Cooking with Arthritis
helping the physically challenged regain their independence in the kitchen
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| Forum Home > Chatter Room , The open Chat room ! > The Traveling Arthritis Basket for a cure Campaign ! | ||
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Site Owner Posts: 851 |
Today is the day I am kicking off the campaign " The Traveling Arthritis basket for a cure " . Many major companies have graciously donated amazing arthritis friendly products to fill this large basket. I will take this monster basket with me as I travel on my media tours and seminars this summer . Also the basket will be on loan to business and events for viewing . You can have a chance to win this basket for five dollars a chance at events and here online . At the end of the summer one lucky person will bring home the basket. All of the monies I have collected will be equally divided between the AF and ANRF . What makes this basket different is as it travels the contents can and hopefully will grow as I do daily meeting all of you wonderful arthritis survivors . If you or someone you know wants to add to the basket , display it or add a link to your web site please email me at melshomecorner@aol.com for further information . At this moment the basket is valued at well over 900.00 dollars and is growing weekly. Some of the companies that are donating products are Duoglide arthritis friendly knives, Magic Twist jar openers, The original Bed Buddy has many products in the basket, Cuisinart , ANRF , Zyliss, The Natinal arthritis foundation (Tampa Florida chapter and many more. In the next few weeks the basket will be posted on several more web sites with a link to purchase a chance. You must live within the US or Canada to win the basket. However; if you would like to donate to the cause you may also make a donation. On the left side of the home page on my web site "Cooking with arthritis " there is a donate button. This button allows you get get your chance safely and scurely with paypal. The web address is www.cookingwitharthritis.com . You may also mail your doantions to get a chance at the basket. email me for mailing address melshomecorner@aol.com
ANRF INFO : For the millions affected by crippling auto immune arthritis finding a cure is part of their dreams. At the Arthritis National Research foundation their all volunteer (Note: our Scientific Advisory Board is also all-volunteer but does not raise $ for us) board of directors works hard to raise the funds to grant young researchers the monies to do just that, work on finding a cure. The ANRF’s Scientific Advisory Board (also all-volunteer) is composed of a small number of world renowned rheumatologists and research scientists . When the ANRF first started they could only fund a few fellowships each year. Now in 2010 they have grown to fund 10 - 15 each year and a total of 135 have been funded since the inception of ANRF . As a matter of fact the scientist that discovered the cell that is blocked (TNF) in the biologic drug Enbrel that I personally take and has worked wonders for me was funded by ANRF. I can not be thankful enough ! Before Enbrel I had very little quality of life.
If you would like more information on the ANRF , would like to donate , get evolved or maybe just want to say thanks you can reach the ANRF at 1-800-588- cure or visit www.curearthritis.org
The National Arthritis Foundation info :
Another fabulous arthritis organization is the National Arthritis Foundation . The AF were pioneers in the hunt for a cure for arthritis and is the most well know . As we speak Benjamin Storek and his colleagues from the Mt. Sinai School of medicine in New York are hard at work developing a medicine that targets chronic pain. This is great news for anyone who relies on harsh pain medication to ease the pain of arthritis. This particular gene therapy technique simulates the pain killing effects that opiates offer without all of the side effects.
This procedure is done by injecting the gene into sensory neurons to activate the opiate receptors which will lead to a more effective way to treat those who suffer from the chronic pain of arthritis. Every year the AF researchers get just a little closer to a cure. New biologics are being developed and offing new hope for those who take the drug. In 2009 two new biologics were approved by the food and drug demonstration . This year there are several drugs in the works that look even more promising. Baminercept for RA and Denosumad Ofatumuumad ,also for RA . For Lupus and RA there is Belimumad . Years ago we did not have all the medicines we have today for auto immune arthritis. All the patient had to look forward to was confinement to a wheel chair and severe pain . In 2010 we can hope , dream and make plans for our futures. Thanks to the marvels of modern medicine. For more information please contact the arthritis foundation .
http://www.arthritis.org/chapters/florida/
800-850-9455 3816 West Linebaugh Avenue Suite 303 Tampa, 33618 | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 364 |
I got Five bucks To donate , If my name comes up draw again. I believe in the cause, great job again ! Mindy. | |
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-- "The sore thumb is the one that sticks out."
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Site Owner Posts: 851 |
The donations are coming in thanks everyone . Dont forget to check out the companies who have donated, Zyliss, Bed Buddy, Duoglide, ANRF, The National arthritis foundation, OXO, Magic Twist jar opener, cooking with arthritis, Cuisinart, the Stick, | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 27 |
Exciting!!!!! Glad its doing so well! | |
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Member Posts: 537 |
WOW! LOOK AT ALL THE STUFF ! Great Job Melinda ! I will hit the button for the donation . I would love to win this every arthritis survivors dream basket ! | |
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-- Seeing the world through a Lens !
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Member Posts: 29 |
Holy Cow ! That's one big basket and its growing ! Wow, nice ! | |
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Member Posts: 256 |
Melinda you do so much for arthritis, what a great role model you are . Kepp up the good work. One question where is anything else going to fit , lol | |
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-- Baker Man !
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Member Posts: 376 |
GREAT BASKET AND GREAT CAUSE ! | |
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Member Posts: 436 |
This is a wonderful idea to bring awareness to both af and anrf , but a better idea to bring idea to awareness to arthritis, thanks Melinda ! | |
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Member Posts: 370 |
good going Melinda ! Keep up the good work ! | |
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-- May your life be filled with good friends and good food !
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Member Posts: 27 |
Hey, Melinda, I told everyone at MDJunction about your basket.......Everyone is saying they miss you....A couple have already checked out this site. Maybe we will see some new faces in the posts! | |
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Member Posts: 370 |
Oh, I fogot just got my ticket , I hope I win ! | |
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-- May your life be filled with good friends and good food !
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Member Posts: 2 |
Thanks for the mention Melinda, it definitely feels right to be part of this! Dexter DuoGlide appreciates all you do for people with Arthritis. | |
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-- DuoGlide - The NEW way to cut
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Site Owner Posts: 851 |
Thank you Duoglide. Who ever wins this basket will find so many helpful things to manage arthritis . | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 29 |
Hey how's it going Mel ? love this idea . | |
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Member Posts: 537 |
got a few more items i see, good job | |
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-- Seeing the world through a Lens !
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Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
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1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
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32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "