Sweet Music to Our Ears - When PEZ Went Hi-Tech
by Roberto Bell
Who doesn’t love PEZ? The cute little dispensers with the interchangeable heads that flip back to give us our sweets on demand are a hit with kids and collectors, alike. What could be more low-tech than a design that’s been around since the 1950’s? What could be more low-tech than a plastic rectangular tube topped with a colorful plastic head? My personal favorite is a Yoda I got back in middle school about 20 years ago. There is nothing absolutely whatsoever hi-tech about PEZ. But, as they say, all good things come to those who wait. It took a clever guy with a creative streak and an idea whose time had come to take PEZ into the realm of gadgetry.
Once upon a time, the makers of Altoids candies held a contest. They asked people to come up with original ideas to recycle their candy tins after the candy was gone. The winner was the individual who stuffed the iPod speaker inside the empty Altoid tin. Great, you say, but this is supposed to be about PEZ going hi-tech. What does Altoids and Ipods got to do with anything? Everything, as you’ll see in a moment.
In Missouri, a stay-at-home dad and gadget designer Patrick Misterovich followed that contest and saw that iPod Altoid tin. As a clever and creative guy, he became inspired to see what else could be done with empty candy containers. He had a vision, a creative bent and a little bit of luck, as all good inventors are want to possess. “I saw that (Altoid iPod speaker) and I thought, that’s pretty neat, taking something that you wouldn’t think of as electronics and turning it into a device,” Misterovich said. “When I started thinking about how I could do that, the Pez idea came to me, and I figured it was something that was pretty cool that could appeal to a lot of people.”
Patrick didn’t start with the idea of a PEZ mp3 player right out of the gate, though. He made a list of possible candy-tach combinations. How about a LifeSaver laser pointer? Or a USB drive in a gum pack? And then, he saw it - PEZ on the candy side of the list and mp3 player on the gadget side. Like two lost soul mates on opposite sides of the stream, they simply needed Patrick to bridge the gap between them. Patrick didn’t just sit there staring at the two of them. He took action. In less than 5 minutes, He had emailed the PEZ company. He was going to need permission to license his product using their product. He got the number of the PEZ candy company and called. Now, I don’t know who you call at a candy company when you want to do something completely un-candy-like with their product, or how you go about presenting the idea, but somehow Patrick either knew or figured it out along the way. He’s a clever guy, you know? After about two hours, he had licensing permission from the PEZ people to run with his “crazy” idea, and that’s exactly what he did.
That weekend, he spent a few bucks on a Google ad and ran a test market to see if anyone would want to even buy the thing. The response was a bit overwhelming. Everyone from teens to toy collectors were apparent PEZ fanatics who would, indeed, buy a PEZ mp3 player if he would make and sell one.
Patrick’s PEZ mp3 player had the capacity to hold 512 MB of music and the ability to switch out its rather generic looking head with any other PEZ dispenser head. Yay! Yoda could hold my tunes! It seems the only complaint critics had when the device hit the market was that it DIDN’T have the capability to hold actual PEZ candies. Oh well, not every invention is perfect, I suppose.
Patrick made some press announcements to introduce his PEZ mp3 player to a hi-tech hungry world. He started a website and was soon the topic of every candy, gadget, business and music blog in cyberspace. In the Spring of 2005, Patrick was king of the cool kids’ table!
His company, Lincoln West Studio, sold the PEZ mp3 players for $99. His first production of 1500 units sold out rather quickly. PEZ granted permission for a second production run. That’s when the trouble started, apparently. Because his device was electronic, it had to pass certification by the Underwriters’ Laboratories to ensure compliance with safety standards. Once again, Patrick contacted the right folks and in no time, had the UL certification and the symbol to match. He once again issued statements to the press and the blogosphere that everything was a go on the PEZ pop tune provider. The next run of PEZ mp3 players would be due out in the Spring of 2007. And that’s the last anyone has heard of him.
There’s been no word from Patrick since. His website is defunct, his domain up for sale. Did big business put the little guy out of business? Did the dad working form his basement give up on his dream? Or did he just move on to something else? The world may never know. The few PEZ mp3 players available online are for the serious collector with serious money.
Once upon a time, a man had a dream and a PEZ dispenser was, for a short time, more than a candy dispenser. Gives a new meaning to the phrase `”sweet music`” doesn’t it?
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Preparing Your Chicken
by Joseph Silva
As has been implied, poultry must be properly prepared before it is ready for cooking; likewise, the method of cookery determines how it must be prepared. For example, if it is to be roasted, it must be drawn; if it is to be stewed, it must be drawn and cut into suitable pieces; and so on. The various steps that must be taken to make poultry suitable for cooking are therefore considered here in detail.
DRESSING A CHICKEN.–Although, as has been shown, the housewife does not have to dress the chicken that she is to cook–that is, kill and pluck it–there may be times when she will be called on to perform this task or at least direct it. A common way of killing chicken in the home is simply to grasp it firmly by the legs, lay it on a block, and then chop the head off with a sharp hatchet or a cleaver. If this plan is followed, the beheaded chicken must be held firmly until the blood has drained away and the reflex action that sets in has ceased. Otherwise, there is danger of becoming splashed with blood.
After a chicken has been killed, the first step in its preparation, no matter how it is to be cooked, consists in removing the feathers, or plucking it, as this operation is called. Plucking can be done dry by simply pulling out the feathers. However, a bird can be plucked more readily if it is first immersed in water at the boiling point for a few minutes. Such water has a tendency to loosen the feathers so that they can be pulled from the skin easily. Unless the chicken is to be used at once, though, dry plucking is preferable to the other method. Care should be taken not to tear or mar the skin in plucking, and the operation is best performed by pulling out the feathers a few at a time, with a quick jerk. In a young chicken, small feathers, commonly called pin feathers, are apt to remain in the skin after plucking. These may be pulled out by pinching each with the point of a knife pressed against the thumb and then giving a quick jerk.
Whether live poultry is dressed by a local butcher or in the home, the length of time it should be kept after killing demands attention. Such poultry should either be cooked before rigor mortis, or the stiffening of the muscles, has had time to begin, or be allowed to remain in a cool place long enough for this to pass off and the muscles to become tender again. Naturally, if this softening, or ripening, process, as it is sometimes called, goes on too long, decomposition will set in, with the usual harmful effects if the meat is used as food.
SINGEING A CHICKEN.–On all chickens except very young ones, whether they are home dressed or not, hairs will be found on the skin; and, as has been mentioned, the older the bird the more hair will it have. The next step in preparing a chicken for cooking, therefore, is to singe it, or burn off these hairs. However, before singeing, provided the head has not been removed, cut it off just where the neck begins, using a kitchen cleaver or a butcher knife. To singe a dressed chicken, grasp it by the head or the neck and the feet and then revolve it over a gas flame or a burning piece of paper for a few seconds or just long enough to burn off the hairs without scorching the skin. After singeing, wash the skin thoroughly with a cloth and warm water. Then it will be ready for drawing and cutting up.
Find tips about growing olive trees and preserving olives at the Fruits And Vegetables website.
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Proceeding To Bone A Chicken
by Joseph Silva
To offer variety in the serving of chicken, as well as to present an easily carved bird, the process known as boning is often resorted to. Boning, as will be readily understood, consists in removing the flesh from the bones before the bird is cooked. Boned chicken may be prepared by roasting or broiling. In either case, the cookery process is the same as that already given for poultry that is not boned. If it is to be roasted, the cavity that results from the removal of the bones and internal organs should be filled with stuffing or forcemeat, so that the bird will appear as if nothing had been removed. If it is to be broiled, stuffing is not necessary. Cooked boned chicken may be served either hot or cold. Of course, other kinds of poultry may be boned if desired, and if the directions here given for boning chicken are thoroughly learned no difficulty will be encountered in performing this operation on any kind. Boning is not a wasteful process as might be supposed, because after the flesh is removed from the bones, they may be used in the making of soup.
Before proceeding to bone a chicken, singe it, pull out the pin feathers, cut off the head, remove the tendons from the legs, and take out the crop through the neck. The bird may be drawn or not before boning it, but in any event care must be taken not to break any part of the skin. With these matters attended to, wash the skin well and wipe it carefully. First, cut off the legs at the first joint, and, with the point of a sharp knife, loosen the skin and muscles just above the joint by cutting around the bone. Cut the neck off close to the body. Then, starting at the neck, cut the skin clear down the back to the tail. Begin on one side, and scrape the flesh, with the skin attached to it, from the back bone. When the shoulder blade is reached, push the flesh from it with the fingers until the wing joint is reached. Disjoint the wing where it is attached to the body and loosen the skin from the wing bone down to the second joint. Disjoint the bone here and remove it up to this place. The remaining bone is left in the tip of the wing to give it shape. When the bone from one wing is removed, turn the chicken around and remove the bone from the other wing. Next, start at the back, separating the flesh from the ribs, taking care not to penetrate into the side cavity of the chicken, provided it has not been drawn. Push the flesh down to the thigh, disjoint the bone here, and remove it down to the second joint. Disjoint the bone at the other joint, and remove the skin and meat from the bone by turning them inside out. If the bone has been properly loosened at the first joint of the leg, there will be no trouble in slipping it out. When this is done, turn the meat and skin back again, so that they will be right side out. Then proceed in the same way with the other leg. Next, free the flesh from the collar bone down to the breast bone on both sides. When the ridge of the breast bone is reached, care must be taken not to break the skin that lies very close to the bone. The fingers should be used to separate the flesh at this place. When the sides and front have been thus taken care of, free the skin and the flesh from the bones over the rump. After this is done, the skeleton and internal organs of the undrawn bird may be removed, leaving the flesh intact.
If the boned chicken is to be roasted, the entire chicken, including the spaces from which the wing and leg bones were removed, may be filled with highly seasoned stuffing. When this is done, shape the chicken as much as possible to resemble its original shape and sew up the back. The chicken will then be ready to roast. If the boned chicken is to be broiled, shape it on the broiler and broil.
Read about preserving olives and making olive oil at the Fruits And Vegetables website.
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The Benefits Of Drinking Loose Black Tea
by Jonas Smith
Heard all the buzz about drinking loose black tea? Nearly all research and studies done so far to investigate the health benefits of tea are based on brewed loose black tea. From weight loss to cancer, loose black tea is gaining popularity as more and more people realize how you can promote your health by drinking three or four cups a day.
The following are some of the results of a decade’s worth of studying the health benefits of loose black tea:
* Reducing arthritis and rheumatoid arthritis
* Containing antioxidants that remove free radicals from the body
* Reducing the risk of blood clot and the hardening of the arteries (atherosclerosis)
* Reducing the risk of heart diseases and stroke
* Reducing the harmful effects from cigarette smoking
* Reducing high blood pressure and bad cholesterol in blood
* Keeping fluid balance and relieving fatigue
* Reducing arthritis and rheumatoid arthritis
* Awakening thought with its high caffeine content
* Boosting your immune system
* Aiding in cancer prevention and reducing tumor growth
* Supporting liver protection and relieving stress
* Providing oral care and natural fluoride which helps prevent cavities and tooth decay
* EGCG from tea has been reported to block the spread of HIV (AIDS virus)
Although some of these research results about the benefits of loose black tea are new and need further study to verify, its most positive health benefits are great enough for you to make the healthy decision of drinking tea everyday.
What makes it so good?
The degree of processing determines whether a tea will be green, black or red. Green teas are the least processed. They are simply steamed quickly before packaging. Loose black teas, on the other hand, and red teas are first partially dried, crushed, and then fermented. The fermentation process is actually the reason why black tea is black and red tea is red, differing only in how long and how fully the leaves are allowed to oxidize.
Because loose black tea is fully oxidized, the resulting taste is often richer and more aromatic compared to the delicate taste of green tea. In fact, loose black tea is so tastefully intriguing that people have been comparing its unusual taste to wine and whiskey. Why? Because like wine and whiskey, loose black tea improves in taste with age.
Before, scientists used to suspect that the polyphenols in tea get destroyed when the leaves undergo full oxidation. However, new research has shown that regardless of the processing method, all teas, whether loose black tea, green, or red, contain polyphenols.
Polyphenols are what makes tea so beneficial to us. Like all other antioxidants, this substance helps protect cells from the normal, but damaging physiological process known as “oxidative stress.” Although oxygen is vital to life, it may also cause the production of highly reactive substances called “free radicals” which are the responsible for cell damage.
Polyphenols found in loose black tea have been shown to have a beneficial effect in preventing free radicals from creating its slow chain reaction of damage. In fact, many studies have demonstrated the anti-cancer properties of polyphenols in loose black tea. They can stop the damage that free radicals do to cells, neutralize enzymes essential for tumor growth, and deactivate cancer promoters.
To learn about list of carbohydrates and low carb food list, visit the Health And Nutrition website.
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History Of Soul Food
by Justin Skinner
The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown vegetables, the first soul food dishes were invented. After the slaves were freed, most of them were so poor that they could only afford the most undesirable, inexpensive cuts of meat available to them. (The leftover, unwanted parts of a pig such as tripe, tongue, ears, and knuckles). As in the days of slavery, African-Americans used their own home-grown vegetables and things they could catch or kill to complete their meals.
In the modern United States, soul food has truly evolved. It has become part of the African-American culture, bringing family members together on all occasions from birthdays to funerals, to spend time together preparing meals. The history of soul food is mainly an oral one; recipes were never really written down so while two families may be preparing identical meals, chances are that they don’t taste very much alike. Different ingredients, cooking methods, and techniques go into preparing soul food meals, causing the end results to come out differently.
One of the most obvious and widely-recognized characteristics of African-American soul food is the fact that hot sauce and more intense spices are incorporated into meals as often as possible. For this reason, soul food is not for those who can’t take the heat or are prone to heart burn!
Another characteristic of true African-American soul food is that nothing is ever wasted. Having originated from the leftovers of just about anything. Stale bread was quickly converted into stuffing or a bread pudding. Over ripe bananas were whipped up into banana puddings, and other ripe fruits were put into cakes and pies, and leftover fish parts were made into croquets or hush puppies.
Sunday dinners are definitely the times when soul food is most commonly seen on tables. Sunday dinners are a time for African-American families to get together to prepare and partake in a large meal. Sunday dinners normally take up the entire day (normally following a church ceremony), and family members come from far and wide to partake in this meal together. Sunday dinners took place in the form of potlucks, also, where various family members contribute a dish or two and form a big, fine meal. Collard and mustard greens, kale, ribs, corn bread, fried chicken, chitlins, okra, and yams are all excellent examples of African-American soul food that might be found at a Sunday meal.
Soul food is not generally a healthy option for a person that must monitor their diet. Fried foods are generally prepared with hydrogenated oil or lard, and they usually tend to be flavored and seasoned with pork products. Since this may be what contributes to such a high percentage of African-Americans that are significantly overweight, soul food preparation methods are now slowly starting to be refined, bringing a lot more healthy options to the table. Rather than the increasingly unhealthy pork products, use of turkey-based products is becoming more and more popular as time passes. The fried foods that are so beloved of the culture can now be prepared using a lower fat canola or vegetable oil.
Information on types of onions can be found at the Fruits And Vegetables site.
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