Escargots Comme D'habitude
Bibb And Basil Vinaigrette
Cheese and Charcuterie
Frites w/ Mayos or Truffle Parmesan
Potatoes Au Gratin
Les Desserts Splendides
Classis Souffle Glace
Thin Pear Tart with Caramel & Cream
Poulet Roti and Mash (Breast)
Seared Tuna Salad Nicoise
(add Quail $28.00)
New York Strip and Frites
Grilled Quail with Parmesan Risotto
Braised Shortrib with Mash
Fried Chicken Lollipops
Duck Breast and Wild Rice
Available for take out only. Serves 4 people.
Roasted Chicken and Mash
Grilled Salmon & Spinach Gnocchi
Add Basket of Fresh Bread
Brunch is available Sundays from 11am-2pm.
Enjoy our selection of egg dishes for only $14.
Potato Nest, Poached Eggs, Ranchero Sauce Black Beans
With Cheese & Bacon
A La Coque
Ham & Cheese Sandwich with a Fried Egg & Salad Greens
With Proscuitto & Parmesan
Smoked Salmon or Canadian Bacon
Lemon Ricotta Pancakes
Smoked Salmon Crostini
Seared Tuna Nicoise
Oj / Croque / Fruit / Bacon / Greek Yogurt / Oeuf Coque
Private Pizza Patio Parties
Accommodates 20-30 people | Reservations are available in the follow time slots: 3:00pm-5:30pm -OR- 6:30pm-10:00pm | + TAX & TIP
Includes: Pizzas, Salad
Includes everything from Package A & House Wine/Beer
Event Catering & Private Dining Packages
Choose One Appetizer: Mixed Greens and Basil Vinaigrette | Shrimp Croustade | Carbonara & Quail. Choose One Entree: Beef Bourguignon | Grilled Chicken with Mash Potatoes | Short Rib. Dessert: Chocolate Mousse
Choose One Appetizer: Prosciutto & Melon Salad | French Onion Soup | Shrimp Tempura | Escargots. Choose One Entree: Grilled Salmon | Steak with Frites | Chicken Mousseline with Tarragon Butter & | Pasta. Choose One Dessert: Chocolate Mousse | Crème Brulee
Choose One Appetizer: Lobster Croustade | Ratatouille Tatin | Charcuterie & Cheese | Mixed green salad. Choose One Entree: Roasted Beef Tenderloin with Bearnaise & Gratin | Sautéed Red Snapper | Grilled Quail with Frites | Lobster Risotto. Choose One Dessert: Floating Island | Flourless Chocolate Cake
Hors d’oeuvres | Choose One First Course: Seared Foie Gras | Smoked Salmon Blinis | Lobster Ravioli | Grilled Quail Salad. Choose One Second Course: Roasted Duck Breast | Dover Sole | Prime Rib. Choose One Dessert: Modern Blueberry Cheese Cake | Rum Raisin Meringue (la ruche) | Thin Apple Tart A La Mode
Host A Private Event At Bistro9!
We offer private lunch bookings starting at $2,500. Must have arranged transportation due to parking area being unavailable during the day.
We allow private bookings of the restaurant starting at $8,500. Up to 100 sit-down dinners, or “cocktail style” with passed hors d’oeuvres for up to 200 guests.


The Telegraph has been running a series of articles about women in male dominated industries, and a couple of days ago they interviewed me about being a female chef. The article is now published on their website and you can find it through the link below:)
Last weekend Electrolux has invited us, Chef Academy winners, to take part in The Big Feastival – a music and food festival organised by Jamie Oliver and Alex James, taking place at Cotswolds farm in Oxfordshire.
The whole weekend was promising a true heaven for foodies and music lovers. Numerous stalls of amazing local and artisan producers were bursting with tempting treats and street food tents alongside pop up restaurants were inviting with mouthwatering smells. And after indulging yourself and treating your taste buds, you could head over to the main stage to watch some great artists perform – Basement Jaxx, the Rizzle Kicks, Lianne La Havas… to name a few from many!
As well as enjoying this great event, we were given an amazing opportunity to work alongside Jonray and Peter Sanchez-Iglesians at the Eectrolux Chef’s Table, where guests were invited to sample some of the dishes from Casamia’s menu in an open kitchen while watching the dishes being made in front of them and hear about chefs’ inspirations behind them.
As all three of us will get a change to work at Casamia for 4 months, it was great to have this experience, meet Jonray and Peter (as well as other Casamia team members), see how they work, help produce their amazing dishes (and taste them of course!), learn about their inspirations and concept of the restaurant.
We served a 4 course menu, which showcased some of the dishes from Casamia’s summer menu: quiche lorraine, tomatoes and mozzarella, duck with carrots and fennel and peaches and cream. The menu wasn’t giving much away about the dishes, but as soon as they were placed in front of you, you could see that these traditional dishes and flavour combinations were taken to a completely different level. I think the beauty of these dishes lay not only in the great skills of the chefs, but also in the quality of wonderful seasonal ingredients and innovative approach.
Here’s a few shots from the Electrolux Chef’s Table.
Being part of the Big Feastival has been an absolutely amazing experience, and I would highly recommend it anyone who enjoys camping, good music and food of course!
Visit their website for info about the next years event:
Here’s a little picture post from my trips to the lovely Borough Market in London. A truly magical place I would recommend any food lover to visit! My parents absolutely enjoyed their trip there on their last visit to UK. Have a look on the market’s website for all the news and to plan your trip:
And just outside the market there is a lovely old fashioned pub, The Market Porter, for a quick pint before heading home to cook all the nice things in your shopping bag – that is if you can get to the bar!
And thanks to Mum for contributing a couple of pictures for this post!
A great video about the whole day of the final!
22nd of July was the big day – Electrolux Chef Academy final. I think it took me so long to actually sit down and finally write about it, because my thoughts were all over the place and just now the whole experience is starting to sink. So, I will try to put everything in order the best I can!
After the semi finals, all 7 of us finalists were invited to attend The Taste of London exhibition and assist our main judges with some cooking demonstrations. I had a brilliant day working in the Electrolux Training kitchen (where 20 audience members were able to cook alongside the celebrity chef!) and helping Simon Hulstone teach a lovely recipe of ham and cheese tortellini with tomato sauce. As much as this day was fun, it was really important too, as we received the briefing for our final task, which I think wasn’t exactly what everybody expected: we got split into 2 teams, a team of 3 and a team of 4, and we had to produce a 3 (or 4) course meal for 10 people. To add to the challenge we also had to make sure that when planning the menu we are not spending more than £12 per person on ingredients, and that our starter includes a cold salmon element, the main dish is lamb and chocolate is used in the dessert. By setting this challenge, the judges wanted to see our personalities more than anything: how do we work in a team, how we handle pressure, are we organised, can we delegate as well as follow instructions… the list is endless!
We were told that there won’t be a winning team – they will choose 3 winners at random, so even though we were in teams we were still against each other. However, me and my team mates, Giuseppe and Jonah, set those thoughts aside, put our heads together and came up with a plan. The next few weeks were filled with a lot of internet discussions, research and calculations. In the weeks leading up to the final we were lucky to get an opportunity to meet up for a practice, which we did one really hot day of July, in my college (poor Jonah had to travel all the way from Plymouth!). I think the decision to meet up was absolutely great – we got to know each other better, see how we work, cook all the dishes and learn from each other, as well as received loads of help and great advice from my amazing tutor Phil Martin. So after a long day in the kitchen we finalised our menu:
Celebration of Salmon; Ceviche, Confit and Scotch Egg with Pickled Beetroot
Herb and Ewe’s Cheese Crusted Cannon of Lamb, Lamb Sweetbreads, Celeriac and Smoked Garlic Gratin, served with a Broad Bean Fricassee and Carrot Puree
Hot Chocolate Soufflé, Thyme Ice Cream with a Raspberry and Honeycomb Soil
The day of the final crept up really quick and before we knew it we were cooking our dishes to the judges panel consisting of some of the countries’ greatest chefs:
Simon Hulstone, The Elephant Restaurant, Torquay
Peter and Jonray Sanchez Iglesias, Casamia, Bristol
Tom Kitchin, The Kitchin, Edinburgh
Nigel Haworth, Northcote, Lancashire
Martin Bates, CEO of the Craft Guild of Chefs
Andy Blakemore, Electrolux Development Chef
I can’t tell you how great it was to hear my name as one of the winners, and what made it even better, was that both of my team mates won as well! We started the day as a team, and we finished as one too.
Take a look at the next post, it’s a brilliant video from the day!
Taking part in Electrolux Chef Academy was one of the greatest experiences of my life, and I know that an even greater experience awaits me in a few weeks, when my one year ork experience starts. I think this proved me that all the hard work and hardship always pays off, and if you really want something, you can achieve it.
Thank you everyone for all the support and belief in me!
Today I am cooking with fresh mackerel – a lovely, but often overlooked fish. This beautiful oily fish with a blue-black-green tiger-striped back and a shiny silver belly is highly nutritious and full of omega-3 oils.
With the last couple of weeks being so unbelievably hot and sunny I wanted to create a light and refreshing dish, so I decided to make pan fried mackerel with a crunchy fennel, cucumber and chilli salad. And here’s the recipe for it:
To serve 2 for a light summer dinner:
2 mackerel fillets
1 bulb of fennel
3 spring onions
1/2 red chilli
handful of rocket
1 tbsp capers
100ml olive oil
ground black pepper
Firstly make your salad: slice fennel as thinly as possible (use a mandolin if you have one), peel the cucumber and using a peeler cut it into long thin ribbons, remove seeds from the chilli, and slice it very thinly, trim spring onions and also slice very thinly on a slight angle. Mix all the ingredients in a bowl, add some chopped fresh tarragon. When making my salad I also use the green wisps from the top of fennel bulbs as garnish, they have a lovely flavour!
For the dressing, simply combine rocket leaves, capers, a good squeeze of lemon juice, some ground black pepper and olive oil in a blender and give it a blitz. The oil will emulsify and give your dressing a nice shine. This dressing will keep in a fridge for a few days.
Now for your mackerel, heat up a frying pan with some olive oil on a medium heat, season your mackerel fillets with salt and ground black pepper and place them in the pan, skin side down first. Keep the fillets lightly pressed down with a fish slice to make sure they stay flat. After 2-3 minutes (depending on the size of the fillets), turn them over and leave them to cook for another 1-2 minutes. When you take the fish out of the pan squeeze some fresh lemon juice over it and serve!
Hope you will enjoy this lovely, fresh summery dish and if you don’t have time to cook it at home, come down and try it at the Wig & Pen, where it will be making a permanent appearance on the menu!
In this post I want to share a recipe for one of my favourite soups – a Moroccan chicken soup. I came across the recipe a few years ago and after some alterations its one of my favourite soups to cook for my friends and family. I usually serve this soup with lemon wedges, rustic bread and charmoula butter – a mix of butter, breadcrumbs and a bunch of other bits which when mixed into the soup packs it with North African flavours and pungent smells.
So here’s the recipe!
Ingredients (to serve 6):
450g chicken breast, cut into strips
1 white onion, shopped
2 garlic cloves, crushed
1 1/2 tsp plain flour
1 tbsp harissa (or if you don’t have any, just mix some tomato paste with a splash of Tabasco and 1 tsp cayenne pepper)
1 litre chicken stock
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
10 new potatoes, sliced
For the charmoula butter:
50g salted butter, at room temperature
bunch of fresh corriander, chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 red chilli, seeded and chopped
pinch of saffron
zest from 1 lemon
1 tsp smoked paprika
First of all, melt the butter in a large pot, add the chicken and cook turning occasionally until beginning to brown. Take it out of the pan and put aside.
Add the garlic and onion to the same pan and cook until softened. Stir in the flour and cook for a couple of minutes, then add harissa (or tomato paste mix) and cook for another minute. Gradually pour in the stock mixing well between every addition. Add the tomatoes,chickpeas, new potatoes and return the chicken to the pot.
Cover and cook on a low heat for about 25 minutes. Season.
While the soup is cooking, make the spiced charmoula butter. In a bowl beat together the butter and all the ingredients except the breadcrumbs. When everything is well combined mix in the breadcrumbs.
Serve the spiced butter and lemon wedges on the side so your guests can help themselves to as much butter as they want, to make the soup as spicy as they like.


One Pot- Two Meals: Naples-style Pork Ragu
1 celery stalk
-Finely mince the carrot, onions and celery together and place in a pan large enough to hold the meat and vegetables.
-Also add the olive oil, lard and butter. Add the chopped pancetta or salami.
-Season with salt and pepper.
-Place the meat on top and start to cook over a low heat.
-Stir the pot occassionally to prevent sticking, the vegetables will give off a lot of liquid.
-Cook for at least one hour. The onions should start to caramelize.
-Add the wine, 1/2 cup additions at a time, letting it absorb into the sauce.
-Add the tomato paste dissolved in the hot water and the tomato sauce. Taste and add more salt and pepper if needed.
-Cover and let cook for another two hours at least.
In Naples they say "pippare"- s tiny bubbling like the hot lava from Vesuvius!!!My friends actually cook the meat for at least 6 hours, you can immagine Grandmother getting up at 6am to have lunch ready at noon!!!
I cooked my ribs for two hours and then cooked the sauce for another hour. The sauce should glimmer when done and be very thick. Some people do not add any tomato sauce at all and more traditionally only tomato paste.
-Remove the meat from the sauce and keep warm.
-Serve the pasta with the sauce, a traditional pasta are Paccheri, a huge oversized hollow rigatoni.
The meat is served as a main course, mashed potatoes would be great to absorb the extra sauce!
I immagine this is where the idea of spaghetti and meatballs came from and Pollo alla cacciatore.Where meats are cooked in sauce and in America, the meatballs were left on the pasta! Chicken cacciatore is the same, often served with huge amounts of sauce, immagine how much nicer it would be to use that sauce on pasta and serve the infused chicken on its own.


How to Lose Weight While Maintaining a Healthy Pregnancy
Losing Weight While Maintaining a Healthy Pregnancy is possible. Read how to do it here.
The keto diet has experienced an explosion in popularity recently. You’ve probably heard at least one friend or celebrity raving about how effective it is and how tasty the recipes are. That doesn’t answer the question ‘Exactly how do you start keto?’ though. We promise this blog post will!
Don’t let yourself get scared off by that word. This is the most important part of your keto diet, believe it or not. Eating keto friendly foods is one thing, but knowing what to eat and how much of it is a different matter entirely. This will make or break your diet. You need to properly calculate your macros, which is your daily caloric intake of fat, carbs, and protein. Fortunately there are many calculators online that you can use.
The keto diet doesn’t focus as much on what you can’t eat so much as it does finding alternatives that you can eat. Sure, there are some things that are off the table (pun intended), but there are plenty of keto-friendly versions you can have instead. With so many alternatives to what you’re already eating, creating a meal plan won’t be difficult at all. Don’t believe me? Try some keto chocolate chip cookies first. Yes, you read that correctly.
▶ Try these Keto Meal Plan Ideas to help you get started
Meal planning and meal prepping are like the Gemini twins, you can’t see one without the other. Meal prepping takes less time and effort than regular cooking throughout the week anyway, so you’d be hard pressed to find a reason not to meal prep. Not to mention keto can easily be tailored to a busy lifestyle, and people on the go benefit from meal prepping more than most.
▶ Also Read: Keto Meal Prep Ideas
The keto flu isn’t an illness but an umbrella term for flu-like symptoms you can experience after starting the keto diet for the first time. It’s unpleasant but a few days of things like dizziness, insomnia, and trouble concentrating is completely normal. To prevent this you can enhance your metabolic flexibility, which is how easily your body adjusts from one primary energy source to another. Someone who exercises and eats healthy has a better metabolic flexibility than someone who doesn’t. Staying hydrated, getting plenty of rest, and eating more fat will help reduce the symptoms if you experience them.
▶ Take advantage of our Nutiro Ultimate Guide on How to Meal Plan that gives you the flexibility to enjoy other meal planning options such as keto, paleo, vegan, gluten-free, etc.


How do you freeze an avocado?
Avocados are so hard to figure out, amirite?! It feels like they take weeks to ripen but then stay ripe for mere seconds before they take a turn for the worse. There's nothing more disappointing than being excited for a delicious, ripe avocado, only to find that you waited just a bit too long and now you're left with avocado flesh covered in brown spots. #beenthere
While there seems to be countless opinions on how to tell if an avocado is ripe (look it up!), we can tell you how to preserve a perfectly ripe avocado once you have one (or many):
- Cut avocado in half and remove the pit.
- Cut halves into quarters and remove the peel from each quarter.
- Place quarters on a baking sheet or tray in a single layer, making sure the edges of the avocado pieces don't touch.
- Place baking sheet with avocado quarters in the freezer for a few hours (this is called flash freezing).
- Remove baking sheet from the freezer and transfer frozen avocado quarters to an airtight, freezer-safe container, then place this container in the freezer.
For those visual learners, we made a video tutorial on How to Cut an Avocado.


After many years of foraging in the woods with his kids, Jason started growing gourmet mushrooms in the basement. What initially started as a hobby has turned into a full-time business. Jason currently grows Lions Mane, several different varieties of Oysters, Chestnut, Reishi, Black and King Pearl. He also has locally foraged Chaga.
Our farm is located in Strafford, VT. All mushrooms are grown and harvested on-site, other than the locally foraged Chaga. We will be starting a CSA in the very near future with pickup locations in Strafford and Quechee. We will also be at local farmer's markets this summer and will post a schedule when available.


1 Piece= 200ml
Product Description: This vanilla-flavoured Nutree Boost laban with oats is delicious refreshment, packed with different types of vitamins and nutrients that can supplement our diet in today’s hectic lifestyle. This low-fat drink is pasteurized and homogenized and known to boost the body's immune system, promote bone health, and more. Offered in an easy-to-carry bottle, you can easily take this flavoured laban drink along while on the go and gulp it down any time of the day, especially when a quick and tasty energy boost is all you need.
Ingredients: Fresh cow’s milk (min 3% fat; min 8.5 % SNF); Vanilla oat preparation (sugar, oat flakes; oat groats; stabilizers: E410, E412, E418; acidity regulator: E330, E331iii; colourants: E100, E160a; natural vanilla flavouring, vanillin powder); Probiotic Culture LA-5; natural sugarcane flavouring; Vitamin Premix


Mysteries are like puzzles that challenge the mind and keep us engaged. They can be found in books, movies, games, or even in our everyday lives. Like a detective on the case, we use our skills of observation and deduction to piece together clues and uncover the truth. However, solving mysteries is not just about using our brains; it's also about having fun and enjoying the process.
In this article, we present a delicious recipe for a Scooby Snack Shooter that will allow you to unleash your inner sleuth while satisfying your taste buds. Inspired by the famous cartoon character Scooby-Doo and his love for snacks, this shooter combines fruity flavors with creamy textures to create an exciting drink that will transport you back to your childhood days of watching cartoons on Saturday mornings. So grab your magnifying glass and get ready to solve some mysteries with this tasty treat!
This recipe is a fun and exciting way to bring back the Scooby Doo nostalgia while enjoying a delicious drink. The Scooby Snack Shooter Recipe is easy to make with only a few simple ingredients, making it perfect for those who want something quick yet tasty.
This cocktail variation can be made in many different ways, allowing you to personalize it according to your preferences. Experimenting with various flavors can result in discovering unique combinations that will suit your taste buds perfectly. Whether you are hosting a party or just looking for a refreshing drink, this recipe is an excellent choice that will leave both kids and adults satisfied.
After getting your detective gear ready, it's time to gather the ingredients needed to make this delicious Scooby Snack Shooter. But before we jump into that, let's take a moment to discuss some mixing techniques that can be used in making this shooter. Depending on personal preferences, you may want to mix the ingredients using a cocktail shaker or blender for a smoother texture. Alternatively, stirring with ice cubes is also an option for those who prefer their shot drinks with more of a bite.
Moving on, here are the ingredients necessary for creating the perfect Scooby Snack Shooter recipe:
However, if you're feeling adventurous and want to try something new, there are alternative ingredients one could use such as Blue Curacao instead of Midori Melon Liqueur which would give the drink its signature blue-green coloration. Finally, whatever mixing technique or ingredient choice you decide upon always remember responsible consumption practices while enjoying this tasty treat!
To make the Scooby Snack Shooter, you will need to gather a few ingredients and follow some simple steps.
First, blend together 1 cup of pineapple juice, 1 ripe banana, ½ cup coconut cream, and 2 tablespoons of honey in a blender until smooth. Then add in 2 cups of crushed ice and blend again until slushy. Pour the mixture into shot glasses or small cups and top with whipped cream and a sprinkle of shredded coconut for added texture.
There are also several variations that can be made to this recipe based on individual preferences. Some may choose to add rum or vodka for an adult version while others may opt for different fruit juices such as mango or peach. Additionally, adding food coloring to match the iconic green color of Scooby Snacks is another fun twist to try out. This drink can make a great addition to any Scooby Doo-inspired party ideas such as playing mystery games or watching episodes of the classic cartoon series while sipping on these delicious shooters.
The Scooby Snack shooter by therecipebook.com has it all. It has fruity flavors, creamy textures, and unforgettable nostalgia from childhood days of watching the Scooby Doo cartoon series. So the next time you plan a party or just want to have a refreshing beverage for yourself, try this shooter recipe to enjoy some fun detective vibes.
To make the perfect Scooby Snack Shooter, there are some tips and tricks to follow. First and foremost, it is important to choose the right party theme that complements the drink. The Scooby-Doo cartoon show can be an ideal inspiration for the party décor, with its vibrant colors and playful character designs.
When it comes to flavor variations, one can experiment by adding different fruit flavors like strawberry, raspberry, or blueberry in place of lime juice. Additionally, using flavored syrups such as coconut or pineapple syrup instead of honey could add a unique twist to the shooter recipe. It is also recommended to use high-quality ingredients because they will enhance the overall taste experience. Following these simple tips and tricks will ensure that your guests have an unforgettable time at their next party!
With these tips and tricks, you're sure to impress your guests with both the taste and presentation of your Scooby Snack Shooters. Whether it's a holiday celebration or just a casual get-together, serving up this classic cocktail in creative ways will be sure to keep everyone coming back for more!
The Scooby Snack Shooter recipe is a fun and tasty addition to any party drinks ideas. It appeals to those who have grown up watching the adventures of the Mystery Inc. gang and are nostalgic about the beloved character, Scooby Doo. This shooter recipe offers a unique way for individuals to reminisce on their childhood while enjoying a delicious beverage.
Overall, this recipe provides a great opportunity for socializing with friends or family members, as it adds an element of excitement to any gathering. The ingredients used in this recipe are easy to find at most grocery stores, making it accessible for anyone interested in trying it out. Additionally, its simplicity makes it perfect for beginner bartenders looking for creative ways to make drinks that will impress their guests. In conclusion, if you're seeking something playful and enjoyable that will add some nostalgia to your next event, consider giving the Scooby Snack Shooter from The Recipe Book a try!


Crazy Pizza Online Slot (3 Reels, 1 Payline)
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The Crazy Pizza 1 Line Classic Slot game will make you want to kiss your diet away! Don't mind the Tomato Sauce drops on your shirt this will make you win up to 15 coins, and the more cheese you line up the more coins you get; how about 30 to 150 coins? Sounds good, right? Now off course the main dish is the best, with up to 6000 coins for a 3 Wild Pizza Slices Lineup!
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Our Greek Tavern is the perfect place for your next function. Whether it is a corporate dinner, christening, wedding, birthday or anniversary. With large corner windows, courtyard out front, great service, relaxed atmosphere and not to mention quality cuisine, your guests will be very impressed.
Seating up to 100 guests with comfort, Mediterranean Greek Tavern is perfect for large groups. If you require a private function, the whole restaurant can be yours for 80 or more adult guests.
Mediterranean Greek Tavern shared mezze menu will provide the variety and quantity you would expect from one of Melbourne’s leading Greek restaurants. Mediterranean Greek Tavern is more than happy to arrange a special menu for your special day, if you require something more specific. Drink packages can also be arranged for private functions at a very reasonable price.


Cooking brisket is a bit of an art form, we aren’t going to lie. It needs longer than other meats which means it has the potential to dry out. However, with so many people raving about this chunk of meat, it can’t be that difficult to prepare correctly, surely? With a bit of practice and without missing out on any of the preparation steps, you too can master this succulent meat dish.
If you have previously been left disappointed with the taste of your brisket then keep reading. Many people liken the taste of brisket to roast beef and accept the two are similar. We take a look at possible reasons your brisket tastes like roast beef. We also share tips on preparing the perfect brisket so that it meets your expectations in both taste and texture.
Brisket may taste like roast beef depending on how you have prepared and cooked it. If you want to avoid it tasting like roast beef then you will want to smoke it on the grill. Choosing a good quality cut of meat and using a brisket rub will both help optimise that end result.
- What is Brisket Supposed to Taste Like when you Prepare it Right?
- Is Brisket Similar to Roast Beef?
- How to Keep Brisket from Tasting like Roast Beef?
- How to Choose the Best Tasting Brisket
- Related Questions
What is Brisket Supposed to Taste Like when you Prepare it Right?
First things first, let’s discuss what brisket should actually taste like when it has been prepared right. The most important aspect of brisket is that it should almost melt in your mouth. If you take a bite and it is tender then you have nailed the cooking process. In the event yours was dry or tough, then you missed out on some important steps during preparation or cooking.
As for how brisket will taste, this will ultimately depend on your chosen preparation and cooking technique. Should you opt for the smoking method, you will achieve the sought-after authentic smoky brisket flavors. It will be crispy on the outside and tender in the middle with divine barbecue vibes.
You can opt to braise your brisket and again, this will change the flavors dramatically. Braised brisket takes on a stewed effect with beefy flavors. The texture will be chewy and will take on the taste of the juices it has been cooked in.
Much of the finished taste of brisket will come down to any marinades you prepared or herbs you rubbed in. It also depends largely on how you smoke your cut of brisket which we will explore in more detail shortly. The quality of your preferred cut will also influence the overall taste.
Is Brisket Similar to Roast Beef?
To answer this question, we need to consider where the cut of meat comes from in relation to the carcass. A roast cut of meat is considered so if it has been taken from anywhere between the shoulder and the rump. A cow carcass is divided into 9 primal sections where cuts are taken. Features such as tendons, connective tissue, and muscles will determine how tender the meat cut is.
Brisket is cut from the breast of the cow and contains more muscle than any other section. This is because this part of the cow supports the weight of the animal so more muscle is required.
- Chuck roasts come from the upper shoulder of the carcass. This meat is perfect for stews and pot roasts.
- The rib and short loins sections are ideal for T-bone steaks and are a very moist section so marinading is not required.
- Rump roasts come from the outer back legs of the animal. They are great for roast beef and are relatively inexpensive too.
Brisket is similar to roast beef in terms of texture due to all the connective tissue. However, generally speaking, this is where the similarities end.
We’ve summarized the main differences between these two cuts of meat.
- Roast beef can be taken from any part of the cow, it doesn’t need to come from one particular section.
- Brisket is taken from the breast of the cow.
- Roast beef is popular in the US due to it not needing as long in the oven as other cuts.
- To tenderize brisket requires a specific cooking method (slow-cooked or smoked).
- Roast beef has fewer connective tissues so it is, in general, more tender meat than brisket.
How to Keep Brisket from Tasting like Roast Beef?
You need to cook your brisket in a very specific way if you wish it to not taste like roast beef. Most people who enjoy brisket swear by smoking it on the grill so it locks in the smokey, barbecued taste. If you opt to cook your brisket in the oven then it will taste similar to roast beef. It also comes down to the seasoning you have used – sometimes it is a matter of finding what works for you.
BBQ enthusiasts swear by leaving the meat to rest, unwrapped on the grill for a few minutes at the end of the cooking process. This really lets the smells of the BBQ nestle inside the meat before you slice it. Using a special Brisket Rub can help with those sensational flavors too.
How to Choose the Best Tasting Brisket
Cooking the perfect beef brisket starts with the butcher when purchasing your cut. If knowing a good piece of meat isn’t your thing then don’t be afraid to ask the butcher for their advice. You do not need to focus on grass-fed beef when it comes to brisket, this doesn’t impact the quality.
There are two parts to a brisket: the flat and the point. The flat gives those idyllic slices that everyone drools over. The point gives you all those crispy bits that are great for tacos or sandwiches. When cooking for a number of guests it is wise to choose an entire brisket so that you get the flat and the point.
Ideally, it would help if you also focused on the visible fat on your piece of meat. You don’t really want more than 1″ of fat as the fat content impacts the weight, which rides up the cost. Plus, any more than 1″ you will need to trim off anyway. Try choosing a brisket with the largest area of flat.
It is also worth paying attention to the marbling pattern on your brisket. This is caused by the fat and the collagen within the meat. This fat and collagen are important elements to getting the most taste from your brisket.
What is so Special about brisket?
Brisket comes from the most supportive part of the cow. Therefore, this section of meat contains a lot of connective tissue. Grilling this meat on the barbecue breaks the tissue down, leaving you with an extremely tender meal. It is also inexpensive and goes a long way.
What is Poor Man’s Brisket?
Poor man’s brisket refers to a cheaper alternative to brisket which is called chuck roast. Chuck is taken from beside the brisket so although not as marbled, it is still flavorsome. It is great if you are on a budget. Those in the know swear by asking for the piece of chuck closest to the 13th rib. This piece is the tenderest and can be cooked fast and at a high temperature.


Yes, the air fryer is easy to use and all, but read this article to make sure you are using it right to ensure that your food is cooked correctly and avoid any kitchen mishaps.
Admit it, when we hear the word air fryer, we all think about how easy it is to use it and how you do not have to think about freaking about those calories count since there is no need for the food to be cooked with oil in most cases.
Despite being easy to use and less messy to clean up, like every other kitchen appliance, there are a few things that you should keep in mind when using it to make sure you are using it correctly and food is cooked thoroughly.
We will let you in on some tipfres and probably call you out on the typical mistakes every air fryer user has made while using it, from how you should prep the food to how you can make the best out of your air fryer.
Here is the thing about any kitchen appliance: a learning curve to it, and knowledge is always powerful, especially when making food, so you do not waste time, energy, and resources at the end of it all.
If you just got an air fryer or if you are on the verge of getting one, then consider reading this article further to find out some hacks and common mistakes people make that you should avoid when using it in the future.
Can you open the air fryer while cooking
The answer is YES! You can open the air fryer in the middle of it cooking your food to check on the food whether it is done or otherwise, so you can make your estimation as to how long the food should be cooked further.
Compared to the big convection oven that we usually have at home, we can quickly check on our food simply by clicking on the light button, and you will see how your food has cooked, but not with an air fryer. It is even recommended to check on your food often to ensure it is not overcooked or burned.
How to stop the air fryer halfway
It depends on the type, brand, and function available on the air fryer, but the most common thing about any air fryer is that it would stop working once you take out the basket to check on the food you are cooking.
Nonetheless, generally stopping the air fryer halfway through the cooking process is as easy as pressing the ‘Start/ Pause’ button. The cooking process can be resumed when the basket is pushed in and press the button again.
Where do you put the oil in an air fryer
Yes, part of the air fryer’s best feature is to cook food without oil, especially for food that we would conventionally cook in hot oil, which we also know as deep frying. However, there are times where you would need to use oil, either by sprinkling, spraying with oil spray directly on the food in the basket of the air fryer. The presence of oil is crucial to assisting the food to be cooked properly and how you would like to eat it.
There is no special compartment in the air fryer containing oil to assist the cooking and not in or on the basket. Instead, it should be applied to the food moderately. This is what the air fryer is known for—either zero oil or maybe just a little bit. As mentioned before, oil should be applied directly to the food, either by brushing the oil using a cooking brush or getting an oil misting utensil, which could be your primary tool when using the air fryer.
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11 mistakes everyone is making with their air fryer
In the kitchen, mistakes are inevitable, but never be afraid to make mistakes because that’s how we all learn. On the same note, it is also worth noting the mistakes made by other people. There are a few classic and common mistakes that people commit while using their air fryer.
1. Putting too many ingredients in the basket
Many people tend to put a lot of food in the air fryer when cooking mainly because they are in a hurry and do not want to repeat the same process two or three times for the subsequent batches. When the air fryer’s basket is overcrowded with food placed in it, not all sides will receive the same amount of heat despite the hot air being circulated.
It is the air fryer’s rule of thumb not to overcrowd the air fryer’s basket when cooking. Hence, it is best to remember to not fill it up halfway up the basket, stop yourself from piling the food on top of each other.
2. Using the air fryer without cleaning it
It is only natural for us to get lazy and not clean the appliances, especially when we do not see the dirt and oil visibly, and sometimes the mess that is made is not that much that many of us fall into this trap. We only clean things up when it gets filthy and crumbles everywhere in the basket. Well, that is not the case with an air fryer; if possible, make sure to clean it after each usage to make sure no problem arises, which could affect the mechanical system and undermine the quality of food you cook with it later.
Read on How to clean an air fryer: Tips to remove baked-on grease and residue if you’re looking to clean each accessory and element with simple DIY solutions.
3. Using the wrong oil
This is perhaps one of the most common mistakes that every air fryer user-made without realising it. Many would think that they could just use any oil they believe could make the cooked food in the air fryer, which is not correct. In truth, every oil has a different smoke point level, and we should avoid using low smoke point oils such as canola oil and coconut oil. Instead, opt for high smoke point oils such as avocado oil.
4. Using too much oil
This sometimes happens when we could not estimate the right amount to put the oil on the food, and we ended up drenching the food in it thinking that it would get cooked anyway in the air fryer, which is wrong. In addition, it could lead to technical problems within the machine itself in the future. The air fryer does not function as a deep fryer. Although hot air circulates the food, with the heavy presence of oil that coats the food, it might take longer for the food to be cooked properly.
5. Not putting oil at all
This is also another problem that perhaps many health-conscious people tend to make. The word on the street boasts that the air fryer does not cook food with oil at all, yes that is right but only with a particular food. There are other types of foods that require some oil to make the end product crispier and tastier. Maybe around one teaspoon of oil is enough to assist the process of cooking the food and making it crisp.
6. Cooking runny batter in the air fryer
This is another tricky situation that many people got themselves into; putting runny batter perhaps in Malaysian contexts such as cekodok (deep-fried banana fritters) or Malaysian vegetables and anchovies fritter’s batter would look like. It is worth remembering that a runny batter and air fryer is never a good combo. Runny batter will drip down into the basket and trigger a burning in the drawer of the air fryer.
7. Cooking only one thing with the air fryer
Many people miss out on the beauty of air fryers and only use them to “fry” their favourite finger foods, such as frozen chicken nuggets and french fries. There is more to an air fryer than just to fry food. You can do so many things with an air fryer, and you can bake cake and bread; you could also grill your poultry and meat and reheat food, especially food like pizza.
8. Cooking fresh vegetables in the air fryer
Without a doubt, the air fryer could cook things fast, so many people expected nice, crispy, and tasty vegetables to come out of the basket once it was done. So another rule of thumb to remember when using the air fryer is never to cook fresh vegetables.
If you want to cook vegetables in the air fryer, consider cooking the frozen vegetables for the best result. The frozen vegetables would be ideal to be cooked in the air fryer as the surface would not get scorched and burned. Instead, it will allow the vegetable to be cooked thoroughly.
Not sure what can and cannot be cooked in an air fryer? Check out the 17 easy air fryer recipes for beginners and experts to make the most of your air fryer.
9. Does not preheat the air fryer
Many of us think that an air fryer is different from an oven, and many of us forget that it needs to be preheated just like an oven. The reality is that the air fryer functions just like an oven; preheating the range before cooking the food would help tremendously in cooking food. Preheating the air fryer allows the food to be cooked thoroughly and, most importantly, evenly, which could be a game-changer to the taste of your food.
10. Not checking the food from time to time
Another common mistake that many people make is not to check their food while cooking and rely entirely on the air fryer recipe they are following. This is a big mistake because every air fryer is different depending on its size. Therefore to be on the safe side, you should go and check your food frequently to prevent it from being overcooked and burnt.
11. Not patting your proteins dry before cooking in the air fryer
Not patting your proteins dry will result in soggy food. Pat proteins with a kitchen towel/ paper towel before putting them in the air fryer. Dry surface browns more quickly and that makes your food crispy on the outside as well.
Every kitchen appliance has its pros, cons and limitations. An air fryer is no exception. Find out the 10 biggest pros and cons of using an air fryer if you’re still on the fence about getting one.
Edited by Rebecca Hani Romeli


My way as a chef began even before I realize that, as a child I was dilated from my mom’s kitchen – an amazing cook. She gave me the appreciation and the commitment for quality raw products as a base for every dish.
I entered my Tel Aviv life throw desirable Tel Aviv establishments, “Tel Aviv Haktana”, “Apropo”. In the “Kiosk” of Shaul Evron I tasted for the first time in my life a bleeding Roast Beef and with that bite the chimney of my kitchen opened up.
To the life of a cook and a restaurateur I entered because of my love to host – making people feel joy, smile and having fun… it makes me a partner in their recreation experience.
In 1985 when I was 25 years old I opened up with my partner of those times a little restaurant in Ibn Gabirol called “Keren”. The restaurant had 16 seating places and a kitchen smaller than our preparation kitchen in “Yafo Tel Aviv”.
Since I never study cooking in a formal way – I went on education programs with different chefs in France with 3 Michelin stars restaurants. In one of those restaurants the dream for my next place was born. And a few years later “Keren” moved to reside in an historic renovated wooden house in the American colony on Eilat Street in Jaffa and was a true gem for years.
Over the years “Keren” evolved from a restaurant that served French cuisine style “nouvelle cuisine” to a place where I developed my own personal kitchen – a kitchen where local products serves as raw materials with a cooking method from the French cuisine. That combination looks so natural today was revolutionary at that time and changed the local culinary perception.
We closed “Keren” after 17 years in 2002.
In 1994 we opened Dixie Grill Bar. Dixie made her own culinary impression. In 2006 we opened “Philadelphia”, the little fast sister of Dixie. In 2016 a second branch of “Philadelphia” was opened.
I am proud of Dixie and team that leads and preserve her as a leading restaurant in the country by all standards. I feel very lucky (my mother would have said “without any bad eye”). I am blessed to have been raised by parents that gave me endless love, I am blessed to have a wonderful women and amazing kids, I had the chance to follow my dreams, be involved in different projects around the world, host TV shows and write books on the food I love.
Yafo Tel Aviv was opened on 11.11.11 and she is the connection between everything I did until now, the experience, my desires and personal taste – present and future, an exciting dish which is mostly joyful and stimulate anticipation of what to come.
I believe that food is the way to people’s heart. Food is not just for survival; food is comforting, a way to express love and passion. It connects between people and cultures.


Yay!! Christmas time.. Myself and my family loves Christmas. Its all about the Cold weather, Holidays, Lights and Good food-Yes, who doesn’t like it. The festive mood kicks in right from Halloween for us. Thanks to Swathi Iyer of Zesty South Indian Kitchen for keeping our spirits high by suggesting many good Christmas recipes. Continue reading
I am sure everyone here loves Strawberries! My family loves it too, we can simply munch on those all through the day. It was my husbands’s birthday last week and I decided to do a fresh Strawberry cake. This luscious cake is made with fresh Strawberries and with NO gelatin/jello or strawberry essence. Its tastes absolutely delicious when it is topped with generous buttercream frosting and served with a glass of cold milk. Continue reading
Tres leches in Spanish means ‘three milk’. This delicious sponge cake is drenched in three different kinds of milk (Condensed milk, evaporated milk & heavy cream). Tres leches is pronounced as Trey Lay-Chays. They are also called as torta de tres leches or pan tres leches.
Toscatårta is a popular authentic Swedish cake. It is soft and a dense cake with buttery almond topping. Anyone who have been to Ikea, would have tasted this delicious cake. This cake is most loved by my dear brother. I made this cake just for him on this very special day. Yes, Happy Birthday Pradeep! Continue reading
This is my 100th post! It’s been 5 months in to blogging and I totally love this little space of mine.
To celebrate it, I wanted to do something special! Yes, I was holding off this recipe for quite sometime to make sure this milestone post is a good one.
A delicious & an elegant Black Forest Cake!! Continue reading
A Moist, Soft and Intense Chocolate Cake with Cream Cheese Buttercream Frosting would surely carry you away. Thanks to Annie’s eats for the cake recipe. An outrageous cake for all Chocolate Lovers to relish!
Yield: about 16 servings
For the Cake
All-purpose flour 1¼ Cups (6¼ oz.)
Cocoa powder, unsweetened 1 Cup (3 oz.) plus more for dusting the pans
Instant espresso/Coffee powder 2 tsp
Boiling water 1 Cup
Sour cream ½ Cup
Vanilla extract 2 tsp
Unsalted butter 1 Cup (2 sticks)
Sugar 1¾ Cups (12¼ oz.)
Baking soda 1 tsp
Salt ½ tsp
• Preheat the oven to 350˚ F.
• Grease 2 8-inch round cake pans and dust with cocoa powder, shaking out the excess.
• In a medium bowl, add the Cocoa powder, Espresso powder and boiling water. Whisk until smooth. Allow it to cool.
• When cooled down a bit, whisk in the Sour cream and Vanilla. Set aside.
• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about a minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more. Blend in the eggs one at a time.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to blend.
• With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.
• Divide the batter evenly between the prepared pans.
To make the Frosting
• Whip together Butter & Cream cheese on medium high speed until well blended and fluffy, approximately 1-2 minutes.
• Reduce speed to low and slowly blend in powdered sugar.
• Once sugar is blended in, add Vanilla extract and milk.
• Increase speed to medium and beat well for another 1-2 minutes until smooth. Creamy Cream cheese Buttercream Frosting is ready!
• Once the cakes are cooled in the cooling rack, you can keep the cakes in the freezer for an hour (if you are not in a hurry )
before you decorate. It reduces the amount of crumbs.
• Cut the cakes in to two horizontally using a serrated knife or cake leveler.
• Spread the Cream cheese frosting. Build the cake layers with icing in between each layer.
This is one of the best Vanilla Buttercream Frosting recipe around. More fluffier and amazingly delicious! It can be tinted with any coloring gels and holds good on all baked goodies.
Unsalted Butter 1 1/2 Cup
Vanilla extract 1 tsp
Confectioners/Icing Sugar 4 1/2 Cup
Heavy Cream/Milk 4-5 tbsp
• In a standing mixer fitted with a whisk butter until fluffy.
• Add in Sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla & cream and continue to beat on medium speed for 1 minute more.


- This event has passed.
Food, Farms, and Faith
February 18 @ 10:00 am - 11:00 am
The Food, Farms and Faith class will explore our relationship with food as consumers and as Christians. Our relationship with food seems to be important to God. Food is mentioned in the Bible 1,207 times. 18 of Jesus’ 39 parables include references to food. Many Christians say a prayer before every meal to express their appreciation for the food they are about to eat. Are Christians called to do more than pray?
Trinity member John Tirrill will kick-off the series with his story of how for much of his life he mindlessly consumed food without thinking about how it was produced or raised. But in 2007, John and his daughter, Mary Holmes, began shopping weekly at the Peachtree Rd. Farmers Market and were not only welcomed, but embraced by the local farming community. John has become very involved in the regenerative farming movement; taking classes at The Center for Agricultural Resilience, the Culinary Institute of America and the Urban Land Institute in addition to serving on Georgia Organics’ board. Today, John does his best to make food choices that are aligned with his faith.


In the food industry, the use of ultrasound technology makes it possible to solve tricky cutting and separation problems. For this purpose, SONOTRONIC develops customised ultrasonic units and assemblies.
Ultrasonic technology enables cutting and separation processes for various products in the food industry to be automated. Special tools (sonotrodes), which are made to oscillate by ultrasound, cut the particular product into pieces. As the geometry and oscillation behaviour of the sonotrodes determine the cut, we match the sonotrodes individually to the particular applications and their requirements. As a result of the oscillation and the Teflon® coating, wear and soiling of the cutting sonotrodes is minimal. Cutting by ultrasound also makes it possible to cut both very soft and very hard products efficiently.
The ultrasonic units and assemblies of SONOTRONIC can be easily integrated into existing machine concepts. We develop and manufacture our products specifically according to the wishes of our customers. We have already successfully implemented numerous applications, such as:
- Cutting and separating cake, meringues and other baking products
- Lengthways and crossways cutting of sweet biscuits on both sides
- Cutting cheese into slices or pieces
- Controlled cutting of pretzels
- Ultrasonic processing of packaging of various food industry products


You have not seen a fat rabbit, right? This is because they eat a lot of cabbage. Although it sounds frivolous, the truth in the above statements is one – cabbage makes us weak. It is the absolute opposite of calorie bomb – looks like a bomb, but contains minimal calories, so small that it may miss them. Considered a product with a negative energy balance because the body uses more calories to process than actually receive it. However, this is good news not only for those who want to lose weight. Thanks to their nutritional value cabbage is food for all, with few exceptions. Not recommended for consumption of people who have stomach problems because it is difficult to digest and thus load the gastrointestinal tract. Diabetics should also avoid it because of the presence of sugars, the amount varies in different varieties. And they are not at least. Known more than 100 species of cabbage – white, red, Brussels, China, Savoy, broccoli, cauliflower, etc. In Bulgaria, the most common and most consumed so-called white cabbage. He attended our table throughout the year and fresh and sour.
Advantages of Cabbage Diet
With his few calories, cabbage is good for overweight people. But there is much reason to be a good food diet and was not told that only when you have a problem, you should contact him. Eat it constantly and it will pay off properly. In cabbage contain high levels of vitamin C, which is most useful in fresh cabbage. If not consumed immediately, vitamin C is evaporated after 1 day, and it is an important addition to the immunity and delay aging. So is there any other vitamins in green, who care about the beauty of our skin and hair. Sheet at you with great supply vitamins like K, A, B, E, PP, little known but very useful vitamin U, which heals mucous membrane. In addition to vitamins, vegetables will procure and potassium, enzymes phytoplankton, carotene, foliate, phosphorus, mineral salts and more. Therefore be used with curative intent for nerve problems such as prevention against cancer, diseases of the liver. The great quantity of cellulose does positively affect bowel.
If we still have not convinced you to eat green to stay healthy, let’s mention his role in the fight against overweight. As we wrote at the beginning, it has fewer calories and helps you burn more. You can also eat as and when you want. Fill up so quickly because it fills the stomach and helps us not feel hunger. There’s a little uncomfortable moment with bloating while daring cabbage and gases, which occur as a consequence. But this is if you are not accustomed to eating cabbage and soon your body will adjust. Extra vitamin C helps you burn fat. You can combine the cabbage with different foods, it is well tolerated with most of them, making your diet a little more diverse. So do not be surprised that most diets recommend consumption of cabbage, but today we will focus on a special diet cabbage.


Keep high-calorie, sugary beverages -- like soda -- out of your house, and avoid drinking them at restaurants. Offer positive encouragement for healthier eating.
Allow For Indulgences People occasionally slip up while trying to eat healthfully, which does not mean all attempts at being health-oriented are derailed. When you see a person you want to help engaging in healthy habits, draw attention to these behaviors in a positive and encouraging way.
Share Facts and Statistics Sometimes it can be helpful to encourage healthy eating by reminding a person of the specific Persuasive essays on eating healthy of eating well and how nutrient-rich foods affect his body.
For instance, the Centers for Disease Control and Prevention estimate that over 30 percent of Americans are considered obese, and the "Journal of Nutrition, Metabolism and Cardiovascular Diseases" points to obesity as the leading cause of heart failure resulting in death.
If that person is about to engage in an activity which requires energy exertion, prompt him to eat something healthy that will provide energy. When at a restaurant, gently suggest better choices for your friends.
Make healthy eating an attractive option by offering healthier meals that are tasty, and healthy snacks that are a quick and easy alternative to fattier choices, says the National Institute of Diabetes and Digestive and Kidney Diseases.
Fortunately there are certain tactics you can use to persuade someone to learn to eat more healthfully. Talk about the nutritional value of foods while you eat and prepare them as well, for a more hands-on experience. Stay Away From Severity Use praise and positive reinforcement instead of strictness or extreme restrictions.
If you place too many limitations on yourself, you are more likely to have cravings and, possibly, slip ups. Be a good example in the way that you eat. When trying to persuade someone to eat more nutritiously, encourage moderation.
Discourage using fattening junk foods as a reward, however, as this can prompt habits of emotional eating. Share facts and statistics that pertain to the importance of eating healthy foods.
Allow your family to see you making better choices when you sit down to eat dinner so that they can see you are concerned about healthy eating and that you practice what you preach.
Help him see how healthy foods boost energy, while fattening foods can make him feel sluggish and lethargic or cause him to crash later.
Be a consistently good role model for that person, talk to them about the value of eating nutritious foods and remember to be gentle but firm. Let them know you want them to be around for a long time.
Keep healthy foods around the house and offer them up whenever possible.
Keep chopped fruits and vegetables on hand for a quick snack or salad, and try new recipes often that use herbs and spices for flavor, instead of sugar, butter and other fats.Avoid eating a lot of meats; rather choose fish as a healthy alternative. Stay away from a lot of fatty and processed foods but do not cut it.
Occasional indulgences are an important part of healthy eating, and a well-balanced, nutritious lifestyle does not mean depriving yourself of sweet treats every once in a while. When trying to persuade someone to eat more nutritiously, encourage moderation.
Persuade people to eat healthy by presenting healthy foods as an easy and attractive option, and letting them know facts and statistics about what could happen if they continue their bad eating habits. Armed with the right information, you can help your friends and family to look and feel better through healthy eating.
Healthy food includes whole grains, dairy products, eating plenty of vegetables, eggs, as well as lean meats. However, choices might not be that easy. Most of the items sold in food outlets contain a high amount of fats, sugar, and are rich in calories.
The Importance Of Eating Healthy.
November 1, By Anonymous. This kind of essay is so grateful! Thank you I hope that you can. Some Benefits of Eating Healthy Essay. Benefits Of Eating Healthy. There are numerous reasons for wanting to eat a healthy and balanced diet.
The well-known ones are weight loss and all around general health, but the advantages to eating healthy go beyond that. Eating a well balanced and healthy diet can increase income.Download


ORANGE COUNTY REGISTER
Fraternity's Oct. 11-12 Food Drive Will Aid Hungry Students
Oct. 4, 2017
When a 2016 CSU survey showed that more than 20 percent of students in the 23-campus system lack regular access to food, the Epsilon Nu chapter of the Sigma Pi fraternity decided to take action by mounting a food drive to raise monetary and food donations for hungry CSUF students. Continue reading in the Orange County Register.


400 Nutrition Templates For Social Media
This is a perfect choice for all Nutrition Coaches, Professionals, and Food Enthusiasts who are ready to do fewer things, better.
These carefully selected ready-to-use templates guarantee your future as a motivating and inspiring personal brand on social media.
This unique super bundle includes:
- 50 Inspiring Nutrition Tips
- 200 Viral Nutrition Quotes
- 100 Engaging Nutrition Questions
- 50 Funny “Would You Rather?” Questions


2. More than 2.7 million acres (1.1 million hectares) are planted with rice.
3. All rice is grown with controlled irrigation.
4. Approximately half of the annual yield is exported.
5. The average American will consume about 24 lbs of rice per year.
For more facts on rice production in the United States, visit www.usarice.com .
USA Rice Federation. "Facts About USA Rice." USA Rice. USA Rice Federation, 2010. Web. http://www.usarice.com.


It has been a couple of years because you served your first meal, and your company has actually reached an all-time high. You now wish to expand and deal with a larger target market. The very first thing any entrepreneur need to think about before broadening is how they can improve their quality assurance procedure.
What allows any brand name to become an internationally renowned name is their dedication to consistency. For instance, a restaurant can have a personal label mixing and packaging in Denver to ensure consistency in the spices and other ingredients they utilize. Restaurant owners should aim to create constant, high-quality meals to develop and keep their client base. Here are three methods how you can reproduce and maintain your restaurant s dish.
Three Ways to Keep Your Cherished Dish
1. Don t Expand Too Fast
While it may be every dining establishment owner s dream to grow their business into an international brand, you need to learn to address a pace that matches your present status. For instance, local dining establishments that have chosen to expand can maintain their meals recipe by not going too far from the initial branch. By doing this, both branches can interact on a regular basis to make sure that the dishes they serve have actually passed their quality tests.
2. Hold Training Seminars
This works well for brands that have actually decided to endeavor into the world of franchising. By becoming a franchisor, you permit an individual or a franchisee to bring your name and serve customers within their location. If you want to preserve the good name that your brand name has actually developed, then you ought to hold comprehensive training workshops for your franchisees. Make sure that they know each and every single detail about your valued recipe which they will uphold exceptional customer support. Bear in mind that a franchisee represents your brand. One disappointment from a branch on the other side of the state affects the general track record of your brand.
3. Consistency is King
A crucial factor in keeping the quality of your dishes is the spices that you utilize. A B2B active ingredient and food co-packing company mixes spices, especially for dining establishments, on a large-scale basis. Before you work with one for your restaurant s personal label blending and product packaging in Denver, remember that you ought to just work with a business that has developed a good name. Lots of large brand names deal with a respectable B2B active ingredient and food co-packing company to make sure that all of their recipes are followed to a tee.
Learn more about dry ingredient blending in Denver.


In bowl, mix Sourdough with the following ingredients
In a small bowl, pour 0.6 cup boiling water over the following ingredients
REMEMBER TO TAKE OUT SOME SOURDOUGH FOR NEXT TIME,
approximately 0.5 cup. Leave sourdough in refrigerator until next time you bake.
Preheat oven to 375 degrees Fahrenheit and bake breads 2 hours.
Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.
When completely cooled off, breads are placed in plastic bags and stored
in refrigerator or freezer.
Bread will stay fresh in the refrigerator up to 1 month.


- The food unit explores science in a context that is crucial in any curriculum. It links real world experiences to aspects of plant science from germination and plant growth, to human dependence on insect pollination for fruit production.
- Classification of plants into families underpins the need for humans to recognize edible plants which lead on to healthy eating and questions about the sustainability of food supplies.
- The resources here aim to promote working like a scientist. Children are encouraged to generate their own questions, experiment and find evidence, record outcomes, use scientific language in discussion, transfer new knowledge to real world situations and present their findings.
- Module 1 Thinking about edible plants
- Module 2 Looking closely at seeds
- Module 3 Profiling a vegetable
- Module 4 Plant life-cycles
- Module 5 More vegetable life-cycles and
‘The Carrot Top Mystery’
- Module 6 Bees visit flowers
- Module 7 Bee enquiry
- Module 8 Pea life-cycle mystery
- Module 9 Parts of a plant and their functions
- Module 10 Identifying fruits and vegetables from evidence
- Module 11 Healthy eating and sustainability
- Module 12 Scientists sort plants into ‘families’ (Botanic Garden)


Updated: Sep 26, 2021
The best fermented foods to eat and their benefits on gut health
Pickles, sourdough, kimchi and kombucha are probably some of the foods and drinks that come to mind when you think about fermented foods. From foodies to nutritionists, fermented foods have become increasingly popular
over the last decade. Not to mention that the fermentation process adds a new exciting layer of flavour to foods.
The history of food fermentation.
You may not know that food fermentation goes far back in history, though it is hard to pin down its exact origins. Historians believe they saw the first signs of fermentation back in 7000 BC. It used to be a way to preserve food when there was no access to refrigeration back in the day.
What is food fermentation?.
Nowadays, fermenting has made a comeback for its ‘good’ bacteria properties that provide many benefits including a healthy digestive system. There has been a lot of research done that suggests that fermented foods should be regularly included in a normal diet. These foods can provide a boost of probiotics which are live microorganisms that help with food digestion by improving the microorganisms intended to maintain or improve the "good" bacteria (normal microflora) in the body. Traditionally you need a healthy balance of good and bad bacteria.
What is the process of food fermentation?.
The natural process of food fermentation is one where microorganisms such as yeast and bacteria convert carbohydrates into alcohols and carbon dioxide, under anaerobic (without oxygen) conditions. The alcohol or acid that is converted can act as a natural preservative and boosts the fermented food with a distinct zest and tartness.
Benefits of fermented foods.
● Improves gut health and immune system.
The majority of your immune system lives in your gut, and it has a lot of say over the rest of your body’s health. A healthy gut means a healthy immune system. Adding fermented foods into your diet that are rich in probiotics provides your gut with a better environment to mix with other bacteria in what’s called the ‘gut biome’.
The gut biome is an important part of assisting with the control of the digestive system and also benefits your immune system.
● Added nutrients and lower antinutrient content.
The process of fermentation has an interesting effect on the nutrient content of food and drink. It can decrease antinutrients, which are compounds that block the body’s ability to absorb good nutrients. At the same time, the bacteria in fermented foods boost the body’s vitamins and nutrients as they digest sugars and starch.
The range of nutrients increased varies from vitamin B and iron to vitamin K2 and zinc. For example, if you are a vegetarian you can obtain vitamin B12 that is present in fermented plant food, which you would otherwise only get from animal and dairy products.
● Improves cognitive function.
There has been a lot of evidence to suggest that eating fermented foods can improve your cognitive function . A probiotic found in kimchi has been shown to slow drug-induced memory impairment in mice. Probiotic-rich fermented milk has also been found to regulate brain activity.
● Good bacteria fight the bad bacteria.
With the everyday modern diet, we often swallow disease-causing bacteria that you wouldn’t notice, because you don’t always get sick from it. That’s because good bacteria within fermentation products lowers the pH in your gut, decreasing the chance of bad bacteria surviving. These bacteria also produce antimicrobial proteins that fight off bad bacteria.
● Reduced risk of cardiovascular disorders.
There has been research conducted to determine the influence of fermented foods on lowering cardio risk factors such as type 2 diabetes, stroke or cardiovascular disease.
Latin inspired fermented foods.
If you’re searching for where to buy fermented foods online, look no further! Pantry Foods by Dan Hernandez offers a wide variety of fermented food products to inspire your senses.
After working as a chef in Australia for many years, Dan acquired many cooking experiences creating Australian made recipes utilising the best of local produce. Dan sources his produce directly with a variety of local farmers in Brisbane. One in particular is the Missy Mae’s Flavour Finders local farmers market which offers some of the freshest flavours of fruits and vegetables that Australia produces.
Dan specialises in bringing the South American flavours out of locally sourced fruit and vegetables. Fermented products are common in parts of South America where ingredients such as cacao, milk, cassava and grapes are used. Traditional products including wine, pisco, sour cassava starch, coffee and chocolate are important fermented foods and beverages consumed in South America .
For instance, several products from Dan’s Pantry Foods range including the tasty and smokey South American salsa, mild ketchup and sweet and spicy sauce have all been fermented to allow good bacteria to populate. This brings a tangy flavour to the salsa and an added depth when combined with other dishes such as meat and fish.
What makes Dan’s products unique is not only the process of fermentation applied to the ingredients but also their combination with other cooking techniques such as slow cooking with infused oils, roasting, double boiler methods, cooking with fire and slow grilling techniques. You’ll find these flavours throughout Panty Food’s chimichurri, sweet and spicy sauces, ketchup and South American Salsa. There’s something to suit all tastes and what’s better yet, you’ll be supporting all Australian made food products with ingredients sourced from local food producers. Discover more fermented products by Dan Hernandez.


Looking through Mum’s tattered old recipe book, I came across a few recipes I can clearly remember from my childhood. These biscuits were one of my favourites growing up. Nan would often send some back home with us after we had been up visiting her for the weekend. Like a lot of Nan’s recipes, there are just a few ingredients and they are super easy. They are incredibly light and it’s really hard to stop at one! This batch made around 18 biscuits – and between 6 of us, there are only 3 left.
Click here for metric conversion table
4 oz butter
4 oz castor sugar
2 oz coconut
6 oz self raising flour
- Preheat oven to 190 degrees
- Cream butter and sugar
- Add eggs one at a time and beat in
- Add dry ingredients and beat on low speed until combined
- Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
- Bake for 15 minutes or until a golden colour. Cool on trays for 5 minutes and then transfer to wire racks.
- Makes approx 18 biscuits


Printed Custom Cake Plate and Stands...Once Printed You Can Have Your Cake & Eat It Too
We carry 5 sizes of cake plate stands. Usually we have 2 or 3 in stock of one or the other. We print on all of them.
3.87 inch plate with stand for cup cakes. Model J075121
6.25 inch with stand Model J073941
8.25 inch with stand. (not always in stock)
10.5 inch with stand. Model A0612
12 inch with stand Model A0610
Note-stand can be printed, also can come attached or shipped in 2 pieces to you.
If this is something you need exact
measurements, email or call us.
Printing in full color/colour
Note: Because of the glue, cake plates with stands shouldn't be put in the dishwasher
Proud to supply printed cake plate stands to La Rocca Cakes
They make our favourite cakes, and with the good ingredients too!
We also print signatures on cake plates (really on all porcelain even plates, especially the backs (underside) of plates.
We do lots of Christmas theme Cake Stands, also Wedding Cake Plate Stands as well.
Personalized Christmas Cake Plates As Well As 6" Trivets too. Or put your Christmas theme on your own set of dinner plates - create any design or photo you like. We have no minimum orders! Our orders ship around the world and are one piece to thousands. All our printed dishware is food safe and dishwasher and microwave safe!.
Children's drawings personalized with their names all around the cake plate, and the school name and class name printed in the middle. We can do fund raising with dinner plates, mugs but also these cake plates!
When in Portsmouth New Hampshire check out Elephantine Bakery (you won't regret it)
To see our list of wholesale prices and (blank) cake plates
where you can have us print on the cake plate in food safe and dishwasher safe ink.


Let us clarify both concepts right away: veganism is the most drastic form of vegetarianism which prohibits any animal products including milk, eggs, cheese, fish, seafood and even honey. Every year on November 1, vegans celebrate World Vegan Day established by the English Vegan Society in 1944 in London.
Surprisingly, this holiday has retained its relevance to the present day even despite the fact that today store shelves are jammed with all kinds of animal products. We do not intend to undermine the right of every person to eat what they want. In this article, we will talk only about the medical issues of nutrition and tell you about the secrets of your genetics which may indicate that veganism might be not a good option for you.
His majesty protein and why human body needs it so much
Protein is the most important element of nutrition! It plays an important role in metabolism and synthesis of hormones, assists with immunity and acts as a “building material” for all body cells. What can happen when a body faces protein deficiency? Cells will continue to divide, forming new generations of cells, but with the loss of primary identity signs. These will be atypical (that is, defective) kinds of cells. Such cells do not require large amounts of protein, they divide much faster than normal ones, and this, as you know, is a typical feature of tumor tissues.
In addition to its building function, protein also deals with transporting nutrients (for example hemoglobin which delivers oxygen to tissues and picks up wastes like carbon dioxide). Our body needs iron to synthesize hemoglobin, and iron, in turn, requires special transport protein called transferrin to get to the hemoglobin synthesis spot. If this type of protein is low, then it does not matter how much iron-containing drugs and products you consume – hemoglobin level will remain the same. Thus, the deficiency of protein negatively affects the absorption of many elements, including vitamins.
There are also special transport proteins called lipoproteins. They are the carriers of the legendary “dangerous cholesterol”, which, in fact, performs many useful functions. For example, it is part of the nerve cell membrane. There are three types of lipoproteins – very low density (VLDL), low density (LDL) and high density (HDL). VLDL and LDL are considered the most dangerous types –their high levels in the blood causes atherosclerosis. Thus, the shortage of food protein disturbs the albumin transport structure of the blood: the higher the protein deficiency, the more VLDL and LDL there is in the blood.
Protein is mainly found in various meats, cottage cheese, cheese, eggs, milk, and seafood.
Now we see that the importance of protein in the body cannot be overestimated. Once a person completely abandons animal products, their body is put under the risk of not getting enough vitamins and nutrients.
But if animal protein can still be partially compensated by other products (mushrooms, cereals, legumes), then the situation with vitamin B12 is more complicated as it can be found exclusively in meat, fish, milk, and sour cream. Vitamin B12 affects the immune and nervous systems, determines skin condition and plays a large role in the formation of red blood cells. Its shortage may lead to the development of anemia! This can affect not only the appearance but the whole health status as well resulting in quick fatigue, insomnia, apathy, decreased mental activity. Concentration of vitamin B12 in the body is determined by the FUT2 gene. Thus, if a person has a high risk of low vitamin B12 levels in the blood and this person is also a vegan – they puts their body at serious risk. Serious deficiency of this vitamin may result in a critical decrease in hemoglobin levels which is fraught with dangerous consequences up to a lethal outcome.
Reduced intake of vitamin D, which is mainly found in fatty fish, meat, egg yolk, milk and cheese. It is also found in mushrooms and nuts. However, if we decide to replace the animal food with these products we will have to eat tons of nuts which is absolutely wrong as it can harm the liver and stomach. GC, VDR, DHCR7, DHCR7 are the genes responsible for the concentration of vitamin D in the body. This vitamin provides the density of bones and teeth and also protects the body from heart and skin diseases.
Vitamin E which also occurs primarily in meat, fish, butter and eggs. It is an antioxidant and an irreplaceable assistant of our reproductive system responsible for the metabolism and slowing down the aging of cells. APOA5 and Intergenic genes are responsible for its absorption. It can be partially replaced by sunflower oil, nuts and legumes. Nuts and legumes will help vegan in the intake of omega-3 and omega-6. We suppose that many of us know since the early childhood that the best source of these substances is fish oil and the fish itself which vegans do not eat. Omega can be obtained from artificial dietary supplements. The FADS1 gene is responsible for the distribution of these substances in the body. Omega greatly influences our health and appearance and also plays an important role in weight control.
Cereals such as rye, wheat, bulgur, bakery products, and pasta constitute a large percentage of a vegan diet. All of these products contain gluten. The assimilation of gluten in the body is controlled by the genes HLA-DQ2.5, HLA-DQ8. According to the results of some genetic tests, a number of people have gluten intolerance. This means that even a small intake of gluten causes inflammation of the intestinal mucosa. Such person may not even notice these processes until they get serious problems with the gastrointestinal tract. If a vegan adds gluten intolerance to their eating habits, this will make their diet even less balanced.
GENETICS and veganism
As you can see, veganism is not just a way of self-expression – it is a serious decision that can have tremendous consequences for the body. We strongly advise you: that before becoming a vegan (or even vegetarian), you should necessary make sure that genetics has nothing against taking that step. Because if a person, for example, has a high risk of reducing the levels of certain vitamins in the blood and if they additionally deprive themselves of its main source, it can dramatically affect their health.
We advise to recommend patients not to opt for veganism. It is much better to rather give preference to classical vegetarianism. Having fish, seafood, eggs, dairy products, cheeses and honey in the diet will already make food much more balanced and useful!


"Who would like cold noodles instead of rice as the staple dish?" This is a question our guides ask us during our meals. After a bit of confusion, you can tell by travellers’ looks on their faces that they are thinking "who on Earth would fancy some cold, left over noodles?", we explain that cold noodles are a speciality of DPRK, noodles served in a cold broth, not left over noodles, and that they are delicious!
KTG traveller enjoying some Pyongyang cold noodles.
So, where is the best place in town amongst locals to grab some delicious Pyongyang cold noodles? Without a shred of a doubt it is the Okryugwan i.e. the Okryu Restaurant.
Built in 1980 and renovated in the 2008, this is the place to go for the best Pyongyang cold noodles.
The Okryu restaurant is located on the west side of Pyongyang, by the Okryu Bridge next to the Taedong River and Moran Park.
The restaurant is a huge traditional Korean styled building made of Korean granite and with green roofs that looks more like a museum from the outside which, not surprisingly, can host over 2000 customers. A visit to this restaurant can be arranged on one of our private tours.
A standard menu consists of a green bean pancake as a starter, followed by delicious Pyongyang cold noodles in a beef broth and vanilla ice-cream for dessert.
Our friend and top DPRK guide, Kim Sung Mi, at the Okryu Restaurant
You mix this up with different ingredients including mustard, vinegar and soy sauce. Warm tea is also provided throughout the meal and we recommend you try some local Teadonggang beer too. Other dishes that you can order here include fish soup, beef-rib soup and green bean pancake.
You may have actually seen this restaurant in the news, when Leader Kim Jong Un and South Koren president Moon Jae In had lunch together in 2018, something many in the Western media called noodle diplomacy:
There are DPRK run restaurants in many countries around the world. These include several Okryu restaurants. Many, if not all, have had to send their workers back to the DPRK because of UN sanctions not allowing DPRK citizens to work abroad. However, Pyongyang cold noodles are something you can try abroad if going to the DPRK is not an option for you. You can even find family businesses in South Korea serving Pyongyang cold noodles.
Waitresses from Pyongyang at a DPRK restaurant in Yanji, China
No. Although it is refreshening to have a delicious bowl of cold noodles in summer, they are eaten all year round. In fact, the most popular dish during the hottest summer days in Korea is spicy dog meat soup, which is served hot.
In the picture below you can see dozens of Pyongyangers queuing up outside the Okryu restaurant in Pyongyang in the freezing cold waiting for their cold noodles. This restaurant's food is so tasty that it is very common to see dozens of people queuing outside all year round.
The cold bitter weather does not deter locals from queuing outside the Okyru Restaurant.
Interesting - cold noodles, whether they be from Pyongyang or from Hamhung are usually associated with the DPRK, but did you know that the Korean Prefecture of Yanbian in China have their own type of cold noodles?
Please click on Yanbian page for information about the Korean Autonomous Prefecture in China.


Meaning “tide” in Italian, Marea redefines the seascape of high-end Italian cuisine. Chef Michael White and his culinary team invite you to savor their fresh interpretation of coastal seafood.
Marea’s menu reads like a map of the sea. Guests can experience a variety of dishes with selections devoted to crudo, oysters, antipasti and Chef White’s award-winning hand-made pastas. The menu also includes composed fish dishes, whole fish preparations and a selection of meat and side dishes to round out the extensive offerings. The kitchen is helmed daily by Chef di Cucina Molly Nickerson. The wine list, managed by Beverage Director Francesco Grosso, features a significant selection of wines that pair perfectly with the bounty of the sea. With over 750 selections, half of the wine list is dedicated to European whites, which complement the fresh fish and seafood.
The elements that Chef White became known for – superb cuisine, seamless service, and award-winning wine programs, all in a comfortable and relaxed atmosphere, rendezvous together as the tide rolls in on Central Park South. Marea is the recipient of two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC’s Best Italian Restaurant by Zagat.


EBP assesses the contribution that agriculture, processers, retailers, restaurant operators and consumers can make to sustainable food systems. Using various assessment approaches, EBP identifies the major levers and measures within value chains that will have the greatest impact. Models are used to illustrate various change scenarios.
EBP helps public authorities, trade associations and private companies to navigate the increasingly complex landscape of food systems, while also addressing each group’s individual concerns. A holistic analysis that considers the entire food system results in specific and effective measures for EBP’s clients.
EBP offers the following services:
- Sustainability consulting for restaurant operators, food processors, producer associations and government agencies
- Drafting of life-cycle assessments for specific foods and menus
- Development of individually tailored measures
- Analysis and modeling of various sustainability issues, especially climate protection, the use and effect of pesticides and biodiversity protection
- Development of basic research projects
- Management of participative processes involving relevant stakeholders


Makanyane prides itself on the exceptional quality of its food and wines, adding another memorable dimension to
your stay with us.
Our meals are skilfully and imaginatively prepared by our executive chef, Mauritz Greeff, and his excellent team. Mauritz blends European and African flavours to create unique menus, using fresh local produce to create delicious and memorable dining experiences.
Our delicious cuisine is complimented by superb South African wines from our extensive cellar. As well as offering classic wines
such as Kanonkop's Paul Sauer and Klein Constantia's Vin de Constance, we have gone to great lengths to search out excellent quality,
value and range in the wine list that we offer our guests. This ensures that for wine lovers Makanyane is a real treat.


** Gluten Free
** High protein
300 g Coconut Flour
75 g (1 Cup) desiccated coconut
2 1/2 tspns baking powder
80 ml (1/3 cup) extra virgin olive oil
80 ml (1/3 Cup) organic maple syrup
4 organic eggs
1 tspn vanilla extract
pinch sea salt
125 ml (1/2 Cup) almond or coconut milk
500 g cream cheese, quark or strained Greek style yoghurt (labna)
60 g (1/2 Cup) Naked chocolate or raw cocoa powder
60 ml (1/4 Cup) organic maple syrup
2 tspn vanilla extract
1. Preheat oven to 160deg C (320Deg F)
2. Combine coconut flour ,coconut, and baking powder in a large bowl.
3. Add olive oil, maple syrup, eggs, vanilla and sea salt.
4. Mix well then add almond or coconut milk.
5. Spoon lamington cupcake batter into 10 lined cupcake tins.
6.Bake for 40mins or until cooked through and golden on top
7. Remove from oven and cool completely
8. Combine all the frosting ingredients until smooth using a whisk or hand mixer.
9. Apply generous amounts of frosting to each cupcake.
10. Top with coconut flakes and store (covered) in the fridge until required for up to 4 days.


Year 5 and 6 News
This week the children have been busily making soups as part of their 'Souper Douper' Theme.
Each class took two soups to the taste panel who had the difficult job of choosing the winning soup. Each soup was marked on its' appearance and taste and also the presentation the group used to 'pitch' their soup.
The taste panel were impressed with all the soups and found it hard to choose but the winning soup was 'Memi's' from Class Serpentine.


I completely forgot to post about the dessert I made the other day! Last Thursday, Calli wanted to have a cook out, and how could I say no to that? She made grilled chicken and salmon and a grape salad, and I made baked peaches with a bourbon maple cream sauce. Not to toot my own horn, but they were pretty fantastic. Everything is very easy to make and the peaches themselves are pretty healthy. Make sure you make this before the good peaches go away!
(From The Kitchen is my Playground)
2-3 peaches, halved and pitted
Butter, divided into 1/2 teaspoons
2 tsp brown sugar
- Line the peaches, halves up in a baking pan. Put half a teaspoon of butter in the middle where the pits used to be, cover with brown sugar and cinnamon and bake in a 375 degree oven for 30 minutes. Top with cool whip, or Bourbon Maple Cream sauce
Bourbon Maple Cream Sauce
1 pint bourbon (I used Jim beam, Maker’s Mark would be better)
3/4 cup maple syrup8 oz heavy cream
- Bring the bourbon and syrup to a boil and let reduce to about half, making sure to stir. Add the heavy cream once reduced. Taste to make sure it is sweet enough. Serve warm over peaches, or ice cream.
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Creating a Custom Food allows you to enter a food that can’t be found in the VLM food database.
To create a custom food:
- Select the day you want to track food using the calendar above Today’s Tracking Information
- Open the meal you want to add food to and click Add a Food
- Select the Custom Foods tab on the top of the page and click the Add a Custom Food button
- Type a name for your custom food and enter the serving size
- Enter the nutritional information for each serving
- Click Save
All Custom Foods you create will appear in the Custom Foods tab on the Add a Food page.


Monday, August 26, 2013
Greek Yogurt: Fact or Fad?
It was all Greek to me. I felt suddenly overwhelmed by ads for Greek yogurt, recipes for Greek yogurt, and the store shelves started filling up with Greek yogurt. News reports said that sales of Greek yogurt had skyrocketed, increasing from 1% of the market in 2007 to 35% this year. This had all the earmarks of a fad and required some research.
I did a little research on the Internet and some in the grocery store. The Internet told me that it is smoother and creamier, that it has more protein and carbs, but also more fat. Sugar is lower, but there is not as much calcium, which is one factor that women with worries of osteoporosis find important when considering adding yogurt to their diets.
Their conclusion: “Though most experts agree that Greek yogurt has a nutritional edge, both kinds help you lose weight by keeping you full on fewer calories.”
Personal research drew slightly different conclusions. The brand name Greek yogurt was smoother and creamier, a little more like a dessert. The label corresponded to the facts in the Internet article with the exception of fat and sugar. The fat in this brand was zero (not higher than regular yogurt), but the amount sugar was much higher. At 19 grams, it was three times as high as shown in the on-line example and higher than both the regular yogurt on line and the one I bought. Protein was a little lower than the Internet example, but still more than regular yogurt.
The big eye-opener was the price. The Greek yogurt was on sale, but still cost twice as much as the store brand light yogurt at the regular price. Although the Greek yogurt container looked bigger, it contained less than 90% as much yogurt.
My conclusion is that the Greek yogurt craze is mostly based on good advertising and a preference for the creamier taste rather than the nutritional differences. I can see some benefits to vegetarians looking for an alternative source of protein, but for the rest of us, why pay more than twice as much for a substitute that is not substantially different? Can you really afford to splurge on this item rather than on something else?
Another conclusion is to read the labels. The government requires companies to provide us with good information. Don’t assume that all Greek yogurts, or anything else with the same name, has the same ingredients and nutritional value. You can be surprised.