Monday, December 26, 2011

How To Prepare For An Earthquake


Different from most natural disasters, there is typically no warning when an earthquake strikes. Earthquakes come out of nowhere and can cause untold destruction. Most earthquakes are barely noticeable but some are deadly. Earthquakes occur along fault lines. Pressure builds up in the ground over a long long period of time. In the end, the pressure becomes too intense and the ground shifts, causing the ground to move and shake. In certain cases, an earthquake is the result of volcanic eruption.
If you live in a fault line area, there are a few things you should do to prepare for an emergency. Set a meeting place set up with your family. Take the time to explain to the children what is an earthquake and what they should do if one occurs. Have emergency supplies available at all times. Canned food, can opener, and fresh water are essential at least for three days. Don't forget to have a stocked first aid kit and medications. You should also get a battery-powered radio, flashlights, batteries, and blankets. If you have pets have supplies for them as well.
Here are some very important things to do if you find yourself in an earthquake. It is very important to remember is to remain as calm as possible.

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Inside of the house:
Find something heavy and sturdy and hide underneath. Try to find a desk or a table, a bed will do also. Do not move more than five feet from where you are if at all possible. as soon as you find something to climb under, stay put and hold on. Stay away from windows and mirrors that may shatter. Stay away from heavy objects that may fall on you and try to avoid the kitchen. Kitchens are full of dangerous things that may fall out of cupboards and drawers. If you have a blanket or a pillow, use it to cover your head as you kneel down. If you can't find anything, use your hands to shield your head and your neck.
If you'r on the ground floor, don't go outside.  Debris can be falling and hit you as you try to exit the building. If you are on the second floor, attempting to go downstairs id bad. Stairways may collaps.
If you are at work, in an office building, don't try to exit and DONT use the elevators. If you are inside a crowded arena or in a movie theater, do not try to leave. Don't leave your station and get on the floor. Use your jacket, purse or your hands to cover and protect your head and neck. If you aren't at your seat, move away from areas with glass or mirrors. Take the same precautions as you would in any other indoor area.

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Outside:
If you can, move to an open area . Try to find a place that is free from telephone poles, power lines, and other things that can fall and hit you. If you are walking on a sidewalk near tall buildings when an earthquake hits, get as soon as you can underneath the nearest doorframe in order to avoid falling debris. If you have a briefcase or a purse, use it to shield your head.
When you are near a beach, enter the water if you can. If you are near a river, move away from the banks.
If you are in the mountains, look out for falling rocks and landslides. Also be aware that cliffs may become unstable and fall. Move away from such areas.

Inside a car:
Stop if it is safe to do so and stay in your car do not stop on bridges, in tunnels, or near underpasses. Try to avoid power lines and telephone poles if you can by getting into the clearest position available.

Make Your Emergency Kit

Following a major disaster the usual services we take for granted, such as running water, refrigeration, and telephones, may be unavailable. Experts recommend that you should be prepared to be self-sufficient for at least three days. Store your household disaster kit in an easily accessible location.  Put contents in a large, watertight container (e.g. a large plastic garbage can with a lid and wheels) that you can move easily.

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You have to take with you and kit should include:
Water at least one bottle for every person per day
Food ready to eat or requiring minimal water
Manual can opener and other cooking supplies
Plates, utensils and other feeding supplies
First Aid kit and instructions
A copy of important documents and phone numbers
Warm clothes and rain gear for each family member.
Heavy work gloves
Disposable camera
Unscented liquid household bleach and an eyedropper for water purification
Personal hygiene things, feminine supplies, hand sanitizer and soap
Plastic sheeting, duct tape and utility knife for covering broken windows
Tools such as a crowbar, hammer and nails, staple gun, adjustable wrench and bungee cords.
Blanket or sleeping bag.
Large duty plastic bags and a plastic bucket for waste and sanitation.
Any special-needs items for children, seniors or people with disabilities. 
A component of your disaster kit is your survival bag. Put the following items together in a backpack or another easy to carry container in case you must go out fast.  Prepare one Go-bag for each family member and make sure each has an I.D. tag. You may not be at home when an emergency strikes so keep some additional supplies in your car and at work, considering what you would need for your immediate safety.

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  • Flashlight
  • Radio and battery operated
  • Batteries
  • Whistle
  • Mobile Phone
  • Dust mask
  • Pocket knife
  • Emergency cash in small and quarters for phone calls
  • Sturdy shoes, a change of clothes, and a warm hat
  • Local map
  • Some water and food
  • Permanent marker, paper and tape
  • Photos of family members and pets for re-identification purposes
  • List of emergency point-of -contact phone numbers
  • List of allergies to any drug (especially antibiotics) or food
  • Copy of health insurance and ID cards
  • Extra prescription eye glasses, hearing aid or other vital personal items
  • Prescription medications and first aid supplies
  • Toothbrush and toothpaste
  • Extra keys to your house and car
  • Any special-needs items for children, seniors or people with disabilities. Don't forget to make a Go-bag for your pets.


Sunday, December 25, 2011

Bikini Line Hair Removal Cream

There are a number of options available on the market today for people who want to get rid of unwanted hair from down below. One of which is a bikini line hair removal cream. 

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While some of these options are affordable they can consume a lot of your time. Other methods are less time-consuming but can prove very expensive. 

Methods Of Removing Hair From Your Bikini Line: 

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Shaving: is the most common removal method because it is quite inexpensive and available to everyone. However the drawback of shaving is that you are required to repeat the process every couple of days. 
Furthermore you may get ingrown hairs, razor burns or bumps, cuts or nicks plus experience skin irritation. Let's face it; it just isn't practical when you want to remove hair from that delicate bikini line area. 
                                                                                    
Plucking: 
Plucking is also a cheap method of removing unwanted body hair since tweezers are the only thing you would need for this procedure. Plucking can be a time-consuming process since you have to remove the hair one by one not to mention that it can be extremely painful.
It can cause swelling since the hair follicle will get irritated and you can develop ingrown hairs since the shaft underneath the skin will get damaged. In addition you need to pluck every few weeks just to keep the area hair free. 

Waxing: 

Waxing is another hair removal process that you can consider but it's not that affordable compared to the above mentioned methods. Plus it can be a painful ordeal since the procedure involves pulling out the hair from its root.
And since the bikini line is a sensitive area you can imagine how that would feel. Also you would usually have to go through the procedure every month. 


Electrolysis: 

Electrolysis and laser hair removal treatment eliminates hair by transmitting electric current through the hair follicle. This process is both time-consuming and expensive. 
Multiple sessions are required to treat a certain area. It is considered to be a permanent hair removal solution although you may need many sessions which can cost upward of $3000. Sadly the very high price tag makes this option too expensive for most people. 

And Finally Bikini Line Hair Removal Cream: 
A bikini line hair removal cream can quickly get rid of hair by breaking down keratin the main protein of the hair strand so you can easily wipe away the hair and cream with a damp cloth.
Not only is a bikini line hair removal cream cheap but it is pain-free too. These creams are ideal to remove all sorts of body hair such as from legs, underarms and that dreaded upper lip hair. 
These creams not only remove hair but exfoliate and moisturize thus leaving your skin looking and feeling great. 

7 Benefits of Laser Hair Removal Treatments

Everywhere around the world, people are saying goodbye to the ancient practice of epilating, waxing, shaving and plucking to welcome laser hair removal. 

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Why? Well one obvious and very popular reason is that it is permanent. Yes, you betcha, no more six-week visits to the beautician to sit there in sheer pain. 

This sought after treatment uses technology so efficient that it works nearly on any type of skin and can conform to suit any area on the body. That's right, it is a service (one of the lucky few) that is being driven by consumer demand. 
Apart from the obvious benefit that we mentioned above, some of the other benefits are: 
It can get you rid of unwanted hair in almost any part of your body - it has been proved that 60-95% of targeted hair can be got rid of within a span of 6 months. 
It is relatively cheap - if you add up how much you would spend for the rest of your life on an alternative hair removal treatment (that is only temporary), most of us would agree that laser hair removal is (in the long run) going to save you a lot of money. 
It is safe, quick and kind on skin so you needn't worry about ingrown hairs, irritation or red bumps. 
Save time - after laser hair removal, you won't need to spend mornings on end at your local beautician. 
It is painless - very few customers face discomfort or pain, which is a great relief when most of the alternatives like waxing can be extremely painful. 
Any of the unsupported risks fair outweigh the benefit. 
Laser hair removal is versatile and caters to all body parts including legs, arms and sensitive areas like face and bikini. 

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With so many benefits, it is easy to see why people are making the switch from temporary to permanent hair removal. It is a much viable investment option, which suits today's busy marketplace. 

This treatment is so popular in fact that any salon or cosmetics treatment facility which doesn't offer it is at a huge disadvantage. Not only are you not capitalising on a genuine need within your market, you are limiting your staff and your business to traditional cosmetics methods and let's face it, no-one wants to be old especially in the beauty game. 

Laser machines are ideal for many beauty treatments including hair removal, and can be purchased or leased to suit your budget. And we believe that with even the limited amount of promotion, you should have laser clients walking through the door in no time at all - for some, and most, it is a revolutionary service that just makes sense.

Sailing Boats

Set sail on the adventure of a lifetime. Sailing boats are big again. Not that they ever left. Sailing is one of the oldest forms of transportation after all. If you're looking for a new hobby or are just interested in what the chic do in their spare time, welcome to the world of sailing boats. 

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There are many different kinds of sailing boats, but all rely on the simple mechanism of the sail. The sail is hoisted and catches the wind. You maneuver through the water by controlling the sail. Any child with a toy boat could tell you that. But what's really the allure of life on the open seas is the pleasure of not being tied down. 

When you sail, you are free. You are not tied to the moorings. You have the whole world at your disposal. Young and old alike enjoy the thrill of being out on the sound with the seagulls overhead and nothing but blue sky on the horizon. It's as inspiring as it gets. 

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If you're interested in sailing, check out a local boating club. You may be able to find a good used sailboat that you can pick up for a song. Then, start learning the basics. Sailing has a language all its own. Hook up with a good charter company to get a few lessons under your belt before you head out on your own. There are regulations out on open sea that you need to be well versed in. 

Join the American Sailing Association so you can start networking with other like-minded sailing enthusiasts. You'll start to talk the talk and soon you'll be captain of your own vessel. Many local clubs welcome new members and are happy to share stories and advice with novices. 

It doesn't matter if you're fresh out of high school and want to sail around the world or are a new retiree looking for a fun way to get out into nature. Sailing is an exciting sport that quickly becomes addictive. So take along a mate or two and head off for adventure. With the wind at your back, you're sure to find a new lifestyle that you can't imagine you ever lived without. 

Learn to read the weather as well as maps and charts. You'll not only feel like a seasoned old sea dog, but you'll keep yourself safe at the same time. The fun is ready to begin. Are you? 




Types of Boats


There are almost as many boats on the market as there are types of boat buyers. Although the variety is exceptional, allowing you to purchase a craft that's especially suited to a specific purpose, sometimes the diverse selection can be overwhelming. 

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How can you choose a boat that's just right for your particular goals? First, become familiar with the basic types of boats that are available. It's also wise to learn some of the indispensable terms that boat manufacturers and sellers use. 

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Vessels: 
"Vessel" is a common, all-purpose word for a boat. In fact, any vehicle used on the water-from a raft to an ocean liner-may be referred to as a vessel. 

Powerboats:

Any vessel that is propelled by machinery, such as an inboard motor or a jet drive propulsion system, may be termed a powerboat. For example, fishing boats, which have engines, may also be referred to as powerboats. 

Houseboats:

Houseboats are not only appropriate for cruising, but they also provide living accommodations. Most contain sleeping quarters and kitchen facilities as well as full baths. Models which are meant for cruising are also powerboats; that is, they are propelled by engines.


Sailboats:

A sailboat is any vessel that lacks a mechanical means of propulsion, in other words, an engine. These boats travel under sail alone, propelled by the force of the wind. Modern sailboats range from one-person vessels to luxury yachts that can comfortably accommodate several passengers. 

There are three general types of sailboats: daysailers, cruisers and racers. Daysailers, also known as dayboats, are small sailboats that are comfortable for short excursions. Daysailers provide boaters with roomy cockpits and may even come outfitted with an auxiliary outboard engine; however, they lack sleeping quarters, hence the prefix day. 

Cruisers come in two sizes, medium and large. Unlike the daysailers, they have cabins that contain sleeping quarters. They are also outfitted with bathrooms and kitchen areas. Most have auxiliary inboard motors, too. 

Racers are sailboats primarily designed for racing competitions; therefore, they are built for speed and easy handling, not relaxation. Unsurprisingly, racers contain minimal built-in creature comforts. A hybrid of the racer and the cruiser, the racer/cruiser is a fast sailboat designed with comfortable accommodations. 

Catamarans:

Catamarans have twin hulls, providing boaters with the safety, speed, comfort and stability that a single-hulled boat simply can't offer. Catamarans may be propelled by sail alone; however, some have mechanical propulsion systems. 



Zodiac Vessels: 
High-performance Zodiac brand aluminum boats are among the most popular vessels available today. Constructed with rigid, conventional deep-V hulls that have excellent stability and buoyancy, Zodiac boats will endure any type of weather. Used worldwide commercially and in rescue operations, these boats are renowned for their superior handling and durability. 

Helpful information for the Vitamin E

Vitamin E is very important for a variety of functions within the body. A healthy heart needs plenty of the Vitamin E as it has been shown to actually prevent heart disease. The Vitamin E will also help contain any existing heart disease and prevent it from getting worse.

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Vitamin E is additionally vital in protecting the cell membranes from the harmful toxins that are present in the body. Without Vitamin E, amongst others, the cell membranes would be damaged and this could lead to serious health problems, including cancer. The reason why Vitamin E is so effective against " free radicals " is that it is fat soluble so it could be absorbed into the cell membranes. The Vitamin E is therefore required for the body's defence mechanism.

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The recommended daily amount of the Vitamin E that a person requires depends on their body weight. This is connected to the fact that the more fat a diet plan contains then the more of the Vitamin E that is needed. However, the only foods that really contain any reasonable quantity of the Vitamin E are vegetable oils, seeds, wheat germ, and nuts. It is for this reason that most people should take some form of Vitamin E supplement.

A deficiency of Vitamin E has no effect on a person immediately. The truth is, it can take months for the outcomes of insufficient Vitamin E to be detected. After years of Vitamin E deficiency there may e some detectable damage to the nerves of the spinal cord or retina of the eye but this is very rare. Most people obtain enough Vitamin E from a normal diet but it is necessary that the food that a person eats includes a little fat to help with the absorption of the Vitamin E.

There are some medical conditions that may result in a deficiency of Vitamin E and may require the person to take Vitamin E supplements. Cystic fibrosis leads to a person to be unable to digest fats well which results in less of the Vitamin E being absorbed. Crohnís disease causes to reduce absorption rates of the Vitamin E and a supplement may be necessary. Some forms of liver disease can also lead to problems absorbing the Vitamin E, especially through the intestine. Of course, as fat is needed to help absorb sufficient amounts of the Vitamin E, anyone on an extremely low-fat diet will need to discuss their options for raising the amount of Vitamin E that their body requires.

The Importance of the B12 vitamin

The B12 vitamin is among the b vitamins that are necessary to maintain a healthy body. Otherwise known as Cobalamin, the 12b vitamin is needed for the processes to convert the carbohydrates, fats and proteins from food into energy. B12 also, more to the point, helps keep the red blood cells healthy and for that reason prevent heart disease as well as keeping the immune system functioning at its maximum level. In addition, B12 is used to generate the protective covering of all nerve cells in the body.

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The most crucial function of B12 is to form healthy red blood cells. However, all cells need B12 to keep them healthy. It's the white blood cells, amongst others, which need B12 to help ensure that the immune system functioning properly. All of the nerve cells in the body also need B12 to form their protective fatty layer. This is required for all of the nerves but is particularly so for all those in the brain. If there is not sufficient B12 to produce this protective layer then the brain will not be working correctly.

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Interestingly, the amount of B12 that the body needs is relatively small but is needed on a regular basis. However, B12 on its own is not enough as the body cannot absorb it easily. To aid the body absorb B12 the stomach produces intrinsic factor which enables more of the B12 to be absorbed. B12 is only present in animal foods such as liver, eggs, fish and meat but most people consume way over their recommended daily amount of B12. This is not a problem as the body can only absorb about 50 % of the B12 that is consumed. It is also worth noting that the body can recycle the B12 which decreases the impact of a B12 deficiency. However, strict vegetarians or vegans will certainly require B12 supplements if they do not eat any animal products that contain B12.

If the body doesn't have enough B12 then anaemia is the most obvious symptom. Obviously, this is because of the fact that there is insufficient B12 to make healthy red blood cells. Anaemia can even be caused by the body not creating enough intrinsic factor to help absorb the B12 that is available in the food consumed. The body tends to makes less intrinsic factor once a person reaches 50 and this will lead to less B12 being absorbed and supplements of B12 may be required. Kids are also at risk from anaemia simply because they may not consume the food that contain B12. Women that are pregnant need more B12 considering that the baby is absorbing B12 throughout the pregnancy to develop properly.

How To Cook The Best Steak In The World

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

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There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result. 

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The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later). 
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium. 

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium. 
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle. 

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside. 

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours. 

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat. 

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill. 
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat. 


The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up. 

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically). 

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger. 
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready. 

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!" 

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey. 

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished. 
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed. 

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination. 

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside. 

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked. 
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you. 

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender. 

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

Tips For Cooking With Real Firewood

I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far my very favorite way to cook is over a real hardwood firewood fire. While good charcoal and smoker cooking can certainly give you some nice char-broiled wood flavors, there is nothing quite like a real wood fire. There is something very primitive and romantic about it, harking back to pre-modern times when food was all cooked over an open wood fire. 

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Most people do not take advantage of real wood to cook anymore because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and pretty much hassle free nowadays. However, there is something to be said for a leisurely afternoon, building a real fire and then using that fire to perfectly cook your grilled meal. Sometimes I don't want "quick", "easy" or the bare minimum. 
So for all those like-minded grillers out there, those who want to get a little more primitive and a lot more delicious, here are some tips for how to cook with real firewood on your grill, fire pit or even in your fireplace. It takes some time and it take some practice to get right, but I think you will love the results!
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Choose Good Hardwoods: 
At the heart of great wood cooking is good firewood which burns long, hot and gives off savory aromas. Don't skimp in this department! All of the smoky, grilled flavor that you get in your food comes from your wood so if you use bad wood, your results will be bad. So what is bad? First of all, avoid softwoods in general.
Softwoods burn easily and hot but don't burn as long and don't tend to develop long-lasting hot embers at their core. Softwoods, like pine for example, also tend to be fairly resinous and many give off piney or other sharp smells which, while not unpleasant, do not pair well with food. You can use softwoods to help get your fire started, but what you really want for the majority of your firewood is good, seasoned hardwoods. 
Hardwoods are denser and will burn longer and hotter. They take longer to get started, but the extra work is worth it. There are dozens of hardwoods that make great fuel for cooking, some of which have very distinct and delicious aromas and flavors. Oak is very common, which gives off a rich, smokey aroma. I prefer fruit and nut woods as they tend to have a milder, almost sweet, aroma. Some excellent choices are almond wood, apple wood, pear wood, and pecan wood, if you can find them. Most people know about mesquite and hickory for smoking, but they are also hardwoods which make excellent fuel. If you happen to live on a vineyard, old grape vine cuttings make great wood for quick fires! 

Build Your Fire Ahead: 
As I mentioned above, starting a hardwood fire can take some time to really get going. In addition, because you want to cook with embers as much as possible, you want to give your fire a chance to burn down as much as possible before you throw food on top. This can take quite a long time and depending on how much you are planning to cook and how big your fire pit or grill is, this can take literally several hours to build the fire, keep feeding it to build up a core of embers, and then let the large flames die down before starting to cook. Of note, while I generally prefer to do this type of wood fire cooking on an outdoor fire pit with a grill grate, most people don't realize that you can burn a wood fire in most heavy duty charcoal grills as long as it is big enough. I have used the large Weber 22-1/2" charcoal kettle grills to good effect as well as some Char-Broil charcoal grills. 

Cook with Embers: 
As mentioned above, when cooking with real firewood, cooking over the hot embers is ideal. Why? A new fire, which has just been started does not give off much heat. Additionally, there are large flames coming up from the wood. If you lay a grill grate across this young fire, you will not get much radiant heat and instead will have big open flames lapping up around your food. This spells disaster for grill cooking! Your food will not cook on the inside very fast and the outside will catch fire and get burned to a crisp in no time! 
To avoid this and to get the most of your firewood, take your time and start early. Red glowing embers give off tons of heat and don't have big flames. If cooking in a fire pit or large grill, start your fire early and keep adding wood for a while to build up a deep core of hot, glowing red embers at the bottom. Then let the top wood burn down until you barely have any flames left, just a big, deep pile of red embers. These embers give off a lot of heat and because they don't have large flames, they are less likely to char your food to a crisp. Only then should you lay your grill grate across and add your food. If you are cooking a lot and the heat starts to die down, stirring the embers with a poker helps to get more oxygen to the wood and will increase the heat for a while. If you really need more fuel, you can add firewood to the side and only push it over, under the cooking area, when it has burned down and no longer has large flames. 

Rotisserie Cooking: 
One way to get a lot out of your wood fire cooking is to use a rotisserie. There are various rotisserie contraptions that can be purchased at grilling and camping supply stores. These are basically a large motorized or hand-turned spit that rotates over your fire pit. This is advantages for several reasons. First of all, for large roasts, such as whole poultry, pigs, and other large roasts, it gives you a very even, consistent cooking heat throughout the meat so that your food stays succulent and evenly done. 
Also, for these larger roasts, laying them directly over hot embers can burn the surface long before the interior is even warm. Finally, the rotisserie can hold your food a considerable distance above your wood fire so that you can even cook over open flames without your food burning. If high enough, only the rising heat, not the actual flames, reaches your food, which is perfectly rotated in the aromatic smoke. Therefore, prep time is reduced as you don't have to burn your wood down to embers first, although some embers help to supply adequate heat. For grilled leg of lamb and whole chicken and game birds, rotisserie cooking over a fire pit is one of my favorites! 

Fireplace Cooking: 

In the winter it is often too cold outside to cook outdoors. However, many of us have a wonderful real wood cooking area right in our homes, although some of us don't realize it. Most fireplaces are used exclusively for heat and ambiance these days, but years ago it was the primary cooking area in many houses. I love hearth cooking and it is not as difficult as most people think. For most types of fireplace cooking, special equipment is needed. There are fireplace cranes available which hold a handled Dutch oven pot or kettle over your fire to cook stews, soups or coffee. Fireplace grills are available which is basically a grill grate that sits over your firewood grate in the fireplace and allows you to grill any number of foods. 
Even fireplace rotisseries are available which sit just in front of the fireplace and slowly turn your roast meats. But if you don't want to invest in any extra equipment, there is always string-turned fireplace cooking. Traditionally a way to roast a leg of lamb in front of the fire, I have adapted string-turning to roast a number of different types of roasts, from whole poultry to tri-tip. All you need is a long piece of kitchen twine and a screw or hook installed in your mantle above your fireplace. The weight of the roast slowly spins it on the string so that you have a poor man's rotisserie without a lot of extra equipment! 

                                                                                  An Alternative: 
Finally, if all of the above seems like too much work and too much hassle there are easier alternatives to infuse wood smoke flavor into your food. Using smoking wood chips or chunks in either a barbecue or dedicated smoker grill is an option. Smoker cooking can really give you rich, aromatic smoke flavors in your foods. However, because you are using standard charcoal or gas as a fuel source, you avoid much of the hassle of cooking with real firewood. 
I hope these tips help to get you started cooking with real firewood to bring your grill cooking to a new level of fun and flavor. Remember to always be safe when using fire of any type! Follow all basic fire safety rules so that only your food gets cooked!