French Boule How To Make A Great French Boule Recipe
A French boule can be really actually a very old and frustrating recipe for a bread recipe, which looks like a flattened, oblong shaped dough ball. It'll vary in size from tiny to quite large, but mostly it works to the larger side of bread. A common boule recipe may call for an allpurpose yeast and flour, some salt, and water. It is going to even require tepid to warm water or milk to be sure that the dough doesn't stick to either side. There is a good deal of debate over which the best flours are for bread, but a one is thought to perform best for this type of recipe.
The origins of the French house recipe would be most likely Mediterranean. Some have implied that the tradition of cooking the loaf by hand was brought from the Middle East but many historians wouldn't feature that truth. 우리카지노주소 History does indicate however, it was almost invented in Italy throughout the 12th century. It turned out to be a new method of preparing bread therefore recipes were invented to cook the loaf from new ways. 1 ancient recipe required a parcel of fish to be put at the midpoint of the bread. A convention emerged known as the"artisan's loaf" where each artisan would place their own touch on the loaf.
As time went from additional variations of the French house recipe evolved. One was the standard version we know today, where the levain was replaced with wheat germ. Some added tastes like Rosemary or herbs along with others added nuts and rose petals to the top of the bread to provide it an attractive coloring and flavor.
In the 18th Century a new variant of the French boule started to be boiled on a stovetop. Instead of working with the wheat germ the dough was made by white, wholewheat flour. This time around, the loaf was baked in a hot oven, which lent it a even brown look. The one thing different for this bread is that it had been baked minus the addition of yeast. The heat of the oven and therefore the pasta made no real difference.
There's one more version of this French boule that's come to be a popular recipe today. This time round the bread was produced from whole rye instead of wheat. This caused it to be a different sort of recipe by the conventional one. The yeast that's used is not the liquid yeast that you employ for baking breads. The flour is truly a flour that's mixed with water and then made to a paste with a few additions of yeast.
In the usa, also, a second brand twist on this particular bread recipe began to evolve. Instead of using the levain, the new recipe for French Boule had the normal flour as well as various additional ingredients added for it. The recipe ofcourse still involved the simple French heritage of making the bread as thick as you possibly can.
Lots of others have created variations of the standard bread but have something in common. The crust of the French boule has a tendency to be golden brown or light tan in color. The most popular version of the bread is normally a crusted loaf of bread however, the longer loaf of bread with all an cracked crust has been loved by some too.
Once you decide to try a new recipe and don't get the consistency that you are searching for, don't worry too much about any of this. Some matters like this will just happen. Other times, it might mean that you have made a bad batch of bread. It is not important what kind of bread it's that you are attempting to produce. The main thing would be to not quit. On occasion you will not get the consistency that you are trying to find.


Chris and Stephanie Pizza of Fort Smith browse merchants with sons Jack, 1, and Teddy, 4, on Saturday, May 21, 2022, at the Fort Smith Farmers Market in downtown Fort Smith. The event features vendors selling produce, baked goods, crafts and other homemade or homegrown products and is open every Saturday morning year-round, as well as on Wednesday mornings during the summer. Visit nwaonline.com/220522Daily/ for today's photo gallery.
(NWA Democrat-Gazette/Hank Layton)
Copyright NWA Democrat-Gazette


|Free Range Eggs
Tsimboukas Farm - Poultry Unit - Neo Petritsi Serres
Our company, which is based in Neo Petritsi, Serres, is a family business that is active in the production, packaging and distribution of eggs in the surrounding area of Serres and as far as Thessaloniki.
The free-range eggs we offer you are produced from free-range hens that are fed natural foods in order to be sure of the quality of the eggs we offer you. We produce A' quality eggs rich in vitamins D, E, B2, B5, B12.
Our eggs are available in 3 sizes, Medium from 53 to 63 grams, Large from 63 to 73 grams and XLarge from 73 grams and above.
Eggs are sold wholesale and retail.


Chipotle Chicken Full Buffet Tray (10 to 12 Servings)
Our chipotle is made with fresh garlic, oregano, onions, dried peppers and bold spices. The dish is non-spicy and a fan favorite on our food truck. A total of 24 pieces. Served family style in a full size catering. Designed to serve 10-12 people. Non spicy.
Chicken is sourced from Joyce Family Farms. All Joyce Farms products are raised with absolutely nothing added, EVER – no antibiotics, no growth stimulants, no animal by-products, and nothing artificial.
This menu item is: Gluten Free. Dairy Free. Nut Free.
This is a non-spicy option.
A total of 24 bone in, skin on drumsticks and chicken thighs.


Bowl dish with brown rice, cucumber, tomato, green peas, red cabbage, chickpea, fresh lettuce salad, and cashew nuts. Healthy balanced eating.
Health & Fitness: http://bitly.ws/gApW
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Welcome to Down To Earth Natural Foods
Down To Earth Natural foods in Granger, Indiana prides itself on quality while supporting healthy lifestyles. They offer organic meats, fresh produce, wine, beer, Gluten free, vegan and vegetarian foods, organic baby food, natural products, herbs, vitamins and supplements, natural skin care and household products, Earth brand shoes, natural pet food and supplies, fair trade coffee, tea, chocolate, and so much more. Down To Earth is conveniently located at the corner of Capitol Avenue and State Road 23 in Granger, Indiana. Stop by and see us today!


ONLINE ORDERS FOR CHRISTMAS HAMS ARE NOW CLOSED. PLEASE CONTACT THE OFFICE ON 08 9249 4990 AND WE WILL BE HAPPY TO ASSIST.
Make Christmas perfect this year with a delicious Christmas Ham from Re & Sons.
Hand Crafted, Naturally Wood Smoked and Locally Sourced 100% Australian Pork. Enjoy them as they come or glaze them for something extra special.
Explore our range of premium Christmas Hams this Holiday season. You will really taste the difference.


Welcome to Child Nutrition and Wellness for Ohio County Schools!
Our department has over forty employees that work hard to ensure the children in our schools are fed nutritious meals each day. Ohio County Schools take part in the National School Breakfast and the National School Lunch Program which promote healthy food choices. Students are served the proper amount of calories for their age and the amounts of fat, saturated fat, trans fat, and fiber are kept within guidelines set forth from USDA. A wide variety of fresh fruits and vegetables are also offered on a regular basis to ensure adequate vitamin and mineral intake as well.
Students in all 13 of our schools are participating in the Community Eligibility Provision Program of USDA. This program allows every student to receive one free breakfast meal and one free lunch meal each day in our schools free of charge. There is no need to complete free/reduced meal applications to receive the free meals.
Please contact the Child Nutrition Office with any questions:
Renee Griffin, M.S., R.D., L.D., Director 304-243-0477
Lisa Murphy, Child Nutrition Secretary 304-243-0486
Nutrislice - Online Access
Accessing our menus and meal information is now easier then ever. You can access our menus online or on your smartphone by navigating to https://ocs.nutrislice.com/ or by downloading the Nutrislice app for your smartphone.
Breakfast and Lunch Information
All Ohio County Schools will provide breakfast and lunch daily. Every student may get ONE free breakfast meal and ONE free lunch meal each day. Only high school students may receive a second breakfast or a second lunch meal by paying cash (second meals CANNOT be charged). Extra milk or milk only may be purchased at all schools for a price of 40 cents per eight ounce bottle. Milk sales CANNOT be charged. Staff and adult visitors may purchase a breakfast meal for $4.00 or a lunch meal for $5.00.
Many of our schools offer a Second Chance Breakfast, a Grab N Go Breakfast, or a Breakfast After the Bell in order to comply with the WV Feed to Achieve Act making breakfast part of the school day, in addition to a before school breakfast. Please check with your school for the specific times breakfast is offered.
For lunch, elementary schools offer an entrée daily along with other sides including fruits and vegetables and a variety of low fat milk selections and water. Additional fresh fruits and/or vegetables are also available in elementary school cafeterias. Middle Schools offer a hot entrée daily along with sides including fruits and vegetables in addition to a Garden Bar and a cold sandwich offering. A variety of low fat milk options and water are available daily in middle school cafeterias. The high school offers one or two hot entrée choices daily along with a wide variety of entrée salads, wrap meals, and a plentiful selection of fresh fruits and vegetables each day. Vegetarian options such as hummus and cottage cheese are also available daily.
Please note that in all schools for breakfast, students MUST select at least one serving of fruit (or vegetable if offered) with the breakfast meal. In the middle and high school cafeterias, students MUST take at least one serving of fruit or vegetable of their choice on the tray.
Information and Resources
Civil Rights Information
- Policy 2025: Ohio County Schools Rights Policy
- Policy 2025.01: Ohio County Schools Civil Right Complaint Procedure
- USDA Non-Discrimination Statement
- USDA Program Discrimination Complaint Form
School Nutrition Standards
WVDE Child Nutrition homepage: http://wvde.state.wv.us/child-nutrition/
Foods sold, served or distributed outside of the school cafeteria must meet the nutrient requirements for West Virginia schools. This includes foods sold in vending machines and school stores, served during classroom parties, and provided by parents for snacks. The West Virginia Board of Education enacted rules for these "other foods" for three reasons:
- Snacks can help your child's meet their nutrition needs instead of adding unnecessary (and unhealthy) fat, sugar and salt;
- Food safety concerns; and
- Allergies and/or special diets required by some children.
Link to the Nutrition Calculator: https://foodplanner.healthiergeneration.org/calculator/
Click here for more OCS Wellness Information.


Hanoi is a city filled to the brink with its own unique charm. Every where you go, you are swarmed with shops, restaurants, scooters, bikes and people in every direction. It can be quiet over whelming, especially when it comes to choosing where to eat!
I have heard from multiple people that the food in Vietnam is to die for.. and they weren’t wrong! We planned our days based on the location of the restaurants we wanted to try every single day that we were there. We tried our best to walk to each location – Google Maps is your best friend when it comes to this. Heres a little tip, while on wifi, type in the address of each restaurant (or wherever you’re trying to go) and Google Maps shows you the directions, even if your phone isn’t connected to data or wifi. Of course you will need wifi or data to search for directions to a new location.
We justified all of the days we spent eating by the amount of walking we did in Hanoi! It really is doable, just make sure you wear comfortable shoes and bring water with you.
Restaurant: Bun Cha Dac Kim
Address: 01 Hang Manh
One of our first meals in Hanoi was Bun Cha. Bun Cha is grilled fatty pork served with white rice noodles, greens and a side of sauce. Of course we also ordered a side of spring rolls. The restaurant is two floors, upon entering you are able to see the food being cooked in front of your eyes. You are then taken to the second floor to sit and eat. The food was absolutely amazing. We shared one bowl of Bun Cha and it easily filled up both of our stomachs. The price is inexpensive, priced at 50, 000 VND/bowl.
Restaurant: Wanna Waffle?
Address: 19 Quan Thanh, Ba Dinh
To satisfy our sweet tooth, we stumbled upon Wanna Waffle, while walking around the infamous lake in Hanoi. To get into the actual restaurant, you have to enter through a convenience store and take the stairs within the convenience store to get to the waffle joint. The menu had a huge array of desserts and drinks. We opted for waffles with green tea ice cream and mangos/vanilla ice cream, bananas and chocolate. For drinks, refreshing milk teas.
Restaurant: Thanh Van
Address: 14 Hang Ga Street
Another thing I really recommend trying while in Northern Vietnam is Banh Cuon, a type of stuffed pancake or rice noodle roll. You are able to get it stuffed typically with pork, shrimp or chicken. Each comes with a side of fish sauce for dipping. The owner of this family owned restaurant is extremely friendly and outgoing! He showed us how to eat the dish and spoke to us about Hanoi and his restaurant.
Restaurant: Ly Quoc Su
Address: 10 Ly Quoc Su
And of course how can you go to Vietnam and NOT try their pho! It was amazing. Hanoi is known for having the best beef noodle pho! This restaurant definitely did not disappoint. And it was also heavily air conditioned, so eating this hot bowl of pho didn’t seem too bad.
Restaurant: Xoi Yen
Address: 35 Nguyen Huu Huan Street
After a crazy day of walking around, site seeing and stuffing our faces with food in extremely busy restaurants – we decided to opt out of eating with the huge crowds of Hanoi and got take out steamed sticky rice from this restaurant. You’re able to choose your meat, rice and extra toppings. All of which are so good. We wanted to eat here more than once. We chose egg, Chinese sausage and regular white rice. This place is a must!
I unfortunately forgot to write down the restaurant names and addresses for both of these places, but I believe that Banh xeo will be good at almost any restaurant in Vietnam. Paired with ice cold Hanoi beer and you’re set!
Restaurant: Banh Mi 25
Address: 25 Hang Ca Street
Last but not least, is Banh Mi. We decided to try this little cart on the street for our last meal in Hanoi. Made from fresh ingredients and just the right amount of everything. Our trek in the rain to get here was absolutely worth it.
Hanoi is overflowing with restaurants and different types of food to try. From the street food, desserts and French food in the French Quarter – something is for sure to catch your eye and satisfy your belly. Hopefully this list somewhat helps you out when deciding what/where to eat!


The Great Lakes Lowland: Foods of the Region
Here are some Web
sites to help you with your research.
Holland Marsh is a market garden north of Toronto.
It supplies a variety of fresh fruits and vegetables to people in Toronto
and the Great Lakes region. However, the soil here is heavily used. Often
crops are planted more than once in a season. This Web site shows you
how researchers help keep fresh food on the table!
We all need milk to maintain good health. At this
Web site by the Dairy Farmers of Ontario, you can find out about milk
and milk products and about dairy farming. There are also many other links
to take you to other farming sites.
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***Caution: If you like broccoli, and are rather squeamish when it comes to TMI about your food (like the way it is prepared or what hot dogs are actually made of), you might want to stop reading here.
We are so incredibly blessed that both of our dads like to garden -- and that they both love to share. It seems we nearly always have access to some kind of fresh fruit or veggies, especially in the spring.
My dad has probably the biggest garden he's ever had this season. The squash and blackberries are blooming, we've been eating lots of asaparagus, and the strawberries are finally slowing down after he spent a couple of weeks of picking 4-5 quarts per day.
The thing that's really in full swing right now though is the broccoli. Yummm-mmmy! I like broccoli because it is so good for you, my kids love it, and it's bright green goes looks so pretty on a plate (especially my blue ones!) next to nearly anything.
Dad brings it in in WalMart bags, and Mom washes it, soaks it, and then breaks it up into usable sized pieces to stick in the fridge, freeze, or give away. We've got a couple of bags of it in our fridge right now. And the cool thing is that Dad just picked it the other day. I don't have to really, really hurry to use it because it will last a little bit longer -- it didn't spend several days in a truck getting to the grocery store.
Most of you know our recent experience with The Stink and the discovery of the dead opposum. I'm a bit paranoid about smells in my kitchen right now. So when we started realizing that something in the kitchen smelled bad -- not too much unlike The Stink we thought we'd gotten rid of -- I began to worry.
I finally narrowed it down to the fridge. At first I thought the milk had gone bad, or maybe some leftovers...but no such luck. Then I decided that maybe it was just full of the old stinky air, and it might just take a few days to air out. I put some fresh baking soda in it, and began to cook dinner. Every time I opened it or even got close to it though, it was bad!
I was planning to make some of my old friend, Ruth Ann's yummy broccoli salad. So I pulled out a bag of broccoli, opened it, and along with the smell I found clarity washing over me. It was the broccoli that stunk!
Now nearly anyone will agree with you that broccoli does have an odor, especially as it cooks. I've never heard anyone talking about fresh broccoli stinking up a kitchen though. But still a little paranoid that the boys had drug in part of the dead opposum and stuck in my fridge, I called Mom. Sure enough, she had just dealt with the same thing, narrowed it down to the broccoli, then got it all blanched and in the freezer...and the smell was gone. It's crazy to think that we love to eat something that smells that bad!
So I started breaking the florets off the heads, picking through it very carefully. Because that's the other thing about fresh fruits and veggies straight from the garden -- sometimes you'll find a little bug that hung on a bit too tightly during the washing. We had eaten broccoli salad at Mom's and Dad's a few days before, and apparently in the rush to get it on the table in time for lunch, it hadn't soaked long enough. We found a few too many worms for my comfort. (I told you, if you're squeamish, stop reading!) Dad had a very valid point, though. "If you think about it, it's just digested broccoli." I guess he's right...fresh broccoli is not ruined for me.
So I continued to carefully pick through my stinky fresh broccoli, and sure enough, there were a couple of little worms. What better time for a bit of a science lesson?! I called the boys in, and they were fascinated -- but not at all grossed out.And Joey, of course didn't care. He sat there in the chair next to me and munched on it (the broccoli, not the worms!) the whole time.Then I turned on the TV for them so that the fighting I had been dealing with would (maybe) stop, and I could finish cooking. (Yes, I'm one of those kinds of moms.)
And then we all sat down for a healthy, home-cooked dinner with fresh, stinky, worm-free broccoli salad. (At least I think it was worm-free...we didn't find any more.) I'd love to say it was one of those rare and wonderful dinners where everyone cleaned their plates and had polite conversation. But I guess wormy science experiments during dinner preparation don't work miracles. No one ate the broccoli salad except for me and Bret, Joey used his dinner for hair gel instead of eating it, and Conner and Micah whined that they had water to drink instead of Coca-Cola. Ahhh...a sit-down family dinner. :)


Fuddruckers’ 3lb Challenge RAW & UNCUT | The Burger Crawl – Ep. 48.5
My subscriber, Jervon Hicks-Crymes, asked for this video, so here is the raw and uncut version of the Fuddruckers’ 3lb Burger Challenge.
Edited short version – https://www.youtube.com/watch?v=6iJ8tvdNHWk
Sometimes you win, sometimes you do not. This time I really tried but failure was inevitable. Annually Fuddrucker’s has their 3lb Burger challenges to celebrate Fat Tuesday, and ring in the Mardi Gras celebration. At the behest of Wreckless Eating’s Jeff Fu, I called and reserved my place in what would become a burger challenge history.
The Fuddruckers’ 3lb challenge is pretty straightforward. The challenger is to complete a 3lb Burger (before cooking), 1lb of french fries, and all the soda or drinks you want.
Explicit Language. Parental Discretion is advised.
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10 Traditional Food Typical delicious Balinese-style 2015
Bali. One of the favorite destinations of tourists, both domestic and foreign. Because of his best-selling Bali, entrepreneurs flocked open cafes and restaurants in Bali. To the extent that the tourists more familiar names of a popular cafe in Bali compared to the names of traditional Balinese food. Though of course Bali also has a variety of specialties that we must taste while on vacation there. Well, Klikers, following 1o Balinese traditional foods that can keep you hooked:
1. Duck Betutu
That said, the duck betutu derived from Kuta, Bali is the favorite food of the kings in Bali. How to cook quite unique, the duck meat that has been seasoned to be massaged beforehand. He said, with a massage then duck meat will be tender and marinade to seep down to the bone. Duck who has massaged and wrapped in banana leaves or betel leaves and baked in the husk fire. Betutu duck cooking process takes many hours so that the duck is cooked betutu only when there is a custom event or a religious ceremony. In addition betutu duck, there is also betutu. The differences were only of flesh alone. One manufacturer betutu is Melinggih Village, District Ubud, Gianyar.
2. Babi Guling
All must have heard the food is traditional Balinese. Pork roll (Be bolsters) made from pork belly child filled with herbs and vegetables, such as cassava leaves, then baked while playing around (overthrow-roll) until cooked. Originally pork roll used for grain or religious ceremonies. But now suckling pig can be found easily in a variety of restaurants, cafes, and hotels in Bali. The most famous suckling pig comes from Gianyar.
3. The slurry Mengguh
Mengguh porridge is porridge typical of the area of north Bali (Buleleng) is often served during traditional ceremonies. Mengguh porridge made from rice and coconut milk served with spiced shredded chicken and smothered in thick chicken broth and vegetables served separately ointment. The taste is complete, a mix of savory and slightly spicy with crunchy vegetables ointment.
Srombotan a typical vegetable Klungkung, Bali in the form of fresh vegetables such as kale vegetables, beans, and cabbage flavored called Kalas. Kalas is given turmeric mashed coconut milk, galangal, shallots, garlic, coriander and a little kencur then cooked until thick. Kalas that is the hallmark of srombotan. This Srombotan should be served with a spicy peanut sauce and seasoning until evenly mixed.
5. Rice Jinggo
Jinggo rice (or rice Jenggo) is a Balinese food in the form of white rice served in a banana leaf wrap with side dishes and sauce. Rice served fist-sized course and side dishes usually is sambal goreng tempe, serundeng and shredded chicken. It is said that Jinggo (Jenggo) derived from the Hokkien jeng go which means one thousand five hundred. Before the monetary crisis in 1997, this Jinggo rice is sold at Rp 1500.00 per serving. A small portion of rice reminiscent of typical cat angkringan Central Java.
It's not the bat, yes! Lawar is cooking a mixture of boiled vegetables, roasted coconut and spiced meat cingcang. Meat used is beef, pork, chicken, ducks, and turtles. While the vegetables are young jackfruit, papaya, leaves the distance, and nuts. There are various lawar. When viewed from the color, there lawar lawar white and red. Red Lawar is lawar that use a mixture of blood from the meat used. There is also lawar are named according to the type of meat or vegetables are used, such as pigs and lawar lawar jackfruit.
7. Rice Tepeng
Tepeng rice is traditional Balinese food of Gianyar, Bali. It was spicy and savory because it is cooked with alkaline genep, which is a complete blend of spices (spices and herbs). Tepeng rice served with vegetables such as beans, red beans, young jackfruit, eggplant, Moringa leaves, and shredded coconut. Tepeng rice served with banana leaves this to be one of the types of compulsory breakfast Gianyar citizens.
8. Sate plecing
Sate Bali plecing in there that use chicken, pork, fish or sea. Uniqueness is if satay skewers plecing generally served with peanut sauce, then satay served with condiments plecing plecing. Plecing itself is a typical Indonesian food from Lombok and Bali. Plecing a tomato sauce made from cayenne pepper, salt, shrimp paste, tomatoes, and sometimes given droplet lime.
9. Sate Lilit
Fish satay made from mashed and given flour and spices typical of Bali. Satay made by wrapping the fish meat on lemongrass. It feels very distinctive, cohesive between spicy, fragrant, sweet and savory with the scents of lemongrass. Not just delicious, the satay was healthy because of low fat.
10. Tum Ayam
Tum chicken is a traditional Balinese food preparation like Pepes. Chopped chicken meat flavored with various spices and coconut milk, then wrapped in banana leaves and steamed.
Wow ... wow ... it turns Bali have all sorts of delicious culinary, yes! So, if later you are on holiday to Bali, do not forget to taste the traditional food of Bali, yes! Moreover, the lovers of spicy certainly fall in love with a Balinese culinary average has a spicy flavor. Sedaaap


You awaken to the aromas of a 'Full English Breakfast' served in our elegant dining and relaxing room. Cooked to order and served at your individual table, breakfast is an absolute treat at Lurline House.
(varies dependant on seasonal produce)
Your choice from the Buffet: A selection of Fruit Juices, Cereals, Fresh and Poached Fruits, Yoghurt, Dried Fruit Compote, Porridge, Bircher Muesli.
Choice of hot items cooked to order:
- Chipolata sausages
- Grilled bacon
- Eggs - fried, poached, boiled or scrambled
- Grilled tomato
- Pan fried mushrooms
- Baked beans
- French toast
Accompanied by a variety of toasted breads and preserves with your choice of a pot of tea or freshly brewed Coffee.
Special dietary requirements are catered for - please advise any upon placing booking.


I’m surprised at how often I overhear my yoga students mentioning that they come to class on a completely empty stomach, as in they haven’t eaten at all that day. Sure, eating a big meal before a practice is problematic, but so is coming to class without anything to fuel your practice.
Since there’s so much conflicting information out there, I’d like to tell you what works best for me. I like to eat a small amount of protein rich food to fuel my practice about 45-60 minutes before class. My go-to pre workout nutrition is my Herbalife 24 shake; made up of 2 scoops 24 Formula 1 Meal Replacement & Protein, 2 scoops Prepare (supports blood flow and nutrient delivery to muscles during exercise), 2 scoops Beverage Mix (more protein, low calorie and delicious). It's light, around 200 calories, and consists of about 24 grams of protein. If this magical concoction isn't available, I like eating a banana with some peanut or almond butter, or even a little Greek Yogurt. Eating a light, protein-rich meal helps you preform your best, especially in the more strenuous classes.
But what if you either eat a really big meal before class or skip eating altogether? Well, generally you’ll experience feelings of discomfort or weakness, either of which will compromise your movement on the mat. But here’s a specific rundown of what you can expect:
Eating a big meal before class:
- Gas or bloating
- Uncomfortable feeling, or sluggishness
Not fueling your body:
- Light headed
- Feeling listless and without energy
For me having something about an hour before a workout is the sweet spot between too much or nothing at all and I believe that’s the perfect choice. Too much food, or none at all, would be the extreme choices, and that banana and peanut or almond butter is the way to go.
What do you find works best for your practice? Have you ever been uncomfortable on the mat because of how you ate? We’d love to hear your stories, so please share what works best for you and how you fuel your flow.
Leave a comment
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Canapés, with their bite-sized elegance and diverse flavors, have become a staple in upscale catering menus, adding a touch of sophistication to events. When planning a canapes catering menu, several key considerations come into play to ensure a delightful and memorable culinary experience for guests.
Variety and creativity:
One of the hallmarks of a standout canapé catering menu is the incorporation of variety and creativity. Canapés should showcase a diverse range of flavors, textures, and culinary styles. From classic options like smoked salmon and cream cheese blinis to innovative combinations like prosciutto-wrapped figs with goat cheese, a well-curated selection keeps guests intrigued and satisfied.
Vegetarian and dietary options:
Catering menus should accommodate a range of dietary preferences and restrictions. Including vegetarian and vegan canapés ensures that all guests can partake in the culinary experience. Options like grilled vegetable skewers, truffle-infused mushroom tartlets, or avocado and mango salsa on crisp toasts cater to diverse tastes while maintaining a high standard of taste and presentation.
Incorporating seasonal ingredients not only enhances the freshness and flavor of canapés but also showcases a commitment to quality. Spring might inspire canapés with asparagus and pea puree, while autumn could see creations featuring roasted butternut squash or caramelized apples. Adapting the menu to the seasons ensures a dynamic and relevant culinary experience.
Drawing inspiration from global cuisines adds a dynamic and adventurous element to a canapé catering menu. Mediterranean influences might be reflected in feta-stuffed olives and sun-dried tomato crostini, while Asian flavors could shine through in sesame-crusted tuna bites or Thai basil chicken skewers. Exploring diverse culinary traditions provides a rich tapestry of flavors for guests to enjoy.
Texture and presentation:
Canapés are not only about taste but also about texture and presentation. A well-balanced menu incorporates a mix of crunchy, creamy, and savory textures. The presentation is equally crucial, as the visual appeal enhances the overall dining experience. Garnishes, edible flowers, and artistic plating elevate the aesthetic, making canapés a feast for the eyes as well as the palate.
Logistics and service considerations:
When planning a canapé catering menu, logistical considerations are paramount. Canapés should be designed for easy consumption without creating a mess. Consideration should be given to the ease of handling, especially in a mingling or cocktail party setting. Professional staff and meticulous service ensure that the canapé experience is seamless and enjoyable for all guests.


The Cafeteria will be open at its regular time of Mondays, Thursdays and Fridays - between 8.30 am and 2.00 pm and Tuesday and Wednesday mornings from 8.30-9.00 am for purchasing snack packs. From Tuesday 28 February the cafeteria will also be open each Tuesday for 1st Break orders.
Have you tried the new Sushi Bowls? Freshly made in house. Choose from crumbed chicken or tuna with kewpie mayo and or soy sauce. Available Tuesdays 1st break and Thursday/ Friday 2nd break.


When summer draws to a close, thoughts of missing all the good stuff a garden brings makes me want to take advantage of it while I can.
Even though the garden right now looks like a tangled riot of weeds and just a regular old mess...it's still got goodies to glean.
(Our pumpkins have OVERTAKEN our whole garden with all the rain we've had in the last month!)
Here is a good recipe to use for a great salad for lunch or dinner, I loved it and wanted to share. It is easily adaptable to whatever you have coming in the garden right now.
Smoked Ham & Veggie Salad
1 pound box of bow-tie pasta
1-2 C. smoked ham, diced
1 C. shredded cheddar cheese
1 C. frozen peas
1 large cucumber, peeled and chopped
1/2 bell pepper, chopped
1-2 C. grape tomatoes or a regular tomato seeded and chopped
1 C. buttermilk dressing
*I added about 1/4 C. bacon bits
Keeps up to three days in the fridge, and tastes better with a little chillin'!


Old recipe show смотреть последние обновления за сегодня на .
100 Year Old Hermits Cookie Recipe - Glen And Friends Old Cookbook Show Today Glen cooks a community cookbook recipe for hermit cookies. There are 5 different hermit cookies recipes in this 100 year old cookbook, and the hermit cookies ingredients vary from recipe to recipe. Leaving Glen kind of confused about how to make hermit cookies. Two eggs, one and a half cups of sugar, three-quarters cup butter, one teaspoon soda dissolved in quarter cup sour milk, half cup each of raisins and currants, four cups flour, or little less, half a cup walnuts, half a teaspoon allspice, half a teaspoon cinnamon, half a nutmeg. Drop on buttered tins and bake. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: 🤍
All the dirt will come out of your body! My grandmother! Old recipe is useful for everyone 2022Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. The Top 8 Health Benefits of Garlic Garlic Helps Boost Your Body's Immune System Join this channel to get access to perks: 🤍 DISCLAIMER: All the information, recipes and videos on Chef Ricardo Cooking are made for general purposes only and should not be used or considered as professional advice. These should not stop you from seeking medical practitioner advice when needed or from doing your Google Research. Always consult professional help. Subscribe: 🤍 | Website: 🤍chefricardo.co.uk Watch the newest videos: 🤍 Follow Chef Ricardo Cooking Instagram: 🤍 TikTok: 🤍 Facebook: 🤍 Twitter: 🤍 Google+: 🤍 Watch more videos! Christmas Recipes: 🤍 Caribbean Recipes: 🤍 Weight Loss/Detox Recipes: 🤍 Most Popular: 🤍 Buy My New Cooking Book Here: 🤍 Donate To Our Cooking Studio: 🤍 Find More Recipes On My Website: 🤍 Subscribe to Chef Ricardo’s Juice Bar: 🤍 Channel Membership: 🤍 About Chef Ricardo Cooking: Welcome to my channel! Born and raised in the beautiful town of Ocho Rios on the island of Jamaica, I grew up surrounded by a vibrant hospitality industry offering some of the best food in the Caribbean. As I worked my way up the ranks in restaurants and influenced by my family’s home cooking style, my love for the culinary arts steadily grew into a passion. On this channel I am excited to share what I have learned and show the world the best dishes that Caribbean cuisine has to offer! Subscribe to follow my journey and welcome to the Chef Ricardo Cooking Family! Business Enquires: chefcook🤍hotmail.co.uk #ChefRicardoCooking #CookingVideo # Mygrandmother! #Oldrecipe #JamaicaChef #Tvchef
Hünkârbeğendi is a delicious Turkish dish inherited from the palace periods of Ottoman and made it to our days. It’s prepared by making a puree using eggplants and flavoring it with bechamel sauce, then served with meat on top with a mouthwatering sauce. Along with a great recipe, it also carries a great story. To learn about both, take a look at our video!
1939 Canadian Date Cake... From Australia! - Glen And Friends Old Cookbook Show Today glen cooks a depression era recipe from Canada - but found in an Australian cookbook. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: 🤍
'Clean Out The Fridge' Masala Roasted Vegetable Soup Recipe - Glen And Friends Cooking Looking for an easy vegan friendly vegetable soup? This is almost a cream of vegetable soup recipe, a roasted curry vegetable soup... Glen cooks a simple inexpensive creamy vegetable soup recipe. Two tweaks and this is a creamy vegan soup recipe. Ingredients: 1 large onion, chopped 1-2 carrots, chopped 1 bell pepper, chopped 1 potato, chopped 1 sweet potato, chopped 1 hot pepper, chopped 1 small head cauliflower, cut into small florets 60 mL (4 Tbsp) oil *Approx 45 mL (2 ½ Tbsp) garam masala 5 mL (1 tsp) salt 5 mL (1 tsp) ground pepper 1 mL (⅛ tsp) cayenne pepper Garlic, minced Thumb grated fresh ginger 500 mL (2 cups) canned or fresh tomato 1L (4 cups) broth 250 mL (1 cup) cream - or dairy substitute Method: Preheat oven to 230ºC (450ºF). Toss chopped veg with oil, salt, pepper, cayenne, and garam masala. Spread in a single layer on a rimmed baking sheet, and roast until caramelized and golden. Heat a little oil in a large pot over medium-high heat. Add garlic and ginger; fry just until fragrant. Add the roasted veg to the pot - holding back some / all of the cauliflower for garnish.Stir in tomato, and broth; cover and simmer over medium low heat for 30-45 minutes. Use a stick blender to smooth out the texture, add the cream, and serve with roasted cauliflower floating on top. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: 🤍
I'm going to show you on how to make a crispy breaded steak without actually breading a steak, which only sounds impossible. This technique is also a great way to make cheaper, tougher cuts eat like more tender, expensive steaks. Enjoy! For the fully formatted, printable, written recipe, follow this link: 🤍 To become a Member of Food Wishes, and read Chef John’s in-depth article about Crispy Garlic Crumb Steak, follow this link: 🤍 You can also find more of Chef John’s content on Allrecipes: 🤍
Cheesecake seems pretty fancy, but where did it actually come from? On another episode of Edible History, Hannah Hart dives into the 2,000-year-old history of cheesecake as she chats with Cathy Kaufman, the President of the Culinary Historians of New York. Follow Hannah Hart here: Instagram: 🤍 YouTube: 🤍 Facebook: 🤍 Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC SFX Provided By AudioBlocks (🤍) Licensed via Audio Network STILLS The lunch of oysters, or Lemons Javotte by Jeaurat, vintage engraving. Morphart/Getty Images New York city map giorgos245/Getty Images Vintage Clip Art and Illustrations | Cheese nicoolay/Getty Images Vector hand drawn pictures of honey products ONYXprj/Getty Images Map of United States - Infographic Vector pop_jop/Getty Images Arrow web icons isolated, cursor arrows, download and next page navigation buttons vector set MicrovOne/Getty Images Delicious cheesecake on stand belchonock/Getty Images Vintage Style Map Of Canada In Mid Century Modern Colors. State names and capital cities are on their own layer. diane555/Getty Images a man milking a cow in the meadow. In manual mode michelangeloop/Getty Images cheesecake or ricotta pie decorated with raspberry Rome2015/Getty Images Map Of Greece Andrew Howe/Getty Images Ricotta Cheese DarioEgidi/Getty Images VIDEO Taking bite of cheesecake viafilms/Getty Images 🤍
El Cholo shows us how they make their 100-year-old tamales! For more of El Cholo's history check them out on Instagram 🤍elcholo1923 or their website 🤍 We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends. Subscribe to Tasty: 🤍 Tasty Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network 🤍
Learn how to make a Classic Rice Pudding recipe! Visit 🤍 for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, old fashion, creamy Rice Pudding!
We're going old school with this Classic Family Meatloaf. Gently mix ingredients, set the shape in a loaf pan, then invert onto a sheet tray and bake. A sweet and savory glaze adds the perfect flavor to this moist meatloaf. Get the recipe: 🤍 INGREDIENTS: 2 pounds Certified Angus Beef ® ground beef 2 eggs 2 cups panko breadcrumbs 1/2 cup grated onion 1 tablespoon minced garlic 1/2 cup whole milk 1 tablespoon kosher salt 1 teaspoon ground black pepper 2 tablespoons plus 1/3 cup ketchup, divided 2 tablespoons brown sugar, divided 1 tablespoon plus 2 teaspoons mustard powder, divided 2 teaspoons Worcestershire Sauce Learn more about Ground Beef here: 🤍 ~~ If it's not CERTIFIED, it's not the best. ~~ Connect with us! Buy the best Angus beef: 🤍 Get our email newsletter: 🤍 Shop our online brand store: 🤍 Join our loyalty program: 🤍 Download our Roast Perfect app: 🤍 Spanish website: 🤍 Japanese website: 🤍
Today in our village, we cook chicken broccoli recipe by using broccoli and chicken. To make this recipe, we cook broccoli and chicken pepper fry separately and then add these togetherly. Finally, we enjoy this healthy broccoli recipe with mutton curry!
Dear friends, today we would like to share with you the From Garden to Table: Learn How to Make the BEST Cornbread Recipe! video, we really hope you enjoy this video and share with your friends As a Country Life Vlog, we love to share what we do at countryside, engage with nature and make the most out of village life. Come and see the colorful videos of nature, unique cooking recipes and just the beautiful life at a countryside. Sit back and relax by watching our content!
In Andong, South Korea, fourth-generation gochujang master Choi, Myung Hee works on a 100-year-old recipe for the fermented red chile paste. Due to the difficult nature of making gochujang, she has also created an award-winning method for others to make it at home. For more food and restaurant news, sign up for our newsletters: 🤍 Credits: Producer: Carla Francescutti Field Producer/Director: Nadia Cho Camera: Gerald Lee, Tim Han Editor: Charlotte Carpenter Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal For more episodes of 'First Person', click here: 🤍 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! 🤍
Learn How To Make Easy Palak Paneer Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make this Cottage Cheese In Spinach Gravy at home and share with us your experiences in the comments section below. Ingredients:- 2 bunches of Spinach (washed and blanched) 300 gms Paneer ¼ cup tomato chopped 1 tsp. Turmeric 3 red chillies dried whole Salt as required 3 tbsp. Garlic chopped 1 tsp. Cumin seeds 5 tbsp. Ghee ½ cup red onions chopped Method:- - Drain and grind Spinach leaves to a fine puree. - Heat ghee in a pan and add cumin seeds, dried red chillies, garlic and saute until golden brown. - Add the onions, salt and saute until light golden brown in colour. - Then add turmeric powder, tomatoes, garam masala and stir fry on high flame for 2-3 minutes. - Now add the Spinach puree and water. - Boil on high flame for 3-4 minutes. - Add paneer to the gravy and stir well. Palak Paneer is ready to eat! HAPPY COOKING!!! Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - 🤍 For more videos log onto 🤍 Find us on Facebook at 🤍 Visit our Website for more Awesome Recipes 🤍
Learn how to make a Beef Goulash recipe! Go to 🤍 for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar. Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried. How to Cut & Clean Chicken - 🤍 It serves 4-5 people. Ingredients For the chicken 300 gms Chicken breast boneless 1 tbsp Ginger garlic paste 1 tbsp Red chilli powder Salt to taste Oil to pan fry For the gravy 500 gms roughly slit tomatoes 100 gms roughly cut onions 1 tbsp garlic paste 50 gms cashew 1 tsp kasoori methi 1/2 tsp garam masala 4 tbsp sugar 2 tbsp kashmiri chilli powder 5 tbsp butter 3 tbsp cream 2 tbsp malt vinegar / 1.5 tbsp White Vinegar Salt to taste Method - Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes - In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl. - In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts - Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes - Churn the mixture into a fine puree. - Strain it back into the same pan make sure there is minimal wastage. - Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes. - Garnish it with cream and kasoori meethi Butter Chicken is ready to be served! #ButterChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar #ChickenGravy #ChickenMainCourseRecipe #IndianRecipe Host: Varun Inamdar Copyrights: REPL Subscribe and Get Regular Updates: 🤍 🤍 🤍 🤍 Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry. The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for "Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
If you're a parent you'll love our new channel dedicated to help you feeding your family: 🤍 We've got great meals for all ages to save you time, money and get the good stuff into your kids. Things like this simple and versatile ragu recipe which is the base for Jamie's Family lasagne : 🤍 What's Family Food Tube all about? 🤍 Plus there is a brand new website with loads of recipes for all ages and occasions - weaning to teens, breakfasts to batch cooking plus fun stuff too. It's right here and it's all free: 🤍 We need YOUR help to shape this channel so please get involved and let us know what you want to see and if you have any great ideas for recipes of your own: 🤍 FULL RECIPE : 🤍 Links from the video: Lasagne | 🤍 Family Foodtube | 🤍 For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Jamie's Recipes App | 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #FOODTUBE x
Hello everyone ! today's recipe is perfect KFC style Fried Chicken recipe in a homemade version. I hope u guys will like this easy and delicious chicken fry recipe... Here is what you'll need! chicken pieces with skin - 500 g salt - 1/4 tsp soya sauce - 1/2 tblsp tomato ketchup - 1 tblsp Ginger paste - 1 tsp Garlic paste - 1 tsp Black pepper powder - 1 tsp instant noodles masala (like Maggi) - 1 pack IT's optional but it will help to increase the taste...plz try with it. for coating: All purpose flour - 1.5 cups corn flour - 1/4 cup salt - 1/2 tsp Garlic powder - 1/2 tsp Chilli powder - 1/2 tblsp turmeric powder - 1/4 tsp, for nice golden color but its optional #fried_chicken #chicken_fry #kfc_style #tiffinbox ............................................. For business queries/ sponsor, please contact: tiffinbox🤍ayshasrecipe.com ............................................. Join Our Facebook Page 👉👉 🤍 Visit Our another Channel 👉👉 🤍 #kidstiffinbox #kidsrecipes #tiffinbox_recipes #recipes Background Music : BeatbyShahed 🤍 🤍 🤍 🤍 icon: designed by from Flaticon 🤍
Here are two delicious autumn warmer for you to try to keep warm! #GordonRamsay #Cooking Pre-order your copy of Ramsay in 10 here - 🤍 Follow Gordon: TikTok: 🤍 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
In this video we will see how to make Sweet Aval Recipe. When it comes to making quick snacks nothing beats the quickness of aval recipes. Aval is also known as Poha or flattened rice. In this recipe we are going to add some richness to the simple dish by adding some roasted cashews. To add sweetness to the recipe two main choices are sugar and jaggery. I prefer the taste of jaggery and so I am using it in the recipe. Friends make this sweet aval which is a quick and easy snack that is quite tasty and filling and serve it as an evening snack. For detailed Sweet Aval Recipe please visit 🤍
“Ah, lasagna. It’s tasty, it’s filling… it’s dense. Why is it like this? Has it always been so dense?” Hannah Hart explores the 700-year-old origins of lasagna. Follow Hannah Hart here: Instagram: 🤍 YouTube: 🤍 Facebook: 🤍 Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (🤍) STILLS fork, cutlery on white background, isolated Андрей Елкин/Getty Images pasta pappardelle nest close up on a isolated GrishaL/Getty Images Lansquenet soldiers military camp, XVI century gameover2012/Getty Images Dry Pasta pamela_d_mcadams/Getty Images 15th century miniature of a room (antique engraving) nicoolay/Getty Images Kitchen utensil sketches PREDRAGILIEVSKI/Getty Images Vintage butcher meat cleavers on concrete or wooden board. MarianVejcik/Getty Images Medieval Cook and Kitchen of France wynnter/Getty Images Feast of Herod Woodblock print ChrisGorgio/Getty Images Black and white drawing of a medieval kitchen NICOOLAY/Getty Images VIDEO Traditional Italian beef lasagne. tavan amonratanasareegul/Getty Images Large-Scale Medieval Battle Reenactment. Violent Tribe of Warriors Attack Wooden Fortress Wall, They Climb Ladders, Guards Try to Defend Fortification.They Fight with Axes, Swords, Spears, Bows, and Shields. gorodenkoff/Getty Images Healthy diet flame grilled beef burgers on barbecue Spotmatik/Getty Images slow motion of meat lasagna with fork geargodz/Getty Images Strawberry ice cream scooped out of container manaemedia/Getty Images Old letter grunge concept alexskopje/Getty Images Powdered sugar sprinkling onto croissant in slow motion on black background sergeysaraev/Getty Images Vintage scene.Woman writing a letter with dip pen opal2/Getty Images 🤍
Hello Food Wishers! Chef John’s Corporate Overlords here with our very first Chef John-a-thon featuring Chef John’s Top 25 recipes of all time! From Tzatziki to Falafel to Nashville Hot Chicken, Chef John has shared all different kinds of dishes with us. Relive some of your favorite Food Wishes recipes (and discover new ones!) with a countdown spanning over 14 years of videos that have received more than 130 MILLION views and counting! Whether it’s Lasagna, Fried Chicken, or the perfect Grilled Cheese you’re looking for, Chef John has just the viral video for you! Tzatziki Sauce: 🤍 Scotch Eggs: 🤍 Tom Jefferson's Mac and Cheese: 🤍 Shakshuka: 🤍 Garlic Ginger Chicken Wings: 🤍 Greek Lemon Chicken & Potatoes: 🤍 Dutch Baby: 🤍 Nashville Hot Chicken: 🤍 Twice Baked Potatoes: 🤍 Falafel: 🤍 Cottage Fries: 🤍 Your First Turkey: 🤍 Best Macaroni Salad Ever: 🤍 Pizza Sauce: 🤍 Classic Potato Pancakes: 🤍 Garlic Shrimp: 🤍 Perfect Prime Rib: 🤍 French Omelette: 🤍 Buttermilk Fried Chicken: 🤍 Crispy Onion Rings: 🤍 Fondant Potatoes: 🤍 Garlic Spaghetti: 🤍 Lasagna: 🤍 Pita Bread: 🤍 Inside-Out Grilled Cheese Sandwich: 🤍 00:00 Tzatziki Sauce 5:37 Scotch Eggs 13:33 Tom Jefferson's Mac and Cheese 18:35 Shakshuka 26:36 Garlic Ginger Chicken Wings 30:54 Greek Lemon Chicken & Potatoes 37:09 Dutch Baby 42:03 Nashville Hot Chicken 52:21 Twice Baked Potatoes 57:27 Falafel 1:03:38 Cottage Fries 1:07:26 Your First Turkey 1:12:30 Best Macaroni Salad Ever 1:19:24 Pizza Sauce 1:23:44 Classic Potato Pancakes 1:27:01 Garlic Shrimp 1:31:32 Perfect Prime Rib 1:36:45 French Omelette 1:42:43 Buttermilk Fried Chicken 1:46:43 Crispy Onion Rings 1:50:05 Fondant Potatoes 1:55:13 Garlic Spaghetti 1:58:26 Lasagna 2:04:32 Pita Bread 2:11:10 Inside-Out Grilled Cheese Sandwich New Year’s Day 2022 Chef John-a-thon! | Top 25 Recipes
Egg Tawa Pulao | Tawa Anda Pulao | Street Food | Spicy Egg Recipes | Anda Recipes #EggTawaPulao #TawaAndaPulao #StreetFood #EggRecipes #Homecooking #pulaorecipes #Andarecipes #spicyeggrecipes Ingredients Egg - 6 Nos Cooked Basmati Rice Oil - 2 Tbsp (Buy: 🤍 Onion - 2 Nos Chopped Green Chilli - 2 Nos Chopped Tomato - 2 Nos Chopped Ginger Garlic Paste - 1 1/2 Tsp (Buy: 🤍 Salt - 1 Tsp (Buy: 🤍 Pepper - 1 Tsp (Buy: 🤍 Garam Masala - 1 Tsp (Buy: 🤍 Coriander Powder - 1 Tsp (Buy: 🤍 Cumin Powder - 1 Tsp (Buy: 🤍 Turmeric Powder - 1/2 Tsp (Buy: 🤍 Chilli Paste - 1 Tbsp Water - 3/4 Cup Chopped Coriander Leaves Method: 1. To a wide iron skillet add oil and onions. 2. Once the onion turns transparent, add green chillies, tomatoes. Saute. 3. Now add ginger garlic paste, salt, pepper, garam masala, coriander powder, cumin powder, turmeric powder, and mix everything together. 4. After 2 mins, add chilli paste and saute. 5. To this add water and continue to cook for 3 mins on medium flame. 6. Once the raw smell goes, crack open the eggs and start mixing them. 7. Once all the eggs are cooked, add cooked rice and mix for 5 mins. 8. Street style egg tawa pulao is done. 9. Finish with some coriander leaves. You can buy our book and classes on 🤍 HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: 🤍 FACEBOOK -🤍 YOUTUBE: 🤍 INSTAGRAM - 🤍 A Ventuno Production : 🤍
Coconut Ladoo 2 Ways | Indian Sweets | Nariyal Ladoo Recipe | Laddu recipe | Coconut Recipes #coconutladoo #nariyalladoorecipe #indiansweets #laddurecipe #laddu #ladoo #narkelnaru #chinirnarkelnarurecipe #bengali sweets#coconutjaggeryladoo #coconutladoowithcondensedmilk #condensedmilk #jaggeryrecipes #sweets #sweetrecipes #festivalsweets #ganeshchaturthispecial #ganeshchaturthiladoo #instantladoorecipes #easysweetrecipes #homecooking #happyjanmashtami #janmashtamispecialrecipe To Make Condensed Milk Coconut Ladoo Ghee - 1 Tsp Chopped Cashew Nuts Grated Coconut - 2 Cups ( 250ml ) Condensed Milk - 3/4 Cup Cardamom Powder - 1/2 Tsp To Make Jaggery Coconut Ladoo Water - 1/4 Cup Powdered Jaggery - 1 1/2 Cup Ghee - 2 Tsp Chopped Cashew Nuts Grated Coconut - 2 Cups ( 250ml ) Cardamom Powder - 1/2 Tsp You can buy our book and classes on 🤍 HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: 🤍 FACEBOOK -🤍 YOUTUBE: 🤍 INSTAGRAM - 🤍 A Ventuno Production : 🤍
Masala Roti Recipe | Leftover Roti Recipe | Snacks Made At Home | 15 Mins Snack Recipe | 90 Seconds Cookbook | Easy Snacks | Snacks Recipe | Masala Chapati Recipe | Quick Snacks | Instant Snacks Recipe | Veg Snacks Recipe | Instant Snacks | Rajshri Food Learn how to make yummy Leftover Roti - Masala Roti snack at home with Rajshri Food! Rajshri Food presents to you "90 Seconds CookBook" recipes. These delicious recipes are quick & easy to make at home in very less time! Ingredients: - 5 Chapatis - 2 tbsp Oil - 1 tsp Mustard Seeds - 1 tsp Cumin Seeeds - 1 Green Chilli - 5-6 Curry Leaves - 1 Onion - 1/2 tsp Turmeric Powder - 1 tsp Red Chilli Powder - Salt - Coriander Leaves - Lemon Juice #RajshriFood #AnybodyCanCookWithRajshriFood #LeftoverRoti Visit our Website for more Awesome Recipes 🤍 Download the Rajshri Food App by clicking on this link:- 🤍 Recipe by: Chef Sonali Raut Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - 🤍 For more videos log onto 🤍 Find us on Facebook at 🤍 | For feedback and suggestions please write to us at: mail🤍rajshri.com
We pay tribute to Her Majesty with a feel-good story about her love of Nintendo, & more fun, memes, unboxings, homebrews & news. Check out 🤍 for great PCBs from $5! 👾 *Support us for exclusive perks: 🤍 or 🤍 🎧 Get the music: 🤍 👕 Merch: 🤍 🗨 Full linktree: 🤍 💌 _Submitting digital content to The RRetro Show: Apologies but due to a backlog of your wonderful digital submissions we are temporarily pausing new ones. Please check back next month and thank you for your interest in submitting to The ЯRetro Show!_ 💌 _Submit donations for unboxing: 🤍 *RECIPE INGREDIENTS • The Queen Caricature by: 🤍 • Yamaha Vinyl CONCEPT: 🤍 • ZZAP! & Crash Annuals: 🤍 • Atari games: 🤍 • Knight Rider goodies: 🤍 • SD Card floppy by: 🤍 • Civitas 2030 Amiga Crowdfund: 🤍 • Nathan Wolf’s tech channel: 🤍 • Table mousepad by 🤍 *SAUCES & CHEERS* • Rick Astley side-by-side: 🤍 • Titanic 8-Bit Theme: 🤍 • Knight Rider Remix: 🤍 • Wedge voice by David Ankrum • 🤍 • Assistant Editor: Patreon Mauricio Tonnera • Co-Producer: Patreon Leofractic aka Leo Hobden • Harleyfractic from Game Closet: 🤍 • "I Want A Commodore" song by 🤍 • TARDIS Door by K Knits / Instructables • All the contributors! • Wikipedia & Wikimedia Commons • The Internet Archive • Gardenside Prods. & Clue Detectives & Paradise Radio • All other media featured is marked as public domain on Google Images or used with written permission or shown under Fair Use commentary law *MENU* 0:00 Intro 1:06 Old News/The Queen 9:22 Retro Memes 12:36 fUnboxing 22:30 Homebrews 25:21 Nostalgia Flake(s) 27:39 Big finish & Supporter credits *SOME INGREDIENTS BY* • 🤍 - website design • 🤍 - some graphics • 🤍 - some 3D models 🐶 Special thanks to Ladyfractic & the Puppyfractics! Get a discount on Junifractic's featured dog collar fitness/GPS tracker at 🤍 & a free Bark Box at 🤍 !* © All music & content Copyright & TM Retro Recipes™ LLC 1988-2022. All rights reserved. The ЯRetro Show® is a registered trade mark. *Some links may offer some peanuts to support this retrochannel but all opinions are 100% unbiased. #80s #retro #memes #dogs #gaming #gamergirl #retrocomputing #retrogaming
Learn how to make a Farro with Wild Mushrooms Recipe! Visit 🤍 for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Farro with Wild Mushrooms Recipe!
Where did this southern staple get its start? To get the scoop on Jambalaya, Hannah Hart cooks alongside author and culinary historian Michael Twitty. Follow Hannah Hart here: Instagram: 🤍 YouTube: 🤍 Facebook: 🤍 We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you're accustomed to. We don't expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends. Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (🤍) STILLS /BuzzMoji 🤍
Dinner this week just got a whole lot easier! If you want more of Tasty, check out our merch here: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Shop the Tasty Merch line: 🤍 Subscribe to Tasty Newsletters: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network 🤍
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner. ⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇ 🖨PRINT THIS RECIPE: 🤍 #natashaskitchen #beefstroganoff #dinner SUBSCRIBE: 🤍 WEBSITE: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 PINTEREST: 🤍 🍴HOMEMADE BEEF STROGANOFF INGREDIENTS: 1 lb top sirloin steak 2 Tbsp olive oil 2 Tbsp butter 1/2 medium onion, finely chopped 1/2 lb brown mushrooms, thickly sliced 1 garlic cloves, minced 1 Tbsp all-purpose flour 1 cup beef broth 3/4 cup heavy whipping cream 1/4 cup sour cream 1 Tbsp Worcestershire sauce 1/2 tsp dijon mustard 1/2 tsp salt 1/4 tsp black pepper Green onion to garnish 8-12 oz Egg noodles, to serve 🥩MORE BEEF RECIPES 🥩: Roasted Beef Tenderloin Recipe - 🤍 Garlic Crusted Prime Beef Rib Roast Recipe - 🤍 Beef Lasagna Recipe - 🤍 Classic Beef Stew Recipe For Dinner - 🤍 🛒🛒🛒🛒🛒 NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - 🤍 🛒🛒🛒🛒🛒 Thanks for watching!! 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA
Momo to sabhi to pasand hota hain, aaj main aapko bana kar dikhata hu veg momos ki recipe nepali style me jo mai bachpan se khate aa raha hu :) CookingShooking ko jarur subscribe karein - 🤍 Instagram me follow jarur karein - 🤍 English videos - 🤍 Momos Ingredient: • Cabbage : 1 Small (grated) • Ginger - 2 inch piece (grated) • Green Chili - 1 (chopped) • Onion - 1 large(chopped) • Carrot - 1 small (grated) • Salt & Pepper - to season • Oil - 1 tsp • Maida / Flour - 1 cup • Salt - to season • Oil - 1 tsp • Water - as req. Kitchen Products I use: Measuring Cup & Spoon Set - 🤍 Kitchen Weight Scale - 🤍 Instant Yeast - 🤍 (500gms, keep frozen in airtight container, will stay good for years) Instant Yeast - 🤍 (small pack) Pizza Screen - 🤍 (3 pack - 6,7,8 inches) Parchment Paper - much better than butter paper, and it is reusable - 🤍 Good NonStick Pan - 🤍 Whipping Cream - 🤍 Oven For Baking - 🤍 (28liter is good enough) Microwave - 🤍 (not good)
Learn how to make a Minestrone Soup Recipe! - Visit 🤍 for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Another adventure of Flying Dutchman & travel journalist Andreas van der Schaaf. In my TV Series "First Class Around the World" (1994-1997)I visited Key Biscayne in Florida where at Stefano's, Stefano himself prepared the Original Caesar Salad. The One and only! For all of your chefs and sous chefs to know now world wide,,this is the ONE..like Caesar Cardini used to make. He and his brother Alessandro created this world famous recipe in their hotel-restaurant in Tijuana. Just follow Stefano and you have the original..without bacon bits, chicken and 'whole' ansjofish..nooo....this one is it ! Some write Caesar (the right ones) and others write Ceasar..anyway gazpacho is also different from carpaccio...but Caesar Salad should be like this.
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu). Printable Version: 🤍 More Desserts: Tiramisu Ice Cream: 🤍 Tiramisu Truffles: 🤍 Tiramisu Mousse Cake: 🤍 Medovik - Russian Honey Cake: 🤍 Strawberry Mousse Mirror Glaze Cake: 🤍 Chocolate Cheesecake: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Website: 🤍 Ingredients: 5 large egg yolks ½ cup + 2 Tbsp (125g) Sugar 1 2/3 cups (400ml) Heavy cream, cold 14 oz (425g) Mascarpone cheese, room temperature 1 teaspoon Vanilla extract 1½ cups brewed espresso 36-40 Savoiardi biscuits (Ladyfingers) 2-3 tablespoons coffee liqueur/marsala/brandy Cacao for dusting Directions: 1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool. 2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool. 3. Add the mascarpone, vanilla extract and whisk until smooth. 4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside. 5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours. 6. Just before serving, dust with cocoa powder. Notes: • Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you. • Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.
Lasagna is an Italian-American Christmas tradition, and this is my favorite version! Visit 🤍 for more info and over 1,500 more original video recipes! I hope you like this
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. But there's a little something extra in my version that makes it the ultimate chicken salad - tarragon! This recipe is easy, healthy, bright, flavorful, and will make any summer meal a breeze. Give it a try! Printable Chicken Salad Recipe: 🤍 Sign up for weekly emails (never miss a recipe!): 🤍 Join the private Facebook group of fellow Downshifters around the world: 🤍 PRODUCTS MENTIONED: White Pot: 🤍 Serving Bowl: 🤍 Instant Read Thermometer: 🤍 ALWAYS IN MY KITCHEN: Counter Stools: 🤍 Vitamix Blender: 🤍 Spiralizer: 🤍 Tea Kettle: 🤍 Utensil Holder: 🤍 Flour Jars: 🤍 Knife Set: 🤍 Cutting Board: 🤍 Glass Mixing Bowls: 🤍 For everything else I use in my videos, check out the SHOP page on my website: 🤍 The music I use: 🤍 - Great music for YouTubers! Blouse (similar): 🤍 Jeans: 🤍 Linen Apron: 🤍 Disclaimer: product links may include affiliate links. #chickensalad #chickenrecipes #saladrecipes
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite. RECIPE: 🤍 PRE-ORDER MY BOOK! 🤍 🤍 🤍 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
The Tjhia family in Singkawang, West Kalimantan has been making these dumplings - known as choi pan - with a century-old recipe for decades. Each day, they make thousands of dumplings, modified to suit the Indonesian palate, to feed hungry customers who line up for their share. CNA's Kiki Siregar finds out why people keep coming back for more: 🤍 #Indonesia #food #streetfood Subscribe to our channel here: 🤍 Subscribe to our news service on Telegram: 🤍 Follow us: CNA: 🤍 CNA Lifestyle: 🤍 Facebook: 🤍 Instagram: 🤍 Twitter: 🤍
5 easy overnight oats recipes - easy make ahead breakfasts are very important to many people who do not have time to prepare a healthy breakfast every morning. With these easy and healthy overnight oats to can plan you breakfast for all the week. Whether you prefer blueberry overnight oats, Chocolate & banana overnight oats or tropical flavors like pina colada overnight oats, here you will find your favorite flavors. Printable recipe: 🤍 ►Equipment I Used in This Video: 🤍 *Every purchase you make supports my content creation. More Healthy Recipes: 4 Healthy Porridge Recipes: 🤍 5 Healthy Smoothie Recipes: 🤍 Healthy Homemade Granola: 🤍 Banana Oatmeal Pancakes: 🤍 Chia Pudding - 5 Healthy Recipes: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Website: 🤍 Blueberry overnight oats: Ingredients: 1/2 cup (45g) Rolled oats 1 tablespoon Chia seeds 1/2 cup (45g) blueberries Pinch salt 1/4 cup (70g) Greek yogurt 1-2 teaspoons Maple syrup 1/2 cup (120ml) Almond milk or any milk of your choice slivered almonds and blueberries for topping Chocolate & banana overnight oats: Ingredients: 1/2 cup (45g) Rolled oats 1 tablespoon Chia seeds 1 tablespoon Cocoa powder Pinch salt 1/4 cup (70g) Greek yogurt 1-2 teaspoons Maple syrup, optional 1/2 cup (120ml) Almond milk or any milk of your choice 1/2 Banana Chocolate shavings and banana slices for topping Apple pie overnight oats: Ingredients: 1/2 cup (45g) Rolled oats 1 tablespoon Chia seeds Pinch salt 1/4 cup (70g) Greek yogurt 1/2 cup (120ml) Almond milk or any milk of your choice 1/2 Apple, grated 1/2 teaspoon Cinnamon 1-2 teaspoons Honey/maple syrup, optional Walnuts Pina colada overnight oats 1/2 cup (45g) Rolled oats 1 tablespoon Chia seeds 2oz (60g) Pineapple Pinch salt 1/4 cup (70g) Greek yogurt 1-2 teaspoons Honey/Maple syrup *optional 1/2 cup (120ml) Coconut milk or any milk of your choice 1 tablespoon Desiccated coconut 1/2 teaspoon Vanilla extract Pineapple chunks and desiccated coconut for topping Peanut butter & jelly overnight oats: Ingredients: 1/2 cup (45g) Rolled oats 1 tablespoon Chia seeds Pinch salt 1/4 cup (70g) Greek yogurt 1/2 cup (120ml) Almond milk or any milk of your choice 2 tablespoons Natural peanut butter 2 tablespoons Fruit jam of your choice Crushed peanuts and natural peanut butter for topping Directions: 1. Place all ingredients into a large glass container/bowl and mix until combined. 2. Transfer to a jar or a glass. Place in the fridge for at least 4 hours or overnight. If you like my videos, please subscribe to my channel for new cooking videos: 🤍 I would really appreciate if you could help and contribute to the community by translating the video into another language: 🤍


The Verona building was constructed in 1923 and has been a part of Auckland's growing multi-cultural society since the cafe restaurant was introduced in the early 1960s. It has been responsible for pioneering numerous forward thinking concepts throughout the rears, including being one of the first espresso cafes in Auckland, and one of the first all organic vegan restaurants in the city (circa 1970).
Verona has always been considered a cultural melting pot in the eyes of many, and provides a home for people from all walks of life. Our aim is to provide a diverse and welcoming experience throughout, from music to visual art, from a delicious cabinet menu to intriguing alcoholic beverages. From our rich history to our foreseeable future, we pride ourselves on being an iconic part of Karangahape Road's beautiful culture.
We are very passionate about our coffee at Verona Cafe, which is why we make sure that we source the finest coffee beans we can find. Roasted locally in Auckland, the beans are delivered fresh for your enjoyment.
Craft beers are becoming an increasingly more significant part of New Zealand's Bar and Restaurant culture. Here at Verona, we strive to supply the most definitive in New Zealand beers, which is why we trust our friends at Hawkes Bay Independent Breweries to craft the finest beer available in Auckland City. Providing three iconic bees, and an equally as impressive cider, it is our vision to make your experience as delightful as possible.
In supporting the growing eclectic multi-cultural society that we are a part of here in Auckland City, we like to ensure that we support a wide range of providers when it comes to our wine selection. While providing our house wine sourced from the vineyards of Spain, and our beautiful Shiraz fermented from the finest Australian grapes, we like to support a range of forward thinking New Zealand wineries by supplying some of our countries finest wines.
When it comes to cocktails, we like to think outside the box a little to bring you something different. While holding to the classics everybody knows and loves, we also have our own range of cocktails shaken with a twist of the classic Verona vibe. Our team works day and night to define the perfect synchronization between texture and flavour, bringing you the finest cocktails that are sure to keep you coming back for a second helping.
Created by Silas McClintock. Contact @ firstname.lastname@example.org


I slurped through my huge bowl of pho, savory broth splattered on my scarf and blazer, Sriracha working its magic on my sinuses.
A Vietnamese version of what sounded like the '80s band Wham! blasted in the background.
On the table sat a jumble of bottles — ketchup, fish sauce, maple syrup, hoisin — and a container stuffed with silver forks and neon green chopsticks.
Bathed in the bluish-white light of gas station spotlights, we watched SUVs troll in and out of the parking lot of the Kicks 66 gas station on the corner of 168th and Harrison Streets, adjacent to the booth where we sat.
Welcome to Omelet & Viet Cuisine, my new favorite west Omaha hidden gem.
The location is as random as it sounds. So is the menu, a mashup of American egg omelets and Vietnamese specialties. But almost everything we tried — pho and another noodle soup, bun bo hue; egg rolls and spring rolls; a bahn mi sandwich; and even an ultimate spicy omelet served with a warm biscuit — was worth a return visit. Forget what you might think when you drive past this gas station hole-in-the-wall, it's one of the best Vietnamese joints you'll find in town.
A bowl of combination pho stands among the best I've tried, including at Saigon Restaurant and New Gold Mountain during the pho Food Prowl.
The large bowl came stuffed with thin vermicelli noodles, pieces of tender shaved beef, big chunks of transparent tendon and tripe, and slices of chewy beef meatball. A healthy grind of pepper floated on top, as did bright green scallion and sliced white onion. I seasoned mine with a big squirt of Sriracha, thick cut jalapeņos, torn bits of both Thai and regular basil, and lime wedges. All of the seasonings but the sauce came on an adjacent plate along with a pile of fresh bean sprouts.
The gently flavored broth had a pleasant, warming depth, and the chewy meatballs and tender beef had just the right texture and flavor. My only nit: The pieces of chewy tendon and tripe could have been a touch smaller.
Another Vietnamese noodle soup, bun bo hue, looked similar to the pho but tasted nothing like it. The base, a much spicier broth with a reddish hue, was filled with thin lemongrass and red onion, which provided some kick, along with pale sliced meatballs, chunks of meat and thicker, chewier noodles. I slurped down almost all the broth in the bowl, it was that good.
The other bowl variety we had was full of flavorful barbecued pork, fresh vegetables and cold noodles. The bowls come with a side of ginger sauce that gets dumped over the whole thing and mixed in, and one combination comes topped with a crispy egg roll. It's simple, fresh and flavorful.
We dug the small egg rolls filled with hot vegetables and spicy shreds of pork with a crisp and just greasy enough exterior, and the spring rolls, filled with pork and shrimp and served at room temperature. The restaurant's take on crab rangoon is unusual. Instead of the traditional soft bottom and crispy top, the Rangoon filling is encased in a triangle of deep fried crispy breading.
A Vietnamese version of “Hotel California” blasted during a Sunday morning breakfast as we braved the omelet side of the menu. We were surprised. The ultimate omelet was the size of a burrito at Chipotle, with airy eggs, cheese, spicy sausage and peppers and a great mix of texture and flavor. That flat, sad thing I expected wasn't what we got. A side biscuit seemed like it came from a package but was served warm, a plus. The syrup on the side of the plate of French toast we tried also came warmed — another good touch — but the toast didn't have a ton of flavor.
The bahn mi sandwich — called a baguette sandwich on the menu — had the perfect crusty-chewy warm bread, a delicious filling with spicy tofu chunks and meaty pork bits and a pleasing combination of cool vegetables and warm proteins. A spread of pork pate on the bread elevated the sandwich. I'd drive west again simply to take one of these to go.
Omelet & Viet Cuisine is under the radar, and both times we visited we were either the only diners or one of just two tables. A Vietnamese restaurant next to a gas station, admittedly, doesn't make much sense. But the rent is probably cheap and the food is truly fantastic.
This is another gold star for west Omaha. It sits comfortably along with Gold Mountain, Saigon, Canton House and Rivera's on my list of favorites.
* * * * *
OMELET & VIET CUISINE
Location: 16808 Audrey St.
Hours: 9 a.m. to 7:30 p.m. Tuesday-Saturday, 9 a.m. to 5 p.m. Sunday. Closed Monday.
Hit: Both the pho and bun bo hue soups were hot, brothy, flavorful and delicious.
Miss: The French toast, off the traditional American breakfast menu, left something to be desired.
Reservations: None taken.
Price: More than reasonable. A bowl of pho is $8.75 and is a full meal.
Service: Quick and friendly, though the employees don't speak much English.
Noise: The karaoke and piped-in music get loud, but it's part of the fun.


W&G is set on three floors and features a large open kitchen, two sprawling outdoor terraces and a huge four-sided bar at street level. We cater to all tastes with food and service in a rustic atmosphere with a contemporary feel and taste.
Influenced by the flavours and traditions of italy, our cuisine is always innovative and fresh. Wienstein & Gavino’s is constantly exploring new and creative dishes as trends evolve, all while respecting the classics.
Our pastas are homemade from scratch every day and our pizzas are cooked to perfection in our brick oven - just like they do in Italy!
The W&G family invites you to experience the warm surroundings, great food and polished service that have made it one of the most iconic establishments in Montreal. This has allowed for our guests, local and international, to conclude that here:
" LA VITA È BELLA ! "


Plus, Queer Eye merchandise is coming, and more food news
- Starbucks is wading into the fermented-tea waters. The Seattle-based coffee giant has announced its own line of kombucha, offering six flavors under the Evolution Fresh label. The bottled beverages, available at grocery stores and markets, will initially launch in Boston, Chicago, Los Angeles, San Francisco, San Diego, Seattle, and New York City. A broad release across America is expected next spring. Starbucks acquired Evolution Fresh, an organic juice company, back in 2011.
- A public ceremony will be held for iconic French chef Joël Robuchon, who died Monday at the age of 73, near his hometown in France’s Vienne region, reports Agence France-Presse.
- Rick Astley of “Never Gonna Give You Up” and, more recently, rick-rolling fame is opening a craft beer bar in the United Kingdom. Astley is partnering with Iconic Copenhagen brewery Mikkeller, per Eater London.
- Famed Spanish chef Joan Roca has announced a forthcoming pop-up in New York City. Roca, co-owner of the three-Michelin-starred Catalonian restaurant El Celler de Can Roca, will cook at Cipriani Wall Street on September 18 and 19. BBVA Compass is putting on the dinners, which will be served to “select attendees.”
- Restaurant-reservation platform OpenTable has added more booking options to its operation. Now, users can choose between bar, patio, and dining room seating, among other customizations.
- A Late Show superfan accepted host Stephen Colbert’s challenge and incorporated the phrase “an almond doesn’t lactate” into his wedding vows.
- And over on Late Night With Seth Meyers, Eater New York and Meat Show fixture Angie Mar stopped by to cook a giant steak Wednesday night.
- One lucky McDonald’s enthusiast will soon be living their best life for the rest of their life. Mickey D’s is planning to give away one McGold card, which entitles its owner to a lifetime of free food at the Golden Arches, according to Food & Wine. Hopeful contestants can enter the sweepstakes via the McDonald’s app.
- Regulatory rules in the United Kingdom have an inconsistency problem, per the New York Times. In an effort to keep kids off junk food, Kellogg’s cannot advertise its Coco Pops cereal during children’s shows. McDonald’s Happy Meals are fine, however.
- The Washington Examiner is gunning for those sweet anti-millennial pageviews with this headline: “Pigging out: 49% millennials spend more eating out than saving for retirement.”
- Start saving your pennies: Netflix’s extremely popular Queer Eye reboot is launching a line of merchandise, reports Variety. There’s no word on what, exactly, will be available for purchase, but fans can expect some Antoni-branded cookware and foodstuffs.
- A good take from New Yorker roving food correspondent and former Eater editor Helen Rosner: Iceberg lettuce is the best lettuce.
- Finally, in a desperate attempt to give her young children a meal with Garfield, a sweet and likely exasperated Oklahoma mom has posted a request to borrow an orange cat for a lasagna dinner.
this was posted at my dads work and I’m CRYING!!!! RT to help Clara find an orange cat pic.twitter.com/KuqzMgUBL1
— Lo (@lauren_jade44) August 1, 2018


Lexington-Richland School District Five is proud to celebrate School Lunch Hero Day on May 5. Between preparing healthy meals for America’s students, adhering to strict nutrition standards, navigating student food allergies, and offering service with a smile, school nutrition professionals are true heroes.
School Lunch Hero Day is held annually on the first Friday in May to honor each person responsible for providing school breakfast and lunch to students across the country. School Lunch Hero Day provides an opportunity for parents, students, school staff and communities to thank those who provide healthy meals to our students each day.
“I am appreciative of all of our student nutrition heroes,” School District Five Coordinator of Student Nutrition Shana Catoe said. ” They must balance many roles and follow numerous federal, state and local regulations to ensure safe and healthy meals are available in our schools. They provide meals that give our students a higher chance of success in the classroom and contribute to our students’ overall health.”
All Student Nutrition employees in School District Five will be provided a School Lunch Hero shirt as a small token of appreciation.
School Lunch Hero Day has been celebrated annually since 2013. This year, the School Nutrition Association has partnered with Jarrett Krosoczka, author of the Lunch Lady graphic novel series, to remind everyone — directors, managers, parents, students, and school staff — that school nutrition employees are superheroes that deserve some recognition.


If you love the experience of tasting different cuisines by different cultures, then you must try out a Chinese restaurant. The reason is that most Chinese restaurants try to maintain their traditional approach to everything involving food. From preparation to service, the entire process is kept as traditional as possible. Therefore, if you are invited to a Chinese restaurant by a friend, it is good to research a thing or two about dining there. Not only will you have a quiet time as you enjoy your meal, but you may even leave with a new respect for the culture. This article highlights tips for dining in a Chinese restaurant.
Use Chopsticks to Serve Food
In Chinese culture, meal times are communal; therefore, everything is placed in pots and people serve themselves. It is no different in Chinese restaurants, as the waiting service brings an entire course to the table and the guests get to serve. However, there are some pots that do not have serving utensils, and this can be confusing -- especially if people are waiting on you to serve. If there are no serving utensils, use the back end -- not the front -- of your chopsticks to get food. You might think that it is unhygienic because you hold the back end of the chopsticks with your hands. However, there is nothing wrong with that because you will only be picking food that will go to your plate, not another person's. This trick is mostly applicable to solid foods such as dumplings.
Don't Dig Around
As mentioned earlier, Chinese restaurants love the traditional communal meal setting in which food is passed around for self-service. However, some people have a habit of digging around the meal bowl for parts they want to eat. While you might have genuine reasons for digging around communal dishes with your chopsticks, it is considered bad practice as it symbolises grave-digging in Chinese culture. Therefore, when you receive a bowl of food, pick whatever your chopsticks land on first. It will save you the embarrassment if you are caught digging around a bowl.
Don't Flip the Fish
Most Chinese meals are not complete without a full dish which is almost always accompanied by rice. Notably, most people eat a whole fish by starting with the top side and then flipping it over on the other side. However, the action is considered bad luck by traditional Chinese fishermen since it is akin to capsizing your success. The reason is that the fish symbolises a boat and, therefore, flipping it is not any different from turning over a fishing boat. What you are expected to do is remove the bone and proceed without flipping the fish over. It is respectful to your hosts and also to the traditional Chinese fishermen.


Kim's Kitchen specializes in authentic Oriental cuisine such as Vietnamese eggrolls, sandwiches, noodle soups (Pho), and grilled items. We also have the renowned Yangchow fried rice and chickenwings, a favorite of Kim's best customers - her grandchildren! We also serve American breakfast from 7am to 11am on weekdays and Saturdays from 7am to noon. If you're craving some Pho or Vietnamese sandwiches for breakfast, we've got that too!
Opened in June 2010, Kim's Kitchen overlooks Turning Basin #4 in Palacios, Texas. It is owned and operated by Kim Chau aka "Mama Chau", owner of Eggroll Express (1989-1994) and Yangchow Restaurant (1995-2001). After a brief retirement, Kim is now ready to welcome everyone back into her kitchen to share her
love of cooking and serve a new generation of hungry friends and family. Whether you are a newcomer or a returning customer that has waited nine long years for her delicious creations, come satisfy your hunger in Kim's Kitchen. (Note: Some items pictured are not on the menu, they are daily specials.)


BAKING WITH KAYLENE & MICHAEL
Last month in October, I had a wonderful baking adventure with my Cousin Kaylene and her husband, Michael in San Jose, CA. My Cousin and I only recently reconnected in April of 2019 during my trip to San Francisco to deliver an Apple Pie and Ube Coconut Scones. We probably haven't seen each in over forty years. They have taken an interest in my of baking hobby. Kaylene graciously invited me and my family to visit with them in San Jose. They have a beautiful home overlooking the San Jose Valley. Of course, I brought over my All Star Apple Pie and two bottles of my own Vanilla Extract made from Koloa Rum and offer to do a baking demonstration at their home.
Michael is in his own right is a gourmet cook. He enjoys cooking in their large spacious kitchen and has the modern cooking gadgets. We decided to make Raspberry Scones with Cream Cheese. I showed Michael the steps to make scones. Michael has a Kitchen Aid Mixer that he used to blend the flour and chopped cold butter. I was amazed on the ease of using a mixer for making dough. I'm thinking with a mixer like that, I can do larger orders of scones. Now, I want to get one for Christmas! In fact, I have one on order with Amazon. Michael used a silicon baking mat which I thought was great because it's reusable and is non-sticking. The scones came out beautifully and extra large.
I thoroughly enjoyed my baking adventure with my Cousin, Kaylene and Michael. I learn some new things. I look forward to my next opportunity to bake with them again.


Black Forest cake has multiple layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream.
- Cake Flavour: Blackforest
- Type of Cake: Cream
- Minimum Weight: 500 gm
- Type of Cream: Coffee
- Filling in Layers: Coffee cream
- Toppings: Red cherries & Cream garnish
- The delicious cake is hand-delivered by our delivery boy in a good quality cardboard box.
- Candle and knife will be delivered as per the availability.
- Store cake in a refrigerator.
- Consume the cake within 24 hours
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Seriously, our trips to Hong Kong are all about the food. There is just SO much good food here, from street food to ultra fine dining restaurants. Every time I go back to the States after a trip to Hong Kong, I feel like I need to detox the entire family for a year.
Now that Bridgette is older, she’s really able to take in all the good food with her mommy and daddy. Her pediatrician will probably not agree with half the things we’re putting in her mouth these days, but we will revert back to our healthy lifestyle once we go home!