Snickers Cookies

With the Glycemic Index Diet, it is the quality of carbohydrates that matters. Its concept is to make individuals feel fuller by indulging in low-GI good carbohydrates together with healthy fats and lean protein. Good carbohydrates include whole grains, whole fruits, legumes, and vegetables. Avoiding foods high in Glycemic Index is necessary especially since most of them are processed and made from white flour.

However, some nutrition experts claim that having a low GI score is not an effective assurance of being healthy. Carrots have glycemic index between 16 and 92, while sugar or candy can have lower GI score than a potato. Candy bars like Snickers are categorized as low GI food. However, when you check its GI score, it is 55. On the other hand, foods with high GI can also be nutritious, like corn, baked potatoes and fruits juices. The point here is to use common sense.

Glycemic index diets are popular in the weight loss industry. It is based on the concept that high GI foods increase the levels of blood sugar, cause the body to produce excess insulin, and encourage fat storage. Another reason why the glycemic index diet is controversial is the fact that GI scores can be altered by several factors like ripeness and cooking method. For instance, the riper the banana is, the higher is the score. Rachel Johnson, PhD, MPH, RD expound that al dente pasta has a higher GI than well cooked pasta. When fats are added, the GI scores become lower, or when a food product is made with fructose and not sucrose, it is ingested more slowly; hence, it has a lower GI score.

Also, GI response to a particular food varies widely from individual to individual. It can also vary within the same individual from day to day as reported by the June 2007 issue of Diabetes Care.

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FINALLY!! Number 7! Watch out for a sublinimal message! And Legolas snaps once again and is out to get me *snickers* If you can guess what the got some mail thing came from, I'll give ya a cookie ^-^ (And if you listen VEEERY carefully to the credit song, it sounds like they're saying "Poor Legolas on the run" XD)

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FORMULAS AND MEASUREMENT
Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

MEASUREMENT
Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker's formula will not call for 6 cups flour, for example.

To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways:
(a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour.
(b) Scoop some unsifted flour into the same measure and pack it lightly. Level the
top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

The baker's term for weighing ingredients is scaling.
The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram:
o Water o Milk o Eggs
Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)
For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.

Units of Measure
The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile.

The Metric System
The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system.

Abbreviations of U.S. Units of Measure Used
pound(lb)
ounce (oz)
gallon (gal)
quart (qt)
pint (pt)
fluid ounce( fl oz)
tablespoon (tbsp)
teaspoon (tsp)
inch (in)
foot(ft)

In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Larger or smaller units are simply made by multiplying or dividing by 10, 100,
1000, and so on.These divisions are expressed by prefixes. The ones you need
to know are:
kilo- = 1000
deci- = 1D10 or 0.1
centi- = 1D100 or 0.01
milli- = 1D1000 or 0.001

Formulas and Measurement
Metric Units
Basic units
Quantity Unit Abbreviation
weight gram g
volume liter L
length meter m
temperature degree Celsius °C
Divisions and multiples
Prefix/Example Meaning Abbreviation
kilo- 1000 k
kilogram 1000 grams kg
deci- 1D10 d
deciliter 0.1 liter dL
centi- 1D100 c
centimeter 0.01 meter cm
milli- 1D1000 m
millimeter 0.001 meter mm

Converting to Metric
Most people think the metric system is much harder to learn than it really is. This is because they think about metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are immediately convinced that they will never be able to learn metrics. Do not worry about being able to convert U.S. units into metric units and vice versa. This is a very important point to remember, especially if you think that the metric system might be hard to learn. The reason for this is simple.You will usually be working in either one system or the other.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have equipment based on one system and you want to use a formula written in the other.) Many people today own imported cars and repair them with metric tools without ever worrying about how many millimeters are in an inch. Similarly, if and when American bakeshops and kitchens change to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, volume measures that measure in liters and deciliters, and thermometers that measure in degrees Celsius, and they will use formulas that indicate these units.They will not have to worry about how many grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how large the units are.The following rough equivalents may be used to help you visualize metric units. They are not exact conversion factors.

A kilogram is slightly more than 2 lb.
A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a
gram.
A liter is slightly more than a quart.
A deciliter is slightly less than a half cup.
A centiliter is about 2 tsp.
A meter is slightly more than 3 ft.
A centimeter is about 3D8 in.
0°C is the freezing point of water (32°F).
100°C is the boiling point of water (212°F).
An increase or decrease of 1 degree Celsius is equivalent to about 2
degrees Fahrenheit.

Metric Formulas and Recipes

American industry will probably adopt the metric system someday.Many recipe writers are already eager to get a head start and are printing metric equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g butter, or a baking temperature of 191°C.No wonder people are afraid of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like 1 lb 11D4 oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat the whole purpose of the metric system,which is to be simple and practical. If you have a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL.
The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You should think of the metric portion of the formulas as separate formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give exact equivalents would require using awkward, impractical numbers. If you have metric equipment,use the metric units, and if you have U.S.equipment,use the U.S. units.You should rarely have to worry about converting between the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the ingredient proportions the same. Unfortunately, it is not always possible to keep the proportions exactly the same because the U.S. system is not decimal-based like the metric system. In some cases, the metric quantities produce slightly different results due to the varying proportions, but these differences are usually extremely small.

The principle of using a baker's scale is simple: The scale must balance before setting the weights, and it must balance again after scaling. The following procedure applies to the most commonly used type of baker's scale.
1. Set the scale scoop or other container on the left side of the scale.
2. Balance the scale by placing counterweights on the right side
and/or by adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placing weights on the right side
and/or by moving the ounce weight.
For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and
move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so
that you cannot move it another 8, add 2 lb to the right side of the scale and subtract 8
ounces by moving the ounce weight 8 places to the left. The result is still 1 lb 8 oz.
4. Add the ingredient being scaled to the left side until the scale balances.

MEASURING BY WEIGHT
A good balance scale should be accurate to 1D4 oz (0.25 oz) or, if metric, to 5 g. Dry ingredients weighing less than 1D4 oz can be scaled by physically dividing larger quantities into equal portions. For example, to scale 1D16 oz
(0.06 oz),first weigh out 1D4 oz,then divide this into four equal piles using a small knife.

For fine pastry work, a small battery-operated digital scale is often more useful than a large balance scale. A good digital scale is relatively inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the nearest 2 g. Most digital scales have a zero or tare button that sets the indicated weight to zero. For example, you may set a container on the scale, set the weight to zero, add the desired quantity of the first ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of dry ingredients that are to be sifted together, for example.However, remember that careful weighing on a good scale is more accurate.

British bakers have a convenient method for measuring baking powder when small quantities are needed.They use a mixture called scone flour. To make a pound of scone flour, combine 15 oz flour and 1 oz baking powder; sift together three times.One ounce (1D16 lb) scone flour thus contains 1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the formula. In order to make formula conversions and calculations easier, fractions of ounces that appear in the ingredient tables of the formulas in this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and 1D4 oz is written as 0.25 oz.

BAKER'S PERCENTAGES
Bakers use a simple but versatile system of percentages for expressing their formulas. Baker's percentages express the amount of each ingredient used as a percentage of the amount of flour used. To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour,multiplied by 100%, or:
100% = % of ingredient

Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour used is also given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you understand them. Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The total yield of these percentage numbers will always be greater than 100%. The advantages of using baker's percentages is that the formula is easily adapted for any yield, and single ingredients may be varied and other ingredients added without changing the whole formulation. For example, you can add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same. Clearly, a percentage system based on the weight of flour can be used only when flour is a major ingredient, as in breads,cakes,and cookies.However, this principle can be used in other formulas as well by selecting a major ingredient and establishing it as 100%. In this book, whenever an ingredient other than flour is used as the base of 100%.

Peanut Brittle

Two young lads get into a fight over the store, Banana Republic. To watch the original and many more, go to Youtube.com/badjboys

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A parody of Britney Spears' "Piece of Me" from the Brentwoods' debut album, "Where's the Disk?", released June 2008. Download this & other Brentwoods songs on MySpace! www.myspace.com OR Last.fm www.last.fm AND become a fan on Facebook! www.facebook.com Lyrics by Cannabis Wylde: Im Ms. Burger King Drive thru since I was only two Just ate four doughboys and some beef stew Fruit roll ups, ice cream Im not even thru Im still gonna get Donuts and éclairs at Honey Dew I am obesity I am obesity I'm fatter than Rosie ODonnell Another day some more McDonalds Guess I cant see the harm in eating Big Macs with Ronald I'm Wolfing down mad fajitas, Im an exceptional eater I am obesity I'm Mrs. 2 seats on an airplane I am obesity I'm Mrs. cant stand up without a crane I am obesity I'm Mrs. extra extra pizza toppings I am obesity I'm Mrs. shes so big her flab is flopping I am obesity I'm Mrs. I am obesity Subways pissing me off I'm gaining weight faster than even Jared could take it off Hoping Ill resort to Pilates end up at the food court now I am proud to be obesity I am obesity I'm Mrs. most likely to be in the hospital for my heart attacks the minute I get out I go and stock up on some more snacks No wonder my old panties dont fit me I mean please, I am obesity I'm Mrs. 2 seats on an airplane I am obesity I'm Mrs. cant stand up without a crane I am obesity I'm Mrs. extra extra pizza toppings I am obesity I'm Mrs. shes so big her flab is flopping I am obesity I'm Mrs. Twinkies and ...

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starchy vegetables rice crop

Important events may take place in the life of each person. That's why we will have to make a present to people sometimes. There are no doubts that all people like to receive gifts. But when selecting a present most of people are usually puzzled. What to present? Just remember how many times you have asked yourself this question. It usually occurs when you are invited to wedding, Mother's day, birthday party or even Valentine's Day. Of course, you can simplify this task and make a traditional present, but be absolutely sure that a person will be never surprised with such a gift. The present should be unusual and highly impressive! Do you have any ideas? Ok, let me give you a tip. I would advise you to consider a chocolate bouquet as a good alternative. Does it sound interesting for you? Congratulations! This article is the right place for you! Thus, you are welcome to continue reading!

At first, we would like to draw your attention to the benefits of presenting a chocolate bouquet. It should be noted that such a gift is very beautiful, tasteful, memorable and in some degree innovative. Such a present is well-appreciated as well. Presenting this unusual thing you will perfectly decorate any celebration table. Most people find the process of selecting a chocolate bouquet as a very pleasant activity. This fact can be explained by a wide selection of chocolate products available today. They have different all shapes and sizes. There are a lot of candy stores and online shopping websites, where you can easily order a present. Undoubtedly, such a beautiful pleasant gift will make an unforgettable impression on any person.

As it is known, gift selection process is considered to be the art. Nevertheless, be sure that if you decide to choose a chocolate bouquet you will master this art easily. This present can be purchased either in traditional or online store. However, before to make any online order we would recommend you to search for a valid chocolate coupons to receive a discount!

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Do you Crave Chocolate?

Most of us do, some more then others. Did you know the average American consumes around 12 pounds of chocolate per year? While that may be true, but why do we crave chocolate? After doing a little digging, to confirm what I knew to be true. . . eating chocolate makes you feel good. We feel relaxed after we eat chocolate.

The scientific reason is because the chemical called serotonin found in chocolate is a neurotransmitter that regulates many functions, including mood, appetite, and sensory perception.

Fantastic, we can eat chocolate. . . . but what about the potential weight gain if we eat to much?

Remember the old adage "everything is good for you in moderation!" Keeping that in mind, the chocolate lover in all of us can enjoy the wonderful flavors of chocolate, in moderation. The key is to find a satisfying chocolate treat that keeps one from over indulging. . . which would lead to the waist line issue.

Here are two perfect solutions to help satisfy the chocolate craving without the guilt from going overboard!

Solution Number One:

Find one Chocolate treat you really enjoy eating, break it into portions. . . this way you satisfy the craving without the guilt. Eat what you like just less of it. Doing this solves two situations. First you feel better now that you had a chocolate treat and because you ate only a small piece you don't feel like you have to go to the gym and exercise for an hour!

For Example: I have this fantastic recipe for Coconut Almond Chocolate Chunk Cookies. My all time favorite. Bake these chocolaty delightful cookies, share some with your friends, which by the way they will LUV these cookies, and freeze the rest. They last for a few months in the freezer, although they have never made it past about 6 weeks in my freezer.

Everyday after lunch or dinner treat yourself to a cookie. One cookie, okay sometimes two. If you make them small and it is one of those days where you need just a bit more, go ahead eat another one, they're small. Pretty easy solution, right!

Solution Number Two:

Food Exchange. There might be several dietitians who would not agree with this solution, but when you really want a decadent chocolate desert, try eating less the meal before the meal in which you know you are going to eat a tasty dessert.

For example, you have been invited to a birthday party. . you know there will be cake, cut back on the amount you eat for lunch because you are going to a birthday party that evening. It works every time. You will enjoy each and every bite of that birthday cake. And try not to worry about the calories. That would just take the pleasure out of eating a delicious dessert.

Keeping in mind that everything is good for you in moderation, find great recipes that allow you to freeze a tasty treat. Enjoy a little at a time without worry about inches. Try not to deny yourself those good feelings you get from eating chocolate!

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