Bad nutrition promotes illness, heart disease, and lots of problems. But did you know that education, and even criminal behavior is affected by nutritional issues. Apparently when people suffer from nutritional imbalance, they can suffer from psychological imbalances as well.

A study that took place in a prison in Virginia, had the purpose of investigating whether the prisoners behavior would change if the men were made more nutritious. At the time large amounts of sugar and fast foods were being served. Their diet consisted of hamburgers, fried potatoes, white bred, cookies sweet snacks, soft drinks and milk shakes.

Their diet was changed to whole wheat bread, potatoes, meat, vegetables, fruit, and fish. Amazingly the prisoners’ violent behavior diminished, and when junk food was reintroduced to their diet their violent behavior returned.

The researcher Schoenthaler who performed the study on prisoners, then questioned the effects of this diet on school kids. He wondered, if positive effects were seen in prisoners, could the same positive effects be seen on children.

He performed a study in an Arizona school. For four months their diets changed to a more nutritional one and half the children in the study got a vitamin and the other half were given a placebo.

The results showed that those students who took the vitamin showed tremendous improvement. Mischief making was lowered by about 50% in these children. They were less aggressive, destructive and behaved better.

What these studies show is that bad nutrition not only affects us physically, but it also affects us emotionally, and mentally. We must remember that our brain is a part of our body, and needs nutrients just as other parts of our bodies do. So when we don’t give it the right nutrition, it wont function correctly.

Doctors believe that it is impossible to take too few vitamins, so they usually recommend that patients take some sort of supplement. But they usually don’t make recommendations as far as fruit and vegetables go. Without important nutritional changes the incidences of depression, ADHD, and aggressive behavior will increase.

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Ever make your own Pizza Dough at home in a bread maker? Ever substitute water for beer? DELICIOUS!

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The sauce is amongst the most important thing for the pizza and everyone has their own recipe. I have researched what the restaurants do and have seen countless videos. They mostly just use a base tomato sauce with sparse spicing if they add any. Sometimes they may add garlic but usually not. -Don’t you DARE add onions to the sauce. The sauce will not freeze properly and water will collect at the top. Also no restaurant does this. So don’t do it. -If your tomatoes aren’t that zingy-sweet tomato flavor, then add sugar a tsp at a time and taste. Don’t keep adding and adding sugar. If 3 tsp isn’t enough then you may have old/bad tomatoes. -When refrigerating or freezing, the longer it sits, the more it loses its flavor. I don’t know why. I would say it stays good for 2 weeks in the fridge. Freezer maybe a month or so. Put the sauce in the coldest part of the fridge. You can still use it of course until it goes bad. -If you don’t use product of Italy tomatoes (because I know you wont), then DRAIN the water out of your canned whole tomatoes. If you can get all your tomato product of Italy for a good price, then do it. Here in Canada it’s a no-go due to cost. What works best is to just have a very tomato sauce and then add the spice later. I tried without the spice and it’s not as good without it. If you add too much spice or powerful spice then it tastes like spaghetti sauce which means it tastes like home cooking. You have to understand. We are not after spaghetti sauce home …

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Low protein bread cooked in a bread machine using Country Sunrise All Purpose Baking Flour from PKU Perspectives

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Sometimes I am presented with a Christmas goose to cook. Usually it is plucked and oven ready. A goose can either be dry plucked or dipped in hot water until the water penetrates to the skin. I would rather dry pluck as I do not care for the odor of wet feathers. Which ever way it is done, just make sure the feathers are pulled in the direction that they grow, not against.

After plucking singe the bird by holding it over a direct flame. Remove pin feathers with tweezers or the dull edge of a knife. Make sure all the entrails are removed. Be careful not to break the gall bladder that is attached to the liver. Remove the oil sac from the tail, make certain to remove the lungs, cut the neck off close to the body, wash thoroughly and the bird is ready to cook.

How it is cooked depends on what kind of goose it is. I have cooked both domestic and wild geese. To roast a domestic goose, I stuff it with bread stuffing and place it breast side up on a rack in a shallow roasting pan. I pour 2-cups of boiling water over the goose and cover it. I prick the legs and wings with a fork so the fat will run out. I roast the goose at 325-degrees about 25-minutes a pound. I uncover it for the last 15-minutes so it will brown.

To roast a wild goose, clean it the same as any bird. I rub the inside of the bird with salt and stuff it loosely with pieces of apple, carrot and onion. I place it breast side up on a rack in a shallow roasting pan. I rub it with oil or lay bacon strips over the bird. I roast it at 350-degrees about 15-20-minutes per pound. I baste it often with the pan juices. When it is done I discard the stuffing and serve.

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Chef David Kamen shows us there is more to the Panasonic bread maker than just baking perfect loafs of bread, in this video he demonstrates how to make bread pudding.

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There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that always tastes like grandma’s, some of the utensils simply cannot be replaced by what you see in American stores.

Chinese Wok

Deep pan with round bottom used in several ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick.

To season: Fill pan with water. Add soap and soda and bring to boil. Pour off water, wipe dry. Place pan over strong heat. Add oil and rotate till pan is coated. Pour off excess oil. Place pan over weak fire and wipe with dry cloth.

To clean: After using pan, wash while still hot. Wipe and place over heat to dry completely.

Knife

Heavy and wide. All purpose – for paring, cutting, slicing, chopping and carving.

Iron Palette

Comes in square or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sautéing and basting.

Iron Spoon

Use back side for mixing food with minimum breakage.

Steamer

Used for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the market made of different materials. But Chinese believe that the traditional steamer works the best.

Slotted Spoon

Used for deep frying and boiling to get rid of excess oil or water.

Wire Sieve

With handle. Used for boiling noodles, dumplings, etc.

Steamers for Pastries

Small in size – about 15cm (6″) in diameter. Used in same method as large steamer. Serve hot pastries in steamers. Typical foods served are small meat buns (small steamer meat buns, or Xiao Long Bao Zi), steamed meat dumplings (Shao Mai), etc.

Moulds for cookies

Made from wood with various carved designs. No longer popular in the modern society since people tend to buy cookies off the shelf. Some may still use the moulds for major holidays, or just Chinese New Year.

Bamboo Brush

Used for washing hot wok. Guess only people in some rural areas still use this type of brush. More people use regular washing cloth found on market.

Rolling Pin

Used for preparing noodles, dumpling skins, Chinese pancakes, and more. With the busy daily life nowadays, most of time people choose to buy ready to cook fresh noodles and dumpling skins from the small vendors seen on the street to save us time. Choose ones made from sturdy wood.

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