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If you have a bar in your house or have a kitchen counter creating a partition between the kitchen and dining room, it would be a good idea to add some bar stool chairs

Home Bar Stools

Home Bar StoolsIf you have a bar in your house or have a kitchen counter creating a partition between the kitchen and dining room, it would be a good idea to add some bar stool chairs to make the divide seem like less of a divide and add an extra bit of comfort to your home. Bar stool chairs are a marriage between a barstool and a tall chair. They have seatbacks, cushioned fabric, leather, or wood seats, and often have armrests. These bar stool chairs are primarily for the home, to add an air of distinction to anyones kitchen counter or home bar, but they also fare well under the rigorous workout in the public bar or restaurant. A relatively new concept for bar stool design has been the introduction of ergonomics (the science of comfort). Bar stool chairs that you would have in the home boast features such as tilting seats and seatbacks, adjustable height and added cushioning, these features are appearing on more and more bar stools that are being bought for home use. Another clear benefit of this kind of bar stool in the home is versatility. The height can be adjusted so the kids can use them for doing homework, having dinner, drawing or watching TV and the adults can use them for virtually anything else. Because these are a combination of both chairs and bar stools what you end up with is a more comfortable style of seating that increases the practical uses.Just like any piece of furniture there are multiple materials that can be used to construct a bar stool chair. The good thing about this is, these bar stools can fit in with any other furniture or any environment. Wrought iron seems to be a popular material, as well as oak, pine, and cherry. You'll also find a lot of combinations, such as stainless steel or aluminium frames around wood seats and seatbacks.One good point to look out for is the type and quality of the cushion on the bar stools, this could be a real turning point when you come to decide on the choice of stool. This is especially important if you know the chairs will get a lot of use. Look for such durable fabrics as, vinyl, or thick leather and lots of padding and stuffing on the bar stools to make the long term sitting more comfortable for everyone.

When I Fell In Love With Caramel (And Other Things)

When I Fell In Love With Caramel (And Other Things)

I am one of those people for whom decision making and life direction has always come a little slower. One of the biggest decisions that took me a while to figure out was what I wanted to be "when I grew up." Keep in mind that I had been grown up for quite some time when I finally figured out how I wanted to spend my days and hence my life. I was nearing my thirties when I finally decided to go to culinary school with the hopes of becoming a pastry chef. So I entered a two year culinary program having no idea that I'd learn to love caramel and many other things as well.In some ways, deciding to go to culinary school was a very random decision for me and in other ways it made total sense based on what I wanted to do. I have always loved food and I helped my mother in the kitchen from the time I was able to be of any help (and perhaps long before then). My jobs in the kitchen were usually something glamorous like washing the potatoes or stirring the soup. But I loved it. I loved every moment that I got to be in the kitchen helping my mother prepare good meals that people would enjoy. I especially loved helping my mom prepare desserts for our family and guests after we finished with dinner. I loved helping her make her now-famous caramel apple pies especially.For me, culinary school was a time when I fell in love with foods like caramel, fruits and certain vegetables even more than I had before. I guess I just became more and more fascinated by everything that could be done with food the more I worked with food. I did well throughout the program, but I began to excel around the time that we began focusing on desserts and pastries. I'm not sure what it is about preparing desserts for people that excites me, but it does. My dream quickly became to be the head dessert and pastry chef for an upscale restaurant in my town.By the time the second year of culinary school began, I focused all of my efforts on specialty desserts and pastries. I loved the freedom my professors gave me to work independently on recipes of my own. I was busy coming up with an even better caramel glazed pastry and with perfecting my late mother's famous caramel apple pie. I loved it.I truly learned to love caramel and other foods in culinary school. If you have any amount of fascination with good food like I did, then I suggest you head off to culinary school as soon as possible.

I Eat What I Feel

I Eat What I Feel

Have you ever felt the overwhelming need while sitting in front of the television screen in your favorite comfy clothes watching one more sitcom to get up and go to the kitchen in order to eat something more, although you have finished your dinner less than an hour ago? While many agree that the fridge hides a lot of delights that can ruin your appetite, today's consumers do not believe that chewing something before or after a well-served meal is a totally weird practice. Maybe the food quantity someone consumed was not enough to make him or her feel satisfied and full, even when no weight loss program is followed. Or maybe, one hates to throw away food and in an effort to find a good place to put that last piece of apple pie that was left untouched and should not be thrown out, he consumes it. But, why you select to eat the specific types of food that you do? For dieticians and social researchers the true cause of compulsive eating is your psychological state. People tend to eat what they feel.According to a research that was completed by a team headed by an American psychotherapist, Mrs. Synthia Power, who specializes in the area of "food and addiction," there is a very close relationship between our mood and the food we select to eat. Those extra quantities of chips and ice-cream you put on your lap while watching a film, show something about the way you feel at the moment. If you have never tried to understand why was it that you selected to consume those extra calories since you were not really hungry, researchers have tried to examine our eating habits in relation to our emotional state.The results of the study showed that the largest percentage of people feeling angry will select to eat a steak, while someone suffering from depression will look for food that includes in its substances sugar and caffeine. A jealous character will eat whatever is offered by the host, or whatever they have stacked inside the fridge, even if they are not particularly fond of the taste palette they are going to try, which explains a lot of the rivalries and food fights that are observed between siblings when they are still kids.Mrs. Power's research tested more than 500 people and this is considered to be the first serious attempt to examine the relationship between our dietary choices and the way we eat. As the British "Sunday Times" report, "People that have to express their anger often select food that is not easily decomposed like a beef steak. On the other hand, people that feel lonely and depressed select to consume carbohydrates." According to the sample examined, those dealing with a stressful and difficult period in their lives, like for example a divorce, are prone to eat soft types of sweets, like ice-creams, honey or marmalade, while those experiencing sexual frustration tend to select starchy food, like pasta, cake or biscuits. Moreover, if you want to see who is really suffering from stress, try to observe your friends next time you invite them over for dinner. You will be able to pinpoint the stressed one by watching who will grab the salt first at your dinner party.

Making Quality Wine

Making Quality Wine

Wine is a very wide spread term that is simply fruit being distilled and fermented for the product of an alcoholic drink. When most people think of wine they immediately think grapes, but there are so many different sources for wine production these include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead). For the purposes of this wine article we will stick with wines produced solely from grapes. These are categorized by several means, of which include vinification methods, taste and lastly vintage. Many unknowing wine drinkers wouldn't care about the subtle differences in these categories, after all, most people rely completely on the taste of the wine. However, for many aficionados out there wine is a very intense passion. Their wines must always meet the highest expectations everything must be spot on, the variety of the grape, the taste and vintage must all meet the highest standard before serious wine connoisseur's will consider purchasing a bottle. Vinification Vinification is the process by which grape juice is fermented into wine. This fermentation process is what determines the quality of the the wine and this is what gives the wine it value. A common misconception by the novice wine drinker is the colour of the grape juice varies, this is not so as the juice from a grape (red or white) is almost a clear liquid. What does determine the color of the wine is whether the grape skins have been fermented with the wine or were they left out, red wines are fermented with there skins on and with white wine the skins have been left off and as for rose wine, well it is just a combination of the two winesSparkling wines and champagne are carbonated, this is where carbon dioxide is enter into the mix, this process is achieved by fermenting the grape juice twice. The first time, the juice is fermented in open containers, which allow the carbon dioxide to escape and with the second fermentation, the juice is kept in closed containers, trapping and infusing the C02 with what is then wine. Taste Most wines are described as dry, off-dry, fruity, or sweet. This is a direct result of the amount of sugar that is left over after the fermentation process has ended, Dry wine has very little sugar content, while a sweeter wine has a higher sugar content. Beyond this basic taste analysis, wine-tasting enthusiasts have developed a system of wine classification, this entails the more in depth the tastes and the more aromas the wine gives off. Many less informed on wine find this system hard to grasp, but the seasoned wine drinker consider the ability to discern even the most subtle elements of a wines taste to be a great achievement. As one example, Cabernet Sauvignon which is a very popular wine that tasters claim contains a combination of black currants, chocolate, mint, and tobacco flavors. Vintage Vintage is a straight forward classification when wine is concerned, this refers to the year of the grapes harvest from which the wine was produced. This is important because many grape growers have exceptionally good harvests only during certain years. Also, the best grapes are usually singled out for use in a producers vintage bottles. You get the highest quality wine from that years harvest.

San Diego Restaurants You Can't Miss!

This article is the first of a series about San Diego Restaurants you can't miss. If you live in San Diego, or even more important, if you come to America's finest city as a visitor, I wanna give you some great options for dining in San Diego, California. I live in San Diego for more than 6 years, I'm originally from Brazil, so please forgive me for any mistakes, because english is not my first language, but I'll try my best to comply with all the grammar rules. Being an engineer from Brazil, I wanna start telling you about the brazilian cuisine and the brazilian restaurants available in San Diego. One of the most tradicitional kind of restaurant/cuisine in Brazil, is what we call "churrascaria", which would be a bbq restaurant, but different than anything you can imagine, if you don't know how it is yet. Of course we're talking meat here, so if you're a vegetarian I apologize, but It's not going to be a good choice for you. The Brazilian bbq steakhouse, whatever you wanna call it, It's an amazing dining experience, specially if you never tried. So what is it, exactly? It starts with a salad bar and a all you can eat buffet that includes most tradicional dishes from Brazil. That would be more than enough, but don't let that fool you, the fun is yet to begin. At your table, there is a 'sign' with two sides, one red and one green. You use that to show the servers that you "want meat" when the green side is up or red, if you're not up to it. The servers will bring you more than 20 different kinds and/or cuts of meat, all from the bbq, that includes ribs, pork ribs, chicken, italian style sausage, turkey wrapped in bacon, filet mignon wrapped in bacon, skirt stake, try tip, try tip with garlic, top sirloin . . . Well, you get the picture. They will come to your table, if your "sign" is green and keep serving you until you can't handle no more. It's an amazing experience. I took a few american friends to this restaurant for their first time, and they loved it. They couldn't believe the amount of food and the quality of the food. Everything is delicius. Of course quality will vary from place to place, and even how many different kinds of meats they will serve, but the experience is similar. In San Diego, there is two different Brazilian BBQ restaurants, both in downtown and actually, very close to each other. One is called Rei do Gado, or the king of the cows. It's a good restaurant, It's been in business for a while now and on a saturday night you'll need reservations. Prices can be expensive for a saturday night, around $35 per person. One great tip is to go for a weekday lunch special, that costs aroun $13 a person, a much better deal. But don't get me wrong, It's worth it every dollar. Rei do Gado is located at 939 Fourth Avenue, in downtown San Diego, on the famous Gaslamp Quarter. The zipcode is 92101 if you wanna da a map search. The other great choice is Samba Grill Churrascaria, also in downtown, and like they like to call, It's an endless parade of skewered meat! Samba Grill headquarter is in Salt Lake City, and the San Diego location is at 514, Horton Plaza, Gaslamp Quaters, Downtown San Diego (92101). Yes, it's inside the Horton Plaza mall. So there you go, if you have never tried one of this brazilian bbq places, GO! If you're in San Diego, or coming to San Diego and looking for a good San Diego restaurant, try the Brazilian feast.

Baseball Betting: How to Bet Basics

If you know nothing about sports and you still feel the urge to wager, baseball is the easiest sports to wager on. As opposed to football and basketball, where you are mixed up with the point spreads and other confusing calculations, in baseball betting you simply put your money on the outcome of the game. In addition, the baseball season lasts longer, which means more matches and bigger chances to go home with the winning money. Here is a step to step guide to "baseball betting" . The main difference between baseball betting and other team sports betting such as football and basketball is that while the latter ones use "point spreads" , the former uses the money line.What is a Point Spread?Point spread is the most common betting type offered in football and basketball betting. The sportsbook spreads the odd of a certain match by subtracting points from the favorite team, which is the team most likely to win and adding points to the underdog, which is the team that will raise a lot of eyebrows if wins.What is a Money Line? In baseball betting, the sportsbook sets the odds strictly on the outcome of the match. In order to even the action, bettors would have to risk more money on the favorite and risk less on the underdog. This is called the "money line" .For example, if the money line is minus 170 on the favorite and plus 150 on the underdog, then you would have to bet 170 dollars on the favorite in order to earn 100 dollars. On the other hand, if you bet 100 dollars on the underdog, you would win 150 dollars if they would eventually win the match. The difference between the minus 170 on the favorite and the plus 150 on the underdog is known as the twenty cent line. If the money line was minus on the favorite and plus 150 on the underdog, it is called the ten cent line or dime line. The fifteen cent line is also common in baseball betting.Sportsbooks also offer total bets and run lines in baseball betting.1) Total Bets:These wagers are based on the sum of the runs scored by both of the teams. For example, if the sportsbook sets the over under total of a match as 7, the over wins if the sum of the runs scored by both teams exceeds 7 and the under wins if it sums up to less than 7.2) The Run Line:This wager is the baseball variation of point spread. When you are betting on the run line, you are betting on whether one of the teams wins by more than one run, which is marked as minus 1.5 or stays within one run, marked as plus 1.5.Conclusion:Although the money line makes baseball betting simpler than football and "basketball betting" , it causes the payoffs calculation to be more complicated:1) In order to calculate the payoff when wagering on the favorite you should add 1 to the favorite price and divide it with the favorite price.2) In order to calculate the payoff when wagering on the underdog you should add 1 to the underdog price.

Summary

If you have a bar in your house or have a kitchen counter creating a partition between the kitchen and dining room, it would be a good idea to add some bar stool chairs