory goodness.

Potato salads are definitely a popular menu choice of various chefs and cooks for preparing food for a large crowd, and since they can be made in large quantities with utter ease, they can also be made in advance and kept in the refrigerator until it is their time to be served.

You must never worry about emptying your wallet when going to the grocery store to buy whatever ingredients you need for you potato salad. The ingredients needed for potato salads are inexpensive and very much affordable. Thus, you do not have to worry about making one yourself because it is, in fact, quite easy.

You would need two pounds, or approximately six large potatoes which are peeled and quartered; two stalks of chopped celery; one finely chopped onion, of which you could cook using a microwave on high level for just one minute to be able to reduce that hotness, if you want, that is; four green onions that you have sliced for just of an inch thick; one large carrot, shredded; cup of a sweet pickle relish; cup of chopped red onion; one teaspoon of dry parsley; a half teaspoon of mustard seeds; you would also need pepper or salt for the taste, along with balsamic or wine vinegar, and also with yogurt or a nonfat mayonnaise.

Of course you have to cook the potatoes in boiling water for approximately fifteen minutes, or when the potatoes are already barely tender. You have to check every minute or so after the first ten minutes have gone by. Once you have confirmed of the cooked status of your potatoes, cut them into smaller pieces. After that, just leave them be so that they will cool down. Then, you should mix the other ingredients you have also prepared in a large bowl. Once you are confident that you mixed them finely, add your already cooled potatoes, and then mix them, altogether, well.

When all these are done, chill your self-made potato salad, but just do not forget to stir it a couple of times during the chilling time you have alotted for it.

Tasty And Healthy Spinach Salad Recipes

Think spinach and the cartoon Popeye comes to mind. It is not so much of a mystery why the creators have decided to create this character. It is the only way to convince kids to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that needs a little getting used to. But with the following preparations, even most discriminating kids will come in for seconds.

24-HOUR SPINACH SALAD RECIPE

Ingredients:

1 pound Fresh Spinach — torn in pieces
1 pound Bacon — chopped
1 Head Lettuce — torn in pieces
1 medium red onion — diced
6 Eggs, Hard-Boiled — cut in wedges
3/4 cup Mayonnaise
3/4 cup Miracle Whip
8 ounces Swiss cheese

Directions:

This is a layered salad, don’t mix until serving time.

Place prepared spinach in bottom of large bowl, sprinkle with salt, pepper and 1 tablespoon of sugar. Add prepared bacon, do not mix. Add onion and prepared lettuce, add the eggs.

Mix both mayonnaise and Miracle Whip and pour over eggs, cut up the Swiss cheese and place over mayonnaise. Cover and let the salad set for 24 hours. Mix and stir just before serving.

WILTED SPINACH SALAD WITH WARM DRESSING RECIPE

Ingredients:
2 heads spinach; torn
1 small can mandarin oranges; drained
1 avocado; sliced

Dressing

2 teaspoons sugar
2 green onions; sliced
4 slices bacon; chopped
1/4 cup red wine vinegar
2 tablespoons water

Directions:

Tear spinach into bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado.

SPINACH FLAMBE RECIPE

Ingredients:

6 bunches spinach — washed and dried
6 hard-boiled eggs — sliced
1/4 teaspoon salt
1/2 teaspoon ground pepper
12 strips bacon, crisply fried — chopped
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/2 ounce brandy (100 proof)

Directions:

Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper.

Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.

SHRIMP AND GRAPEFRUIT SPINACH SALAD RECIPE

Ingredients:

3 pink grapefruit
3 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 pound large shrimp, peeled and deveined
1 1/2 pound spinach, stems trimmed and leaves washed well
1/2 red onion, thinly sliced

Directions:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper.

In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well.

Pasta Salad As A Healthy Alternative

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.