Sometimes when we are in a rush doing grocery shopping, we tend to just put all of the things together. That is no good. It will ruin some of the stuff.

When buying groceries, avoid cross-contamination by placing raw meat, poultry, and seafood in plastic bags and keeping them separate from other food. Then after, we need to store them to the proper places to avoid spoiling them. Any ground meats, poultry or fist should be frozen within days; beef, pork, veal or lamb stakes, roasts or chops within 3 to 5 days.

Food and food, so good, especially seafoods. The internal organs of sea creatures shines forth light; they had eaten a lot of fresh weeds as they grow, and hidden all the sea nutrients and delicacies within them. That is why I love seafood on top of all kinds of food, especially shrimps. They replenish what minerals our body needs. Aside from that, they really taste so delicious, a great mouth-watering taste. You see it is very beneficial to use domestic seafood because of that; they are healthy and full of nutrients. They are fresh and when in local season, they are fat and readily available, enough to meet our needs. Here in Louisiana, food is superb, unique and special on its own. It is one of the great American seafood. But so other states have great to offer. Showcased in www.GreatAmericanSeafoodCookOff.com, talented chefs from across America make use of sustainable domestic seafood and recipes in a cook off. Look how delicious they seem.

Which one is your favorite? Mine is the Shrimp and Andouille Cassoulet by Louisiana Chef Brian Landry, the first one. It is a simple dish but the way of cooking and the sincerity in preparing it with all the healthy ingredients all combined make it very creative and special.
Visit the website and vote for your favorite dish at the same time learn new great recipes, to have a chance to to win a trip to New Orleans prize with the travel, accomodation and food package. Cook it off!