The Many Different Kind Of Nuts
The Many Different Kind Of Nuts
Free Online Articles Directory
Why Submit Articles?
Top Authors
Top Articles
FAQ
AB Answers
Publish Article
0 && $.browser.msie ) {
var ie_version = parseInt($.browser.version);
if(ie_version Hello Guest
Login
Login via
Register
Hello
My Home
Sign Out
Email
Password
Remember me?
Lost Password?
Home Page > Food and Beverage > The Many Different Kind Of Nuts
The Many Different Kind Of Nuts
Edit Article |
Posted: Jun 11, 2010
|
Share
]]>
Syndicate this Article
Copy to clipboard
The Many Different Kind Of Nuts
By: Deandre Castro
About the Author
To read about cheese allergy and cheese storage, visit the Cheese Facts site.
(ArticlesBase SC #2609847)
Article Source: http://www.articlesbase.com/ – The Many Different Kind Of Nuts
Since the earliest of time and even before agriculture was used by the Greeks to have better food resources, `Nuts’ were a stable food and nutritional source in the diet of manhood in the dark ages. During those times, nuts were plentiful, as there were much more forests as today, and well liked for their easy storage, which enabled people to keep them for times in which food was hard to find. (Winter, rainy season, etc).
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.
Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.
Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.
Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.
The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world’s production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.
COCONUT
“He who plants a coconut tree”, the saying goes, “plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children”. Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera’ has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 – 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm – The Palm Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 – 3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it’s shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.
They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It’s oil makes excellent vinaigrette and cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it’s cuisines.
The trapa plant roots in ponds and lakes and sends, its’ leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 – 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they’re physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don’t carry a lot of fruits until they’re 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it’s rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut’.
Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia,China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the usage of nuts and nut related product in today’s hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)
Retrieved from “http://www.articlesbase.com/food-and-beverage-articles/the-many-different-kind-of-nuts-2609847.html”
(ArticlesBase SC #2609847)
Deandre Castro –
About the Author:
To read about cheese allergy and cheese storage, visit the Cheese Facts site.
]]>
Rate this Article
1
2
3
4
5
vote(s)
0 vote(s)
Feedback
RSS
Print
Email
Re-Publish
Source: http://www.articlesbase.com/food-and-beverage-articles/the-many-different-kind-of-nuts-2609847.html
Article Tags:
food, drinks, eating, cheese, cooking, coffee, health, fitness, wine, recreation, leisure
Related Videos
Related Articles
Latest Food and Beverage Articles
More from Deandre Castro
Food Allergies – Epinephrine
Learn how to Handle Food Allergies – Learn all about epinephrine. (01:00)
Food Allergies – Anaphylaxis Treatment
Learn how to Handle Food Allergies – What is the treatment for anaphylaxis? (00:44)
Food Allergies – How to Treat
What should I do if I think someone’s having an allergic reaction? (01:09)
Food Allergies – Allergy and Antihistamine
Learn how to Handle Food Allergies – Will giving the allergic person an antihistamine help? (00:29)
Food Allergies – Symptoms Part 2
Learn how to Handle Food Allergies – How long after eating foods do reactions normally occur? (01:11)
Cooking With Healthful Ingredients
When preparing your next health-conscious menu, consider this fact: Nutritionists say that knowing where your ingredients come from can be almost as important as knowing what ingredients to use.
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
How To Order The Perfect Cup Of Coffee
These days when you walk in to a coffee shop it’s a whole new world. You’re not just ordering a “coffee”. You’re ordering a “coffee drink”. There’s an entire language you need to know just to order a coffee drink!
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Coffee Mug For Different People
A coffee mug can be different things to different people. It can be large or small and made out of a variety of different materials. Coffee drinkers all around the world use different types of containers to hold their morning– or all day long– cups of coffee. Manufacturers use different materials to make
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Having Delicious And Invigorating Gourmet Coffee Drinks
You are hooked as you stop every day at the local coffee shop and order a latte or other gourmet coffee drink. You have been alternating between ordering hot and cold beverages when you go. This gives you an opportunity to try the many different flavors that are sold there. Did you that there are literally
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Espresso Coffee Makers Secret
Virtually everyone in the world nowadays loves drinking all kinds of coffee and not everyone has the same preferences. Some like it weak and others like it strong, whatever the choice, you need to have good coffee makers that will do the trick. Espresso coffee makers are one of the most used worldwide.
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Coffee Makers Recipes For Centuries
Coffee has been around for so many centuries, and is drunk in so many parts of the world, that there are a huge variety of ways to enjoy it. There are a great many more varieties than we can get out of our cappuccino machines. You can enjoy different coffees on their own, or mix them with flavorings,
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Getting Your Hand On The Best Espresso Coffee
To get to the great flavour of Espresso that is enjoyed the world over it all starts with a top quality bean.
By:
Deandre Castrol
Food and Beveragel
Jun 11, 2010
Having A French Press Coffee Maker
For millions of people a cup of coffee in the morning is the spark plug to get them started and able to face the battles they may encounter during the day. There are several different types of coffee one can choose from in order to suit their specific tastes. In addition, there are numerous different ways to
By:
Deandre Castrol
Food and Beveragel
Jan 12, 2010
Costa Rica’s Property Investments – Maybe a Costa Rica Farm?
This small Central Yank country offers one thing for pretty much everyone. Despite its size, there are a plethora of choices for climate, terrain, and lifestyle. Although tourism is the first product of this Latin Yank country, Costa Rica’s property investment opportunities embody those of a Costa Rica farm.
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
Reaping Ukraine Land
The 2008/09 selling year was a record one for food commodity prices. Trading on commodities such as corn and maize reached levels never seen before. Whereas agricultural experts agree that it’s very unlikely that costs in the promoting year 2009/10 will surpass the previous year’s benchmark, Ukraine is showing strong signs of bumper crops and an glorious harvest that means that investment in Ukraine land is ready for one more smart year.
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
Small Scale Farming Could Be Courting An Indefinite Sun Set
Samoe has set to leave crop cultivation for smart! Once bitten, twice shy. He has been bitten many times. Samoe is simply among several young people abandoning small scale cultivation to strive their hands in other things. Several factors are driving people far from their farms. Tiny scale farming is no longer a viable occupation and farmers in the third world don’t have the resources to venture into high-tech and mechanized tiny or giant scale farming.
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
You Can’t Be a Meat-Eating Environmentalist – Celebrate Earth Day by Going Vegan
A November 2006 United Nations report revealed that raising animals for food generates additional greenhouse gases than all the cars and trucks in the planet combined. Senior U.N. Food and Agriculture Organization (FAO) official Henning Steinfeld said that the meat business is “one in every of the most vital contributors to these days’s most serious environmental problems.”
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
The Proposed UK Quango Cull May Get Rid of Necessary Public Protection on Food Quality
There are reported be around 177 watchdog bodies made from non-elected members underneath threat from the UK’s coalition government’s review of spending as part of its efforts to cut the budget deficit by between 25% and 40%.
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
You Would Be Shocked With This Grand International Business – Natural Organic Fertilizers Business
Firstly, food is the main desires of person and therefore the food industries can never be a sunset industry unless all of us don’t eat food anymore. There’s an unique situation that if the plants production space is at volcano coverage region and also the soil is principally rich with natural nutrition, then the agricultural producers could not would like any fertilizers for their crops.
By:
Writers Rooml
Food and Beveragel
Dec 10, 2010
Burger Bars: A New Way to do Buffet
This article give people ideas on how to put together a superior burger bar.
By:
—l
Food and Beveragel
Dec 10, 2010
How to Make Hummus Recipes Better!
If healthy eating is important to you, one thing that you may want to try is making hummus at home. Here are some tips to make your favorite hummus recipe even better!
By:
Wendy Polisil
Food and Beveragel
Dec 10, 2010
Finding Out When You Are The Chosen One
Yesterday I was watching a rerun and it reminded of a movie going experience a few years back.
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Ruhmor That Britney Is Getting Bald
Oh the life of a celebrity, money, fame, fun, popularity…trauma? Is the life of a superstar really all that different to us “normal” folk?
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Introduction To What Is Shahtoosh
Shahtoosh is an illegal fiber that comes from the Tibetan Chiru antelope. Some manufacturers of pashmina use this fiber and pass it off as genuine pashmina wool. The genuine pashmina comes from the Chyangra goat, or the Capra Hircus, which lives in the mountainous regions of Mongolia and the Himalayas.
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Different Types Of Pottery Ware
There are many types of pottery ware available, but how do we know that which type is suitable to be used for specific purpose. By knowing their characteristics and nature will help you to decide which type that you will use effectively.
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
What It Is Costing For The Price Of Fame
As a nation, we’re obsessed with fame. Celebrity magazines, such as Heat and OK, sell thousands of copies and deluded reality TV show contestants seem willing to do anything for their fifteen minutes of celebrity. But as wannabe stars queue for hours to be humiliated on the X-Factor or desperately try to
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
How The Police Are Back On The Road Again
The Police are back on the road this year for the first time in two decades, in one of the most eagerly anticipated tours of recent years.
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Many Different Kinds Of Beatle Musics
music, Beatles sheet music, piano music, the music of the beatles, the beatles, piano, guitar music,
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Beginners Guide To Crocheting
crochet, chrocet,wire crochet,beginners crochet
By:
Deandre Castrol
Hobbiesl
Jun 21, 2010
Submit
Your Articles Here
It’s Free and easy
Sign Up Today
Author Navigation
My Home
Publish Article
View/Edit Articles
View/Edit Q&A
Edit your Account
Manage Authors
Statistics Page
Personal RSS Builder
My Home
Edit your Account
Update Profile
View/Edit Q&A
Publish Article
Author Box
Deandre Castro has 111 articles online
Contact Author
Subscribe to RSS
Print article
Send to friend
Re-Publish article
Articles Categories
All Categories
Advertising
Arts & Entertainment
Automotive
Beauty
Business
Careers
Computers
Education
Finance
Food and Beverage
Health
Hobbies
Home and Family
Home Improvement
Internet
Law
Marketing
News and Society
Relationships
Self Improvement
Shopping
Spirituality
Sports and Fitness
Technology
Travel
Writing
Food and Beverage
Chocolate
Coffee
Cooking Tips
Crockpot Recipes
Desserts
Drinks
Home Brewing
Low Calorie
Main Course
Pasta Dishes
Recipes
Restaurant Reviews
Salads
Soups
Tea
Wines and Spirits
]]>
Need Help?
Contact Us
FAQ
Submit Articles
Editorial Guidelines
Blog
Site Links
Recent Articles
Top Authors
Top Articles
Find Articles
Site Map
Webmasters
RSS Builder
RSS
Link to Us
Business Info
Advertising
Use of this web site constitutes acceptance of the Terms Of Use and Privacy Policy | User published content is licensed under a Creative Commons License.
Copyright © 2005-2010 Free Articles by ArticlesBase.com, All rights reserved.
