Step into Cone E Island for a little trip to the tropics and plenty of great things to eat.  Gourmet ice cream treats are their specialty but it doesn’t stop there.  They have a fantastic menu of sandwiches, wraps and other goodies like Caribbean Chicken, Pulled Pork, Nice Onion Rings and even Southern Fried Pickles.  Great Gourmet Burgers too.  Prices are MORE than reasonable.  So next time you’re hungry for lunch, dinner or just a snack give Cone-E-Island a try.

I personally recommend the Buffalo Chicken Wrap and the Big Kahuna Banana Split.

Check out their menus and more at their website.

Cone-E-Island is in the Murphy’s Shopping Center on the White Horse Pike and Atco Ave.

www.cone-e-island.com

This is similar to what happens inside older refrigerators. Instead of water, though, the refrigerator uses chemicals to do the cooling.

There are two things that need to be known for refrigeration.

2. When you have two things that are different temperatures that touch or are near each other, the hotter surface cools and the colder surface warms up. This is a law of physics called the Second Law of Thermodynamics.

Old Refrigerators

If you look at the back or bottom of an older refrigerator, you’ll see a long thin tube that loops back and forth. This tube is connected to a pump, which is powered by an electric motor.

Inside the tube is Freon, a type of gas. Freon is the brand name of the gas. This gas, chemically is called Chloro-Flouro-Carbon or CFC. This gas was found to hurt the environment if it leaks from refrigerators. So now, other chemicals are used in a slightly different process (see next section below).

CFC starts out as a liquid. The pump pushes the CFC through a lot of coils in the freezer area. There the chemical turns to a vapor. When it does, it soaks up some of the heat that may be in the freezer compartment. As it does this, the coils get colder and the freezer begins to get colder.

In the regular part of your refrigerator, there are fewer coils and a larger space. So, less heat is soaked up by the coils and the CFC vapor.

The pump then sucks the CFC as a vapor and forces it through thinner pipes which are on the outside of the refrigerator. By compressing it, the CFC turns back into a liquid and heat is given off and is absorbed by the air around it. That’s why it might be a little warmer behind or under your refrigerator.

Once the CFC passes through the outside coils, the liquid is ready to go back through the freezer and refrigerator over and over.

Today’s Refrigerators

Modern refrigerators don’t use CFC. Instead they use ammonia gas. Ammonia gas turns into a liquid when it is cooled to -27 degrees Fahrenheit (-6.5 degrees Celsius).
A motor and compressor squeezes the ammonia gas. When it is compressed, a gas heats up as it is pressurized. When you pass the compressed gas through the coils on the back or bottom of a modern refrigerator, the hot ammonia gas can lose its heat to the air in the room.

Remember the law of thermodynamics.

As it cools, the ammonia gas can change into ammonia liquid because it is under a high pressure.

The ammonia liquid flows through what’s called an expansion valve, a tiny small hole that the liquid has to squeeze through. Between the valve and the compressor, there is a low-pressure area because the compressor is pulling the ammonia gas out of that side.
When the liquid ammonia hits a low pressure area it boils and changes into a gas. This is called vaporizing.

The coils then go through the freezer and regular part of the refrigerator where the colder ammonia in the coil pulls the heat out of the compartments. This makes the inside of the freezer and entire refrigerator cold.
The compressor sucks up the cold ammonia gas, and the gas goes back through the same process over and over.

How Does the Temperature Stay the Same Inside?

A device called a thermocouple (it’s basically a thermometer) can sense when the temperature in the refrigerator is as cold as you want it to be. When it reaches that temperature, the device shuts off the electricity to the compressor.

But the refrigerator is not completely sealed. There are places, like around the doors and where the pipes go through, that can leak a little bit.

So when the cold from inside the refrigerator starts to leak out and the heat leaks in, the thermocouple turns the compressor back on to cool the refrigerator off again.
That’s why you’ll hear your refrigerator compressor motor coming on, running for a little while and then turning itself off.

Today’s refrigerators, however, are very energy efficient. Ones sold today use about one-tenth the amount of electricity of ones that were built 20 years ago. So, if you have an old, old refrigerator, it’s better to buy a new one because you’ll save money (and energy) over a long period of time.

For more information go to:

• Argone National Laboratory – Ask A Scientist (http://newton.dep.anl.gov/newton/askasci/1993/eng/ENG30.HTM)

• Mr. Hand’s 8th Grade Science Site (www.mansfieldct.org/schools/mms/staff/hand/heatrefrig.htm)

• How Stuff Works – Refrigerator (www.howstuffworks.com/refrigerator.htm)
• Science Treasure Trove – refrigerator page (www.education.eth.net/acads/treasure_trove/refrigerator.htm)

Source: http://www.articlecircle.com/ – Free Articles Directory

About the Author

Eating healthy is something we all would like to do, although it can be hard.

In order to eat healthy, you must first make the right food choices. Eating healthy is all about what you eat, which makes the choices very crucial to your results.

Grains

You should consume 6 ounces of grains per day. To do this, you can eat 3 ounces of whole grain cereals, breads, rice, crackers, or pasta. You can get an ounce of grains in a single slice of bread, or 1 cut of cereal.

Vegetables

These should be varied, as you should eat 2 1/2 cups of them each day. You should start eating more of the dark vegetables, such as broccili and spinach. Carrots and sweet potatoes are good as well. You should also eat more dry beans such as peas, pinto beans, and even kidney beans.

Fruits

Fruits are very important. You should try to eat 2 cups of them each day. Focus on eating a variety, such as fresh, frozen, canned, or even dried fruit. You can drink fruit juices as well, although you should use moderation when doing so.

Milk

Milk is your calcium rich friend. For adults, 3 cups is the ideal goal. For kids 2 – 8, 2 cups is where you want to be. When choosing milk products or yogurt, you should go for fat-free or low-fat. Those of you who don’t like milk or can’t have it, should go for lactose free products or other sources of calcium such as fortified foods and beverages.

Meat and beans

Eating 5 ounces a day is the ideal goal, as you should go lean with your protein. When eating meat, always bake it, grill it, or broil it, as this will prevent grease from adding to the equation. You should vary your protein as well, with more fish, beans, peas, and nuts.

When cooking your food, you should also limit solid fats such as butter, margarine, shortening, and lard. These foods may add flavor to your dishes, although they can also help raise your cholesterol as well. Therefore, you should try to add these foods and any foods that happen to contain them.

To help keep your saturated fat, trans fat, and sodium low, you can check the nutrition facts label. This label can be found on the food package and will tell you all the information you need to know about the food item.

By picking your foods wisely and watching what you eat, you’ll help control your lifestyle. Exercise is great as well, as it goes along perfect with a healthy eating lifestyle. No matter what your age may be, eating healthy will help you keep your active lifestyle for years and years – even help you and your health in the long run as well.

Information on watermelon facts can be found at the Fruits And Vegetables site.

Article Source: http://www.ArticleBiz.com

(* NOTE – This Poll only lets you vote once)

There are in the world of American connoisseurs and wine snobs a dozen cardinal rules of ostentatious wine service. Silly or otherwise, correct stemware is one of the first and foremost “rules” when it comes to properly serving fine wine.

As for correct stemware, it is suggested that you first get rid of those pretty wineglasses you received as a wedding gift. They may look lovely displayed on a shelf, but, with certain exceptions, they are worse than useless for drinking wine. Why?  Because the wine-ignorant manufacturers make them in thimble sizes that don’t hold enough wine for more than a taste.

When you serve a guest the skimpy two-ounce portion of Tempranillo (http://www.wineaccess.com/wine/grape/Tempranillo/) that the average one of these baubles holds, he empties it at a single sip and waits, thirsty and embarrassed, for you to pour some more. In Europe you are served table wine in respectable stemmed bowls that hold seven, eight, or even nine ounces.  Rarely are they poured more than two-thirds full; the head space allows the wine to send forth its fragrance, which is part of its flavor.

You will do better to serve table wine in your water goblets than in the tiny so-called wineglasses. If the water glass seems too big, pour it only half full. At a dinner in your home, four ounces of table wine is a decent serving; the average guest will have a second glass. Your old-fashioned cocktail glasses, or even your highball glasses, are equally acceptable.

Or buy some of the sensible wineglasses which a few manufacturers are at last beginning to place on the market in
response to the urgent pleas of vintners. The best ones are plain in design, to let the wine’s color show through; they are tulip-shaped—narrower at the top than at the widest part of the bowl-thereby concentrating the wine’s bouquet to delight your olfactory sense. A fine glass of Pinot Noir (http://www.wineaccess.com/wine/grape/Pinot%20Noir/) will practically illuminate a red glow from a glass such as this.

They measure seven or eight ounces to their brim, providing a four-ounce serving when half full, and are sturdy enough to survive ordinary dishwashing. They can be used for all kinds of wine, pouring only a third of a glass when serving Sherry. The thimbles in your set of stemware will do for cordials; or, if they can hold at least two ounces without spilling onto the tablecloth, are also suitable for serving Sherry, Port, and other dessert wines.

Whoever first inflicted on American householders the several different grotesquely shaped, various-sized and colored glasses that are sold as complete sets for the separate serving of Claret, Barbera, Rhine wine, Sauterne, Sherry, and Port, must have copied them out of some rare old book treasured only by glassware hobbyists.

In medieval Europe, it is true; every ancient winegrowing district originally developed its own distinctive wineglass. For example, the old Rhine wine glasses were colored green to hide the fact that early Rhine wines were often cloudy and brown.  Such relics of past centuries are no excuse for bamboozling the average American shopper into buying ridiculous glassware. 

About the Author: Sarah Martin is a freelance marketing writer
based out of San Diego, CA. She specializes in international travel, cuisine, and fine wine. To browse a wide selection of varietals including Tempranillo and Barbera, please visit http://www.wineaccess.com/.

Source: http://www.isnare.com

Permanent Link:
http://www.isnare.com/?aid=321875&ca=Food+and+Drinks

 There’s something magical about this time of year when everything is trimmed with tinsel and various shades of red and green. Festive music is playing in every shop and people are having parties, entertaining friends and enjoying time with family. In that spirit, we’ve decided to share some of our best baking secrets with you to ensure that your holiday baking will be the best it’s ever been.

1. Start out Fresh: Last season’s ingredients just won’t cut it. Stock up on fresh holiday cookie baking ingredients and start out fresh. A holiday cookie that tastes likes stale flour just won’t do it. Sugar might be able to keep for quite a while, put products like, baking soda and flavored extracts can quickly become stale and dull-tasting.

2. Easy on the Oven: Overbaking will result in dry hard cookies. Follow the recipes time for baking closely, and remember to pre-heat your oven before sticking the cookies inside. Most cookies should be removed from the oven while they’re still soft and just lightly browned around the edges. They should be moist & chewy and will firm up after cooling. Be sure to store them in an airtight container to keep them fresh.

3. Keep the Cookies Handy: Fresh cookies are the best cookies, so when baking, make an extra batch or two. Tightly covered containers is perfect for storing cookie dough in the refrigerator for when you need it.

4. Keep it Clean: For easy clean up, grease a tray or dish with margarine without getting your hands dirty: put your hands inside a small plastic sandwich bag. Just turn the bag inside out when you are done and throw it away!

5. Don’t use Guesswork: Baking is not like cooking. Cooking allows you to improvise ingredients and alternate easily with various quantities and mostly you can still cook up a perfect meal. You need to ensure that the recipe ingredients and measurements are spot on as baking takes a lot more precision. There are however exception, if you want to change the flavour of a cookie recipe dough you can easily exchange it for another and still come out with a perfect batch.

6. Freezing to Make it Easy: If you are not going to be serving your cookies in the next three days, freeze them. To freeze, cool the cookies thoroughly before wrapping them well. Good packaging keeps cookies in prime condition and prevents dry freezer air from drying them out. Freeze cookies in layers, separated by a sheet of waxed paper. To thaw, let the cookies stand for 15 minutes in the container at room temperature.

7. Tasty Nutty Treats: Pre-heat your oven to 180 degrees and spread the nuts in a single layer on a baking sheet. Bake 5 to 7 minutes, or until lightly toasted. Or, toast in the microwave by spreading nuts in a single layer on a microwave plate and microwave on High for 2 minutes. Stir nuts, then continue cooking 1 to 2 minutes longer, until nuts are fragrant and toasted to taste.

8. Chocolate to Top it all Off: To create the ultimate garnish for baking use something sweet, smooth and decadent like chocolate. By drawing a vegetable peeler across the narrow side of a chocolate bar it will make small chocolate curls. To make large curls, draw the vegetable peeler across the wide side of a chocolate bar. Making curls for decoration is easiest when you use milk chocolate.

—

Article Source: http://www.upublish.info

photo by Marc Fleischner