Some Dish Washing Don'ts

Watching my old roomies washing dishes has been..illuminating. They do a lot of Bad Things when it comes to washing dishes, and I guess if I'm going to get you better at washing dishes I should sort of show you why they are Bad Things.

Not keeping an open sink: If possible, you want an open sink and if possible the one with the garbage disposal. Having an open sink when it comes to food prep is a great thing as it gives you an open space to wash whatever you are cooking as well as the ability to drain off liquids and fat as possible. If you pick the wrong sink, it means you need to move all of those dirty dishes out of the way in order to use the garbage disposal.

Don't bleach plastic cutting boards: It may sound good, as bleach utterly destroys germs, but bleach is hard to rinse off and if it's not completely removed it can cause you to get sick (as with soap, we're talking mostly nausea and possible vomiting, so it's not usually dangerous, just inconvenient). It also causes the boards to break down faster, giving germs a lot more places to hide later on. [I prefer to use wooden boards anyway...]

Don't soak plates and silverware: If they need it fine, but in general avoid it. The big issue here is that the soap has a chance to coat the dish, making it harder to wash off and possibly causing you to be sick. Also, you're creating a nasty mix: You have a pool of water with a lot of food particles that can feed bacteria. Any bacteria that penetrates the soapy layer, and keep in mind that soap in and of itself doesn't kill germs, has a great place to breed. So if you soak plates and silverware without need, you're adding soap and bacteria to your dishes. It also wastes time and water.

Don't use cold water: Soap works best against lipids, making it highly effective against fats and grease, but not so much against germs; it weakens them somewhat, so it takes hot water to actually kill them. Admittedly it doesn't need to be boiling, but using the hottest water you can works for most germs. Soap plus hot water is an even better mix; if you miss something you at least know it was sterilized. Also, hot water will rinse off any soap from the dishes (meaning you soak your dishes if you like, I'm just suggesting you don't).

Don't wash pots and pans separately: While it makes a certain degree of sense, there is no reason to do so unless you're doing a large amount of dishes; too many people get fixated on how well organized dishes look on the packages and figure that's the way you need to do it. In reality, you can actually stack them pretty high. Doing them with the other dishes also saves on water and soap.

Don't use a towel to dry dishes: A towel will get damp after even a few dishes, allowing it to spread bacteria. Air drying is actually better, and if you used hot water the dishes should dry quickly.

Don't worry about a greasy patina on pots and pans: Pots and pans tend to pick up whatever is cooked in them and this applies doubly to fats and grease. This means that over time your pots and pans, especially those used for frying, will tend to pick up a slightly greasy look. All it means is that the pan is well seasoned, and not necessarily dirty.

Dishes should not be a major stress issue. Just do them, get them over with, and go on to whatever else you want to do. It's definitely a part of cooking, and something you need to do well, but some people stress over them just too much. Just relax and do them it's not rocket science....

Tips on Drinking Less Boring Beverages

Avoid bottled waters. They don't need to list ingredients or sources, and are more expensive than regular water.

Filtered water is not a bad way to go. It takes out the bad stuff and is a lot cheaper than bottled water.

Water enhancers and flavorings are another great idea. However, make sure you read the ingredients; although they rarely add significant calories, they may add other things you are trying to avoid.

Sodas, in moderation, are not a bad substitute for water. Keep them cold, and they should be refreshing.

The same applies to alcoholic drinks. Just remember that alcohol affects everyone differently, and to avoid before anything that requires concentration or during pregnancies.

Tips on Less Boring Fruits

Fruits can get a little boring. Slicing, dicing, and combining them with different fruits can put a stop to that.

Try a few different textures and colors to liven things up.

If you need to sweeten things up, go with brown sugar or honey. They just add a better flavor than other sweeteners, and aren't as bad.

Combine sour fruits with sweet fruits for maximum flavor.

Debate smoothies. Although they are an easier to swallow and therefore digest quicker, they usually have too many added sugars from a variety of sources. 

Tips on Diabetic Wilderness Survival

Berries, fruit, and nuts are probably the diabetic's worst nightmare; two are concentrated sugar and the other is concentrated carbs. A diabetic watching his sugar needs minimal amounts of both.

It can only help to know the local flora, especially as the diabetic will likely be eating a lot of it.

Protein, as always, is paramount to survival, especially as they provide energy without providing much sugar. Fishing, trapping, and other hunting skills are thus good skills to develop.

If you are dealing with long-term survival remember that insulin will expire, usually after a month. As such there is not reason to ration it, as once it hits that limit it should expire soon afterwards.

By the same token, ask your doctor if there is a minimal dose beyond which your insulin has no effect. It may be necessary to share your insulin and that information may be needed.

Tips on The Farmer's Market

The farmer's market can be a great source of supplies as well. Just don't be afraid to try new things and be aware of how space you have to carry food.

The best selection is at the beginning. It is also likely to have to deal with the most expensive prices.

Conversely, coming at the end will give you a great bargaining position, but you will also have a limited selection.

The fun of a farmer's market is the bargaining. Don't get too ridiculous and you may just do alright.

Keep in mind that there are more items available than just fruits and vegetables, so have some fun and explore! 

The Many Uses of Pumpkin

One of the bad things about this time of year is all of the pumpkin you get to deal with thanks to all of the carving that goes on. The simple version is to add some condensed milk, sugar, pumpkin spice, and egg (a full can, a half cup, a teaspoon, and one respectively per eight ounces) to the pumpkin, throw it in a shell, and cook it at 350 degrees for 45 minutes or so for a basic pumpkin pie. However, there are a number of different uses as well, and it may be worth exploring them.

In order to promote some from of ecology, any parts that you can't use should be thrown on the compost pile. This should help you have a healthy crop the next year, as well as provide the necessary symbolism of one crop growing out of another. Keep in mind that pumpkins used for jack-o-lanterns should be disposed of once the night is over as they may be too burned on the inside to really use, and the smoke, which can be dangerous on its own, may have soaked into the pumpkin.

Ideally, you want to use pie pumpkins. They may look scary, but they can be easily prepared for cooking. Preheat the oven to 375 degrees. While that's warming up, wash the pumpkin, cut into two halves, and then place cut side down on a cookie sheet. Put enough water in the cookie sheet so that the it won't spill when you move it. Once the oven is ready put the sheet in and cook for half an hour. Take it out and flip over, getting rid of the extra water. You can can brush honey lightly over the pumpkin, but either way put it back in the oven for another fifteen minutes. When you bring it out test it with a fork; if it's soft it's ready. Let it cool and then spoon out the flesh. You should puree it afterwards.

You can eat it as is, pretty much as you would pureed yams. However, it's better to make it into a chowder especially when it comes to the coming winters. Again, working off two cups of pumpkin meat, a 12 ounce can of condensed milk, a stick of butter (or about a cup), and a little salt and pepper. and you're good to go. If you want, add some sweet vegetables but it should be good enough without it

You can also add it to smoothies and ice cream. If you add it to a smoothie add a little cream to it to make the taste a little more attractive. As for the ice cream, it may be a little strong, so only add a little at a time until you are happy with the taste. Keep in mind that it is a fruit, so it can be used for any number of alcohol infusions, although you should try a very small batch before you get too serious about it.

Instead of the full 45 minutes, you can quarter it, cook it for just twenty minutes, and then take care to separate the meat carefully from the skin. This should give you some great roasted meat that you can cube or slice it for a number of different recipes, such as for stir fry. It should add a certain degree of earthy sweetness to any recipe, making it a nice little addition to most cooking.

Of course, you can also bake the seeds. Preheat the oven to 250 and oil a cookie sheet. Spread the cleaned the seeds across the sheet so that they are just one layer thick. You can season the seeds, preferably with a light coating of salt, and then bake them for a an hour while turning them every twenty minutes until they are a golden brown. An option you can take a medium baking dish, add about half a cup of oil, and microwave for two minutes. Throw in a cup of pumpkin seeds and cook for 7-8 minutes, turning them over every two minutes or so. Take them out, let them cool, and they are ready to eat. If you like them extra salty, combine a half cup of salt in two cups of water and soak the seeds overnight before cooking, but otherwise proceed as above.

Pumpkin can be a versatile ingredient, but it is one you can tire of quickly. Use it as quickly as possible and you should be fine. It being seasonal is actually a nice thing in that regard. Enjoy it while you can nonetheless as it does add a nice flavor to things. 

Tips on Bakery Outlets

A bakery outlet store can be your best friend. You can buy all your favorite brands at a cheaper cost.

The major advantage is that you can buy a lot more bread for the same amount you were spending at the store.

Even better is that they come with a buy X get one free card, as well as having in-store specials. They are trying to move product, so expect some great sales.

If the store is attached to a major bakery, expect to see almost the same variety you would see in the bakery. This can make a great way to save on products you would buy anyway.

There are some other products offered as well, such as jams, jellies, and tools to go along with the breads and pastries. This makes the bread outlet store a pretty good deal.

Let's Talk Mac & Cheese

There's good and macaroni and cheese and then there is the stuff in a box. I kid; I love that stuff. For a bachelor there is nothing better, as it is simple meal to prepare. I've already covered some things you can do with basic mac & cheese, but this time let's get away from the boxed stuff and do some real recipes. These two recipes should do you really good, so have some fun with them!

Lunchroom Mac & Cheese
The mac & cheese that most of remember best is from the school lunchroom; the thick and creamy sauce with slightly overcooked elbow macaroni is a very comforting food for us. We[re going to take some milk, really sharp cheddar cheese, elbow macaroni, butter, flour, and some bread crumbs and see about re-creating that comfortable feeling. Note that the recipe uses sharp cheddar cheese; feel free to substitute as desired, as long as the cheese used has a strong flavor as the milk will dilute it. This includes processed cheese cubes instead of the grated cheese.

Start with a cup of butter and flour. Melt the butter down at a medium heat. When it's melted, mix in the flour until the two are well blended. Then add in two cups of milk; whip in the flour/butter mix until everything is smooth, then increase the heat and let boil. Meanwhile, mix in two cups of cheese and let melt naturally; stir the mixture every so often to avoid burning. When it boils, throw in two cups of elbow macaroni and boil until done, or about ten minutes. Throw another half cup of cheese and enough bread crumbs to cover the mix, then serve.

Mac & Cheese Casserole
This is a little more complicated, but a little more fun. This is something that is a little more impressive, and you can have some fun with. Keep in mind that this is basic recipe, allowing you to add just about anything to it. Two variations right off the bat: You can add a can of cream of mushroom soup (or any cream soup) if you want a different taste. You can also microwave for thirty minutes instead of baking it if you so wish, but you will be sacrificing some crunch.

Boil off a quart off water with pat of butter and a teaspoon of salt. Throw in two cups of noodles and boil until ready, or about ten minutes. Meanwhile butter down a 13" by 9" casserole dish. When the noodles are ready, preheat the oven to 350 degrees and throw the noodles into a mixing bowl and add a cup of milk, two cups of cheese, and an egg to them and mix well. Throw all of this into the casserole dish and use pats from a stick of butter, or about one cup, and cover the top of the mix as thoroughly as possible. Cover with foil and put in the oven when ready.

Cook for about thirty and take out. Take off the foil and cover with a half cup of grated cheese and enough bread crumbs to cover it. Throw it back in the oven, uncovered, for an additional fifteen minutes. Take out, turn off the overn, and enjoy.

Tips on Making Pizzas

Pitas can be used as pizza crust. However, you may want to bake it until the cheese is just melted in the oven.

Tortillas also work as pizza crusts. Melt a pat of butter and then fry one side of the tortilla until golden brown (about five minutes). Flip over and cover in toppings, and fry again until the cheese is melted. You may want to skip the tomato sauce, however.

The old favorite is sliced sourdough bread. Use a light covering of tomato sauce and go for it. Bake on a cookie sheet until the cheese is golden brow, or about 15 minutes at 400 degrees.

You can biscuits to create pizza sliders. Split the biscuit in two, cover the bottom as you would a normal pizza, and then cover with the top. Put in the oven for about ten minutes at 400 degrees and let cool.

For a more gluten-free version, combine four cups of riced cauliflower, a cup of parmesan cheese, and two eggs. Riced cauliflower is just cauliflower that has been in a food processor until it's rice-sized. Throw on a piece of parchment paper on a cookie sheet in 400 degree oven for about twenty minutes, or until golden brown. Use it just like a regular pizza crust.

Tips on Protein Snacks

Protein snacks are great at curbing hunger as well as providing energy. Picking a good source of protein is not that hard.

For vegetarians nuts are great sources of proteins. A handful of nuts makes a great snack.

Pepperoni also works. Sliced pepperoni is easy to grab and can be used in pizzas. A stick of dry salami can be easily cut down as needed.

Cheese makes for an easy snack. Cut a slice off a block, cubing it, or even slicing it into sticks work well. Mozzarella sticks do well as well.

Sliced meats can also make for great snacks as well, but can be a little moist. 

Tips on Vegetable Snacks

Shifting snacks from carb-based snacks to vegetables is easy. You need to find a favorite dip, such as ranch, hummus, or even salsa, and go for it.

Bell peppers make great snacks once they are sliced, seeded, and and put on a saucer.

Prep a variety of fruits ahead of time for maximum snackage. The best time to do so is while cooking dinner while you are waiting for things to boil or steam.

Keep in mind you mix up vegetables just like fruit. Carrots, tomatoes, and broccoli are a good start.

Don't limit yourself to traditional vegetables and fruits. Explore that section of the grocery store for items you haven't tried before and have fun. 

Tips on Carrots

Carrots are a simple snack with a number of ways to prepare them. Start with a raw cleaned carrot and your favorite dip.

Julienne carrots are a great snack. Peel the carrots, square it off, and then quarter lengthwise. Chop the carrots into four-inch sticks and eat.

You can also cut the carrots into medallions. These make great bite-sized snacks.

When possible, avoid peeling the carrots given the number of vitamins in the peel.

You can juice carrots, but keep in mind that the juice will be watery and sweet. 

Baking Basics

This is the season for baking. It can be argued that we as humans have developed a baking gene as a form of survival; during the winter it not only kept people busy and therefore less likely to fight, but also made sure that all of that grain just harvested would last for a while. As such, baking became a part of who we are, and winter became the season when we do it. There are some things that may make baking a lot easier.

Make sure that you have some basic ingredients always in stock. You always want to have at least five pounds of all-purpose flour on hand. Not all recipes call for it, but it's always good to have. You will also want to have baking soda and powder on hand. You should also get some baker's yeast; you could just buy some self-rising flour, but that flour limits you as well. And don't forget to pick up some vanilla extract;; it's just one of those things you never seem to have on hand when you need it.

You may also want to have a variety of food colorings on the shelf, as well as marshmallows. The two techniques you are going to want to master are separating the egg yolk and making fondant; trust me when I say that they are two things worth doing well. You also want vegetable oil, preferably gallon jugs of the stuff, as well as plenty of butter and/or margarine.

Sugar can be a fun subject. You should have confectioners (or powder) sugar, regular sugar, and even brown sugar. If you are diabetic, then you can need to make your own decisions about what you will do about sugar. You can use other sweeteners, but you will need to find something that works for you.

Of course it helps if you have a rolling pin, some cookie shapes, and some parchment paper. Some pie tins can help as well. You should have some cookie sheets as well. All you need is some dried fruit and some peanut butter, and you should do fine. Enjoy the return to a simpler era....

Tips on Football and Alcohol

Do not serve wine to a football crowd.

The ideal drink is, no surprise, beer a good blonde malt is probably the best for most people. Stouts served warm will make the rest happy.

If you're going to bring craft beers, keep it simple and avoid anything with fruit in it. This is not the time to do a beer tasting.

The same applies to soda. For five drinkers, the best bet is (all measurements in two-liters) two colas, a diet cola, a lemon-line drink, and something sweet but dark, such as root beer or Dr. Pepper (or an equivalent). you should have plenty of soda left over. You should also have either a good filtered pitcher or a few gallons of bottled water.

Unless you have a special request, leave all other drinks alone. They'll just get in the way. 

Building a Snack Buffet

In the summer, barbecue ruled. As most activities turn toward more indoor activities. This also means that you need to plan for that as well. It's goingto help to think in terms of appetizers, but there are good ways to do it and bad ways. The bad ways are pretty much summed up by "small thinking" and "nothing fits"; you may not need a theme, but the individual pieces need to fit together and you need that one major centerpiece.

So let's assume you'll have five different pieces. You're going to want at least two vegetables, a carb, cheese, and a protein of some sort. You want as much of that to work without utensils as much as possible. This is a great time to bring out the paper plates. Keep in mind that this is going to suck for anyone on a diet as well as possibly diabetics and those on their own diets. If you can allow for them great, but otherwise forget about it.

For vegetables, the struggle is to find more interesting than the usual suspects of carrots, celery, broccoli, and cauliflower. You may want to try some staples like sliced cucumbers, julienne bell peppers, or even whole cherry tomatoes. Olives also work well, regardless of which kind is used. Picked vegetables also work, especially if they are home-made, such pickled red onions. Edame, or soybeans, make for another great little snack. Regardless of which vegetables you go with, expect to have a lot of leftovers. Oh, and you can sneak a vegetable in if you make pico de gallo or some other salsa or guacamole, or even some hummus. Now is also a great time to try a good cole slaw.

Keep the cheeses simple, but have fun. Cheese wedges work well, especially if they are bite size. Cubed chesses are always popular, especially if at least two or three varieties are available, usually jack, cheddar, or Colby. Sliced cheeses are where you can have some real fun; any kind of sliced cheeses work as long as there are crackers or bread available.

Bringing us to the carbs. The default are crackers, as they can quickly be converted to mini-sandwiches. Water crackers are ideal, as are Ritz rounds, but saltines should be debated. Mini-loaves are another great option, as they come in a number of varieties and make sandwiches even more fun. Pita bread also works, and the pocket makes for an excellent way to cram a lot of food into a small space. Tortillas may sound perfect, but they do tend to be messy and you will need a tortilla warmer to keep them soft and pliable.

There are a lot of other options, but they should be debated. Potato and macaroni salads are some decent options. 

Tips on Basic Snackage

Getting the gang together for football? Start with some carrot and celery sticks, broccoli and cauliflower florets, and some sliced bell peppers, as well as the salad dressing or other dip of your choice.

A big bag of cheap meatballs can be quickly heated and put in a bowl. throw some bowls of teriyaki, sweet and sour sauce, and steak sauce and you'll have a crowd-pleaser.

Grill off two pounds of hamburger. Cover a cookie sheet with some tortilla chips and then cover with the hamburger, four cans of heated refried beans, and a pound of cheese. You have the option of adding lettuce. Throw into a 400-degree oven for thrifty minutes and serve with some guacamole and salsa on the side.

A big box of thawed of ceam puffs is another excellent snack.

Hummus makes an excellent dip, especially one of the spicier flavors.

Tips on Cooking Itself

Remember that cooking is as much about art as it is science.

All recipes are nothing but guidelines. Modify as you see fit.

Every so often hide the recipe books and just go into the kitchen and see what happens. You will be surprised, and hopefully it's a good one.

Sometimes you just need to pick a recipe you've never done and attack it just to see what happens.

Remember that you learn more from mistakes than you do doing it right. That feeling when you get it right makes all the mistakes worth it.

Tips on Safely Cooking For Others

Know the comfort level of those you are cooking for and try to stay within those limits. Pushing limits maybe fine for anything else, but this is not the best time for that.

By the same token, food practical jokes should be avoided at all costs. This doubly applies if it induces specific bodily functions. Yeah; this means no Ex-Lax brownies. You may ruin friendships and be the subject of lawsuits if it goes any kind of wrong.

Don't cook something to honor someone's heritage unless specifically asked to do so. The risk of offending someone is just too great, especially if there are nuances of which you are unaware.

Don't call something "blackened" because you just burned it and you're trying to be funny. You are only allowed so many bad jokes a day and this pushes it.

If you are trying something outside the normal ranges, ask first. Food is not something you can really play with beyond certain parameters and it helps if you have permission to do so.

Tips on Doing Recipes For The First Time

Before you start a recipe at least twice the first time. You need to make sure that you know the techniques used a well as that you have all of the necessary ingredients.

Also, make sure that you have all the right equipment, such as utensils, pots, and anything else you may need.

The first time you do a recipe do it away from anyone you are trying to impress with it.

The first time you do it follow the recipe exactly, allowing for no more than allergies. After you get it right feel free to play with it as much as you want.

If you are not sure how to do something, go to Youtube. A number of sites will tell you how to do it, but nothing answers questions like being able to actually see someone do it.

The Basics of Good Soups

Soups are always that weird thing that everyone likes but no one really seems to know how to cook. There are four basic considerations to before you really get down to having fun with your soup: base, starch, vegetables, and protein. By combining those features, you should be able to create some great soups. Oh, and keep in mind that you can either use a big stock pot or your slow cooker, whichever you prefer.

For our purposes "base" means the water, seasoning and any stock used. Most soups start with a stock of some sort, usually chicken or beef; this provides a good part of the flavor of the soup. There are other options, such as miso or some combinations of various liquids; a decent stock can be made of soy sauce or even worchestire sauce. Seasonings also help; most cooks default to a small number of spices and seasonings, usually a little salt, pepper, and sometimes garlic or onion powder. Oregano, parsley flakes, and even bay leaves if you can remember to take them out later work as well.

You have a few basic choices as far as starches are considered. A half cup of corn starch per three cups of liquid is pretty good, and should be considered the default if you can't think of anything else. . Potatoes diced as small as you can manage work as well. A half-cup of rice or handful of pasta per four cups of liquid can work wonders as well. You don't need to get fancy here, so just throw them in and don't worry about it.

You can have some real fun with the vegetables. The default is carrots and celery sliced and tossed in. Squash also works as it provides color. Peppers add a little heat as well as color. Otherwise, as long as you remember to slice the vegetables into no bigger than bite-sized pieces you should do well.

Keep the protein simple. One protein is all you need, and you can get away with minimal prep. If you are using meat, dice into no greater than one-inch cubes and fry it. You want to avoid organ meats, such as livers and hearts as those flavors are hard to deal with. If you use beans, just throw them in. Of course, keep in mind that some beans do need to be soaked ahead of time. Also, this is a great time to use those canned beans.

This should help you make some great soups. Just remember to have some fun with it, and there is no limit to what you can do.

Tips on Delivery

When you call for delivery, make sure that the person ordering is not drunk.

You should only need to ask two questions: Any specials? and Are you guys Coke or Pepsi? You are allowed clarifications, but make them good.

As a side note, feel free to take the phone away from someone asking too many questions and then apologize for him. You want to eat at some point and someone that asks too many questions is just keeping your food away from you. Stop them.

Know what you want ahead of time. It saves time and doesn't tick off the person taking the order, which is always a good thing.

Tip the delivery person at least 10% of the bill. It helps ensure that fuure deliveries get there quickly, safely, and accurately.

How to Recycle for Neatness and Profit

On one hand it's great to see everyone trying to recycle. On the other hand, not everything recycles well. With that in mind, it may be helpful to group everything as follows:

Paid Recyclables, aka, Money Trash
Some recyclables you pay a deposit for at the store in order to pay for its collection and re-use. This includes:

Aluminium
Glass
Type 2 and 3 Plastics

Aluminium is usually welcome in any form, except foil that has been used for cooking. Keep in mind that you need to make sure that all of the liquid has drained out as some centers deduct weight if too much liquid drains out during weighing. Also, while crushed cans take up less space during transport, and can be fun or used as a stress reliever when crushed, they don't weigh any more or less than un-flattened cans.

Glass is best divided by color as different colors are worth different amounts at the recycling center, as opposed to a single cheap price if it is lumped together. So separating your glass ahead of time saves you time and makes you some money.

Plastic is the problem child here: The different grades of plastic are used for different things or are made slightly different, meaning that recycling them is also different. Some types of plastic use more softeners or have been processed differently; milk containers, for example, are a little more brittle. As recycling centers have noted this, this means that they only take in two types of plastic. Also note that they usually don't accept plastic bags.

E-Waste
Basically, if it is powered, provides power, or otherwise contains chips, it is electronic waste and needs to be disposed of differently, ie, not in the regular waste. This is because some of the materials used to produce them can be hazardous to the environment, especially if they get into the local water supply. So please dispose of this stuff properly.

Automotive Waste
Oil and some other fluids can be taken to a car parts place or some recycling centers o be recycled or otherwise disposed of. As they can create environmental dangers of their own if disposed of improperly, please try t get rid of them responsibly.

Sharps Waste
For most households, any medical waste, including pills and expired medicines, can be just thrown away, although if your local hospital or pharmacy can take them in go for it. However, some types of medical waste, especially syringes and other sharp pointed objects must be disposed of properly. Your options are pretty much limited to talking to your local waste services, who may charge a fee, or finding a location that takes it in. You will need to put them in closed container with reasonably thick walls. Although a red container that has been made for it is advised, a soda bottle can work, provided it has a lid.

Other Recyclables
Some cities have bins that are meant for recyclables. Although this is for items that can be recycled, sometimes other trash can end up in the bin as well. In general, if if it's plastic, paper, metal, glass, or rubber send it to the recycling bin with three provisos:

1) If it's paper and was used for food storage it's now trash. Yeah, that includes pizza boxes. In 2009 recyclers spent $700,000,000 repairing their machinery because of the grease in those boxes.

2) Laminated cardboard is also gone. It's just too hard to recycle.

3) If you can, wash things before putting them in the bin, but don't stress over it.

Trash
Everything else. Especially those pizza boxes.

Hopefully this helps..

Tips on Snacking

When it comes to snack foods, know why you are snacking. It can help you keep away pounds and diabetes, but also make you feel better as well.

If you just need something to fill a void, go for a handful of crackers and chips. It may be pure carbs, but your body will like it.

For a sweet tooth fruit is a good choice. Not only is it healthier than candy, but also fills you faster.

Athletes may want something with more protein. Jerky and pork skins are a good choice, especially for those that keep snacks in their cars.

If you have no idea what you want, grab some vegetables and some dip. You'll be surprised how quick that hole is filled.

Tips on Ordering Pizza

Pizza may be the perfect food, as long as you are not on a diet. When possible, go for thin crust; the main issue with pizza is the crust, with the cheese a close second.

Experiment with vegetable toppings. It changes things up and actually makes the pizza healthier.

If you order a barbecue pizza, ask what fruits are available and order whatever sounds best. You would be surprised how great it tastes.

Stuffed pizza is actually a good pizza for dieting, as long as you limit yourself to one or two slices.  This may seem ludicrous, but keep in mind it starts as two thin pizzas, not pan. As most of the carbs are from the crust, this helps it a lot.

If you need a side, go for wings. They aren't as unhealthy as you think, provide an excellent protein burst, and, well, ordering additional dough, such as breadsticks, is just silly. Salads also work. 

Tips on Producing Your Own Food

At some point you'll no doubt debate growing your own food. The good news is that you should be able to save a lot on food bills, even for a minimal plot. However, the bad news is that it requires a lot of work. If you have the time, great; otherwise forget about it.

If you are growing your own food, all of your organic waste can go into a compost pile. This helps fertilize your plants as well as eliminates waste.

For places with minimal free space, plastic tubs can be your best friend. Make sure that tubs can handle the root systems and you should be good to go.

Chickens and goats are your best bets as they require the least amount of space and maintenance. If you don't mind sacrificing your pool, you can raise fish in it instead.

If you have a pool and don't want to use it, learn hydroponics. This not only allows you to use the pool as a growing area but also allows you to raise your own fish, such as tilapia, underneath the plants. If you do so, you will need to find a way to feed the fish even as the fish feed the plants through their waste.

Tips on Creating Other Alcoholic Drinks

Beer is the default home-created alcohol for a reason. However, feel free to explore the options.

Mead is a great option for those looking for something healthy that is simple to make. It's a lot more expensive, but all those Vikings can't be wrong, right?

Ciders and wine are also good options. Keep in mind that they take longer to produce, but that time is worth it.

Whiskey and other distilled spirits should be seriously debated. They may have higher alcohol content, but take longer to produce and more space. They also require more care to distilled. If that's fine, go for it.

Sake should be done only by the most patient of people. It requires a lot more skill as well as a variety of ingredients used at different times than other drinks. There's a reason that brewers are so respected in Japanese culture...

Let's Cook Some Squash!

This is the season to start looking at gourds. There is a reason that pumpkin season is upon us; it is the sweetest gourd that people will deal with over the coming months as farmers tend to over-produce them to allow for Halloween and Thanksgiving. As summer squash and the other gourds are in season, it can help to have options when it comes to cooking gourds.

For a less messy method for gourds with thin rinds, cut it in half and spoon out the seeds. Use a vegetable peeler to attack the rind. Once the rind is gone, cube it into the size desired. For gourds with thicker rinds, you can either the messy method as above, but very carefully spoon out the entire squash. You can also boil the squash for half an hour, let it cool, and then peel off the rind.

The messy way is useful if you need to, well, squash the squash. Preheat an oven to 350 degrees. Place the gourd on a cutting board with the stem straight up. Cut the gourd in half and clean out the seeds. Don't stress the stringy stuff too much; you can roast the seeds if you so desire. Oil a cookie sheet and put the gourds on the sheet face down. Once the oven is ready, put the sheet in the oven and cook for about 30-45 minutes, depending on the size of the gourd. Once the gourd is done, let it cool for a few minutes. Spoon out the stringy stuff, and discard it. Spoon out the innards into a bowl and use potato masher to give the squash a smooth creamy feel.

For a decent chowder, for every cup of squash add a cup of diced potatoes, half a cup of evaporated milk (about four ounces), a quarter cup of butter or margarine, and, if desired, a cup of vegetables. Always add enough water to get it to a decent consistency. For pumpkin filling, for every two cups of pumpkin add in a cup of sugar, 3/4 cups of a evaporated milk, two eggs, and a teaspoon of cinnamon, a half teaspoon of nutmeg, and a pinch each of ginger and salt. Two teaspoons of pumpkin pie spice can be substituted for the spice and the sugar can be omitted as desired. This should make enough for a single 9-inch pie.

The seeds only take about 10-15 minutes to roast at 400 degrees. Cover the sheet pan lightly with oil and spread out so that it's just a single layer. When done, sprinkle a little salt on them and you have a good snack.

 This should help make your fall cooking a lot easier, as well as give you some great options, especially when that squash goes on sale.

Tips on Brewing

At least debate brewing your own beer at some point. It may not save you much, but it does make for more productive weekends, and gives you some bragging rights, especially if you have some talent. It may even open some social doors...

Keep in mind that only purists are limited to barley, yeast, hops, and water. Almost anything can be added, from spices to fruits, as well as messing around with substitutes for barley, such as wheat or rice. There are a lot of varieties available.

You can even make some dessert beers, beers that are sweeter than regular beers. Start with chocolate or fruit, and go from there.

Although most recipes are for five-gallon sizes, feel free to go smaller. Most home brewers actually do fairly well with cutting the recipes down to one-gallon brews.

Keep meticulous notes. It may seem like drudgery, but it allows you incredible control over the end product. You will enjoy what it allows you to do.

Washing DIshes

Washing dishes can be one of those big bones of contentions, especially when it comes to shared living situations. So let's look at dishwashing.

Keep track of which pans get the most use by everyone. Those pans should be cleaned as quickly as possible in order to make sure that they are available for use. This doubly applies if the silverware and plates are limited in number. By the same token, make sure that all dishes are put in the sink soon after use. This ensures that the dishes get done and don't become part of a scary mess later on.

Debate soaking dishes. Soaking should only be done for dishes that are going to be an issue, and not for each and every dish. If the dish is just dirty, don't sweat it too much, but if it is covered in grime, crusty dough, or lots of grease go ahead. Not all pans need to be soaked, but if there is a lot of burn, grease, and crusty dough definitely go for it. Put it in hot, soapy water and you should be be able to clean it pretty well. Cast iron pots should not be soaked; they need to be washed without inserting them into water or even rinsing them while they are still hot in order to be cleaned.

Who should do them is always going to be up to debate, but this needs to be done equitably. If someone is doing them to pay rent then that settles the issue, but otherwise it should be part of the chore rotation. This is more a practical matter than anything else; one load of dishes saves a lot more water and soap than doing several. It also means that they dry at the same time rather than at different times, cutting down on potential infection as well (basically, if all the dishes dry at the same time they dry and don't drip onto other dishes, becoming places where bacteria can grow). So try to have one person do the dishes each day.

When the dishes should be done will always be the other major debate. In a sad attempt to help with this issue, they should be separated into two groups, dinner and others. Dinner dishes should be done within two hours of dinner, or before whoever is supposed to do them goes to bed. Dinner dishes tend to be the worst dishes to deal with, and so they can't sit around for too long. As for the others, they should be done either after breakfast or lunch, depending on relevant schedules. If there is only load a day that works as well, but try for two.

The water should be as hot as you can stand it and soapy. The hot water helps sterilize it, and the soap will break down anything in it. The rinse water should be even hotter to ensure that the dishes are sterilized. You can use a cheap dishwashing soap, as long it keeps the bubbles for at least half an hour. The only non-negotiable feature should be grease-cutting; any soap will cut through lipids, but grease-cutters are worth it. This does not apply if a dishwasher is used; if you need to wash and sterilize the dishes before you put them in the dishwasher, it's time to get a new dishwasher or fix the one you have. Dishes going into a dishwasher should be cleaned by it and not you.

Wiping the kitchen down should be considered part of doing the dishes, and should be done while the water is clean, or at least before the pots and pans. Otherwise, the order of dishes should be plates and bowls, cups, silverware, and then pots and pans. This should enable the water to stay as clean as possible for the longest time. If it gets too dirty, refill it. As garbage disposals tend to be debatable, use the one with the regular drain, but try to catch the larger debris before it goes down the drain.

The dishes should be inspected during the rinse, both visually and by touch, in order to make sure that they have been cleaned. Rejected dishes should be re-cleaned immediately. There may be some discoloration due to age and use, especially on pots and pans. Allow for it and don't stress out. You should not feel as if you need to get every burn mark out, or it will drive you nuts. They can be bleached later, but don't sweat during washing itself.

The dishes should be allowed to air dry, as even the driest towel and the driest dishes will eventually smear water on the dishes, and that becomes another possible bacterial breeding ground. They should also be put up, even though that can be done as part of the next load; you just don't want them to be in the rack long enough to collect dust.

That should help you do dishes better. With practice you should be able to do them quickly and efficiently, but it will take practice. Don't fear them and you should do okay.

Tips on the Non-Meat Part of a Barbecue

Too many people focus on the meat when it comes to a barbecue. Something as simple as tomatoes and onions quartered and grilled make for a great addition.

Tomato wedges, sliced purple onions, and a good vinaigrette make for a great cold element.

Grilled peppers make for a great addition. Either slice them into small rings or strips and grill on the side for a great additional flavor to the meat. A mix of red, yellow and green bell peppers make the meal pop visually, while jalapeno and spicy peppers add some heat for those that appreciate it.

Raw brocolli, cauliflower, celery, and carrots may seem like mandatory adds, but don't skimp on them. They are "mandatory" for a good reason; they help diners deal with food that is too spicy while providing something healthy to stuff their faces with. It's okay if they seem boring; that's the point.

Preserved vegetables, such as dill pickles, marinated olives, and pearl onions, may seem to be a waste, but they are expected so provide at least a sampling. Some are used a lot on hamburgers, others in drink, and some can add flavor to your meat if used correctly. Have some fun with it, but provide some at every barbecue.