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jacqui
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, February 8, 2002 - 10:08 pm: | 
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As there tends to be an interest in posting recipes that will get us "in trouble", here is the bottom line.....
Copyright and Recipes Is any recipe truly unique? What if my recipe originated from a cookbook or magazine? Can I still post it?
The gist on recipe copyrights: A list of ingredients cannot be copyrighted. An idea, concept, system or method of doing something cannot be copyrighted either. Only the the substantially literary expression associated with a recipe can be copyrighted. To the extent there are only so many ways to say "boil water" it is not creative, or therefore protected as copyright. If the recipe directions or description are a wholesale copy of another person's creative literary expression, they are in violation of copyright. So even if the recipe originated elsewhere, even if the ingredients are still the same, if the directions and description of your posted recipe are in your own words, it is your recipe.
Keep reading for more information.
What is copyright? From the Microsoft Encarta Encyclopedia:
Copyright is a "branch of law granting authors the exclusive privilege to reproduce, distribute, perform, or display their creative works. The goal of copyright law is to encourage authors to invest effort in creating new works of art and literature. ...Not every product of the human imagination is eligible for copyright. To qualify for copyright protection, a work must be both fixed and original. The law considers a work to be fixed if it is recorded in some permanent format. ...To be original, the work must not be copied from previously existing material and must display at least a reasonable amount of creativity. For example, if an author writes the words "the sky is blue" on a piece of paper, copyright does not protect the words because they lack sufficient creativity. ...Copyright only protects the words, notes, or images that the creator has used. It does not protect any ideas or concepts revealed by the work. If, for example, a scientist publishes an article explaining a new process for refining oil, the copyright prevents others from copying the words of that article. It does not, however, prevent anyone else from using the process described to refine oil. To protect the process, the scientist must obtain a patent." (Microsoft® Encarta® Online Encyclopedia 2000, http://encarta.msn.com © 1997-2000 Microsoft Corporation. All rights reserved.)
In other words, what is copyright supposed to protect? Copyright is intended to protect artwork, not techniques like recipes. Copyright protects your fiction and expression, it doesn't protect ideas or methods, you have to get a patent to protect those. Furthermore copyright only protects truly creative works, works of fiction, essays, musical compositions, etc..
What is the deal with recipes? The Copyright office of the US Government says specifically "A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection." (http://www.loc.gov/copyright/faq.html#q29) So the literary expression in the form of directions or description might be protected, if it can be proven to be truly creative. In other words, a lasagna recipe with 3 basic steps (cook the noodles, make the sauce, and bake for an hour) is not copyrightable -- no matter how tasty -- because it is obvious, not creative. Or a collection of recipes into the unique presentation of a cookbook is copyrightable due to the choice of the collection and it's arrangement, not the individual recipes themselves. http://www.loc.gov/copyright/fls/fl122.pdf
A list of ingredients is a list of ingredients, the government doesn't care and neither do we. But when it comes to other people's description and directions don't copy the flowery stuff, put it in your own words. You probably made the recipe, you probably did it slightly differently than the original directions anyways, describe what you did. If you copy the literary work of someone else, post it on Recipe Quest, and they notify us with proof of the violation, we will immediately remove your recipe and you could be liable for damages. If someone else copies the recipes from our site, and uses them, we would want to protect your original work and demand they be removed. So don't copy. However, we encourage our users to try recipes from other places, and post them to Recipe Quest in their own words. We don't mind if you include information about where you got the recipe from as long as the description and directions are in your own words. |
dchem
Senior Member
Username: dchem
Post Number: 1513
Registered: 3-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, November 10, 2003 - 10:13 pm: |
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All of the following is taken from a post I found 3 years ago or so (possibly two) on a barbecue site. It gives several methods for brining a turkey and discusses the results, the benefits, the reasons for there being benefits associated with brining.
I always slow-smoke my turkeys, HOURS on the grill at 230 or so fahrenheit, but as you'll see from reading, this will work for oven turkeys too. Some people brine for as little as six hours. I brine for 3 days, starting with a partially frozen turkey and keeping the brine well iced so that the meat never rises above 40°F.
If you do this long-brine process and particularly if you do a combined long-brine slow-cook process, be darn careful about temperature control and make darn sure that the bird is fully done. Anything more than 4 hours between 40 and 140 degrees F is asking for trouble with respect to bacteria. It's better to serve a turkey that's a bit overdone than to risk being the cause of a food poisoning event. I'm not suggesting that you cook the darn thing bone dry, just make sure it's done. There's discussion in this regard in the thread below.
As you read the following, you'll see names light Terry Light and others. I have no idea who these people are. I simply copied this word-for-word from the post in the newsgroup where I read it. For all I know, they may be famous turkey cooks or they may be complete unknowns. I can vouch for the overall reliability of the thread however. In its entirety, the post was some 750 kb and it's editor was well-versed in barbecueing and meat preparation, so I trust the following to be an authoritative (although not exhaustive) treatise on brining.
I'm available if there are questions....dchem
Terry Light--
For me, eating turkey at Dan Gill's party was all it took to
make me a convert to brining--his brined turkey was the best
I've ever eaten. For those not sure, here's what Cook's
Illustrated (Nov/Dec 1997) said about brining:
"Our previous turkey articles found that brining made a
significant improvement in the overall flavor and texture of
the meat. We were concerned that if we stuffed a brined bird,
the stuffing might emerge over-salted. Much to our joy,
however, we found that this was not the case.
"In fact, the benefits of brining are many fold. First,
brining provides a cushion for the breast meat, so even if it
overcooks by ten degrees F or so, it remains moist. Secondly,
the meat of a brined bird tastes pleasantly seasoned, which
eliminates the need to season before and after roasting.
Because the turkey sits overnight in a tub of salted water,
brining also ensures that all parts of the turkey are at the
same temperature. Yet another benefit is that the turkey meat
absorbs water during the brining process. Water is a heat
conductor and therefore expedites cooking. We tested this
theory and found that indeed a brined bird cooks faster than an
unbrined one by about 30 minutes. Lastly, brining may help
inhibit growth of certain types of bacteria. So while it may
seem like added work, dunking the bird in the brine is worth it
for a whole host of reasons."
Cook's Illustrated's brine is simply 2 cups kosher salt or 1
cup table salt dissolved in 2 gallons cold water in large stock
pot or clean bucket. Submerge the turkey and refrigerate or
set it in very cool (40F or less) spot for 8 - 12 hours.
Remove the turkey from the brine and rinse both cavity and skin
under cool water for several minutes until all traces of salt
are gone. Pat dry inside and out with paper towels; set aside.
Editor--
Once the turkey has been brined, it may be oven baked or smoker
cooked in the normal manner. See post by Danny Gaulden above.
* * *
Dan Gill--
Make sure the turkey is safely thawed. I make up my brine as
follows:
Estimate how much liquid will be required to completely cover
the bird(s). Each gallon of brine should cover one 16 lb. whole
bird or two 8 lb. breasts.
Dan Gill's Turkey Brine
Amount Measure Ingredient -- Preparation Method
1 gallon cold water add:
1 1/2 cups salt*
1/2 cup molasses
1 1/2 tablespoon garlic, crushed or minced
(or garlic powder)
1/2 tablespoon onion powder
1/4 cup black pepper
1/2 cup lemon juice
1/2 ounce maple flavoring
12 ounces ginger ale
Alternatively, use:
1/2 tablespoon ginger (ground, or minced) in place of the
garlic and onion.
* Table salt is not recommended because of the iodine. I
usually use dairy salt which is just a good quality sterilized
fine salt. I buy it from a farm supply store in 50 pound bags
for curing meat and fish. Kosher salt works fine too, it just
dissolves a little slower.
Cover birds completely with brine and refrigerate overnight. In
the morning, remove from brine and drain while preparing
smoker. Rinse birds well inside and out. Smoke at around 250F
(measured at grate level) to an internal temperature of 170F in
the thickest part of the thigh. Basting with butter every few
hours will give you a beautiful golden-brown skin.
* * * *
Kit Anderson--
Rather than brine my turkeys, like to kosher them--rub them
with kosher salt inside and out. I kosher the night before per
the directions on the Morton's Kosher Salt box. But leave the
salt on all night. Then rinse well inside and out the next
morning. Rub the outside of the bird with peanut oil, black
pepper, sage and any other spices you might like but leave out
the salt. Then put the bird in the smoker. A 10-12 lb. bird
will take 6 1/2 - 8 hours.
* * * *
William O'Reilly--
This is a brining recipe that my family uses for all types of
birds (chickens, ducks, geese, turkeys, and game hens). This
recipes is really good and the birds end up looking like the
pictures in magazines and cookbooks with a golden-brown
outside.
O'Reilly's Smoked and Brined Chicken
Amount Measure Ingredient -- Preparation Method
2 whole chickens (3 1/2 lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each dried tarragon, thyme, and black pepper
1/4 cup olive oil
Wash birds inside and out. Put water in a large non-aluminum
container, add salt and sugar and stir to dissolve. Add soy
sauce, tarragon, thyme and pepper. Submerge birds in brine and
weigh them down with a heavy plate so that they stay submerged.
Refrigerate overnight.
Remove birds from brine and wash inside and out. Pat dry.
Reserve brine.
Start smoker, fill water pan with water and half of reserved
brine. Place chickens, breast side up, on top rack of smoker.
Cover and smoke at 200 to 250F for approximately four hours,
until internal temperature of the thickest part of the thigh
reaches 170F. Baste with olive oil after two hours.
* * *
[What exactly does brining do for a turkey or chicken?]
Bird Brining, By Russ Parsons, Times Deputy Food Editor (12-19-
96 Los Angeles Times)--
If someone told you to go soak your bird, you might take
offense. But it could be the best cooking advice you've ever
gotten.
Brining - essentially soaking meat or poultry in a solution of
salt and cold water - has long been used as a preliminary step
in smoking. It flavors the meat and also plumps it, giving it
the needed moisture to withstand the long, slow, dry cooking
that the smoking process involves.
But what's good for the smoker is also good for the roaster -
and for the grill too. Campanile's Mark Peel figures he brines
about 100 turkeys a year before roasting them at his
restaurant. Most wind up in sandwiches at lunch.
"We started brining the turkeys about three years ago and, to
tell you the truth, I can't remember why," he says. "My sense,
in an unscientific way, is that it gives a tenderness to the
meat.
"That's especially necessary with turkeys. With the turkeys
you buy, even the organic ones, the breast meat is pretty dry.
That's because they've been bred for big breasts. The white
meat has very little blood circulation and very little fat in
it. But if you brine it and roast it properly, it doesn't turn
out dry."
There's a very good reason for that, according to Alan Sams,
Ph. D. an associate professor of poultry science at Texas A&M
University. Sams, who has published several papers on brining
poultry, says it's basically an electric [electrolyte] thing.
"What is happening is that salt [the chloride part more than
the sodium] penetrates into the muscle," Sams says. "The
charged ions cause the muscle fibers to swell, and that sucks
in even more water. It also binds the water to other protein,
meaning the meat holds more water during cooking. That's what
causes the juiciness effect.
"The three big benefits I've seen are increased juiciness,
better flavor because of the saltiness and improved
tenderness," Sams continues. "Brining generally creates a
looser protein network. It's the discharge propulsion - the
negative ions repelling each other and loosening the muscle
fibers."
All of this was documented in a 1977 paper by five scientists
from the University of Florida. They compared roast chickens
that had been brined, chickens that had been soaked in plain
ice water and chickens that had not been treated.
They found that the brined chickens scored much higher with
testers in terms of flavor and tested better for juiciness and
tenderness (the difference in tenderness was much greater for
white meat than for dark). Microbial testing also showed
slightly lower populations of various bacteria in the brined
chicken than in the others.
I knew none of that the first time I tried brining. Having
read something about it somewhere, last summer on a whim I
tried soaking some cut-up chicken in a weak brine (a couple of
tablespoons of salt to about a quart of water) for an hour or
so before grilling. The results were decidedly favorable. The
chicken was plumper and juicier, had real seasoned flavor
throughout and didn't scorch nearly as quickly.
As the holidays approached, I thought I'd try brining my
turkey. I started small, running through a few roast chickens
before stepping up in class. I wound up with a brine of about
2/3 cup of salt to a gallon of water - about a 5% saline
solution. If you're going to smoke your bird, it can handle a
more forceful brine. Try using a full cup of salt per gallon -
that's about 7%.
I tried concentrations from 10% down to 2%, and the main
difference was in the amount of saltiness - the texture was
improved even with a fairly weak brine. Incidentally, if
you're worried about sodium intake, remember that the meat
absorbs only 10% to 15% of the brine - roughly 1 to 1 1/2
tablespoons of salt per turkey.
When Thanksgiving arrived, I took the plunge - and so did my
bird. Finding a bath big enough to brine a 14-pound turkey can
be a bit of a bother. (And so can clearing enough space in the
refrigerator to store it.) I ended up using the biggest
stockpot I had, and a plain 5% salt-and-water brine. I turned
the bird occasionally to make sure it was evenly cured.
After six hours, I removed the turkey from the brine and dried
it. Then I returned it to the refrigerator in the empty
stockpot to dry further overnight. I wanted it to have a nice
crisp skin - something that's difficult to achieve if there's
much moisture present.
The next day I stuffed the turkey and roasted it in my usual
way - 450F for the first 45 minutes, then 325F until a
thermometer registered 160F when poked in the fat part of the
thigh. (The USDA recommendation of 180F, by the way, allows
considerable margin of error. With a 20-minute rest, a 160F
turkey will reach 170F - more than enough to kill any
bacteria.) When I checked the temperature of the stuffing, it
was still a little cool, so - mindful of the danger of
salmonella - I returned the turkey to the oven until the
stuffing reached 160F.
The turkey was puffed, bronzed and gleaming. And unlike most
roast turkeys, this one did not deflate in the 20 minutes
between roasting and carving. It retained its swollen grandeur
all the way to the table.
When I carved the breast meat, I noticed another peculiar
thing: The white meat had developed that somewhat thready
appearance you get when you overcook the breast meat (the
result, no doubt, of waiting for the stuffing to get safe).
Usually that means dry meat that crumbles when carved. But in
this case, the slices held their shape perfectly and the meat
was moist and tender.
What's more, the meat was nicely seasoned throughout. Cold,
the next day, it made terrific sandwiches - even the parts
closest to the bone, which normally taste bland and under-
seasoned.
* * * *
Mark Peel's Brine
This recipe, inspired by one of Jeremiah Towers', is enough for
a 12- to 14-pound turkey. The spicing is very faint, mostly
you taste the salt and a bit of the sugar. It's a bit like a
very elegant version of commercial smoked turkey, only without
the smoke. Peel also uses this recipe for roast pork and
smoked fish. For a pork loin, cut all of the amounts by half;
for fish or chops, cut them into quarters.
Amount Measure Ingredient -- Preparation Method
2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper, cracked
1 Pinch dried thyme
13 cloves
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
1 gallon water
Combine salt, sugar, pepper, thyme, cloves, allspice, bay
leaves and juniper berries in saucepan. Add 1 quart water and
bring to boil. Simmer 5 minutes, then add to 1 gallon cold
water. Chill thoroughly before using brine.
* * * *
[Does brining a turkey really make a difference in the taste?]
Ed Pawlowski--
I brined my first turkey this Thanksgiving-day (1997). It was
better than any turkey I've ever done. This is one of the
easiest ways of improving a turkey I've encountered and will
not cook a turkey without brining, ever again.
* * * *
Belly--
First time for me too. Best-tasting turkey that I ever cooked.
I did one each way, (with and without brining) and the brining
made a world of difference. An old dog learned a new trick
today.
* * * *
Thomas Street--
I smoked 2 turkey breasts for the big day. Brined one and just
rubbed the other with spices. No doubt whatsoever. The rubbed
bird was nice and tasty, but the brined one just exploded the
old taste buds--much more moist and flavorful.
* * * *
[I brined a turkey for 12 hours on the countertop in a large
pot. Then let it sit to warm up in the air for 3 hours. Was I
taking a chance doing this?]
Jim Prather--
Two hours is the maximum recommended time to have 'The Meat' at
temperatures anywhere between about 40 to 140F. These
recommendations aren't always followed and your audience
doesn't always get sick. This lulls one into the famous: "false
sense of security."
If you DO get sick, you can get spectacularly, sensationally
sick. Paramedics to the hospital emergency room style sick.
There are bacteria in the flesh, and if kept cold, they don't
breed and make many more. If 'The Meat' is heated sufficiently,
you're OK. This pasteurizes 'The Meat'. However, if you keep
"cooked" meat between 40 and 140F, things go bad again, because
pasteurizing doesn't kill every last one, it just gets 'em down
to a safe level for the time being.
And this other reason: There can be toxins built up in 'The
Meat' which can't be neutralized by cooking. These are actually
poisons as opposed to just making you sick from a bacterial
infection in your system.
It's also considered good practice to wash everything that
touches raw meat before you have anything else touch that
thing. Hands also come to mind.
(Message edited by dchem on November 10, 2003)
 dchem®
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johnc
Senior Member
Username: johnc
Post Number: 2409
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, November 11, 2003 - 12:48 pm: |
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Look what I found in The RQ Archives . . .
>>>>>
Dchem--Posted on Sunday, December 23, 2001 - 10:05 am:
It's best to get a turkey that's not been injected, but no, brining a "Butterball" won't hurt anything. I would brine it longer at a lower salt concentration (no more than half a cup pickling salt per gallon of water). I think you'll be okay. If you find you like it (and almost everyone does) then get a less-molested turkey for the next time.... dchem
Here's a brine recipe that I enjoy:
Turkey Brine
Add 3/4 cup salt to a quart of water. Add 3 bay leaves, 3/4 cups brown sugar, 2 tablespoons ground thyme, 1 tablespoon garlic powder, 1/4 cup
vinegar, 1 tablespoon of coarse ground cracked pepper, 1 tablespoon paprika, 1/2 tablespoon red cayenne, two lemons chopped into 4ths. Boil for 5 or 10 minutes. Cool and add to enough water to make a gallon. Depending upon the size of your brining vessel, you might need two gallons of brine. If so, obviously just double the recipe.
Cool the brine to below 40°F, place the thawed turkey into the brine, breast side down, covering the entire bird with brine, and allow to soak for 18 to 24 hours or longer. The key is to keep the temperature below 40°F the entire time. About an hour before cooking, remove the bird, wash off all
the salt water and all of the spices. Season it with a rub or however you wish. Bake or smoke as normal.
>>>>>
Looks good to me!
~John C. |
monica
Senior Member
Username: monica
Post Number: 1577
Registered: 5-2003
Rating: 
Votes: 1 (Vote!) | | Posted on Friday, January 30, 2004 - 12:06 pm: |
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I've put this here as it is a recipe link.
A very good read,beautifully illustrated.
http://www.vietworldkitchen.com/recipe.htm
 Monica™
A recipe is only a theme,which an intelligent cook can play each time with a variation.
... Madame Benoit...
It's not ingredients that make food delicious it's your special touch that creates those flavours...Monica...
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johnny_c
Senior Member
Username: johnny_c
Post Number: 1870
Registered: 3-2002
Rating: 
Votes: 1 (Vote!) | | Posted on Monday, July 21, 2003 - 8:04 am: |
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Document inserted.
I haven't compared it to the original but it looks reasonable enough.
To download it, in W2000 (what I have here) you click on it, it asks if you want to open or save. I'd be inclined to save it. Open word up and open up. If you don't have word, use your WP package and open as type word.
If you want to just open it, if it doesn't open word automatically when it asks you which program to choose use word (or winword even)
If that doesn't work for W98 or W95 or W3.1 (you never know!) if you manage to open it please write it here.
If you have Mac I've no idea. |
jacqui
Board Administrator
Username: jacqui
Post Number: 7663
Registered: 12-2001
Rating: 
Votes: 60 (Vote!) | | Posted on Sunday, March 28, 2004 - 12:46 pm: |
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Thought these very cute!
Bunny Fold Napkins
Easter rabbit–shaped napkins are a festive detail for the holiday table, and they only require a few simple folds. Well-starched crisp cotton or linen will transform into the sturdiest bunnies. Fold napkins the day before your meal so that your "warren" will be full when guests arrive.
 
1. Fold starched napkin into thirds, as shown.
2. Crease in half to create a centerline for reference; fold top corners down along this line.
 
3. Fold up from the bottom corners along the dotted lines.
4. Bring left and right edges together on center line.
 
5. Flip upside down and over. Turn up bottom point, as shown.
6. To fasten: Fold left and right corners back; tuck one corner into the pocket of the other. Pull out bunny ears first; open up base.
 J
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helknee
Member
Username: helknee
Post Number: 129
Registered: 6-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, January 21, 2004 - 10:24 am: |
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2 Cups of Plain Flour
1 Cup of Salt
2 Cups of Hot Water
2 Tablespoons of Oil
2 Teaspoons of Cream of Tartar
Food Colouring or Powder Paint
Mix together dry ingredients, then add oil, colouring and one cup of hot water. Mix well, and slowly add second cup of hot water (I didn't need all of this) till you have a dough. Knead well, add extra water if it is too dry. I keep mine in the fridge, wrapped in cling film. There is something very earth-mother about homemade playdough!! |
jacqui
Board Administrator
Username: jacqui
Post Number: 9785
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, September 15, 2004 - 2:57 pm: |
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Sheila will be needing these lol!
APPLE CINNAMON TRAINING BITS
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
2 tablespoons vegetable oil
1 small apple (grated)
1 teaspoon cinnamon
1 1/3 cups of water
In a bowl combine all ingredients except the apple and water. Grate apple into mixture and add water. Mix until it starts forming together. Turn out on a lightly floured surface. Knead well. Roll out to a thickness of 1/4-inch to 1/2-inch. Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4 squares. Be careful not to score the dough that it completely cuts through the dough. Place on a baking sheet that has been sprayed with a nonstick spray. Bake at 325 for 1 hour.
Yield: 1 1/2 pounds
BLENHEIM BROWNIES
1/2 cup shortening
1/8 cup honey
4 eggs
1 teaspoon vanilla
1/4 cup carob powder
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 cup carob chips
Cream shortening and honey together thoroughly. Add the rest of the ingredients and beat well. Bake in a well greased 15 by 10 baking sheet at 350 for 25 minutes.
Frosting:
12 ounces cream cheese (non fat) room temperature
1 teaspoon vanilla
1 teaspoon honey
In a small mixer, add all ingredients and blend. Spread frosting over cooled brownies. Cut into 3-inch squares. Cut out a paw print out of paper. Hold pawprint over each square and sprinkle with carob powder. Remove stencil carefully.
(We can supply the stencil for you)
Yield: 12 pieces
CAVALIER CRUMPETS
2 1/2 cups cornmeal
1 1/2 cups cake flour
2 tablespoons vegetable oil
1 egg
2/3 cups honey
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 small apple
1 1/3 cups water
1/2 cup rolled oats
Preheat oven to 350. In a bowl, mix all ingredients except the apple and rolled oats. Grate apple into mixture. With an ice cream scoop, fill into muffin pans lined with paper baking cups and sprinkle with oats. Bake for 40 minutes.
Yield: 12 servings
J
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bean
Senior Member
Username: bean
Post Number: 490
Registered: 12-2001
Rating:
Votes: 1 (Vote!) | | Posted on Wednesday, September 15, 2004 - 4:14 pm: |
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Don't forget this one! 
Frosty Paws Ice Cream
Here is a recipe to make Frosty Paws at home. They are easy to make and very inexpensive.
32 oz. vanilla yogurt
1 ripe mashed banana
2 T peanut butter
2 T honey
Blend all ingredients and freeze in 3 oz. paper or plastic cups. Ice cube trays work well also. Allow cups to set out a minute before trying to remove from cup.
*One small jar of baby food can be substituted for the banana. You can try fruits, vegetables or even the meats.
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