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tibet authentic goji berriesBest Beers By Month for 2008 - Part 2

Month: July

Beer: Spotted Cow

Brewery: New Glarus Brewing Company

Cask conditioned ale has been the popular choice among brews since long before prohibition. New Glarus continues this pioneer spirit with their Wisconsin farmhouse ale. Brewed with flaked barley and the finest Wisconsin malts. Expect this ale to be fun, fruity and satisfying.

Month: August

Beer: Trappist Westvleteren Abt 12

Brewery: Westvleteren Abdij St. Sixtus

This beer sells for close to $600 a case ($25 a bottle) so if you can find it, and afford it, you will be in store for a real treat. Westy 12 is the least outputted style by this brewery and it is shipped in small batches all around the world. The flavor is of deep malt combined with bitter chocolate and hops which runs velvety across the palate.

Month: September

Beer: Dogfish Head Ninety Minute IPA

Brewery: Dogfish Head Craft Brewery

A big beer with a great malt backbone that stands up to the extreme hopping rate. A four pk will set you back around $11, a more reasonable choice for the pocketbook than the Westy 12. This beer is a perfect choice to begin prepping your palate for the fall and winter brews.

Month: October

Beer: Leinenkugel's Oktoberfest

Brewery: The Jacob Leinenkugel Brewing Company

Leinie's Okoberfest probably isn't the best Oktoberfest beer on the planet but I love it. And during a time of year when I drink a lot of beer, it's easy on my wallet. Leinie's has been producing their version of Oktoberfest since 2001. It is brewed with Munich, Caramel, and Pale malts along with Hallertan, Tettnang, Perle, and Cluster hops. This beer is an inexpensive treat.

Month: November

Beer: Expedition Stout

Brewery: Bell's Brewery Inc.

A dark heavy beer with a taste of toasted malt, licorice, and chocolate, Expedition Stout is a perfect beverage to keep you cozy when the winter turns colder

Month: December

Beer: La Fin Du Monde

Brewery: Unibroue Microbrewery

French for "The End Of The World," this triple fermented beer is a perfect way to end your year. It is 9% APV, it's heavy, and it's delicious. Tart ales like this one have been produced by European monks for centuries. However, La Fin Du Monde is produced in Chambly, Quebec which means that American and Canadian consumers benefit since the beer they buy on store shelves is fresh unlike many direct European imports.

This is part two to a two part article on the best beers, by month, of 2008.

By Nate Pachl

Are you interested in learning more about the things that make like fun? Punchbook.com offers tips on gambling/poker playing and making beer as well as offering articles on Baseball, Football, and MMA.

Please visit my website to learn more: http://www.punchbook.com

Being An Apprentice Back Then

Most chefs began their apprenticeship when they were around fourteen and seventeen, unlike today where people usually start from sixteen onwards. They work for at least six days a week and spent ten to sixteen hours a day in the kitchens. Although it was and still is a very grueling prospect, they will be under the guidance and care of some of the top chefs at that time. Imagine the kind of determination and things these chefs were capable of in order to have gone through so much at such a young age. They were trained and prepared to overcome whatever difficulties that came before them.

Back then, there were no celebrity chefs. If your cooking was phenomenon, then your restaurant will be famous. There will be no going on air for a cooking demonstration or traveling half the world to go in search for other culinary delights. You learn and cook hard, and your reward is the experience itself.

In order to become the best, you will have to learn from the best. While you advance as a chef, you will absorb the style and ideas of the few chefs that have the most impact on you. You will then create your own style base on those foundations. It will take lots of time and effort, so you must be patient and believe in yourself. Many aspiring chefs think they are ready to become an executive chef in just 3 - 5 years.

It will be a long and difficult journey in many ways.

Dab is a food writer and site manager. He specializes in gathering culinary insights and educating people on being a chef. His site can be seen at http://www.becomingchef.com

Gourmet Foods In Malaysia: The Heart of The Eastern Gourmet

For years Malaysia has been the hot spot for tourists all over the world who crave the hot and spicy cooking. It is also the ultimate food destination worldwide and steps have been taken by the government to make it a global HALAL hub. People who long for gourmet foods in Malaysia need not grumble, they can easily find it everywhere as long as they�ve the urged to do so. The famous source for inspired Malaysian cooking is non-other than Chef Wan, our own Malaysian food ambassador. For years now he has been making Malaysian proud with his creative cooking tours and promotions abroad. Today Chef Wan is one of the committee members of The Flavour of Life World Media Festival which is the premier cookery groups on the planet. He single handedly transformed the traditional Malaysian cooking into international icons recognized by foreigners through the many accolades, including the Gourmand Media World Award. Now people all over the world can access Chef Wan and other Malaysian chef celebrities in numerous Malaysian award winning recipe books like �Chef Wan Mengelilingi Dunia� (Chef Wan Around the World) and Betty Saw�s �Semuanya Tauhu! Lebih Dari 100 Resipi Kreatif� (All Beancurds, More Than 100 Creative Recipes) available at leading bookstores and the internet. The internet revolution has also revolutionized Malaysian cooking. Now people just need to click to download Malaysian cooking on the web. Apart from that people can also watch the Malaysian chef and Malaysian cooking in action on television through the many Malaysian cooking programmes available abroad and locally. With the newly formed Asian Food Channel (AFC) where Malaysian Chef Wan at the helm, people can expect the ultimate resource in Malaysian food. Even the Famous Martha Stewart had decided to promote Malaysian cooking on her show on February 2006, which goes to show the appeal of Malaysian foods. Nowadays many hotels abroad have opted to adopt Malaysian recipes in their menus such as the Shangri-La and JWW Marriott, which goes to show the global impact of Malaysian cooking.

Even the Malaysian embassies often organize food events to promote Malaysian foods abroad in support of the Malaysian food fest which is gaining popularity with the foreigners. The embassies also hold �Open House� during Eid and other Malaysian festivals to celebrate their foreign dignitaries with great Malaysian cooking thus introducing Malaysian foods to the guests. The introduction of Malaysian food can also be traced in Malaysian weddings held occasionally in the various Malaysian embassies which attracted a fair number of foreigners. The Malaysian culture centre worldwide through the Malaysian Tourism Board frequently organize tea parties and dinner functions in an effort to promote extensively Malaysian cooking overseas. The gatherings always gather exceptional responses from the public as they learn of the good foods on the offering.

Nowadays Malaysian restaurants are mushrooming overseas, like in New York, Melbourne and London. �Satay� one of the most popular Malaysian dishes is a must in their menu. �Satay� is marinated chicken, beef or mutton are skewered onto bamboo sticks and grilled over hot charcoal and is served with ketupat (rice boiled in coconut leave) and served with sliced cucumber, onions and peanut sauce for dipping. The �Satay Kajang� franchise has opened up several branches overseas, mainly in Australia and England over the years and has become a one stop centre for Malaysian foods in these countries, especially the Malaysian traditional cuisines, rivaling those of Chinese, Indian and Thai foods, traditionally the foreigner�s favourite. Generally it�s not hard to find gourmet foods in Malaysia. Locals and foreigners only need the right resource to find the right stuffing.

Rohana Ismail is a cooking enthusiast who has been preparing Secret Malaysian Recipes since her early childhood. Secret recipes that were been passed down to her through generations of ancestors. To discover the secret ingredients that goes into a traditional Malaysian dish, please visit Malaysian Food Recipe web site today!