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Ok, you have mastered the standard cooking, are you ready to undertake some gourmet cooking? Are you ready master the art and intricacies of gourmet cooking? Do you have the patience to spend more time and more care on your cooking?

The best way to master the skills of gourmet cooking is to go to a cooking school to learn many of the skills required by form of cooking meals. Many good cooking schools employ cooks that have learned their skills in many different countries, especially from Europe and Asia in particular. Look for these schools to attend.

Many people who specialize in gourmet cooking will visit and train in other countries. Not only is it fun to visit other countries, but it is fun to enhance your skills as a cook and it is rewarding.

You will have to pay attention to detail if you are going to specialize in this form of cooking. Many people who eat these more expensive and labor intensive meals are rather picky, and will tell you what they think of their meal.

Not only will you learn to cook the food correctly, but you will also learn presentation, this is vital for people to really enjoy their meals. You will have to have an eye of an artist as well as their creativity.

While cooking good standard meals is enriching, cooking good gourmet meals while demanding they are also truly rewarding. Ask yourself whether you have the patience and the desire to master gourmet cooking.

Richard McDuff has been selling on the internet for 7 years. He has a website on cooking at #1 Meals on a Budget

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.

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.

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!

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit http://www.alleasyfoodrecipes.com

Choosing a child care center is one of the most important decisions that a working parent will make to help ensure the health, safety, and overall well being of their child while they must be away from them. Thousands of children are treated in emergency rooms for injuries sustained at child care centers or childcare homes each year in addition to those instances of abuse or neglect. Sadly, some of those children will lose their lives.

There are precautions that can be taken t help ensure that a child will be properly cared for while a parent is at work. The first question a parent should ask is whether the childcare center or childcare home has an open door policy. If the answer is no, that provider should not be selected. Next, a parent should ask the potential provider whether they have been licensed by the state’s childcare licensing department to operate a childcare center or home and whether the certification is current.

Check to see that staff has been trained on blood borne pathogens. With diseases like AIDS, Hepatitis B, etc., and anti-biotic resistant strains of various infections, make sure childcare staff always wear plastic gloves when changing diapers and administering first aid, and that gloves and diapers are disposed of in a separate trash container labeled bodily fluids’. All trash cans should have plastic bags inside and locking lids. All trash should be taken out at the end of every day.

Parents should not be afraid to ask to see the license and most recent inspection date. Find out how many infants, toddlers, and older children they are licensed for and how many children are currently being cared for. Make sure staff has had a background check by the local police department and the state investigative agency. Health and Human Service agencies and local police departments will usually submit a request for a background check on a parent’s behalf for a nominal fee.

Parents should also find out if childcare staff has been trained on child abuse and neglect and the state reporting requirements for suspected child abuse. With an increasing number of incidents of domestic violence and kidnapping by non-custodial parents and other caregivers, parents should find out if doors are kept locked during the hours the center is open for operation and how the childcare provider ascertains that only approved persons are picking up a child and if they have a form that can be signed designating who can and cannot pick a child up?

Other training staff should have had is on positive discipline, nutrition, child development, how to prepare and store food, food allergies and food borne illnesses and the proper storage and handling of food, etc. Staff should be re-certification annually on administering infant CPR, other CPR, choking, and the care of infants, toddlers and pre-school age children by the local American Red Cross, hospital, or other person or agency that have staff certified to be trainers. Make sure there is enough staff to care for the number of children in the center or private childcare home.

Take a walk through the childcare center or childcare home, including outdoor play areas, and the kitchen where food is prepared. Make sure cleaning supplies and other hazardous materials are stored in containers with tight fitting lids and that spray bottles are turned off and everything placed in a locked cabinet well out the reach of children, and that surfaces are clean. Many accidents in childcare centers occur when children accidentally come into contact with toxic materials because someone forgot to properly store cleaning supplies or failed to return them to a locked cabinet.

To ensure their child’s safety parents should make sure that tables are wiped down with warm soapy water after meals and that other cleaning materials that may be more toxic are only used to wipe down tables, cupboards, and bathrooms after the child care center or home is closed for the day and is followed up with a secondary wipe down with just hot water. Also look around and make sure electrical outlets that have safety covers in place to keep children from sticking things into the sockets and getting shocked.

Outdoor play areas should contain equipment that is of a proper height for younger children to minimize the danger of getting injured by a fall. Check to see that there is ample room between pieces of equipment, that the play area is completely enclosed with a locking gate and that there are no splinters, jagged wires, etc. children could get hurt on.

Find out if staff goes outside with the children to supervise and oversee their safety and wellbeing. If possible outdoor play areas should have a thick covering of wood chips or soft rubber matting under equipment to soften a fall. (The wood chips or rubber matting is helpful but not required as they can be an expensive purchase, especially for a private childcare home). Large childcare centers should keep playground equipment and things like trikes that are used by older children separated from equipment for children under five.

A fire and evacuation contingency plan, a floor plan and emergency contact numbers should be posted on a wall or a bulletin board where the can be easily seen if needed. Depending on the area of the country a parent lives in, providers should have a plan for tornadoes, floods, hurricanes, and other natural disasters. Ask staff if children are talked to about what to do if there is a fire on-site and if fire drills are scheduled regularly.

How a childcare provider stores medication is also important for the health of all children. Parents need to ask the provider how they store medication that has to be kept cold, if there is a first aid kit that includes ipecac, and if medication is kept in a locked cabinet or box and stored out of the reach of children. Ask to see the dates on first aid supplies and where the medication is stored.

In order to assure there will not be any risk from medications children have been prescribed, parents should try and schedule their child’s medicine to be administered at home. Of course, if a child has a medical condition like diabetes or asthma, this will not be possible. Make sure the childcare provider stores each child’s medication in a separate zip loc bag with the child’s name on the bag as an extra precaution. Parents should also look to see if a provider posts any allergies a child may have to a medication, food, etc. where other parents cannot see the names of the children while making sure that staff have easy access to the list.

With the increase in unsafe toys and in light of the recent recalls of hundreds of toys made overseas because of lead paint, choking hazards, etc. a parent should ask the childcare provider if they have a current and updated list of recalled products as a visible reminder to not purchase potentially dangerous children’s toys and other products, including infant formula. If the provider does not have a list, parents can ask them to get one as a list can be downloaded and printed off the internet.

Safety gates should be placed tightly in front of stairs, kitchen and laundry doorways, basements, porches, utility areas, or other places that are open. Ensure that basement doors have safety locks that are high enough children cannot reach them and that there are child safety locks on cupboards, refrigerators, oven doors and microwaves. Check to make sure cords are not looped, so there is no potential for hanging.

For infants, childcare providers should have cribs with a certification safety seal, slats should be no more than two and three eighths inches apart and mattresses should fit snugly. Ask providers how infants are placed in a crib to sleep, making sure they are put down on their backs without pillows or comforters.

Once a childcare center or home has been selected and a child is in attendance, parents need to be sensitive to any changes in their child’s behavior. If the child develops a fear of the provider, a staff person, or going to the childcare center parents should follow up by asking heir child questions and by scheduling a meeting with the center or home operator to discuss any concerns. If a child continues to exhibit fear, cries or screams and clings to their parent or other caregiver, parents might want to consider finding another childcare home or center.

Parents can never do too much to make sure that their child, or the child of a friend or relative, will be cared for in a healthy and safe childcare environment. These guidelines will help in selecting the best provider and help a parent be less stressed at work. A checklist could be made to help with inspecting the childcare setting a child will exposed to.

As an early childhood education consultant I have, at times, had to inspect a childcare center or private childcare home. The guidelines set down in this article are things that I have looked at and received training for. When choosing a childcare provider a parent can never be too careful.

copyright 2009 by Jerrie DeRose

Jerrie DeRose – Early Childhood Education Consultant

When were the forms of media created? When did advertising first show up? Who owns the media?

Creation of the various forms of media

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Newspapers & Magazines ~ 1880

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Movies ~ 1910

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Television ~ 1945

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Cable Television ~ 1980′s

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Satellite Television, Internet, Digital Communication ~ End of the 20th century

In 1920, radio was first developed, primarily for use by the military, strictly for sendingHistory of the Media – Old Radios messages from one location to another. David Sternoff, the then-president of RCA, first had the idea to sell radio sets to consumers, or what were then called radio receivers. However, consumers needed a reason to buy radios, so RCA was the first to set up radio stations all over the country. Between 1920 and 1922, 400 radio stations were set up, starting with KBKA in Pittsburgh. Stations were also set up by universities, newspapers, police departments, hotels, and labor unions.

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By 1923, there were 600 radio stations across the United States, and $83 million worth of sets had been sold.

The biggest difference in radio before and after 1923 was that the first advertising was not heard on the radio until 1923. RCA at the time was made up of four companies:

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AT&T

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General Electric

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United Fruit

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Westinghouse

United Fruit was one of the first global corporations, and one of the first to advertise on the radio. The AT&T division of RCA first thought about selling time on the air to companies, which marked the start of “toll broadcasting.” WEAF was the first station to operate this way, causing widespread outrage, and accusation of “polluting the airwaves.”

Because of this controversy, the practice of selling advertising time was called “trade name publicity.” Sponsors linked their name with a program on the air, rather than advertising a specific product in a 30 second “commercial” as we know it today.

Why did AT&T decide to experiment with charging companies for air time?

AT&T was not making any money from broadcasting at the time since they only made transmitters, not receivers. They only made money when new radio stations bought the equipment required to broadcast. They did not make money from consumers buying radios.

AT&T also started the practice of paying performers for their time on the air, rather than only volunteers, which was standard practice for radio content up until that point.

The first radio network

In 1926, RCA set up the first radio network, NBC. They decided it was more effective and efficient to produce shows in New York City, and then link the main radio station with stations all across the country, connected by AT&T (another RCA company) phone lines. (Now television networks are linked by satellite to their affiliates).

This was the beginning of the network affiliates system. The ideal network makes sure everyone in the country is capable of listening to their signal. NBC at the time had two philosophies:

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Radio content was a “public service,” whose function was to sell radios.

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Radio content was designed to generate income from advertising.

History of the Media In 1927, the second network was formed. It was CBS, started by William Paley. Paley was the first to think that networks could make money strictly from advertising, not even getting involved in the sales of radios. Like AT&T, CBS did not make radios. From the start, they made their money from selling advertising.

The rising of radio networks caused the Radio Act of 1927 to be passed, which established the FRC, or what is now known as the FCC, to allocate broadcast licenses. The need for such an organization was brought on by the fact that airwaves are limited resources, and broadcasting itself is a scarce public resource. By the 1930′s, the structure of radio have been set by the commercial format, although advertising never dominated radio like it would television later on.

In the 1920′s and ’30′s, radio programs were divided into two groups. Sponsored shows, which had advertisers, and unsponsored shows, which did not. The radio station paid for the unsponsored shows. The sponsored shows, on the other hand, were created entirely by the company sponsoring the show; advertisers were totally in charge of the radio station’s content. The content became advertising. Radio set the precedent for television, in that the same companies that controlled radio early on went on to control television.

Soon thereafter, television inherited the structure of radio. In the ’40′s, during the rise of television, RCA also held a monopoly on all television sets sold. By 1945-1955, advertising had taken over all of television. Television was organized around the premise of selling things. The entire television industry was creating a political atmosphere of suspicion and fear. Senator Joseph McCarthy, the founder of McCarthyism, which was based on the fear of Communism, and the HUAC (House Un-American Activities Committee, began to question people involved in television about their beliefs and associations.

What affected television in its early stages?

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Politics (McCarthyism / HUAC).

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Blacklists: From almost the inception of television, many writers, directors, and actors were considered to be pro-Communist and/or un-American.

Certain topics were totally off-limits at the time for television, particularly issues of race relations in the 1960′s. Overall, networks were not happy with the political situation for television in the 1960′s, both in terms of the blacklists, and of the fact that when every show had one sponsor, that sponsor controlled the entire program. Networks preferred to control the program, by way of moving to multiple sponsors/advertisers, where networks would retain control of the show, and advertisers would buy time in between the programming.

In the 1950′s, networks decided to eliminate the practice of sponsors controlling the shows with a move to spot selling, or advertisements between programs, as we know it today. What caused the move to spot selling?

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Discovery of fraud in the quiz shows on television. Quiz shows were extremely popular at the time, and were liked by the networks, the sponsors, and the viewers alike. It turned out, however, that quiz shows were largely fixed. Charles Van Doren on “21″ became a huge star due to his repeated wins, until it came out that the whole thing had been fixed. In the case of “The $64,000 Question,” the owner of Revlon was personally hand-selecting the winners and losers on the show.

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It was becoming financially difficult for just one advertiser to support an entire show.

Around this same time came the inception of ratings to measure a show’s popularity. Ratings, quite simply, measure the number of people watching a show. To understand why ratings are so important, it’s crucial to understand how the television industry works, through three questions, and their respective answers:

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Who owns television? [The networks]

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What is sold on television? [Viewer's time, not television shows]

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Who are the customers of television? [Advertisers, not viewers]

This might be a counterintuitive concept for some. The networks, which own television, areHistory of the Media – Old Television the buyers of shows, not the sellers. On the other hand, they sell our eyeballs, so to speak, to advertisers. Networks want the maximum possible profit from buying and selling time, both viewers’ time, and advertisers’ time.

The primary measure of television ratings, which determine the price of that time being bought and sold, is AC Nielsen, an independent company which provides information as to who watches what on television. Currently, about 4,000 households are used to represent the national viewing of television. In the 1980′s, only 1,200 households were used. Some households have an electronic device installed on their television which tracks what they watch, while others keep a diary of viewing habits.

There are two measures for determining a show’s audience. One is the rating, and the other is the share.

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Rating: Percentage of total homes with televisions tuned into a particular show.

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Share: Percentage of those watching television at a particular time who are tuned into a particular show.

The share is always greater than the rating. Ratings are more important for advertisers, and share is more important to the networks.

Example:

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Total households with televisions: 150 million

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Total households watching television at 8pm on Monday nights: 90 million

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Total households watching American Idol at 8pm on Monday nights: 45 million

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Therefore: Rating: 30, Share: 50

It’s important to note how many factors can skew the results. Shows cost producers much more than the networks typically pay them for those shows. The way for producers to make money is by getting the networks to renew the show, in order to have a shot at making money from syndication on other channels, also knows as reruns. That is the case when individual stations (say for example, the Miami affiliate of ABC wants to carry Seinfeld), buy the rights to a show from the producers of that show. Shows that last only one season, for the most part, lose millions of dollars. One of the most important factors in whether shows will be renewed or not is their rating.

This brings us to how ratings can be skewed. For example, if a show has a 20 share, and it needs a 25 share to be renewed for another season, what might the producers do? In principle, they need to convince another 5% of the people watching television when their show is on to watch their show; this is no simple task, as that involves convincing millions of people. However, since the ratings are based on those 4,000 Nielsen households, that means that they could convince just 200 Nielsen households to watch their show, which would increase the share from 20 to 25. This is why Nielsen households must be kept totally secret from the networks. When the Nielsen households have leaked to the networks, one way which they got people to watch their show was by offering viewers a small sum of money for filling out a survey about a commercial which they were told would play only during a particular show. Since they had to watch that channel while their show was on, this would boost the share.

Once ratings are determined, advertising prices are set by two factors:

* The size of the audience.

* The demographics (income, age, gender, occupation, etc) of the audience.

In short, the job of television programs is to collect our time as a product, which they then sell to advertisers. Programs have to support the advertising, delivering viewers in the best possible state of mind for buying when the time for the commercials comes, which brings us to the Golden Age of Television.

The 1950′s are considered the “Golden Age of Television.” During this time, something called the “Anthology Series,” where different actors each week took part in a show gained History of the Media – I Love Lucypopularity across the board…that is, with everyone except for advertisers. The anthology series format was not right for advertisers, as it covered topics which involved psychological confrontations which did not leave the viewers in the proper state of mind for buying the products shown to them between program segments. The subject matter of the anthology series was of the type that undermined the ads, almost making them seem fraudulent.

This brought up the question of what to network executives actually want shows to do? The answer is not to watch a program that makes them feel good, makes them laugh, or excites them, but rather to watch the television for a set amount of time. With so many new shows being proposed, standards began to be intentionally, or unintentionally, laid out for what shows could and couldn’t do. Risks could only be taken at the beginning and/or end of shows. Laugh tracks were conceived to tell the audience when to laugh. Programs began being tested with audiences prior to being put on television and/or radio. Show writers now had to write shows that would test well.

Naturally, this caused many of the same elements and themes to appear in all shows. This was the beginning of recombinant television culture, where the same elements are endlessly repeated, recombined, and mixed.

This same culture is what perpetuated the idea that people watch television, not specific shows. While people certainly choose to watch certain shows instead of others, people less commonly choose to watch television instead of other things. People watch television. Regardless of what was on, television viewing rates were extremely stable.

David Pakman is editor/adminstrator of politics and media website Hear the Issues ([http://www.heartheissues.com]), a website frequented and praised by many mainstream journalist and pundits.

Cooking is one of my specialties. While in the US Army Reserves I learned about Cooking. Indoor, outdoor and cooking using a utensil over an open flame was fun and easy with cast iron cookware. I remember the outdoors and the smell of cooking, accompanied by the chorus of the squirrels, crickets and birds, during bivouacs.

The most ordinary form of cooking is campfire cooking. For families it is particularly well fitting, it is an activity which presents an opportunity for pleasant evenings and outings. It has its own taste and fancy. Skill and knowledge is required, but both are easily acquired. Cooking is a tradition in itself and some cooks have years of experience both on safaris and at home. It is one of my favorite things in life. It is great; however, most open flame cooking is done in campgrounds. Credit to improvements in camping cooking gear and a horde of easy-prep and in-store ingredients, it need not be limited to burgers, dogs and smokes. Another unique way of cooking is to cook some food items inside of other foods. Another unusual cooking, using a utensil over an open flame method, is cooking in paper. An unfussy and simple way of outdoor cooking is to set a large coffee can on the coals. The days of utilitarian campfire cooking of yesteryear are gone. Try out a few odd techniques the next time you’re out camping.

For the tools and tips, place in your favorite search engines: campfire grill, campfire ring, propane in the ground campfire with a cast iron pot, campfire grill, campfire tripod, campfire in a can , California campfire fireplace, little red campfire , cooking steamer, induction cooking, cooking tripod, cooking strainer, cooking smoker, cooking station, cooking table, cooking pot, cooking twine, cooking thermometer, cooking rings, bistro cooking, plank cooking. Search for some prime cooking on the web or books on tips and tricks for Dutch oven cooking. Buy books which are specifically written for the camper who wants to make this method of cooking easier, safer, revealing how to make outdoor cooking grilling and RVing easy and fun in camping. I learned years ago from a relative that most pans will do well.

If you’ve never done any open flame cooking or camp cooking before, one of the things to be aware of is that you’ll need to monitor food closely from start to finish because it can burn quickly. Placing a marshmallow or hot dog on the end of a good stick and holding the food at just the right distance from the heat. One of the disadvantages to this kind of cooking is that cookware gets much dirtier than it does when cooking with a stove. So most likely open flame cooking will require less clean-up. Although campfire cooking can take a little more time than simply firing up the stove, it is more rewarding. If on the other hand you’re in the mood to take your time and enjoy the experience, cooking using a utensil over an open flame can be relaxing in a way that a stove can’t begin to match.

Here are some items that you will need to have to be prepared : Camping Cookbooks containing all the unique and fun camping recipes to make open flame cooking enjoyable. A large barbecue grill or rack will let you enjoy the full flavor and aroma, using either wood or charcoal briquettes. On a Campfire a simple and easy way of cooking is to set a large coffee can on the coals.

This method of cooking is the most common form of outdoor cooking. There is definitely more to It than just scorching marshmallows and making smokes. Have an outdoor party. Guest or spectators may soon become participants as the host or hosts divide their guests into teams and turn them loose for an afternoon of supervised scorching Spurred on, in part, as they are getting hungry. It is gaining in popularity because it brings friends and family together at the same time.

Attend a cooking using a utensil over an open flame class. There are conducted nationwide tours or clinics held every year at different campgrounds across the country.

While some view cooking using a utensil over an open flame as a survival skill, most people do it for other reasons. this method of cooking is a way to bring groups together. It is a method in which to lure kids away from their video games or as a way for divorced dads to entertain kids on weekends, It is an ideal way for families to reconnect. Everything tastes better roasted over an open fire. Maybe that is why with kids It is so popular. When you are done with your kid’s , make sure the fire is totally out.

How about Breakfast Muffins, fried or poached eggs, Chopped Ham, Shredded cheese, Diced potatoes, for example. Try cooking in a black skillet or even a 12 hole muffin pan. Salt and pepper half of muffin tin placing 6 eggs in 6 holes with 6 muffin mix muffins in the remaining 6 holes. Campfire popcorn can be popped in foil: Popcorn Kernels and oil or butter with salt for seasoning. Tear off an 18 inch square of tin foil. The first lesson to be learned about campfire cooking is that you do not cook over an open flame all the time. Try to have all the latest and greatest campfire gear on hand. Purchase only cast iron products. Browse products of campfire gear to find those goods that will work the best for you. Dutch oven Campfire Cooking is almost an ancient form of making food but is very prevalent today.

Select the relaxed comfort of your living room fireplace; staring into the embers as your banquet cooks, or watching the flickering flames dance and play while toasting your choice dessert; is a great way to generate memories with your family.

Whether camping with the family, hunting with friends or merely achieving that wood-grilled flavor at home is easier than you might think. Dutch oven cooking is one of the best ways to make meals on camping trips. The secret of any open flame cooking is to try and maintain steadily glowing coals, but once you have your fire in this state, you can gage its approximate temperature by using your hand. The single most indispensable piece of gear for open flame cooking is the cast iron skillet. open flame cooking is something of a science, much like cooking on the stove at home. In the days of automatic coffee makers and microwave ovens, it is somewhat of a step back.

If a departure from this method of cooking is your desire, There are some area restaurants which offer a wide range; from fast food right up to Traditional campfire cooking.

Please leave your comments.

Roger Hardieway is a retired Engineer and Amateur Radio Operator

Cooking is the artistic act of preparing food or dishes for eating and consumption. Cooking encompasses a very broad range of tools, methods and combinations of different ingredients to modify or improve flavor, appeal and food digestibility. Cooking in general requires and involves the selection, combination and measurement of ingredients in an orderly manner or procedure to achieve a desired result or final product. However, successful cooking is hindered by a number of factors that may include the availability of tools, the pricing and accessibility of ingredients, and of course, above all, the skill and talent of the cook or the person cooking. Globally, the diversity of cooking reflects the myriad aesthetic, nutritional, economic, cultural, agricultural and religious situations, environment or considerations that may influence or affect it. To cook, heat must be applied to food. The process will chemically transform the food, changing its flavor, its appearance, its texture, and of course, more importantly, its nutritional characteristics and properties. History have it that cooked food stuff, both animal and vegetable, in human civilizations from the ancient times used fire to cook food. Cooking techniques There a number of cooking techniques used by modern cooks to prepare sumptuous meals for people and guests. Be aware that cooking has somehow turned into an exact science because cooks have turned very systematic and exact or meticulous on ingredients and procedures. It will be amusing to know that nowadays, cooking has also become a very important profession. Around the world, lots of cooking schools and academies have proliferated. Lots of students and young people have changed their perspective of cooking and some of them even chose to make the activity or task a life-long commitment or profession. The art of cooking now has become more sophisticated. Five-star hotels around the globe has turned very requiring and particular about the food they serve their clients. There are a number of techniques on how people cook food the most common and the most advanced techniques will be described here. Read on. Baking is one form of cooking that has advanced through the years. It involves meticulous following of procedures and utmost attention and focus to the measurement of the ingredients. Take note that when you cook, you have to be exact. Too mich flour or egg yolk or sugar can ruin your project or recipe. Baking involves the use of the microwave for heat requirements. Boiling is the process when the raw food material is immersed in water and the whole thing is put up under fire until the water boils down. You know that boiling kills germs so this is a process where it is ensured that contamination in food is eliminated. People have devised ways on how to make food taste better through boiling. In the Philippines, there is a dish called ‘sinigang’ where raw meat of pork, beef or even fish is boiled with water. After the water has boiled, other food ingredients are added. Frying is that kind of cooking where the food is cooked by immersing them in boiling oil or very hot oil. The oil temperature will do the cooking. Most fast food dishes are cooked. The most loved cooked foods include fried chicken, fried fish and other fried delicacies. It should be noted though that fried foods are oily and contains more cholesterol than other food cooked the other way.

Khieng ‘Ken‘ Chho is author and owner of Online Cooking Resources. For related articles and other resources, visit Ken’s website: http://cooking.onew3b.net