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(NAPSA)—A little-known European culinary practice is quickly heating up America’s home kitchens. Known as “sous vide” (pronounced “soo veed”), the water-based cooking method is attracting a following for its abil- ity to turn out well-cooked and fla- vorful meals while maximizing nutrition, time and money. Developed in France in the mid-’70s, sous vide translates to “under vacuum” and involves vac- uum-sealing food, then submerg- ing and simmering it in a water bath at a precisely controlled tem- perature. Temperatures are lower than those used in traditional ovens (usually between 110 and 190 degrees Fahrenheit), and foods cook for longer time periods. With sous vide, food retains the same temperature inside and out while cooking, so it is almost impossible to overcook or dry out, while cooking in a sealed pouch helps lock in crucial flavor and nutrients that would typically be lost with other, more traditional cooking methods. The result? Home chefs say steaks are cooked to medium-rare precision from top to bottom, and chicken is tender, moist and tasty throughout. Seafood is also deli- cately simmered to perfection, and vegetables burst with flavor and color while staying crisp and full of nutrients. Saving Time and Money Other benefits include conve- nience and cost savings. Food safely remains in the low-temp water for long periods—several hours or even days—and stays perfectly cooked. Great for busy schedules or dinner parties, meals can be left until the exact moment it’s time to serve, without ever overcooking or losing heat. The long cooking periods also tender- ize and transform inexpensive cuts of meat, helping to add flavor to your menu at minimum cost. Sous Vide at Home Due to the high price of special water ovens needed for sous vide—several thousand dollars, in most cases—the method has long been limited to the culinary elite and commercial kitchens. How- ever, new products designed specifically for at-home cooks, such as the SousVide Supreme (at www.sousvidesupreme.com), are fueling the trend. Similar in size to a bread maker, the SousVide Supreme water oven easily sits on home kitchen countertops. Just like commercial-grade water ovens, it precisely controls water tempera- tures within one degree, which is the key to successful cooking. Virtually foolproof and flavor- ful for the everyday cook—and endless hours of experimental fun for adventurous chefs—sous vide is a new culinary style everyone can sink their teeth into. A New Way To Cook: “Sous Vide” Hits U.S. Homes A French culinary technique has caught on with home cooks across the U.S.

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(NAPSA)—A growing numberof Americans believe that using acell phone while driving can be adangerous mix. A recent survey by Nationwide

Insurance revealed that 45 per-cent of drivers say they have beenhit or nearly hit by another driverusing a cell phone. The danger isalso evident in the number ofnews stories about a deadly crashcaused by someone texting behindthe wheel. The government reported that

515,000 people were injured and5,870 were killed in 2008 incrashes where at least one form ofdriver distraction was reported.Driver distraction was involved in16 percent of all fatal crashes in2008 and was prevalent amongyoung drivers. The fact is, Americans are get-

ting fed up with people drivingwhile distracted (DWD). Anothersurvey, also by NationwideInsurance, found that 80 percentof Americans favor a ban on text -ing while driving, and more thanhalf say they would support aban on cell phone use while dri-ving altogether. “In recent months, the debate

about the dangers of DWD hasintensified as more and morestates consider taking legislativeaction,” said Bill Windsor, Nation-wide’s Safety Officer. “The surveyresults confirm that there isstrong public support for banningtexting while driving.” About two-thirds of respon-

dents to a recent poll said theyfeel pressure to answer calls whenon the road. Instead of waiting forthe federal and state governmentsto make these behaviors illegal,Nationwide is working towardtechnological solutions that

address the peer pressure thatdrivers get from friends and fam-ily to stay connected. These solutions involve soft-

ware installed on a phone orBlackBerry that recognize whenyou’re driving and block incomingcalls and texts, using an autoreplymessage to let your friends knowyou’re driving. Nationwide evenplans to offer insurance discountsto drivers who use these devicesonce they become available. “Teens have this two-minute

rule: Somebody sends a text mes-sage, and if you don’t get backwithin two minutes, the other per-son feels you’re mad at them, orsomething’s wrong,” Windsor said.“We think this technology will fillthat gap.” Fewer distracted-while-driving-

related crashes could also result inlower insurance costs for consumers. “By working closely with legis-

lators, public safety officials andother key stakeholders, we canarrive at real-world solutions tothis problem and help make theroads a safer place,” said Windsor. To learn more, visit the Web

site at www.nationwide.com/dwd.

Many Support Banning Cell Phone Use By Drivers

A recent survey revealed that 80percent of Americans favor a banon texting while driving, andmore than half say they wouldsupport a ban on cell phone usewhile driving altogether.

(NAPSA)—Finding the rightschool for your children can helpthem succeed today and down theroad.Experts suggest that when par-

ents consider schools, they takecertain factors into account, suchas the quality of teachers andclassroom size, but also theinvolvement of other parents inschool activities. You might evenwant to ask to sit in on a lesson toget a sense of the teaching style aparticular school employs. Many parents have looked in to

independent private schools,because each of the institutionshas a unique environment andeducational mission. This allowsfamilies to match a child’s inter-ests and aptitudes with a schoolthat meets his or her needs. Families considering private

school can visit the Web site of theNational Association of Indepen -dent Schools (NAIS) for a list ofquestions that could help themfind the right fit. The site alsoprovides timelines for admission,links to school Web sites, and con-tact information for admissionsoffices. Here’s a closer look at in -dependent private schools.

Private School TutorialThere are approximately 2,000

independent private schoolsacross the United States, servingmore than 700,000 students fromprekindergarten through highschool. Some are centuries old,others just a few years old; someare progressive, others more tra-ditional. Some have religious affil-iations, while others are secular.There are day and boardingschools and coeducational, girls’and boys’ schools. Each school hasa unique mission statement thatguides what it does.

Smart PlanningAffording a private school edu-

cation takes some planning, andmost families employ severalstrategies to keep the costs withinreach. Some make use of tuitionpayment plans, which spread pay-ments out over several months.Families may also take out loans,and most independent privateschools offer need-based financialaid in the form of grants that donot need to be paid back. The amount of aid a family

receives may vary considerablyfrom school to school. The size ofits endowment, its tuition costsand its philosophy of awarding aidaffect how much a school offers, soit could pay to apply for financialaid at more than one school. Thefinancial aid officers at the indi-vidual schools under considerationare the best source of informationabout aid. To learn more, visit www.nais.

org/go/parents.

Finding A School That Makes The Grade

About 700,000 children in theU.S. attend independent privateschools.

(NAPSA)—A little-knownEuropean culinary practice isquickly heating up America’shome kitchens. Known as “sousvide” (pronounced “soo veed”), thewater-based cooking method isattracting a following for its abil-ity to turn out well-cooked and fla-vorful meals while maximizingnutrition, time and money.Developed in France in the

mid-’70s, sous vide translates to“under vacuum” and involves vac-uum-sealing food, then submerg-ing and simmering it in a waterbath at a precisely controlled tem-perature. Temperatures are lowerthan those used in traditionalovens (usually between 110 and190 degrees Fahrenheit), andfoods cook for longer time periods.With sous vide, food retains the

same temperature inside and outwhile cooking, so it is almostimpossible to overcook or dry out,while cooking in a sealed pouchhelps lock in crucial flavor andnutrients that would typically belost with other, more traditionalcooking methods.The result? Home chefs say

steaks are cooked to medium-rareprecision from top to bottom, andchicken is tender, moist and tastythroughout. Seafood is also deli-cately simmered to perfection, andvegetables burst with flavor andcolor while staying crisp and fullof nutrients.

Saving Time and MoneyOther benefits include conve -

nience and cost savings. Foodsafely remains in the low-tempwater for long periods—severalhours or even days—and staysperfectly cooked. Great for busyschedules or dinner parties, meals

can be left until the exact momentit’s time to serve, without everovercooking or losing heat. Thelong cooking periods also tender-ize and transform inexpensivecuts of meat, helping to add flavorto your menu at minimum cost.

Sous Vide at HomeDue to the high price of special

water ovens needed for sousvide—several thousand dollars, inmost cases—the method has longbeen limited to the culinary eliteand commercial kitchens. How-ever, new products designedspecifically for at-home cooks,such as the SousVide Supreme (atwww.sousvidesupreme.com), arefueling the trend. Similar in size to a bread

maker, the SousVide Supremewater oven easily sits on homekitchen countertops. Just likecommercial-grade water ovens, itprecisely controls water tempera-tures within one degree, which isthe key to successful cooking. Virtually foolproof and flavor-

ful for the everyday cook—andendless hours of experimental funfor adventurous chefs—sous videis a new culinary style everyonecan sink their teeth into.

A New Way To Cook: “Sous Vide” Hits U.S. Homes

A French culinary technique hascaught on with home cooksacross the U.S.

(NAPSA)—In many cases, get-ting your heating, ventilation andair-conditioning (HVAC) system tooperate at its peak starts withasking your contractor the rightquestions. The right questionsmay also help you save money.For example:• How can I make my system

operate more efficiently?• What other, more efficient

systems are available?• How can I lower my monthly

heating and cooling bills?• Is there any basic routine

maintenance I can do to help thesystem’s functionality?• What benefits would I get

from an ENERGY STAR system?Some say the key question is

whether or not the contractor usescertified technicians for the job.For example, North AmericanTechnician Excellence (NATE)-certified technicians are skilledprofessionals who have proventheir knowledge in the HVACRindustry by passing specializedcertification tests. Plus, they will not only be

knowledgeable about high-effi-ciency systems but will be able tohelp lower homeowner utility billsby ensuring proper installationand maintenance. In selecting a contractor, you

should also ask about the range ofservices the contractor provides(scheduled maintenance, repairs,24-hour service). Ask for a prelim-inary inspection prior to havingthe contractor make any recom-mendations and always ask forand check references.In addition to the energy sav-

ings resulting from an efficient

system, the American Recoveryand Reinvestment Act now pro-vides homeowners with additionalexpanded tax incentives onenergy-efficient HVAC systems. ANATE-certified technician shouldbe able to tell you if your systemqualifies for the incentives.To help, a Web site called

HVACRAdvice.com provides anumber of useful documents andinformation pages, including:• An Energy Savings Calculator• A Heating/Cooling Checklist• Maintenance Tips• Information on how to make

your home more energy efficient• Details on carbon monoxide

safety and detection• Definitions of efficiency rat-

ings (AFUE, SEER and HSPF). The site also features a contrac-

tor locator where homeowners cantype in their ZIP code to find compa-nies that employ NATE-certifiedtechnicians. To learn more, visit the Web

site at HVACRAdvice.com.

Key Questions To Ask Your HVAC Contractor

In addition to increased comfort,a high-efficiency HVAC systemmay also be able to help a home-owner cut utility costs.

(NAPSA)—Cleaning and fresh-ening your home can make itmore welcoming for guests. Forlitter box odor, try odor-eliminat-ing products such as ARM & HAM-MER Clumping Cat Litter or CatLitter Deodorizer Spray to controland destroy tough odors. Formore tips, visit www.armand hammer.com.

** ** **Help prevent illness by using

nontoxic cleaning tools likeHAAN’s HS-20 Personal Hand-held Steamer to kill bacteria ontoys, or the MS-30 Multi-Func-tion Steam Cleaner to sanitizefloors and play areas with justthe power of steam. For moretips, visit www.haanusa.com.

** ** **King Of Shaves AlphaOil Cool-

ing comes in a 1⁄2-ounce containerthat’s TSA compliant for carry-ons. The tiny bottle containsenough for 100 shaves. The prod-uct is made with nourishingingredients and stays clear dur-ing shaves. Visit www.shave.com.

** ** **A magazine and Web site that

celebrate all things scary haveput together a list of 25 attrac-tions, events and locations thattake their thrills and chills seri-ously. Haunted Attraction Maga-zine thinks these attractions pro-vide unique events and fantasticfun. Learn more at hauntedattraction.com.

***I am rather inclined to silence,and whether that be wise or not,it is at least more unusual nowa-days to find a man who can holdhis tongue than to find one whocannot.

—Abraham Lincoln***

***Public sentiment is everything.With public sentiment, nothingcan fail; without it nothing cansucceed.

—Abraham Lincoln***

***Whenever I hear anyone argu-ing for slavery I feel a strongimpulse to see it tried on himpersonally.

—Abraham Lincoln***

***I paint forms as I think them,not as I see them.

—Pablo Picasso***