La Fromagerie des Grondines produces artisanal cheeses. Le Grondines is a raw cow's milk and Le Grand 2 is a combination of goat (30%) and cow (70%). Ripened cheeses three months, are certified organic by Ecocert Canada. This certification guarantees that the milk comes from animals fed only with organic food.
The store offers tasty meats homemade, a wide variety of fresh products: meat, fish, fruits and vegetables, a section bakery and a nice offer ready-to-eat, cooked dishes, menus for lunch, custom cakes for all occasions and a nice selection of local products.
In a time not so long ago, you could find a general store in every village in Quebec. Located on the main street, you could find everything: gourmet products, tools, decoration, clothes ... and especially the latest gossip from the corner. Today, some remain ans some new ones are appearing, as Le Magasin Général de Castelnauhttp://mgdecastelnau.com/http://mgdecastelnau.com/!


Johnny Carino's is a proud True Blue Business sponsor, and is honored to be a community partner with the United States Air Force Academy and it's distinguished graduates Go Falcons!
At Johnny Carino's, food is at the heart of our mission. From the Italian classics to our signature dishes, such as the Skilletini® or our Spicy Shrimp & Chicken, all of our offerings are handcrafted from the finest, freshest ingredients available. Be sure to try our new fan favorites such as Italian-Style Baby Back Ribs, Wood-Roasted Chicken or one of our All Natural Steaks.
Johnny Carino's is bringing everyday value to our guest with our new Daily Specials. Come visit us any day of the week and take advantage of one of these great specials.
- Monday – 1/2 off Every Family Platter
- Tuesday – $5 off Tuscan Ribeye and NY Strip Steaks
- Wednesday – 1/2 off All Bottles of Wine
- Thursday – $9.99 Italian-Style Baby Back Ribs
- Friday & Saturday – Two Can Dine for $24.99
- Sunday – $2 off Any Seafood Entrée
Choose Johnny Carino's for your next catering, meeting, lunch or dinner for an experience to remember.


It also has no cleaning products in it (if you have no clue what I am talking about, read this).
My friend Jordo gave me this recipe, it originally came from her Mom, Lynn...
So I call this frosting:
Lynn's Likely To Give You Diabetes Buttercream Frosting
How's that for really selling it?
This stuff is seriously yummy, has only three ingredients, and is so easy to make that even I couldn't mess it up.
And, because I believe in second chances, I let my little gremlin daughter help me make this batch.
So here we go... the ingredients:
Number 1: Butter.
You can't have artery clogging frosting without some butter folks... so let's go ahead and use 3 sticks of unsalted butter, at room temperature.
Go ahead and toss those in your mixer (or use a hand mixer) and beat the hell out of 'em for 2 full minutes.
Because I am notorious for ignoring recipes and being mad when I fuck them up, I followed this one perfectly, and actually set the timer for 2 minutes while my Kitchen Aid mixer did all the beating work for me.
When the timer went off, the beaten butter looked like this:
Of course Girlfriend wanted to try it...
I'm like... "What's it taste like?"
And she's like... "Butter."
You don't say?
Number 2: 1 lb (16 oz) of Confectioners' Sugar
After the butter is nice and whipped and frothy, add in the sugar a little at a time, slowly until it's blended and soft.
When all the sugar has been added to the butter it should look like this:
Minus the chubby baby hand, of course.
Number 3: Vanilla Extract
See how that little box says "PURE" Vanilla Extract??
Well, that basically means that it's organic, which means adding it to this recipe is pretty much like going to the gym.
So don't worry... you're good.
It actually doesn't matter if it's Pure or Imitation Vanilla Extract.... just add a half teaspoon to the butter / sugar combo and beat until it's mixed.
When it was all done we added some yellow food coloring to make the deliciousness look beautiful...
It also got all over my fingers and made me look jaundice for three days...
And there you have it!
Delicious, frothy, gut busting, button popping, artery clogging, mouth watering, amazing, easy, delicious, butter cream frosting.
Just be sure not to add any cleaning products!!
Psstt... If you have a minute, please vote for us by clicking the link below and then the owl on the left. Your vote will help me bring you more cool Giveaways!! Thanks!
Love you, mean it.


720 South 10th StreetSaint Joseph, MO 64501ph: email@example.com
Dine in a national Register Historic site from 1869. Enjoy home cooking at its best in this recently restored Gothic Revival setting.
Offering a Variety of Teas, freshly brewed specialty coffee, gourmet cocas, and hot mulled cider.
In the good olde summertime, enjoy sitting on the back veranda sipping a tall glass of our special lemonade like none you have ever had before.
All soups, entrees, and desserts are ‘made from scratch’ here at the Gothic House, with some seasonal variations.
Proprietor: Pat McNaughton
Copyright 2012 The Gothic House Tea & Eatery. All rights reserved.
Web Hosting by Yahoo!


But research doesn’t actually prove that it works—or doesn’t work, for that matter. “About half the long-term studies say protein timing has an effect and the other half doesn’t,” says Alan Aragon, M.S., Men’s Health nutrition advisor. The studies that do show a consistent benefit are all short-term, and many have limitations.
To load up on extra protein, you don’t need to subsist on chicken breast, salmon, and shakes. Open up the tub of protein powder that’s already in your pantry—then get creative with these nine easy recipes. There’s more you can do with a scoop of protein powder than toss it into a smoothie—much more.
You use 25% of protein calories for digestion, far more than with fat or carbs. Eat more protein daily to burn more sans effort.
You need more. Of all sorts. Learn how, right here.
Temperatures are soaring and endurance-athletes are always worried about hydration, as well they should be. But when it comes to your next workout and really healing those muscles, you’ll want to be chugging more than just water after a hard run.
Just in time for summer, researchers are studying the best way to stop hiding your six-pack under belly fat. Diets lower in carbs may zap abdominal fat better than high-carb diets, according to a new study presented earlier this month at the annual Endocrine Society Meeting and Expo in Boston.
Study subjects followed either a low-carb or high-carb diet. Lower-carb dieters consumed 43 percent of their calories from carbohydrates and 39 percent from fat—roughly the number of carbs in the Zone diet. On the other hand, the high-carb group consumed 55 percent of its calories from carbs and 27 percent from fat. (The remaining 18 percent was protein, for both groups.)
20 grams of protein=muscle-building ideal. Take 1/2 before & 1/2 after your workout.


'Sweet Sweets' is a pun combining the adjective 'sweet' with the noun 'sweets'. The first series of miniature handmade felt sculptures of Western sweets - lollipop, ice cream, cotton candy - transformed into seamless pattern design. Angel Food Cake - a slice of fairy cake with a light pink ribbon on top. Banana Square Cake is a piece of yellow banana-flavoured square cake. Baumkuchen - a round layered cake with yellow layers. Black Forest Gâteau refers to Black Forest cake is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte, literally "Black Forest Cherry-torte". Bubble Gum Cotton Candy is bubble gum flavoured cotton-like spun-sugar confection in a light blue cone. Candy Corn is a tri-colour triangular candy, with orange layer. Cheesecake is a slice of light yellow cheesecake. Cherries Jubilee refers to a scoop of vanilla ice cream with red cherry sauce served on a white plate. Chocolate bar - dark brown chocolate bar. Chocolate Chip Cookie refers to a drop cookie that originated in the United States and features brown chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. Chocolate donut - dark brown chocolate donut with crushed nuts and icing. Cupcake - a small cake topped with pink icing. Double scoop ice cream cone is an ice cream cone with strawberry and brown chocolate scoops. Bubble Gum Candy Floss - a purple flavoured cotton-like spun-sugar confection in a stripey cone. Fruitcake is a slice of yellow fruitcake with dried fruits. Jelly is a purple fruit-flavoured dessert made with gelatin. Lollipop - a magenta-purple sweet treat. Marshmallow refers to a type of confectionery that is typically made from sugar, water, and gelatin whipped to a white squishy consistency. Muffin - a part-raised brown flatbread that is baked and then cooked on a griddle and a cupcake-like quickbread that is chemically leavened and then baked in a mold. Popcorn - popcorns served in a white box with red stripes. Popsicle refers to a light blue soda-flavoured popsicle. Pumpkin Pie - a slice of orange pumpkin pie topped with fluffy whipped cream. Rainbow donut is one with with rainbow rice and pink icing. Strawberry Shortcake - pink shortcake with strawberries. Swirl Candy is a neon green candy, coated with sugar crystals. Swiss Roll is a beige sponge cake roll filled with whipped cream and topped with icing. Triple scoop ice cream cone - an ice cream cone with three flavours, green mint, strawberry, and banana. Waffle - a dish made from leavened brown batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression.


Spanish tapas are perfect for when you can’t always decide on what exactly you want for dinner. MAJO Tapas Paella Bar is a vibrant and casual tapas and paella bar located in the heart of SoHo.
MAJO is a dog-friendly restaurant which features indoor and outdoor seating that welcomes families, friends and even four-legged companions to relax in this urban oasis. All staff are friendly and polite.
The eatery offers an affordable and extensive tapas, paella menu and drink list.
Spanish tapas and fruity Sangria are impeccable for summer snacking.
Patatas Bravas $80
This is one of my all time favourite tapas and it is also a staple in tapas bars throughout Hong Kong. The creamy and smoky sauce is drizzled directly onto the potatoes before serving.
The crispy, crunchy exterior is the perfect housing for the tender potato within. The portion is unexpectedly huge which could be shared between 2 to 3 people.
Gamba Ajillo $190
Shell are removed off the prawns and thus most of the flavour of the garlic oil ends up on the meat rather than the discarded shells.
This Spanish tapas name simply translates to “garlic shrimp.” And it totally lives up to it’s name: Big, juicy tiger prawn, swimming in a tasty, garlicy olive oil sauce.
Pulpo Y Papas Arrugadas a los dos mojos $160
The Instagrammable plating looks so attractive. It features rounds of tender octopus with potato, green foam and spicy red mojo sauce.
Traditional Spanish cuisine is about proximity with emphasis on the freshness of the product, clearly this tapas is one of the finest delicacy in Spanish cuisine.
Paella Al Nero di Seppia $340
It is cooked to order and served in a traditional flat steel pan at the table. Indeed ordering one is enough to share between three or four people.
This paella is a fragrant version made with squid ink, cuttlefish prawns, fava beans, and aioli. It is more than just flavor: it’s texture and aroma.
All of MAJO’s paellas are made with Bomba rice from Valencia, a short-grain rice that can absorb three times more liquid than similar varieties without breaking down. The result is a rice dish that is full of flavour down to the last grain.
Spanish style french toast, called “Torrijas”, are bread dipped in milk and eggs, pan fried, and topped with a sprinkle of cinnamon sugar. As the bread is entirely saturated with the milky mixture and so it is soft and very moist inside.
Hot and cold are really twin sensations. This dessert is served with homemade rich and nutty hazelnut ice cream which reminds me of Kinder Bueno.
We have ordered Tinto red wine sangria with cognac, berry liqueur and seasonal fruit and Blanco white wine sangria with gin, peach liqueur and seasonal fruit. Each glass is reasonably priced at $65.
MAJO Tapas Paella Bar
G/F, 22 Staunton Street, Soho, Central


Paul, Roi, and I took a zero in Wrightwood. I enjoyed waking up late (6:30 AM) and having a quiet breakfast with Creature and Paul. Creature is the nicest tattooed guy from L.A. I've ever met. Six pieces of thick wheat toast with homemade jam, two poached eggs, and three cups of coffee stood in for breakfast.
Sometime around 10:30 AM, Paul, Roi, and I, now joined by Sage and Orange, were in the middle stages of starvation. We stumbled a mile and a half back into town from Leroy's place to The Evergreen Café, like reformed zombies in search of high calorie breakfast food. I ordered the Full Stack Flap Jacks. It was a mountain of pancakes topped by strawberries, real whipped cream, and real maple syrup. When I say mountain of pancakes, I mean a mountain. It seemed insurmountable for a mere mortal, er, non-hiker. Roi couldn't finish them. Sage barely got through them. I was done in less than ten minutes and now peeking through the desert menu. I ordered the brownie and hot fudge sundae, which was a massive brownie with a glacial slab of vanilla ice cream on top, surrounded by steaming hot fudge. I went through that too in less than ten minutes.
An hour after that, we all drifted back to Leroy's place and I was peeking through the local pizza shop menu. That evening I ate an entire pizza and nearly a whole calzone.
Hiker hunger has finally hit me. Hard. Real hard. I'm apparently the first in my group to be afflicted with it and those who haven't yet developed it are just astonished how much I can put down in a single sitting and still walk away. They'll all get it eventually. Should be pretty funny to see what they end up craving the most. Orange pop seems to be a favorite of mine, along with...anything else.
Town visits just got a lot more interesting.


The Kühtaier Dorfstadl with its delicious culinary specialties made from high-quality ingredients and its cozy ambiance in the Kühtai is no longer just an insider tip! Your host Buggi, his son Christopher, and his lederhosen-clad team welcome you with genuine Tyrolean hospitality. During your stay, you absolutely have to try the delicacies of the Dorfstadl cuisine and experience the Dorfstadl hut magic.
Our kitchen offers something for everyone: home-style cooking, international delicacies, cakes, pies, and desserts for those with a sweet tooth.
For your enjoyment
✓ Ideal for private events such as weddings or company parties
✓ Large parking lot right at the Dorfstadl
✓ In winter, an excellent refreshment stop for skiers, tourers, or those looking for a sunny spot
In Kühtai, the ski slopes are whiter, the cows more colorful, and the snow bunnies livelier. Here, the air is fresher, the water is clearer, and the nature more intense. At the Kühtaier Dorfstadl, we offer local and international cuisine. Enjoy our diverse offer of meals either on the magnificent sunny terrace, in the cozy farmhouse lounge, or in the rustic restaurant.


1. Finger foods make excellent projectiles – Cheerios are ideal for this and can be thrown the full length of our kitchen-diner, although carrot sticks make a pleasing ‘thwuck’ when they hit the ground and bananas have the added bonus of sliding across the laminate.
2. Forks and spoons just slow you down – scrambled eggs, baked beans and soggy shreddies are all quicker and tastier when scooped up with your hand – preferably with both hands.
3. A messy eater is a happy eater – food around the face and hands may suggest that a baby has eaten, but definitely proves that they have had fun playing (this may be related to the above points…).
4. Baby can survive on breadsticks alone – versatile for snacks and meals, handy to take out, can be handed back to a child in a car seat while driving and can be clutched two in each hand for at least an hour, should the future supply be doubtful.
5. The best form of bribery is snacks – total silence will cost a small pot of chocolate ice cream and happy child can be bought with a pot of raisins.
Five Things I have learnt about how to eat from watching Quibble:
1. It will always taste better from someone else’s plate – ideally chocolate from Mummy’s plate or anything from Daddy’s plate as these get the best reactions.
2. You can never have too much pasta – cheesy pasta, pasta with cheese, tomato pasta, tomato pasta with cheese, sausage and pasta…
3. Previous eating habits are no indicator of future eating habits – In less than four years the following have all gone from firm favourites to threaten-me-with-them-and-I’ll-cry: hummus, peas, broccoli, sliced tomatoes, rice, risotto, cake and any kind of soup.
4. Rejected food must not be allowed to remain on the plate – that lone pea may well contaminate the rest of the meal and should at the very least be thrown onto the table.
5. The best form of bribery is snacks – silence will cost a bag of fruity flakes, a happy child can be bought with slices of apple with raisins and chocolate drops and for a chocolate Rice Krispie cake Daddy will never find out what really happened to his car magazine…


Proudly a Vancouver pastry chef, Nicole McEachnie graduated early and moved away from home at the young age of 16 to pursue culinary arts school where she discovered her passion for pastry. She proceeded to work for over six years in an artisan bakery in Vancouver specializing in cakes and pastries and eventually reached her goal of becoming a Red Seal qualified Pastry Chef at the age of twenty-two. With a strong desire for international experience, Nicole decided to pack her chef jacket and move to France where she worked along-side artisan bakers and learned invaluable experience. Her time spent overseas helped her to become a more well-rounded chef, exposing her to new concepts and flavors and it was while in Europe Nicole began dreaming of returning home and opening her own business. Five years later, Nicole is still passionately creating cakes for Vancouver brides and loves meeting new clients every season! These days you may meet Nicole’s newest little sous chef on cake delivery; her 14 month old daughter, Penelope!


Step away from the tourist trail to discover Venice’s culinary history from the days when the city was a major spice trade port through to the present day. As you learn about the influence of Venice’s maritime history, learn where the locals go to eat and hear tips for Venetian dishes to try ... More info ›
Step away from the tourist trail to discover Venice’s culinary history from the days when the city was a major spice trade port through to the present day. As you learn about the influence of Venice’s maritime history, learn where the locals go to eat and hear tips for Venetian dishes to try. Explore Rialto Market, and then visit a bakery, butchers and centuries-old spice shop. Cap it all with visits to renowned ‘cichetti’ bars and enjoy the Venetian take on Spanish tapas with wine.
Meet your guide in central Venice, and start with an intro to the city and its culinary history. Hear how Venice was the center of the spice trade route during the Middle Ages, and of its love for fresh seafood, caught locally, of course.
In recent years, the cuisine’s reputation has been tarnished by tales of overpriced tourist restaurants. So follow your guide to discover the places where the locals eat and avoid the tourist traps.
Stroll through Rialto Market to see stalls heaving with fresh fruit, vegetables and fish, and learn all about Venice’s maritime history. Then, stroll through the streets to discover beloved eateries such as a bakery, butchers and one of the oldest spice stories in the world.
Next you’ll board a gondola to cross the Grand Canal to Cannaregio. Once known as the Jewish Ghetto and surrounded by walls to keep residents in, Cannaregio is a favorite among locals today for its great food scene, beautiful streets and piazzas and its much more relaxed vibe away from the tourist route.
All this talk of food will make you hungry so we’ll be sure to sample sumptuous local wine and cicchetti along the way. On this side of the Grand Canal, you’ll stop at two of Venice’s most popular local bars. The cicchetti is Venice’s answer to the Spanish tapas and includes local delicacies like crostini (bread with delicious toppings like whipped cod) and Venetian panini (technically sandwiches, but so much more). At each bar your guide will help you to choose two of the best cicchetti and of course a glass of wine, Prosecco or spritz to wash it down.
Your adventure here continues to another local bar for a different kind of cicchetti. Fritti is a common dish of fried fish or vegetables made popular in this very area. In fact, we bet you’ll be shocked to learn just how much of Venetian food (and Italian food as a whole) has been influenced by the Jewish community. We’ll take our fritti as the locals do – on a stick, to go – and embark on a short stroll across bridges and piazzas of Cannaregio.
Your tour culminates in a stop at our favorite Venetian restaurant; a friendly and atmospheric neighborhood trattoria called La Colonna. Here you’ll be warmly greeted by the host and served a plate of the day’s pasta special, washed down of course, with another glass of wine.
After thee hours, your tour finishes near Rialto Bridge.


We are a little family farm located in the Butte County area. Since before 1972, we have been farming on the mountains of Laos. In Laos, the Hmong practiced slash and burn farming. After choosing an area, they would clear away brush, pile it and use it to burn all the trees and plant life. The ash was then spread throughout the field as fertilizer.
Some of the unique vegetables that you can see at the farm and at our farmer’s market locations ranges from bitter melon to lemon grass. We also carry various familiar vegetables, including crooked summer squash, zucchini, cucumber, etc. Our farm is small in size but it does produce a vast amount of vegetables that will meet your high expectations.
Our family is dedicated to cultivating healthy and pesticide-free vegetables so that your family will have the best when it comes to seasonal vegetable. My family enjoys the fresh vegetables that we grow on our farm and I know that you and your family will enjoy our various vegetables too.
Want to get your grocery delivered to you? Now you have that option! Shop from our store today!


Welcome to the Online Home for Ivery's Restaurant
Ivery’s Restaurant is home to tasty southern cuisine served fresh daily. Whether you’re craving collard greens and cornbread, homemade dressing with gravy, southern fried chicken or crispy fried catfish, Ivery’s has it all. We have affordable, delicious food available right here in Thomson, Georgia. No need to drive all over town looking for a home-cooked meal – stop in at Ivery’s and let us serve you the food you’ve been craving all day.


Do you know if we choose the wrong plate to keep the food, will have a bad impact to our health? In here, we will discuss about the right way to keep the food, the right and the healthy one. The best and safest material is plastic. It is effective and efficient, used the plastic material to be the plate for your food that also eco-friendly and easy to be washed. But, don’t choose the wrong plastic material. Because if you choose the wrong one, this plastic material will bring a plenty of bad impact to your body.
It is okay to keep the food inside the plastic plate, but choose the one that fulfill the health standard. Here is the tips & trick to choose and to keep the food inside the plastic plate.
- Plastic plate is best to be easy-open and close just like the Technoplast product. Because some of plastic plate isn’t suitable to be used for the kids because the opening and the closing process is quite hard even though the level of the tightness is high.
- Choose that quite good in pressure just like Technoplast product that had an unbreakable structure so it won’t be easily broken.
- Can protect the food and the drink either from the maximum tightness so it won’t be overflow. Just like Technoplast product that always create the tight cap that strong and the material plastic that support it.
- Don’t ever put the hot food and drink inside the plastic plate. But in this case, Technoplast had only a couple of products that not strong to the hot water. It means, a lot of Technoplast product that resist the hot water. But remember! Don’t put the plastic material in the place where there is direct sun light or in the room that had a temperature aboe 35 degree of celcius.
- If you always use plastic plate to keep your food, try to pay attention to the color. Did the color faded or not? If the color is already faded, you need to be more careful because maybe it is the impact of addictive chemical reaction inside the plastic that come into your food and drink. Please immediately change the plate to the food grade one like Technoplast product that is safe and verified from FDA (Food & Drugs Administration).


Baking bread : traditional recipe for healthy and modern life
Baking sourdough bread is very exciting and useful process! You will spend a day being in a cozy eco-lodge near the forest, in a cheerful company. And you take home a ready-to-use proven recipe and of course fresh bread made by you! During this workshop you will be guided to Belarusian traditional recipe by a person who has been baking bread for several years. The tour is open to a broad audience of culinary enthusiasts: if you have never baked anything, or you tried, but something went wrong - it shouldn't stop you, this time everything will work out!
10:00 - Departure from Minsk, arrival at the lodge (Minsk region)
11:00 - After meeting the hostess and having a welcome tea with a pie, we begin to knead the dough. Along the way, we’ll find out what a sourdough is and how to prepare it, what distinguishes the classic yeast bread in the store from the product that we have at the end of the day.
14:00 - We have a tasty lunch, and after that we put a "fit" bread in the oven.
16:00 - Hooray! You baked your savory bread!
17:00 - Coming back to Minsk.
We are proud to announce, that the recipe of our bread hit a world culinary book published in Israel! We think it is just great that people all over the world can bake traditional Belarusian bread, using sourdough instead of yeast, which is healthier and has more original taste.
The result of our previous tours: a third of all participants started baking home-made sourdough bread and stopped buying it in the supermarket! We are sure that healthy food, where each ingredient is known to you, has a positive effect on both - your health and the environment as a whole.
Included in the price:
- baking bread workshop, all needed ingredients;
- lunch at the lodge and welcoming tea with a pie;
- transfer from Minsk and back (please let us know if you want to join with your own car - we will tell you about possible discounts);
- an English-speaking guide on the tour.
The listed price is relevant to a scheduled tour or a group of 10+ participants
I want to join the adventure!
New experiences, fresh emotions, inspiring people.


"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music." Julia Child
- Cooking your own food will lower your risk for obesity. Restaurant portions are too big and the food is full of calories, salt, sugar, and fat. Eating out, especially at fast food restaurants, is a health risk (anyone remember "Supersize Me"). You need to be in control of the calories you consume and stick to the recommended serving sizes. If you prepare your own food then you can keep your meals healthy and keep your family healthy.
- Cooking your own food will save you money. Eating out and buying ready-made meals at the supermarket is expensive. If you purchase the individual ingredients and make your own meals you will save money and you will be able to make multiple meals with the same ingredients.
- Cooking your own food will limit your exposure to preservatives and bad ingredients. Fast food and processed foods are full of preservatives like nitrates that are bad for your health. Some high sugar processed foods can actually be addictive. Fortunately, you can buy organic or unprocessed foods at the supermarket.
- Cooking your own food can be a fun hobby. Cooking well is a skill that is valuable in women AND men. It takes talent and knowledge. Learning and trying new recipes can be a fun and creative diversion. If you are watching your weight it can also change your relationship with food so that you focus on cooking rather than eating. No one complains about anyone being too good a cook!
- Cooking is a way to show others you care. If you cook great meals then your man and your kids will be happy to come home. They will be excited when holiday dinners and special occasions come around. You can keep your family close by preparing delicious meals together, sitting down at the table, and talking about your day. This is a great way for parents to spend more quality time with their kids. If you are a good cook, your extended family and friends will love coming over for holidays and dinner parties and you can impress them with your skills. Even your mother-in-law might like you!
- Cooking makes you more attractive to men. We have all heard that the way to a man's heart is through his stomach so why not use that to make yourself more attractive? Many men list 'ability to cook' as an attractive quality in a woman (women appreciate a man who can cook too). Some women don't learn to cook because it is a traditional feminine role. But love of food is universal and you will be enjoying the meal too! Plus, I am not saying you need to make a four-course meal every night. Perhaps you and your man (and your kids) can spend quality time preparing meals together so that he is involved in the work and does not expect you to do everything. The rest of the family should also help with the cleaning. You can also prepare most of the basic ingredients on the weekend (meat, rice, chopped vegetables etc.), and just heat or cook things together quickly during the week to save time. Cooking for an hour or less per night is adequate and there are cookbooks with quick recipes to give you ideas.


11th Frame Bar & Grill @ Richmond 40 Bowl
The 11th Frame Bar & Grill is the place to be whether you are just looking to hang out and let loose, or you are looking to feed the team after the big match.
We cater to all your entertainment needs with Pool Tables, Dart Boards, a TouchTunes Jukebox, and of course, adult beverages. Our food menu features our homemade pizzas, fresh off the grill burgers, and a large assortment of sandwiches and hot appetizers. All cooked to ordered and delivered to your lane.
Want to feed a large group? Let our catering service handle it for you!


While the world turns in a new normal Thurso eateries are as always rising to the challenge to keep us well fed with tasty local produce and adapting their services to suit our new normal. Where can you currently enjoy meals in Thurso and our surrounding area of Scrabster either by eating out or delivery to your door?
Starting with Scrabster an array of options await.
Scrabster Seafood Bar and Takeaway is the sister restaurant of the award winning Captain’s Galley and has seen huge growth over the past few months. Operating a Takeaway and Table Service Tuesday – Saturday from 2:30pm to 6pm you could not get fresher than the seafood on offer with incredible sustainable and local food credentials, not to mention an award winning chef, Jim Cowie.
The Peerie Cafe is open from 9am – 1:3pm Monday to Saturday and situated in the Fisherman’s Mission Building. Breakfasts including a vegetarian option breakfast get rave reviews from the locals. A range of specials and home baking are also on offer.
Capilla offers a taste of the Mediterranean with its tapas dishes and are a firm local eatery favourite. They also benefit from having an outside terrace with heaters so you can enjoy a wee Sangria and Tapas wrapped up warm to 10pm! Takeaway is also available but move fast before the locals snap up all the slots! It’s always best to check on the Facebook page (linked above) for opening times and takeaway slots with details on how to get in touch.
The Ferry Inn including Popeye’s Bar have reduced their hours due to the current restrictions but are still there Monday – Friday 11am – 6pm, Saturday 11am – 8pm (6pm – 8pm being weather dependent) and Sunday 11am – 6pm. Outdoor seating is available. The kitchen for food is open 12pm – 3pm Monday to Friday and 12pm – 5pm Saturday and Sunday with last orders for food at 4:45pm. Booking is essential and you can book by calling 01847 892814. You can also order a takeaway during kitchen open hours.
Moving up towards town, the Weigh Inn Hotel & Lodges are currently open daily from 11am – 6pm with last orders for non-residents at 5pm. As it is half term (tattie holidays) here in Thurso they are offering a ‘Kids Half Price’ deal for meals for the little ones. To book call 01847 893722
The Holborn Hotel have created a fabulous outdoor eatery complete with blankets and heaters for you to enjoy relaxed and warm Thurso hospitality. Word has it that the dirty fries are incredible and as usual for the Holborn Hotel wonderful fresh seafood is on offer including a highly rated Lobster dish and Shetland Mussels.
The Park Hotel is serving sit in meals from 12pm – 6pm with last seating at 5pm on Friday, Saturday and Sunday. Lunches are available Monday to Thursday 12pm – 2pm. They are also operating a takeaway service which is available daily from 4:30 – 8pm. The latest menu can be found on their Facebook page by clicking the link above, you can place an order by calling 01847 893251.
Now did we hear you asking for a Carvery? Very popular locally is the Pentland Hotel Carvery which is available again on a Sunday from 12pm – 7:30pm, non residents do need to have completed their meal by 6pm. Booking would be advisable as the Carvery can be very popular. Otherwise you can enjoy lunch and a special for half term, Children’s Afternoon Teas at the following times, Coffee and Cakes from 10am – 6pm, Lunch 12pm – 2:30pm and Dinner 4pm – 6pm.
Bydand Restaurant have closed during the current circuit break restrictions however, plan to reopen on 26th October and are taking future bookings via their website.
Ynot Bar and Grill are offering both their very popular menu by sit in and takeaway with weekly specials it is worth giving them a follow on social media and keeping up to date with the tastiness they have on offer. They do have some outdoor tables so wrap up warm if you would like to drink alcohol. Open from 8am – 6pm daily and they also have a takeaway service available if you would like to eat later at home as takeaways are available until 8:30pm.
Mr C’S Thurso are offering to your door wine and drinks deliveries including cocktails. Ordered via the Hoptapp app further details are available on their Facebook page.
The Station Hotel are offering takeaway over this weekend, further updates are available on their social media pages with a menu and various specials on offer.
We do have two Indian Restaurants in the town Pride of Bengal and Spice Tandoori, at the time of writing this piece we’re unable to confirm if they are open for sit down meals but they are certainly available for takeaways.
Some handy information to give you a real feel for Thurso during your stay - enjoy!


Just a quick announcement in case any of my blog readers are interested. I am having a super clearance sale on both of my books, Vegan Family Favorites: Tasty and Satisfying Recipes Even Your Kids Will Love, and Raising Vegan Children in a Non-Vegan World. Both retail for $19.95 but for a very limited time, both are on sale for just $8.00 each!
The cookbook is great even if you aren’t vegan. It contains recipes that are 100% cholesterol free, are totally delicious (they were triple tested by real families), and wonderfully healthy.
View photos of all the recipes online to whet your appetite. Easy, simple, and delicious meals await you!
Hurry because this is a very limited time offer. Makes a great gift for those on low-cholesterol diets or who are diabetic or Kosher.


Johnny McTighe's Irish Pub Santa Rosa Beach Menu - View the Menu for Johnny McTighe's Irish Pub Destin on Zomato for Delivery, Dine-out or Takeaway, Johnny McTighe's Irish Pub menu and prices. Johnny McTighe's Irish Pub Menu. Check out the menu for Johnny McTighes.The menu includes and main menu. Johnny Mc tighe's original,. Fish & Chips. 10.99. A staple in any irish menu, north atlantic cod battered lightly with our home-made, hand-cut irish potato fries. served with tarter sauce and malt vinegar. Appetizers. Johnny McTighe's is a neighborhood Irish Pub. We have a big outside deck, a large draft beer selection and a full bar. Our menu includes a variety of genuine Irish food, including fish & chips and Irish Breakfast, as well as wings, an authentic Philly cheesesteak that is simply mouth-watering and some of the very best pizza found anywhere in. Up to date Johnny McTighe's prices and menu, including breakfast, dinner, kid's meal and more. Find your favorite food and enjoy your meal. Johnny McTighe’s Irish Pub. 2298 W. County Highway 30A Blue Mountain Beach, FL 32459 Phone: 850-267-0101 Website: Click Here to View Menu: Click Here to View. Located in Blue Mountain Beach, Johnny McTighes is Scenic 30-A’s only “Irish Pub,” featuring authentic Irish.
Johnny McTighe's is a neighborhood Irish Pub. We have a big outside deck, a large draft beer selection and a full bar. Our menu includes a variety of genuine Irish food, including fish & chips and Irish Breakfast, as well as wings, an authentic Philly cheesesteak that is simply. Johnny McTighe's Irish Pub - Santa Rosa Beach, Florida Information, coupons, photos, menu, reservations, delivery, ratings, telephone and contact information. Located in the peak of Blue Mountain Beach, Johnny McTighe’s is 30A’s only Irish Pub. McTighe’s features a casual lunch and dinner menu, and of course, a very well-stocked bar. Johnny McTighe’s is a favorite local hangout, with plenty of games, music and TVs to keep you entertained. 12/10/2019 · Johnny McTighe's Irish Pub, Santa Rosa Beach: See 139 unbiased reviews of Johnny McTighe's Irish Pub, rated 3.5 of 5 on TripAdvisor and ranked.
Johnny's Irish Pub, Napoli: su TripAdvisor trovi 193 recensioni imparziali su Johnny's Irish Pub, con punteggio 4 su 5 e al n.629 su 3.150 ristoranti a Napoli. Answer 1 of 11: Had a pizza last night at McTighes off 30A in Blue Mountain Beach - Yummy - Best pizza I have had in the area. Very thin crispy crust - good sauce. I will definitely be heading back for more. Johnny McTighe's Irish Pub, Santa Rosa Beach: See 139 unbiased reviews of Johnny McTighe's Irish Pub, rated 3.5 of 5 on TripAdvisor and ranked 58 of 97 restaurants in Santa Rosa Beach.
Find out what's popular at Johnny McTighes Irish Pub in real-time and see activity, reviews and ratings! Discover Johnny McTighe’s Irish Pub, 30A Restaurants, on scenic route 30A,. Johnny McTighe’s is a neighborhood Irish Pub. We have a big outside deck,. Our menu includes a variety of genuine Irish food, including fish & chips and Irish Breakfast. For the perfect Irish pint, Johnny McTighe's Irish Pub serves as a stomping ground for many Santa Rosa Beach residents. Find the perfect vintage to complement your meal ? this restaurant offers a fine selection of wines, beers, and beyond. At this restaurant, kids of all ages are welcome. Happy hour at Johnny McTighe's Irish Pub is filled with. 01/03/2013 · One of our favorite places to hang out is a little dive called Johnny McTighes. Many have heard of Highway 30-A and you might drive right past our little hangout without ever noticing it. McTighes is a little Irish pub in a small shopping center right past. Johnny McTighe's Irish Pub. Johnny McTighes is the only Irish Pub on Scenic30A. Head over for your Guinness fix or to enjoy casual pub fare for lunch or dinner. Map of this Location. Add comment. Your name. E-mail. The content of this field is kept private.
Read reviews from Johnny McTighe's at 2298 W County Highway 30A in Santa Rosa Beach 32459-5110 from trusted Santa Rosa Beach restaurant reviewers. Includes the menu, user reviews, 1 photo, and highest-rated dishes from Johnny McTighe's.
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Increases in extreme temperatures, frequency and severity of floods and droughts and intensity of storms will impact all aspects of human wellbeing, such as access to food and water resources, poverty and health (IPCC, 2014).
Welcome Food – a fact of life provides a wealth of free resources about healthy eating, cooking, food and farming for children and young people aged 3 to 18 years. However, new trade policies have made agricultural production much more responsive to market demands, putting global food reserves at their lowest since 1983.
Food is any substance consumed to provide nutritional support for an organism. In China, the price of pork jumped 58% in 2007. Food manufacturing arose during the industrial revolution in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. Salmon and mushrooms are foods high in umami.
On a daily basis, I work with care and dining teams to promote high-quality, nutritious ingredients and develop innovations in nutrition and hydration. We feature recipes from the latest cookbooks featuring meat, chicken, fish, bread and pasta, as well as top vegetarian and vegan recipes. Always an incredibly popular business, we caught up with Managing Director, William Watkins, to find out what to expect from Radnor Hills at this year’s festivals.
It is rare for the spikes to hit all major foods in most countries at once. Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized as savory, meaty, and rich in flavor. In addition, fish and seafood may be fabricated into smaller cuts by a fish monger. Expenditures by type of out-of-home dining were as follows: 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in others, which includes military bases.
Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. If you’re interested in trading with us at SCFood Market, please send us your proposal. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.
Restaurants employ trained chefs who prepare food, and trained waitstaff to serve the customers. It is representative of an almost infinite list of political issues. Food prices are rising, wealthier Asian consumers are westernizing their diets, and farmers and nations of the third world are struggling to keep up the pace. Classic Italian cuisine includes the use of a brick oven containing burning wood. Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant heat ovens like the microwave oven. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Many countries regulate their slaughterhouses by law. The term restaurant is credited to the French from the 19th century, as it relates to the restorative nature of the bouillons that were once served in them. For better results you can use quotation marks around phrases (e.g. The resources are progressive, stimulate learning and support the curriculum throughout the UK. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon.
Why Your Lunch Is More Political Than You Might Think And it struck me – a plate of food is not just a plate of food. This development took advantage of new mass markets and emerging technology, such as milling, preservation, packaging and labeling, and transportation. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. For instance, vegetarians choose to forgo food from animal sources to varying degrees. This has led to the emergence of a movement with a preference for organic and local food.
Devour the tastiest food and produce in the capital. Different cuisines will use different types of ovens. Bursting with fresh, creative and vibrant flavours, the market caters generously for food lovers and explorers alike making SCFood Market one of London’s top food destinations.
Ovens are mostly hollow devices that get very hot (up to 500 °F (260 °C)) and are used for baking or roasting and offer a dry-heat cooking method. Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, cancer and many other diseases. “chicken breast”). In 2005, the population of the United States spent $496 billion for out-of-home dining. Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. These cancer may be caused by carcinogens that are present in food naturally or as contaminants. This mainly involved salting, curing, curdling, drying, pickling, fermenting, and smoking. Dinner party ideas, banquets and picnic suggestions are also just a click away. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.
What you need to get used to in Cambodia is the heat. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, and urban sales of prepared foods may have existed in China during the Song dynasty. Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.
On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. Our bloggers include some of the UK’s top chefs, and together they bring you delicious breakfast, lunch and dinner ideas. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. The trend is similarly evident in industries such as soft drink and bottled water manufacturing, as well as global cocoa, chocolate, and sugar confectionery manufacturing, forecast to grow by 5.7% and 10.0% respectively during 2008 in response to soaring demand in Chinese and Southeast Asian markets.
The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions. As of December 2007, 37 countries faced food crises, and 20 had imposed some sort of food-price controls. Bursting with fresh, creative and vibrant flavours, the market caters generously for food lovers and explorers alike making SCFood Market one of London’s top food destinations.Find the market on Southbank Centre Square each weekend including bank holidays.On Sundays and bank holidays we keep the market open till 8pm (or 9pm during the summer months).Opening timesFriday, 12 noon – 8pmSaturday, 11am – 8pm Sunday, 12 noon – 6pm Monday (bank holidays only), 12 noon – 6pmSummer opening hours (July – August)Friday, 12 noon – 9pmSaturday, 11am – 9pmSunday, 12 noon – 6pmMonday (bank holidays only), 12 noon – 6pm are you a trader?We’re always looking for new and innovative traders to appear at our market. However fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality.
Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981. Deliciously Stella, vlogs about why we shouldn’t be afraid of carbs, why life is #BetterWithBread and how she wishes people took their food a little less seriously.
Packaged foods are manufactured outside the home for purchase. Lasagne).
Devour the tastiest food and produce in the capital. Vegans do not consume any foods that are or contain ingredients from an animal source.
Food poisoning has been recognized as a disease since as early as Hippocrates. Early food processing techniques were limited by available food preservation, packaging, and transportation. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants. In March, the weather in Cambodia hovered around what felt like a scorching 40 degrees celsius, causing me to sweat profusely. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food. All resources are designed to ensure that consistent and up-to-date messages are delivered.
About Food When it comes to food, HuffPost UK Lifestyle has the latest recipes and menus for parties, dinner parties, buffets and barbecues, plus general ideas and tips for budget and family cooking. And that means that when we sit down to eat or cook or grow food, we aren’t just fuelling our bodies, we are making surprisingly political choices. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts.
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Vegetarians choose to forgo food from animal sources to varying degrees. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher, shechita, and dhabīḥah halal. Dig in!
Many individuals limit what foods they eat for reasons of morality, or other habit. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants.
The impacts of a rise in global average temperature will be felt differently at regional and local scales. Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject.
Radnor Hills have been supporting and exhibiting at the Ludlow Spring and Food Festival for years now. In the 1980s and 1990s, farm subsidies and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. Kathy Slack Food writer, private cook, kitchen gardener, cookery teacher and supper club host, Kathy writes about growing your own dinner and rural life. The past five years have seen rapid growth in the contribution of Asian nations to the global fluid and powdered milk manufacturing industry, which in 2008 accounted for more than 30% of production, while China alone accounts for more than 10% of both production and consumption in the global fruit and vegetable processing and preserving industry. When creating menus and nutritional programmes, taste always comes first, and the food is then tailored to nutritional needs.
Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. Food prices rose 4% in the United States in 2007, the highest increase since 1990, and are expected to climb as much again in 2008. The substance is ingested by an organism and assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth.
Bella Younger, a.k.a. It was tough doing physical activity on these days and I was often exhausted, not so much from the exercises themselves but from the heat and the resulting lack of sleep.
Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine. Email us latest updatesFollow us on twitter to get the latest updates and offersFollow @SCFoodMarket
Type the ingredients you want to use, then click Go. Further concerns about the impact of industrial farming (grains) on animal welfare, human health, and the environment are also having an effect on contemporary human dietary habits. The coffee shops or cafés of 17th century Europe may also be considered an early version of the restaurant.


Everything at Tony’s is made and prepared right inside the restaurant, adding to the authenticity of its New York style flavor.
“We grate and shread the cheese every day, make the sauce every day, and make our dough every day” says Gary. “Pepperoni is our most popular selling pizza; however, you do not know the true taste of a pizza restaurant until you have tasted their cheese pizza. Then you will know if you like their pizza”, says Gary. Pizza is about the dough and the sauce, but the gooey taste of and appealing smell of cheese is what keeps customers eating slice after slice. Tony’s uses a blend of mostly skim and part whole mozzarella cheese. The skim mozzarella causes the pizza to have a slight butter aroma, great taste, and less fat!
Tony’s Pizza is famous for the size of its pizzas-each slice is huge, and a large pizza can easily feed five or six people, which is a great value for customers."People usually come here for the big pizza” Gary says. Talk about a big pizza- Tony’s pizzas do not fit in any standard sized pizza box- about two slices will fit in one of those! Tony’s sells pizza any way a customer desires; by the slice, small (15 inch), medium (17 inch), or large (19 inch) pies. Be careful, though, the large pie is described more appropriately as ‘massive’.
In addition to pizza, Tony’s Pizza serves appetizers, pasta dishes, and sub sandwiches. The fried mushrooms top the list as the most popular appetizer. “I usually don’t even like mushrooms” says Gary, “but these are battered and fried, and served with ranch dressing on the side.” The fried mushrooms turn out to be a great prelude to one of Tony’s pizzas. Tony’s Italian meatball sub is a favorite among the lunch crowd, and so is the Philly cheese steak. “Everything is good here!” says Gary. There’s no way I can pick just one dish.”
Chicken parmesan and lasagna run a tight race for the top selling pasta dishes. Tony’s strives to provide authentic Italian pasta dishes in addition to great pizza. The Chicken Parmesan has Italian breaded chicken served on a bed of spaghetti with Tony’s marinara. Lasagna is as classic a dish as a slice of pepperoni, and Tony’s serves only the best. One giant hunk of Tony’s lasagna rivals the same in fancy Italian restaurants in the region.
Even though Tony’s Pizza serves New York style pizza, the restaurant stays true to its beginnings in western North Carolina. Sweet tea is front and center at the drink station, appealing to all the Southerners who cannot live without it. “I’m a southern boy at heart” says Gary “of course we have sweet tea! ”Tony’s does not discriminate, however, against those who prefer something else. They also offer beer, wine by the glass, and Pepsi products.
Not only do customers frequent Tony’s because of their food, people come to Tony’s because of their friendliness. Regular customers are remembered and all customers are treated like close kin. “We are one big family here!” Gary says. The staff at Tony’s truly enjoys preparing the food. Often, children stand in a tight knit cluster and are mesmerized by the pizza dough spinning and flying in the air. “I love to cook and provide food for people” says Gary. “I love to watch people eat and see them smiling.”
Tony’s Pizza is great for a quick lunch on a work break, a night out with family members, or a social gathering with friends. Tony’s Pizza delivers great food that keeps people returning for more of their big slices prepared the genuine New York way. Soon, they plan on adding televisions to enhance the experience of those dining in. Savoring the taste of a giant slice of Tony’s Pizza in an atmosphere that Gary describes as “settled and at peace” is an experience no one can afford to miss.


On January 17th, 2022 Goterra Albury received its first delivery of food organics from Veolia. This was the first of many deliveries as Albury City Council embraces the circular economy. The new site improves the regions sustainability outcomes as it continues its path to net zero. The Albury site will process food waste from Woolworths, retail, hospitality, community operators, food producers and more within the Albury Wodonga region. Albury City…
Food waste bioconversion
Our modular, autonomous waste management units use insects to consume food waste. Directly where waste is produced or at our site.
We integrate our systems into your existing waste infrastructure with no disruption to your services.


this is only in korea. this might looked like a regular starbucks drink but it isnt. my friend who came from korea told me about this. this is called “the devil’s drink” (악마의 음료수). you can go to korea and ask any starbucks workers for this drink, and they will make it for you. its a venti green tea frap with java chips inside, with one shot of espresso and topped with whip cream and chocolate syrup and oh yeah more java chips. guess how many calories it is? 1000 calories.


I’ve always loved Lobster and there’s so may ways that you can prepare it. One of my favorite ways is a Lobster roll.
I’m a fan of garlic. It’s a great ingredient to use in a variety of recipes. Garlic is probably one of my favorite ingredients, but unfortunately when you use fresh garlic, the smell can last on your hands for days and days. If you’ve ever struggled with the same problem there’s an easy fix.
Many of you are familiar with the all too common way to prepare cabbage, but what if you could incorporate this nutritious item into other meals.
Over the past couple of years I’ve noticed a shift in the types of salts being used for cooking. Of course I’m curious, so I did a little research to see what the exact difference is between sea salt and table salt.
You’ll probably hear me saying this a lot, but I think garlic bread is one of my all time favorite foods to eat. Nothings better than fresh toasted bread (yum!). It pairs well with so many different types of meals and is relatively easy to make.
Have you ever wanted to try your hand at making homemade sushi rolls? I’ve always wanted to try to make these creations on my own. I was scared that I might flub this up entirely, but alas, it wasn’t as difficult as I thought it would me.
There’s nothing better to me than sitting down to snack on homemade salsa with some tortilla chips. The best thing about salsa is that it’s easy to make and you really can add just about anything you want. The fiery salsa recipe that I’ve come up with is going to make your tongue sing, especially is you’re a lover of spicy dips.


|Apart from the recommended chelation and nutritional supplements which are specific for mercury (such as vitamins A, B complex and C, zinc and selemium, the amino acids cysteine and methionine, and sometimes others) the following is a list of foods which will aid the body in dealing with exposure to, and removal of, toxic metals. Naturally it is preferable to buy organic or biodynamic products if available.
Legumes: protein and sulphur compounds in peas and beans help with mercury detoxification.
Eggs: (free range) provide quality protein and the sulphur compounds in eggs protect against mercury and lead.
Butter: will enhance absorption of fat soluble nutrients such as vitamin A & E, and encourage removal of the lipid (fat) soluble mercury from cells to be excreted via the fatty component of cell membranes. Butter and oils help to rebuild the nervous system (the brain is about 60% fat).
Cold Pressed Oils: specifically flax seed oil, olive, sunflower seed oils. (Similar properties as for butter.) Use only olive oil for cooking as it is more stable and less liable to create free radical damage. Never heat flax oil and always store cold pressed oils in the fridge.
Citrus Fruits: vitamin C, bioflavonoids and citric acid in the excretion of heavy metals from the body. Citrus fruits will help cleanse lead from the liver.
Apples and Pears: pectin helps to reduce absorption of toxins from the gut, as well as aid detoxification generally.
Asparagus: sulphur compounds help detoxify lead and mercury.
Brussels Sprouts & Cabbage: sulphur helps to protect against mercury and lead.
Garlic and Onions: high in sulphur compounds and specific for cleansing mercury, cadmium and lead from the tissues.
Coriander: (Cilantro/Chinese parsley): Coriandrum sativum helps mobilise mercury from cells.
Algin: found in seaweed products binds lead and mercury in the gut and helps the body eliminate heavy metals. Be wary of products from contaminated waters (sea products can contain mercury).
Salt: (Celtic or sea salt) aids protein metabolism and the transport of nutrients through cell membranes. According to Hal Huggins DDS. MS, the C1 from NaC1 (sodium chloride) is used by the parietal cells in the stomach to produce HC1 (hydrochloric acid) and patients on low-salt diets are restricting their ability to metabolise protein.
Water: drink at least 2 litres (8 glasses) of filtered water or weak herbal tea each day. Avoid too much liquid with meals; also up to 1/2 hour before or 1 hour after meals.
Supergreens: re-balance your system and re-energise your cells with a specifically balanced greens formula.
Avoid Constipation: Also: cigarettes, sugar, alcohol, caffeine, chocolate, soft drinks, refined carbohydrates, milk, cheese, margarine, seafood, and drinking excess liquids with meals.
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Ditalini and Cheese
4 tablespoons butter
4 tablespoons flour
2 cups of warm milk (I used 2% yesterday)
2 cups grated sharp cheddar cheese
8 oz uncooked ditalini
half n half
Preheat oven to 375 degrees.
In a large pot of boiling salted water cook ditalini until slightly underdone. Drain thoroughly and place in a bake dish.
While pasta is cooking begin to work on the bechamel sauce. In a saucepan melt butter over medium high heat. Once all melted add the flour and whisk to combine. Let the roux cook while whisking for a minute. Add the warm milk and whisk constantly over medium heat until sauce comes to a gentle boil. Let it cook like this for a couple minutes. If it is too thick, add a dash more milk to thin it a bit. Turn off heat and add the cheese. Whisk it in until it melts. Season with salt and pepper and splash in a bit of half n half.
Pour the cheese sauce over the pasta and mix well to coat all the ditalini. Top with fresh breadcrumbs made from any bread you have on hand. I used a 2 pieces of white country sandwich bread and I did not need all the crumbs. Dot the breadcrumbs with butter and place in the oven, uncovered, for 20-30 minutes or until the breadcrumbs are golden brown.


Friday, May 16, 2008
Doughnuts have become my sweet comforting snack since I was a little kid. My mom used to make it for me. Normally I do not like sweet stuff, but doughnut is an exception. Surprisingly enough, I love the very sweet Krispy Kreme original glazed doughnuts which were introduced to me when I was living in Sydney, Australia. One of these days I came across Widya's kitchen where she made potato doughnuts. I was so impressed with the smooth shapes of the doughnuts. Then I asked her if I can have the recipe. It's so nice of her that she sent me the recipe on email. Thank you Widya...
Two days ago, I decided to make it (after a long waiting coz the cough which I had before..I did not want to make it worse with frying stuff). I started early morning, but still I did not have enough time for I had to rush to go to the dentist on time. So I left the un-kneaded dough on the table. I got back from the dentist only to find very crumbled dough (coz I'd already add the egg yolks but did not have time to knead it). I had to spend extra energy for kneading in order to produce smooth dough. Thankfully, it paid off..the doughnuts were so good, the whole family loved it.
Btw, I used only half of the original recipe, but then I made mistake when adding the egg yolk and milk, it was a bit too much. So the recipe which I am gonna share is what I really really used, including the mistake I did. Still it's good though...
- 275gr all purpose flour
- 38gr full cream milk powder (I used baby formula)
- 5gr yeast
- 50gr sugar
- 100gr potato, boil, peel off the skin and mash it until smooth, cool off the temperature
- 3 egg yolks
- 80ml fresh milk
- 2Tbsp of margarine
- pinch of salt
- dark cooking chocolate
- chocolate sprinkle
- icing sugar
Mix well the ingredients A in a mixing bowl. Add the cool mashed potato. Add the ingredient C (this was the point when I had to run to the dentist and left the dough) and then knead it by hand until it is not sticky. Add ingredients D and knead it again until you get a flexible dough. Cover the bowl with a wet cloth and let it stand for 20minutes until you get good overrun. After 20min press the dough to release the trapped air. Take small amount of the dough and make ball with palm hands (coz I do not have doughnuts mold) and place it on a cutting board which was prepared by layer it with a little bit of flour. Do it again and again until all done. Let it stand for another 20minutes. Make a hole in the center with your pointing finger. Deep fry it one by one in a hot oil under medium low heat. While frying, use a chopstick and make circle stirring movement on the center hole. Flip it over and fry until golden brown.
Place it on a plate and cool it off. When it is cool enough, dip it into melted dark cooking chocolate and then add some chocolate sprinkles or just simply dip into icing sugar.
Note: the recipe is good to make 15-20medium sized doughnuts.


Find Agriculture expertise in Singapore
Agriculture, together with forestry and fisheries, contributes less than 0.5% to the Singapore’s GDP (2010), less than 0.5% of land is given over to agricultural use and approximately 1% of the population is employed in the sector. What industry does exist caters primarily for local consumption – as seen in the local production of eggs, fish, poultry and vegetables – or consists of ornamental fish and orchids which are used as exports. This production accounts for less than 10% of the nation’s own food, forcing Singapore to be highly dependent on food imports and as a result food security is a very prominent issue (2011). Agriculture is run by the Agri-Food and Veterinary Authority of Singapore. Its role is to ensure an adequate and consistent supply of fresh food, whilst supporting the industry, especially in the fields of commercial and high-tech farming.
The World Economic Forums Global Competitiveness Report (2012-2013) ranks Singapore third out of 144 countries in relation to agricultural policy costs, with a score of 5.2 out of 7, well above the world mean of 3.9. The Agri-Food and Veterinary Authority of Singapore is responsible for developing knowledge resources in agro-technology and agri-biotechnology, as well as for promoting investments in the industry. It is developing agro-technology parks in Singapore which will accommodate modern-style intensive farms; in 2012 there were some 1,500 ha of agro-technology parks in the country. There are echoes of Singapore’s past in the fruit trees lining the roads of some agro-technology parks which contribute in a small way to Singapore’s agricultural output. The authority seeks to set standards for imported food by developing strict regulations for domestically produced agricultural goods particularly with regard to the use of pesticides. There is also interest in developing eco-friendly urban agriculture and horticulture.
|Agriculture organisations in Singapore|
|Animal & Plant Health Centre||


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DOMINIQUE'S Voted Top 20 Restaurants in America by Esquire Magazine, Dominique’s has a reputation for introducing star culinary talent with Paul Prudhomme being the first chef to reign over the kitchen at the hotel 20 years ago. Now the hotel has acquired nationally-acclaimed Chef Dominique Macquet to open this fine dining restaurant.
EMBERS STEAK HOUSE Savor serious steaks on a historic French Quarter balcony overlooking bustling Bourbon Street. Embers offers steaks and a selection of local specialties such as soft shell crabs, blackened catfish and a seafood platter.
COMMANDER'S PALACE Our menu features traditional Cajun, Creole, and local Seafood favorites. . .Groups, Meetings, and Catered Affairs are perfect for our private dining rooms | Entertainment available upon request. Catch the true New Orleans spirit at Mardi Gras and Special events with us!
K-PAUL'S LOUISIANA KITCHEN K-Paul's Louisiana Kitchen opened in New Orleans in 1979. In only a couple of years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul's Louisiana Kitchen now accepts reservations. An extensive renovation was completed at the restaurant by the end of 1996 and has doubled its capacity.
MICHAUL'S ON ST. CHARLES N'awlins Best Cajun Restaurant.
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Last update: April 2014