garlic

Lemon/Limes
Although lemons and limes may not be what you would choose for an afternoon snack, we consider them as powerhouses when we want to bring out the flavor of other foods. While both are available throughout the year, lemons are in the peak of their season around May, June and August while limes are at their peak from May through October. Lemons are oval in shape and feature a yellow, texturized outer peel. Like other citrus fruits, their inner flesh is encased in eight to ten segments. Usually smaller than lemons, limes are oval or round in shape having a diameter of one to two inches with green flesh and skin. They can be either sour or sweet depending on the variety; however, sweet limes are not readily available in the United States. Sour limes contain citric acid giving them an acidic and tart taste, while sweet limes while lack citric acid and are sweeter in flavor. Food Chart This chart graphically details the %DV that a serving of Lemon/Limes provides for each of the nutrients ...

Garlic
Although garlic may not always bring good luck, protect against evil or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic and healthy culinary experience. Fresh, dried and powdered garlic are available in markets throughout the year, however, fresh varieties from California are in season from June through December. Garlic is arranged in a head, called the bulb, averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no other-it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness. While elephant garlic has larger cloves, it is more closely related to the leek and therefore does not offer the full health benefits of regular garlic. Food Chart This chart ...

Fine Living Top 10: Steaks
he best steaks aren’t always the top-dollar buys in the worlds finest restaurants. While Kobe and Wagyu beef are excellent, they have their share of competitors. Look for restaurants who obviously go above and beyond in their attention to detail. Do they age on the premises, for example? And who selects the cuts of meat for sale? The finest steaks are those that are aged, seasoned and cooked to perfection. Number 10 Prime Porterhouse Metropolitan Steak House, Seattle, WA Metropolitan’s main focus is on prime beef and the restaurant has built its reputation on delivering the best of the classic cuts: filet mignon, New York peppercorn steak, porterhouse, and Delmonico. Chefs here personally select each cut that will be served and choose only the best corn-fed USDA prime meat that has been dry-aged. The meat is then seared over high heat using imported mesquite charcoal -- the Iron Wood of the world. Metropolitan’s prime porterhouse is a combination of the best, most tender and ...