Pot hole testing

With the severe cold and icy conditions we now experience in the UK, pot holes and bad road surface conditions continue to cause more problems. Many of the vehicles in the UK have suffered some form of suspension damage from the pot holes and damaged road surfaces left by freezing conditions during the winter months.

For a while now Ford has been focussing its suspension tests on pot hole damage limitation and Ford has confirmed it will continue to do this even though the UK government has pledged funds to help fix UK roads.

Ford carries out tests on its chassis and suspension systems at Dunton Technical Centre and Lommel Proving Ground, Belgium. These tests include running real-world road simulations, high-tech data acquisition and thousands of miles of surface testing to ensure it’s personal and Ford contract hire customers are not blighted by suspension damage caused by pot holes in the future.

Simon Mooney, test engineer, Dunton Technical Centre, said: “The challenge for the suspension system comes when it exits the pothole – it can be like hitting a kerbstone. We test all the wheel and tyre sizes that are fitted to the production cars so we know they can cope.”

At the testing ground Ford uses high-tech equipment to record the load and strain placed upon suspension components. This equipment is fitted ‘Road Load Data Acquisition’ vehicles which cost up to £250,000 per corner, and combines with the sophisticated data recording and processing equipment inside the car to make such vehicles worth more than £1.5 million.

Simon Money also added, “We use specially instrumented wheels on the car which measure the load in three directions. On some vehicles there are various sensors totalling some 200 extra channels through which to get the data.”

Simon Mooney, test engineer, Dunton Technical Centre, said: “The challenge for the suspension system comes when it exits the pothole – it can be like hitting a kerbstone. We test all the wheel and tyre sizes that are fitted to the production cars so we know they can cope.”

At the testing ground Ford uses high-tech equipment to record the load and strain placed upon suspension components. This equipment is fitted ‘Road Load Data Acquisition’ vehicles which cost up to £250,000 per corner, and combines with the sophisticated data recording and processing equipment inside the car to make such vehicles worth more than £1.5 million.

Simon Money also added, “We use specially instrumented wheels on the car which measure the load in three directions. On some vehicles there are various sensors totalling some 200 extra channels through which to get the data.”

These tests include running real-world road simulations, high-tech data acquisition and thousands of miles of surface testing to ensure it’s personal and Ford contract hire customers are not blighted by suspension damage caused by pot holes in the future.

Chocolate Diabetic Recipes

There has been a long enduring argument whether diabetics could consume chocolates. Maybe there should actually be chocolate-related recipes for diabetics. We have to remember that these patients may have been eating chocolates for years before they were diagnosed with the malady and thus may discover it rather depriving to say no to chocolates all the time. A few, on the other hand, may simply would like to get a morsel or two but couldn’t because of this myth. Actually, diabetics like those with any other malady can eat anything they want – but in moderation. It is a simple truth that is admittedly hard to follow. It has been known as “the prohibited treat” or the “darkest enticements” many times, but there is no use ordering that diabetics need to take chocolates entirely out of their lives. There have been researches made in Europe claiming that consuming chocolates now and then and in moderation really step-up insulin reaction. The catch is that it takes a while for the body to absorb chocolate sugar than those of bread and potatoes so the body has time to adapt the level of response to sugar. The only reason for keeping diabetic patients from eating a bit much chocolate is its power to induce obesity in so little time. If the diabetic should eat the chocolate as part of a meal or dessert, the body absorbs it even more slowly. So, that could do he trick for diabetic chocolate fans! It is likewise insecure to consider in claims of some products that they are either ‘diabetic chocolate’ or ‘diabetic friendly’. You are still required to look closely and see whether they are using high levels of fructose in place of sugar, because as a diabetic yourself, you may well know that it is just as unsafe. So, given that, we’ve already cleared the air out, and here is a preferred snack that all diabetics can begin concocting up and feast on! CHOCOLATE-MANGO CREAM CAKE Ingredients 250g/8oz Ground Graham Crackers 150g/5oz milk 1 pack of whole graham crackers 100g/3½oz unsalted butter 150g/5oz dark chocolate 150g/5oz golden syrup 75g/2½oz raisins 100g/3½oz chopped ripe mangoes 30g/1oz cashew, chopped (optional) 60g/2oz pecans, chopped (optional) 350g heavy cream Method 1. Line the sides of the 8inches shallow pan. 2. Arrange the whole crackers at the bottom of the pan 3. Combine the milk, cream, syrup by hand until fluffy. 4. Melt the chocolate and butter on a double broiler and set aside. The chocolate must neither be too gooey nor too light. 5. Pour in some of the cream on top of the crackers and spread evenly. 6. Drizzle some of the chocolate on top of the cream and arrange the mangoes afterwards 7. Sprinkle some nuts for texture 8. Then pour in some ground graham to mix the cream, before arranging whole ones once more. 9. Repeat the steps until the pan is almost filled to the lid. 10. Finally, garnish the top with cream concoction and sprinkle with nuts and raisin. If you still have some chocolate left, you may also put some on top. 11. Refrigerate for a minimum of ten minutes to allow the graham soak up the cream concoction. The longer it stays in the ref, the better. 12. This serves 12. A reminder to our diabetic friends, please hold onto yourself from finishing up the whole pan. Share it with friends. It is pretty luring and it’s alright to succumb, but your health comes first prior to anything. When eating chocolates, make certain you have the best of some chocolate-related recipes for diabetics!

Get more chocolate recipes at http://favoritechocolatedesserts.blogspot.com

Gluten Free Vegan Recipes – Learn About Living Gluten Free & Vegan

Gluten Free Vegan Recipes – Learn About Living Gluten Free & Vegan

Gluten free vegan recipes can be tasty if you open yourself up to trying as many combinations of your allowable foods as possible. Visit Here http://bbc-food-network.blogspot.com

Many vegetarians are used to eating glutens so when it becomes necessary to make a change to include the removal of the gluten products, choices do become more limited. Those who need to avoid the foods which contain glutens will have to stay well away from wheat of course and wheat bran. Other foodstuffs which are no longer allowed include oats, barley and rye. You will also need to be certain that you are using nothing that includes textured vegetable proteins, hydrolyzed proteins, malt or extenders and binders. These are hard to spell names which contain glutens, so leave them alone.

You may still enjoy pasta products as long as these are made with rice, corn or quinoa.

Noodles are okay on this diet also if you only use rice noodles. Tempeh is still allowed on this diet and while you may no longer enjoy the taste of bulgur wheat in your tabouleh, you can still use quinoa. Brown rice will offer you a satisfying and filling meal. Learn to enjoy grits instead of oatmeal and also experiment with using this product in many other dishes; it will even lend itself to a tasty stew. If wraps are a staple of your diet, you don’t have to give them up, but you do have to avoid the ones made from flour. Corn tortillas are found in almost any grocery store now.

When you mix a variety of these products into your gluten free vegan recipes and find creative ways to use them you will be able to make some good meals that offer great flavor combinations. You should remember to add plenty of fresh vegetables and fruits into your daily meals and take advantage of many of the rice products that are becoming available in grocery stores and health food markets.Visit Here http://bbc-food-network.blogspot.com

Visit Here http://bbc-food-network.blogspot.com

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Can a Pressure Cooker Really Explode? A Guide for Safe Pressure Cooking

Perhaps you heard some legends about housewives whose pressure cooker exploded and all the heating contents of the pot spread out on the kitchen’s walls, or even worse, on the housewife. Fortunately, this kind of stories is a thing of the past. Today’s pressure cookers are equipped with many safety features that make pressure cooking one of the most pleasant and safe way of preparing dinner for your loved ones.

The early pressure cookers needed to be put in the sink and only by running cold water over them will the lid come off. Carrying the hot pot around the kitchen seemed scary enough for cooks to dismiss pressure cookers. On top of that, the lid could be accidentally opened while still under pressure.

This is no longer the case nowadays. New generation pressure cookers release pressure just by removing them from the heat source. Some have automatic pressure release valves, so you don’t have to bother. The lid cannot be opened before all the pressure has been released from the cooker. All the cookers have indicators that show you when it is safe to open the lid. Some pressure cooker models have three safety valves that release pressure in case it builds dangerously high.

The pressure cookers you can find on the market today are safe, so you have very little to worry about. Once you use the cooker right, and follow all the instructions, there is absolutely no chance for things to go wrong.

Here are some basic things you should know in order to cook safely and deliciously, like a real chef would:

1. Always check the pressure cooker before using it

Before pressure cooking, you have to check the cooker and see if it is in excellent condition. Is the rubber gasket cracked, ripped or dried? If so, you should replace it immediately. It is advisable to replace the gasket annually, because it can deteriorate with time and use. It is always wise to order extra rubbers, just in case there is a need to replace it. Also, check if the cooker is properly cleaned. Old food that got stuck in the machine could prevent normal functioning. Once you found your cooker to be in the right shape, you can start putting the ingredients inside.

2. Use the exact amounts of ingredients and water suggested in the recipes

You should not overfill the cooker with ingredients. One third of the pot, for most foods, or a half, for foods that swell, is enough. Check your recipes and see exactly the amount suggested. Make sure you use enough liquid for steam to build up. Usually, you can find out what the necessary amount of water is from recipes.

It is better to avoid frothing foods, because the foam created can affect the machine. In case you have to use foods that froth, put only a very small amount in the cooker, and follow all the instructions in the recipe.

3. Do not fry foods in the pressure cooker

Never put more than a drop of oil in the cooker. Frying food in pressure cookers is extremely dangerous!

4. Safely release pressure

Before opening the lid, you have to release all the pressure inside. You can do it ether naturally, by turning off the heat and letting the cooker cool off, or by using the steam release valve of the cooker. It is extremely important to protect your hands when handling the pressure cooker. Release steam away from your face and body, because the high temperatures could burn your skin.

5. Clean your cooker

After use, always clean the cooker properly. Make sure the valves aren’t stuck and the rubber gasket is clean, thus preparing the pressure cooker for the next meal.

Now that you are convinced pressure cooking is completely safe, you just have to settle on the most appropriate model. Take your time and compare features and prices to make the best choice. You can find many pressure cooker reviews on http://bestpressurecookersreviews.net/, to help you decide which model serves your needs better and could become the perfect cooking tool for you.

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Diabetic Diet Therapy

Managing diabetes is a process of balancing the intake of nutrients, energy expended and the dose and timing of insulin injections or oral anti-diabetic agents. A diabetic has basically the same nutritional needs as a normal person with the exception that their diet must be more structured in order to prevent hyperglycemia. Dietary management for adult diabetics are based on guidelines established by the American Diabetes Association (ADA) in 2002.  These include:

• Maintain as near normal blood glucose levels as possible by balancing food intake with insulin or oral glucose.

• Achieve optimal serum lipid levels.

• Provide adequate calories to maintain or attain reasonable weights, and to recover from catabolic illness.

• Prevent and treat the acute complications of insulin treated diabetes, short term illnesses, and exercise related problems; or the long term complications of diabetes.

• Improve overall health through optimal nutrition, using dietary guidelines for Americans and the food guide pyramid.

Carbohydrates:

According to the ADA carbohydrates need to be individualized to each diabetic’s specific needs. The amount of carbohydrate and monosaturated fat should make up 60 to 70 percent of the daily diet. Carbohydrates contain 4 kilocalories per gram ingested.

Diabetics can get their carbohydrates primarily from plant sources such as grains, fruits, and vegetables, milk, and some other dairy products. Carbohydrates are divided into simple sugars and complex carbohydrates. Research has shown that sugars do not actually digest faster then complex carbohydrates which in the past was believed to increase the chances of hyperglycemia. It has been found that fruits and milk have a lower glycemic response than most starches, and the glycemic response of sucrose (sugar) is similar to that of bread, rice and potatoes.
 
Using sugar as part of the diabetic diet does not impair blood glucose control in people with diabetes as long as the sugar and sugar containing foods are substituted gram for gram for other forms of carbohydrates. Fructose from fruits and vegetables actually produce a smaller rise in plasma glucose than sugar and most starches, making it a good choice as a sweetening agent if used in moderation because of its potential to adversely affect serum cholesterol and LDL cholesterol.

Protein:

The recommended daily protein intake is 15 to 20 percent of total daily kilocalorie intake. Protein has 4 kcal per gram. Sources of protein eaten should be low in fat, low in saturated fat, and low in cholesterol. The amount of protein recommended is less then most people normally consume during the day, the reason for such a low amount is to help prevent or delay possible renal (kidney) complications. It may be hard for the newly diagnosed diabetic to adhere to these protein restrictions immediately so the best course of action is to gradually decrease protein intake over a longer period of time.

Fats:

Dietary fats should be low in saturated fat and cholesterol. Saturated fats should not be higher than 10 percent of the total calories eaten per day and dietary cholesterol should be no more 300 mg per day. Fat contain 9 kilocalories per gram eaten. There are many sources for the different types of at that include:

• Saturated fat. These come from animal meats (meat and butter, fats, lard, bacon), cocoa butter, coconut oil, palm oil, and hydrogenated oils.

• Polyunsaturated fat. Sources are oils of corn, safflower, sunflower, soybean, sesame seed, and cottonseed.

• Monosaturated fat. We can get these from peanut oil, olive oil, and canola oil.

Another reason for the diabetic to limit fat and cholesterol consumption is to help prevent atherosclerosis, a disease that diabetics are more susceptible to.

Fiber:

Dietary fiber is helpful in treating and preventing gastrointestinal disorders such as constipation and colon cancer. It also creates a feeling of fullness and large amounts have been shown to be beneficial for serum lipids. Soluble fiber is found in beans, oats, barley and some vegetables and fruits including peas, corn, zucchini, cauliflower, prunes, pears, apples, bananas, and oranges. Insoluble fiber found in many of the same foods also helps to increase intestinal motility and helps give a feeling of fullness.

The optimum amount of fiber eaten per day should be in the 20 to 35 gram range. Any increase in fiber consumption should be done gradually as it can lead to nausea, diarrhea or constipation, and increased gas and flatulence. This is particularly true if fluids are not also increased at the same time.

Sodium:

The amount of sodium most people consume each day exceeds by far the amount the body actually needs. 1000 mg of sodium per 1000 calories per day is the recommended daily intake and it should not exceed 3000mg per day. For the diabetic increased sodium consumption can increase the risk of hypertension, a condition that can be a problem with those with diabetes. It is recommended that all diabetics avoid table salt and processed foods that are high in sodium.

Sweeteners:

Any diabetic diet plan will restrict the amount of refined sugars that are eaten. Because of this restriction many diabetics turn to artificial sweeteners in their foods and drinks. All the non-nutritive artificial sweeteners used in the United States have been approved for use by the FDA. This category of sweeteners includes the following:

• Saccharin – Sweet & Low

• Aspartame – NutraSweet, Equal

• Acesulfame potassium – Sunnette.

These artificial sweeteners have little to no calories and produce little change in blood glucose levels when eaten.

Diabetics also use nutritive sweeteners, including fructose, sorbitol, and xylitol. The caloric content of these sweeteners is much the same as table sugar but they do not cause as great a rise in blood glucose levels.

Alcohol:

For the diabetic it is recommended that if they do choose to drink alcohol that they do it in moderation. Consumption of alcohol can increase the hypoglycemic affects of insulin and oral medications. For men the ADA recommends that they consume no more than two drinks per day. For women the recommendation is one drink per day. The following is a list of guidelines for alcohol as recommended by the ADA.

• The signs of intoxication and hypoglycemia are similar; thus, the person with type 1 diabetes is at an increased risk for an insulin reaction.

• The two oral hypoglycemic agent’s chlorpropamide and tolbutamide can interact with alcohol and lead to headache, flushing, and nausea.

• Liqueurs, sweet wines, wine coolers, and sweet mixes contain large amounts of simple carbohydrates.

• Light beer is the recommended alcoholic drink.

• Alcohol should be consumed with meals and added to the daily food intake. In most instances, the alcohol is substituted for fat in calculating the diet. A drink with 1.5 ounces of alcohol is the equivalent of two fat exchanges.

Following these ADA guidelines is an important part of managing diabetes. Failure to do so can lead to a host of complications that in some cases can be life threatening.

To learn more about a Diet for Diabetes please visit the web site Diabetic Diet Plans by Clicking Here.

Stainless Steel Pressure Cooker – 5 Primary Benefits Of Pressure Cooking

1. Healthier Cooking

Starting with health would be probably the most natural thing to do as health is something very precious. Are you curious what is so healthy about pressure cooking? What is so healthy about pressure cooking is the steam. Steam stays inside of the pressure cooker for the entire cooking time. That means that you don’t have to add too much water to boil the food. Also, the steams that comes out of the food gets back into the food again. The steam or moisture from the food contains the important nutrients. Keeping it in means keeping the nutrients of the food where you want them: in your food. That is why the pressure cooking is the healthiest compared to all cooking alternatives.

You might probably be aware of the bad influence of fried and baked food on the organism (that would be…you!). And normal cooking does not serve you with that many nutrients in your food. The healthy thing about the pressure cooker is also the fact that you will not burn anything. Well, unless you try really hard!

2. Better Taste

Here we get back to the steam again. The steam is the main reason of the better taste of the food. The actual food flavour is in the steam. Keeping the steam inside during the cooking makes food also tastier. That is the reason why food prepared in the pressure cooker has a full flavour and tastes better.

During the cooking with the pressure cooker, there is a higher temperature than you can achieve in a regular pan. The food is ready quicker and it does not overcook. Pulses gain a “creamy” consistency and meat falls apart. Yummy.

3. Pressure Cooking Is Much Quicker

Preparing a meal with a stainless steel pressure cooker is much quicker then regular cooking. Heating up the pressure cooker is quicker then a normal pan and the temperature reached with a pressure cooking is higher. And the pressure cooker keeps the higher temperature for longer time. This way you can get a “healthy fast-food” :-) Just few examples of cooking times when using a pressure cooker: Kidney beans in less then 10 minutes. Chicken falls off the bone in 15 minutes. Meatloaf done in 20 minutes. Filled peppers ready in 5 minutes. And I could go on… I am sure you can think of better ways to spend your time then guarding pans in the kitchen. How about the next benefit of using the stainless steel pressure cooker.

4. Pressure Cooking Saves The Energy and Your Money

As you have just seen, using a pressure cooker will save you some precious time that you can either spend with your family, partner, kids etc. or you can dedicate that time to whatever you enjoy doing. But this incredible piece of kitchen equipment will also save energy. You will spend less gas or electricity when using a stainless steel pressure cooker as it heats up quicker and keeps the temperature with a minimum of a heat.

Comparing to the traditional cooking, the pressure cooker will help you to save up to 70 percent of your time and money! That is quite significant, don’t you think?

5. Suitable For Dishwashers

The last benefit that I would like to mention today is certainly something that you will like! You can put the pressure cooker into a dishwasher…nuff said!

Do you know that at the moment there are massive discounts on a Stainless Steel Pressure Cooker? To find out more about this, visit this Pressure Cooker site: http://hubpages.com/hub/stainless-steel-pressure-cooker

Diabetic Diet Food List

The licensed dieticians and the doctors advise people who have diabetes to have a check over their diet. One of the best ways to treat diabetes is to maintain a healthy and recommended diabetic diet food list. Therefore if you are diabetic then you have to seek the advice of a licensed dietician for getting a good diabetic diet food list. Also your work becomes easy under the guidance of a doctor. Diabetic diet food list will differ from one person to the other. Since there are two types of diabetes namely type 1 and type 2, there different diet plans for both of them. The persons having type 1 diabetes will just have to be careful about their food and take insulin each day.

But people having type 2 diabetes will have to reduce their body weight. The following are diabetic diet food plans for type 1 and type 2 diabetic people. For the type 1 diabetes, the exact number of carbohydrates and proteins is needed. Due to a number of complications the type1 diabetic persons have to definitely plan a meal in advance. Complications like high blood pressure, kidney failure and heart diseases are very common for the type 1 diabetic patient. These people have to concentrate on eating foods that are low in sodium, fats and cholesterol. Their meal plan will include foods that are rich in high fiber like the leafy vegetables. This will stabilize the glucose level and decrease the blood pressure in the body. For the type 2 diabetic patients the first thing is to control the body weight.

Type 2 patients’ diabetic diet plan will include foods that are rich in carbohydrates, healthy fats, fatty acids, omega 3 rich fishes and foods high in dietary fiber. They too must strictly ignore foods that have high amounts of cholesterols, sodium and fats. The type 2 diabetic people must never eat food in large quantities, frequent and small meals are recommended. It is because if they eat food in low quantities it becomes much easier to control the glucose levels in the body. Below are the standard diabetic diet food plans for the diabetic people. For breakfast they can have a cup of coffee, half cup blackberries, one cup of yogurt and two waffles. For lunch a diet soda, half cup broccoli, twelve crackers and one cup of beans. And for dinner they can have a hamburger weighing 4 ounces with two tomato slices, lettuce leaves and ketchup.

Author cameron whitee has written many article like.This Diabetic Diet Food List is one of the best one.

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Vegetarian Cooking Books ? Family Cook Books ? cooking ebooks

Us are taught early in life that fact fish oil is the best source of omega-3 fatty acids. But, as they will see, already stated is nay so. Totally plants could make omega-3 fats. Fish maynor yet; cows couldnot at all; and humanity couldnor yet. So, by what method do fish acquire omega-3 fatty acids? Arising out of eating seaour own selveseds, the one`s by what method.

As long as of you are industrial pollution that fact inundates your oceans through multiple composition processes, a silvery element accumulates in the waterways plus is changed in you are environment as methylmercury. Your fish the one alter to heavily contaminated amidst the methylmercury are tuna, swordfish, furthermore mackerel starting with your ocean moreover pike, walleye moreover bass originating at your rivers.

Fish, yourn, turn into heavily contaminated alongside mercury as does fish oil. In addition to the mercury, other pollutants like dioxins as well as PCB`s accumulate you arerein. To say the one in question the fish moreover you areir oils are contaminated is an understatement.

It might be once thing to specially process the removal of cholesterol beginning at you are oils, but even so, your omega -3 fat will cause the “bad” cholesterol to rise. Why? Now you are constant ingestion of mercury and oyou arer pollutants accumulates in you are fat of the fish where your oil comes beginning at, coming out of day a single time.

To get your cholesterol loour own selvesring effects of fish oil they would need to swallow about 2.5 to 3.5 ounces daily, that fact equates to an additional 675 to 900 extra calories a day moreover weight gain.

So, assuming your above is not believed, it has after a while been proven which mercury is toxic to the nervous system and kidneys. Too bad you are Americould Dental Association is in disbelief of who. Taken over a long period of time your acceleration of hardening of you are arteries is imminent due to your free radical corruption to you are arteries.

Fish oil being big-ticket in fat can turn out well a gal`s risk of maycer plus also turn out well the risk of spreading maycer to other parts of you are body. Nor yet barely the one in question, but fish fat could also inhibit you are actions of insulin you arereby increasing costly blood sugar, leading to diabetes including suppressing the immune system.

Okay smarty-pants, whence do I you aren get a healthy dose of omega-3`s plusout resorting to flax seeds? Easy!
Yourre is a supplement on the market the one in question is composed of DHA-rich marine algae oil in a vegetable-established capsule. Each capsule contains 300mg. of DHA that fact is more than you are non-vegan varieties. It will greatly benefit you are cardiovascular system as our own selvesll as you are brain along with central nervous system.

You are once only thing they have got to realize is which fish IS Not either a health food. It is your muscle of a cold-blooded creature. It has no carbohydrate, no dietary fiber along with no vitamin C. It is a creature dear on the ocean food chain, big-ticketly contaminated alongside industrial pollutants as well as possesses barely fat in addition to protein. Furthermore us be learned the one in question excess fat leads to heart disease together with excess protein leads to osteoporosis (due to your body`s innate wisdom of counteracting excess protein among calcium taken from your bonce onlys). Other than, like it or no more, physiologically us are intended to consume plant foods. expiring of a heart attack in your 50`s, on a plant positioned diet, is unheard of unless they have all in all bad karma.

We provide a Vegetarian cooking books site that will keep you enjoying to cook

Aluminum Dutch Oven

If you’ve been cooking over a campfire or on a camp stove for a while, you’ve probably heard of (and perhaps have first-hand knowledge of) the superiority of cast iron. Cast iron heats evenly and holds heat very well, making it a superior cooking material in the Dutch oven department. Because you can cook at low temperatures and because it holds heat so well, it’s a lot more forgiving for things like cooking over a campfire or even on a camp stove. What about the aluminum Dutch oven, though? Is this as good as a cast-iron Dutch oven?

Pros and cons

While the cast-iron Dutch oven is a superior cooking device, it’s also about three times heavier than the aluminum Dutch oven. Although this may not be much of a problem for short hikes (or if you’re not backpacking), that consideration goes out the window if you are hiking for long distances. In that case, an aluminum Dutch oven beats cast-iron because it’s so much lighter, and will do the job just fine.

Cooking with an aluminum Dutch oven versus cast-iron

If you haven’t cooked with an aluminum Dutch oven before, give yourself some practice before you take it out on the trail. Aluminum is much, much less forgiving when it comes to cooking, because it doesn’t transfer heat as well and doesn’t hold it as well, either. Therefore, the aluminum Dutch oven is much more “finicky,” and is going to require a lot more finesse than a cast-iron Dutch oven will. Give yourself some time to learn how to cook with an aluminum Dutch of before you try cooking with it out in the boonies.

What about aluminum in your diet?

You may be one of those people who avoids cooking with anything aluminum-based, simply because radical science has found aluminum deposits in the brains of Alzheimer’s patients; as the thinking goes, aluminum in the diet may contribute to or even cause these aluminum deposits and therefore may be a factor in whether or not you develop Alzheimer’s disease.

In truth, whether or not those aluminum deposits come from aluminum cookware is debatable, although it may be a good idea to avoid it whenever you can. In this case, it’s generally true that taking a “moderate” attitude is key. You may not be able to entirely avoid using aluminum cookware on the trail, for example, but you can certainly use cast-iron and other generally more acceptable materials in your cookware off the trail. But the bottom line is, it’s up to you. You’ll need to “weigh” whether or not the weight of cast iron (and its fragility relative to aluminum) is doable, or whether you can put up with an aluminum Dutch oven and other cooking devices for the short term.

Doing both?

You can also decide to buy an aluminum Dutch oven specifically for backpacking, and then choose cast-iron cookware for more moderate camping trips, like those taken at established campgrounds. If you have to carry a Dutch oven with you everywhere you go, chances are you’ll consider the aluminum Dutch oven superior no matter its shortcomings. At the same time, if most of your camping is done in environments where you can transport most gear by car, they cast-iron Dutch oven is probably a better choice versus the aluminum. Use both and choose the best Dutch oven material for each particular situation, and you’ll come out ahead in the long run.

Welcome to Quality Dutch Ovens, inside you will discover an amazing selection of low priced and excellent quality aluminum dutch oven.

Chimney pots + chimney pot

So you have decided to take the plunge and purchase a unique type chimney pot for your chimney.  You figure that the pot needs to be fixed anyway so why not fix it with a quality crafted one to make it look good.  Odds are this is the only time in your lifetime it will need to be fixed so you are going to make sure it looks nice.  Before a lot of us put anything either on or in our houses we can be curious as far as finding out how it is made.  It is of quality craftsmanship?  Is it safe?  Are the materials used top of the line so the item will last a long time?  These are just some of the questions that usually run through people’s minds.  People’s knowledge of chimney pots in general is usually not that vast so it stands to reason they for the most part have no clue as to how they are made.  After reading this article you will no longer be one of those people.

One thing that is quite refreshing and unique about how chimney pots are made is the fact that they are still made today by roughly the same process they were made by decades and decades before.  The focus in making a chimney pot is focused on quality handmade craftsmanship and in today’s world of mass production this is becoming more and more less prevalent.  The first in making chimney pots includes the pot being hand crafted by either being thrown on a wheel or on a mold of some kind.

After put on the wheel it is now time for the artisan to take over.  This artisan will handcraft the chimney pot to the specifications laid out for him.  Once they are completed the mold must go through a complete drying process.  This drying process can take several days and once dried the chimney pot mold is then put into 2000 degree or more kiln.  The type of kiln your chimney pot will go into will vary based upon the company that is making it as well as the type of kiln you require.

Most people are comforted by the care and dedication it takes to build a chimney pot.  They know that there cannot be any shortcuts taken in the building of them and they all need to be constructed by the handcrafted process outlined above thus making it impossible for any kind of quick fix.

I have experience with purchasing a custom fireplace screen, but especially with purchasing a chimney pot and I wanted to share this info with others who are interested.

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