Eat Out / Coffee Guide Coffee Guide All you need to know about coffee while drink out A brief story of Coffee The story of coffee dates back centuries and is steeped in legend and historical accounts. While the exact origin of coffee is uncertain, it is believed to have originated in the highlands of Ethiopia in Africa. Legend has it that a goat herder named Kaldi noticed his goats behaving energetically after consuming bright red berries from a particular plant. Curiosity led him to try the berries himself, and he experienced a newfound alertness. This discovery eventually made its way to monks in a nearby monastery, who began using the berries to stay awake during long hours of prayer. The popularity of these energizing berries spread throughout the region, leading to the cultivation of coffee plants. By the 15th century, coffee was being grown in Yemen, and the practice of brewing and consuming coffee became more widespread. Coffeehouses, known as qahveh khaneh, started appearing in the Middle East. These establishments became important social and cultural hubs, where people would gather to drink coffee, engage in intellectual discussions, and exchange ideas. Coffee soon became associated with intellectual pursuits and stimulating conversations. Coffee reached Europe in the 17th century through trade routes, primarily thanks to the Ottoman Empire. Coffeehouses started appearing in major European cities, becoming popular meeting places for artists, writers, and scholars. These coffeehouses played a significant role in the development of the Age of Enlightenment, facilitating the exchange of ideas and fueling intellectual movements. As coffee gained popularity, the demand for coffee beans increased. European powers established coffee plantations in various regions, such as Southeast Asia, the Caribbean, and South America. This led to the expansion of coffee cultivation and trade on a global scale. In the 19th and 20th centuries, advancements in transportation and technology further fueled the coffee industry. Coffee became a global commodity, with different countries specializing in the production of specific coffee bean varieties. Today, coffee is one of the most widely traded commodities in the world. The ways in which coffee is prepared and consumed have evolved over time. From traditional brewing methods like Turkish coffee and espresso to modern inventions such as drip coffee machines and single-serve capsules, coffee has adapted to suit different tastes and preferences. Coffee continues to be a beloved beverage worldwide, enjoyed for its rich flavors, energizing effects, and the social rituals that accompany its consumption. It has become an integral part of many cultures, connecting people from different backgrounds and bringing them together over a shared love for this remarkable drink. Coffee Guide Index Coffee Types Coffe e beans types Coffee brewing methods Coffee health benefits Coffee Conssumption guide Coffee around the world Coffee Types Coffee is a popular beverage consumed worldwide, known for its energizing and aromatic properties. There are various types of coffee, each with its own unique characteristics and preparation methods. Here are detailed descriptions of some commonly enjoyed coffee types: 1. Espresso: Espresso is a concentrated coffee beverage that originated in Italy. It is made by forcing pressurized hot water through finely ground coffee beans. The result is a small, strong shot of coffee with a rich flavor and a layer of creamy foam known as crema. Espresso forms the base for many popular coffee drinks like cappuccinos, lattes, and macchiatos. 2. Cappuccino: Cappuccino is a classic Italian coffee beverage made with equal parts espresso, steamed milk, and milk foam. It is typically served in a small cup, and the layers of espresso, steamed milk, and foam create a visually appealing drink. Cappuccinos are often topped with a sprinkle of cocoa or cinnamon. 3. Latte: A latte is similar to a cappuccino but with more milk and less foam. It consists of a shot of espresso mixed with steamed milk, topped with a small amount of milk foam. Lattes are typically served in a larger cup, and they offer a smoother and creamier flavor compared to cappuccinos. 4. Macchiato: Macchiato means "stained" or "marked" in Italian. There are two common variations: espresso macchiato and latte macchiato. An espresso macchiato is a shot of espresso "stained" with a small amount of milk. On the other hand, a latte macchiato is a glass of steamed milk "marked" with a shot of espresso. The latter has more milk and is usually served in a tall glass, creating distinct layers. 5. Americano: An Americano is a diluted espresso beverage made by adding hot water to a shot of espresso. It is similar in strength to brewed coffee but has a different flavor profile due to the espresso base. Americanos are often enjoyed as a milder alternative to espresso shots. 6. Drip/Brewed Coffee: Drip or brewed coffee is made by pouring hot water over coarsely ground coffee beans. The water drips through a filter, extracting the flavors from the coffee grounds. This method is commonly used in drip coffee machines and produces a smooth and flavorful cup of coffee. It is the go-to option in many households and cafes. 7. French Press: The French press, also known as a plunger pot or press pot, is a manual brewing method. Coarsely ground coffee is steeped in hot water, and after a few minutes, a plunger with a mesh filter is pressed down to separate the brewed coffee from the grounds. French press coffee tends to have a fuller body and a rich flavor. 8. Turkish Coffee: Turkish coffee is a traditional method of brewing coffee in Turkey and the Middle East. It involves simmering finely ground coffee beans with water and sugar in a special pot called a cezve. The coffee is typically served unfiltered, allowing the fine coffee grounds to settle at the bottom of the cup. Turkish coffee has a strong and intense flavor. These are just a few examples of the many types of coffee enjoyed worldwide. Each type offers a distinct taste, aroma, and experience, catering to different preferences and cultural traditions. Coffee Beans Coffee beans are the seeds of the coffee plant, which grow inside the cherry-like fruits known as coffee cherries. The coffee plant belongs to the Coffea genus, and there are several species cultivated for commercial coffee production, with the most common being Coffea arabica and Coffea canephora (also known as Coffea robusta). The coffee beans undergo a series of steps before they are ready to be brewed and enjoyed as coffee. Here's a breakdown of the process: Here is a more detailed explanation of coffee beans: 1. Harvesting: Coffee cherries are selectively handpicked or mechanically harvested, depending on the region and the quality desired. It's crucial to pick the cherries at the optimal stage of ripeness to ensure the best flavor potential. 2. Processing: Once harvested, the coffee cherries need to be processed to remove the outer fruit and reveal the coffee beans within. There are different methods of processing: - Wet/Washed Process: In this method, the cherries are pulped using machines to remove the outer skin and fruit pulp. The remaining beans, still covered in a sticky layer called mucilage, are then fermented in water tanks to remove the mucilage. Finally, the beans are washed and dried. - Dry/Natural Process: In the dry process, the whole coffee cherries are laid out to dry in the sun. As they dry, the cherries naturally shrivel, and the beans inside become exposed. Once the cherries are dry, they are mechanically hulled to remove the dried fruit, leaving behind the beans. - Semi-Washed/Honey Process: This method combines elements of both the wet and dry processes. The cherries are pulped, but instead of fermenting in water, the beans are dried with some or all of the mucilage still intact. This results in a sticky, honey-like layer around the beans, hence the name "honey process." 3. Sorting and Grading: After processing, the beans go through sorting and grading to remove any defects and ensure consistent quality. This involves inspecting the beans for size, shape, color, and any visible imperfections. The beans are typically categorized into different grades based on their size and quality. 4. Roasting: The next step is roasting, where the green coffee beans are transformed into the aromatic and flavorful coffee we're familiar with. Roasting is an art that involves carefully applying heat to the beans to develop desired flavors and aromas. The beans change in color and undergo complex chemical reactions during this process. - Light Roast: Lightly roasted beans are pale brown in color and have a more acidic and nuanced flavor profile. The original flavors of the coffee are more pronounced in this roast level. - Medium Roast: Medium-roasted beans are medium brown and have a balanced flavor with slightly less acidity than light roasts. This roast level often brings out the caramel and chocolate notes in the beans. - Dark Roast: Dark-roasted beans are dark brown to almost black in color and have a more pronounced bitterness and smoky flavor. The original flavors of the beans are often overpowered by the roasting process. 5. Grinding and Brewing: Once the beans are roasted, they are ground to the desired consistency based on the brewing method. Different brewing methods, such as espresso, drip, French press, or pour-over, require different grind sizes to optimize flavor extraction. The ground coffee is then brewed with hot water to create a flavorful cup of coffee. It's important to note that the quality, flavor, and aroma of coffee can vary significantly depending on factors such as the coffee bean species, the region where it's grown, the processing method, and the roasting technique. There are various types of coffee makers available to brew your favorite cup of coffee. Here are some common types explained: 1. Drip Coffee Maker: Drip coffee makers, also known as automatic coffee makers, are popular and widely used. They consist of a water reservoir, a heating element, a filter basket, and a carafe. Water from the reservoir is heated and then drips over a paper or reusable filter filled with coffee grounds. The brewed coffee then drips into the carafe below. Drip coffee makers are versatile and can make multiple cups of coffee at once. 2. Espresso Machine: Espresso machines are designed to brew concentrated coffee known as espresso. They use high-pressure mechanisms to force hot water through finely ground coffee. Espresso machines can be manual, semi-automatic, or fully automatic, offering varying levels of control over the brewing process. They often include a steam wand to froth milk for drinks like cappuccinos and lattes. 3. French Press: A French press, also known as a press pot or plunger pot, is a manual coffee maker. It consists of a glass or stainless steel container with a plunger and a metal mesh filter. Coarsely ground coffee is steeped in hot water, and then the plunger is pressed down to separate the brewed coffee from the grounds. French press brewing typically results in a full-bodied and robust cup of coffee. 4. Pour-Over Coffee Maker: Pour-over coffee makers offer a simple and manual brewing method. They typically consist of a cone-shaped dripper, a filter, and a carafe or cup. Coffee grounds are placed in the filter, and hot water is slowly poured over them in a controlled manner. The water drips through the filter and into the carafe, producing a clean and flavorful cup of coffee. Popular pour-over devices include the Hario V60 and Chemex. 5. Single-Serve Coffee Maker: Single-serve coffee makers have gained popularity for their convenience and variety. These machines use pre-packaged coffee pods or capsules that contain the perfect amount of coffee for one cup. With a single press of a button, the machine punctures the pod, brews the coffee, and dispenses it directly into a cup. Examples of single-serve coffee makers include Nespresso and Keurig machines. 6. AeroPress: The AeroPress is a unique coffee maker that uses air pressure to extract flavors from coffee grounds. It consists of a cylindrical chamber and a plunger with a filter. Coffee and hot water are combined in the chamber, stirred, and then pressed through the filter using the plunger. The AeroPress offers versatility and is known for producing a smooth and clean cup of coffee. These are just a few examples of the many types of coffee makers available. Each type offers a different brewing method, allowing you to choose the one that suits your preferences in terms of taste, convenience, and control over the brewing process. Coffee Health Benefits Coffee has been the subject of numerous studies exploring its potential health benefits. While individual responses to coffee may vary, here are some potential health benefits associated with moderate coffee consumption: 1. Rich in Antioxidants: Coffee is a significant source of antioxidants, such as chlorogenic acids and polyphenols. These compounds help neutralize harmful free radicals in the body, potentially reducing the risk of chronic diseases like cardiovascular disease and certain types of cancer. 2. Improved Cognitive Function: The caffeine present in coffee acts as a stimulant that can enhance alertness, concentration, and overall cognitive performance. It may also help improve mood and reduce the risk of developing conditions like depression and neurodegenerative diseases, including Alzheimer's and Parkinson's. 3. Increased Physical Performance: Caffeine found in coffee can also improve physical performance by stimulating the nervous system, increasing adrenaline levels, and enhancing muscle contractions. It has been shown to enhance endurance, reduce perceived exertion, and improve athletic performance. 4. Reduced Risk of Type 2 Diabetes: Some studies have suggested that regular coffee consumption may lower the risk of developing type 2 diabetes. Coffee has been associated with improved insulin sensitivity and a reduced risk of developing insulin resistance, a key factor in the development of type 2 diabetes. 5. Liver Health: Moderate coffee consumption has been linked to a lower risk of liver diseases, including liver cirrhosis, liver fibrosis, and liver cancer. Coffee's protective effects on the liver may be attributed to its ability to reduce inflammation, inhibit the accumulation of fat in the liver, and improve liver enzyme levels. 6. Lower Risk of Certain Cancers: Some research indicates that coffee consumption may be associated with a reduced risk of certain types of cancers, including liver, colorectal, and endometrial cancers. The exact mechanisms behind these associations are not yet fully understood but may be related to coffee's antioxidant and anti-inflammatory properties. It's important to note that while coffee can offer potential health benefits, moderation is key. Excessive consumption of coffee, especially when combined with added sugars and unhealthy additives, may have adverse effects such as sleep disturbances, increased heart rate, and gastrointestinal discomfort. Additionally, individual responses to coffee can vary, and some individuals may be more sensitive to its effects. If you have any specific health concerns or conditions, it's always advisable to consult with a healthcare professional to determine how coffee consumption may fit into your overall health and wellness plan. Coffee Consumption Guidelines Here's a general guide lines to coffee consumption: 1. Moderate Intake: Moderate coffee consumption is generally considered safe and beneficial for most healthy adults. The Dietary Guidelines for Americans suggest that consuming up to 400 milligrams (mg) of caffeine per day, which is equivalent to about 4 cups of brewed c offee, is not associated with any adverse health effects. 2. Individual Sensitivity: Keep in mind that individual sensitivity to caffeine can vary. Some people may be more sensitive to its effects and may experience side effects like restlessness, anxiety, increased heart rate, or sleep disturbances even with lower amounts of caffeine. It's important to listen to your body and adjust your intake accordingly. 3. Timing of Consumption: Pay attention to the timing of your coffee consumption. Caffeine is a stimulant that can interfere with sleep if consumed too close to bedtime. It's generally recommended to avoid consuming caffeinated beverages at least 4-6 hours before bedtime to ensure a good night's sleep. 4. Balance with Hydration: While coffee can contribute to your daily fluid intake, it also has a diuretic effect, which means it can increase urine production. To maintain proper hydration, it's important to balance your coffee consumption with an adequate intake of water and other hydrating fluids throughout the day. 5. Personal Tolerance: Understand your personal tolerance to caffeine. Some individuals may experience adverse effects even with moderate amounts of caffeine, while others may have a higher tolerance. Pay attention to how you feel after consuming coffee and adjust your intake accordingly to suit your individual needs. 6. Quality and Additives: Consider the quality of your coffee and the additives you include. Opt for freshly brewed coffee using high-quality beans, as this can enhance the taste and overall coffee experience. Be mindful of adding excessive sugar, cream, or flavorings, as they can contribute to increased calorie intake and potential health risks. 7. Health Considerations: If you have specific health conditions or concerns, it's always a good idea to consult with a healthcare professional regarding your coffee consumption. Certain health conditions, such as pregnancy, cardiovascular issues, or anxiety disorders, may require you to limit or avoid caffeine altogether. Remember, the information provided here is general guidance, and individual needs and tolerances may vary. It's always a good idea to listen to your body, practice moderation, and make informed choices based on your unique circumstances and preferences. Coffee Around the World Coffee is enjoyed in various forms around the world, and each region has its own unique coffee culture and preferences. Here's a glimpse into coffee around the wo rld: 1. Italy: Italy is known for its espresso culture. Italian espresso is typically enjoyed in small servings and is known for its rich flavor and strong aroma. Popular coffee drinks in Italy include espresso, cappuccino, and macchiato. 2. United States: In the United States, drip coffee is widely consumed. It is common to find coffee shops offering a variety of options such as drip coffee, lattes, cappuccinos, and flavored coffee drinks. The trend of specialty coffee has also gained popularity in recent years. 3. Turkey: Turkish coffee holds a significant place in Turkish culture. It is prepared by boiling finely ground coffee beans with sugar in a special pot called a cezve. The coffee is traditionally served in small cups, and the sediment settles at the bottom. 4. France: In France, the café culture is prominent. French cafes are known for their relaxed ambiance and the enjoyment of coffee along with pastries. Café au lait, which is coffee with hot milk, is a popular choice, and espresso-based drinks are also commonly consumed. 5. Ethiopia: Ethiopia is often considered the birthplace of coffee. Traditional Ethiopian coffee ceremonies are a cultural ritual involving the roasting, grinding, and brewing of coffee beans. The coffee is often served in small cups and is accompanied by popcorn or snacks. 6. Brazil: Brazil is the largest producer of coffee globally . The country is known for its coffee plantations and the production of various types of coffee beans. Brazilian coffee is typically medium to dark roast and is enjoyed in various forms, including espresso and traditional brewed coffee. 7. Vietnam: In Vietnam, a popular coffee drink is Vietnamese iced coffee , known as cà phê đá. It is made by brewing strong, dark roast coffee with a metal drip filter, and then sweetened condensed milk is added. The resulting coffee is poured over ice and enjoyed cold. 8. Middle East: In Middle Eastern countries like Saudi Arabia and Qatar, Arabic coffee or Qahwa is commonly consumed. It is a lightly roasted coffee flavored with cardamom and often served in small cups as a sign of hospitality. These are just a few examples of the diverse coffee cultures found around the world. Coffee holds a special place in many cultures, bringing people together to socialize, share stories, and enjoy the flavors and aromas of this beloved beverage.

Eat Out / Beer Guide Beer Guide All you need to know about Beer while eat out A Brief History Of Beer Beer has a long history, one that’s longer than we’ll ever be able to trace. Residue of the first known barley beer was found in a jar at the Godin Tepe excavation site in modern day Iran, presumably sitting there since someone took his or her last sip around 3400 B.C. But chances are, the first beer had been “cracked” millennia before that. So while an exact date or time for the first chug, or keg stand, or even hiccup, is not known, what is known is that beer, like bread, developed best in farm-based, agrarian societies where there was an enough grain and time for fermentation. One thing we definitely know is that ancient man loved beer as much as -if not more -than we do: the Babylonians had about 20 recipes for beer, Egyptian Pharaohs were buried with vats of the stuff, even the workers who built the pyramids were essentially paid in beer. One of the first written recipes for beer actually comes from a poem, a 3800 year-old ode to brewing that was etched into clay tablets. Found in ancient Sumer (modern day Iraq), the “Hymn to Ninkasi” celebrates the Sumerian goddess of beer and also conveniently outlines steps for brewing (lines like “The filtering vat, which makes a pleasant sound,/ You place appropriately on a large collector vat” could give Shakespeare a run for his money). However it began, beer rapidly took hold as one of civilization’s favorite - and safest -ways to drink. Historically speaking, water wasn’t always reliably potable for most cultures, and alcoholic drinks like beer (also sanitized by the application of heat) would have been safer. Of course, the appearance of beer was changing as brewing methods evolved. Babylonians drank their beer with a straw -it was thicker, full of grain. But by the 16th Century, Germany’s “Reinheitsgebot” beer purity law had essentially removed everything but water, hops, and barley from acceptable brewing ingredients (yeast, a slight oversight, was added back to the list a few centuries later). Even hops weren’t always as ubiquitous. Ancient Egyptians would have had a beer stabilized and flavored with things like wild herbs, dates, olive oil, and meadowsweet. And for centuries, beer cultivation in Europe relied on a mixture of herbs and spices called gruit. Only around the turn of the first millennium A.D. were hops regularly finding their way to beer, with Germany exporting hops for brewing around the 13th century. Over the centuries, beer’s popularity has risen and fallen and risen again. In America, Prohibition introduced our palates to watered-down beer, a lighter flavor profile that lingers to this day, especially among mass-marketed beers. But craft beer has made serious gains in the market, yielding a historically unprecedented diversity of styles. Craft brewers are even reviving ancient recipes: in 1990, Anchor Steam’s Fritz Maytag brewed a beer using the Ninkasi poem’s recipe, and Dogfish Head’s Ancient Ales line includes beers like the “Ta Henket,” or Egyptian bread beer, which you can simply purchase and imbibe, no pyramid experience required. Beer Types Index Ale Beer Lager Beer Wheat Beer Sour Beer Speciality Beers Craft Beer Ale Beer Here's a detailed description of ale beer, along with some examples and their origins: Ale is a broad category of beer that is fermented using top-fermenting yeast strains at warmer temperatures. Ales generally have a range of flavors and aromas, often showcasing fruity, floral, and malty characteristics. They can vary in color, ranging from pale to dark, and in strength, from sessionable to strong. Here are some examples of ale beers along with their origins: 1. Pale Ale: - Description: Pale ales are characterized by their pale golden to amber color, balanced maltiness, and prominent hop flavors and aromas. They can range from moderately hoppy to highly hop-forward, with varying levels of bitterness. - Examples: Sierra Nevada Pale Ale (United States), Fuller's London Pride (England), Little Creatures Pale Ale (Australia). 2. India Pale Ale (IPA): - Description: IPAs are known for their strong hop bitterness, hop flavors, and aromas. They can vary from golden to amber in color and often feature citrus, pine, or floral notes. - Examples: Dogfish Head 90 Minute IPA (United States), BrewDog Punk IPA (Scotland), Thornbridge Jaipur IPA (England). 3. Stout: - Description: Stouts are dark, full-bodied beers with roasted malt flavors, often accompanied by coffee, chocolate, or caramel notes. They can range from dry and bitter to sweet and creamy. - Examples: Guinness Draught Stout (Ireland), Founders Breakfast Stout (United States), Samuel Smith's Oatmeal Stout (England). 4. Porter: - Description: Porters are similar to stouts but typically less robust. They feature flavors of chocolate, toffee, caramel, and dark fruits, with a balance between malt sweetness and hop bitterness. - Examples: Fuller's London Porter (England), Anchor Porter (United States), Taddy Porter (England). 5. Belgian Ale: - Description: Belgian ales encompass a wide range of styles, often characterized by fruity esters, spicy phenols, and unique yeast profiles. They can range from light and refreshing to strong and complex. - Examples: Duvel (Belgium), Chimay Tripel (Belgium), Orval (Belgium). 6. Wheat Beer: - Description: Wheat beers are made with a significant proportion of wheat in the grain bill, resulting in a light and refreshing character. They often exhibit flavors of banana, clove, and citrus. - Examples: Schneider Weisse Original (Germany), Hoegaarden Witbier (Belgium), Allagash White (United States). These examples provide a snapshot of the diverse world of ale beers. It's worth noting that many breweries around the world produce their own interpretations and variations of these styles, adding their unique twists and flavors. Exploring different breweries and regions can lead to the discovery of even more delicious and distinctive ale beers. Lager Beer Here's a detailed description of lager beer, along with some examples and their origins: Lager is a type of beer that is fermented and conditioned at lower temperatures using bottom-fermenting yeast strains. Lagers are known for their clean, crisp, and refreshing character, with a focus on malt flavors and a balanced hop bitterness. Here are some examples of lager beers along with their origins: 1. Pilsner: - Description: Pilsners are pale, golden lagers that originated in Pilsen, Czech Republic. They are characterized by a clean, crisp taste, a moderate hop bitterness, and a delicate balance between malt sweetness and hop flavors. - Examples: Pilsner Urquell (Czech Republic), Bitburger Premium Pils (Germany), Sierra Nevada Summerfest (United States). 2. Helles: - Description: Helles is a German-style lager known for its pale golden color, smooth maltiness, and low to moderate hop bitterness. It showcases a clean, balanced flavor profile with a slightly sweet and bready malt character. - Examples: Augustiner Helles (Germany), Weihenstephaner Original (Germany), Ayinger Jahrhundert Bier (Germany). 3. Bock: - Description: Bocks are stronger, maltier lagers that originated in Germany. They come in various styles such as Maibock, Doppelbock, and Eisbock. Bocks feature rich caramel and toasty malt flavors with little to moderate hop bitterness. - Examples: Ayinger Celebrator Doppelbock (Germany), Spaten Optimator (Germany), Samuel Adams Winter Lager (United States). 4. Märzen/Oktoberfest: - Description: Märzen or Oktoberfest beers have their origins in Bavaria, Germany. They are medium to full-bodied lagers with a rich, malty character, toasty flavors, and a clean, dry finish. They are traditionally brewed for the Oktoberfest celebration. - Examples: Paulaner Oktoberfest Märzen (Germany), Hacker-Pschorr Oktoberfest Märzen (Germany), Sierra Nevada Oktoberfest (United States collaboration). 5. Vienna Lager: - Description: Vienna Lager originated in Vienna, Austria, and is amber in color with a medium body. It showcases a balanced malt sweetness, toasted biscuit flavors, and a moderate hop bitterness. It has a clean, crisp finish. - Examples: Negra Modelo (Mexico), Dos Equis Amber Lager (Mexico), Great Lakes Eliot Ness (United States). 6. Dunkel: - Description: Dunkel is a dark lager known for its rich malt flavors, including notes of chocolate, nuts, and caramel. It has a smooth and clean taste with moderate to low hop bitterness. - Examples: Ayinger Altbairisch Dunkel (Germany), Hofbräu Dunkel (Germany), Tegernseer Dunkel (Germany). These examples represent the diverse range of lager beers available. It's important to note that breweries around the world have embraced lager brewing, creating their interpretations and variations of these traditional styles. Exploring different lagers can be an exciting journey to discover the nuanced flavors and characteristics of this popular beer type. Wheat Beer Here's a detailed description of wheat beer, along with some examples and their origins: Wheat beer, also known as Weissbier or Witbier, is a beer style that is brewed with a significant proportion of wheat in addition to malted barley. Wheat beers are typically light and refreshing, with a hazy appearance and a characteristic fruity, spicy, and sometimes tangy flavor profile. Here are some examples of wheat beers along with their origins: 1. German Hefeweizen: - Description: German Hefeweizen is a pale, cloudy beer known for its promine nt flavors of banana and clove, which are derived from the yeast used during fermentation. It has a medium body and a refreshing, effervescent character. - Examples: Paulaner Hefe-Weissbier (Germany), Schneider Weisse Original (Germany), Weihenstephaner Hefeweissbier (Germany). 2. Belgian Witbier: - Description: Belgian Witbier is a light, citrusy wheat beer brewed with the addition of spices like coriander and orange peel. It has a hazy appearance and a refreshing, tart flavor profile with a hint of spiciness. - Examples: Hoegaarden Witbier (Belgium), Blue Moon Belgian White (United States), St. Bernardus Wit (Belgium). 3. American Wheat Beer: - Description: American Wheat Beer is an American take on the wheat beer style, often incorporating a more pronounced hop presence compared to its European counterparts. It can range from light and crisp to more hop-forward and citrusy. - Examples: Sierra Nevada Kellerweis (United States), Bell's Oberon (United States), Boulevard Wheat (United States). 4. Dunkelweizen: - Description: Dunkelweizen is a darker version of wheat beer that exhibits flavors of caramel, chocolate, and dark fruits along with the characteristic banana and clove notes. It has a richer, maltier profile compared to Hefeweizen. - Examples: Franziskaner Dunkelweizen (Germany), Weihenstephaner Dunkelweiss (Germany), Ayinger Ur-Weisse (Germany). 5. Weizenbock: - Description: Weizenbock is a stronger and maltier version of wheat beer, often with complex flavors of dark fruits, spices, and a rich malt backbone. It combines the characteristics of wheat beer with the strength and complexity of a bock beer. - Examples: Schneider Weisse Aventinus (Germany), Weihenstephaner Vitus (Germany), Ayinger Weizenbock (Germany). These examples represent some of the most well-known wheat beer styles and their origins. However, it's worth noting that breweries around the world have also created their own interpretations and variations of wheat beers, incorporating unique flavors and regional influences. Exploring different wheat beers can be a delightful experience as you discover the diverse range of aromas and flavors that this style has to offer. Sour Beer Here's a detailed description of sour beer, along with some examples and their origins: Sour beer is a type of beer that is characterized by its tart, acidic taste. It differs from traditional beer styles, such as lagers and ales, which tend to have a more balanced or bitter flavor profile. Sour beer gets its distinctive taste from the presence of certain types of bacteria or wild yeast strains during the fermentation process. There are several types of sour beers, each with its unique characteristics and origins . Here are some of the most notable types: 1 . Lambic: - Description: Lambic is a spontaneously fermented Belgian beer style. It is made with a large portion of unmalted wheat and aged hops. Lambic undergoes open-air fermentation, where wild yeast and bacteria from the environment inoculate the beer. It has a dry, tart, and often funky flavor profile with complex notes of citrus, barnyard, and oak. - Example: Cantillon Gueuze (Origin: Brussels, Belgium) 2. Gueuze: - Description: Gueuze is a blend of young and aged lambic beers. The young lambic is mixed with older lambic, typically aged for one to three years. This blend is then bottle-conditioned, resulting in a highly carbonated beer with a balanced acidity. Gueuze has a dry, champagne-like character with complex flavors of fruit, earthiness, and oak. - Example: 3 Fonteinen Oude Gueuze (Origin: Beersel, Belgium) 3. Flanders Red Ale: - Description: Flanders Red Ale is a Belgian beer style known for its deep red color and complex flavors. It is aged in oak barrels, which contributes to its unique characteristics. Flanders Red Ale exhibits a malt-forward profile with a moderate to high level of acidity, often resembling red wine. It offers flavors of tart cherry, plum, red currant, and a subtle oak presence. - Example: Rodenbach Grand Cru (Origin: Roeselare, Belgium) 4. Berliner Weisse: - Description: Berliner Weisse is a German wheat beer style known for its refreshing, tart, and effervescent qualities. It is typically low in alcohol and highly carbonated. Berliner Weisse undergoes a lactic acid fermentation, resulting in a clean and sharp sourness. It has a light body and often exhibits flavors of lemon, green apple, and a wheaty backbone. - Example: Bayerischer Bahnhof Berliner Style Weisse (Origin: Leipzig, Germany) 5. American Wild Ale: - Description: American Wild Ales are sour beers produced by American craft breweries, drawing inspiration from traditional Belgian styles. They are often fermented with a combination of wild yeast and bacteria, such as Brettanomyces and Lactobacillus. American Wild Ales can vary widely in flavor and complexity, ranging from intensely sour and funky to more subtle and nuanced profiles. - Example: Allagash Coolship Resurgam (Origin: Portland, Maine, USA) These examples represent popular breweries and their sour beer offerings within each style. However, there are many more breweries worldwide producing excellent sour beers, and exploring local or regional breweries can provide a broader range of options and unique flavor experiences. Speciality Beers Specialty beers encompass a wide range of unique and experimental styles that deviate from traditional beer categories. Here's a detailed description of some specialty beer types, along with examples and their origins: 1. Barrel-Aged Beers: - Description: Barrel-aged beers are aged in wooden barrels, typically oak, which imparts unique flavors and characteristics to the beer. The barrels may have previously contained spirits like bourbon, whiskey, or wine. Barrel aging adds complexity, depth, and often notes of vanilla, coconut, and caramel to the beer. - Example: Founders Kentucky Breakfast Stout (Origin: Grand Rapids, Michigan, USA) 2. Fruit Beers: - Description: Fruit beers are brewed with the addition of fruits, either during fermentation or aging, to impart flavors and aromas. They can range from subtle fruit infusions to bold, fruit-forward profiles. Fruits commonly used include berries, cherries, peaches, and citrus fruits. - Example: New Glarus Raspberry Tart (Origin: New Glarus, Wisconsin, USA) 3. Smoked Beers: - Description: Smoked beers are brewed using malt that has been dried or kilned over an open flame, resulting in a smoky flavor and aroma reminiscent of smoked meats or campfires. The intensity of smokiness can vary from subtle to robust. - Example: Aecht Schlenkerla Rauchbier Märzen (Origin: Bamberg, Germany) 4. Belgian Tripel: - Description: Belgian Tripel is a strong pale ale with a complex flavor profile. It is characterized by a golden color, high alcohol content, and a balance between malt sweetness and spicy yeast-driven flavors. Belgian Tripels often exhibit fruity esters, clove-like phenols, and a dry finish. - Example: Westmalle Tripel (Origin: Westmalle, Belgium) 5. Imperial Stout: - Description: Imperial Stout, also known as Russian Imperial Stout, is a dark and robust beer style characterized by a high alcohol content and intense roasted malt flavors. It often features notes of chocolate, coffee, dark fruits, and a full-bodied mouthfeel. - Example: Founders KBS (Origin: Grand Rapids, Michigan, USA) 6. Sour IPAs: - Description: Sour IPAs combine the tartness of sour beers with the hop-forward characteristics of India Pale Ales (IPAs). These beers showcase a balance of sourness and hop bitterness, often with fruity hop flavors layered on top of the tart base. - Example: Cascade Brewing Sour IPA (Origin: Portland, Oregon, USA) These examples represent popular specialty beer styles and specific beers within ea ch category. However, the world of specialty beers is vast and ever-evolving, with countless breweries pushing the boundaries of creativity. Exploring local and craft breweries will reveal a wealth of unique and experimental specialty beers to enjoy. Craft Beer Craft beer is a term used to describe beer produced by independent breweries that focus on quality, innovation, and traditional brewing methods. Craft breweries often prioritize using high-quality ingredients and experimenting with diverse flavors. Here's a detailed description of some craft beer types, along with examples and their origins: 1. India Pale Ale (IPA): - Description: IPA is a hop-forward beer style characterized by a prominent hop bitterness, floral or citrusy hop flavors, and a moderate to high alcohol content. It can range from classic, balanced IPAs to more intense and hop-forward variants such as Double IPA (DIPA) or Hazy IPA. - Example: Sierra Nevada Pale Ale (Origin: Chico, California, USA) 2. American Pale Ale (APA): - Description: APA is a lighter and more approachable version of IPA. It features a balance between hop bitterness, hop flavors, and a malt backbone. American hops often contribute citrus, pine, or resinous characteristics to APAs. - Example: Deschutes Mirror Pond Pale Ale (Origin: Bend, Oregon, USA) 3. Belgian Witbier: - Description: Belgian Witbier, also known as White Ale, is a refreshing wheat beer brewed with a significant portion of unmalted wheat. It is known for its hazy appearance, light body, and flavors of orange peel, coriander, and other spices. It often has a slightly tart and citrusy profile. - Example: Hoegaarden Witbier (Origin: Hoegaarden, Belgium) 4. Porter: - Description: Porter is a dark, malt-forward beer style with flavors of roasted malt, chocolate, and coffee. It can vary in strength and sweetness, ranging from robust and full-bodied to lighter and more drinkable versions. - Example: Fuller's London Porter (Origin: London, England) 5. Stout: - Description: Stout is a dark beer style with a rich, roasted malt character, often accompanied by flavors of coffee, chocolate, and caramel. It has a fuller body and can range from dry and bitter to sweet and creamy. - Example: Guinness Draught Stout (Origin: Dublin, Ireland) 6. Saison: - Description: Saison, also known as Farmhouse Ale, is a Belgian-style beer that originated as a refreshing brew for farm workers. It has a pale to golden color, a dry and spicy profile, fruity esters, and sometimes a touch of tartness. Saisons can be highly carbonated and exhibit a wide range of flavors and aromas. - Example: Saison Dupont (Origin: Tourpes, Belgium) These examples represent some popular craft beer styles and specific beers within each category. Craft breweries worldwide offer an extensive selection of styles and interpretations, each with its own unique flavor profile and characteristics. Exploring local craft breweries and their offerings will provide a broader experience of the diverse craft beer landscape.

Travel Tips / Sleeping Tips Sleeping Tips The Best Travel Tips! Lets explore the World Traveling can disrupt your sleep routine and make it difficult to get a good night's rest. Here are some common travel sleep issues and tips on how to overcome them: Jet lag: Jet lag is a common issue when traveling across time zones. It can disrupt your sleep-wake cycle and leave you feeling tired and sluggish. To overcome jet lag, try to adjust your sleep schedule before you travel, get plenty of sunlight during the day, and avoid caffeine and alcohol. Uncomfortable sleeping arrangements: Whether you're sleeping on a plane, train, or in a hotel room, uncomfortable sleeping arrangements can make it difficult to fall asleep and stay asleep. Bring a comfortable travel pillow, earplugs, and an eye mask to create a more comfortable sleeping environment. Noisy environment: Noise can disrupt your sleep and make it difficult to fall asleep and stay asleep. Bring earplugs or noise-canceling headphones to block out noise and create a more peaceful sleeping environment. Different bed or pillow: Sleeping on a different bed or pillow can be uncomfortable and make it difficult to fall asleep. Consider bringing your own pillow or a travel pillow to create a more familiar sleeping environment. Stress and anxiety: Traveling can be stressful and anxiety-inducing, which can make it difficult to fall asleep. Practice relaxation techniques such as deep breathing, meditation, or yoga to help reduce stress and anxiety before bedtime. Poor sleep hygiene: Poor sleep hygiene such as using electronic devices before bedtime, eating heavy meals before bed, or consuming caffeine or alcohol can disrupt your sleep. Practice good sleep hygiene by avoiding these habits and establishing a relaxing bedtime routine. By addressing these common travel sleep issues, you can improve your chances of getting quality sleep while traveling and arrive at your destination feeling rested and refreshed. Gettting a good night's sleep while traveling can be challenging, especially when adjusting to a new time zone or sleeping in an unfamiliar place. Here are some travel sleep tips to help you sleep better and wake up feeling rested: Bring a comfortable pillow: Bring a comfortable travel pillow to help you sleep in unfamiliar places such as planes, trains, or hotels. Wear comfortable clothing: Wear comfortable clothing that allows you to move freely and doesn't restrict your circulation. This will help you feel more relaxed and sleep better. Pack earplugs and an eye mask: Bring earplugs and an eye mask to block out noise and light that may disturb your sleep. This is especially important if you're staying in a noisy area or sharing a room with others. Stick to your routine: Try to stick to your regular bedtime routine as much as possible. This includes going to bed at the same time and following the same pre-sleep rituals such as reading a book or taking a warm bath. Avoid caffeine and alcohol: Avoid consuming caffeine or alcohol before bedtime as they can interfere with your sleep. Instead, drink herbal tea or warm milk to help you relax. Use relaxation techniques: Use relaxation techniques such as deep breathing or meditation to calm your mind and reduce stress. This will help you fall asleep faster and sleep more deeply. Adjust to the new time zone: If you're traveling across time zones, try to adjust to the new time zone gradually. This means gradually shifting your sleep and wake times a few days before your trip. Get sunlight during the day: Exposure to sunlight during the day can help regulate your body's internal clock and improve your sleep quality. Try to spend some time outdoors during the day, especially in the morning. Consider sleep aids: If you're having trouble sleeping, consider using sleep aids such as melatonin or prescription medications. However, it's important to consult with your doctor before using any sleep aids, especially if you have a medical condition or are taking other medications. By following these travel sleep tips, you can improve your sleep quality and enjoy a more restful and enjoyable trip. Sleep on a Plane Tips Getting quality sleep on a plane can be difficult due to noise, turbulence, and uncomfortable seating. Here are some plane sleep tips to help you sleep better on your next flight: Choose the right seat: Choose a window seat if possible to rest your head against the wall for support. Also, consider choosing a seat away from the galley or lavatory to avoid noise and disturbance. Use a neck pillow: Bring a comfortable neck pillow to support your head and neck during the flight. Inflatable pillows are a good option as they are easy to pack and adjust. Wear comfortable clothing: Wear loose-fitting and comfortable clothing that allows you to move freely. This will help you relax and sleep better. Bring earplugs and an eye mask: Bring earplugs and an eye mask to block out noise and light that may disturb your sleep. This is especially important if you're on a long-haul flight or flying during the day. Adjust your seat: Adjust your seat to a reclined position if possible. This will help you find a more comfortable sleeping position and reduce pressure on your lower back. Use noise-cancelling headphones: Use noise-cancelling headphones to block out ambient noise and create a more peaceful environment. You can also listen to calming music or white noise to help you relax. Consider sleep aids: If you're having trouble sleeping, consider using sleep aids such as melatonin or prescription medications. However, it's important to consult with your doctor before using any sleep aids, especially if you have a medical condition or are taking other medications. Avoid caffeine and alcohol: Avoid consuming caffeine or alcohol before or during the flight as they can interfere with your sleep. Instead, drink water or herbal tea to stay hydrated and relaxed. By following these plane sleep tips, you can improve your chances of getting quality sleep and arrive at your destination feeling rested and refreshed.

Travel Tips / Camping Camping Equipment The Best Travel Tips! Lets explore the World Camping equipment can vary depending on the type of camping trip you're planning. Here are some common items you might need: Tent - A tent is essential for providing shelter from the elements. Tents come in different sizes and shapes to accommodate different numbers of people. Sleeping bag - A sleeping bag is necessary for keeping you warm and comfortable at night. Sleeping bags come in different temperature ratings to match the weather conditions of your trip. Sleeping pad - A sleeping pad provides insulation and cushioning between your body and the ground. Sleeping pads come in different thicknesses and materials for different levels of comfort. Camp stove - A camp stove allows you to cook meals while camping. Camp stoves come in different types, such as propane or butane, and sizes. Cooler - A cooler keeps your food and drinks cold and fresh. Coolers come in different sizes and styles, including soft-sided and hard-sided. Camp chairs - Camp chairs provide a comfortable place to sit around the campfire. Camp chairs come in different styles, from basic foldable chairs to more luxurious recliners. Headlamp or flashlight - A headlamp or flashlight provides light in the dark. Headlamps are hands-free and can be worn on your head, while flashlights require a hand to hold. Backpack - A backpack is necessary for carrying all your gear while hiking or backpacking. Backpacks come in different sizes and styles for different types of trips. Water filter or purification system - A water filter or purification system allows you to safely drink water from natural sources while camping. Filters and purifiers come in different types and sizes. First aid kit - A first aid kit is important for treating minor injuries and illnesses while camping. First aid kits come in different sizes and contents for different types of trips. Multi-tool or knife - A multi-tool or knife is handy for a variety of tasks while camping, such as cutting rope or opening cans. Multi-tools and knives come in different sizes and styles. Navigation tools - Navigation tools, such as a map, compass, or GPS device, are important for finding your way while hiking or backpacking. Basic Camping Equipment Camping Equipment for snow cond itions Camping in snowy conditions can be challenging, but with the right equipment, you can make the experience more comfortable and enjoyable. Here are some essential snow camping equipmen t: Tent for Snow: Choose a tent that is specifically designed for winter camping. A four-season tent with a sturdy frame, steep walls, and a waterproof and snow-resistant fly will protect you from the elements. Sleeping bag : A high-quality, cold-weather sleeping bag is crucial for staying warm in below-freezing temperatures. Choose a bag that is rated for the lowest temperature you expect to encounter. Sleeping pad: A sleeping pad will insulate you from the cold ground and provide additional warmth and comfort. Look for a pad with a high R-value for maximum insulation. Clothing: Dress in layers to stay warm and dry. A base layer of moisture-wicking fabric, a middle layer for insulation, and an outer layer for wind and waterproof protection are recommended. Don't forget gloves, hats, and warm socks. Stove: A camping stove with a fuel source that can operate in cold temperatures will allow you to cook warm meals and drinks. Snowshoes : If you plan to hike or explore the area around your campsite, snowshoes will help you navigate the deep snow. Shovel: A shovel is useful for digging out a campsite, creating a snow shelter, or digging a fire pit. Headlamp: With fewer daylight hours during the winter, a headlamp will allow you to see and move around your campsite at night. Water bottles: Dehydration is still a concern in cold weather, so bring plenty of water bottles and a water filter to replenish your supply from nearby water sources. Emergency gear: Always carry emergency gear such as a first aid kit, a GPS device, a map and compass, and a signal whistle. Planning on your own? Prepare for your trip! Use oure Booking Search for a great trip

Outdoor / Cycling Cycling Best Cycling Destinations around the world! World's best and most beautiful cycling routes For everyone from road cyclists to mountain bikers, here are our top picks for the world's best bike trails. Road cycling and mountain biking are great ways to see the world, and wit h the idea of sustainable travel becoming increasingly important, riding a bike is one of the best ways to have an adventure. If you're looking for an incredible scenic adventure, we have quiet, easy rides for beginners all the way up to some of the hardest trails in the world. While some of the trips listed below can be completed on a rental bike for as little as one day, others are only suitable for the most experienced cyclists. However, regardless of your level, this is the place to begin finding inspiration. On the list below included the most organised cycling network for long distance of the world - Eurovelo. T rack down some of the best cycling routes on the planet. Eurovelo - European cycle route Network Mizen to Malin (MizMal) - Ireland Pacific Coast Highway (Vancouver - San Diego) Great Ocean Road - Australia Shimanami Kaido - Japan Friendship Highway - Lhasa to Kathmandu UK and Ireland (Across United Kingdom) Land’s End to John O’Groats (LEJOG) Eurovelo Eurovelo (Cycling tourism) the European cycle route Network Find Hotel EuroVelo is a network of currently 17 long-distance cycling routes criss-crossing Europe, in various stages of completion. When completed, the EuroVelo network's total length will almost be 90,000 km (55,923 mi). As of November 2022 more than 56,000 km (34,797 mi) were in place. EuroVelo is a project of the European Cyclists' Federation (ECF). EuroVelo routes can be used for bicycle touring across the continent, as well as by local people making short journeys. The routes are made of both existing national bike routes - such as the Dutch LF-Routes, the German D-Routes, the French véloroute "SN3V" and the British National Cycle Network - and existing general purpose roads, together with new stretches of cycle routes to connect them. The bet of all routes we belive is EuroVelo 6, The Rivers Route, Nantes to Constanta (3,653km): This is most popular of the EuroVelo routes, with a wealth of information available to support cyclists as they head along the Loire Valley in France, through southern Germany and across Austria along the border between Slovakia and Hungary. Mizen to Malin (MizMal) - Ireland Mizen to Malin (MizMal) Distance: 1,050 kilometres Start/finish: Mizen Head to Malin Head, Ireland Surface: Road Ireland’s answer to LEJOG, MIZMAL takes the first three letters from the town at the start of this route (Mizen) and the first three letters from the town at the end of the route (Malin). This enchanting route along the west Irish coast and takes in much of the Wild Atlantic Way. It can be seen as among the best cycling routes in the world, thanks to its gorgeous Gaelic surroundings. Rugged coastlines, brooding Atlantic waves and blissfully quiet roads are prominent throughout this 1,050-kilometre ride. Cyclists also often comment on the warm welcomes received in the traditional villages they cycle through. First mapped by an Irish rider a few years ago, it’s now one of the most prominent cycle routes in Ireland. Beginning in the southwestern town of Mizen, the route follows the Atlantic coastline to the north of Ireland, ending in Malin. It can be ridden unsupported, or with the aid of a tour company who will provide the luggage transfer and accommodation. It’s certainly one of the most scenic cycling routes on our world’s best cycle routes list, but just make sure you pack a raincoat. Even in summer, the Emerald Isle’s weather can be somewhat unpredictable, so being prepared is your best protection against the elements. Find Hotel Mizen to Malin Pacific Coast Highway Pacific Coast Highway (Vancouver, Canada - San Diego USA) Find Hotel Pacific Coast Route Sections (total 2975km) The route is divided into five sections 1. Vancouver, BC to Astoria, OR (665 Km) 2. Astoria, OR to Crescent City, CA (640 Km) 3. Crescent City, CA to San Francisco, CA (655 Km) 4. San Francisco, CA to Santa Barbara, CA (615 Km) 5. Santa Barbara, CA to Imperial Beach, CA (400 Km) Distance: 2,975 kilometres Start/finish: Vancouver, Canada to San Diego USA Surface: Road If spectacular views and coastal vistas are your thing, then consider riding the Pacific Coast Highway (“PCH”). It’s often described as one of the best long distance cycle routes in the USA and tackles 2,975 kilometres of serene rolling landscape and challenging hills along the western coast of North America. Be aware that the Pacific Coast Highway also takes in just under 32,500 metres of elevation! Much of it is towards Oregon and along the California coast. The route is divided into five sections so you can drop in and do as much or as little as you like of these road biking routes. You’ll find cyclist-friendly accommodation and the route takes in some of the best cycling destinations on the western coast of America – it’s certainly one for the bucket list! Great Ocean Road Great Ocean Road - Torquay/Warrnambool - Australia Distance: 243 kilometres Start/finish: Torquay/Warrnambool Surface: Road Cycling the Great Ocean Road is a great way to explore the stunning beaches and some of the best scenery in southern Australia. Though it’s well known as a driving road, we think experiencing the Great Ocean Road on two wheels is a much better way to do it. You can ride it entirely on road, or, if you enjoy the variety there are off-road trails that coincide with certain parts of it, for example in the Great Otway National Park. As one of the most popular cycling routes accessible from Melbourne, it presents an opportunity to tie in other activities such as visiting the koalas in Kennett River. As it’s coastal there are some ups and downs to be expected on this route, in particular between Apollo Bay and Port Campbell. It does, however, offer some of the most spectacular views of the ancient rainforests and shoreline. The beauty of the Great Ocean Road is the versatility and the ability for you to design the trip around your requirements. Thus, making it among the best cycling routes in Melbourne, and dare we say it, the world. Find Hotel Shimanami Kaido Shimanami Kaido - Imabari to Onomichi, Japan Distance: 70 kilometres Start/finish: Imabari to Onomichi, Japan Surface: Road Not all of the best places to cycle in the world need multiple days to experience them. The Shimanami Kaido is a 70-kilometre long route that takes you over precision-engineered bridges and suspended cycle lanes, over the Seto Sea. You cross multiple islands set against a gorgeous backdrop of coastal and mountainous vistas. Some of the route has a segregated cycle path so you’re separated from traffic, and it’s easy to navigate – simply follow the blue lines! The fact there is a lot of bike path and the terrain is pretty flat means this is often regarded as among the best family cycling routes in the world. It’s also easy to rent a bicycle if you don’t bring your own. There are 13 bike hire shops along the route, and they’re reasonably cheap to hire for the full day (or two). This is a tranquil ride that makes it one of the best cycling routes in Japan. Castles and historic museums feature in the towns on this route, with it ending in Onomichi, part of Hiroshima Prefecture, famous for its devastation in World War II. Discover the Japanese bike-friendly culture and enjoy the local cuisines on this peaceful long distance route. Highlights of the Shimanami Kaido bike route Three big highlights of the route are the Senkoji Temple, the Kosanji Temple Complex and the Kurushima Kaikyo Ohashi Bridge. Senkoji Temple The Senkoji Temple rests on the hill behind the town of Onomichi where the Shimanami Kaido begins. It’s a beautiful walk or bike up the backside of the hill. It takes you to a beautiful Buddhist temple nestled in the rocks. Just above the temple is a large observation deck with sweeping views of the Onomichi Strait and the many islands of the Seto Inland Sea. Kosanji Temple Complex The Kosanji Temple Complex is one of a kind. More a museum than a temple, the Kosanji offers visitors a chance to go on a journey of redemption. Weave through the dark caves of hell, and come out to the marble stairs to heaven. Be sure to visit with a guide or read up on this before arriving to really get the most out of this unique experience. Kurushima Kaikyo Ohashi Last, the Kurushima Kaikyo Ohashi (Ohashi means big bridge) is the second longest suspension bridge in Japan. Besides having a dedicated cycling lane separate from the cars, this bridge also offers amazing views of the ocean below where Naruto whirlpools regularly form. Being the final bridge, there is a great observation deck just after you cross where you can soak in the views of your accomplishments. Find Hotel Friendship Highway Friendship Highway - Lhasa-Tibet to Kathmandu-Nepal Distance: 1120 kilometres Start/finish: Lhasa, Tibet to Kathmandu-Nepal Surface: Road The Friendship Highway is also known as the China-Nepal Highway. It connects Tibet and Nepal and passes through some of the biggest mountain ranges in the world. If visiting Kathmandu has always been on your bucket list, but perhaps climbing it is a stretch too far, why not cycle to it using this now paved highway. Autumn is the ideal time to complete this route, as it’s not usually too wet, and isn’t the coldest part of the year so you shouldn’t encounter road closures. Be aware that there are a few rules around cycling in Tibet, including being part of a tour or organised group as a condition of your travel permit. The Friendship Highway is among the best road bike routes in the world due to the landscape and beauty surrounding it. It’s one of the highest roads in the world, so be prepared for a little shortness of breath – and not just from the scenery! Sights along the Lhasa to Kathmandu Highway One of the first sights you will see along the highway is the beautiful Lake Yamdrok. Following the Kyichu River, a tributary of the Yarlung Zangbo, you soon come across the lake, shimmering in the sunlight, the turquoise waters glistening, and surrounded by rolling hills. The lake, which first comes into view as you cross the 4,700 meter Kamba La Pass, lies at 4,447 meters above sea level, and is one of the three Great Lakes of Tibetan Buddhism. Next you will come across a small town called Nakartse, after which the second great sight is the Samding Monastery. Few travelers top at Samding, but it is well worth it for the amazing views of the sweeping plains below the hill on which it stands. As the boundary between Lhoka Prefecture and Shigatse Prefecture, Karo La Pass lies at just under 5,000 meters, and sits at the base of Mount Nojin Kangtsang, the snow-covered peak visible from Lake Yamdrok. From here you can also get a great view of the famous Karola Glacier, its pristine white surface shining in the bright sun. In Gyantse you can visit the spectacular Pelkor Monastery, with the Gyantse Kumbum in its grounds, and the massive hilltop fort of Gyantse Dzong, which dominates the local skyline. Pelkor Monastery is the destination for many pilgrims who travel to the area during Losar, the Tibetan New Year, which is one of the best times to visit Gyantse. After a short drive that passes through flat plains of wheat and barley, you will arrive at Shigatse, the second largest city in Tibet. The former capital of the Tibetan Tsang region, Shigatse is a modern city that lies at an elevation of 3,845 meters. The main attraction of Shigatse is the beautiful Tashi Lhunpo Monastery, which was built in 1447. One of the six main monasteries of the Gelugpa Sect of Tibetan Buddhism, it once held more than 4,000 monks. Now there are only 600 in residence. It is also the traditional home and seat of the Panchen Lama, the second highest incarnation in Tibetan Buddhism. The tombs of the Panchen Lamas from fifth to tenth can be found in the monastery, and there are normally a few hundred pilgrims at the monastery praying on any given day. Once outside Shigatse, the road to the Nepal border continues through plains full of fields and small farming communities. Just off the highway a few kilometers lies the massive fortress of the Sakya Monastery, the main seat of the Sakya Sect of Tibetan Buddhism. Built in the form of a huge fortress, with high walls and watchtowers, Sakya Monastery is one of the most impressive examples of Tibetan architecture in the region. Originally founded in 1073, the main part of the monastery was built up in 1268. Further along the road after getting back to the highway from Sakya, you come to the turning point of the Friendship Highway, Lhatse. This small town lies at an elevation of 4,025 meters, and is famous only for being the point at which the highway turns south. It is, however, a good place to stop for lunch, and has several good places to eat with delicious Tibetan and western foods. Find Hotel UK and Ireland UK and Ireland (Across United Kingdom) Land’s End to John O’Groats (LEJOG) Distance: 1,913 kilometres Start/finish: Land’s End/John o’Groats, UK Surface: Road Land’s End to John o’Groats, or, LEJOG, is one of the best cycling routes in the UK, and for good reason! The route runs from southern England to the northernmost tip of Scotland and completing it is a significant challenge for most riders. There are many different road cycling routes available that take in some of the best long distance cycling the country has to offer. You’ll find coastal vistas, hidden valleys and some of the finest places to cycle in the United Kingdom. It’s a popular route and cyclists can choose between a self-supported trip or support from tour operators who will help with luggage, accommodation and other services too. The duration of the tours depends on your speed and selected package, but usually take between seven days to three weeks to complete. It’s a challenging long-distance cycling route, but an excellent way to see the best of Britain by bicycle. It’s the kind of route any self-respecting British cyclist has either done or is hoping to do. How long does it take to cycle LEJOG? There’s no set rule for this. People undertake LEJOG across a wide range of days and a variety of distances. Also remember to add a day on at the start and finish of the cycling route to allow for travelling. 21 Days For those of you with plenty of time then I’d recommend the Sustrans route of 21 days which enables you to really take your time, explore areas in more depth and choose even more remote roads. 14 Days Most common is the 14-day 1,000 mile option. The reason we opt for this on our trips is that it strikes the balance between speed and being able to pick the best road. It means we can avoid many of the main urban areas and you can mainly cycle on quiet, country roads. At 71 miles average per day, the longest day we do is 87 miles and the shortest is 50 miles. The route has a total ascent of 55,000ft and it provides a tough challenge, whilst still allowing for time to take in your surroundings. You can spend up to 8 hours per day in the saddle, so be prepared. 9 Days Another popular option is the 9-day Ride Across Britain challenge, which with an average of nearly 100 miles per day, is targeted more at cyclists wanting to test themselves to the very limit of their capability. With those kind of distances, enjoyment is a secondary consideration! And less…. When you hit 5 or 7 days you are into ultra cycling territory usually only attempted by those raising money for charity or looking for bragging rights at the cycling club! The point is that whatever your aim, be it a personal challenge or simply a desire to experience the incredible beauty of the UK from the saddle of a bike, LEJOG can be tailored to suit your needs. …Or ride at your own pace A more normal speed to ride LEJOG is 10-14 days. My philosophy is that you should ride LEJOG at your own pace. On our tours you will usually get three or four groups forming, each with its own characteristics in terms of pace, photo stops and time spent at brew stops. Generally the average pace of these groups ranges from 15mph to around 11mph. Also these groups are fluid depending on how you feel and if you fancy a few miles alone, that is no problem. Bike-friendly accommodation on the LEJOG route While there may be a good number of places you could potentially stay on the LEJOG route, some are better than others in terms of welcoming cyclists. Some of the things we consider when selecting accommodation are whether they allow cyclists to keep bikes in their rooms overnight help dry wet clothes provide flexibility around cancellations provide evening food at the accommodation or nearby restaurants. Over the years, we have developed excellent relationships with our hospitality partners. They reflect our philosophy about customer service and they are very sensitive to our needs as a cycling group; they’ll cover off the points above and more. Our guests often tell us that not having to worry about accommodation reservations (or transporting their luggage) makes the whole LEJOG experience enjoyable and hassle free. Indeed, to make riders’ lives easier, we also make dinner reservations – as the last thing you want to do after a hard day in the saddle is wander around trying to find somewhere to eat in the evening! (You can also choose not to dine with the group and indeed we have two nights where we encourage this and provide a list of nearby restaurants to help.) Booking accommodation in advance The accommodation conundrum is the reason we most often get as to why our guests have opted for our tour rather than a self-guided trip. The issue is what to do if for some reason you get delayed – whether due to a mechanical or illness/accident. Having to deal with all the accommodation providers remaining on the trip would be time consuming and potentially costly depending on what cancellation policies the providers have. This then leads to the need to dig into the detail of hotel cancellation policies before you book – as well as the dilemma of whether to book all the accommodation or chance it and book as you go. If travelling alone or as a couple, and you haven’t got strict requirements over when you need to get back home, you could remain super flexible and book accommodation as you go. So long as you’ve planned to arrive in a relatively large town you’d generally be able to find accommodation – albeit you may not have much choice. There’d also be the possibility to add in an extra day of cycling or a rest day if accommodation wasn’t available. If you’re on a time limit or travelling as a larger group, booking as you go becomes more difficult… Find Hotel

Travel Tips / Eat Out / Cooking Terms Explained Cooking Terms Explained The Best Travel Tips! Lets explore the World One of the most frustrating things for home cooks can be coming across a term in a recipe that you simply do not know which brings your cooking prep to a screeching halt. We hate it too, which is why we put together this easy-to-search section with simplified explanations of the most confusing cooking terms, all listed in alphabetical order. Unsure what a Bain-Marie is? Getting mixed up between simmer and saute? Confused by what bread flour means in your bread dough recipe or by baking terms like proofing and convection oven? If this sounds like you, you’re in the right place. This Cooking Terms Explained page has all the baking definitions and cooking terms definitions you could ever want. We have compiled a veritable vegetable cookery dictionary, explaining what it means to “sweat” a vegetable, to “mince” it and to “macerate” it. Keep reading to discover the terms that leave you perplexed in baking, cooking, mixing and chopping, so you can take a leap forward in your kitchen education. A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z A C D E F G H L M A All-Purpose Flour A blend of hard and soft wheat flours (such as bread and cake flour respectively) with a protein content of 9.5 to 11.5%. It is widely used in home kitchens as it can be used in numerous baked goods. B Bain-Marie A double boiler used to slowly, evenly cook items over indirect heat to keep them from overcooking. This is as simple as placing a large metal or glass bowl over a pot of simmering water. Baker’s Percentage Baker’s Percentage is a formula for understanding the ratio of ingredients in a recipe, built around the amount of flour used. The amount of flour used in a recipe is always 100%. The rest of the ingredients are written as a percentage of the flour’s mass. So if a recipe contains 16 ounces flour and 8 ounces sugar, then the ratio is 100% flour, 50% sugar. Recipes using the Baker’s The total sum of the baker’s percentagse will always equal a number higher than 100%; that number is called the Formula Percentage. With Baker’s Percentage, each ingredient must be measured in the exact same way – I suggest weighing ingredients as it is the most precise. The Baker’s Percentage is a very precise method that is great for when you want to execute a recipe. Baking Powder A leavening agent for baking. It is made with baking soda, and an acid so it can be used in baked goods with neutral flavors. Baking powder also rises twice, once when mixed with moisture and once when baking, so you can delay baking with baking powder. Baking Soda A leavening agent made solely from sodium bicarbonate and thus requires an acid and moisture when baking to work. Baking soda also starts working as soon as it is mixed with a liquid so it is best to bake right away. Baking soda must be baked with an acid such as buttermilk, chocolate, citrus juice, brown sugar, honey or molasses. Baking Sheet Baking sheets are used for baking and some in both shiny and dark varieties. Shiny pans will heat and brown foods evenly. Dark sheet pans absorb heat, causing the bottom of baked goods to darken and have a crisper crust. Bittersweet Chocolate Bittersweet chocolate is processed with a small amount of sugar to produce a sharp chocolate flavor. Bittersweet chocolate contains approximately 70% chocolate liquor. I will frequently label bittersweet chocolate as 70% chocolate. Blind Bake The process used to bake a pie or tart shell before filling it. To keep the dough’s shape the dough is lined with parchment paper or foil then filled with weights (dry beans, pie weights, or other heat resistant items). Halfway through baking the beans and paper are removed to allow the crust to brown. Bread Flour Bread flour is a hard wheat flour with a protein content between 11 and 13%. It is best for products which require a good-quality gluten formation such as breads and rolls. It can be mixed with cake flour to create a custom all-purpose flour. Bread flour produces a chewy, firm bite. Butter, cold Cold butter is used in doughs and batters that require the butter to retain its shape without being blended completely into the flour. Keeping the butter in chunks and cold will cause it to steam during baking, creating pockets and giving a baked good a flaky texture. Butter, room temperature Butter at room temperature is used in batters and doughs where the butter is evenly dispersed throughout the batter. To ensue the butter properly mixes it must be completely soft and at room temperature. Trying microwaving the butter 20 seconds at a lower power to soften it quickly. Buttermilk A sweet and tangy milk with a thick texture. You can substitute buttermilk with a vinegar-milk mixture. Mix 1 tablespoon vinegar or lemon juice into 1 cup of whole milk and let sit five minutes. Brown Sugar Brown sugar comes in two varieties, light and dark. Both contain molasses (the part that makes the sugar brown); dark brown sugar has more molasses than light brown sugar. C Cake Flour Cake flour is a soft bleached flour that has a protein content of 7 to 8%. It is typically used in cakes and biscuits. It can be mixed with bread flour to create a custom all purpose flour.Cake flour produces a soft, cakey bite. Castor Sugar Castor sugar is a superfine sugar that is finer than granulated sugar and coarser than confectioner’s sugar. Castor sugar is used when you need a sugar to dissolve very quickly. Chiffon A method of baking a cake using whipped egg whites baking powder to incorporate air, making a spongey cake in between a pound cake and an angel food cake, similar to a sponge cake. Chiffon cake is typically made with vegetable oil to give it extra moistness. Chocolate Chocolate comes in various forms for baking. Chocolate is determined by the amount of cocoa liquor in the bar, determined by a percentage. Milk chocolate (10%), Sweet (50%), Semisweet (60%), Bittersweet (70%) and pure chocolate (100%) allow for varying chocolate flavors in cooking and baking applications. Chocolate, like butter and flours, can greatly affect the flavor of your dish so care should be taken to use good chocolate. The chocolate should be rich in color without any grey or streaking and with a smooth surface. It should smell strong and chocolaty that is pleasant. Chocolate should snap when it is broken. Chocolate should taste creamy and smooth without being gritty, waxy, or greasy and the aftertaste should linger pleasantly. It is best to buy pure chocolate bars versus chocolate chips as the chips typically have additives to keep their shape, affecting the flavor. Choux Choux is another name for pate a choux, a roux like dough used to make profiteroles, eclairs and other light, airy baked goods. Choux is piped into its shape and baked until it is golden brown and hollow inside. Cocoa Powder Cocoa powder is made from the cocoa that remains when cocoa butter is extracted from chocolate liquor. It is a drier (like flour it absorbs liquid) so when converting a recipe from vanilla to chocolate you should substitute equal weights flour with cocoa powder instead of just adding it. Coffee Among making this foodie hyper and happy, coffee has a similar profile to chocolate and is often used in baked goods to bring out the dominant chocolate flavor. Confectioners’ Sugar Confectioners’ sugar or powdered sugar is sugar that has been ground into powder. It also contains cornstarch to absorb moisture and prevent clumping. It is used in making icings because it isn’t grainy. Convection Oven Convection ovens contain a fan that evenly spreads the heat in an oven. Because of this convection ovens cook quicker than conventional ovens. It is suggested to lower the temperature by 25° when using a convection oven. I also suggest checking the item a minute or two before the expected finishing time. Cornstarch Cornstarch is a thickening agent that remains translucent when baked. It has twice the thickening power than flour. Cornstarch becomes its thickest at the boiling point and can sustain boiling for 30 seconds. Anything beyond this point will cause the cornstarch to breakdown. In addition to thickening, cornstarch can be used in baked goods as a replacement for flour to create a very tender, fine-textured baked good; avoid all of the flour unless a recipe calls for it. Creaming Method To cream means to beat fat and sugar together until the mixture is smooth and creamy, typically light and fluffy. The color will lighten and the mixture will expand slightly. Eggs are then added one and the liquids are added alternately with the dry ingredients. Creaming is used for cakes, cookies and sometimes muffins and quickbreads. Crumb Crumb is used to describe the interior of cakes and breads. High moisture breads like focaccia have a large crumb structure where as a pound cake has a dense crumb. D Double Boiler See bain-marie Dredge To dredge something means to coat a product in flour, cornmeal or crumbs before frying or sauteing. A product can also be dredged in a liquid such as an egg mixture or both. E Egg Wash An egg wash is a mixture of either whole egg, egg yolk, egg white or egg and a little water or milk. It is used to enrich browning, add shine and or act as a moisture barrier. When baking above 400°F you’ll want to avoid using yolk in the egg wash as it can over brown. Emulsifier/Emulsion An emulsifier is an additive used to achieve a permanent uniform suspension of two liquids (egg yolks typically act as an emulsifier). An emulsion is a uniform mixture of two unmixable liquids (think oil and water). A temporary emulsifier will only stay suspended for a limited period of time (like a vinaigrette) or permanently via using an egg yolk as an emulsifier (like mayonnaise). F Fermentation This is the process in which yeast breaks down the sugars and coverts it into alcohol and carbon dioxide. This is the most important stage in the formation of bread because it provides leavening and flavor. Flaxseed Flaxseed is a small nutritious seed, containing lots of dietary fiber, lignans, nutrients and omega-3 fatty acids. The body cannot process whole flaxseed so you’ll want to be sure to not to use whole flaxseed. If you can’t find broken or ground flaxseed – or if you only have whole flaxseed – you can place the seeds in the blender or food processor and process until they begin to break up. Also, once flaxseed is broken it goes rancid very quickly, so only grind only what you need when you need it. Ground flaxseed mixed with a liquid forms a gelatinous mixture that may be substituted for eggs in baked goods – though it will not provide the same leavening ability. Fold To gently (keyword here) combine light airy ingredients into heavier ingredients with the purpose of loosing as little air as possible. The best tool here is a spatula. The best method to fold is to slide the spatula through the mixture in the center of the bowl, along the bottom and up the side keeping the thinnest side of the spatula moving though the mixture, rotating the bowl a little each time you move the spatula through the mixture. Fry To cook food in hot fat using a shallow frying pan. Deep frying requires a deep pot. To ensure your pot and the fat is hot enough, the food should sizzle once it hits the pan. If the product does not sizzle, the pan is not hot enough. G Graham Flour Graham flour is like whole wheat flour in which the bran, germ and endosperm are used. Graham flour has a coarse texture and a delicious wheat taste. It is the flour used in graham crackers and can be used in breads, cookies and other baked goods. Griddle Griddles are large flat surfaces used to cook products with little or no fat. Griddles are perfect for pancakes, grilled cheese sandwiches and eggs. Grill Grills are the reason the summer was invented. I think you probably know what to do with them. Ground Nuts Ground nuts, like pecans, walnuts, almonds, cashews and more make an excellent replacement for a portion of a recipe’s flour when you’re looking for a nutty, earthy flavor and texture. If you can’t find preground nuts you can easily make them yourself by tossing nuts of your choice into a food processor. Pulse until they are chopped into as fine of a mixture as you can get without letting the mixture begin to cake. Also be careful not to mix too long or you’ll end up with nut butter. H Half and Half Half and half, that magic stuff so many of us put in our coffee, is an equal mixture of cream and milk and is used in a lot of baking and ice creams. If you’re out of half and half just mix equal parts cream and milk together. L Lard Lard is a key ingredient in making a flaky pie crust and I use it in my pie crust recipe along with butter. It is rendered from pork fat and thus is not only not vegan, but it is not vegetarian. When buying lard look for a high quality, leaf lard that way it will no t taste like pork. Leavening Agent Any substance that raises or lightens a dough or batter by incorporating air, steam or gas. This can include yeast, baking powder or baking soda or steam which can come from numerous sources. This item is key in successful baking and understand how a particular leavening agent works can be a valuable tool. M Macerate Macerate means to soak a product, typically fruit or vegetables, in a flavored liquid to soften and infuse it with flavor. Macerate also means to place a product in sugar or salt to draw flavor out. Alcohol, herbs, zest and other items can be added. Marinate To soak a food item, typically meats, in a liquid for the purpose of infusing the flavor of the marinade. Marinating can also soften and tenderize meat. Mince To very finely chop something. Mixer There are numerous types of mixers available. Most home cooks will have either a stand mixer or hand mixer. I use a stand mixer (KitchenAid Professional 600 with a 6qt bowl) for most of my mixing as it makes easy work of whipping egg whites or cream, creaming butter and eggs, mixing heavy batters and kneading dough. While a mixer is not necessary it can often make baking and cooking a much simpler process. Every technique can be done by hand (I use to whip egg whites and cream to stiff peaks by hand before I got my stand mixer) but will take much more time and can result in very sore arms. Hand mixers work well for creaming, whipping and mixing but will not be able to knead doughs.You also have to stand over the bowl with a hand mixer where as with a stand mixer you can leave it to do it’s job while you tend to other tasks. Mixer Attachments Most mixers will come with three types of attachments, a dough hook, paddle and whisk or whip. Dough Hook The dough hook will look like a J, hook or spiral and is used for mixing and kneading bread doughs, which are significantly tougher than most batters. Paddle The paddle is a flat frame with various spokes running through the paddle-shaped frame. Paddles are used to cream ingredients and mix batters. The paddle should be used when you want to avoid incorporating air into a batter, though at high speed the paddle can still add air. The paddle will be the most used attachment and should be your go to tool incase you are unsure which to use. Whip/Whisk The whip or whisk is just that, a large whisk-like object used to whip air into ingredients. The whisk can be used at very high speeds to whip egg whites or cream and at high speeds to incorporate air into batters. They are a bitch to clean. Mixing Speeds Mixing speed vary depending on your manufacturer but this can be used as a basic guideline for what speeds you use when mixing different materials. The numbers in parenthesis included are for KitchenAid stand mixers. The italicized term will be the term I use in my recipe to direct you to a specific mixing speed. Very Low (Stir/1) – Stir/Gently Mix – For slow stirring, combining, mushing and mixing. Use this speed when adding dry ingredients to keep from turning your kitchen into a cloud of dust. Low (2/3) – Slowly Mix – For slow mixing and kneading doughs. Use this speed when mixing heavy batters or candies and when kneading yeast doughs. Low-Medium(4/5) – Mix/Beat – For mixing semi-heavy batters. You can use this speed for mixing cookies, cake batters and other batters. Medium (6) – Beat/Cream – For medium fast beating and creaming. Use to cream butter and sugar together, or mixing other batters that need to be completely incorporated/blended. Medium-Fast (7) – Beat Fast – For fast beating. Use this for lighter batters or trouble batters that are inclined not to mix. Fast (8/9) – Whip – Use this speed to whip cream, egg whites and other products in which air needs to be incorporated. Very Fast (9/10) – Whip Fast – Use this speed to whip small amounts of cream or eggs. I typically whip eggs and cream, no matter the amount, at this speed as it brings materials to a soft of stiff peak very quick. Watch carefully though as you can over whip egg whites quickly at this speed. Mixing Methods Angel food: Egg whites and sugar are whipped to soft peeks and then the dry ingredients (sifted together). The angel food method is used for angel food cake. Biscuit: Fat is cut into the dry ingredients (sifted together) and the liquid is then added slowly and mixed until just combined. The biscuit method is used for biscuits, scones, and pie dough. Chiffon: Egg yolks, oil and some sugar are combined; dry ingredients (sifted together) are mixed into the yolk mixture; egg whites are whipped to soft peaks with the remaining sugar and then folded into the mixture. Chiffon method is used for chiffon cakes Creaming: To cream means to beat fat and sugar together until the mixture is smooth and creamy, typically light and fluffy. The color will lighten and the mixture will expand slightly. Eggs are then added one and the liquids are added alternately with the dry ingredients (sifted together). Creaming is used for cakes, cookies and sometimes muffins and quickbreads. One-Stage: All of the ingredients are added in one step. Sponge (cakes/cookies): Whole eggs or egg yolks are mixed and warmed with the sugar to the ribbon stage. The sifted dry ingredients are then folded in. Egg whites are whipped and folded in as well. Sometimes melted butter is folded in, in the end. The Sponge method is used for sponge cake, genoise, and ladyfingers . Sponge (bread/yeast doughs): A sponge is made with most or all of the liquid, some flour and yeast and left to ferment before being added into the dough. The rest of the ingredients are then added and kneaded together to form a bread dough.The sponge method for breads is used for most breads as it yields the best flavor. Straight dough: All ingredients are added at once and kneaded together until smooth. The straight dough method is used for some doughs. Two-Stage: The fat is cut into the dry ingredients (sifted together). The liquids are then added in two stages with the eggs and sugar being added in the second stage. The mixture is then whipped for aeration. The two-stage method is used for high-ration cakes such as the pound cake. N Nonfat The grossest thing a foodie can read. Avoid these products at all cost! Nutmeg Nutmeg is a seed that comes from a tropical pine tree and is used as a spice. It can be purchased whole or ground though whole nutmeg has a far superior flavor when ground as needed. I suggest only buying whole nutmeg. P Parchment Paper You will see this word in nearly every baking recipe. Parchment paper is a nonstick paper used to line baking pans. Parchment paper not only makes baking on stick and nonstick surfaces easier but it makes clean up a cinch–often you can just put the pan back in its home w/o cleaning. I keep 4 rolls of the stuff in my kitchen at any given time. Baking paper and parchment paper can be interchanged in meaning and use. Pastry Bag A pastry bag is typically a handheld cone made of parchment paper with a small opening and often a piping tip at the bottom used to pipe icing, batters and other items onto surfaces. Pastry bags can also be purchased in multi-use canvas, nylon or plastic. Trick: Take a large freezer bag and cut a tiny hole in one corner (about 1/2 the size of the piping tip you plan to use. Force the tip into the hole until it is taught. Fill the bag with the product you plan to pipe and pipe away. This is much easier than making them from parchment paper and much cheaper than buying more expensive multi-use bags. Pectin Pectin is a natural gelling agent present in some fruits. It is used in making jams. You can either buy pectin or use the pectin already present in the fruit you are jamming. Fruits high in pectin are apples, blueberries, lemons, limes, plums and cranberries. This fruit can be jammed with little or no addition of pectin. Fruits low in pectin are cherries, strawberries, pineapple, peaches, nectarines, figs and grapes. Pectin, when mixed with acid and high amounts of sugar produces a clear jell and give jam, jelly, and preserves it’s distinctive texture. Pie Weight Pie Weights are used in blind baking to keep a pie or tart shell in place and help hold it’s shape. They are typically ceramic or metal pellets and incredibly overpriced. Buy a bag of dry beans and use them instead; they will cost 1/20th what traditional pie-weights cost and serve the same purpose. Poach Poaching is to cook food gently in a simmering liquid. Fruit is often poached in syrup with other ingredients to infuse flavor. Be careful to avoid boiling. Proofing Proofing is the final fermentation or rising period in baking bread. This is done after shaping the bread just before baking. Whereas in rising the dough should rise to twice its initial volume, the dough should rise to just under twice it’s volume (about 85%) in proofing period to account for extra rising in the oven. It is best to proof dough at 80 degrees. Puree To grind or mash food until it is completely smooth in a food processor, blender or with an immersion blender. Pumpkin Puree Pumpkin puree can be bought in the can or made from scratch. I always suggest making pumpkin puree from scratch. To do this I suggest buying a pie pumpkin- they are much smaller than the jack-o-lantern variety and have a fuller, sweeter flavor. To make the puree, cut the pie pumpkin in half and scoop out all the seeds and stringy stuff. Remove the stem and place the halves cut side down on a baking sheet. Place the sheet in an oven preheated at 375°F and roast for 35 to 45 minutes or until a toothpick easily pierces the skin. Juices will begin to run form the pumpkin and portions may sag. Scoop the meat from the skin and place in a food processor or blender and blend until smooth. Store extra in the refrigerator. Pumpkin Seeds, Roasted Pumpkin seeds can be eaten with or without the shell and are a good source of protein, iron, zinc, magnese, magnesium, phosphorus, copper and potassium. To roast pumpkin seeds, remove them from the pumpkin taking care to remove all the pumpkin bits. Rinse the seeds under water then dry. Place the seeds on a lightly oiled baking sheet – sprinkle with salt if you wish – and bake in an oven at 325°F for 20 to 25 minutes until they begin to brown just slightly. R Ribbon Stage A term referring to the thickness of a whipped/cooked batter (typically with eggs). When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter. S Saute To cook a food item quickly, over direct hot heat (medium to medium high) with a small amount of oil or fat in the pan. An item should sizzle when it is placed in the pan otherwise the pan is not hot enough. Before adding things like onion or chopped vegies try adding one to see if it makes that sizzling sound. If not wait until it gets hotter. If using butter it should begin to bubble before you add anythin g but beware as butter and olive oils can begin to burn at this temperature. Scale A scale is the most important tool you can use in baking. You’ve probably heard that baking is a science and because of that a scale is the best way to ensure you are using the right amount of ingredients you should weigh them, not use volumetric measurements. Semolina Flour Semolina four is a coarsely ground durum wheat with a slightly yellow appearance. Semolina flour is used in pasta and sometimes breads, and italian puddings. I typically only use semolina flour when I make pasta from scratch. Set A term used for the torturous process when you have to wait for a gelatin-based dessert to firm up. Th is step can never be skipped unfortunately. Sift Sifting is the process of running a product through a sieve of some sort to aerate products and break up clumps. I have a bad habit of skipping this step and this is one of those times when I suggest to do as I say and not as I do. Simmer To cook food gently in a liquid below the boiling point. A simmer can range from a very slow simmer where bubbles only break the surface every minute or so (best for stocks and some soups) to a faster simmer where small bubbles break the surface constantly, but slowly unlike a boil. Smoke Point The point at which a fat or oil breaks down and begins to smoke. If you oil or fat is smoking in a pan the heat is too high. This will begin to negatively affect the flavor. Fats like butter and oils like olive oil have low smoke points are are not best for high-heat applications. Oils like peanut, corn and safflower oils have a high smoke point and are better suited for high heat applications. Sous Chef The unlucky non-foodie who is closest to you while cooking that get’s wrangled in to helping you with all the extra, typically menial skills such as chopping, stirring, grabbing bowls and fetching ingredients. Sponge A pre-ferment mixture in bread baking that is a loose mixture of most or all of the liquid, yeast and a small portion of the dry ingredients. This mixture ferments anywhere from an hour to a few hours before the rest of the dough is mixed together. This stage is vital for adding extra flavor. Steep To soak dry ingredients in a liquid until the flavor is infused. Typically the liquid is brought to a simmer and then removed from the heat. Boiling liquids can result in harsh flavors. Sweat To cook items, typically vegetables, in a small amount of fat over low heat in a covered pot or pan. Sweating pulls out the flavors of the vegetables and keeps them from browning. Sweating is used for some soups, stews, braises or other cooking methods. T Temper Temper is a process of heating eggs without cooking them typically by very slowly introducing a hot liquid in cold/room temp. eggs as they are being mixed or whipped at high speeds. The liquid is typically just below the simmering point and is added a few drops at a time initially then slowly increased to a slow steady stream while mixing the egg mixture constantly. Only 1/3 of the hot liquid needs to be added to the eggs before the egg mixture can be added back to the liquid. This process is where having a stand mixer of extra hand comes in handy. Tomatoes Tomatoes come in all shapes (well mostly one shape), sizes and colors. While numerous attributes can affect flavor, different color tomatoes typically have different flavor profiles. Yellow tomatoes, while sweet and flavorful like a red tomato, are far less acidic and more mellow than the standard red. Orange is similar to yellow tomatoes though will contain a little more of the bold acidic tomato flavor. S ome heirlooms and dark red tomatoes will be stronger and bolder than the typical red. True Percentage True Percentage is a formula used to understand the ratio of ingredients in a recipe, where the total sum of each ingredient equals 100%. To build this formula you have to know the weight of each ingredient, not just the weight of the flour. This technique is great for visualizing the amount of ingredients that makes up a recipe and for comparing it to other ratios to see what kind of effect particular ingredients has. U Unsalted Butter The only butter you should ever use in baking. You want to make sure you are in complete control of all the contents in a baked good including the salt content. Using salted butter can throw off a recipe’s taste. I typically have 5 pounds of unsalted butter and maybe 1/2 a pound of salted butter in my frid ge at any given time. V Vanilla Extract This may be the most used ingredient in baking. Its sole purpose is for flavor. This is one ingredient where you shouldn’t skimp and never, ever buy imitation extract. I suggest buying a brand like Nielsen-Massey Vanillas. Vanilla Beans Vanilla Beans are the best way you can flavor a dish when looking for a vanilla flavor. Unfortunately the y can only be used easily in recipes with a significant amount of liquid–they are perfect for ice creams, custards and cremes. After flavoring a dish with a vanilla bean you can use the spent pod to create vanilla sugar: Rinse it and let it dry completely. Then place it in an airtight container with a few cups of sugar. Agitate daily and within a week or two you will have vanilla sugar. The smaller the ratio between sugar to vanilla bean(s), the stronger the vanilla flavor in the sugar. Vanilla Bean Paste Vanilla bean paste, like extract, is used to flavor a dish. It also adds the black seeds commonly associated with using a whole vanilla bean. Equal amounts vanilla bean paste can be substituted for vanilla extract. Again, don’t skimp on this product and never buy imitation. W Water Bath A container that holds water around another dish containing a baked item. A water bath ensures even baking and helps prevent overcooking. Water should typically be filled to half way up the baking dish unless otherwise specified in a recipe. Whole Wheat Pastry Flour Whole wheat pastry flour is whole ground flour ground from soft white wheat. You can substitute it with all purpose white flour or a mix of all purpose and whole wheat flour – avoid substituting all whole wheat flour as it could inhibit the baked good’s ability to rise. Y Yeast A living organism responsible for the beautiful world that is bread. Yeast is finicky and the biggest reason for bread baking gone awry. Below 40°F and the yeast is dormant; above 145°F and the yeast dies. Between those temperatures is an even small window where yeast will grow and multiply, the s tep necessary for dough to rise. Yeast, and the dough it is in, must be between 85° and 95°F to grow properly. Yeast also needs sugar to grow (it breaks down sugar and starches into alcohol and Carbon dioxide). Yeast can be retarded or killed by salt though so it is important not to let yeast come in direct contact with salt. There are several types of yeast available but I always use Active Dry because it is easy to find and easy to use. All my recipes will call for Active Dry yeast. Active dry yeast must be dissolved in warm (105° to 115°F) water to rehydrate it before mixing it into the dough. Z Zest The colored outer skin of the rind of a citrus fruit. It can be removed with a zester or grater. Care should be taken only to use the colored part and not the white part underneath as it is very bitter and can adversely affect the flavor of your dish. N P R S T U V W Z Y B

Travel Tips / Trip Eating Tips Trip Eating Tips The Best Travel Tips! Lets explore the World Eating & Drinking Tips on Eating Cheap Eats Breakfast Picnic Like a Pro Tips for Vegetarians Café Scene: Drink It In Drink Like a European Tipping 15 Tips to Maintain Your Health While Eating on Trip Before we begin this post, it is essential to keep in mind that consuming a healthy diet and enjoying food without being concerned about calories are equally important. There will be times when you want to savor your favorite foods without worrying that they will hinder your progress. Better overall health, better weight management, and, most importantly, a healthier relationship with food are all linked to being adaptable with your diet and food choices. If you eat well and in moderation the majority of the time, you can enjoy dining out without worrying too much about what you eat. Having said that, studies have shown that eating out results in poorer food choices and more food intake. Therefore, if you do it frequently (more than once a week), carefully consider how it fits into your diet as a whole. You can improve your health and practice mindful eating by following even one of the suggestions below. 1. Before you go, check out the menu: You will be able to make a choice that is more in line with your health and goals if you choose your meal before going out than if you choose while surrounded by the smells and atmosphere of a restaurant. Additionally, it will provide you with an idea of the food's nutritional value, enabling you to make decisions that are beneficial to your health. 2. Pick a main dish high in protein: Breaking down protein takes more energy and will also help you feel fuller sooner and for longer. Lean proteins like chicken, turkey, or sea bass should be the foundation of your dishes. Avoid belly pork and other fattier cuts of meat. Beware of dishes that have been battered and deep-fried because, even if the ingredients are lean (such as vegetables, fish, or chicken), the coating means that they will contain a lot of extra fat and calories. 3. Instead of buying a bottle of wine, order a glass: Since alcohol has an effect on hormones, you should try to limit your consumption. Additionally, it has been demonstrated that consuming alcohol prior to and during a meal results in a 25 percent increase in food intake. In addition, alcohol is a depressant, so it will make you feel more anxious. Choosing a glass of wine and drinking water in addition to it is one way to control alcohol consumption during the meal. It will keep you hydrated and slow down your drinking. 4. Take a portion of your order with you or share it: According to a survey, restaurants frequently serve two to three times as much food as is listed on the label as a serving. Make it a point to bring half of it home with you, or share it with someone else. It will not only prevent you from overeating, but it will also provide you with something to look forward to the following day. 2 5. Demand that it be made in your preferred manner: Don't be afraid to request that the food be prepared your way. Request grilled food if it is fried. Instead of french fries, request vegetables as a side. Choose a salad over cole slaw; baked as opposed to fried potatoes. 6. Before you go, find out the nutrition facts: Take a few minutes to quickly review the nutritional information on the menu, regardless of whether you are familiar with the items on it. If you are aware of what you eat, you are more likely to make healthier choices. For instance, a quarter of a chicken breast served with regular fries at Nando's has a whopping 876 calories, and that's without including a beverage or coleslaw! Selected Food Tours 7. Prior to consuming the main course, try a few appetizers: According to studies, when people are served larger portions, they are more likely to overeat. For more variety and to avoid consuming too many calories, order two or three appetizers rather than a main course. 8. Pay attention to the additions to vegetable salads: Even salads made mostly of raw vegetables can be problematic if they contain a lot of other fat-laden ingredients like cheese, nuts, and meats. Salad dressing can also add over 200 calories. You can control how much dressing goes into the salad by asking for some of the ingredients and the dressing on the side. 9. Eat a light snack before dining out: If you're starving when you get there, it will probably affect what you order and how much you order. 10. Prior to everyone else, order your meal: It is simple to become influenced by the actions of other people. especially if you're starving. So that you can stick to your diet, order your meal before everyone else does. 11. Take your time eating: Mindfully eating your meal will not only prevent you from overeating due to distraction but also make you feel full sooner. 12. Get a lot of water in: Taking up space in the stomach with water can help you feel fuller and less hungry. It's also possible for someone to mistakenly believe they are hungry for thirst. Snacking can be reduced by having a glass of water before reaching for something to eat. 13. Make a request for the side dressing: Dressings for salads can be deceptive. They are generously poured, and a meal can easily gain between 100 and 150 calories from them. You can control how much dressing you put on your food by asking for it on the side. 14. Consider your diet as a whole: If you occasionally dine out, take your time and enjoy your meal. However, if you frequently dine out, consider how each meal fits into your diet as a whole. Healthy eating doesn't have to be dull. Not only will making a few small adjustments significantly improve your overall outcomes, but it will also give you a sense of greater control over the situation. 15. Make use of technology to monitor your overall health strategy: Healthy eating doesn't have to be dull. Not only will making a few small adjustments significantly improve your overall outcomes, but it will also give you a sense of greater control over the situation.

Travel Tips / Conquering Jet Lag Conquering Jet Lag The Best Travel Tips! Lets explore the World Jet lag is a temporary sleep disorder that can occur when you travel across different time zones. The condition is caused by a disruption in your body's internal clock, which regulates your sleep-wake cycle. Symptoms of jet lag include fatigue, insomnia, headaches, irritability, and gastrointestinal problems. Here are some tips to help you conquer jet lag and minimize its symptoms: Adjust your sleep schedule: If possible, try to gradually adjust your sleep schedule to the new time zone a few days before your trip. This can help your body adjust more quickly to the new time zone. For example, if you're traveling eastward, try going to bed and waking up earlier than usual, and if you're traveling westward, try going to bed and waking up later than usual. Stay hydrated: Dehydration can worsen jet lag symptoms, so make sure to drink plenty of water before and during your flight. Avoid alcohol and caffeine, which can dehydrate your body and disrupt your sleep. Get some exercise: Regular exercise can help reduce jet lag symptoms by promoting healthy circulation and boosting your energy levels. Try to exercise for at least 30 minutes a day, even if it's just a brisk walk or stretching. Get some sunlight: Exposure to natural light can help regulate your body's internal clock and promote healthy sleep. Try to spend some time outside during the day, especially in the morning. Avoid heavy meals: Eating heavy or spicy meals can cause gastrointestinal problems, which can worsen jet lag symptoms. Stick to light and healthy meals, and avoid eating too close to bedtime. Take a nap: If you're feeling tired during the day, taking a short nap can help you feel more alert and energized. Keep your nap short (20-30 minutes) and avoid napping too close to bedtime, which can disrupt your sleep. Consider melatonin supplements: Melatonin is a natural hormone that can help regulate your sleep cycle. Taking melatonin supplements can help you adjust to the new time zone more quickly. However, make sure to talk to your doctor before taking melatonin, especially if you're taking other medications. Remember, everyone's body is different, and it may take some trial and error to find what works best for you. By following these tips, you can reduce the symptoms of jet lag and enjoy your trip to the fullest.

Destinations / Europe / Bulgaria BULGARIA Bulgaria travel guide Find Cheap Flights Find Accommodation Search Car Rental Search Bike Rental Find Transfer Travel Tips Template Destination Intro Tours by City: Town 1 Town 2 Town 3 Town 4 Town 5 Town 6 Town 7 Town 8 Why When Pack Docs Currency Transport Cuisine Top sights Aiports Tours Why to visit Bulgaria There are several compelling reasons to visit Belgium. Here are some of the highlights: Rich History and Architecture: Belgium is known for its stunning architecture and historical landmarks. Cities like Brussels, Bruges, and Ghent boast beautifully preserved medieval and Gothic buildings, such as the Grand Place in Brussels and the Belfry of Bruges. The country is also home to numerous UNESCO World Heritage sites. Chocolate and Waffles: Belgium is famous for its mouthwatering chocolates and delicious waffles. Belgian chocolate is renowned worldwide for its high quality and variety, with many renowned chocolatiers and chocolate shops to explore. Additionally, indulging in a warm Belgian waffle topped with chocolate, fruit, or whipped cream is a delightful experience. Beer Culture: Belgium has a long-standing beer tradition and is regarded as one of the world's beer capitals. The country offers an extensive selection of unique and flavorful beers, including Trappist and abbey beers, lambics, and saisons. Beer enthusiasts can visit breweries, sample different styles, and even participate in beer tastings and festivals. Artistic Heritage: Belgium has been a breeding ground for many renowned artists, including Flemish Masters like Jan van Eyck, Pieter Bruegel the Elder, and Peter Paul Rubens. Art lovers can explore numerous museums and galleries, such as the Royal Museums of Fine Arts of Belgium, which houses an impressive collection of artworks. Picturesque Towns and Canals: Belgium features picturesque towns and charming canals that offer a romantic and serene atmosphere. Bruges, often referred to as the "Venice of the North," is particularly known for its winding canals, cobbled streets, and medieval architecture. Ghent and Antwerp are also worth visiting for their unique blend of history, culture, and scenic beauty. European Union Headquarters: Brussels serves as the de facto capital of the European Union, making it an important political and administrative hub. Visitors can explore the EU institutions, such as the European Parliament and European Commission, and learn more about European politics and governance. Culinary Delights: Belgian cuisine is diverse and flavorful, with dishes like moules-frites (mussels and fries), stoofvlees (beef stew), and carbonade flamande (Flemish beef stew). The country's culinary scene offers a mix of traditional and innovative restaurants, bistros, and street food stalls. Festivals and Celebrations: Belgium hosts numerous festivals throughout the year, showcasing its cultural richness. Notable events include the Carnival of Binche, the Gentse Feesten (Ghent Festival), the Flower Carpet in Brussels, and the Ommegang procession in Brussels, which celebrates historical events with grand parades and reenactments. These are just a few reasons why Belgium is a fascinating destination to explore. The country's blend of history, culture, cuisine, and artistic heritage offers something for every type of traveler. Photos of Bulgaria When to visit Bulgaria What to pack to What to pack for Bulgaria When to visit Documents needed to visit Bulgaria Documents for Bulgaria currency - Pay tips Template currency Bulgaria Transportation tips Template Currency Template Cuisine Template Cuisine Template Top sights Template Top Sights Template Airports Template Airport Content

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