Sushi Bars, Japanese
Price Range : $31-60 ($$$)
Adress: 3637 E Thousand Oaks Blvd, Thousand Oaks, CA 91362
Phone: (805) 230-0101
- turned_in_notHealth Score83 out of 100
- list_altTakes ReservationsNo
- credit_cardAccepts Credit CardsYes
- thumb_upGood ForDinner
- local_parkingParkingPrivate Lot
- directions_bikeBike ParkingYes
- accessibilityGood for KidsNo
- groupGood for GroupsNo
- volume_upNoise LevelQuiet
- local_barAlcoholBeer & Wine Only
- turned_in_notGood For Happy HourYes
- transit_enterexitOutdoor SeatingYes
- tvHas TVNo
- turned_in_notGender Neutral RestroomsYes
Look, if you're looking for real, authentic Japanese sushi in Westlake...this is your spot. If you're looking for cheap, ultra fast, rotating belt, AYCE joints with no minimums, extra "sauce," specialty rolls, or everything covered in spicy mayo, then this isn't the place for you.
Chef Mitsu and his team know about sushi, service, and a lovely dining experience. His knife skills and perfect garnishes present sushi in a simple yet dynamic way that you won't really find in a lot of other sushi spots in Ventura County. Kanda has a warm atmosphere that is clean and intimate, perfect for a date or special occasion. That being said, I've been here countless times when the place is packed, when the place is empty, sat at the bar, sat at a table. It doesn't really matter, the experience is always consistent and the sushi tastes great.
I don't know what some of these pleb reviewers are blathering on about (not a real sushi restaurant [then what is it?] / Mitsu isn't Japanese [big lol] / fish is not fresh) but wow I am dying over here...you can't please everybody right? Head in there any day of the week and Mitsu will serve you at least 3 different types of mackerel, 4 different types of salmon, and incredibly traditional rarities/seasonal items that will knock your socks off. If you're more than halfway serious or passionate about sushi, order omakase and let Mitsu take you on a flavor adventure.
Dining experience 7/11/2019:
Pros: Restaurant clean, staff friendly, nice location
Cons: Portions are small, hand rolls are small
Price Point: On the expensive side for a roll
I've passed by this restaurant a few times and finally decided to try it with my family back in May 2019. We started with the shrimp and vegetable tempura. The batter was good and it wasn't soggy, so we enjoyed this appetizer. We all then ordered different hand rolls (2-spicy yellowtail, yellow tail, and spicy tuna). When we received the hand rolls, I was a bit surprised how small the rolls were - especially since it was $6!! To be honest, we really felt ripped off! It lacked fish and rice inside and it was rolled in a way I have never, ever seen before - where a small strip of seaweed was put on the end to close it off. I'm all about presentation as well as the quality of the food and the way it was rolled was a big turn off for me. I questioned whether I had an experienced chef preparing my food. The fish quality was good - but since I was not happy with the hand roll, we decided not to order additional items, paid the bill and left. I felt if we ordered additional items, we may get small/tiny portions and we didn't want to feel ripped off.
I've seen other reviews about how small the servings are but I still wanted to have my own experience. Unfortunately, we experienced the same thing as others.
I would hope the owner listens to these reviews and makes some adjustments.
Will I go back? No
What a joke! My wife and I would be considered by most people sushi connoisseurs. We eat our sushi in a very traditional way, mostly ordering sashimi, very little rice, lighter fishes first and never eat Americanize rolls.
We had not been there in several years because the last time we were there the chef (owner?) was very rude and provided us terrible service.
Tonight we finally decided to give them another try...big mistake. We were greeted by a rude hostess that told us twice that there was a 3 piece minimum per person. When we sat down at the bar, there was a sign every two feet that said in bold letters "3 piece minimum". The board on the wall spelled out the rules that included "no chili sauce, no eel sauce, no cell phones and no hot dogs". So far I could live with it...so when it came time to finally order, I asked the chef to prepare a sashimi dish of two of the fish that were listed on that same board with all the rules. I requested half of two different varieties of snapper. The chef had to go ask the other chef (owner) if that was acceptable. His reply was a very dismissive shake of his index finger, absolutely not!
I looked over at my wife and said "do you want to stay here?" And we both looked at each other and got up and left but first told the chef we remembered why we have not been back!
Bottom line, the place has no ambience, smells like fish and has rude employees! Don't waste your time or your money! There are plenty of other great sushi places in the area!
Great service and nice quality sushi!
We tried Kanda for the first time last night as our favorite sushi restaurant was recently closed. Overall, I would rate the food and service both solid 4 stars.
The restaurant is located in a strip mall on Thousand Oaks Blvd and parking spaces are ample. The restaurant appeared to have been recently renovated with nice bar sitting and a nice dining room.
As for the food, the restaurant serves many traditional Japanese sushi. We ordered nigiris the live shrimp, live scallops, Spanish mackerel, toros, halibut, salmon and also a king crab roll. The fish tasted fresh and I love that the sushi wasn't loaded with a lot of rice or sauces that would drown the authentic taste of the fresh fish.
The service was good and our waitress was very attentive. The food was served fairly fast. As for the cost, most nigiri was about $7-$8 per order but the toro nigiri was $25. We felt the toro tasted ok and we liked it better at our previous restaurant. The king crab roll was $17 and it contained both real crab and some fish cakes.
Overall, a great place to get authentic Japanese sushi!
This is the second time I went there. Bad service. No class. The portions are small. The sushi is not fresh. It tastes like they are masking the lack of freshness with other flavors. Spicy tuna hand roll is sticky and gross. Another time I went there, they charged me $3 more than the price that was listed for the sushi. Does not feel like a restaurant that has good business or food turnover. Will not go there again. I highly recommend Sake2Me Sushi in Simi Valley instead.


Second on my food before and after blog entry is a place called Michael’s.
Michael’s is a family diner. Very short order grill, they do burgers, fries, sandwiches, and gyros. Oh the gyros. My memory of this place as a kid was good. Fantastic food, always having it delivered and eating as a treat with family. I figured that was going to be the key to this place’s down fall in my memory. As a kid my family always ordered from this place as a treat. We didn’t have a whole lot of money growing up so when we ate out it was a real reward to us. And Michael’s was one of the go to celebratory meals.
It bears mentioning as well that when I say we ordered from this place when I was a kid, I mean it. This place has been in business for longer than I have been alive. The owner operator is still there too, the titular Michael himself. As a matter of fact he was the one who took our order and helped cook our meal, and he recognized me too. It gives me hope to see businesses like that, hope that I may have a successful business too someday, but I digress.
So when my mom suggested we go there I was all for it. The Gyros were still the best I have ever had. Flavorful met, veggies, and of course the tangy and creamy Tzatziki sauce. All still as good as my memory. I also remembered my favorite side dish of theirs, fried zucchini sticks. I remember them being flavorful and crisp. I don’t know if I just got a bad batch or what, but mine weren’t very good this time around. Mushy and bland, they really were terrible. A far cry from the tasty bits I used to look forward too.
So, Michael’s still has the best Gyros I have ever had. That says a lot because it is one of my favorite dishes ever. Some of their other dishes have gone downhill a bit.


Drinks may be served chilled
Small amounts of alcohol may be present in a soft drink, but less than 0.5% of the total volume. Soft drinks may be served chilled, over ice cubes or at room temperature. Soft drinks are offered in many formats, including cans, glass bottles, and plastic bottles. Soft drinks are also widely available at fast food restaurants, movie theaters, convenience stores, casual dining restaurants. Soft drinks are widely used in all areas of the world and are popular among people.
classically comprises carbonated water
A soft drink is a drink that classically comprises carbonated water, a sweetener, and a natural or artificial flavor. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes. Some combination of these soft drinks may also comprise caffeine, colorings, preservers etc. Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages).


Family owned and operated
Discover the new
As the new owners of Primo Piatto Italian Restaurant in Huntington, New York, we would like to extend a warm welcome to you!
Primo Piatto’s menu has been created especially for those who love delicious homemade Italian food and pizza.
Our truly authentic Italian cuisine can be traced back to our family roots. From the hilltops of Tuscany to the shores of Sicily, our ancestry inspires a blend of Italy’s finest culinary experiences.
Come in and enjoy our NEW Tap Room!
Enjoy the welcoming ambiance of Primo Piatto!
Perfect for a family meal, a romantic date, or a lazy lunch with friends.
Enjoy our new
Enclosed Outdoor Patio!
Our new outdoor patio is enclosed and heated in colder weather, and has removable wall panels for a comfortable outdoor dining experience when the weather is pleasant.


A herb garden is a fantastic, low cost and low maintenance way to begin growing your own produce, no matter how much or little outside space you have. Freshly cut herbs vastly improve the flavour of hundreds of dishes – opening up a whole range of new dishes and flavours especially if you are trying to cook on a budget. And best of all, once you’ve planted them they require very little work. Anyone can have a herb garden; whether you have an acre of land or a tiny window-box, a balcony or a concrete yard, it is easy to make room for a few plants as most herbs will grow just as well in a pot or trough as they would in the ground. Window boxes are ideal for growing herbs especially if you have limited space; try putting one outside your kitchen window so that they are easily accessible when you’re cooking. Another ideal way of growing herbs if you have a garden or plot of land is to place a cartwheel flat on the ground, fill with soil and plant a different herb in each section; this way the herbs will be easily distinguishable and more dominant plants won’t suffocate the other herbs. Listed below are a few of the more popular herb varieties you may wish to consider.
Mint in particular, if left to its own devices, is fast growing and could strangle your other herbs. It has wide-spreading roots and grows all year round, and as it spreads so rapidly it is considered an invasive plant. However, if adequately kept in check mint can prove a worthy addition to your dishes. Mint plants grow best from cuttings rather than seeds in deep barrels or troughs, and though they grow well in most environments they will thrive best in cool, moist, shaded areas. If you want to store your mint leaves, you can freeze them in ice cube trays or plastic bags.
Chives are one of the most common garden herbs. Their mild onion-like scent and flavour make them an ideal condiment for many dishes. They also have great pest-repelling properties; so much so that farmers used to plant them between crops as a natural form of pesticide.
Rosemary is very easy to grow so is ideal if you are just starting out as a gardener! As it is pest and drought resistant – indeed, too much water will have a negative affect on its growth – and can be grown from cuttings, it does not require much maintenance apart from infrequent trimmings.
Basil is a useful herb, especially if you cook a lot of Italian or Asian food. If you are looking for the variety of basil used in Italian cuisine, then choose sweet basil; Thai, holy and lemon basil are more commonly used in Asian cooking. As basil is extremely sensitive to lower temperatures, due to it being native to hot climates, it is best to keep your basil inside but in plenty of sunlight; on a windowsill is ideal. Like rosemary, basil thrives in dryer conditions so you need to make sure that it is well drained; don’t be tempted to over-water it even if the soil appears dry. Look out for yellow, wilted leaves; these are signs that the plant needs more sunlight and water.
Parsley is a popular garden herb with long roots, which should be grown in deep pots and exposed to at least five hours of natural light per day. However, it is notoriously difficult to germinate so it is easier to buy a young plant as germination can take between three and six weeks.


- January 24, 2018
- 0 Comments
- Health and Wellness Recipe
- Bone Broth Dog Food Food Health Health and Wellness Healthy Healthy Gummies ingredients PawFlex Recipe Wholesome ingredients
How to Make Bone Broth for Your Dog
Make sure your fur child is getting the best nutrition possible! The best medicine is preventative medicine, and proper nutrition plays a huge role in that.
One of our favorite power foods for dog health and wellness is Bone Broth!
There are many reasons that experts say Bone Broth Gelatin is beneficial for dogs – particularly aging or sick canines –
here are the top reasons:
-Good for Joint/Musculoskeletal Health (natural source of glucosamine and chondroitin,
both of which are excellent for bones and joints)
-Helps The Liver Detox
-Is a Great Source of Essential Minerals (Nutrient Packed)-Promotes Gut/Digestive Health
-Is Great Nutrition For Sick Dogs (Beneficial to the Immune System)
-Promotes Healthy Skin and Coat
Gather Ingredients for your Bone Broth
- 3 Tbsp Olive Oil
- 1.5-2 Pounds Beef Marrow Bones
- 2 Knuckle-bones
- 4 Carrots or 2 Cups Baby Carrots
- 1 Cup Roughly Chopped Parsley
- 1/4 Cup Apple Cider Vinegar
Step Two: Get the Broth Cookin’ (and Smellin’) Delicious
Put all of the bones in your crock-pot. You can also just use a pot on the stove, but the crock-pot is the simplest way since you won’t have to worry about leaving it unattended. Add enough water to cover the bones by about an inch, then add two to four tablespoons of apple cider vinegar. The apple cider vinegar helps pull all of the minerals and nutrients out of the bones and into your broth. Set your crock-pot to low and let everything cook for 24 hours – though some (patient) people prefer cooking it for up to 72 hours. Keep an eye on your super-delicious creation adding water as needed to keep the bones covered.
Step Three: When Can My Pooch Enjoy the Broth?
Your broth is almost ready to use. Strain the bones from the broth and cool before serving. Your dogs may have trouble containing their excitement since they’ve been smelling the broth simmering for hours. Bone broth can be kept frozen (try using ice cube trays for easy portioning) for up to a year. Broth kept in the fridge must be used in 3-4 days.
Extra Ways to Spruce Up Your Bone Broth
- Chicken feet, joints, and knuckles add lots of flavor and gelatin.
- Substitute apple cider vinegar with lemon juice – it’ll work just as well.
- Add in some healthy dog-friendly veggies.
- Make “pup-sicles” from the broth as a cool treat in the summer.
Winter is the perfect time to offer your four-legged friend this warm, tasty treat. So get cookin’ and your dog will reap the benefits of the nutrients and love that delicious homemade flavor. Happy simmering!
*Adapted from a blog by Heather Logue
BONUS: Healthy Gummies for Dogs
You can use any bone broth recipe and bone combo you like, just make sure that any seasonings are dog-safe.
These are the most basic gummies I make, and our dogs love them. So simple!
-1 cup plain homemade (or ready-made unsalted unseasoned) chicken,
beef or venison stock
-3 tbsp high-quality powdered gelatin
Measure cold broth into a small pan. Sprinkle the surface with gelatin powder and let sit for approximately five minutes or longer for the gelatin powder to bloom/gel. Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat, as this can reduce the setting strength of your gelatin. Remove from heat and pour into a glass pan (cut and slice) or silicone molds (shapes). Chill to set.
*Adapted from Dalmatian DIY


Maple Syrup is great on pancakes, waffles, french toast, biscuits, ice cream and much more. Refrigerate maple syrup after opening.
Gallon - $45 + $19.00 S/H
Pure Maple Cream is a very popular spread used on crackers, toast, biscuits & cornbread. Some people refer to this product as maple butter- but there is no cream or butter in it- just pure maple syrup. Maple cream is best kept in the fridge before and after opening, but it will keep for up to 3 or 4 weeks in the cupboard.
8 oz. - $8.50 each (sold in qty. of 2) + $6.95 S/H for 2
Maple Sugar Coated Walnuts are an all natural treat made simply with walnuts and maple sugar. Like many snacks you can't eat just one!
Maple Crumb Sugar is a granulated form of maple sugar that is used for hot cereal & coffee or sugar topping for cookies & quick bread. It is a natural substitute for anything you would use cane sugar in. ($3.95 S/H)
Our Pure Maple Syrup Toppers have 8 oz. of pure maple syrup
in the bottle with a critter on top ($6.95 S/H).


Happy Earth Day! I thought today would be a great day to share a great vegetarian recipe since meat is considered to be such a threat in terms of global warming. Everyone has their own opinions about what makes up a “healthy” or “balanced” diet, but I think people are finally beginning to understand that most people only need about 1/4 the amount of meat the average American consumes per week, and for those of you that are trying to cut back or add some variety to your diet, this is a great recipe to start with since it’s so hearty and flavorful.
If you’ve ever grown zucchini or squash in a backyard garden, you are all too aware that you’ll reach a certain point in the summer where you begin running out of ideas of what to do with all of it. Unfortunately, it’s still spring so that wonderful problem isn’t quite upon us yet, but I thought that with the weather quickly warming, now is a good time to start prepping for the summer squash bonanza.


Say Goodbye to Black Coffee!
Have you ever thought about what’s in your coffee creamer? Often times, there are ingredients we can’t pronounce and are not beneficial to our health. This year, why don’t you try Vital Proteins Collagen Creamer! With 10g of collagen protein per serving, no added sugars, and Whole30 Approved, these Collagen Creamers are the perfect addition to your morning routine. They’re now available in packets, so you can take them with you to get an extra boost of collagen on-the-go! Check them out here.
Vanilla Collagen Latte
1 Scoop Vital Proteins Collagen Creamer, Vanilla
1 8 oz cup of brewed coffee
4 oz plus 2 oz milk or non-dairy milk of your choice
1 tablespoon coconut oil or organic butter
Cinnamon or nutmeg, to taste.
1. Add coffee, 4 oz. of milk, coconut oil or butter, and Collagen Creamer into a blender.
2. Blend until creamy.
3. Pour the remaining 2 oz. of milk into a mason jar. Screw on the lid.
4. Shake the jar for about 60 seconds, until milk is beginning to froth.
5. Remove the lid of the jar. Microwave on high for about 30 seconds. This will harden the froth.
6. Spoon the froth over the latte, and sprinkle with cinnamon or nutmeg if using.


Grand Lake – Oakland Farmers Market
Grand Ave & Lake Park Ave
Oakland, CA 94610
- Saturday 9am – 2pm
It’s easy to see why the Grand Lake – Oakland Farmers Market is widely acclaimed as the best farmers market in the East Bay. Making the most of the cozy Splash Pad Park, this market welcomes over 44 local farmers, 30 specialty food purveyors, and a handful of local artisans. Oakland residents have made a ritual of this farmers market; anxiously awaiting Saturday morning to pick up their fruits and vegetables direct from their farmer and to enjoy lunch on the lawn followed by a quick dip in the Splash Pad fountain.


This is a marvellous winter cake: a rich, flourless chocolate-hazelnut base is topped with the mildly sweet compote of wild lingonberries. The tart, acetous berries have a bitter note that reminds of heather and forest and provides such a wonderful contrast to the toasted nutty notes of the cake while both are balanced by a layer of cool, silky whipped cream and a final sprinkling of chocolate shavings (or for sentimental reasons: sprinkles). Don’t be tempted to use any other chocolate than dark, rich, bittersweet chocolate high in cocoa solids (60% plus) and Dutch processed cocoa, no milk chocolate or sweet cocoa shall touch this cake for it lives of these adult smoky flavours that call out for a strong cup of coffee (or something even stronger) – perfect for a post Christmas afternoon with coffee, hot chocolate and tea to battle the fog, ice and snow.
My mother has made this cake decades ago and since its first outing 30 years ago we’ve always come back to it even after periods of temporary neglect. When I made it for my Mum and cousin last month, our eyes lit up, we’ve savoured every bite and smiled in quiet unison to greet our old friend. Compared to Schwarzwälderkirschtorte (Black Forest Gateau), ubiquitously branded as the traditional German cake, this one shares its basic traits of chocolate, cream & sour fruit but wins on every count, if you ask me. There is nothing fundamentally wrong with the gateau but it has never been my favourite or anywhere near the middle field, I simply prefer a more intensely flavoured cake. Not slathered in tons of cream, the cake itself is very rich in chocolate flavour and its dark, toasted, nutty notes need no booze to boost its profile and where sour cherries are used we’ll have the gorgeously wild lingonberries adding their special wild character. Rather flatter than the monolith from the Black Forest it also is assembled in minutes once the base is baked & cooled which makes it easy to prepare in advance and put together in the last minute (the base freezes really well, too!).
Preiselbeeren (Vaccinium vitis-idaea), small red berries from a short shrub of the heath family are a staple in German cooking and mostly served with game such as roast venison or certain cheeses – foods which profit from a tart, slightly bitter but fruity and only mildly sweet compote to complement their own acetous notes or balance richness. English-speaking countries as well as Sweden know these little berries mostly as cow- or lingonberries (though Wikipedia informs us that worldwide there are about 25 other terms in use) and since they are closely related to other wild berries of the genus Vaccinium, you may substitute any of these relatives if you can’t find lingonberries: bilberries, cranberries, wortleberries or huckleberries…
Enough now, I am sure you can’t wait to get started:
makes 1 larger cake (26cm / 10 inch Springform pan) or two small ones (18cm / 7 inches)
100g (3.5 oz / 1 stick minus 1 tbsp.) butter at roomtemperature
100g (3.5 oz / a scant ½ cup) Demerara sugar
3 egg yolks
150g (5.3 oz / 1¼ cup) ground hazelnuts
60g (2.1 oz / 8 tablespoons) dark (Dutch processed) cocoa powder
1 teaspoon baking powder
3 egg whites
butter to grease the cake tins
a small jar of wild lingonberry compote or preserve (220g / 7.7 oz, I prefer Alnatura)
¼ l (1 cup) double cream
dark chocolate streusel (60% cocoa or more) or shaved shards of dark chocolate (bittersweet, 60% cocoa or more)
Preheat the oven to 200°C / 400°F (180°C / 356°F convection oven) and grease one large (26cm / 10 inch) or two small (18cm / 7 inch) Springform cake tins with butter and dust with dry breadcrumbs.
Cream butter, Demerara sugar and egg yolks, then add ground hazelnuts, cocoa and baking powder. Beat egg whites to stiff peaks and fold them into the cake batter. Fill into the cake tins and bake for about 30 minutes. Leave to cool in the pans, unmould when completely cooled and spread lingonberry compote over the top. Finish with a layer of whipped cream and shavings of dark chocolate or dark chocolate streusel.
Ergibt einen größeren Kuchen (26cm) oder 2 kleinere (18cm)
100g Butter, Zimmertemperatur
100g brauner Zucker (Rohrzucker)
150g gemahlene Haselnüsse
60g dunkles Kakaopulver
1 TL Backpulver
Butter zum Fetten der Form
Semmelbrösel / Paniermehl
1 kleines Glas Wild-Preiselbeeren (220g, ich nehme Alnatura)
¼ l Sahne
dunkle Schokolade (mindestens 60% Kakaoanteil) in Spänen oder dunkle Schokoladenstreusel (mindestens 60% Kakaoanteil, de Ruyter)
Backofen auf 200°C (Umluft 180°C) vorheizen und eine große (26cm) oder zwei kleine (18cm) Springformen buttern und mit Semmelbröseln ausstreuen.
Butter, Zucker und Eigelbe schaumig rühren, dann Haselnüsse, Kakao und Backpulver hinzugeben. Eiweiß steifschlagen und vorsichtig unterheben. Den Teig in die vorbereiteten Formen füllen und ca. 30 Minuten backen. In der Form vollständig auskühlen lassen. Preiselbeeren auf den Schokoladen-Haselnußboden geben, dann eine Schicht geschlagene Sahne auftragen und diese schließlich mit dunkler Schokolade oder Streuseln bestreuen.


The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups.
Powdered sugar, known as confectioners or icing sugar, is central in baking and confectionery.
When it comes to precision in cooking and baking, understanding how to measure powdered sugar is fundamental.
If you’re curious about how many cups makeup 2 lbs. of powdered sugar, let’s look into this to ensure you’re equipped with accurate information.
Measuring Powdered Sugar
Before we get to the conversion, it’s important to note that the density of powdered sugar can vary somewhat due to factors like humidity and compaction. However, a generally accepted conversion factor provides a reliable estimate.
One lb. of Powdered Sugar is roughly equal to 3.75 cups.
With this conversion factor, we can calculate how many cups are present in 2 lbs. of powdered sugar:
2 lbs. x 3.75 cups/lb. = 7.5 cups
So, approximately 7.5 cups of powdered sugar are found in 2 lbs. It’s worth remembering that this is an approximation, as the actual number of cups can vary slightly depending on factors such as how finely the sugar is sifted and its level of compaction.
Tips for Precise Measurement
To ensure that you’re measuring powdered sugar accurately, here are some tips:
Sift the Sugar
Before measuring, sift the powdered sugar to eliminate lumps and ensure uniform consistency. This makes it easier to measure precisely.
Use Dry Measuring Cups
Always use dry measuring cups, not liquid, when measuring dry ingredients like powdered sugar. Dry cups have flat tops, allowing you to level any excess sugar neatly.
Level the Sugar
After filling your dry measuring cup with powdered sugar, use a flat-edged utensil (like the back of a knife or a spatula) to level any excess sugar. This helps achieve an accurate measurement.
Consider Recipe Specifications
Some recipes might specify measurements in ounces or grams instead of cups. In such cases, a kitchen scale can be invaluable for precise measurements.
Remember that the sweetness level can vary among different brands of powdered sugar. Taste your mixture as you add powdered sugar to reach your desired level of sweetness.
How Many Cups In 2 LBS Of Powdered Sugar? The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups. With this knowledge, you can confidently tackle your baking and cooking, knowing you have a reliable estimate for how many lbs. 2 lbs. of powdered sugar translates to. Accurate measurement is critical to achieving your creations’ perfect flavour and consistency!
How Many Cups of Powdered Sugar are in 2 lbs.?
Approximately 7.5 cups of powdered sugar make up 2 lbs.
Is the Conversion from Pounds to Cups for Powdered Sugar Always Consistent?
The conversion from pounds to cups for powdered sugar is a general estimate, as factors like compaction can cause slight variations in density.
However, 1 lb. of powdered sugar is typically about 3.75 cups.
Can I Use a Kitchen Scale for A More Precise Measurement of Powdered Sugar?
Yes, you can use a kitchen scale to measure powdered sugar in ounces or grams, which can be more accurate if your recipe specifies these units instead of cups.
Why is Accurate Measurement of Powdered Sugar Important?
Precise measurement of powdered sugar is crucial in baking and confectionery to ensure your recipes’ intended flavour, texture, and consistency.
Should I Sift Powdered Sugar Before Measuring It?
It’s an excellent practice to sift powdered sugar before measuring.
This helps remove lumps and ensures a consistent texture, making it easier to measure accurately.
Do Different Brands of Powdered Sugar Have Varying Levels of Sweetness?
Yes, the sweetness level can slightly differ among different brands of powdered sugar.
Taste-testing your mixture as you add powdered sugar is advisable to achieve your desired level of sweetness.


Paris cooking tours and classes
These Paris cooking tours adventure is the story of a long friendship between 2 French ladies living in Paris and their mutual desire to share their passion for cooking and their attachment to the Parisian way of living. Their share their obsession for the best food, they search the best gourmet places in Paris, to cook with guests from all over the world and to meet new food friends and have fun!
Paris, the capital of gastronomy, is known worldwide for its prestigious restaurants and its famous brands. But Paris is before all the city of foodies. So follow us and enjoy a tasty adventure! In the friendly atmosphere of a private apartment, cook or bake like a Parisian! Or discover behind the scenes of a traditional French bakery, chocolatier…
Good to Know
- For each tour or class, we give a leaflet with the recipes, the shops where we went, our selection of gourmet addresses.
- All the rates for a minimum of 2 persons. Group rate applies for booking of 5 or more people
- Availability on Saturday or Sunday on request.
- we adapt our tours & classes to food allergy or restriction.
Please tell us in advance.
For Reservation call 1300 302 623 or email us


Types of Plant-based Diets
How to Choose the Right One for Your Health
Veganism gets a bad rap, with some people unfortunately convinced that the only way to lead a consciously healthy and ethical lifestyle is to be militant and malnourished. In fact, there is an entire spectrum of plant-based diets. There is nothing wrong with going vegan, and it’s actually the best option for plenty of people’s personal moral and health goals. However, if you’re not ready for that sort of commitment, there are all sorts of other options.
The key is that it’s not about being restrictive. “Plant-based” best aligns with semi-vegetarian habits, which simply means: the fewer processed foods and the more plants, the better. Some meat and other animal products are an option, but it’s up to the individual and their own goals. If you’re feeling the pain of grocery price hikes, trying to make that New Year’s resolution work, or simply want a cleaner diet–take the time to see which plant-based diets might fit into your life.
The Benefits of a Plant-Based Diet
Let’s talk about the reasons one might pursue a plant-based diet, first. Those who follow some variation of vegetarianism primarily attribute their decision to one or more of three key goals.
The first goal is physical health benefits. Our mothers always said, “eat your veggies,” and with good reason! Vegetarian diets help with weight management and reduce the risk of heart disease (including heart attacks, strokes, and high blood pressure), some forms of cancer (such as blood, breast, and prostate), Azheimer’s disease, kidney disease, and type 2 diabetes. Plus, plants are the exclusive source for fiber–which is lacking in many American diets. Much of the developed world suffers epidemic rates of obesity and wellness-based diseases, often from a combination of hyperpalatable food and poor food education. Following a plant-based diet is one method of taking control and making healthy choices for our bodies and our community.
Another common reason attributed to the growing popularity of plant-based diets is concern for the environment. When there is 100 degree weather in Siberia and catastrophic freezes in Texas, many of us feel motivated to help out in any small way we can. Plant-based diets are far more environmentally-sound than maintaining livestock: in fact, if the entire world had a diet as meat-heavy as Americans, converting all habitable land around the globe to cattle farmland would still not meet our daily intake needs.
Lastly, many turn to plant-based diets to promote animal welfare. The steak on your plate undeniably came from a living creature, who arguably has the same right to life as the dog by your feet. While there are eco-friendly and morally-sound ways to eat meat for subsistence, 99% of all meat that we consume comes from inhumane factory farms that contaminate groundwater, generate greenhouse gases from tightly packed livestock, and feed the animals with antibiotics (and other undesirables) that lead to antibiotic-resistant bacteria in humans.
While each of these facts account for some people’s motivation, everyone has their own reasons for adopting a plant-based diet. Now, let’s find which one is right for you.
The Plant-Based Diet Spectrum
Vegetarian or Vegan?
Conversely, veganism is often accompanied by a moral abstinence from non-food animal products such as leather and wool. There is a learning curve to recognize what foods you have to avoid while shopping, such as butter and food colorings. These restrictions can also lead to deficiencies in nutrients such as iron and vitamin B12, and may require supplements to stay healthy. That said, the exact details of a vegan diet vary from person to person, and if it is something you are motivated to pursue then the learning curve won’t be prohibitive. With a well-planned and balanced variety of plant-based foods, it is entirely possible to follow a vegan diet safely and healthily.
Culturally Plant-Based Diets
Some people apply a cultural aspect to their choices regarding dietary health, and there is plenty of evidence to suggest that Blue Zone plant-based diets can be extremely heart-healthy.
Consider the traditional Mediterranean diet, which is based on plant foods such as vegetables, fruits, nuts, seeds, legumes, and whole grains. It also includes fish, seafood, olive oil, and red wines in moderation; processed/red meats and sweets are limited to roughly once a month, while poultry, eggs, and dairy are seen in smaller portions than Western diets and usually not more than one serving a day. Eating is a social activity, and exercise is encouraged every day.
Another example comes from the Japanese island of Okinawa, where people have some of the longest lifespans of the planet. The majority of the Okinawan diet is based on plants, such as sweet potato, bamboo shoots, and bitter melon. Most of the rest is grains, with soy foods such as tofu and edamame preferred over low quantities of white fish. Jasmine tea is a staple drink, and spices like turmeric are emphasized for antioxidant and medicinal properties.
Other Plant-Based Diets
Ovo-vegetarians, lacto-vegetarians, and lacto-ovo vegetarians are some common variations on vegetarianism. Ovo-vegetarians will eat eggs and honey, but no other animal products. Lacto-vegetarians allow dairy and honey, while lacto-ovo vegetarians may eat dairy, eggs, and honey but draw the line there. Similar to veganism, practitioners seek to limit the exploitation of animals for our dietary convenience. However, there is also a goal here to maintain a diverse diet full of the nutrients they need. For example, if honey is something you just can’t do without, there are practices to sustainably produce it that even some vegans make an exception for.
Pescatarians can be an umbrella category, including distinctions such as lacto-ovo pescatarians. The main shared trait is that pescatarians readily consume fish for high quality proteins and healthy omega-3 fats, but exclude poultry and other meat. While pescatarians need to be mindful to eat a variety of preferably non-predatory fish to avoid accumulating mercury levels, they tend to get more calcium in their diet than other vegetarians and less sodium, cholesterol, and saturated fats. This also allows for the experience of meat dishes, without many of the factory farm concerns or health effects of frequent red meat consumption.
Flexitarians, or semi-vegetarians, model a plant-based diet for the modern person’s busy lifestyle and include small amounts of meat. While stricter vegans may consider this a cop-out, it is actually an excellent practice for the habitually meat-free, or those looking to improve their health and environmental impact without fully committing to a lifestyle that can be time-consuming and learning-intensive to start.
This is in direct opposition to philosophies such as a “whole food plant-based diet,” which limit all consumption to non-processed products. Harsh restrictions such as these can be red flags for unhealthy relationships with food, and can come from unsustainable practices.
Make a Plan for Your Health
The long and short is to do what works for you. Plant-based diets don’t work for everyone; but if you are considering making a change for your health and the planet, there are plenty of paths that could be the best suited to your lifestyle goals.
Plus, there are sooo many vegetarian recipes that even the staunchest carnivore would find delicious; don’t miss out just because you don’t think you fit a precise vegan mold Try the vegetarian filter on your favorite YouTube cooking channel, or find an online food blog that uses your favorite plant-based ingredients. Simply including more vegetables in your diet can have great health benefits and reduce your environmental footprint, whether you still eat meat or not; a full commitment to a plant-based diet will see those results multiply.


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Wecome to Nine Fingers Mustard!
Nine Fingers Mustard is a sweet-hot, western-style, gourmet mustard. Nine
Fingers Mustard is great on everything from steaks to pork to chicken
to subs, and even great on pizza! Try as a dipping sauce for chicken
strips or finger steaks or use it in your favorite potato salad or salad
dressing recipes. If you need some new ideas, look at our Nine Fingers
Nine Fingers Mustard is made in small batches by real folks in Laurel, Montana.
We carry a selection of sizes that makes Nine Fingers perfect for restaurants,
home use and gifts. Stop by and say "Hi" if you make it to Montana. If you're
not within easy reach, we've made it easier to get your hands on some of
our nearly famous mustard through our online store.


Gidrosend LLC is known as the leader of the Ukrainian food industry. Modern and high-tech production facilities of the company operate in the village of Vlasovka, Kirovograd region. The main brands of Gidrosend, which are well known to consumers, are «Kukhar Rishelie» and «Korolivsky Smak». The manufacturer supplies the market with high-quality products like ketchup, sunflower oil, various sauces and similar products.
The first product of the company was mayonnaise, the production of which began in 2012. In 2014, Gidrosend began the production of a variety of tomato sauces. In 2014, the plant was equipped with the full cycle sunflower oil extraction facilities incorporating the most recent advances in technology. The company is one of the most innovative manufacturers in the country, ensuring uninterrupted supply of the highest quality products to consumers.


Considering what to feed your pet or anybody in your care isn’t something to take lightly. Besides mental health and exercise, diet is among the main contributors to well-being. Feeding your pet healthy foods is vital. The eating practices we incorporate into our loved ones’ diets, including our pets, can mean the difference between a healthy life and programming them for failure.
So if you’re considering healthy food options for your dog apart from their suggested canine food, this article isn’t something you should miss. So let’s discuss the human foods that are healthy and safe for your furry companion.
Healthy Pet-Friendly Foods
If you’re planning to start feeding your pet human food, start with small amounts, then gradually add as their tolerance increases. Keep in mind that human foods supplements should just be 25% percent of your pet’s diet to keep everything balanced. Below are five human foods you can start feeding your pet as treats or snacks.
1. Sweet potatoes
These tuberous root veggies rich in beta-carotene have 150% more antioxidants than blueberries. Furthermore, sweet potatoes are high in vitamin C to reinforce your pet’s immune system and high in vitamin A to keep their heart healthy. However, remember that nutritious foods aren’t meant to replace preventative care.
It’s still important to be up-to-date on their kitten vaccinations and preventative care to prevent widespread pet diseases and give them the best shot for a healthier life.
Yogurt has active cultures called probiotics, which keep bad bacteria away. It helps improve gut function and contains nutrients like phosphorus, potassium, iodine, zinc, protein, and calcium. Additionally, it’s a great source of pantothenic acid and riboflavin, which is responsible for energy production, cellular functions, and enzyme action.
Yogurt is an excellent calcium source and can help dogs with arthritis symptoms. Although they may benefit more from vet acupuncture as it’s often used for alleviating pain and enhancing joint range of motion. You may visit websites like www.fineanimalhospital.com to see the benefits of vet acupuncture.
Taurine, a naturally occurring amino acid containing sulfur, has recently become popular. This explains why many fur parents are searching for ways to include taurine in their pet’s diet, and sardines are an excellent and readily available choice. Sardines contain omega-3 fatty acids that are essential for good health.
Since they are short-lived fish, they do not have enough time to accumulate toxins in their body and don’t eat larger, older fishes that have time to do so. This makes sardines a relatively clean and better option.
Pumpkin is among the healthiest human food for canines. It’s an excellent source of vitamin A, fiber, and beta-carotene. Additionally, it also promotes a healthy digestive tract. Canned and fresh pumpkins are perfect dog treats as long as they’re plain without added sweeteners or seasonings. Even with healthy food like pumpkin, sometimes it’s still inevitable for dogs to show signs of health issues.
So when that happens, be proactive in taking them to a nearby vet facility to identify their condition and start their treatment immediately. You may search the web for “animal pharmacy near me” if you’re looking for a vet laboratory to examine your pet’s condition.
Feeding scrambled eggs to your furry companion is a great way to boost their diet’s protein. Additionally, eggs are high in protein and a great source of easily digestible selenium and riboflavin. Avoid feeding raw eggs to your pet to prevent salmonella. You may also consider poached or boiled eggs, but remember not to put any seasoning.


Chana and Moong Payasam
The aroma of Payasam is enough to put anybody into a festive spirit. Ever thought this festive dish could have such a healthy and equally delicious variation? Read below to find out!
- Serves : 3
- Cook time : 30 - 60 mins
- Preparation : Less than 15 mins
- 2 tablespoons split Bengal gram (chana dal), soaked
- 2 tablespoons split skinless green gram (dhuli moong dal), soaked
- 4 tablespoons + 2 teaspoons ghee
- 15-20 cashew nuts
- 1½ cups milk
- ½ cup scraped coconut
- 2 tablespoons Sugar Free Natura
- You can also add Sugar Free Natura Sweet drops to the Payasam to ensure that it’s healthy and delicious.
- Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.
- Add chana dal and moong dal to the deep pan and sauté. Add the cashew nuts to the other pan and sauté over low heat.
- Add one and a half cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally. You can also cook them in a pressure cooker.
- When the cashew nuts are golden, drain and transfer them into a bowl. Sauté coconut in the ghee till it’s lightly brown and fragrant.
- Add the Sugar Free Natura to the cooked dals and mix. Add coconut and mix well. Add cashew nuts, keeping some for garnishing.
- Add two teaspoons ghee and cook for three to four minutes.
- Serve garnished with the reserved cashew nuts at room temperature.


Small Food truck business plan canada B.C. bsiness brand identity as the top priority for starting a. There are numerous resources on starting, managing and operating a food truck business from a number.
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Best in Yuma!
Best food ever! My husband and I love it!
Takes very long to deliver. Waited almost 2hrs.
Still my favorite place to eat in all of yuma
The pork rice was really salty. But everyything together was good :)
Best Chinese Food in Yuma!!
Love this place! Friendly delivery drivers and great food!!!
Still my favorite place to eat
Food was hot, fresh, and delicious. Excellent portions. Love ordering from here
I love Sesames Kitchen. This is my favorite place to go out to eat or order in. I highly suggest eating here over any Chinese restaurant in Yuma.
The general so is usually amazing, but there wasnt even any sauce on it
The sweet and sour chicken was over cooked and had black burnt food in it. The chicken nuggets where warmed up in a Styrofoam container and burnt . Ridiculous
It's always a pleasure to get take out here. Staff are always nice and friendly. Food is always delicious
I order things the way I want them and Sesame's goes above and beyond to make that food the way I ordered it. This is important when you have special dietary needs and picky tastes. They do a great job over there!
Longer delivery time. But food was great
Delicious as always! Fast service, friendly staff
Food was great as always. Just the delivery took about one hour
Only had Pork teriyaki so far from this order. But I've had Sesame Kitchen's food before. Always great food!!!
Food was amazing. Thank you
There looked and smelled like some old meat was used to prepare the Mongolian Beef. The orange chicken had no sauce. It was just dry looking chicken.
Great food and great service.
it was delicious my husband and I loved it!
Decent place. I was not pleased that my order was wrong and I was not willing to take it all the way back to get it fixed. However, I won’t complain about the food’s taste; it was good.
Easy to order online, quick delivery. Great food.
The fried rice smelled like soy sauce (Coloring & Smell) and was nothing but rice. I am usually seeing carrots, peas and chicken or pork. The Chicken Lo Mein also seemed like it was well done in soy sauce (Coloring & Smell) and loved the two small pieces of chicken in it. Sweet & Sour pork and Walnut had lots of breading over the pork to make it appear to be nice chunks of pork or shrimp..
Food was good and full
Love this place!❤
We were missing one of our side FR & the orange chicken was so dry it was more like the chicken that comes with sw & sour ckn. Barely any sauce on it. We were too hungry to go back & correct it.
In Yuma for the weekend and like to eat local. Great food. Friendly service. Highly recommend!
It was hot and fresh
The beef and broccoli was phenomenal tonight!!!
Order was missing sweet and sour sauce for sweet and sour pork
Very prompt, hot & DELICIOUS
Linda and David
The food was delivered very quickly, hot and ready to ear! Everything we ordered was so good!
Excellent as always!!!
Delivery person was super nice and informative. Food was really good! We recommend the new sesame's kitchen and we'll order from them again!
Did not receive full order. Beyond Menu quickly resolved the issue.
Pork fried rice was burnt.
To long of a wait for pick up food. Order cancelled
Missing part of my order which they later delivered, but the rest of my order was delicious.
Everything was packed neatly and order was correct
Awesome and delicious!!! Thank you for the fast delivery...very appreciated
Very good food was nice and hot
No spicy sauce as I order, beef brócoli way too juicy , like a soup... bag all wet
FOOD WAS GREAT,
Any questions please call us.
11274 S Fortuna Rd Ste I-8, Yuma, AZ 85367
. All Rights Reserved.


Chocolate chip cookies, peanut butter cookies and chocolate sandwich biscuits are some of the popular cookies available in Malaysian supermarkets. Kids just love to eat these cookies. Cookies is the term used in America to describe cereal-based baked products that have a low moisture content of 1%-5%, excluding any moisture from the fillings or icing. Cookies have a longer shelf life and higher fat content than other baked products, as well as higher energy density. In New Zealand, Australia, the United Kingdom and South Africa, the term for this product is biscuit (http://www.bakeinfo.co.nz).
* Malaysian Palm Oil Board (MPOB),
6 Persiaran Institusi, Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia.


By Darren Hong
For centuries, humans have cultivated vegetables for their nutritional value. With high vitamins, minerals, and fiber, it’s clear to see why it has continued in modern diets, especially in vegetarianism and veganism.
Today, we will look at the cream of the crop for winter vegetables, and help you determine the best delicacies for dinner.
For our first vegetable, we have kale. It is a hardy plant, able to withstand winter temperatures as low as -15°C, or 5°F. Composed of 84% water, 9% carbohydrates, and 4% protein, the Brassica oleracea gives a solid amount of nutrients. In addition, it is rich in vitamins A, C, B6, folate, manganese and a good source of vitamin E, iron, calcium, potassium, and phosphorus. While these nutrients seem beneficial, some readers may be concerned about the lack of calories to supplement their diets. Fortunately, kale has a relatively high value, of 49 kilocalories per 100 grams.
Next, we have spinach. Another winter survivor, it can grow in temperatures as low as -9.4°C, or 15°F. Composed of 91% water, 4% carbohydrate, and 3% protein, the Spinacia oleracea lags behind in nutritional value. Similar to kale, spinach is rich in vitamins A, C, K, magnesium, manganese, iron and folate. While many know spinach for it’s high iron content, raw spinach has high levels of oxalates, which actually remove iron from the body. With a measly 23 calories per 100g, spinach is a clear downgrade from kale.
Finally, we have collards. Available year round, this produce is unique in that it is more nutritious during the cold seasons. Composed of 90% water, 6% carbohydrates, and 3% protein, these greens are surprisingly similar in composition to spinach. However, the vitamin content of collards are closer to kale, as the vitamin K value is 388% of the Daily Value. Most importantly, the caloric value of 33 kilocalories.
In terms of pure nutrition, kale was objectively the best. However, when choosing your personal diet, it is important to remember that your subjective taste will help you enjoy your dining experience, which in turn makes you eat more vegetables. Hopefully, this guide has helped you choose you ideal crop companion during dinner. Happy hiking!


Debbie Mangeney is the founder, owner and Chief Confectioner at Debbie's Delights. Debbie was born in Brooklyn, New York and raised in Fort Lauderdale, Florida. As a child, Debbie would stand on a stepstool next to her Italian grandmother, anxious to learn the fine art of cooking and baking. During these years, she cultivated an appreciation for using only the freshest ingredients and won praise for her creativity in the kitchen. Her years of hands-on experience helped her to develop a discriminating palate, sensitive to the subtle influences of flavors, aroma and texture on how various foods could be enjoyed.
Debbie eventually discovered she had a natural talent for baking and creating highly coveted desserts, including her signature chocolate confections. Her passion for making chocolate was ignited!!
She started by making gifts for family and friends but found that once people tasted her chocolate, many wanted to purchase some for gifts and special events. When Debbie moved to Charlotte, North Carolina, her dream of operating her own chocolate business became a reality and Debbie's Delights was born.
She says the name reflects her desire to provide a product that delights the senses
...a special treat...an indulgence! With Debbie's high energy personality and uncompromising attention to quality, it wasn't long before she was handling orders for corporate clients, themed event shows and private parties. Says Debbie, "I use only the finest, all natural ingredients and all my products are delivered fresh for your enjoyment."
Debbie is so "delighted" to offer her fine handmade confections to all who desire a richly satisfying experience. As she likes to say, "Make it a sweet day!"


Stems from naturally farmed tencha leaves in Shizuoka and Kagoshima are hand roasted in a porcelain pot over charcoal. Tencha leaves are grown up to 3 months in the shade and the material is used to produce ceremonial grade matcha. After the steaming process, the twigs are removed and roasted. The brewed tea is distinctive nutty and sweet and has a low caffeine level. An expressive and robust flavour, it pairs well with both savory and sweet dishes.
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Menú degustación de 7 pasos y menú degustación de 7 pasos vegetariano. Su máxima expresión de cocina. 3 pasos (Sólo 10 cubiertos por día).
Chila has made tradition of its ability to reinvent itself through conscious innovation for over a decade. Chila has been recognized during her journey, achieving to be among the 50 Best Latin America Restaurants during 5 years in a row and has been recently accepted in the Relais & Châteaux portfolio, a collection of gourmet restaurants and boutique hotels around the world. Chila is a restaurant with its own identity that offers a unique gastronomic experience since its opening in 2006. Designed by Andres Porcel, restauranteur, Chila has positioned itself as flagship of fine dining with the richness and quality of Argentine products. Its executive chef, Pedro Bargero, is inspired by the exact moment for each seasonal product and launches a tasting menu and its vegetarian version every 45 days.
Chef: Pedro Bargero


Fire-Maple#ad - Healthy, made of high quality food grade silicone, it's 100% safe. Durable, silicone bowl are microwave, dishwasher and refrigerator safe. Unfold dimension: 165. 9 x 157 x 94mm. Versatile, this collapsible bowl is ideal for camping and daily use, also it can be used as a dog travel bowl.
STANLEY#ad - Built for life: 'built for life' has been the Stanley promise since 1913, manufacturing rugged, high-performance products that last a lifetime; Stanley products have a lifetime warranty against manufacturing defects. Every piece of this stainless steel thermal food container is dishwasher safe.
And is designed with a leak-resistant lid with a pressure-release valve for easy opening, so you can put it in your backpack on-the-go without worrying about any spills. Multi-purpose leak proof lid: the stanley food thermos with integrated spork is designed with a leakproof lid; The wide mouth of the food container helps with easy pouring and cleaning.
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Dishwasher safe: the wide mouth opening of the vacuum insulated food jar makes filling, pouring, and cleaning easy. Keeps hot or cold for 7 hours: the compact stanley thermos food jar with integrated spork keeps food hot or cold for 7 hours. Durable and safe: this stanley food flask for hot food is built to last with 18-8 high-quality food-grade stainless steel construction that’s rugged and rust-proof; It’s also made with BPA-Free materials, keeping its contents safe to consume.
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20-pack of stackable meal prep containers features one compartment in one container. The ebook will be sent directly as an email one day after ordering. The air tight lids are 𝐥𝐞𝐚𝐤 𝐫𝐞𝐬𝐢𝐬𝐭𝐚𝐧𝐭 and keep your 𝐟𝐨𝐨𝐝 𝐟𝐫𝐞𝐬𝐡 𝐚𝐧𝐝 𝐥𝐨𝐧𝐠 𝐥𝐚𝐬𝐭𝐢𝐧𝐠.
Ideal for portion controlled diets. In the unlikely case that your containers are not perfect for you, just send them back for a full refund or replacement! And safe to use in the microwave, freezer and dishwasher.
They crack after a few uses or melt in microwave. Please check manual for detailed information. Not ours, 𝐒𝐓𝐑𝐎𝐍𝐆𝐄𝐑, our 𝐡𝐞𝐚𝐯𝐲 𝐝𝐮𝐭𝐲 𝐥𝐮𝐧𝐜𝐡 𝐜𝐨𝐧𝐭𝐚𝐢𝐧𝐞𝐫𝐬 are built to be 𝐦𝐨𝐫𝐞 𝐬𝐭𝐫𝐨𝐧𝐠 𝐚𝐧𝐝 𝐦𝐨𝐫𝐞 𝐝𝐮𝐫𝐚𝐛𝐥𝐞 than our competitors. Our food prep containers with lids are 𝐜𝐞𝐫𝐭𝐢𝐟𝐢𝐞𝐝 𝐁𝐏𝐀 𝐅𝐫𝐞𝐞 and shrink wrapped.
STANLEY#ad - Keep it hot or cold: this stainless steel thermos for food is made with superior insulation that maintains temperatures inside regardless of the temperature outside and keeps food hot for 15 hours or cold for 18 hours. Multi-purpose leak proof lid: the stanley food thermos is designed with a leak-resistant lid; The wide mouth of the food container helps with easy pouring into the lid that doubles as a cup.
STANLEY#ad - Easy to clean: the wide mouth opening of the vacuum insulated flask makes filling, pouring, and cleaning easy. Durable and safe: this stanley food flask is built to last with 18-8 high-quality food-grade stainless steel construction that’s rugged and rust-proof; It’s also made with BPA Free materials, keeping its contents safe to consume.
Built for life: ‘built for life’ is a motto stanley stood by since 1913 with their promise to provide rugged, capable gear, built to last a lifetime; If your Stanley doesn't life up its legendary reputation we'll do what it takes to make it right.
Multi-purpose leak proof lid: the stanley food thermos with integrated spork is designed with a leak-resistant lid; The wide mouth of the food container helps with easy pouring into the lid that doubles as a cup.
Keep it hot or cold: our stainless steel food flasks for hot food are made with superior insulation that maintains temperatures inside regardless of the temperature outside and keeps food hot or cold for 12 hours.
HYDAWAY#ad - Or collapse it down, seal with the spill-proof lid, and pop it in the dishwasher once back at home. The gasketed spill-proof lid keeps bugs out and heat in until chow time.
Safe | each bowl is inspected and third-party verified to keep you safe from BPA, phthalates and other plastic pollutants. Insulating | an all-conditions insulation sleeve along the sides and bottom of the bowls protects your hands and keeps food warmer, longer.
Packable | our dynamic dinnerware can fold down and fit into the tiniest backpack pocket or van compartment. Durable | whether enjoying your meal at a picnic table, our sturdy, or just sitting on a rock, inside your travel van, high-quality materials expand and collapse for years to come. Easy clean | after you’re fed and refueled, simply clean your bowl at camp.
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Chirashi, meaning “to scatter” in Japanese, is the embodiment of Japanese sushi culture at its best, in which fresh and attractive sashimi are placed over a bed of vinegar rice to form a bowl of colorful art piece.
At Umidon, we elevated the entire culinary experience by using the freshest and most seasonal seafood imported directly from Japan and local markets. Experience the genuine taste of Japanese catches within a yokocho and simple setting.
Our honey teriyaki chicken bowl is perhaps the best bowl you can find. The chicken are marinated overnight and the skins are roasted to super crispy while keeping the meat moist and tender. The special honey teriyaki sauce will make you want to get more rice - and yes, you are welcome to get rice refilled with our sauce.
Kuroki Ramen specializes in traditional tonkotsu (pork bone soup based) ramen. We also serve beet & kale vegan ramens. Yes, authentic ramen made with beet (purple) and ramen made with kale (green). Our chef has pursued the ultimate Tonkotsu ramen since his early career in Fukuoka Prefecture, home to Tonkotsu ramen. He spent months and months to develop our special milky and sweet soup recipe.
Kuroki ramen may surprises you with how tasty our tonkotsu and vegan ramens are! #kuroki
Whisk is an authentic Japanese organic matcha tea cafe bringing an expertly curated selection of Japan's finest matcha, freshly whisked to your cup. We import fresh organic matcha directly from Japan for you to enjoy.
We embrace the rich flavor of matcha by whisking it freshly to extract its true umami. Through this artistic tradition and innovation, we strive to push the boundaries of matcha enjoyment to the fullest.


Legal Seafood is a New England institution at this point, but their new addition in Charlestown, Legal Oysteria, is a different concept. Hipper, with a smaller, more current menu, and a bar area that caters to those interested in excellent dirty martinis, kusshi oysters, and lobster risotto teeming with tail meat. As it was also the location for my surprise 35th birthday dinner – a truly fantastic night – I can only give it rave reviews. Great service, cute back room for small parties so you don’t have to scream over the din in the very popular main area, and excellent food. Thank you LO, and thank you to all who celebrated with me!
I had a grand plan this year, to bake mountains of cookies and pay really close attention and find one or two that were reliably good (read: that I could make without messing up). But then I got the flu, and all bets were off.
So in lieu of tons of Christmas cookies, I’m making an early new years resolution: to post at least once a week.
For now, here’s a link to a Christmas past – looking forward to sights similar to these in the next few days!
And, here are a few links to previous year’s recipes that would be good in a pinch, should you need last minute holiday appetizer ideas:
AND, here is a link to a great article by Frank Bruni. It’s about Thanksgiving, but is applies equally to Christmas, especially in my family. Thanks in advance Mom!
It should be criminal that I’ve had this blog for so long without mentioning my mom’s Hot Chicken Salad. It’s a family favorite and, while it will never be considered “health food,” it is low in carbs/sugar and really delicious. It is best when topped with potato chips, but I didn’t have any on hand, so the below picture has some extra almonds sprinkled on top.
Hot Chicken Salad (serves 2-4) 4
Chicken Breasts (about 2 lbs)
3 cups reduced sodium chicken broth
1 cup mayo (maybe more, depends on how you like your chicken salad)
1/2 cup slivered almonds
2 cups shredded cheddar cheese
1 tbsp tarragon
2 tbsp lemon juice
1 cup celery, chopped
Potato chips for topping (wavy chips are best)
Preheat oven to 350. Place chicken breasts in a shallow pot, pour in chicken broth (make sure all chicken breasts are covered) and bring to a boil. Reduce heat to medium, heat until chicken is just cooked (it’s going in the oven later), 5-10 minutes (depending on thickness). Remove chicken from broth, set aside to cool. In a large bowl, mix mayo, almonds, celery, lemon juice, tarragon, and 1 1/2 cups cheddar cheese. Dice chicken breasts and add to bowl, mix to combine. Spoon mixture into a baking dish, top with remaining cheese, plus extra almonds or potato chips (if you’d like). Cover with aluminum foil, bake for 30-40 minutes until hot.
This goes surprisingly well with the sweet potatoes I posted about recently – and they make it decidedly more healthy.
*Edit* Mom has reminded me that if you top this with chips, do NOT cover it with foil when you bake it- if you do, the chips will wilt!
It’s Christmas! I love the holidays, and all of the food that comes with it. You may not remember the Italian Christmas Cookies I posted about years ago, but I do. Mainly because they are one of the few cookies I’ve made that were not a disaster (see: every other post I’ve made about cookies). I made these again this year, following my recipe, and they tasted good again! Win!* These cookies are dense and chewy, a texture I prefer to crispy. The dough will last in the fridge for a week, and so will the icing.
*I may have set off the fire alarm in the new kitchen while making these, but NOT because I burnt the cookies. New kitchen’s oven might be nicer, but the fire alarms are REAL assholes.
Happy Thanksgiving! In case you (like me) always find yourself surprised that this holiday has actually arrived, here is a stupidly simple recipe that can be made in 30 minutes or less. As long as you have sweet potatoes, you already have the other ingredients in your house. Enjoy it, and make sure to save a plate for the empty seats this holiday season.
Sweet potatoes – 1 lb per person (for the purposes of this recipe, 4 lbs)
1 cup whole milk (half and half or cream if you prefer)
1/2 cup room temperature butter, cut into pats (you can do this with less butter, but it’s Thanksgiving so chill out)
1 tsp cinnamon
1/2 tsp salt
Peel the sweet potatoes and cut them into chunks of about the same size. Put the chunks in a big pot of water, boil the water, then turn the water down to high but not boiling. It shouldn’t take more than 8-10 minutes for the potatoes to be fork tender. Once they are, drain the potatoes and return to the pot. Add 1/2 cup of the milk and all of the butter, mix with a hand mixer or a masher (I prefer a hand mixer with the beaters) – I like it pretty smooth with a few chunks, which just takes 20 second or so of mixing. Add salt and cinnamon, mix just to combine, taste. If you want a thinner consistency, add the rest of the milk. Add more salt and cinnamon to your taste. Voila!
Happy almost Thanksgiving everyone!
Posts to this blog have been spotty at best over the past year (or more), so here’s a quick update/excuse:
–Dave Copeland and I got married.
-I opened up the Whole Foods Market in Arlington, MA.
-We went on our honeymoon to Italy for 2 weeks (and ate our faces off).
-We bought a house, which MEANS we have a brand new kitchen for me to cook in!
In the foreground of today’s picture, you can see the table that my family had dinner on every night when my brother and I were growing up. The fact that it now lives in my house, and that I now get to serve dinner on it, is very special. Thanks to my mom and dad for keeping it in such good condition, and for giving it to us.
Here’s to many wonderful meals on our old table in our new kitchen!


Family Member or Loved One
I think the jury is still out on that. The studies are very conflicting. Women in Asia eat about 10X more soy than Americans, but they're overall diet is healthier and they have less instances of breast cancer. But, I would recommend talking to your doctor or a dietician. I think the overall theme is to try to eat as healthy (mostly vegetables) as possible and exercise regularly. I do think if you're concerned about soy or if you feel nervous about it, it may help your stress levels to just limit it.


Pit BBQ. Sausage. Homemade Burgers. "Weir" Cooking for you! Located at 101 N Main St. in Weir, Texas, We are a family owned-and-operated restaurant, fueling station, convenience store, and Gift Shop – all rolled into a One Stop Shop!
Thursday Lunch Special
BBQ Plate ( Brisket / Sausage / Chicken )
Served with your choice of two sides :
Potato Salad, Coleslaw, Macaroni Salad and Pinto Beans


Mongolia 2017 Recipes
250 g flour
1.5 dl Water
300 g minced meat (traditionally mutton, but others meats may be used)
1 onion, minced
2 garlic cloves, minced
3 T water
Salt, pepper and caraway to taste
Prepare the filling:
1. Mix minced meat, onion and garlic.
2. Add water until the mass is smooth to work with.
3. Add enough salt and spices (the dough has no salt).
Prepare the dough:
1. Mix flour and water to create a pliable dough. Let it rest for 15 min.
2. Cut the dough into 2 cm (0.8 in) thick slices, and roll the slices.
3. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
Form the pockets:
Note: The decorative design of the buuz is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.
There are several different possibilities to form the buuz, but the beginning is always the same:
1. The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
2. It is best only to roll as many circles you can process further within a few minutes, as forming the pockets will be more difficult when the dough is starts to dry.
3. Hold one circle in the open hand (the left one for righties) and place about one teaspoon of the meat filling in the center.
This is the most traditional shape, which differs the most from the other types of Mongolian filled pockets.
1. Fold the edge at one side, and press it together with your fingers.
2. Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
3. Continue this way, continuously rotating the buuz as you go along.
4. When done right, then this will result in a ring, which keeps the pocket together at the top.
5. There will be a small opening in the center.
This method doesn't require as much dexterity, but also yields an esthetically pleasing result.
1. Fold the circle from both sides, and press the opposing edges together in the middle over the meat.
2. Fold the edges from across as well, and press them together into the previous connection.
3. The result is a flowerlike pouch, with four openings around the top.
4. With a little practice, you can also try to make six "petals."
This shape is normally reserved for Khuushuur or Bansh, but as shown here, it is extremely quick to produce.
1. Fold the circle into half, to crate a crescent shape with the edges lying on top of each other.
2. Press the edges together along the semi circle to close the Buuz.
3. Place the Buuz on its "back" and compress the round edge by lifting the ends. This will result in various shapes, with a meandering edge.
Cooking the Buuz:
The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok-type pan used on the stove in the yurt.
1. Oil the inlays, or dip the bottom of each Buuz in oil.
2. Place the Buuz on the inlay, ideally without touching each other.
3. Fill sufficient water into the bottom of the pan.
4. Insert inlays, close the lid, and don't open it anymore until the Buuz are finished.
5. Keep the steam going for about 15 min.
6. Finally, open the lid and fan some air onto the Buuz. This will give them a glossy look, and a tasty-looking slightly reddish color.
The tradition Mongolian cuisine includes very few vegetables, and the Buuz are considered a complete meal (possibly with ketchup or other condiment).
Bantan is a favorite hangover remedy for Mongolians. It is also a first food for infants.
1.5 liters water
200 grams meat, sliced thin. Usually mutton, but any kind will work
1 pinch salt
Spices of cook’s choice
200 grams of flour
Spring onions, sliced
1. Prepare a soup with meat (usually mutton) in the normal way.
2. Put the desired amount of flour into a bowl.
3. Place two or three ladles of soup into a cavity in the center of the flour.
4. Mix the liquid with a part of the flour and knead or grind the resulting mass into small lumps.
5. Put the lumps and the rest of the flour into the soup and boil everything for another while, until the soup is viscous.
6. The lumps will get a little smaller while boiling, but shouldn't disappear completely. Note: This is different from the western convention of keeping soups and sauces completely free of lumps.
7. Season to taste with salt, and add the spring onion rings and other spices.
2 cups water
2 cups milk
4 teaspoons green tea or to taste
Salt to taste
1. Put the tea and water into a pan and let it boil a short moment.
2. Add the milk to the water, and boil the mix again. Note: Instead of stirring, Mongolians will lift out some liquid with a ladle and let it splash back from a certain height. This brings enough movement into the liquid in the flat pan on the yurt stove.
3. Season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is the standard beverage to every meal.


I found a recipe I liked http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/. I used less salt, and made only one quart. They came out nice. My first batch was too salty, but I think I mixed up two recipes. C’est la vie.
At some point, i’d like to try a sweeter recipe, which my family would like better. I’m thinking beets (I found out you can pickle them raw), Maybe with some ginger.


At Woodmont Knolls at Hanover, our residents will love getting to explore everything our community has to offer. Our homes are designed to provide residents with a life of luxury and comfort. Each of our one bedroom and two bedroom floor plans feature beautiful interiors with high 9 foot ceilings, oversized walk-in closets, and modern updated kitchens with full stainless steel appliance package and granite countertops. Aside from our beautiful homes, our community is located near fantastic restaurants with a variety of dining option. Come explore all the surrounding area has to offer at our Hanover, NJ apartments.
If you and your family are looking to have a pizza night, Annabella’s Pizza is a local favorite and has been in business for over 10 years. Annabella’s offers delivery, sit down dining, options for large party reservations in our beautiful restaurant, and even grab and go by the slice. Offering a huge variety of pizzas and flatbreads, our restaurant is the perfect place to spend a nice dinner night out. Aside from their pizzas, Annabella’s offers a huge selection of classic Italian cuisine items like Baked Ziti, Brushcetta, Caprese, Fettuccine, meatballs, and countless other delicious menu items. It’s hard to beat a night out for classic Italian with a nice glass of wine in the Parsippany, NJ area.
For the local seafood lovers, H2Ocean will become your new favorite dining stop. H2Ocean specializes in serving ONLY wild caught, fresh food guaranteeing the best quality ingredients. Offering a Lunch and Dinner Menu, H2 Ocean has indoor dining and curbside pickup AND offers catering and private rooms for large parties. Visit for lunch and enjoy classics like their Maine Lobster Roll or Fish and Chips. Have a great night out for dinner and partake in plates like the delicious seared crispy organic Salmon or Coconut Ahi Tuna, or go all out and enjoy the Wild Seafood Bake that includes Viking Village sea scallops, wild gulf shrimp, Mexican shrimp, South African lobster tail, sole, lobster cream spinach, and panko crumbs.
If you’re looking for a fine dining experience, The Capital Grille is the ideal destination to indulge in high quality dinner and cocktails. Offering specialized meals like dry-aged steaks, The Capital Grille features a huge selection of entrees like Lobster and crab cakes, sliced Filet Mignon with Cipollini Onions, roasted chicken breast, fresh oysters on half shells, or dry aged NY Strip with shallot butter. You’ll also enjoy an extensive drink menu with over 350 new and old-world wines curated by our own in house Sommerlier.
Come see all the amazing dining options surrounding our beautiful Hanover, NJ apartments. Visit Woodmont Knolls at Hanover today to learn more!


It was the most memorable lunch on a cruise ship in my three decades of lecturing on cruise ships. It was especially so because quite a few passengers took one look at what was being grilled in the open air and ran not-quite-screaming to the familiar indoor lunch buffet.
Somehow, while the ship had been docked in Sicily (near stylish Taormina and its towering Mt. Etna, I recall), someone had hooked a huge black swordfish. The fish in my memory is 10 or 12 or 14 feet long, but it must in real life have been at least eight. And now the chef, presumably after keeping it safe to eat all night in his massive walk-in cooler, had the fish displayed whole-with-head-and-sword on a board stretched between two overworked sawhorses beside a charcoal grill.
Each time a passenger dared to walk up and say “yes to swordfish,” the chef sliced out a glistening steak with a very large knife, coated the piece with lots of olive oil and tossed it onto the grill. I, of course, had to try it – it was incredible. But I heard many a passenger declare the sight “disgusting” and “gross,” thus confirming for me once again that we the people love to eat meat but hate to eat animals.
You probably won’t find a swordfish lying on a board held aloft by sawhorses at your supermarket. But you certainly can take the swordfish you DO find – cut into steaks out of sight, as though by magic – and celebrate Sicily’s special relationship with this fish. And you can do so by outfitting it with the traditional (and authentic) ingredients that link Sicilian cooking more profoundly to Greece and North Africa than to any part of Italy north of, say, Naples.
Sicily was founded as a colony of Greater Greece, most often called Trinakria because the island resembles a triangle. Long after such glory days, and according to Sicilians long after the Romans had stolen anything worth stealing, the island had succumbed to Saracen (Arab/Muslim) rule. To this day, any Sicilian dish named “a la Trapanese” not only hails from the town of Trapani but probably shows up not with pasta but with couscous.
Another surefire sign of Saracen domination is the huge role played by citrus. The invaders brought citrus trees from Africa onto what we consider European soil, to Sicily bigtime and of course to Spain. The fact that Spanish explorers thereafter planted oranges, lemons and limes in the New World – think long-Spanish California and Florida pre-Anita Bryant – only connects more dots of conquest and immigration in an intriguing way.
The bottom line for cooks: if your Sicilian food tastes just like your Italian food, then you’re probably doing it wrong. Sicilian flavors pop off the plate thanks to citrus. They often have olives (of which Greek kalamata are probably the best you can find easily, appropriately), raisins and/or currants, and a final sprinkle of pinenuts.
Sicilians even serve a swordfish stew made with the same “salsa” we make in this week’s recipe. That’s all well and good. Yet everyone loves grilled swordfish, going back to the chef with the grill beside the ship’s swimming pool all those years ago. That day at lunch, we could see Sicily fading beneath the sea’s horizon. On the other hand, the true melting-pot flavors of Sicily will never fade.
SICILIAN GRILLED SWORDFISH
This particular Mom’s sauce tastes like it’s most of the way to Sicily as soon as you open the jar. Still, the addition of golden raisins, olives and eventually pinenuts adds an exotic element that reminds us what happens when tastes we think of as “Italian” are actually more Greek and North African. And swordfish is especially popular in and around Sicily, mainly because it’s conveniently swimming nearby.
1 cup Mom’s brand Spaghetti Sauce with Whole Garlic & Basil Leaves
¼ cup golden raisins
½ cup sliced kalamata or similar olives
1 orange, cut in wedges
4 swordfish steaks
Salt and black pepper
Crushed red pepper (optional)
2 tablespoons extra-virgin olive oil
½ cup pinenuts
Roasted new potatoes
Heat grill or stovetop grill pan to high. In a mixing bowl, combine the Mom’s sauce with the raisins and olives. Squeeze 1-2 orange wedges into the sauce and toss quickly. Season the swordfish steaks with salt, pepper and lemon pepper, plus crushed red pepper if using. Brush with olive oil. Grill the swordfish until medium rate, 5-6 minutes, turning once or twice for grill marks. Squeeze another 1-2 orange wedges on fish while it’s cooking. Serve swordfish with roasted potatoes, spooning the tomato-olive sauce over the top. Decorate with remaining orange wedges. Sprinkle with pinenuts and serve immediately. Serves 4.
Buy & Try


At Søbogaard, we constantly try to utilize all resources and minimize food waste. This is how our fruit wines come into being, as you cannot always use the berries 100% for juice.
The selection is therefore varied. Keep a close eye on this page, for new inventions from the lads at Søbogaard.
Beautiful sweet wine that was born when we received a shipment of apricots with too many seeds for jam. The wine can be enjoyed as it is, chilled with ice or try to add a bit sparkling water 75 cl. bottle 15.5% alc
Danish summer in abottle. Perfect for a summernight in the garden. Contains sulfites. 75 cl bottle 17,5 % alc vol
Strawberry wine label
Spiced bitter made from heather honey, a good mix of berries, herbs and flowers. 25 cl. bottle 18% alc
Christmas Bitter label
The Golden Pig
Søbogaard has, in collaboration with the MusicBrewery daCAPO, beer and horn music, developed this tasty and organic beer. This beer is brewed with an eye for the best quality raw materials combined with artisanal care in the brewing process. The Golden Pig is no longer made by daCAPO, but the taste; it is as good as ever.
Ingredients: Organic barley malt, hops, yeast and water. 33 cl. or 50 cl. bottle 8% alc.
AT A BREAK. WE DON´T KNOW WHEN OR IF IT IS BACK IN STOCK !!
The Golden Pig Label
Beautiful fruit wine of large sun-ripened aronia berries. 75 cl. bottle 11% alc
This wine has unfortunately been discontinued. If you think we should produce this agian, please let us know.
Aronia wine label
At Store Voldsgaard, a little south of Herning, Niels and his helpers make Søbogaard's Cherry Wine. The wine is made from organic sour cherries, grown in Zealand by one of the few Danish growers of organic sour cherries. At Store Voldsgaard, the wine goes through a long process, where cane sugar and good spirits are continuously added to it, until it ends up with just the right percentage of alcohol and sweetness.
75 cl. 20% Vol.
Cherry wine label
Spicy dram, which can heat you all the way to the big toe. 25 cl. bottle 18% alc
Rømø Bitter label
The Donkey Beer
Organic lager pilsner, brewed in collaboration with Thisted Bryghus. 4.6% alc.
Donkey Beer label
If you say Søbogaard, you also say elderflower. This wine is a classic on a hot summer day and can be enjoyed as is or with a splash of bubbles, a slice of lemon or just a few ice cubes. 75 cl. bottle 14.5% alc
Elderflower wine label
Northern Light / Wilderness wine
Tasty wine that is fermented on blueberries and lingonberries. 75 cl. bottle 20% alc.
This wine has unfortunately been discontinued. If you think it should go back on the shelf, please let us know.
Northern Light Wilderness wine label
Tors Hammer Mead
Mead brewed with honey, hops, spices and alcohol. Rich power and taste. Available in both 25 cl. bottle, in 75 cl. glass bottle or the decorative 75 cl. stoneware bottle. 21.5% alc.
Tors Hammer Mead label
"Better a stick in the ear, than a knife in
Delicious, flavorful fruit wine, which has been nursed and nurtured in the warm surroundings of Søbogaard. The berries come from Skoulund on the Louns Peninsula. Ingredients: Organic cane sugar, organic elderberries, organic alcohol and organic ginger extract.


Cook Time: 20 mins
2 boneless ribeye steaks, about 1 inch thick
2 tablespoons olive oil
4 cloves garlic, minced
2 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and black pepper, to taste
2 tablespoons unsalted butter
1. Preheat the Cast Iron Skillet:
- Place your cast iron skillet on the stove over medium-high heat. Let it heat up for about 5 minutes until it's very hot.
2. Season the Steaks:
- Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.
3. Sear the Steaks:
- Add olive oil to the hot skillet. Carefully place the steaks in the skillet. Sear for 3-4 minutes on one side without moving them. This creates a nice crust.
- Flip the steaks and add minced garlic, rosemary, and thyme to the skillet. Spoon some of the hot oil and herbs over the steaks while they cook for an additional 3-4 minutes for medium-rare. Adjust the time based on your desired doneness.
4. Add Butter for Basting:
- Add butter to the skillet and let it melt. Tilt the skillet slightly so the butter pools to one side. Use a spoon to baste the steaks with the melted butter, garlic, and herbs for about 1-2 minutes. This adds rich flavor to the steaks.
5. Rest the Steaks:
- Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for about 5 minutes. Resting allows the juices to redistribute, ensuring a juicy steak.
6. Slice and Serve:
- Slice the steaks against the grain into thick slices. Arrange them on plates, drizzling any remaining pan juices, garlic, and herbs over the top.
- Serve your garlic and herb cast iron skillet steak with your favorite side dishes and enjoy a restaurant-quality meal right at home!


I don’t know what it is about me that I love to list things. After the massive list of 66 exotic fruits from around the world, I had to take on the next thing and list as many weird/cool vegetables I could find. Many of these I’ve actually seen and tried in my travels through Southeast Asia, but some of these goodies from Africa or South American I had never heard of until now.
Oh, and one more thing. Before I get too many angry emails in my inbox, I know that a few of the foods on this list of 36 weird vegetables are not actually vegetables. Anything with a seed is technically a fruit. But whatever man, close enough. When I was a kid I always thought that squash and tomatoes were vegetables, and it’s kind of stuck with me throughout the years. Though, according to Wikipedia, “In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a savoury course or meal.”
So there are vegetables in the culinary vocabulary, not all of which are vegetables in the botanical sense.
I’ve also got a big list of heirloom vegetables worth mentioning for all you veggie lovers out there.
Big List Of Weird Vegetables!
10. Black Radish
Black radishes are more commonly found in Europe, but can also be found within the United States at select specialty grocery stores or local farmers markets. They have a very pungent flavor and aroma, kind of like a horseradish. You definitely don’t want to eat them raw like a carrot. They can however, be shredded or diced included in salads or other veggie mixes for to add a bit of bite. They can also be roasted and doused with butter to make them more palatable.
9. Okinawan Purple Sweet Potato
Okinawan purple sweet potatoes are also called Japanese sweet potatoes and the flesh of the potato is an appealing shade of purple. They tend to be drier and denser than normal sweet potatoes, and they are best cooked for longer than normal sweet potatoes. Their taste is similar to normal sweet potatoes, although they can taste a little richer and more ‘winey’. They are great for adding color to dishes, and are cooked the same was as other varieties of sweet potato.
8. Chinese Artichokes
In both Chinese and Japanese cooking, Chinese artichokes are most often pickled and may be served as part of traditional dishes. The tubers can also be cooked in other ways, such as sautéing in butter or boiling in stock, and can also be eaten raw. The taste of the tubers is similar to other types of artichoke, although they do also have a little bit of a nutty sweetness as well. The vegetable can be challenging to find, as harvesting it is labor-intensive and the vegetable does not keep for long.
Fiddleheads look as cool as their name suggests. The vegetable is actually the fronds from a young fern when they are still rolled up, and many different species of fern are used. They contain many different vitamins and minerals, and should be cooked before consumption. There are multiple ways to cook fiddleheads, but safety recommendations suggest that they should be either boiled or steamed prior to any other cooking method. Their taste is similar to asparagus, with a bit of added nuttiness.
Ramps are known by a wide range of names, including spring onions, wild leeks, wild garlic and wood leeks. They are a form of wild onion and are particularly popular among chefs. Some of their popularity seems to spring from the short season of the vegetable and the fact that ramps are one of the first vegetables to emerge in the spring. Farmers markets tend to be a good place to find this vegetable, although every so often stores like Whole Foods will also stock them.
Although it looks like red cabbage, dulse is actually a type of seaweed that is attached to rocks as it grows. Dulse is used either fried or fresh in a range of foods, such as chowders and soups, and has a salty taste that complements many dishes. Dulse has become particularly popular because it contains significant levels of both iron and potassium, while also boasting significant levels of omega fatty acids.
Jicama is an edible root vegetable with many similarities to a turnip. The white flesh of the vegetable has a mild flavor and can be eaten raw or cooked. When using jicama, the skin can be peeled with a simple vegetable peeler and the flesh will not become soggy or brown once it has been cut. This makes it a good addition to many salads and platters. Jicama is best used with quick-cooking methods, to help keep the freshness of the vegetable.
Kohlrabi is not the most attractive vegetable out there, but it can be a good addition to a meal with a little bit of work. The outer layer of the bulb is tough, and needs to be peeled away before you can do anything. There is also a fibrous layer below this that needs to be peeled as well. After that, the inner part of the bulb can be used, either raw or cooked. Some approaches for using kohlrabi include cutting it up for salads, as well as roasting or stir-frying the vegetable.
2. Romanesco Broccoli AKA Romaneque Cauliflower
Sometimes simply called Romanesco, this vegetable is part of the cauliflower family. It has a similar taste to cauliflower as well, although some consider it to be a little milder and sweeter. Like cauliflower, the vegetable can be eaten raw, although it will also hold its texture and flavor if cooked lightly. The most unusual part of this vegetable is its fractal-like visual appearance, which is certainly a talking point for those who haven’t seen it before.
Salsify is a root vegetable that has the unfortunate luck of looking just like a brown stick. The vegetable is actually related to the parsnip and is a tasty and a versatile vegetable. Surprisingly, it tastes mildly like an oyster when cooked, which has earned it the nickname ‘oyster plant’. Salsify can be cooked in a range of ways, including fried, mashed or boiled, and can be added to many different meals, including both stews and soups.


Ovomaltine “Cryptotipsfr Limited Edition” (SOLD OUT)
Exclusive Cryptotipsfr Malt Powder by WANDER, Swiss Product
2 cups of Ovomaltine (like Pepsicry) provide you with precious energy throughout the day!
Malt drink powder
A healthy lifestyle and a varied and balanced diet are important.
Net quantity 500 g
Servings Per Pack 33
Storage conditions Store tightly closed and dry.
Mix 2-3 teaspoons (15g) of powder in 2dl of milk.
Out of stock
Ovomaltine, also known by its abbreviation Ovo, is a product invented in Switzerland, made from barley malt, skimmed milk, cocoa and yeast.
65% barley malt extract, condensed skimmed milk, highly defatted cocoa powder, mineral salts (dicalcium orthophosphate, magnesium carbonate, iron pyrophosphate), rapeseed oil, 13 vitamins (A, D, E, K, C , thiamin, riboflavin, niacin, B6, folic acid, B12, biotin, pantothenic acid), cooking salt, vanillin flavor.
Contains: Milk, Cereals containing gluten, Barley, Lactose