How to Make Fondue Chocolate Flow Smoothly in a Fountain

After catering hundreds of weddings we finally figured out several "tricks" to make the fountain chocolate flow smoothly and look great. These work whether you are using a home type chocolate fountain or a larger commercial fountain in a catering event.
The first thing you must do is have the right type of chocolate. Although in a pinch it's said you can use chocolate chips, they really don't work the best. Chocolate that's made for fountains will have a lower melt temperature and will flow smoothly. In a pinch, I recommend using the chocolate "almond bark" you find at most grocery stores in the baking section. To use this type of chocolate you must add a little more oil than normal, but it will work well and the flavor is pretty good.
Second, how you melt the chocolate is critical so it won't burn. We begin the melting process by using the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for another 2 minutes. We almost never go higher than 50% power. It's just too much for the chocolate. Also, white chocolate tends to burn easier than milk or dark. The chocolate must be completely melted with no lumps before adding it to the machine. Next, a small bit of oil (approx ¼ cup) is added at the end of the melting process.
Third, use a paper towel to apply cooking oil to all the tiers and bowl of the fountain. Just helps with the viscosity of the chocolate flowing over the sides of the machine. Mix the chocolate/oil mixture thoroughly and then pour the entire container into the preheated fountain (fountain must be pre-heated!). Turn the unit on and let it flow for approx. 2 minutes.

How to Make a Mermaid Style Dress-mermaid style prom dresses Read more: http://www.articlesbase.com/clothing-articles/how-to-make-a-mermaid-style-dress-mermaid-style-prom-dresses-4255609.html#ixzz1EHpwugsR Under Creative Commons License: Attribution

How to Make a Mermaid Style Dress-mermaid style prom dresses

1

Find a basic sheath skirt pattern or sheath dress pattern that you will alter into a mermaid style. This pattern will have several panels that create the sheath shape of the skirt. Cut the pattern pieces for your measurements.

2

Cut the skirt panels off at knee length, or at the length you would like the fanned part of the mermaid dress to begin.

3

Pin the skirt or dress pattern pieces to the dress fabric. Cut the pieces from the fabric following the directions on the pieces.

4

Unpin the pattern pieces from the fabric pieces. Pin the skirt panels together along the long edges, right sides together.

5

Sew the skirt panels on the sewing machine, using the directed seam allowances. Iron the seam allowances flat. If you are working with a full dress pattern, sew the bodice together as directed in the pattern instructions.

6

Measure the circumference of the skirt bottom. Multiply this measurement by 2 1/2.

7

Measure the distance from the skirt bottom to the floor. Add 1 1/2 inches to this measurement.

8

Cut a rectangle from your dress fabric that is as wide as the distance you measured in Step 7 and as long as the distance you measured in Step 6.

9

Pin the short edges of the rectangle together, right sides touching. Sew the edges together 1/2 inch away, then iron the seam allowances flat.

10

Turn under one of the long edges of the rectangle 1/2 inch, then another 1/2 inch. Sew along the fold line and iron the fabric flat.

11

Sew a gather stitch to the other long rectangle edge, 1/4 inch away from the edge. Sew another gather stitch 1/4 inch away from that stitch line.

12

Pull the gathers so that the edge of the rectangle fits the bottom edge of the skirt. Pin the rectangle edge to the skirt edge, right sides together.

13

Sew the gathered rectangle to the bottom edge of the skirt. Iron the seam allowances toward the skirt, and pull out the gather stitches.
mermaid style prom dresses from http://www.weddinggownswholesale.com/mermaid-style-prom-dresses-p-4369.html The mermaid style prom dresses has a narrow shape that flows all the way down from the neckline for the hem. This gown, also referred to as a sheath, has a tendency to hug the body along with show any and all of your curves. The line is appropriate for all varieties of weddings, especially causal events on the beach, as well as intimate evening events at a banquet hall.Sheath fashion gown are suited to thin figured as well as petit framed women. They could also be considered for many women with a hour glass figure shaped body,not for thick or quick waisted, full figured, or have a very pear shaped body type

How to Make Homemade Wine

If you want to learn how to make homemade wine, there is no reason for not doing it. You don't need a license, a cellar, and the utensils you need are probably in your home to begin with. It doesn't take a lot of work either to learn How to Make Homemade Wine.

The first issue you need to learn is the do's and don'ts of winemaking.

Do
- Rack at least once, and twice if possible.
- Use new corks and boil the old ones.
- Keep your first ferment covered.
- Keep the secondary fermentation air-free.
- Keep your equipment clean.
- Keep all bottles filled.
- Add sugar by stages and keep records with high level of detail.
- Keep red wines in dark bottles so they don't lose their color.
- Use trustworthy yeast nutrient frequently.
- Make wines too dry rather than too sweet: add sugar later.
- Use fermentation traps.
- Taste the wine at intervals to make sure the process is going well.

Don't
- Sell your wine. It is illegal. Don't try to distil your own wine either.
- Let vinegar flies come in contact with your wine.
- Use metal containers.
- Use tools or containers made out of resinous wood.
- Forget to stir a must twice a day.
- Use too much sugar.
- Try to speed up fermentation by increasing the temperature.
- Be impatient.
- Let dead yeast or sediment anywhere close to your wine.
- Filter for no reasonor too soon.
- Store your wine in unsterilized jars or bottles.
- Bottle your wine before it's done fermenting.
- Employ screw-stopper bottles.

Now that you have a good sense of what you should do and what you shouldn't, I will share with you one of my favorite wine recipes and in no time you can learn How to Make Homemade Wine.

Either black, green or amber grapes can be used for this recipe and the resulting wine will suit almost every taste.

2 bags (4 lb.) of grapes - 2 bags (3½ lb.) of sugar - 1 oz. yeast
1 gallon water.

Separate the grapes from the stalks and then crush them by hand. Pour the boiling water over them and leave to soak for forty-eight hours. Strain and put the juice through a jelly-bag. Allow to drain and then pour into the fermenting vessel and add the sugar.

Mix until the sugar is dissolved -this will take a lot of time with cold grape-juice. When all the sugar is mixed well sprinkle the yeast on top and stir in. Seal, and ferment for fourteen days; after which proceed with bottling. It's so much bliss to learn How to Make Homemade Wine.

If you want to get over 145 step-by-step recipes and learn all the secrets to making your own wine, visit my website: www.SecretsOfWinemaking.com - How to Make Homemade Wine

How to Make a Pizza

Learn how to make the real Italian pizza, the most famous dish celebrated all over the world. Follow these few easy steps. 
Pizza. An Italian word that does not need further explanation. Whether you are in Italy, in China, in the U.S.A. or in any other place, this word is common to the whole world. With uncountable different geographical name-references, such as Hawaii pizza, New York pizza, Brazilian pizza, and with just as many unusual toppings and shapes, the pizza is definitely the most famous and most imitated dish. However, there is only one real pizza and it comes from a city in Southern Italy: Naples.

Pizza Margherita History

Many are the legends told around the origin of the real Neapolitan pizza, but the few pivotal details of its story remain the same. In 1889, Italian King Umberto I went to visit Naples, along with his wife, Queen Margherita. She was tired of eating always the same dishes and challenged a young chef, Raffaele Esposito, to surprise her with something she had never tried before. So be it!
Mr. Esposito made the dough and used three simple toppings: tomato, mozzarella and basil. He chose these three ingredients based on their color: green, white and red, the colors of the Italian flag. Queen Margherita loved it and Raffaele Esposito decided to name the brand-new dish Pizza Margherita, in honor of Her Highness.

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How to Make a Pizza: Ingredients for the Dough

• 2 cups of Flour (17.5 ounces)
• A little less than a cup of Water
• A little less than half a cup of Milk
• One tea-spoon-full of Salt
• One tea-spoon-full of Sugar
• 1 and a half tablespoons of Oil of Olive
• 1 tablespoon of Baker’s Yeast

Preparation

Put the flour in a bowl. Add the salt, the sugar, the oil and the milk. Melt the yeast in warm water and mix it all until the dough is done (Note: it has to be fairly soft). Leave it to rise in a warm place for an hour, or until the dough has doubled in size. Make sure you put it in a slightly oiled bowl with a clean damp towel on top.
Knead the dough and shape it in circle, working from the center to the edges, while maintaining a uniform thickness when possible.

Toppings

Before putting the toppings, make sure to put the shaped dough on a solid baking dish. Spread the tomato sauce evenly around the dough, leaving a little space around the edges for the crust. Then spread the mozzarella that has been cut into small pieces around the top of the pizza. After you are done spreading the cheese, drizzle oil around your pizza and add the basil leaves.

Read on 

• A Brief History of Pizza in America
• Beginnings of Pizza
• First Pizza Made Naples Famous

Cook it. Ready. Serve it.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the pizza in the oven for twenty minutes. When it is done, serve it on a large plate and Buon Appetito.
Suggestion. To fully enjoy it, make sure you eat it with the king’s silverware: your hands!

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Read more at Suite101: How to Make a Pizza http://www.suite101.com/content/how-to-make-a-pizza-a240670#ixzz1C1cv3lq4

How to make hamburger

What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
The hamburger may well have European origins, but it took the Americans to see the potential of this "companionable and faintly erotic" chunk of seasoned beef as comfort food extraordinaire: the personification of "the Great Mother herself … the nipple of the Goddess, the bountiful belly-ball of Eve" as Tom Robbins so neatly puts it. Because even if you tuck into seven colours of caviar every weekend, I bet the scent of grilling burgers still gets you all Pavlov's dog around the chops. It's that primal, charred, slightly crunchy exterior, the soft, juiciness within - and of course, that perfect combination of toppings, chosen in childhood and sacred ever after.
Burgers may be fast food, but they're also a craft. There are clubs devoted to the cult of the perfect patty, endless articles devoted to the 20 examples you must "try before you die" (if they don't finish you off first), and every month, a new, and usually outlandish variation on the theme, from 10oz hunks of foie gras to doughnut buns. But I'm interested in taking the burger back to basics, with a classic beef number suitable for cooking on the barbecue, or a hot griddle pan.

The beef

After a little experimentation, I realised that there is no place for lean, or finely ground beef in a burger - both produce a dry, crumbly patty unworthy of the name. "Top chef" John Torode, who's so keen on beef that he's written a book about it, reckons that the "best formula will be something like 40 per cent fat – yes, truly that much! – otherwise it will not be moist."
Although you'll probably struggle to find that high a fat content, avoid anything marked as lean, prime steak cuts like rump; Heston recommends a 2:1:1 combination of chuck, short-rib and brisket, but in my experience, plain old chuck will do nicely. Ideally of course, you would mince your beef yourself, but, if you have neither the time, nor the appropriate food processor attachment, then ask your butcher to do it for you - a coarse mince gives the best texture.

The pure burger

In its simplest form, the burger is nothing but minced beef and seasoning. Leiths Meat Bible, a book devoted to the cult of the carnivore, is of this school, although it does allow for some optional chopped onion and herbs. I mix 675g of chuck mince with a finely chopped onion, a little thyme and some salt and pepper, shape them into burgers, and chill before popping them on a hot barbecue.
As someone who habitually adds egg as a binding ingredient, I'm surprised at how well these hold together on the grill. Although cooked medium rare, however, the interior is still a little chewy. A solid effort, with a nice beefy flavour, but there's room for improvement.

Egg

The next recipe I try comes from Larousse Gastronomique. Their entry on one of the world's finest foodstuffs is snottily Gallic in its brevity, but they do condescend to share their formula, which includes 400g minced beef, 50g chopped onion, 1 tsp chopped parsley, and 2 eggs. They make the mixture a bit sloppy, but once the burgers have chilled, they hold together nicely. Cooked, however, they're a definite disappointment: the egg has made them dry and fibrous, although, as one of my crack burger tasting panel notes generously, it has given them a deliciously crunchy exterior.

Egg and breadcrumbs

My own recipe contains less egg (1 medium example to 500g minced beef) but does include about 60g breadcrumbs - brown for preference - along with a small onion, softened in butter, a sprinkling of chopped thyme, and salt and pepper. More loosely packed than the first two, these are more difficult to keep together on the grill, but once cooked, they seem less dense, and juicier, with the bread adding an extra layer of malty flavour. The cooked onion gives them a hint of sweetness as well.

Cream

After the disaster with Larousse recipe, I'm beginning to wonder whether egg is necessary after all. In his excellent barbecue book, Food from Fire, Charles Campion gives a recipe for hamburgers which contain 1 tbsp double cream for every 500g meat, which, he says, will make burgers "juicy and delicious". The results are indeed tasty, but also rather rich, even with this infinitesimal amount of cream - "they need pickles to cut through the fattiness", opines one sage, reaching for the gherkin jar.

Guinness

Campion also gives an "implausible" recipe for Guinness hamburgers, which contains 50ml Irish stout to every 500g beef. "There is something about the chemical interactions of fizzy liquid and the protein in lean meat that helps bind everything together," he says. "The faint bitterness of the stout also helps tenderise the meat and balance the flavours." After an hour maturing in the fridge, these oddly brown burgers go on the grill. They prove slightly crumbly when cooking, but they're well worth it - the meat is meltingly tender, and the malty flavour of the Guinness really brings out its savoury beefiness.

Water

Adam Perry Lang has plainer tastes. He mixes 225ml of cold water into 1.1kg minced beef, seasons, and cooks. (Fried onions, apparently, are strictly for toppings.) Massaging water into meat feels distinctly bizarre, and I have to resist the temptation to wring the patties out like a sponge. The results are undeniably juicy, but the water has neither the tenderising, nor the flavour-enhancing qualities of the Guinness.

Technique

Leiths Meat Bible suggests I make a dimple in my burgers to keep them flat during cooking - it certainly helps to avoid the slightly unappetising cannon-ball effect I usually end up with. Most recipes caution against overworking the mixture, which can make the meat tough: shape it into patties firm enough to hold together, but don't be tempted to squeeze them, or squash them against the grill like you're in an American diner - you'll just end up with a dry burger.
The perfect burger is a very personal matter - the herbs, the seasoning and the garnish are all down to you, but for tender meat, and an intensely savoury flavour, you can't beat a slug of stout in your mixture.

The perfect burger

Serves 6
1 tbsp oil or butter
1 large onion, finely chopped
1kg roughly minced chuck steak (or any non-lean mince)
100ml stout
2 tbsp brown breadcrumbs
2 tsp chopped herbs (parsley or thyme work well)
1 tsp salt
Black pepper
Garnishes, sauces and rolls, as desired

1. Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned. Leave to cool.
2. Spread the beef out and sprinkle over the onion. Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it.
3. Divide the meat into 12 flattish burgers, putting a dimple in the centre of each. Cover and refrigerate for an hour.
4. Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then carefully turn them over, adding a slice of cheese on top if desired. Cook for a further 4 minutes for rare, and 7 for well done, and allow to rest for a few minutes before serving. (You can toast buns, cut-side down, on the barbecue at this point.)
What goes into your perfect hamburger – and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
• This article was amended on 5 August 2010. In the original article we said Adam Perry Lang is a former Grand Champion at the Jack Daniel's World Championship Invitational Barbecue in Tennessee. This has been corrected