Experts say that after heat, the next biggest cause of damage to wine is lights. Keep wine away from any extreme light sources, such as big bay windows or halogen lamps.

But like Fred, most of us aren’t fortunate enough to to be able to keep our wine stored beneath the earth. Genuine wine cellars are rare, and while professional storage is an option, it’s inconvenient if you want to grab a couple of bottles of delicately aged 1990 Chateau Ducru-Beaucaillou when the boss unexpectedly drops in.

So what are the alternatives? Keeping ten or 15 bottles of booze in a simple wooden wine rack within spitting distance of the dining room table seems to do the job for the vast majority of us. But if you are a bit vehement about keeping your vino in good health, there are far better ways.

In fact, all too often people tend to keep expensive wine on display, gazing at it often as they wonder when to finally open it. Unfortunately, when they finally to get around to the uncorking – or unscrewing, as is often the case these days – they find it ruined.

Wine that has been sitting on top of the fridge in a wooden wine rack, vibrating and getting hot, is often not drinkable. And if you are spending $20 on a bottle or more, even $200 and up, it just doesn’t make sense not to store it properly.

Top Tips for Storing Wine Correctly

• Wine storage began in underground caves which allowed wine to age at the right pace. Today, wine should be stored at conditions that reflect those grottoes: about 11-12 degrees centigrade with 55-75% relative humidity. If wine is stored at higher temperatures, its natural development is accelerated.
• In fact, the most crucial aspect about storing wine is heat fluctuations, especially excessive heat. You need a fairly constant temperature, ideally about 11-12 degrees.
• Light can also affect wine, which optimally should be stored in the dark. Slightly damp conditions are best, as an atmosphere that is too dry can be detrimental. In fact, a very dry or humid environment can make the corks dry out.
• Avoid putting those bottles of precious vino next to pipes, radiators and any type of heating vent, and whatever you do, keep all bottles away from the sun. Think of wine as a fine painting: when left in direct sunlight, its value begins to fade.
• Experts say that after heat, the next biggest cause of damage to wine is lights. Keep wine away from any extreme light sources, such as big bay windows or halogen lamps.

Keeping Things Cool – At Home

If you have time, space, budget and energy to invest in the right wine storage system, remember that this will also depend on a number of external factors – some of which may be out of your control, such as budget and space. How many bottles you wish to store is also of paramount importance.

Your own personal requirements will dictate whether you’re looking to buy a sophisticated refrigerated cooling system for your kitchen, install a series of wine hives in your storage room, or convert a basement or garage into a fully equipped wine cellar.

Prices for good quality coolers depend largely on size. These redesigned fridges keep your wine at a higher temperature with altered humidity levels, they are also built to minimize vibration. More gimmicky ones have multi-temperature zones, enabling you to keep your full-bodied reds and sweet whites at varying temperatures.

For most of us such a fridge is more than adequate, as your average wine lover has no interest in storing more than 200 bottles at home. But if you like to entertain - and have extra room and loads of cash – coolers are available that will comfortably store up to – wait for it – 1,000 bottles.

Professional Wine Storage

If you do want to keep your bottles off-site, especially if you are interested in re-selling them at a later date or leaving them to your grandchildren in 30 years’ time, then professional wine storage may be your best bet. Many companies these days provide private customers with professional cellarage facilities, with most wines insured at their full replacement value.

For a closer-to-home solution, a personal wine cellar is best. Wine enthusiasts have been known to convert everything from garages to cellars to disused backyard bomb shelters into personal wine cellars, although if it’s not underground, expect to install a special air-conditioning system as well as some type of irrigation mechanism, to control the humidity.

If you want to build an underground cellar from scratch yourself, experts say going as deep in the soil as possible will make the biggest difference. When you reach a certain level underground you get a constant temperature, and materials such as brick and cement are very good for a slow temperature exchange. This is important as wine doesn’t like to be shocked. It can’t be one temperature one day and another temperature the next, or you’ll know it.

Going underground isn’t as hard as you may think. Some companies can install a prefabricated wine cellar in a garage, storage room, extension or underneath any home where there is a 2.50 meter space to excavate. Cellars come with waterproof liners and a cooling system can be installed as well, if needed.
But if you can’t afford anything too fancy, make use of what you already have. An old chimney breast is often a good idea, as the temperature in the fireplace for medium-term storage is very good. It will also protect your wine from light.

Visit our friends at Grotto Cellars to find more info on wine storage and a large selection of modular wine racks to compliment your wine collection.  http://www.grottocellars.com

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When cutting back on food costs, one of the biggest mistakes people make is replacing 3-course dinners with a bowl of Ramen noodles. That's because unless you properly balance your diet, you will feel hungry more frequently and are more likely to binge on whatever food is available.

So to help you weather the storm, we’ve made a guide that’ll get you the most bang for your buck when it comes to preparing food.

The Basics

When cutting back on food costs, one of the biggest mistakes people make is replacing 3-course dinners with a bowl of Ramen noodles. This is not only unhealthy, but it is ultimately going to cost you in the long run. That’s because unless you properly balance your diet, you will feel hungry more frequently and are more likely to binge on whatever food is available.

The key to avoiding this problem is to make sure you’re getting the right amount of protein, vitamins, carbohydrates, fats and vegetables - and getting them cheap. So keep the 3-course dinner, but downsize the costs.

Go Green

Vegetables should be an important part of every meal and just because you’re cutting back costs doesn’t require that you cut back on greens. Instead, save money by buying frozen vegetables. Frozen vegetables are great cost-savers for a few reasons.

One reason is that you can buy them in bulk and bulk is always cheaper. The second is that even if you’re buying large quantities, because they’re frozen you don’t need to worry about them going bad right away. Most fresh vegetables have a pretty short lifespan and people are constantly wasting food by disposing of moldy greens. Frozen vegetables can be used as needed and as an added benefit, they’re easier to prepare.

The Bulker the Better

Thanks to our wonderful consumer society, magical places like Costco and Sams Club have opened up around the country allowing people to buy any grocery item by the thousands. And though buying bulk is a must for caterers and restaurants, it can also help save money for the individual.

However, there’s a danger to buying bulk that many don’t realize as if it’s not done properly, it can result in losses rather than gains. That’s because people often stroll through the aisles of a Costco, stop and think “Hm… I love duck sauce, and a hundred bottles for $200 seems like a real bargain.” Stop. Backup. Start again.

Buying in bulk only saves you money if you buy responsibly. Staples such as chicken, beef, vegetables, tuna fish, tomato sauce and pasta are great items for bulk purchases because they can be fashioned in different ways to create a thousand different dishes. Just because you buy 100 frozen chicken breasts doesn’t mean you have to cook chicken and duck sauce every night - unless you buy a hundred bottles of duck sauce.

So consider the dishes your family loves best and pick out the common ingredients that tie those meals together and make a list. Then, when you head to Costco, keep your head down and pick up only what you have on the list.

BREAKFAST, Lunch and dinner

Even though from birth we have pounded into our brains the fact that breakfast is the most important meal of the day, many people (especially Americans) seem to reverse this knowledge and focus on dinner. This trend is bad news for both your waistline and your wallet.

The reason breakfast is so important is because it sets the stage for the rest of the day. If you start off hungry, you’ll get to work or school and fill up on a snack in order to hold you over until lunch. A healthy breakfast not only gets you through the morning, but it’s also one of the most cost-effective meals of the day. Eggs are still relatively cheap and a great source of protein. Mix that with some whole-wheat toast and a piece of fruit and you’ve just started off the day with a well-balanced, cost-effective breakfast.

Furthermore, as the day goes on the meals tend to become more expensive simply because Americans are accustomed to large dinners - something that has contributed to the nation’s obesity crisis since the later you eat, the more unhealthy it is. Try cooking simpler foods for dinner such as chicken and rice instead of three-cheese lasagna. Additionally, you can keep the food simple while still keeping it interesting by investing in some exotic spices, some sauces and using different cooking methods. For instance, grill your chicken one night and bake it the next. Same chicken, wildly varying tastes.

Poor foods, rich tastes

Finally, don’t forget that some of our old world foods that were once the staples of the poor are still cheap but can be prepared to be very tasty. Such examples include lentil soup, spaghetti and tomato sauce, rice and beans and beef stews. Thanks to our globalized grocery stores, interesting spices are as easy to come by as milk, and so with the proper ingredients, simple dishes become gourmet delights.

Take spaghetti and tomato sauce for example. By adding your own vegetables, spices and meat, you can turn a can of Hunts into a unique and flavorful sauce. Another cheap meal is the taco. Corn tortillas are one of the cheapest sources of carbohydrates available, so prepare a taco night with beans, rice, lettuce and a protein base such as beef or chicken for a great south-of-the-border dinner.

Also, when it comes to saving money, nothing is cheaper than replacing unhealthy sodas and sugary drinks with tap water. Most cities in the United States have very clean tap water that is entirely safe to drink. And while there might be some adjusting to the difference in taste, it has been proven that a preference in water is almost completely psychological and based on conditioning. So a good way around this is to buy a bottle of your favorite water and fill it up at the sink when it runs out. You still get the pristige of holding a Fiji bottle without having to waste plastic and money every time you run out.

One final tip is to keep in mind that the recession is being felt by everyone. So even if you’re catering for guests, don’t feel compelled to throw down hundreds of dollars on a fancy feast. Ask people to bring a dish of their own so that you can all trade recipes. Don’t feel embarrassed by taking your lunch to work - instead, find coworkers who will make the change with you. And don’t forget that the country is going through a change right now, and extravagant consumerism is now being frowned on. So feel good about yourself and confident about your savings by following these simple tips that will keep you and your savings account healthy.

If you enjoyed reading this, check out our companion article Business Lunch Box: A Guide to Bringing Lunch to Work!

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Save some cash and eat healthier by replacing the business lunch with the business lunchbox.

So save some cash and eat well by replacing the business lunch with the business lunchbox.

Tricks of the Trade

Anybody can throw together a cold egg-salad sandwich and some celery, but who wants to sit alone at a desk eating a miserable meal while your coworkers hit up the local Chinese restaurant? The trick to bringing a lunch to work is making a variety of tasty options that won’t leave you bored and resentful after your first week of brown-bagging it. Fortunately for you, there are a wealth of options that will not only make lunch a pleasure, but will also leave your coworkers jealous of your healthy and cost-saving meal.

The first step to take is investing in the right containers and utensils. Replace that plastic bag with a Tupperware container and buy a thermos for soups. Also purchase plastic utensils that you can either pack in your lunch or keep in desk drawer at work. In addition to keeping utensils at work, it’s a good idea to keep some of your favorite condiments at your office such as mustard, salt and pepper, ketchup and hot sauce as none of these require refrigeration.

If your office has a refrigerator, bring your own salad dressings, write your name on the bottle and store it in the fridge. Also, most offices have a microwave available but if they don’t, just check your local corner stores or 7-11’s as most will have one free for use.

Once you’ve got your tools ready, you can finally get to work on bringing your lunch to work!

Buying in Bulk

One of the biggest setbacks people face when attempting to make that step towards making your own lunches involve time-constraints. With family, work and leisure time all competing for your attention, not all of us can set aside 20 minutes every morning to make a tasty lunch. That’s why buying and cooking in bulk has become a popular and highly effective strategy for saving time and money.

When making dinners, cook more than needed so that you will have leftovers to use for the next several days. You would be surprised by how many foods can be tweaked to be made lunchbox friendly – everything from roast beef to grilled salmon make for great meals the next day.

Another option is to make large stews or soups with the intention of freezing the leftovers to be microwaved back at work. A good way to do this is by placing the leftover soup into plastic bags and then freezing them in a cup so that they can stack easier. Then, when you’re at work and feel the hunger, you just remove the plastic bag and place it in a bowl and microwave that sucker for a piping hot fresh soup!

Additionally, soups and stews are some of the only foods that actually get better with age as the ingredients settle together for a more flavorful food.

The Sandwich Solution

The first option you have is to put a twist on the classic sandwich. When deciding on what kind of sandwich to make, avoid recipes that could result in soggy bread or spoiled ingredients. Using a more hearty bread such as a baguette or a roll will keep your sandwich from falling apart and also add to the taste. And if your office lacks a refrigerator, avoid using condiments such as mayonaisse or butter as these ingredients can go bad quickly and spoil a perfectly good sandwich – plus, most of these add unnecessary calories and one of the biggest benefits to making your own lunch relates to health.

So what’s the perfect office sandwich? One great recipe is the classic grilled chicken sandwich. Grilled chicken is great as you can make it for dinner one night and use the leftovers the next day to put on some bread resulting in one very tasty sandwich. Additionally, you can add your own variations to the dish including mozzarella, pesto sauce, tomatoes or lettuce to customize the dish to your liking.

Other satisfying sandwiches include tuna fish (light on the mayo), the classic deli, mozzarella and tomato, hummus and grilled portabella mushroom.

However, don’t feel pressured into conforming to the standard bread-based sandwiches. Wraps and pitas are becoming more common alternatives for those looking to add variety to the standard sandwich.

Tupperware Party

This is the part where the right tools come in to play. Certain foods won’t fit easy into a brown bag or thermos and to avoid getting caught in a soup and sandwich rut, get a hold of some Tupperware containers and watch the world of the business lunchbox open in front of your eyes!

Tupperware makes pastas, salads, rice dishes and other foods all fair game. Most leftovers will easily fit into the containers but some foods hold up better the next day then others.

For instance, salads that have already been mixed with dressing will become soggy and unappetizing by the next day. Additionally, certain cheese-heavy dishes like macaroni-and-cheese or pizza won’t fare so well overnight in a refrigerator.

However, pasta with a light olive oil sauce, feta cheese and fresh tomatoes is an excellent example of a pasta that would be delicious the next day heated up or cold. Other dishes that stand up cold include chicken and salmon, as mentioned earlier, and they can be combined with rice or bread to add variety to the meals.

Bring In, Dine Out

A less obvious but very rewarding reason to bring your lunch in to work is the ability to take it with you anywhere. Just because you brought your own lunch doesn’t mean you can’t step out on a nice day and enjoy it outside or drive to a nearby park with friends or coworkers. Even if you do decide to eat at your desk, use the time you saved by staying in the office to take a walk around the neighborhood or run some personal errands. Remember, it’s not just money that you waste eating out but also valuable time waiting for servers and splitting bills.

So take that final step and join the brown-bag revolution!

Do you have any tips or recipes for good brown-bag lunches? If so, leave your suggestions in the comments section below! Thanks for reading!

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Listed below are some of the scariest new inventions that will one day turn on us.

Telekinesis has long been a fantasy of nerdy grade school kids everywhere, and the brain computer interface brings that fantasy one step closer to reality.

Mind Games
Telekinesis has long been a fantasy of nerdy grade school kids everywhere. The idea that you can manipulate a physical object solely with the power of your mind is an intrinsically awesome concept, and though it may be impossible to affect a physical object with just your brain, a new type of technology has already allowed people to control electronic computers telepathically.

Brain-computer interfaces (BCI’s) are a new kind of technology that will soon allow you to control video games just using the
power of your brain. By attaching electroencephalogram sensors to the scalp, the BCI reads your brain waves and is able to detect patterns and process the information. This means that if you look at a ball on a screen and imagine picking up the ball, the computer will process that action.

However, scientists have already begun to express their concern that this same process can theoretically be reversed to make the computer control you. And if that doesn’t sound like an awesome science fiction movie, then I don’t know what does.

Dubbed the “Invisibility Cloak,” this amazing invention uses a groundbreaking material called a “metamaterial” which uses its unique physical properties to bend light and reflect it back on the other side of the garment.

Caution: Limited Visibility
Continuing the trend of sci-fi technologies, a new technology is nearing completion at several major universities that will actually allow you to walk around invisible. Dubbed the “Invisibility Cloak,” this amazing invention uses a groundbreaking material called a “metamaterial” which uses its unique physical properties to bend light and reflect it back on the other side of the garment. The end result is an effect that scarily mirrors an actual invisibility cloak, as seen in movies such as Harry Potter.

But don’t be too worried about people using it to walk past security and break into banks– as it is, the device seems more like a gimmick than a real invisibility cloak. However, it’s a gimmick that’s becoming eerily close to being a reality.

This scary device uses rays (yes, as in ray-gun rays) to stimulate our nerve-endings and create the sensation of intense pain without injury.

Silent but Deadly
The Silent Guardian is the newest horrific piece of technology to emerge from our bloated military-industrial complex. This scary device uses rays (yes, as in ray-gun rays) to stimulate our nerve-endings and create the sensation of intense pain. Though the device apparently doesn’t cause permanent damage – and can’t actually kill a person – it’s very effective at what it does.

Hoping to one day be able to use it as a non-lethal way to deter violence, the military has recently started to experiment with mounting these things to the back of jeeps and they’ve even created a large version of the Silent Guardian that can dish out pain up to half a mile away.

Coming to a civil protest near you.

In an advertisement for their show, “Paranormal State,” A&E is using a new technology that projects sound in a narrow beam to simulate the effect of someone whispering in your ear.

You’re Not Crazy
If you were to be walking down a street and suddenly hear a woman whispering into your ear, your first thought might be “Great – I guess now I’m crazy. This sucks.” But you might actually just be the victim of a new technology being used in advertising that projects sound in a narrow beam directly into your skull to simulate the effect of someone whispering into your ear.

Originally created for museums and libraries, this technology has recently made its way to the streets as part of an advertisement for A&E’s show Paranormal State. If you’re like me, you’ll think that the entrance of this technology into the marketing world is pretty disturbing. And when you consider the different types of advertisements that one day may be whispering into your ear, this trend becomes downright terrifying- because if I ever heard Robin Williams whispering an advertisement for Patch Adams 2 directly in my ear, I might just have to kill myself.

The Big Dog is the most advanced quadruped robot on Earth and its legs are modeled after the same principles used in nature for mammals such as donkeys and humans.

Good Doggy
At a distance, the revolutionary new robot Big Dog looks like some strange headless alien creature with inverted legs. But once you see this robot in action, all of that hesitation about its appearance gives way to a sense of horror at how eerily lifelike and animalistic its movements are. The Big Dog is the most advanced quadruped robot on Earth and its legs are modeled after the same principles used in nature for mammals such as donkeys and humans. Created as a sort of next-generation all-terrain-vehicle, the Big Dog can navigate almost any environment where other vehicles would easily fail – this includes loose rocks, tree stumps and icy ground. It can even right itself after being kicked or shoved.

So if you were ever wondering whether or not robots will take over the world – there’s no need. After seeing Big Dog in action, it’s very clear that yes, one day they will.

Scientists recognize the slight possiblity that the large hadron collider could create miniature black holes that could potentially gobble our galaxy.

When Worlds Collide
Most of us will be familiar with the world’s largest particle accelerator – the Large Hadron Collider, which was activated for the first time last year. To give you some insight as to why they decided to include the word “Large” in its title, the tunnel that holds the collider is over 17 miles long. Located in Switzerland and engineered by a team of over 10,000 scientists, the Large Hadron Collider is a massive piece of technology that has cost an estimated $3-6 billion dollars. And though particle accelerators have existed in some form since the 1960’s, this particular one dwarfs any attempt at atom-smashing in history.

In case you’re wondering what a particle accelerator does, the device speeds up atoms to levels approaching the speed of light and then smashes them into each other at such high energies that it could potentially give us a glimpse into other dimensions or even provide insight into the big bang.

So it sounds innocent enough so far, right? Well, that is until you hear about the slight possibility of the particle collisions creating miniature black holes that could potentially gobble our galaxy. And though the chances of this happening are extremely remote, it’s not quite impossible.

So there you have it. Though it’s inevitable that one day we’ll all be destroyed by a creation of our own design, in the meantime you can settle back and enjoy the new generation of brain-wave videogames… and we’ll worry about sinister mind-control experiments when the need arises.

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Green Papaya salad is a favored dish of the Thai people, and of this author.

Unfamiliarity with these foreign flavors, let alone figuring out how they relate to each other, is a common beginners’ obstacle, but don’t let that discourage you! We promise this will be quick and relatively painless, and the reward—exposure to a new world of flavors—is well worth the effort.

So the next time you’re planning a meal, resist your hankering for a quick take-out fix; check out our beginners’ guide to Thai cuisine below instead, and find out how a little culinary background info and an adventurous palate can make cooking something you actually look forward to, and healthy! We’ve also compiled a list of several traditional Thai ingredients along with everything you’ll need to know to about them, from cooking techniques to health benefits to tips on where to get them. So get psyched for…

Thai Cooking 101

Unlike westerners who generally eat in several courses, a typical Thai meal has just one and is laid out all at once. Steamed rice is a constant at mealtimes, and is accompanied by a number of (typically wok-fried) dishes—approximately one per guest. Eating together is a communal activity, and all the dishes are shared around the table according to custom.

There is generally a balance between sour, salty, sweet and spicy flavors in a dish or across a meal, and it is believed to restore harmony between the body’s Yin and Yang forces. The Yin represents cold, or soothing energy, e.g. coconut milk, and the Yang represents hot energy that increases the pulse rate, e.g. chili peppers.

This theory has been passed down from generation to generation, and while many swear by it, we encourage you to find out for yourself.

Jasmine Rice

The highly-prized and aromatic jasmine rice is almost exclusively native to Thailand, making it one of the less accessible fundamentals of Thai cuisine Don’t panic just yet, jasmine rice lovers: more health food and specialty stores are stocking jasmine rice in their packaged grain section, and Asian groceries/marketplaces are even more likely to carry it. Another popular Thai rice is short-grain sticky rice which is easier to find at similar markets, and can be substituted by sushi rice if unavailable.

Tip: Store dry Jasmine rice in a cool area away from moisture and open air; cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.

Lemongrass

An essential ingredient in Thai dishes, Lemongrass is an aromatic (some say minty) herb with a lemony flavor.  It grows in long fibrous stalks of which only the juicy white-yellow bulbs are used, and it is customary to bruise them with a knife before cutting and cooking to help bring out their aroma and flavor in a dish.

Lemongrass can be finely minced and added to curries and pastes, but it’s most often used like cinnamon or bay leaves, which are typically removed before serving.

Lemongrass has been used since ancient times to relieve fevers, abdominal pain and cold symptoms. It is slowly becoming a more common sight in health food stores and can almost always be found at Asian groceries. If you’re not lucky enough to have one in your area, a mix of lemon zest (rind) with a small amount of ginger is a common substitute for lemongrass, and lemon leaves are sometimes also used. If fresh lemongrass is unavailable, there are dried and powdered varieties. Two tablespoons of powdered spice is equal to about one fresh stalk, and use an extra 2-3 pieces if cooking with dried lemongrass (when seasoning, bear in mind that dried lemongrass is already salted).

If you want the freshest lemongrass possible, you can grow it yourself, but keep it indoors during the colder months if you live in a cooler climate. Seeds can be bought online or at specialty seed stores, or you can just germinate a bulb from another stalk in a jar of water until it roots, and then transfer it to its own pot.

Tip: Basil is another garden-friendly component of Thai cuisine that flourishes in many climates.

Coconut Milk

A ubiquitous staple in Thai food, Coconut milk is the rich base for many curries, sauces, drinks and sweet dishes and is often used to balance out hot or spicy elements. It can be found in most supermarkets or even made at home!

To prepare coconut milk, mix the grated meat of a ripe coconut with warm water and then squeeze out the juice, but unless you can find fresh coconuts, you’re better off using the canned stuff.

A layer of fat at the top is normal (like with real milk), and this fat lowers bad cholesterol (LDL) while promoting good cholesterol. Coconut milk also boosts immunity and provides valuable fatty acids, putting it at the top of the list of healthy Thai ingredients.

Palm Sugar

Palm sugar is made from the sap of the palm tree and can be found at Asian or Indian specialty food stores. Since it stores well, ordering online is also entirely acceptable. Aside from sweets and desserts, palm sugar can also be used in savory dishes, like fish, to play against their saltiness. The sugar is a golden brown paste, and can be light-colored or dark and gooey. If you can’t get your hands on any, you can substitute with brown sugar.

Fish Sauce

Perhaps the most widespread taste in Thai food is fish sauce, sometimes called the soy sauce of Southeast Asia.

The best fish sauces are usually thin and virtually clear with a salty taste derived from fermented fish (anchovies are the most common).

It has a very pungent aroma and is said to be an acquired taste, but it’s practically used as a salt substitute in many parts of the world. Sugar is sometimes added to highlight its saltiness.

Fish sauce can virtually always be found at an Asian marketplace/grocery near you and is also becoming a regular in the aisles of many specialty-foods store.

Chilies

Generally speaking, the smaller the pepper the hotter it is, and the prik kee noo, the smallest and most popular of the Thai chilies, is no exception. Recent studies show that eating hot red peppers like these can help you fight fat all in itself! Chilies can be served in countless forms, from dried pieces (which are hotter than fresh ones) to minced in a sauce.

The pri kee noo is rated the second hottest pepper in the scoville scale, an index of hot peppers, and the seeds are the hottest part. Many cookbooks recommend preparing them with gloves to avoid skin irritation and not to touch your eyes before washing your hands.

If you can’t find Thai peppers, try dried whole Mexican chilies and soften them with a soak in hot water.

Tip: Don’t drink water to relieve chili heat—rice, beer or milk drinks do a better job.

Congratulations! You’ve passed the course and learned the basics of Thai cooking. Hopefully this guideline has made you feel more comfortable about experimenting with eastern cuisine and armed you with all the facts you need to prepare mouthwatering nutritious meals. For healthiest results, use small amounts of oil and opt for steaming instead of frying whenever possible. Now go have some fun, and don’t be afraid to experiment with different ingredients and combinations. Variety really is the spice of life, and it’s also one of the best ways to get your family excited about eating healthy.

Visit our friends at http://www.talbottteas.com to find to perfect complementary tea!

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