1.“Dull Knife, Dull Chef” — Always Keep Your Knives Sharp.
A sharp knife is much safer than a dull one, as it requires less force to cut through food. This makes a sharp knife far less likely to slip when cutting. Even putting safety aside, a skilled cook can only make precise cuts with a knife that can slice any ingredient with little force. These cuts will be made quickly. As a culinary soldier, safety, precision, and speed are prerequisites for even stepping into a kitchen.
2. Control the heat, do not let the heat control you.
Cooking entails applying heat in various forms to ingredients. “Cooking” may come in the form of boiling, baking, broiling, roasting, searing, sautéing, braising, poaching, and many other techniques. Knowing which method is best for different raw ingredients (and understanding why) is the keystone of cooking. This wisdom takes years to acquire. However, gaining experience with these different methods and learning something new each time is a beautiful part of a cook’s culinary journey.
3. Use All Five Senses.
Know the difference between the smells of reducing balsamic vinegar and burning balsamic vinegar on the pot's edge. Understand the difference between cooked shrimp and uncooked shrimp. Feel how well a steak is cooked over and over until, with one poke, you can say, “Medium rare — take it off.” Become familiar with the sounds of different foods; each food has a unique sound when heat is applied. Learn to differentiate these sounds and understand which are music to a chef’s ears and which say, “Uh-oh — take it off the heat.” Finally, develop your palate every single day. Try everything—taste every sauce, stock, mix, and anything else you create.
4. Work Clean
Nobody enjoys cooking with a dirty cook. When your workspace is a mess, it severely limits your effectiveness. Work from the left side of your cutting board to the right side while disposing of waste continuously. Dispose of waste, clean as you go, and do whatever it takes to keep your workspace nothing short of immaculate.
5. Eat and Cook Locally Grown Produce
Don’t let anybody tell you, “it’s the same stuff.” The difference is night and day. Unfortunately, America has adopted a way to mass-produce food that makes the ingredients much more processed, not nearly as tasty, and less healthy than locally grown foods.
A cook is only as good as the ingredients they begin cooking with. Locally grown ingredients are much better than the trash that goes through long supply chains.
Fruits and vegetables begin to lose their nutritional value just 24 hours after being picked. Locally sourced foods are fresher, grown naturally, taste incredible, and maintain nutritional value. There’s no denying that buying these ingredients is slightly less convenient and slightly more expensive. At the end of the day, consider the value vs. the downsides. If you cannot understand how the benefits outweigh any inconveniences, perhaps you are in the wrong place.
6. Taste As You Go
Be mindful of the three T’s of cooking: Taste, Texture, and Temperature. The more you taste and smell as you cook, the better your food will turn out. Taste before you start cooking and every few minutes as you cook your meals.
Texture is part of flavor. The starting texture of your ingredients and the changes that occur as you cook them is crucial to the final dish. Throughout the cooking process, keep an eye out for changes in the texture of the food.
Magnify your sense of taste with your sense of smell. Basic flavors like sweet, salty, bitter, and spicy are the ones you can taste. Much of the overall sense of taste encompasses smells, too; pay attention to everything you can smell as you cook and adjust accordingly.
7. Use Recipes as Inspiration — Not as Marching Orders
If you’re baking and a recipe calls for exact amounts of certain ingredients, then, by all means, follow the recipe as it’s presented. Other than baking, though, do not google a recipe and “finely chop 2 cups of carrots, 2 stalks of celery, and 1 whole yellow onion.” This is not cooking. This is carrying out a set of direct orders. Have faith in yourself, and allow yourself to stray from a recipe or combine ideas from multiple recipes. That is what cooking is about. In his book, Think Like a Chef, Tom Colicchio (Bald Top-Chef Judge, Chef/Owner of many notable restaurants, including his flagship restaurant, “Craft”) speaks of cooking as a craft. I challenge you to shift your paradigm from simply preparing food to engaging in a craft.
8. Season Your Food Properly
The one thing that can make a big difference in how your food tastes is how you season it. Salt’s most important role is to enhance other flavors in your food. When seasoning with salt, apply it 12 inches above what you’re cooking. Use your fingers to sprinkle the salt, covering all areas evenly. Don’t ever use a “shaker” or any of those gadgets; a Bed Bath & Beyond ninja “tool” is one of the fastest ways to get thrown out of a professional kitchen. Season your food before you cook, while you cook, and, if needed, after tasting, when you’re done cooking.
9. Utilize Mise en Place, Always
The French phrase "Mise en place" translates to “Everything in its place.” Pre-measured amounts of each necessary ingredient make cooking go much more smoothly and make you a much better cook. Mise en place also helps to prevent avoidable errors. There is a common, systematic, and methodical approach that all respectable cooks adopt. Every time you cook, putting together a good mise en place lets you start with a structured, intentional, and deliberate mind.
10. Cook With a Fiery Passion for the Ones You Love
Commandment #10 is non-negotiable. It’s an absolute must and a universal law: If you do not have the inner passion for food, your loved ones, and living your life fully, then you will never craft great food.
You can be the most technically skilled chef out there. You could have worked in New York City’s three Michelin-starred restaurants; this doesn’t matter. You will be a good cook, without a doubt. But you will never be a great cook who can spread love through cooking.
I love quotes. I used to keep a dry-erase whiteboard at my station at every restaurant to write my quote of the day. The quotes were from people like Aristotle and Dr. Seuss. Surprisingly, my favorite quote is not from one of history’s greats. It comes from a fellow chef I worked with who had a passion for cooking and a supernatural ability to fire up any kitchen’s staff. One Saturday night, after completing another fully booked service, we talked about the connection between love and cooking-how wonderful it is to make the world a better place through the craft we both loved. I’ll never forget this quote: “Cooking for someone is the most intimate connection one human can have with another.”
If you thought cooking was boiling pasta and whipping up a sauce, you would never understand a real chef. Keep cooking with a deep passion. Every day, you can spread positive energy, culture, life experience, and delicious food throughout the world.


Nowadays, with the continuous development of freeze-drying equipment, freeze-dried foods have begun to quietly enter people's lives, such as freeze-dried fruit slices, freeze-dried instant soup, freeze-dried dehydrated seafood and vegetables. Freeze-dried foods do not contain any additives. They are ideal nutrients and healthy natural foods. They can be stored at room temperature for more than 5 years without preservatives.
At present, there is a vacuum freeze dryer on the market that can be used for lyophilization of fruits and vegetables. Freezing and drying under vacuum conditions can not only maintain a complete product shape, but also make the fruit and vegetable foods have a crisp taste and can also be used in foods. Color, aroma, taste, and nutrients are retained as much as possible, and the shelf life of food is effectively extended.
FRP Water Softening Tanks, also called FRP water filter tanks, fiberglass water pressure tanks, fiberglass water filtration tanks, can be used for residential, commercial and industrial water treatment!
Color options: Natural, Blue, Gray or customizedLiner: PE for sizes 0817-2162; FRP for 1865-8096;
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Our first pickup was light but we were told more will be available in the coming weeks. It is great to be able to partner with distributors and manufacturers who are so willing and able to help.
Have you ever wondered what three tons of jelly looked like? Probably not but this is it! Three pallets of jelly ready to be distributed to food pantries, schools, and families in need. Brothers of the Bread works daily to help support local charities that require donations to assists those in need.
If you are a business that has food or other items to donate please contact us. We will ensure those items are distributed to those who need them most.
If you are a charity in need of donations or a family who needs some help please contact us to make arrangements for a single delivery or reoccurring deliveries.
Brothers Of The Bread just received a donation of hand sanitizer and antibacterial soap from Walmart. As with our food donation, these will go to food pantries, schools, and families in need of support.
Everyone needs a little something salty once in a while. We were fortunate to partner with a chips and other assorted snacks manufacturer / distributor in the area to bring a wide assortment of bagged snacks. In the photo you can see the donate ready to be distributed to food pantries, schools and others in need.
One hundred and twenty (120) cases of grape and strawberry jelly were generously donated. This jelly will quickly be distributed to local food pantries from Niagara Falls to Rochester. We frequently make trips to numerous food manufacturers and distributors to pick up pallets of food that are then distributed to those in need. Either through food pantries or directly to families who request help. Please feel free to contact us if you are in a position to donate or if you find yourself needing a little extra to help feed your family. Everything is confidential. We accept all donations and are willing to set up a schedule to pick up the food at your convenience. Contact us for further details.


While looking through our recent Countryside & Small Stock Journal I came across an article about vinegars which included instructions on how to make your own apple cider vinegar. I decided to give it a try yesterday, and in three to 6 weeks we should know how I did!
The instructions were simple, in two sterilized half gallon jars add your chunks of apple or peels, and cores until the jars are three quarters of the way full. You then add a sugar water mixture, which is approximately 1 tbsp. of sugar to 1 cup of water. Making sure that the sugar is fully dissolved before adding. Fill the jars until the apples are covered. The article suggested using a plastic zip lock bag filled with water to weight the apples down so that they remain submerged. I did that and then covered the jars with cheesecloth to keep out bugs. I then placed the jars in the hoosier cabinet in our pantry. I am supposed to check the jars every few days to make sure that no mold is developing, if it does you have to throw out the mixture and start over.
We really enjoy getting the Countryside and Small Stock Journal. In this issue the kids really enjoyed the articles on owls!


Back by popular demand, the 97 Street Pub. Whether you knew the pub in years past or you’ve just discovered it, there are some things everyone just loves about 97 Street: the laid-back vibe, the servers that know your usual, the fantastic selection of craft and BC beers, and an Okanagan-inspired menu you won’t find in any other pub.
We have comfort food signatures like East Coast Lobster Pot Pie, specials like Tuesday’s House Ale Battered Fish, and share plates like blackened catfish tacos.
The pub also has the perfect dish for lunch hour, happy hour and ‘five o’clock somewhere’ hour. Did we mention the Carny Plate?
Hotel guests and locals will be pleasantly surprised at the level of farm-to-table inspired dishes available.
Thanks to our amazing menu, great service and casual atmosphere, 97 Street Pub has quickly become the lounge of choice for business lunches and drinks with friends alike. So, sit back at a table or pull up a bar stool, and have a good meal and a good time.
Good food and good times await at 97 Street Pub, where you’ll find a stellar selection of tap beers, fantastic service and a menu that will make you forget you’re in a pub.
Chef Cliff Huck
This is not pub food. This is 97 Street Pub food. What’s the difference?
We’ve got an African-inspired lamb burger that fuses curry, cucumber yogurt, feta and harissa spice. An Okanagan Club with local apricot preserve and brie in the middle. And a bacon jam ‘tear and share’ dip for artisan bread. That’s right. We said bacon jam.
“This is not what you’d expect to see on a pub menu,” says head chef Cliff Huck, who set out to create a menu that really captured the flavours and values of the Okanagan and catered to the hearty and share-style desires of the pub crowd.
“I thought, ‘What can I do with comfort food that’s different?’”
At 97 Street Pub, we’re all about wholesome, handmade, fill-your-belly-in-a-good-way kind of meals. And we’re just as committed to sourcing fresh, local and organic ingredients when we can. Our beef comes from a farm in Armstrong. In summer, the herbs are grown in our own garden. We buy our greens and cheese from local producers.
Yes, you’re at a pub,
but the food is really, really good.
...good food, some good live music, very friendly staff and it's a nice, clean venue. Very central location, with some supermarkets, the mall, and other shopping nearby.
Was here with my cousin Saturday night while we were in town, the beautiful lady's behind the bar were awesome! and we had a ton of fun! Definitely will be back again when I am in town.
If you’ve had your fill of the amazing amenities Kelowna is home to, it may be time to recharge and refresh. Here are four reasons why you should consider escaping the heat and sun and spend a little time in a Kelowna sports bar instead.
It’s Wednesday afternoon, and you’ve just spent a long day in the office working through piles of backlog. When the day is finished, reward yourself with a trip to a wings restaurant that not only serves up some of the best wings in town, but amazing drinks and meal options. Before cruising over to the nearest pub offering wings, do a little research first.


Sunday Jazz & Blues - Returns April 21st 4-7 pm | Tuesday Open Mic Nights - Tuesdays 6-8 pm
Oysters Now Available Fridays, Saturdays & Sundays
Now Presenting Weekend Specials ~ A Taste of Southern Flavor Right To The Napa Valley
Buster's Southern Barbecue has been serving up southern style BBQ in California since 1965. Located in Calistoga, California, in the heart of wine-country, Buster fills the streets with the whispering aroma of authentic Louisiana barbecue. His love for Calistoga is mutual, and Buster’s Southern Barbecue is a staple in the little tight-knit community.
Indoor and Outdoor DINING OPEN!
T0-GO ORDERS WELCOME!
CALL US AT:


(90 minutes / minimum 12 children)
Don't forget your birthday cake and party bags.
Freezer available if required.
NO OUTSIDE DRINKS ALLOWED. NO PARTY POPPERS, WHISTLES,
HORNS, CONFETTI, GLITTER OR GUM PLEASE.
BYO Food - $245 for 12 kids (additional children @ $19 each)
* we provide tables & chairs and unlimited jugs of water
CATERED - $350 for 12 kids (additional children @ $28 each)
Includes: Party Pies, Sausage Rolls, Hot Chips, Fairy Bread, Cocktail Frankfurts, Filtered Water
* we provide tables, chairs, plates, cups, napkins, spoons & cake knife
PLATTERS available by pre-order
HOT - 28 mixed Sausage Rolls & Pies or 60 mini veg spring rolls @ $40
SANDWICH - 8 assorted Ham, Chicken, Lettuce, Tomato, Mayo, Cheese on White & Wholemeal @ $50


With one of the finest restaurants in Halifax, and a recent addition in Dartmouth, The Wooden Monkey is the place to eat locally grown organic produce.
Not only am I really looking forward to the delicious food that they serve, I am extremely happy to dine with people who provide material support for the local farmers who share their commitments to human health and the environment.
Excellent food – from the heart! I am so looking forward to enjoying a taste of “The Green Tsunami”!
I couldn’t have asked for a better introduction to Canada, as I walk 3,900 miles across the nation. Especially in a year when Canada is celebrating 150 years since Confederation. #Canada150
I would like to thank all at The Wooden Monkey for your very kind support!
As would everyone at Ataxia UK I am sure 🙂
The Wooden Monkey Website: www.thewoodenmonkey.ca


Month Long Supply (With Heaters)
MRE Quick Facts
- 5+ year shelf life.
- Compact, light, easy to pack.
- No cooking, heating, water or preparation required.
- Can be eaten hot or cold.
- 1200 - 1300 Calories per meal.
- High energy and good nutrition.
- Fresh off the production line. The shelf life is YOUR shelf life!
This package includes:
- 60 Main Entrees
- 60 Heaters
- 60 Sides
- 60 Desserts
- 60 Crackers
- 60 Jelly Packs
- 60 Spreads
- 60 Beverages
- 60 Instant Coffee
- 60 Accessory Packs (Salt / Pepper, Spoon, Napkin Etc.)
This discounted Month Long Supply of MRE's is enough to sustain a person for 30 days and includes 5 cases of MRE's with heaters. 60 meals in total, this supply will protect you against many of life's emergencies and natural disasters.
These MRE's (Meals Ready to Eat) just like the US military rations that our soldiers use every day to provide them with the energy and nutrition they need in the field. They are made by Sopakco, the leading manufacturer of MRE's for the military. Each food item is enclosed in an aluminum pouch with polypropylene laminate that makes them remarkably durable while maintaining a lightweight and compact enclosure. These meals are the perfect way to prepare for all types of emergencies and are a perfect addition to 72 hour and auto emergency kits. They are also a great addition to any long term food storage plan and are great for hunting and camping too! Just grab them and go, knowing you have a delicious meal in hand.
While MRE's can be eaten cold we highly recommend purchasing the MRE heaters with your meals. They are an inexpensive add on and only require about a tablespoon of water to warm your MRE meal by chemical reaction in a matter of minutes, no fire or gas stove needed. It can make a difference in moral and lets face it, a hot meal is better than a cold one any day!


Cheap High Protein Foods. Best Protein Foods
We human being eat food daily to get proteins and vitamins and minerals to live a happy life. But all foods do not contain the same amount of proteins and vitamins. so to get all the requirements which our body needs to live a happy and healthy life we consume foods that have more proteins and vitamins.
so we are going to know foods with high protein:
We love to eat chicken. Chicken breast is a great source of protein. Lean beef is also enriched with high protein. A cooked chicken breast with the amount of 170 grams, has around 53 grams of protein. Chicken breast also contains high calories, fats.
Chicken is a food, that consumed by worldwide. Bodybuilders, they love to eat chicken breast. We can eat more chicken without worrying to get high fats.
In meat also we can eat turkey to get high values of protein. A 100 grams of turkey contains 188 calories.
An egg is a good source of protein and fewer people know about this fact. Eggs contain high protein and it is the most nutrients food in the world. An egg is also the healthiest food.
An egg is loaded with high fiber, high protein, vitamins. An egg is also contained with eye-protecting antioxidants. As an egg contain healthy fats so we can eat more eggs without worrying about.
According to egg sizes amount of protein varies.
Egg white contains more protein than egg yolk. So we have to eat the entire egg to get a high amount of protein and nutrients.
Also, an egg contains biotin so it is a good source to get healthy hair.
Fish is a no doubt healthiest food. As it contains omega-3 fatty acid, it has high nutrients, it helps to reduce the risk of heart attack, it helps prevent asthma. Among all fish, tuna is the most lovable fish.
Also salmon fish enriched with the good amount of protein and calories. 100 grams of salmon fish contain 208 grams of calories.
If we want to take complete consume complete protein intake, we have to eat much amount of Legumes. Lentils, peas, beans, kidney beans are rich in proteins. Legumes also contain a high amount of phosphorus, potassium, iron, and vitamins. Legumes also contain amino acids.
Cheese, cottage cheese, milk, and yogurt are the great sources of dairy products to get whole protein. Milk protein helps to build cells a faster way and drinking of milk also helps improvements of metabolism. Dairy products also help to get healthy bones.
A human body is made of proteins. Proper protein and diets help our body to function properly and also the growth of our body. So consuming a good amount of protein helps strong immunity and healthy skin and hair.
So we hope this post gives some knowledge about Cheap High Protein Foods.
Also, read – How to use guava leaves for skin hair and health


The TCC Food Court is located in the Opgaard Student Center, Bldg. 11. A variety of food and beverages are available in the Food Court including sandwiches, pizza, bagels, Asian food, and espresso. In addition, the grill provides breakfast and lunch items.
The Food Court is closed on professional development days, and hours vary on mid-quarter educational planning days, holidays, finals week and summer quarter.
Additionally, food and beverage machines are located in many buildings on campus.


Food safety and health are of utmost significance in the food market. Maintaining high standards of cleanliness and also sanitation is vital, not only for the credibility of the establishment but additionally for the health and well-being of its clients. In business food setups such as restaurants, hotels, and various other foodservice establishments, the application of effective hygiene methods is crucial. In this write-up, we will certainly discover the importance of commercial food sanitation as well as the vital steps involved in making sure a safe and hygienic environment.
Most importantly, commercial food cleanliness plays a vital function in preventing foodborne diseases. The Centers for Condition Control as well as Avoidance (CDC) estimates that yearly roughly 1 in 6 Americans (or 48 million people) get ill, 128,000 are hospitalized, and 3,000 die of foodborne conditions. These numbers highlight the extent of the concern as well as highlight the demand for positive measures to prevent foodborne illnesses.
Among one of the most basic aspects of industrial food cleanliness is complete cleansing. This includes normal and careful cleaning of all cooking and storage space areas, tools, devices, and surface areas. Proper sanitization of cutting boards, countertops, sinks, as well as various other food-contact surface areas is vital to prevent the cross-contamination of hazardous bacteria and also pathogens. Applying a cleansing schedule, making use of suitable cleaner, and training team on correct cleaning techniques are all important action in preserving cleanliness as well as preventing the spread of contaminants.
Along with routine cleansing, correct food managing techniques are crucial for keeping food safety. This includes correct hand health for all personnel, using handwear covers and other safety equipment when necessary, and the careful handling and also storage of raw and cooked foods. Team must be well-trained in treatments such as proper refrigeration and temperature level control, lessening the danger of microbial development as well as the putridity of food.
Additionally, routine maintenance of devices and facilities is crucial for industrial food cleanliness. Malfunctioning devices, leaks, or insect invasions can develop an unhygienic setting and compromise food safety. Routine evaluations, preventive maintenance, as well as timely repair work are essential to address any type of possible problems prior to they end up being serious problems. In addition, establishing a parasite control program and also making certain the appropriate storage space and also disposal of waste are essential parts of preserving a hygienic environment.
In conclusion, commercial food cleanliness is of utmost significance in the food sector. Applying efficient hygiene practices plays a vital role in preventing foodborne health problems, making sure client complete satisfaction, and safeguarding the credibility of food establishments. By focusing on normal cleansing, taking on correct food managing methods, and also carrying out routine upkeep, foodservice facilities can produce a safe as well as sanitary atmosphere for both personnel as well as customers. Compliance with food safety policies and criteria need to constantly be a leading priority for every company associated with preparing and offering food.


When I first decided to open restaurants across the UK, one of my dreams was always Bavette Steak House. Behind the scenes, I’ve been working on the menu for this site for almost four years. I’ve always loved to eat meat and I know so many people around the world are as passionate about the cuisine as I am.
From friends and family to customers and clients, I’ve met plenty of meat-lovers over the years and I wanted to create a concept that would appeal to seasoned steak fans and the general public alike. My aim is to show people how important the details are when it comes to meat – from the nutrition that goes into it to the cuts to the cooking and serving that create a quality product. That’s the main reason we’re opening Bavette Steak House.
Guven Serce, Founder.


A wonderful way to use the turkey carcass after a holiday feast.
|Rich turkey broth, well made, gelled when refrigerated.|
|The end result is an aromatic turkey soup|
Aromatic Turkey Carcass Bone Broth
In a large slow cooker combine the following, and fill it to the brim!
- Rip all the lean from the turkey carcass after you have fed the family with it
- Set aside the lean
- Tear apart the carcass with hands, add in all the organs, skin, bones, ligaments, everything! Nothing wasted!
- Add in any egg shells you have saved, up to 6 total, chicken eggs fine, duck eggs better!
- If you have the feet toss them in too, and the neck
- Add 1/2 cup of organic apple cider vinegar with the mother such as Bragg's
- Add 2 tsp of quality pink salt or sea salt
- Add 2 tsp of black pepper
- Add the leafy heads of 4 celery
- Toss in two large carrots
- Toss in a split open shallot or three
- Toss in some cloves of garlic, to taste
- Fill to top with cold water, place on medium or high heat over night, check after 2 hours on a timer to ensure you have not over filled and its boiling out.
Separate the liquid 24 hours later
- Strain the liquid out via wire mesh strainer, into another large pot
- You can toss the remaining odd bits that have transferred their nutrients to the broth, or you can save them for other uses such as dog food, or composting in an Oscar
Making the "soup broth then soup"
- Optional, you can add one litre of organic, paleo quality chicken broth at this point if you wish more volume. This can improve the taste a bit if needed (not likely) and still allows you to access all the nutrients over time. There is no downside to doing this its purely your choice
- Boil down the broth on high until the flavor concentrates to a level you like, taste each 15 minutes
- Chop up and add the following
- 4 stalks of celery, cubed fine
- 3 shallots, chopped fine
- 3 large carrots, chopped fine
- 1 large green bell pepper chopped fine, seeded first
- As much garlic cloves chopped very fine as you like
- As much lean turkey meat as you like, chopped coarsely
- Slow cook long enough to heat through and soften the aromatic vegetables


Cnr Argyle and Harrington Streets
The Rocks NSW 2000
(02) 9252 2431
Dinner for 2: We had tuna sashimi, prawn tempura, deep fried oysters, agedashi tofu, seaweed salad, chawanmushi and pink rock salt wagyu.
Verdict: Delicious Japanese food in a serene dining environment.
Shiki is the “longest established Japanese restaurant in Sydney” according to the restaurant’s website, and celebrates 27 years in 2011. It’s been part of The Rocks’ landscape for so long now that perhaps future customers overlook it in favour of more recently hyped restaurants, such as the relatively new “Sake” across the road. Having never dined at Sake, I can’t draw a comparison, but Shiki serves reliably delicious traditional Japanese fare each time I have been here, and this night is no exception.
We don’t have a booking but it’s a sleepy Sunday evening and we are promptly shown to a table (prime position by the window – score!). We make our order, and the service is excellent (accommodating my request for just 4 pieces of tuna sashimi as my dining companion does not eat raw fish – the usual serving size is 12 pieces). The tuna sashimi is fresh and I savour the smooth texture, the perfect beginning to our Japanese dining experience. The prawn tempura is excellently done – the batter so light and crisp, with a juicy plump prawn inside. The agedashi tofu is silken and delicious, served with a sweet broth and mushrooms. Seaweed salad is one of my staple orders in any Japanese restaurant, and this one meets my hungry expectations. The same applies to chawanmushi – I love the creamy texture and lovely flavours. The only dish I probably would not order again is the deep fried oysters – they are a lovely deep-fried brown, and an experimental order; I prefer oysters fresh with just a squeeze of lemon.
The most exciting thing we’ve ordered is the wagyu short rib, which is to be grilled at our table on a natural “gan-en” pink rock salt plate. Hubby cooks the meat just right and we indulge in the moist, fatty mouthfuls of scrumptious wagyu. This is certainly the climax of our food story tonight. We end with green tea ice-cream and leave with our tummies full and happy.


Rich, tasty & great for you with Omega-3 fatty acids and essential vitamins, our Campbell Duck Eggs are a delicious way to boost the nutrients within your daily diet. These flavoursome eggs are collected from our British rare breed Khaki Campbell Ducks, with a creamier texture than chicken eggs and a pearly white shell. Perfect for fluffy cakes, silky custards and yummy breakfasts.
5 in stock
We can supply fresh duck eggs upon order. These are produced by our free-range, native breed Campbell ducks and are not only excellent for cooking but also as a great replacement for chicken eggs. Ducks do not require vaccines or worming making our free-range duck eggs a far healthier choice.
Duck eggs have more magnesium, calcium, iron, Vitamin B12, Vitamin A & thiamine per 100 grams, and are a great source of omega 3 fatty acids, which are vital for a normal metabolism. They also:


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"PISTACCHIO VERDE DI BRONTE D.O.P."
Harvested only once every two years from the volcanic region of Bronte in Sicily, Verde Dorato pistachios are rare and deliciously rich in taste and nutritional value.
All Verde Dorato products have the protected designation of origin certification, DOP. This certification ensures the quality and authenticity of our pistachios, which are grown and processed in a sustainable way and are traceable to their region of origin.
Pistachios are among the healthiest of nuts; rich in antioxidants, protein, vitamin B-6, fibre and potassium. Some additional health benefits include anti-inflammatory effects and reduced cholesterol.
Verde Dorato's product packaging is plastic-free and uses only a selection of 100% compostable, biodegradable, and recyclable materials.
Please help us in our efforts to protect the environment by disposing of our packaging appropriately.
Our certified 100% compostable packaging selection is made exclusively from corn, cellulose and water based ink. It is fully biodegradable and has the added benefit of providing important nutrients back to the earth.
Boost your garden with our compostable packaging!
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I love a good Merry Berry recipe! And this was so easy to do, lets get started shall we...
For The Cakes
125g (4oz) soft butter
125g (4oz) self-raising flower
2 large eggs
finely grated zest of 1 small lemon
For The Icing
125g (4oz) soft unsalted butter
250g (8oz) icing sugar
Juice of one small lemon
Line the muffin tin with paper cases.
Put all the cake ingredients into a bowl and whisk until it's evenly combined and smooth
Divide the mixture between the paper cases and bake in a preheated oven at 160°C (gas mark 4) for 20-25 minutes.
Whilst that's in the oven start making the icing.
Put the butter and half the icing sugar in the bowl- whisk until smooth. Add the lemon juice and the rest of the icing sugar then whisk it all again until light and fluffy.
Decorate however you like!
It will make 12 cupcakes in total!
I decorated it with broken chocolate because we didn't have much else in the house. They were so easy to make and I hate baking! But anything by Mary Berry seems to go alright, if I can do it so can you! Oh... and the best part is eating them... they taste amazing! They are definitely moreish, I had two in one sitting.
*Sorry if any of the photos are blurry, I think I got a little too excited.*


Watermans Restaurant, Bar and Safehouse is an "alternative" place to eat, with a beautiful view of the river. Visit Watermans Restaurant and Bar at 22 Pier Ave, Hermosa Beach, CA 90254, USA.
Phone number: +1 310-372-4462
Street address: 22 Pier Ave, Hermosa Beach, CA 90254, USA
Read a review on Places to Eat Near Me: http://restaurants-nearme.com/restaurant/watermans-hermosa-beach/


. . . for new recipes? Various websites, or recipe books or a combination?
I have been following this blog for years - somehow in following various running blogs, I happened upon Jenna's blog, eat, live, run. I immediately loved it, her writing, her stories, she easily pulls you in.
Her blog has evolved over the years and is now my first place to stop for new recipes. I can honestly say that I have loved every single recipe I have used and I have used many, over and over again. You must check it out.
Last night I made the Spicy Thai Shrimp Skillet - here. Oh my gosh it was delicious. Her recipe included marinating the shrimp with Stubb's marinade - we used the Pork, which was nice and spicy (hot). The outside temperature was single digits last night, so the added heat was more than welcome. We made 2 small changes to Jenna's recipe, one was I added more marinade to the skillet and we made more brown rice (2 cups) and then served the shrimp and veggies over the rice. It was delicious. Here is a picture (from the left-overs that we ate today) and it tasted just as good).
This evening I made Broccoli Wild Rice casserole, HERE, not one of Jenna's, but from The Pioneer Woman and recommended by Jenna. Again it was delish, so creamy and good. I made a small addition of some chicken, but other than that, followed the recipe. It filled a good size casserole dish, so we will have leftovers for a few evenings.
All this talk about cooking got me thinking! I have been wondering if I could do my own version of the "Julie/Julia project" as a 2014 goal. In case you aren't familiar; Julie Powell began her famous blog, "The Julie/Julia Project," in 2002, at the age of 29. The blog chronicled Powell's attempt to prepare all of the dishes described in Julia Child's classic cookbook, Mastering the Art of French Cooking, in just one year. 524 recipes in 365 days!
I have seen glimpses of the movie, but not in its entirety and have never read the book. Looking up information for this post, I see that most reviews are negative for both the book and movie . . . but I don't care, I love the idea of expanding my recipes and cooking out of my comfort zone.
Since I love Jenna's recipes, this would be a perfect goal for 2014! But how would I do this? She has far too many recipes on her blog which would make it impossible for me to get them all done in one year! But I think I would be able to cook all of her main dishes, currently sitting at a few more than 150, over the next year. Add in some salads, snacks, desserts, etc and we will be eating all of our food for 2014, compliments of Jenna's eat, live, run blog.
Now my biggest decision is whether to start now, or wait for 2014?
Since I made the Spicy Thai Shrimp Skillet last night and the Wild Rice casserole tonight, I am going to start now. I figure with vacations and other busy times, I probably need a head start!
My plan will be to reference the recipe (giving credit to Jenna) and comment on each one. This will give me another reason to blog on a regular basis.
Stayed tuned for my journey!
No running today - but we did head out to the dog park with Sophie at the end of the day. The winds were still bitter cold, but the sunset was beautiful.
Enjoy the moments!


Our aim is to provide high quality fresh food direct to any location.
Whether you need to cater for staff or customers, an office party
or a working lunch,
a picnic or a team building event, we can work to your requirements
within your budget.
A LA CARTE
Our A la Carte menu covers a diverse range of tastes, you can
either devise your own menu or one of our team will tailor-make
it for you. If you require any food that is not mentioned here,
please ask and we will do our best to accommodate your needs.
There is nothing better than a sensational BBQ in the Summer.
We can provide BBQ equipment for as many people as you'd like
to cater for. There's no better way to eat!
And you may choose anything from our extensive menus.


Ripe Bananas: 2, if small, then 3/4
Any Oil: Half cup (I used Rice bran oil)
Vanilla essence: 2 TSP
Lemon juice: 2 TSP
Self raising flour : 2& 1/2 cups
(Or if Maida is used then 1/2 TSP baking soda and powder each)
Sugar: 3/4 cup (I used brown sugar)
Coconut milk: 1 cup
Salt: 1 TSP
Some cashew nuts and Pistachio (optional). If not available no worries
How to make
First mash the bananas
Then put oil, sugar
Add vanilla essence and lemon juice
Mix them well
In another bowl mix Maida, baking soda, baking powder and salt
Add coconut milk. Keep mixing.
You can use a hand blender or just put everything in a blender. Justice is made to them anyway
Preheat the oven at 180 degree Celsius
Now in the muffin tray put the muffin cups and put the batter. Keep some space. Don’t fill it otherwise it will overflow once cooked
On top put cashew and Pistachio nuts
Put it in the oven. Check after 15 minutes. Take out and change the side of the tray and again check with a fork after 15 minutes. If it’s ready then the fork will come clean.
Your Vegan Banana Muffins is ready..


What should I bring to my residency?
Extra layers — even in the summer months, it can be cold here! Bring sweaters, warm socks, long underwear.
Tea, coffee, or other hot drinks if you are particular
Art supplies (bring or ship)
Printer, if desired
Computer charger, cables for printer/scanner/phone/camera, etc.
Bank card, Euros
Visa, if required
Printed map and handbook (sent to residents by email)
Guidebook or phrasebook, if desired
Plug adapters/converters (Dickinson House does not have these!)
Clothing detergent (washing machine on site)
Where is the nearest shop?
Machelen, which is about 2 km away, has a ‘tabac’/newspaper shop, a very small grocery store (no specialized food, but fresh fruits, vegetables, etc.), a butcher, a baker, a bank, and a few other shops (and cafés, restaurants). If you want a US-style grocery store, the nearest is Smatch on the Kortrijksesteenweg (about 3 km).
How do I find you/how do I get there?
All the information you’ll need is on our ‘Getting Here‘ page. If you have questions, feel free to email.
I am gluten- or lactose-intolerant. Can I find food I need in Belgium, or should I bring it from home?
Delhaize in Deinze (7 km) carries gluten-free bread and other products, as well as rice, soy, and nut milks. A baker in Machelen makes gluten-free bread. Although we can’t provide menus to fit all special dietary needs, if you let us know what you can’t eat, we’ll try to accommodate.


The Ribco. Brand of Pre-Cooked Marinated Spare Ribs has been supplied to the hospitality industry in South Africa through its sister company Ribs ’N Meat ,since 1992.
Ribs ’N Meat is a licensed supplier to numerous Franchise and Retail groups throughout South Africa and exports to SADEC countries for these groups trading outside of South Africa’s borders.
Only the Best Spare Ribs are used in the processing of product for the Ribco. Brand. These are sourced and imported from Europe in order to meet the Quality Standards and Consistency required to insure supply and demand quotas are met for the South African market.
With 25 years knowledge and experience gained from trading in the market place, it is of utmost importance to have Food Safety Standards and accredited practices in place to protect the consumer with traceability. That is why Ribs ’N Meat has these Accreditations in place ,
HACCP – International Food Safety Standard
PRRS – Production Plant for Importation of restricted pork products into RSA
Import – Licensed
Export – Licensed, SADEC Countries
All product are traceable from Farm to Fork.
We at Ribco will meet with the prospective client in order to put together a tailor made product, specific to our clients need.


Cheese Packaging Machinery
Crafting the Perfect Package for Every Cheese
At WPM, we understand that cheese is not just a product; it’s an experience. From the creamy bries to the sharp cheddars, each cheese has its own story and character, and the packaging is a critical part of that narrative.
Our range of cheese packaging machinery is designed to address the unique challenges of cheese packaging, combining the need for preserving freshness and flavor with the demand for consumer appeal.
Vacuum Packaging Machines
Extend the shelf life of cheeses such as aged gouda or blue cheese by removing air and sealing in freshness with our robust vacuum packers, which are available in various sizes to accommodate everything from small wedges to large wheels.
Cheese Thermoforming and Tray Sealing Machines
Create custom-shaped packaging for specialty cheeses with our thermoforming machines, then seal them with precision using our tray sealers, which are ideal for products like feta in brine or fresh mozzarella.
Cheese Flow Wrapping Machines
Wrap individual cheese slices, sticks, or blocks with our flow wrappers, ensuring a consistent, tight seal that's perfect for portion control and convenience items like string cheese or snack packs.
Shrink Wrapping Cheese Machines
Shrink wrap provides a second-skin packaging solution for cheese, offering protection and a clear view of the product, suitable for gift baskets, cheese boards, or multi-packs.
Form, Fill, and Seal (FFS) Machines
Our FFS machines can create a variety of bag types, from pillow bags to stand-up pouches, ideal for shredded cheeses, grated parmesan, or crumbled varieties, with options for resealable closures to maintain freshness after opening.
Labeling and Date Coding Systems
Accurately apply labels with brand logos, product information, and barcodes, along with date codes for tracking and freshness, ensuring compliance with labeling regulations and consumer confidence in product quality.
Cheese Dicing and Shredding Lines
Prepare your cheese for packaging with our dicing and shredding machines, which cut cheese into uniform pieces, ready for further packaging into bags or containers.
Rotary Cup and Tray Filling Systems
For pre-portioned servings such as spreads or soft cheeses, our rotary fillers dispense the exact amount into cups or trays before sealing them with lidding films or snap-on lids.
Weighing and Grading Systems
Integrate precision scales into your packaging line to ensure each package meets the specified weight, and employ grading systems to sort your cheeses by weight or size for consistent packaging.
Case Packers and Palletizing Robots
Automate the final stages of your packaging line with case packers that gently pack the finished cheese products into boxes, and palletizing robots that stack these boxes efficiently, preparing them for distribution.
Why Choose WPM for Your Cheese Packaging Machinery?
Preservation of Freshness and Quality
- Our machines ensure an airtight seal to maintain the cheese’s optimal humidity and temperature conditions, extending shelf life while preserving taste and texture.
Adaptability to Various Cheese Types
- Whether you’re packaging soft, semi-soft, hard, or processed cheeses, our machinery can handle different textures and consistencies, ensuring gentle yet efficient packaging for each variety.
Customizable Packaging Styles
- We offer solutions for diverse packaging options, including vacuum packs, shrink wraps, trays, pouches, and boxes, allowing for branding flexibility and market differentiation.
Hygienic Packaging Processes
- Our equipment is designed with hygiene as a priority, meeting the stringent sanitation standards required in the cheese packaging industry to ensure product safety.
- Keep up with consumer demand with our high-speed packaging lines that enhance productivity without compromising the artisanal quality of your cheese.
Reliable After-Sales Support
- Benefit from our comprehensive after-sales service, including installation, training, and ongoing maintenance, ensuring your operations run smoothly and efficiently.
If you have any questions let us know
Do you have any questions? Write and our specialists will answer you.


Cafe: Left of FieldJune 16, 2016
You know when you get food envy at a restaurant while eyeing what everyone else ordered? That pretty much sums up eating at Left of Fie...
You know when you get food envy at a restaurant while eyeing what everyone else ordered? That pretty much sums up eating at Left of Field. I'd read about this new cafe opening up near my parents neighbourhood, in Rhodes and after reading the menu I insisted we had to go.
^^ Excuse the ratchet hair, we had just flown from Lismore to Sydney that morning and my personal appearance was obviously not a priority.
Ok sorry for the lack of food photos but we literally just ate it as soon as it hit the table. I got the "gin- and juniper-cured trout with fennel, poached eggs and yuzu foam" and R got the "quail brined in honey & lemon, moghrabieh, dates, chorizo and onion rings". In case that wasn't enough food (it was...) we also got a side of shoestring fries with pecorino & truffle oil. I have no idea what yuzu foam even is but the food was so so tasty. I highly recommend! The cafe itself is pretty trendy for an innerwest/western suburbs eatery (no offence, I grew up in the west).
I'm eyeing the crab burger and hotcakes with earl grey custard and maple popcorn still. You know it's love when you've already picked out what you're ordering next time...


To enjoy a kaya toast brekky at home:
1. Make kaya in 10 minutes using the recipe here, up to one week ahead. On no account make kaya the traditional way which involves a double-boiler and stirring for hours on end. If you have a lot of free time, I suggest you bathe your dog, read a book, or take a nap.
2. The night before the kaya toast breakfast, remove eggs from the fridge to let them come to room temperature.
3. 15 minutes before serving, put the kettle on.
4. Pour some boiling water into a pot, enough to fill about 4 cm. Using a spoon or ladle, put the eggs in the pot. Add more boiling water as necessary so that the eggs are just submerged. Cover the pot and set the timer for 10 minutes for 55 g eggs. For bigger eggs, increase the time by 1 minute, and vice versa. If the pot is crowded, increase by another 1 minute, and vice versa.
5. Pour some boiling water into serving bowls. Half-boiled eggs should be served in warm bowls, don't you think?
6. Make the drink of choice, which is kopi gau xiu dai for me.
7. Set the table – kaya, butter, dark soya sauce, ground white pepper, knives, spoons, plates, etc. Or maybe you'll be setting the tray for a lucky someone who's getting breakfast in bed?
8. After the eggs have been steeping for 5 minutes, toast the bread.
9. When the timer goes off, drain the bowls and eggs.
10. Tuck in whilst the toast and eggs are hot. Break 1-2 eggs into a warm bowl, using a spoon to dig out the residual egg white in the shell. Season with dark soya sauce and ground white pepper to taste. Spread a piece of toast with kaya, then top with sliced cold butter. I like my kaya roti thick-sliced and open-faced; most people do thin-sliced and closed, I think. Stir the egg(s) slightly and dunk the toast. Enjoy!
Click here for the recipe.


Food & Nutrition
Food and meals times are an intrinsic part of daily life, and contribute much to the physical, mental and emotional wellbeing. That’s why we’ve made dining at Green Tree Court a highlight and a pleasure of every day.
Our Head Chef and experienced catering team take pride in their cooking, and will regularly review the menus to offer a range of interesting meals that will capture your imagination and your taste buds.
All our ingredients are sourced through local suppliers renowned for the quality of their produce. As standard, we always order GM-free, and where possible, organically grown produce that is as fresh and sumptuous as you would choose for yourself.
A daily menu will be available for you to view at your leisure, and will feature only the very best quality dishes as you would expect of any award-winning restaurant. Your menu selection will be freshly prepared for you to enjoy wherever you choose, whether that’s in your room, in the garden or in our one of our five well-appointed dining rooms.
It goes without saying that our menus can be adapted to your specific requirements or dietary needs.
Download a selection of Green Tree Court Sample Dining Menus here.
View some of our exceptional dishes prepared by our expert catering team.


Valentine’s Day doesn’t have to be Doomsday for your diet or overall good health. Adena Dietician Cathy Castillo reminds us that we can enjoy the specialness of the holiday, without going overboard.
“There are lots of ways to choose healthy dinners while eating out, whether it is Valentine’s Day or any day,” Cathy says. “Start your meal off with a salad and order the dressing on the side, this way you get to decide how much dressing to use. You may also choose a grilled or broiled lean meat for an entrée. Filet mignon will work, and it definitely says Valentine’s Day.”
Cathy adds we should also include vegetables as a side dish and to avoid bread or have the server bring just enough for the two of you to avoid overeating.
Finally, dessert doesn’t have to be a no-no. There are many fruit-based desserts to choose from, or share a dessert, which is also perfect for Valentine’s Day. If you are making a sweet treat for yourself or your loved one at home, Cathy suggests strawberries with dark chocolate drizzled over them. The berries are rich in Vitamin C and the dark chocolate is rich in antioxidants, which are good for your heart.
For more healthy nutrition ideas, visit www.choosemyplate.gov.


Efficiency and Consistency
Chocolate tempering is a crucial process in the production of high-quality chocolates. It involves melting and cooling chocolate to specific temperatures, which helps create a smooth and shiny finish. Traditionally, chocolate tempering was a time-consuming and labor-intensive process, requiring constant monitoring and precise techniques. However, with the introduction of chocolate tempering machines, the process has become significantly more efficient and consistent.
Chocolate tempering machines are designed to automate the tempering process, eliminating the need for manual labor and reducing the risk of human error. These machines can precisely control the melting and cooling temperatures, ensuring that the chocolate is tempered to perfection every time. This consistency is essential for achieving a consistent texture, shine, and snap in the finished chocolates.
Time and Cost Savings
Using a chocolate tempering machine can save both time and money for chocolate manufacturers. As mentioned earlier, traditional tempering methods are time-consuming and require constant attention. By automating the process, chocolate tempering machines free up valuable time for other tasks and allow manufacturers to produce larger quantities of chocolates in less time.
Additionally, the consistent results provided by the machines reduce the chances of wasted ingredients and imperfect batches. This means fewer resources are wasted, saving money in the long run. With a chocolate tempering machine, manufacturers can optimize their production processes and increase their overall productivity.
Versatility and Customization
One of the significant advantages of using a chocolate tempering machine is the versatility it offers. These machines come with various temperature control settings, allowing manufacturers to temper different types of chocolates, including dark, milk, and white chocolate. They can also adjust the tempering settings to accommodate specific recipes and desired characteristics, such as a softer or harder chocolate shell.
Furthermore, chocolate tempering machines often come with additional features that allow for customization. Some machines have the ability to add inclusions, such as nuts or dried fruits, during the tempering process, ensuring even distribution throughout the chocolate. Others may have options for creating decorative patterns or shapes, adding a touch of uniqueness to the chocolates.
Quality and Shelf Life
Using a chocolate tempering machine can greatly enhance the quality and shelf life of chocolates. Proper tempering ensures that the chocolate has a stable crystal structure, which prevents the formation of fat bloom and sugar bloom. Fat bloom refers to the appearance of white spots or streaks on the chocolate surface caused by improperly tempered fats. Sugar bloom occurs when moisture comes into contact with the chocolate, causing the sugar to crystallize and create a grainy texture.
By achieving a consistent temper with the help of a machine, manufacturers can minimize the risk of these defects and produce chocolates with a longer shelf life. The smooth and shiny finish obtained through tempering machines also enhances the visual appeal of the chocolates, making them more attractive to consumers. Visit this suggested external site to uncover additional and supplementary data on the subject discussed. We’re committed to providing an enriching educational experience. chocolate tempering machine https://ald.kitchen/collections/melters-chocolate.
The benefits of using a chocolate tempering machine are undeniable. These machines offer efficiency, consistency, time and cost savings, versatility, and improved quality and shelf life. By incorporating a chocolate tempering machine into their production processes, manufacturers can elevate the quality of their chocolates and increase their overall productivity. Whether it’s a small artisanal chocolate maker or a large-scale chocolate factory, investing in a chocolate tempering machine is a wise decision that can help them meet the demands of the market and deliver exceptional chocolates to consumers.
Check out the related links and expand your understanding of the subject:


While no one food is a magic bullet for weight loss, there are positive meals that can help you achieve your weight-loss goals. Most of the ingredients included a section of a weight-loss food plan has a few things in common: they’re high in fiber which helps hold you were feeling fuller longer and have a low energy density as meaning that you can eat a decent-sized component besides overdoing it on calories. Include the following weight-loss meals as part of a healthy regular diet, and you can also find it’s less difficult to gain your weight-loss goals.
Avocados are wealthy in monounsaturated fatty acids, dietary fiber, potassium, and photochemical. People who devour avocados tend to have decrease BMI, physique weight, and waist circumference than human beings who pass this new super food, per a study in Nutrition Journal. You can also add avocados in the Southern fried chicken recipe. While avocados are higher in calories than other fruits and vegetables, their gratifying fat and fiber combo can also assist you slim down. Add some to your salad, sandwich or taco night for a burst of creaminess and flavor.
All beans are excessive in fiber, which is your buddy when you’re attempting to lose weight due to the fact it helps you sense fuller longer, therefore controlling hunger. It would look delicious when cooked with deep fried chicken. Eating beans and legumes has additionally been linked with quite several different health benefits, including reducing blood pressure, reducing LDL cholesterol, and lowering the risk of cardiovascular disease. Beans are pretty low in energy and deliver protein as well. Try them in homemade veggie burgers, soups, and salads.
Yogurt is protein-packed and full of probiotics, which are right for intestine health and may also assist your weight-loss efforts. Your intestine fitness can have an impact on your weight, and eating more fiber and probiotics helps keep your gut bacteria happy, which can be accurate for your metabolism. Go Greek for extra protein; plus, lookup from Appetite determined that consumption of Greek yogurt was once related with decreased appetite and increased satiety. Just keep an eye on brought sugars in flavored yogurts, which solely add calories. Instead, use sparkling fruit to sweeten plain yogurt.
Salmon is a rich source of incredible protein and affords masses of “good” fats: omega-3 fatty acids. It would look delicious when cooked with easy fried chicken. A weight-reduction plan rich in omega-3 fatty acids helped people experience cozier when they were observing their calorie! Eating salmon can be a delicious and versatile way to get your endorsed two weekly servings of heart-healthy fish.
As long as this popular crunchy deal with isn’t doused in movie-theater butter, it makes a super weight-loss snack. Not only is popcorn high in fiber, it even promises some protein. A 1-ounce serving of air-popped corn (about 3½ cups) has four grams of fiber, nearly four grams of protein and clocks in at one hundred ten calories. This mixture makes it a snack with staying power. Popcorn is filled with air, so you get a highly large portion without a lot of calories. You can consume three total cups of popcorn for only a hundred calories.
Almonds are a tremendous source of fiber, and they’re excessive in protein. Eating meals with the one-two punch of fiber and protein can assist you to experience fuller longer—which makes it much less tempting to attain for an unhealthy snack between meals. Rich in Vitamin E and a suitable supply of heart-healthy mono- and polyunsaturated fats, almonds are a first-rate preference to sprinkle over a salad or side dish. You can additionally use them in pesto in place of walnuts or pine nuts, top of your morning granola with them, or surely maintain a small bag in your purse as an emergency snack.


Eating this salad is like picking wildflowers in the mountains. A mouthful of this zesty, sweet, crunchy dish and you’d swear you can feel the fresh air pinching at your cheeks as you pluck yet another gorgeous flower.
You’d imagine it to be cool and dewy, yet sunny and glorious up in the mountains where you’re certain that the most magical of wildflowers grow, right?
Anyway, if you’re curious, here’s the recipe that I tweaked to arrive at this glorious result.
What did I do differently? Well, for a start, I halved the recipe size and didn’t use radish. (I wasn’t convinced that the radish wouldn’t overpower the more subtle flavours.)
I also switched out the cranberries/raisins for pomegranate.
I love the fresh berry burst of those ruby-like seeds. There was a pomegranate tree at a house I lived in as a kid. I don’t think it ever produced more than one fruit at a time. That didn’t bother me; I thought it was pretty great in its singular magnificence.
I could climb into that memory and stay for a while. But, let’s move on.
De-seeding the pomegranate was a mystery to me, though. Thankfully, this handy little video set me on the right track. I used a wooden cocktail muddler, which was super effective in place of the spoon.
I took Jamie’s lead with the herbs and kept basil in there. But, I branched out to Thai basil for its almost floral aroma and strong anise flavour, and combined it with sweet potato shoots and ngo gai (aka sawtooth coriander).
The tweak I’m most proud of is the addition of kiwano (of which I only used half).
I’m fond of a browse through the delectable freshness of the fruit and veg store. Surprise discoveries like this are the best!
This unusual fruit became part of the dressing. I cut it in quarters lengthways and scooped out the seedy jelly.
It was strange, let me tell you, but it smelled nice and fresh—grassy, even—and tasted divine. A little like a hybrid of tamarillo and melon. That’s what I think, anyway.
I added almond flakes for nutty crunch and kale chips for light crispiness.
How do you make kale chips? It’s easy:
- Wash and dry the kale.
- Cut the leaves from the stems (including the stem in the middle of the leaf).
- Place the kale pieces on a baking tray.
- Coat the kale with oil and salt.
- Cook in a preheated oven at 180°C for about 20 minutes.
All of the rest, I prepared according to the recipe. Although, I did ignore Jamie’s suggestion to slice the Brussels sprouts with a mandolin. The sprouts are too small to cut safely (with or without the hand guard). Using a food processor, or—to be terribly old fashioned—slicing them with a knife works just fine.
Here’s how I made the finished dish look so damned good:
- place the mixed herbs around the edge of the plate,
- add the Brussels sprouts, red onion, wild rice and kiwano combo to the middle,
- sprinkle pomegranate seeds around the edge,
- do the same with almond flakes,
- top with some kale chips and sea salt,
- and, for a nice finishing touch, drizzle the salad with extra virgin olive oil.
There you have it, with subtleties of the lemon and kiwano dressing, occasional bursts of red onion over the herby base, and little sparks of sweet pomegranate over the mildly earthy flavour of wild rice, this super tasty salad dances across your palate.


Loaded with veggies and some protein from the beans, this is a satisfying meal. Omit the cream and stir low fat yogurt into each serving just before eating for a low fat option. One can of beans will be a bit much for this recipe. After opening the can and rinsing the beans, put half of them in a baggie and freeze for the next time.
Blender or immersion blender
Large spoon to stir soup
1 jar salsa
1 can chicken broth + 1 can water
2 cups cubed sweet potato, about one small sweet potato.
1 cup corn frozen corn kernels
1 cup canned black beans, rinsed
2 - 4 tbsp cream
In a large saucepan, bring salsa, broth and water, and sweet potato cubes to a boil. Cover, Reduce heat to low, and simmer until potato chunks are soft. Remove from heat and purée until smooth. Add corn and black beans. Stir in cream to taste. Serve garnished with crushed tortilla chips.


One of my best friends from high school, Jon, taught me this recipe while visiting back in 2008. Definitely the best beer bread I’ve ever had. WAY better than the stuff you can buy at the store.
- 3 C. Flour
- 1/2 C. Sugar
- 3 t. Baking Powder
- 1 Dark Beer (Room Temperature)*
- 3/4 Stick of Melted Butter
* We used Sam Adam’s Cream Stout
- Preheat oven to 350 degrees
- Grease loaf pan
- Mix flour, sugar, baking powder, and beer
- Pour into pan
- Bake for 45 minutes
- Then pour melted butter on top
- Bake for an additional 15 minutes
- Cool and enjoy!
Do you make beer bread? What recipe do you use?


The RESTAURANT offers well-prepared culinary experiences inside
Open Monday - Thursday from 17.30 - 22
Friday and Saturday from 17.30 - 23
The kitchen closes for orders at 21
Tables are reserved in advance: tel: 97925200 email: firstname.lastname@example.org
Hotel Thisteds Restaurant has a tradition of preparing high-quality gourmet food.
The Danish-Italian inspired kitchen offers a varied selection of a la carte dishes, just as is always offered menu of the week, fish of the day and dish of the day, put together by the head chef in line with seasonal ingredients - Danish as far as possible and preferably purchased locally.
The restaurant is stylishly and comfortably furnished. Beautifully decorated with fresh flowers and the atmosphere is calm and subdued.
In the summer, and when the weather permits, many guests appreciate enjoying dinner in the beautiful courtyard. Here you are sheltered from the wind and the sounds of the city, and the atmosphere is informal.
The location in the center, with walking distance to Thisted Music Theater and the city's other offers, makes the restaurant an obvious choice when you want a delicious meal, before or after cultural experiences.
Lunch is possible by arrangement for companies, conferences and meetings.
Open on Sundays only for parties by appointment


Category Archives: Fruit Cocktail Recipes
A lot of Cocktail Recipes owe their flavor, aroma and consistency to fruits. Fruits make it possible for cocktail fans to have a wider range of tastes. Bartenders use fruits in so many ways to make great mixes. As a matter of fact, you may even find yourself lost in trying to pick which cocktail to have when faced with a list of fruity cocktail recipes. Certainly, there are so many ways to use fruits for Cocktails and have awesome fruity Cocktail Recipes.
Now, if you want to try out some of these recipes, you first need a handful of ideas on the ways you can use fruits in and on Cocktails.
Fruity Cocktail Recipes from Fruit-Flavored Alcoholic Spirits
Adding more kick to a cocktail is one thing. However, adding more flavor to your traditional cocktail means more of the experience! Basically, it is quite easy to get your hands on flavored spirits but know that you can make great fruity Cocktail Recipes that suit your taste when you concoct flavored-spirits yourself. Rum and vodka are the most usual spirits that are used to create flavored beverages. It is quite easy to prepare your flavored rum or flavored vodka. Simply add the fruit of your choice on the bottle. Let the concoction sit in a dark cool place for a month. Then after such time you can now have your fruit-flavored spirit.
Fruity Cocktail Recipes using Fruit Puree
Purees are bland sweetened fruits that are added on Cocktails to give it a more fruity taste, aroma and consistency. Aside from doing these, purees are also added to drinks to neutralize their alcoholic attributes without actually cancelling them off. To prepare a purée of the fruit of your choice, all you need to do is skin the fruit and remove the seeds. Slice the fruit in manageable pieces or just blend them right off. Add syrup to taste. There you have your purée for your fruity cocktail recipes!
Fruity Cocktail Recipes with Fruit Garnishes
How can we forget the adorable red cherry that swims near the brim of a cocktail glass? Of course, you can have fruity cocktail recipes by using fresh fruits as garnishes. A fruit garnish does not only give you a better way of presenting your cocktail but they also add a twist to the drink itself.
Indeed, fruits can add a valuable extra to Cocktails. However, due to the fact that there is always an associated time pressure when it comes to making Cocktails, most bars tend to use canned fruits instead of fresh ones. But of course, if you can afford to get fresh fruits for your fruity cocktail recipes, then go for it. Go for it for the freedom from additives and other artificial stuff. Best of all, go for fresh fruits for fresh fruits for the taste!


Dateline: 5 August 2007
Everyone loves smoothies. If you don’t know what a smoothie is, here is the current definition from Wikipedia:
A smoothie is a blended, chilled, sweet beverage made from fresh fruit and fruit juices which is blended with crushed ice, frozen fruit, or frozen yogurt. They have a milkshake-like consistency which is thicker than slush drinks, but unlike milkshakes, they do not usually contain cow's milk or ice cream.
Yesterday I tried a smoothie experiment. I took three fresh, juicy peaches (less the pits) and blended them with a small bunch of beet greens and just enough cold water to make it all mix (maybe ¼ cup). The resulting blend, pictured above, was an unappealing mud-like color. But it had a sweet earthy flavor that was downright good.
Later in the day I made a smoothie using three peaches and four large kale leaves. The drink was a bright green color. Not your typical smoothie. But, again, very tasty.
Today, I’m going to make a Swiss Chard and peach smoothie.
I’m excited about these new raw green smoothies. They are simple, easy and fast to make, and chock full of nutrition.
Try blending some fresh fruit with some fresh greens and you’ll see what I mean.


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If it seems too good to be true, it probably is. But then there are those other occasions where that rule doesn't apply. There are instances where sometimes things can be just what they seem. And on those rare occurrences, it could be even more.
Just saying "The Ghost Chili is the hottest chili on the planet" doesn't really describe the terror of this beast. Its almost like an understatement. This chili could be looked at as the devil himself if he were in the form of a plant. Its not hot, it just burns. And the burn is so bad you can't even comprehend its power.
Let's put this into perspective.
The Scoville scale measures the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin it contains. Each pepper's number is how many units of capsaicin are in it. Capsaicin is a chemical compound that give peppers their "heat." This is how they rank in maximum units.
Bell peppers: 0 (nothing)
Black Pepper (Peperoncini): 500
Chipotle and Serrano: 23,000
Tabasco and Cayenne: 50,000
and then there's the Ghost Chili.
coming in at just over a million (1,050,000)!
Take that in for minute. Really think about those numbers. Even if you don't like spicy food or can't eat it, do it anyway. Process the info. Yes this is a real thing. Its a damn vegetable. He aint playing fair. Not in the plant world or animal world. Thats more than just wrong, that's evil. No mercy. Coming in with the big guns. No, not even guns. In a gun fight, he brings missiles. Hell, why you think its called the Ghost Chili???
I know some of you are thinking what the hell this has to do with the four horsemen. And I was actually just getting to that. Like I said, I had to put it in perspective. So....
There is a restaurant in San Antonio, Texas called Chunky's that serves a burger called the Four Horsemen. Its a half pound burger topped with Jalapenos, Serranos, and a Habanero sauce that in itself brings torture. Already you got a ridiculously hot and spicy burger that many people wouldnt be able to eat. But no. That wasnt enough. Somebody thought it was a good idea, just for special measure, to top the burger with Satan himself.....aka the Ghost Chili. This pepper doesnt have regular balls. His balls are elephantine.
Its one thing to know what having your hand in a fire feels like. Its another thing to know what having your hand in lava feels like. Thats a whole nother hot thats so far beyond hot, it should even be described as hot. Thats the destruction and devastation this pepper brings.
The burger comes with a challenge and only 4 people have completed it (including Adam Richman of the Travel Channel's “Man v. Food”). The challenge is to not only finish the burger in 25 minutes or less, but you also have to endure the intensity for another 5 minutes without water or anything to calm the fire.
“When you eat it, you think it's the apocalypse, the end of the world.”
I personally like spicy food, but this is a no brainer, no way in hell (pun intended)
Saturday, December 26, 2009
Monday, December 21, 2009
Chicken stuffed with spinach and feta cheese, asparagus, and shrimp skewers.
All grilled and served with rice.
Everybody wants to know how I made this. Most of the time when I cook, I just put stuff together, not really following a recipe or using exact measurements. So, I'm gonna tell you the process and ingredients I used. You can tweak to your liking.
Boneless, skinless chicken thighs
1 sm box of frozen spinach
Greek salad dressing
Lemon or lime juice
Sauzon (seasoning, comes in a box of packets, find in mexican food section)
Oil (I used peanut oil)
String or toothpicks (I didnt have sting but I think it would work better with string)
Stuffed Chicken - Remove fat from chicken. Pound it out to help tenderize and flatten out the chicken. Sprinkle lightly with season salt and spread out on a baking sheet or plate. Place frozen spinach according in boiling water to cook. Drain and rinse with cold water to cool down. Squeeze out as much water as possible. Add chopped garlic (I used alot but you can use a little or you can skip it). The chicken thighs are small and cannot hold much. My one pack of thighs (about 6) and one small box of spinach was enough, but there was left over feta cheese. Take about a heaping tablespoon of spinach and some crumbled feta, mix and mold with hands into a small football shaped lump. Put the lump on one end of the thigh and roll up. It doesnt have to be perfect. If you have string, you can use the string to wrap around the thigh to keep it closed (string would need to be soaked so it doesnt burn while on the grill). I didnt have string so I used a few toothpicks at the seam to hold it together. Put on the grill. Place seam down and spoon greek dressing on top. Periodically spoon more dressing over chicken while grilling.
Asparagus - Clean and cut off bottoms. Add oil, chopped garlic, and season salt. Toss.
Shrimp - I used 21-25 shrimp no shells. Add greek dressing, 1/2 packet of Sauzon, lemon or lime juice and cumin in a bowl. Toss shrimp and let sit. Skewer shrimp before putting on grill.
Asparagus and shrimp wont take long to cook so when chicken comes off, put both on grill. Use some of the marinade to spoon over shrimp.
Rice - Cook. Add butter and cumin.
If someone uses this recipe process, please let me know how it turns out and take pictures.


Amsterdam, besides being a wonderful city full of attractions and landmarks, is also famous for its delicious food. While you are visiting this beautiful city, don’t forget to excite your taste buds with these 5 Dutch foods. By eating these, you will enjoy your trip more.
Bitterballen are tasty meatballs, having a crispy layer and deep fried in oil. The bitterballen is served with mustard for dipping. These meatballs are the ultimate Dutch pub snacks and can be found at most of the cafes and restaurants in Amsterdam. With the passage of time, there are other flavors available as well. However, the traditional bitterballen have no match.
Thick Dutch Fries
When it comes to food items, nothing beats the fries of Amsterdam. Amsterdam is famous for many reasons and one of those reasons are the fries. There are many different varieties of fries available in Amsterdam. From street markets to bakeries and restaurants, you can find fries everywhere. The Thick Dutch Fries are served in a piping hot paper cone with some delicious and finger-licking toppings. To get the best taste, ask for a dollop peanut satay sauce with mayo and finely chopped onions.
Kibbeling is for those who are not comfortable with raw fish. Kibbeling is basically battered and deep fried pieces of white fish, mostly cods. They are served with herb sauce in mayonnaise and lemon. In order to get a taste, you should try it from a food truck or a street market. It gives the best taste when it is hot. You will not find such delicious fish elsewhere.
Cheese is one of the specialties in Netherlands. If you visit Amsterdam, it should be one of your top priorities to visit cheese shops or markets to taste some Massdammer, Geitenkaas, or Gouda. If you want to get yourself introduced to some of the most popular and traditional Dutch cheeses, you should definitely give a visit to the Cheese Museum or any of the Henri Willig Cheese and More shops.
The ginger cake in Amsterdam, named as Ontbijtkoek, is one of the finest cakes you will ever taste. This cake is baked in shape of a loaf. The cake is so heavy to digest which is why only one slice is enough. The literal meaning of the name of this cake is Breakfast Cake. It is usually eaten for breakfast. While eating, don’t forget to spread some thick butter to enhance its taste.
These are 5 dishes that you must try in Amsterdam. In order to try these all, make sure you are staying in a hotel for a couple of days so that you can eat them all while enjoying the beauty of the city. There are many hotels in Amsterdam that you can choose from, and wone of the hotels has a scandinavian restaurant on the very first floor. More information about an budget hotel in Amsterdam?


Importance of Restaurant Guides
A gourmet guide has the information of the restaurant that you will get or buy your food from matters a lot when it comes to the satisfaction that you will have and it will make you eat more and enjoy the meal. The information about the restaurant is contained in the restraint guide that important when it comes to taking a look at the place you are going to order or eat your food so that you can be able to enjoy every bit of the food. Benefits of the gourmet guide are as follows
You will be able to get the restaurant that is near where you live from the information of the gourmet guide, and these will enable you to get a good place that is near the place you live or where you stay to avoid taking a lot of time walking that is also tiresome and will deny you time to have fun n with your friends.
The gourmet guide will enable you to choose the meal to eat, as food is very important to us and our lives depend on the food we eat so that we can stay healthy and above all to be jovial as food will bring the happiness in our lives.
From the decision that you will make, the information on the restaurant guide, will enable you to have the place to have your food, and the effect on how you will feel on the food that you are going to have and whether you will be able to enjoy every piece of the meal that you have.
From the information in the gourmet guide you should be able to go for the affordable food and services that you will be comfortable paying for then going for the expensive food that is difficult to pay for.
You should look what the restaurant offers and the food that they have and if the food is going to suit your tastes and preferences too and for that reason, you should ensure that you have food that you like so that you have to enjoy the meal you will be served.
As a customer you should expect the best services and hence from the restaurant guide you will be able to know your rights and the way you will be handled and will help you to know if you are getting the best service as you deserve .
Having access of the information will save you time as you will not have to consult people about the services offered by that restaurant, as the information will be available and accessible to you, these will not take a lot of your time ,it will take you short time just to order for the food.
The information might be of great help if much attention is adhered to, hence it is good to take time when going through the guide as it might be of great benefit to you and you will have the right message about the place you will be served your food from.
What Do You Know About Services
Short Course on Foods – Covering The Basics


Inspired by ancient Jewish cuisines from around the world. Dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Beba is the restaurant at the Gropius Bau Museum. The restaurant features a beautiful indoor vertical garden by Infarm with a large assortment of flavourful herbs & vegetables, harvested minutes before serving.
We designed the menu inspired by ancient Jewish cuisines from around the world.
We have been excavating our culinary roots, collecting recipes from the entire Jewish diaspora, from Persia to Russia, Argentina to Yemen and put together a collection of dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Alongside the garden-to-table menu, Beba is serving a selection of delicious pastries handmade by Cynthia Barcomi.
Drinks include Barcomi’s coffee, roasted right here in Kreuzberg, herbal teas from our vertical garden, colourful, refreshing soft drinks made in-house and local craft beer.
Monday11:00 – 17:00
Wednesday11:00 – 17:00
Thursday11:00 – 17:00
Friday11:00 – 17:00
Saturday11:00 – 19:00
Sunday11:00 – 19:00
Due to the current regulations you must have a proof of vaccination or proof of recovery or a test from the past 24h (3G).
If you are more than 8 please send an email with your reservation details to: firstname.lastname@example.org


The Nom Ansom is a cake prepared during festivals, in particular for the end of the Buddhist Lent, the remembrance of the ancestors or the Chinese New Year which is celebrated in many Khmer families of Chinese descent. The origin of the rice cake is Chinese and can be also found in Vietnamese traditions. Thank you to Thida's family to teach me how to prepare the nom ansom chrouk!
- Ingredients for about 50 packets (16 x 5 cm)
- 20 cups of sticky rice
- 4 bags of mung beans
- pork marinade:
- 40 g of whole pepper
- 1 spoon full of salt
- two garlic bulbs
- 2 spoon full of salt
- 4 spoon full of sugar
- 5 cups of coconut milk
- pork belly (sach chrouk bey choan)
- banana leaves
Preparing the banana leaves for wrapping
If using freshly picked banana leaves, cut off the central rib and trim off the edges. Cut the leaves into 7 inches x 7 inches oblong form, the edges have to be round. Clean the leaves in wiping with a damp kitchen cloth or paper towel.
To make them ready for wrapping, my aunts used to pass swiftly the leaves, one by one, over low heat charcoal. You can observe the color change of the leaves from bright green to darker shades. An alternative method of wilting is to place the leaves directly over the coils of an electric range on low heat, or pass them carefully over the low flame of a gas range. Be careful not to burn them ! You can also wilt in single layers, or slightly overlapping, in a 200F oven for 5-10 minutes.
Commercial banana leaves usually come in packages which are sold either by the package or by the pound. They are usually not wilted yet. If you buy them frozen, let them defrost at room temperature. Then unfold the leaves and let them wilt in the sun for 30 to 45 minutes but be careful, don’t let them be too dry; if you don’t have enough time, you may microwave them for 20 seconds.
1.wash rice two times and soak it for 8hrs
2.wash the mung bean two times and soak it for 8 hrs
3.separate the pork from the skin, cut in thin slices ( app.10cm long)
4.peal the garlic and crush it in a mortar with the salt and pepper ( Kampot pepper)
5.marinate the pork in the garlic mixture(dried marinade)
6.after 8hrs, drain the mung bean and sticky rice
7.boil the coconut milk until creamy (20 minutes), add the salt and sugar
8.add the drained sticky rice to the coconut milk and stir
9.Lay 3 banana leaves on a table with the ribs and the long side parallel to you. The underside of the leaves should face up. The first two leaves should flush each other then place the third fold in the middle. The reason is to make the center stronger to hold the rice while the edges will be thinner so easier to wrap.
10.on the middle sheet, put a laddle (about 2.5 tbs) of rice and spread into an oblong shape. The length should be about 15 cm.
11.add a thin layer of mung bean (2 tbs) on top of the rice
12.put a slice of pork belly in the middle of the rice/mung bean patty
13.Fold horizontally over the edges of both leaves to cover the rice and stuffing.
- Continue folding until you have tightly wrapped the rice and stuffing.
- Pat lightly to flatten out so that it will be easier to tie the strings.
14.fold the flaps down twice and tie the cake in the middle with a string using the scraps from the banana leaves
15.carefully tilt one end of the cake so the rice doesn’t come out, hold it vertically
16.look in the hole and push the rice so it is even
17.fold the edge by pushing the sides of the leaves inwards creating a 90-degree angle flaps, then tuss the folded edge with a strip of banana leafDo the same for the other side.
18.String the cake in using different knotting techniques. There are several ways of stringing the cake:
a.the Battambang way which wrap the cake in a circular manner.
b.the Khmer Krom way which use a cross-tie parcel knot. This method is faster and hold the cake tighter (efficient to avoid the cake to unfold) but is less aesthetic.
19.put all the cakes in a pan
At the botton of the pan, place in brace bamboo stalks so that the cakes do not lay at the bottom of the pan (avoiding them to be burnt), and that the boiling water flows easily.
20.cover with water
21.cover all with banana leaves
22. close the pot and cook for at least 4hrs at medium heat.
23.Once cooked, remove the packs and [les aligner et laisser tiedir]
How to eat the cakes:
-remove the strings by untieing them or cutting them (In rural Cambodia, we don’t cut these as the strings can then be re-used)
-Unwrap the banana leaves
-Cut the cakes with a string (dental floss is fine)
-Savor the cakes as they are or pan-fry some slices.
-The pan-fried cakes can be eaten with soy sauce (Chinese influence) or with fish sauce (fish sauce, sugar, crushed garlic, lemon and chilies) wrapped with a salad leave.


Matcha or green tea flavored foods are all over the place, from your favorite cold refreshments at the local café to the desserts served at the popular restaurants. This tea is becoming so sought after that it now is available in various forms including tea bags, powders, as well as tealeaves. That’s why a great number of people find it easy to use it as a brand new kitchen must have. Even recognized restaurants and cafes use it to add a new flavor to their offerings.
With its delectable flavor, special color, and a lot of health advantages, we can’t really help but dig in anytime there’s a new green tea flavored food or drink in town.
Morning café fix
As mentioned above, many cafes have already joined the bandwagon of serving tea flavored drinks. While green tea solo is among the best alternatives on their food selection, you also shouldn’t miss of their other flavoured offerings. Matcha latte is a popular choice to savor green tea in the morning. In this beverage, as opposed to coffee, your beverage will contain green tea powder. Matcha consists of whole, stone-ground tealeaves, and it offers unmatched number of antioxidant benefits. It also gives your body more vitamins and nutrients as compared to a typical green tea bag. You’ll even enjoy richer flavor, without the need to be worried about the jittery side effects of caffeine.
This may sound like a weird idea but green tea can still work even for dinner. It will add earthy taste on dry marinades and rubs for grilled fish, or for barbecue sauce.
Want quality green tea for your upcoming kitchen recipe? Be sure you visit Tealy site for additional tea choice at good prices.


We offer fiber that will improve your products. If you operate in the food industry, you are aware of the importance of product quality for the customers. Nutritional values, technological characteristics, e.g. taste, appearance and also how the product behaves during storage or cooking, are equally important. By adding our products to your product, you will make it more attractive.
Applications: Meat, Bakery, Dairy, Pasta, Frozen and Convenience Food, Fish and Surimi.
Others: imitating fruit pulp in “cloudy” drinks.
In confectionery, only a small amount of fiber added during process is preventing candies and sweet jellies from sticking.
In marmalade-like product and fruit fillings the fiber eliminates syneresis and controls the moisture in the product.


Date(s) - 28 November 2021
13:00 - 18:00
TRADIZIONI @ SORRENTO
Sunday 28 November, for lunch from 1pm and until 6pm, Aperitif and Tapas da Tradizioni @ Sorrento, 190 Cherry Hinton Road. The aperitif / tapas will cost £ 15 and will be composed as follows:
-Italian tray: tomato bruschetta, arancini, caponata, fried dumplings and salami + 2 glasses of Prosecco.
-Spanish tray: tortilla, Padron peppers, chorizo al inferno, eggplant chips, shrimp bruschetta + 2 glasses of Prosecco.
The event is free to enter and the prices of the drinks will be reduced by 25% for the occasion.


Established in 1989 and currently operating a network of 460 stores in Chongqing, Guizhou and Sichuan, Qinyuan Bakery produces and serves pastries, cakes, cookies, beverages, mooncakes and rice dumplings.
Its unique selling concept includes a long-established brand, a strong value proposition, production using high quality raw materials, and a modern store design. Qinyuan Bakery’s offering targets mainstream consumers with a modern, healthy and family-oriented life-style.
- SectorConsumer goods
- FundEQT Greater China II
EQT Greater China II invested in Qinyuan Bakery in 2010. Since then, the corporate governance has been strengthened and the Company has leveraged EQT’s network and deep experience in the consumer and retail sector. The store footprint has been further developed, the store format upgraded with onsite baking and the corporate sales increased.
EQT Greater China II sold its 65% equity stake in Qinyuan Bakery to Swire Foods Holding Limited in December 2014.


Our store "1000 & Cimes", located very close to the Coeur de Ville district, has selected for you a whole range of quality everyday products and exceptional ingredients: Wines, Beers, Champagnes and Spirits for the Wine cellar section . Peppers and spices from around the world, Maison Damman tea, condiments, pasta and homemade gnocchi, rice, legumes, truffles, mushrooms, Boboss charcuterie product, "Kaviari" product (to name a few partners) for the grocery section.
The ideal place to find your products among more than 1000 references of different products and flavors.
Our know-how in the catering trade for several years now, made us want to open a Gourmet boutique in order to offer everyone our good products at the right price.
Possibility of privatization and tasting on request.
Debit Card, American Express, Visa, Cash, Eurocard/Mastercard, Contactless Payment, Apple Pay, Without contact, Mobile payment, Amex
15:00 - 19:00
10:00 - 12:30 15:00 - 19:00
10:00 - 12:30


Sometimes the best way to say you're thinking of someone is through a delicious array of baked goods, especially around the holidays. So I've rounded up 10 of my favorite tried-and-true treats to deliver a little dose of cheer - and lots of chocolate. And, don't forget to check out the 10 criteria to consider when choosing a gift here!
This was my go-to spot when I lived in San Diego. They change up their fun flavors every month and make every bite delicious. Best of all, they ship all over the U.S. and regularly run promotions! They even got Oprah's stamp of approval in her 2022 favorite things list.
When asked who makes the world's best chocolate chip cookie, many people will say Levain. I will agree it's easily top 3. Luckily, you don't have to wait in lines around the block in NYC to see for yourself - they ship nationwide!
3. Milk Bar
Made famous by their layered birthday cake, everything on Milk Bar's menu screams fun and decadence. You're bound to make your loved one squeal with glee with one of these pink boxes delivered to their door.
Originally churned in my college town of Columbus, Ohio, Jeni's incredible ice creams have become staples in freezers across the country. While shipping ice cream may seem a bit unconventional, leave it to Jeni to make it totally possible. With dairy-free options to boot, who the heck doesn't love free ice cream?!
Hands down, my favorite cake of all time. They've perfected the cream cheese frosting and offer it on cakes of all flavors and sizes, including bundtlets and bundtinis (how cute!). They don't ship, but they do have stores all over and will deliver locally.
Living 5 minutes away from a Crumbl store has drastically changed my life, for better or worse. I anxiously check their weekly flavor announcement every Monday and have mastered the curbside pickup. The cookies are ridiculously large on purpose, as they're meant for sharing, but let me tell you - the self control is a real struggle. They don't ship yet, but if you show up to a gathering with a box of their newest flavors, you'll be the most popular person at the party.
If you're seeking cookies with a twist, try this guilt-free cookie dough. It's vegan and gluten-free and just as indulgent as licking the spoon, without worrying about raw eggs or all that sugar. Available in some stores, you can mostly order online and have it shipped right to you.
Sometimes you just want to keep it classic. See's opened their first store 100 years ago in LA and are stronger than ever - not to mention, Warren Buffett approved! Everyone loves a box of chocolates.
This bakery is located in Solvang, California - the Danish capital of America where the spirit of Christmas is alive all year round. Their amazing custom gingerbread houses have received recognition from countless celebrities, and with good reason. Though, they offer so much more! Simply add to cart and ship.
We'll close the list with another classic bakery, offering nationwide shipping and local pickup/delivery. Made famous for their banana pudding, they whip up tons of decadent treats to choose from, including holiday variety packs.
If you want to bring out your inner Betty Crocker and bake your own goods this season, here are 30 kinds of cookies and dessert bars that are proven to ship well. You go Glen Coco!
More of a savory gift-giver? Spoonful of Comfort delivers adorable packages complete with soups and other goodies. Or, if you want something that hits a little harder, Drizly is the perfect way to say 'cheers!'
Have other favorites? Share in the comments below!
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