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(ARA) - As the urge to overindulge is replaced by the need to shed winter weight gain, more and more dieters are turning to a low-carbohydrate eating regimen. The increasingly popular low carbohydrate plans such as Atkins and South Beach diets are based on the premise that carbohydrates cause weight gain and focus food intake on protein.

As attractive as it may sound to eat steak, cheese, eggs and other calorie-rich proteins, many dieters find it challenging to bring tasty variety to their low carbohydrate menus and still stick to the guidelines for these diets.

“Trying new foods and different food combinations are a good way to keep your taste buds satisfied,” says Chef Patrick Finney, national culinary director of American Culinary Institute (ACI). He also notes that since dieters are limited in what they can eat, it’s important to focus on the taste and flavor of foods, instead of quantity.

The chefs from American Culinary Institute makes it easy to identify the best tasting choice in just about every food category, from everyday favorites, to gourmet and organic products. For over 15 years, the San Francisco-based organization of independent, professional chefs has provided shoppers with a fast, effective way to select the best tasting foods and culinary products by awarding its Best Taste Award medallion to the overall winner in each product category based on taste.

A recent study done by PARADE magazine confirms that flavor is still the number one criterion for Americans’ food choices. In addition, across the board in their own restaurants, the independent judging chefs of ACI see their customers modifying their eating habits to include low-carb plans, but note people will not sacrifice on taste with their new menu choices. Chef Finney’s advice is to purchase the best tasting products you can buy.

Products bearing the prestigious ACI Best Taste Award have been judged superior in taste in the Institute’s rigorous, unbiased five-step judging process. Look for the ACI Best Taste Award on food products at your local supermarket. It’s the fast and reliable way to buy the best tasting food and culinary products for your family and friends.

Here are some menu suggestions from Chef Finney for those eating a low-carb diet, and a list of some of the best tasting low-carbohydrate food brands that earned ACI’s Best Taste Awards in their respective categories.

Breakfast:

* Eggs are a good start to a low-carb day. Eggland’s Best took ACI’s top spot for the fresh eggs category. Prepare them scrambled, fried, poached, hard-boiled or as an omelet. But don’t stop with breakfast. Make egg salad for lunch, or whip up Asian egg drop soup for dinner.

* Bacon, which is banned on low-fat diets, is a nice treat for those following the Atkins plan. If you’re in a hurry, Jimmy Dean gets the best taste rating for fully cooked, heat and serve bacon, while Maple Leaf bacon is the best tasting in its category for conventional bacon strips.

Lunch and dinner:

* For a quick, easy protein boost, add the best tasting canned/pouch tuna or salmon to your leafy green salads from Chicken of the Sea.

* Sprinkling a few nuts and seeds on your salad is another quick way to jazz them up. Using delicious Fisher Nuts finely chopped also add crunch, texture and protein to soups, and a surprising crunchy topping for steaks. A small handful of nuts make a great, quick snack.

* Fish and seafood are great lean protein sources. Fishery Products International’s frozen shrimp under the Mirabel label make a great quick and tasty meal, or add them to stir fry, green salads and more.

* Cheese gives a flavor boost to any dish. Sprinkle hard cheeses like Romano cheese from Stella USA on salads, soups and side dishes for added flavor and texture.

* Cold cuts such as best taste winner William Fischer premium deli ham make a quick snack or lunch, and are a great addition to a green salad.

* Have convenient pre-packaged leafy green salads on hand at all times in your refrigerator for a handy meal or side dish from Ready-Pac. Top off salads with award winning dressings from Brianna’s salad dressings, such as their real French vinaigrette or zesty French dressing, both low in carbohydrates.

Sauces/Seasonings:

* When sticking to any meal plan, variety is the spice of life. Add a small spoonful of Crystal steak sauce to enhance the flavor of your steak or other meats. In addition, add a small splash to zip up sauces and dressings as well. Mrs. Dash grilling blends are a great way to boost the flavor of meat and chicken; try using it as a seasoning in place of salt.

Snack/Dessert:

* A little snack or a light dessert of fresh or frozen berries (of course with no sugar added), with a dollop of ACI’s award winning Daisy Brand sour cream makes a delicious and satisfying treat.

For a complete list of the American Culinary Institute’s Best Taste Award winners, visit www.chefsbest.org.

Courtesy of ARA Content

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Courtesy of ARA Content

The French press style of coffee making produces very rich, aromatic and tasty coffee. It uses very coarsely ground coffee that basically steeps in the brewing water for several minutes allowing all the flavours to fully extract from the coffee grinds. Because of the filtering system there is always some sediment which some people don’t like.

A French press coffee maker has two parts: a straight-sided container usually made of glass, and a filter-plunger that pushes through the water to filter out the coffee after it has steeped. This plunger also serves as the lid. There are some models of French Press that are insulated which is good for keeping things hot while it steeps.

To brew coffee with a French Press, you should pre-heat the carafe while you boil your water. When ready, empty the carafe, add your coffee, and then add your brewing water. You may wish to stir the coffee grinds around to be sure all of them are in contact with water. You should now put the plunger/lid on the pot to help retain heat. DO NOT press it down yet, it needs to steep for about four minutes (a little more or less depending the coarseness of the grind).

Once you feel the coffee has brewed enough, slowly depress the plunger trapping the grounds on the bottom. Do not force the plunger. If it doesn’t want to go down, simply lift the plunger up slightly and try again. The filter can jam on grinds that are too fine. Just take your time and it will work.

Despite what some may say, it is usually best to decant the coffee into an insulated serving pot. If you leave the coffee in the French Press it will remain in contact with the grinds and keep brewing. This will quickly ruin your coffee. The other main reason to pour your coffee off is to keep it warm. French Press pots are not well insulated and coffee cools off very quickly.

Play with the brewing time and grind coarseness until you get the taste that you like best. Once you’ve done that you will have some of the tastiest coffee anywhere.

Lynne Birch writes on home improvement www.my-kitchen-appliance.com selection of articles and reviews of kitchen appliances is growing daily. Updated Coffee Maker Reviews

Food is an integral part of any party so one must choose a catering service wisely. But how does one choose the right caterer for an event? It is important to do a lot of research, check references, and often request a sampling to make your final decision.

List your catering needs In order for a caterer to provide an accurate estimate for your party or event, you must communicate your needs clearly. Do you have a location for your party/event reserved and is there a kitchen on site? How many guests are coming to your event? Find out if the potential caterer has a minimum guest requirement. Take into consideration that some of your guests may have special dietary needs and be certain to communicate this with your caterer. A great caterer will be ready for any surprise that may surface, but at what cost to you? Ask.

What is your catering budget?

Discuss your budget with your caterer and what options are available. Ask yourself, do you prefer a buffet style or a silver-service sit down dinner for your guests? Be clear about your proposed menu, do you have a theme or style at the event that will be reflected in the cuisine? Your budget may or may not determine how flexible your caterer is to meet your needs. Keep in mind; it is the type of food that often determines the bulk price of the catering job. Find out, and possibly request, if the caterer will provide a detailed contract of service and outline what the payment terms will be.

Where does the caterer shop?

Does the caterer use fresh or frozen food for recipes? Is the produce grown locally? Is it organic? Will any of the dishes be pre-made and then frozen until the party/event? Does anything come from a can? It happens! (Gasp).

Decorations

Does the potential caterer supply decorations, linens, tables & chairs? Very often there will be a brochure catering services supply with examples of past event and table decorations. It is important to be very clear in what your event needs and what the caterer will be supplying. Is a menu board provided for the guests that describes the ingredients of the dishes being served?

Wait-staff

Will the catering company provide a wait-staff? What is their required dress code? What is the ratio of servers to guests? A rule of thumb is one server for every 10 guests. Be certain to ask your potential caterer if taxes and gratuities are included in the final bid.

What happens to the leftovers? Often, upon request, a catering service will compile a food basket at no additional charge for the host or hostess of the event.

Remember, it is critical that you communicate with your potential caterer exactly you want; the result, you get what you want and the caterer can provide an accurate bid for the job as well as the exceptional service your event deserves.

Betty Durden is a staff writer for The National Directory of Catering Services located at http://www.catering-services-directory.com