The Sushi Burrito
"What is Sushi Burrito? put simply it’s when Mexican burrito meets Japanese sushi. We take a sheet of sushi seaweed, cover it with rice, add a ton of salad, next comes your main fillings. Customers can choose from teriyaki chicken, seared salmon, tempura vegetable or karaage chicken. An important of choice which of our Japanese inspired sauces created by our very own sushi master is the next task. Once we’ve added Japanese radish, seaweed and some crunchy dried shallots its time roll. Sushi Burrito is great to eat on the go and with less packaging that traditional sushi is better for the environment as well! Not ready to roll, no problem we can put all the same ingredients into a bowl for you to take back to the office or eat later."
Taylor Pass Honey Company
A taste worth exploring: Taylor Pass lies at the heart of one of the most untouched and breathtaking places on earth. Our award winning honeys capture the taste of the land, thanks to the artistry and passion of our beekeepers, the latest technology and a single-minded drive to preserve this remote and rugged land we call home. High quality honey as both individual pottles and gift packs perfect for Christmas.
Paekākāriki Pops make hand made real fruit popsicles here on the Kāpiti Coast. Using fresh seasonal ingredients, our range includes flavours such as Pineapple, Coconut & Lime; Blackberry Lemonade with Mint; and Ginger, Lime & Lemongrass. A hit with young and old, Paekākāriki Pops are the perfect summer treat!


|Whether you're ordering for a special occasion or an intimate dinner with family or friends, you can trust that every cake and pastry from Café Selmarie is made by hand with real ingredients: all butter, fresh shell eggs, real fruit or nuts and fine chocolate.
All of our products come with over 30 years of experience in transforming simple ingredients like these into wonderful and memorable desserts. We have a passion for this. The joy is to share it with you.
We have a wide selection of cakes & tortes, pies, tarts and breakfast pastries available to order, most can be ready in 48 hours. Special requests may require up to 7 days notice. Need something in a hurry? We always have our pastry case full of many enticing options - including whole pies, cheesecakes and tortes to serve up to 18 people - ready at a moment's notice.
Call 773-989-5595 to order. We'd be happy to help!
Cake Ordering Guide
7" serves 6-10
9" serves 10-18
12" serves 20-30
14" serves 30-40
Half Sheet serves 40-50


Chef here with some new dishes to brighten up your day!
Beef Tongue Salad with Roasted Beets and Lemon-Garlic Dressing 850
Slices of beef tongue are served with sweet and earthy beets and baby leaves.
Red Pork Pizza with Pickled Eggs and Sambal 1400
Red Pork Stew is a Southeast Asian comfort food. Sweet and spicy chunks of stewed pork pair nicely with the red beet pickled eggs and green onion strings.
Keep warm and look forward to more seasonal delights at the Nakameguro Taproom!


You may remember when I discussed my very first attempts at grilling back in the fall. Well, I bought a new grill for my new place, and let’s just say its now official that I need to stay away from charcoal and raw meat. It always goes badly.
Basically, tonight, when it all comes down to it… my grill caught on fire.
I know what you’re thinking. Surely you’re mistaken Justin. Grills are built to hold fire in. Somehow tonight that wasn’t the case.
I wish I had some pictures of the grill on fire, but I was too worried I was gonna burn the apartment down. So I stood, and watched, as the entire top portion of the grill charred.
And then I cooked the burgers, but the meat was bad, so we threw them out.


We offer a wide variety of exceptional cuts of beef such as filet mignon and NY Sirloin. Savor fresh cuts of swordfish and salmon, lobster casserole or herb crusted rack of lamb. Save room for dessert favorites such as white chocolate crème brulee or our signature deep fried ice cream with our homemade caramel rum sauce.
The Hardcover offers full Dining, Café and Dessert Menus. The following is a sampling of our Dining Room Menu. A full version of each menu can be downloaded at the bottom of this page.
Fresh haddock fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce.
Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter.
Fresh salmon dusted with Cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter.
A half order of any of the fresh items may be combined together with our 7 oz. sirloin, 10 oz. cut of prime rib or tenderloin medallions for an additional charge.
Our top sirloin marinated in a blend of soy, sake, honey and spices.
Prime top sirloin, sliced by our chef, served on toast points with garlic herb butter.
16 oz. of our best steak, no bones about it
Our New York sirloin, crusted with cracked black pepper and topped with a brandied peppercorn sauce.
8 oz. / 10 oz.
The most tender cut of all, served with the classic French bearnaise sauce.
The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine demi-glace.
20 oz. House Cut / 16 oz. / 10 oz.
Our award winning, slow cooked boneless rib. (while it lasts)
New Zealand rack of lamb crusted with a savory herb and crumb mix served with mint au jus.
1 or 2 chops
A premium grilled double-thick boneless center cut pork chop served with a maple honey mustard sauce. Try these cajun style!
10 oz. 8 oz.
Tender scallops baked in sherry butter and lightly topped with bread crumbs.
Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs.
Baked stuffed shrimp served with your choice of 6 oz. prime sirloin, tenderloin medallions, or a 10 oz. prime rib
Fresh linguini pasta topped with a sage mushroom cream sauce, chicken breast and grilled asparagus. Try it cajun style!
A boneless breast of chicken stuffed with spinach, mushrooms, and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.


Street Food is ideal if you are looking for a quick and affordable meal. Most street food stands in Lagos tend to have that yummy smell that beckons to your tummy. Here are five basic etiquettes for eating street food in Lagos.
Assess the Environment: If you are patronizing those noodles stand or a Mama Put (A Local Restaurant found at the street corners that is cheaper than the usual restaurant). Take a minute to asses the environment. Look at where the pots are being washed and how? , also examine the utensils being used to store the food and serve the food. A minute of assessing your environment can save you from food poisoning and when in doubt of the spices being used especially when it comes to noodles stands, feel free to ask the vendor.
- Come Prepared: If you are buying items like Shawarma, Suya or grilled fish. It is best to have your serviette and toothpick, as some street-side vendors tend to run out of their serviette /toothpick supply and it can be quite uncomfortable having pieces of food lodged in your teeth. Also if you have a sensitive tummy, note that at most Suya spot you should avoid requesting for their onions and tomatoes as they might not be properly washed.
Confirm the Price: When buying food from street-side vendors do not assume that there is a uniform price. Always confirm the vendor’s rates. In Lekki, for example, a stick of suya at Glover Court, Admiralty goes for ₦500 while the same stick of Suya at Credo, Gbangbala Road goes for ₦200. Always ask the vendor for the price of the food before ordering to avoid embarrassment.
- Try A Sample: If you are new to Lagos or you have not tasted that meal before, you should pay for a small portion usually referred to as a sample, to be sure you like it. Certain street meals like Ewa Agoyin (Plain Beans with spicy Palm Oil Stew) have a distinct taste that might not appeal to a lot of people, while some street meals like sweet potato porridge are super spicy.
- Confirm the Content You are Drinking: Most street-side vendors sell local drinks alongside the meals they offer, Always ensure to confirm the ingredients used in making the drinks and if it is alcoholic or not. When in doubt stick to Zobo(A drink made with Hibiscus), Kunu( A drink made with millet or sorghum), Tigernut drink or soft drinks.


This was the 4th time I ordered from here. It was not that good previously, but this time it was just awesome! The food felt fresh and hot and even the biryani which I usually felt dry every time, was good this time with right amount of gravy! Will definitely order again. Gobi 65 and chilli chicken is worth the try!
Food is authentic Indian food with high quality Indian spices and herbs. If you like your food very spicy, this is the dish for you. Mango lassi was great as well. Goat curry top notch, very spicy. Chicken tikka masala was flavorful, creamy and yum. Will order again!
The food was amazing, but it was extremely spicy. I'd recommend leaving an option for spice level or adding that to the food description. The food is amazing but it's also very very spicy and we like spice.
The food was excellent and plenty. I exactly had enough to eat yesterday, today and was able to share with my co worker. He's actually on his way to get some right now. Definitely a better alternative.
The food was good. I ordered Hyderabadi goat dum biryani, chicken tikka masala and garlic naan. Food was delicious and hot. It was delivered within the time frame.
Reviews from Seamless.com
I have ordered 3 times from here and have always had a 150% positive experience. Food is always on time and amazingly delicious. My family and I have made a tradition of ordering on every Saturday. Would recommend to anyone looking for great Indian food at a fair price!
Biryani delivers an outstanding quality of food. The naan is fantastic, the sauces are original and rich and taste incredible.
The delivery person was very nice. The food came 15 minutes sooner than anticipated which I appreciated! The food was great.
Food was delcious!!! Delivery was a bit delayed. Still the food is worth giving 5 stars...
Great food! Excellent customer service! I recommend anyone to order and eat from here!!


Boarding Students & Day Students…
Students usually choose to board at IBWISE but may also attend as day students (lunch, snacks and refreshments provided on campus).
For students who choose the boarding option, accommodation is on the IBWISE CAMPUS in our modern 4-star single or shared rooms (2-3 students per room). All rooms are equipped with en-suite facilities, including towels, bed sheets and a peaceful view into the campus park.
In addition, free high-speed wifi is provided throughout our campus and laundry service is available for a small fee.
In our free time lounges students are always welcome to help themselves with refreshments, fresh fruit and snacks and are invited to prepare their own dinners, listen to music or simply hang out together.
Breakfast, Lunch, Dinner & More…
Our boarding students are provided with a rich international breakfast buffet in the mornings (including fresh Viennese rolls, bread, cheese, ham, eggs, honey, cereal, fruit, juice, hot chocolate, tea and coffee…).
All students receive a 3-course lunch with 2 main course choices (of which one dish is always vegetarian), as well as a salad bar and desert.
Coffee breaks with snacks, fruit, coffee, tea and refreshments are provided.
Dinner is also provided.
In close reach: supermarket, bakery, pharmacy and an ATM are all in close walking distance from our campus locations.


With only two weeks to go until Christmas Day, celebrating with friends and family has already begun. So where is the best place to book your next lunch or dinner outing? I have compiled a list of some of Ipswich’s Best Restaurants many of which have won several awards.
Showcasing premium Queensland produce, The Cottage Restaurant offers a menu that is elegant and delicious. The Cottage Restaurant offer a fantastic wine and champagne list to accompany their fine dining menu.
A meat lover’s dream, Bakehouse Steakhouse offer a basic steak, chips and salad menu that doesn’t disappoint. Although they are known for their steak, Bakehouse Steakhouse do offer a variety of vegetables that are equally as tasty. Bakehouse Steakhouse is perfect for lunch and dinner for the entire family.
Located in Grandschester, Homage Restaurant has recently been named the 2020 Best Fine Dining restaurant in Queensland. Sourcing all ingredients locally, including from the Spicers Retreat market garden, Homage Restaurant creates a menu that is farm to plate direct, with stunning views over the Grandchester region.
The Pumpyard restaurant at 4Hearts Brewing is known for its American menu inspiration. The Pumpyard is known for their burgers, pizza and 16-hour smoked brisket, but if these don’t appeal to your taste buds then something else on their menu will.
Recognised as one of the best Indian cuisine restaurants in Ipswich, Indian Mehfil should definitely be on your list of restaurants to visit. Indian Mehfil also offer some value for money takeaway meals for those of us who prefer to eat at home.
Heisenberg Haus offer a German Cuisine in a contemporary environment. Perfect for a work lunch or a casual get together with friends, Heisenberg Haus offer something for everyone. They even offer vegetarian and gluten free menu options.
If you are looking for somewhere with a bit of elegance but with a casual feel, Fourthchild Café and Restaurant is definitely your kind of restaurant. Your can have a full meal or if you are after a snack you should checkout the cabinet when you walk in. Fourthchild offer a range of menu items and are guaranteed to have something to suit your taste buds.
Another of the 4Hearts Brewing company, Dovetails offers a more refined Australian Menu. Dovetails Dining works closely with suppliers to create a seasonal menu celebrating fantastic flavour. You can find simple but sophisticated food when you dine at Dovetails.


November 23, 2008
It appears that negative calorie food is helping obese and overweight people in their fight to overcome their weight problem. Recently Mike Baker, an employee of TV Channel FOX 2 reported that he lost 30.5 inches and 70 pounds by eating negative calorie food. Similarly his wife Suzie lost 31 inches and 40 pounds! They are not alone.
The obvious question arises, what is a negative calorie food? After all calorie is a unit of energy, how it can be negative? The food itself cannot possess a “negative calorie”, because all foods have some calories. However, some foods need more effort to get digested by our body, while there are some foods that are very easily ingested by the body.
Let us take an example. Suppose a food contains “a” number of calories and it needs “b” number of calories in the whole process of eating and digesting it. If “a” is more than “b”, then the excess calorie in the food is stored by the body. There are several foods for which “a” is less than “b”, that is the calorie in the food is less than the number of calories required to ingest the food. Such foods are know as “negative calorie food”.
Such foods are plant foods like fruits, vegetables, beans and whole grains. The main feature of these food items is that they themselves possess very few calories as compared to foods derived from animals which gives too many calories, mainly from fat. Each gram of fat gives you 9 calories. The body requires little efforts to digest fat so the calories from fat go straight to your body.
It is then obvious choice to include these negative calorie food in to your daily eating plan. if you replace your high fat foods with these foods and you remain physically active, then no wonder you can transform your body into a fit body with ideal weight. The negative calorie diet is based on these foods.
November 22, 2008
Do negative calorie foods really exist? In reality no, there is no such thing as a food that contains negative calories; every food has some caloric value, even cardboard. But the theory and science behind the negative calorie food idea does make sense if you look at how it is supposed to work.
The diet is based on scientific research into the idea that negative calorie food safely force your body to work harder during digestion thus turning your body into a fat burning machine. It is believed that certain foods, particularly fruits and vegetables, are more difficult to digest because of their cellular composition. Difficult to digest is not a bad thing, it actually means that it takes the body more energy to digest and extract the vital nutrients that are found in healthy foods.
If you eat a negative calorie food that has a caloric content of 100 calories, you will actually burn more calories than you ingest. 150-250 calories is the average caloric need when digesting any food. So you can see that if you eat something that is high in calories but low in nutrients any extra calories left over from the digestive process is moved to fat storage, as opposed to burning extra calories.
A negative calorie diet is probably one of the most effective ways to increase metabolism and burn calories. Starvation diets are not, on the other hand, as starvation or skipping meals will only slow down the metabolism in the body, which holds on to its stored fat in times of food deprivation, but will not result in weight loss in the long run.
It comes down to the fact that eating a healthy diet consisting of nutrient rich foods has always been the best way to keep the human body running at peak efficiency. Negative calorie food offers great nutrition, as well as the possibility of helping you lose weight simply by eating.


Sample Dishes from Turkish Cuisine
Small Rice Meat Balls with Yogurt (Yuvarlama)
|Chickpeas||1/2 cup||90 gr|
|Water||14 cup||2800 gr|
|Boneless lamb shoulder or leg ||10-12 piece||350 gr|
|Salt||5 teaspoon||30 gr|
|Onion||2 medium size||120 gr|
|Rice||2 4/5 cup||500 gr|
|Ground Lean Meat||1 1/2 cup||250 gr|
|Black Pepper||1 teaspoon||2 gr|
|Yogurt||3 1/2 cup||770 gr|
|Egg||1 piece||50 gr|
|Margarine||3 tablespoon||30 gr|
|Mint||2 1/4 cup||3 gr|
Combine meat and
pre-soaked chickpeas in a large saucepan (or use a pressure saucepan). Add water.
Cover and simmer for 45-50 minutes or until meat and chickpeas are tender. Remove
scum with a perforated spoon while simmering. Season with salt. Set aside. Wash
and drain rice. Pound into size of fine bulgur in a mortar (or grind in a blender
or a food processor container). Combine rice, ground meat, minced onions, salt
and black pepper, blending thoroughly. Knead for 25-30 minutes while adding
1-2 tablespoons of water gradually to form a medium stiff, smooth and slightly
elastic mixture (or place combined mixture into a blender or a food processor
container. Process until well blended. Mixture must be smooth and form easily).
Add very little water if necessary. Cover with a silghtly dampened cheese cloth
to prevent drying. Keep covered while rolling balls. Roll mixture into chickpea
sized balls. Place water in a large saucepan. Add salt; stir. Bring to boil.
Stir in rice balls. Reduce heat. Cover and simmer for 25-30 minutes or until
rice is tender. Combine rice balls and liquid with meat-chickpeas mixture in
a large saucepan. Reduce heat and cover. Beat yogurt and egg until well blended.
Add about 1 cup of hot rice ball-meat liquid into yogurt stirring constantly.
Stir yogurt-egg mixture gradually in rice balls, blending thoroughly and gently.
Melt butter in a skillet. Stir in curshed mint. Sprinkle over rice bafls just
before serving. Serve hot.
(in approximately one serving)
|Vitamin A||356 iu|
|Vitamin C||2 mg|
This recipe is
taken from Gaziantep. This dish is a special dish of the "Feast of Ramadan"
in every household in Gaziantep. It is prepared on the day before the "Feast
of Ramadan" and served on the first day of a three-day of festivities along
with stuffed vegetables (eggplant, summer squash, green bell-peppers and etc.)
rice pilaf with lamb, zerde (plain rice pudding) and sütlaç (rice pudding with
milk) together. After a month's period of fasting this rice-based special menu
is a must for every family in town.


The Brisbane House Hotel, overlooking the bay of Largs, is the premier hotel in Ayrshire, Scotland. It offers free parking, a stunning interior, and an award-winning menu of traditional Scottish dishes. Guests can enjoy breathtaking views of the sea, mountains, and countryside from Oscar’s Restaurant. The hotel has 24 en suite bedrooms and a luxurious spa. The hotel’s restaurants offer a range of delicious dishes in classic and contemporary settings.
If you’re looking for a good restaurant in Brisbane, look no further than the restaurant at the Brisbane House. It has recently undergone a gorgeous refurbishment, and boasts stunning panoramic views. Its new menu is just as excellent, and you can choose between lunch and dinner from an exciting selection. The hotel offers a three-course meal deal for diners of all budgets. A visit to the hotel is a great way to experience its modern West Coast retreat and experience the friendly service and fantastic food.


Delicious with shrimp and scampi. Also goes well with seafood pies.
Toasted wheat crumb (dairy), dehydrated vegetables (garlic, red bell pepper, onion), salt, canola oil, orange peel, yeast extract (soy), spices, dehydrated orange juice, citric acid, sodium diacetate, malic acid, lemon peel, dehydrated lemon juice, silicon dioxide (manufacturing aids), natural and artificial butter flavour, natural lemon flavour.
Pour cooking oil in an ovenproof pan and turn the filets over, sprinkling the topping on top; bake at 400° for 15 minutes. If needed, add extra topping before serving.
Sauce Mixesrich, smooth texture
Chef's Club offers you a wide assortment of delicious, well balanced sauces to top your favourite fish & seafood dishes. Use them to add flavour, moisture and visual appeal to food. Our products are quick and easy to prepare and most are ready in just a few minutes.
Seasoningsworld of flavours
We offer a full range of unique seasoning blends from around the world, made from the finest herbs, spices and essential oils. Salt content has been reduced to a minimum so you can boost the flavour of your preferred meals without worrying about sodium content. Use them as flavour enhancers in all your favourite meals.
Fish brothsperfect flavor and enhancer
A cost effective way to satisfy your customers’ cravings for soups or to enhance flavours of your preferred recipes.
Fleur de selharvested under the mediterranean sun
Fleur de sel is one of those small but indispensable touches, like good quality olive oil or fresh herbs, that changes an ordinary meal into a culinary experience.


Apivita Sore Throat Pastilles with Blackberry & Propolis,45gr
- Relieve sore throat
- Gluten free
The Pastilles Blackberry & Propolis is a food supplement for sore throat that combines blackberry extract with the benefits of propolis and vitamin C.
•Help relieve sore throat.
•Contain propolis extract, a unique bee product with high biological value since it contains over 100 substances with nourishing and antioxidant properties.
•Contain vitamin C* that contributes to the normal fuction of immune system.
•With a delicious fruity flavor.
* Vit.C - 1 pastille (2g) contains: 10mg (13% NRV), NRV= Nutrient Reference Value
SUGAR FREE/WITH SWEETENERS
SUITABLE FOR HOMEOPATHY


OLIVE OIL FROM GENERATION TO GENERTAIONThe Agriturismo Madonna Incoronata produces an excellent DOP Organic Extra Virgin Olive Oil. World famous, Puglian Extra Virgin Olive Oil stands is distinguished by its perfume and flavour. Ancient traditional harvesting methods have been handed down form generation to generation in order to produce a high quality olive oil. Gargano Extra Virgin Olive Oil is characterised by the scents of this ancient land that with its temperate climate guarantees its special flavours.
The Agriturismo Madonna Incoronata has always produced an excellent olive oil and testimony to that is the presence of an ancient olive mill dating back to the 700s.
*Look at the section dedicated to the ancient olive mill!
| APARTMENTS | CAMPSITE | FACILITIES | RESTAURANT | PRICE LIST | LOCATION |


Food Processing at KSS
KSS offers the Food Processing SHSM program and offers a variety of courses at the
workplace, apprenticeship, college and university level.
We have an industrial kitchen, an Indigenous food garden and close-proximity to the
community gardens. We are working on creating a greenhouse/garden space on the school site to support the program. We are motivated within the school to find innovative ways to feed the student population.
With the recent development of food processing factories in the city as well as greenhouses and existing food processing plants in the area, there is the potential for sector partnerships as well as coop placements. Additionally, there is opportunity for collaboration between KSS students in Food Processing SHSM and students in the Hospitality and Tourism SHSM at LCVI.
Chef, cook, factory worker, restaurant worker, food critic, greenhouse management, butcher.
Kingston Secondary School
145 Kirkpatrick St, Kingston, ON K7K 2P4


#CleanCheat The perfect bar packed with protein, on-the-go snack or post-workout protein boost. Deliciously packed with 21g quality protein, low sugar and filled with flavour.
Vanilla Donut | Choc Mint | Peanut Crunch. Serving size 65g
Tree nuts, egg, cow’s milk. Made in a factory which uses wheat, gluten, peanuts and soy.
Consult with your health practitioner prior to use. Supplements should not replace a varied diet. Do not exceed the maximum recommended levels of intake.


Thu, Mar 25|
HYDRATION HAPPY HOUR
Join us for a night of fellowship learning how to achieve ultimate health with water, food, exercise and happiness! RSVP with the button below.
Time & Location
Mar 25, 2021, 7:00 PM CDT
Lincoln, 8321 Cody Drive, Suite B, Lincoln, NE 68512
About the Event
Join us for live demonstrations of how to make your home a happy, healthy dwelling. We will be sharing about the food, the water and life re-newed. If there is enough interest, we will be showing how to make micro-green trays together. Micro-greens are a cost-saving way to get vital nutrients into our food through smoothies, salads and meals.


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What Is Healthy diet for your beauty
Before reading the text
Work with a partner. How many healthy foods can you name?
Read and tick the foods mentioned in the text.□ vegetables
□ chicken meat
Remember it is very important to have a healthy diet: You are what you eat, and incorporating healthy food like vegetables, fruits, grains, and protein will help. Omega 3 Fatty Acids found in fish and walnuts is especially beneficial to your skin. Vitamin C will help existing pimples heal faster, so eating a few servings of things like citrus fruits will help. If you’re worried you aren’t getting enough of necessary vitamins and minerals, try taking a multivitamin.
Steer clear of foods and drinks high in sugar and caffeine. Which means you should cut down on, or completely remove soda, coffee, and sugary juices from our diet. Try to consume less than 45 gs of sugar on a daily basis. Cut down on salty foods. Eating too much salt can make your face look bloated.
Read again and write + next to the things that your healthy diet should contain and – for the things that you should cut down or remove.
Use a dictionary to help you with comprehension.
vegetables fruits grains protein
Omega 3 Fatty Acids walnuts vitamin A vitamin C
citrus fruits vitamins minerals multivitamin
soda coffee sugary juices salty foods
Use the words from the exercise 3 to help you answering questions below.
1) What do fish and walnuts contain to be so helpful for your skin?
2) What vitamin helps existing pimples heal faster?
3) What should you take if you don’t get enough of necessary vitamins and minerals?
4) What maximum of sugar should you eat within one day?
5) What food can make your face look bloated?
What do you like eating? Is your diet healthy? Do you think that you should eat healthier? Is healthy food good for your beauty tasty? What is good or tasty and what is even delicious for you?
What diet would you recommend to your customers? Try also to explain why. You are the expert!
Read For chocolate massage :- chocolate massage


Raw Honey Vs Heated Honey
Common store bought commercial honey brands are basically a refined version of truly raw honey. Commercial brands are thinner, clear, golden pourable liquid. This is how you can tell if you have the real thing, in the way it looks. True, unprocessed honey is often golden color (or thick and whitish) and is creamy smooth with fine textured crystals that store indefinitely, improving with age. Real honey doesn’t pour, it spreads. You can scoop it out with a spoon and add it to your favorite recipes and desserts.
Honey research and studies
It is good to consume local honey that is produced by bees in your region. This provides raw honey benefits in addition to immune stimulating properties needed for your body to adapt to its environment.
Apitherapy is the medical use of honey bee products. This can include the use of honey, pollen, propolis, royal jelly and bee venom.
Sign up for exclusive offers, recipes and the latest raw honey news.


Long demonized, dietary fats have made a break from the past, and I couldn’t be happier about it. Even so, the concept of good fats is an oxymoron for some folks. It’s just stuck in their heads that all fat is bad. But we’re a long way away from the old food pyramid that dumped all fat and oils into the tip with a warning to “use sparingly.” Now liquid oils and other good fats like nuts have earned a coveted spot on USDA’s MyPlate. For most adults, we should aim for 5-7 teaspoons of oils each day (which includes nuts, olives and avocados).
The topic of good fats was the focus of my latest blog for WebMD’s Real Life Nutrition. In the post, I talked about a new Purdue study that should make you think twice about buying a fat-free salad dressing. Researchers at Purdue found that a fat-free or low-fat salad dressing reduced the absorption of fat-soluble carotenoids – beneficial compounds in the salad such as lutein, lycopene, beta-carotene and zeaxanthin. So by buying some type of bottled fat-free dressing instead of mixing up your own vinaigrette with a luscious-tasting extra-virgin olive oil, you’re not only missing out on the benefits of the oil, you’re getting less out of the salad you just tossed. Plus, just think how much better it’s all going to taste with your own dressing.
The study’s lead author Mario Ferruzzi advised:
If you want to utilize more from your fruits and vegetables, you have to pair them correctly with fat-based dressings. If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables.
This is just another reason why it’s best not to assume that fat-free or low-fat is always better. Sometimes you’re not even saving calories, as this comparison chart illustrates, and the “low-fat” health halo could coax you into eating twice as much, as three recent studies from Cornell University have shown. You also need to look at the ingredients that were used in a product to replace the fat (maybe extra sugar or refined carbs, perhaps more additives). Even messages about eating a low-fat diet can backfire, as this overview from Harvard asserts:
One problem with a generic lower fat diet is that it prompts people to stop eating fats that are good for the heart along with those that are bad for it.
So that’s the big issue. We need to get over our fear of fat so we won’t miss out on the multiple benefits of “good fats.” And we need to get past the idea that low-fat is always better. Here are some suggestions from Cornell University’s Food and Brand Lab on how to avoid the low-fat trap:
- Pay attention to the calorie count of foods, particularly low–fat foods. When researchers went to a grocery store and looked at the fat and calorie content of various packaged foods, they found that although the low–fat versions of these foods have 59% less fat than the regular versions, the drop in calorie content is only 15%, which is not large enough to justify our increased consumption.
- Understand what claims like “low–fat” and “reduced fat” really mean, and be sure you’re looking at serving sizes on the label.
- Consider buying regular or full–fat versions of snack foods instead of the low–fat ones if you think you’ll still be tempted to overeat. This is especially important for overweight people who showed a strong tendency to overeat low–fat foods, regardless of serving size labels. Also, some research shows that the ingredients companies use to replace the fat can actually make you hungrier, causing you to overeat.
Image courtesy of Selfish Vegan on flickr


Welcome to the future of food production – the 3D meat printer. In this era of technological advancements, where innovation knows no bounds, scientists and engineers have developed a groundbreaking technology that has the potential to reshape the way we consume meat. This article aims to provide you with an in-depth understanding of the 3D meat printer, its capabilities, and the potential impact it can have on our society.
With the growing concerns over animal welfare, environmental sustainability, and the need to feed a rapidly increasing global population, the 3D meat printer emerges as a potential solution. This cutting-edge technology allows for the creation of meat products without the need for traditional animal farming. By utilizing plant-based proteins and cultured animal cells, the 3D meat printer has the ability to produce meat that is not only sustainable but also free from the ethical concerns associated with traditional meat production.
The Science Behind 3D Meat Printing
3D meat printing is a complex process that combines various scientific disciplines such as biology, tissue engineering, and additive manufacturing. It involves the precise deposition of layers of biomaterials to create meat-like structures. This section will delve into the intricate details of how the 3D meat printer works and the scientific principles that underpin its operation.
The choice of biomaterials is crucial in 3D meat printing. These materials form the building blocks of the final meat product. Plant-based proteins, such as soy or pea proteins, are commonly used as a base for creating the meat-like texture. Cultured animal cells, obtained through a biopsy from live animals, can also be incorporated into the biomaterial mixture to enhance the taste and nutritional composition. The selection of biomaterials depends on factors such as availability, cost, and desired properties of the final product.
The 3D meat printer operates on a layer-by-layer deposition principle. It starts with a digital model of the desired meat product, which is then sliced into thin cross-sectional layers. The printer deposits the biomaterials, one layer at a time, following the pattern defined by the digital model. Each layer is carefully placed on top of the previous one, gradually building up the structure of the meat product. This precise layering process ensures the creation of complex structures and mimics the texture and composition of traditional meat.
Various bioprinting techniques are employed in 3D meat printing, including extrusion-based, inkjet-based, and laser-assisted bioprinting. Extrusion-based bioprinting is the most commonly used method, where the biomaterial mixture is extruded through a fine nozzle to create the desired shape. Inkjet-based bioprinting utilizes droplets of biomaterials that are deposited onto a substrate in a controlled manner. Laser-assisted bioprinting involves the use of lasers to precisely position cells and biomaterials, allowing for the creation of intricate structures.
Advantages of 3D Printed Meat
The advent of 3D printed meat brings forth a multitude of advantages that have the potential to revolutionize the food industry. This section will explore the various benefits associated with this innovative technology, ranging from sustainability and resource efficiency to customization and reduced environmental impact.
Sustainable Meat Production
One of the primary advantages of 3D printed meat is its potential to address the environmental concerns associated with conventional meat production. Traditional animal farming requires vast amounts of land, water, and feed, leading to deforestation, water pollution, and greenhouse gas emissions. In contrast, 3D printed meat can be produced with significantly lower resource requirements. By utilizing plant-based proteins and cultured animal cells, it reduces the reliance on traditional livestock farming while still providing a viable alternative source of meat.
The ethical implications of meat consumption have been a topic of increasing concern. Animal welfare issues, including confinement, slaughter methods, and the use of antibiotics, have raised ethical questions regarding the meat industry. 3D printed meat offers a solution by eliminating the need for traditional animal farming. By using plant-based proteins and cultured animal cells, it provides a cruelty-free alternative that satisfies the demand for meat while addressing the ethical concerns associated with animal agriculture.
Customization and Nutrition
3D printed meat opens up a world of customization and nutrition possibilities. With this technology, it becomes feasible to tailor the composition and nutritional profile of meat products according to individual preferences and dietary requirements. By manipulating the biomaterial mixture, it is possible to optimize the content of proteins, fats, vitamins, and minerals in the printed meat. This customization potential allows for the creation of healthier and more personalized meat products that cater to specific nutritional needs.
Reduced Environmental Impact
Meat production is a significant contributor to climate change, deforestation, and water scarcity. 3D printed meat has the potential to significantly reduce the environmental impact associated with meat consumption. By minimizing land use, water consumption, and greenhouse gas emissions, it offers a more sustainable alternative. Additionally, the production of 3D printed meat can be localized, reducing the need for long-distance transportation and further decreasing the carbon footprint of the food industry.
Challenges and Limitations
While the potential benefits of 3D printed meat are promising, there are several challenges and limitations that need to be addressed for this technology to become widely adopted. This section will explore the obstacles that researchers, scientists, and policymakers face in realizing the full potential of 3D meat printing.
Scalability and Cost-Effectiveness
Scaling up the production of 3D printed meat poses significant challenges. Currently, the process is time-consuming and expensive, limiting its commercial viability. Scaling up production while maintaining product quality and cost-effectiveness is a major hurdle. Research and development efforts are focused on optimizing the printing process, improving the efficiency of biomaterials, and finding innovative ways to reduce production costs. Overcoming these scalability and cost-effectiveness challenges is crucial for the widespread adoption of 3D meat printing.
Regulatory Framework and Consumer Acceptance
The introduction of a novel technology like 3D meat printing requires a robust regulatory framework to ensure safety, quality, and ethical standards. The development of appropriate regulations and guidelines is essential to address concerns related to food safety, labeling, and traceability. Additionally, gaining consumer acceptance is crucial for the success of this technology. Public perception, cultural considerations, and consumer trust play a vital role in the adoption of 3D printed meat. Educating consumers about the benefits, safety, and sustainability aspects of this technology can help build confidence and drive acceptance.
Continued technological advancements are needed to overcome the current limitations of 3D meat printing. Research efforts focus on improving the taste, texture, and nutritional composition of printed meat to closely mimic traditional meat products. Innovations in biomaterials, bioprinting techniques, and tissue engineering are essential to achieve the desired sensory attributes and overall consumer experience. Collaborative research between scientists, engineers, and food experts is vital for pushing the boundaries of this technology and unlocking its full potential.
Cultured Meat vs. Plant-Based Alternatives
The emergence of 3D printed meat brings forth a debate between two main approaches: cultured meat and plant-based alternatives. This section will explore the differences between these approaches and their respective advantages and challenges in the context of 3D meat printing.
Cultured meat, also known as lab-grown or cell-based meat, involves the cultivation of animal cells in a laboratory setting. These cells are then used to create meat products without the need for traditional animal farming. Cultured meat offers the potential to produce real animal meat while minimizing the environmental impact and ethical concerns associated with conventional methods. However, challenges such as high production costs, scalability, and consumer acceptance remain significant hurdles to overcome.
Plant-based alternatives to meat, such as soy-based burgers and pea protein-based sausages, have gained popularity in recent years. These products use plant proteins and other ingredients to mimic the taste, texture, and appearance of traditional meat. Plant-based alternatives offer benefits such as lower environmental impact, higher scalability, and broader consumer acceptance compared to cultured meat. However, the challenge lies in achieving a taste and texture that closely resembles traditional meat, which is where 3D meat printing can play a significant role.
Applications of 3D Printed Meat
The applications of 3D printed meat are vast, ranging from addressing specific dietary needs to revolutionizing the culinary industry. This section explores the various industries and contexts where this technology can have a transformative impact.
Catering to Dietary Restrictions
3D printed meat has the potential to cater to individuals with specific dietary restrictions, such as those following a vegetarian, vegan, or gluten-free diet. By customizing the composition and nutritional content of the printed meat, it becomes possible to meet the specific dietary needs of individuals. This technology opens doors for creating meat products that are not only sustainable but also align with various dietary requirements.
With the ability to customize the nutritional profile of 3D printed meat, personalized nutrition becomes a realityin this section. Individuals with unique nutritional needs, such as athletes or individuals with specific health conditions, can benefit from 3D printed meat tailored to their requirements. By adjusting the content of proteins, fats, vitamins, and minerals, it becomes possible to create meat products that provide optimal nutrition for each individual’s needs. This level of personalization has the potential to revolutionize the way we approach nutrition and support overall well-being.
Food Service and Culinary Innovation
The culinary industry can also be greatly impacted by 3D printed meat. Chefs and food service providers can use this technology to create intricate and visually stunning meat dishes that were previously impossible or time-consuming to achieve. With the ability to precisely control the shape, texture, and composition of the meat, chefs can unleash their creativity and elevate the dining experience to new heights. This technology opens doors for culinary innovation and the creation of unique gastronomic experiences that push the boundaries of traditional meat-based dishes.
Space Exploration and Beyond
3D printed meat has the potential to revolutionize food production, not just on Earth but also in extraterrestrial environments. As space exploration and colonization become a reality, the need for sustainable and efficient food production systems becomes increasingly important. 3D printed meat offers a solution by providing a source of protein that can be produced with minimal resources and environmental impact. This technology can play a critical role in enabling long-duration space missions, as well as future endeavors beyond Earth’s boundaries.
Ethical and Societal Implications
With any disruptive technology, there are ethical and societal implications that need to be carefully considered. This section will explore the potential impact of 3D printed meat on animal welfare, cultural practices, and consumer acceptance.
One of the significant ethical concerns associated with traditional meat production is the welfare of animals. The confinement, slaughter, and mistreatment of animals in industrial farming systems have led to widespread criticism and calls for change. 3D printed meat offers an alternative that eliminates the need for animal farming altogether, potentially improving animal welfare conditions. By creating meat products without the need for raising and slaughtering animals, it has the potential to alleviate animal suffering and contribute to a more compassionate and ethical food system.
Food plays a significant role in cultural practices and traditions. The introduction of 3D printed meat may raise questions and challenges for cultural practices centered around meat consumption. It is important to engage in open and inclusive discussions that respect cultural diversity and traditions. Educating communities about the benefits and potential of 3D printed meat while considering cultural sensitivities can help foster acceptance and integration of this technology in different societies.
Consumer acceptance is crucial for the successful adoption of 3D printed meat. People’s attitudes towards new technologies and their willingness to embrace change can vary. Building trust, transparency, and effective communication are essential in gaining consumer acceptance. Providing accurate information about the benefits, safety, and sustainability aspects of 3D printed meat can help address concerns and misconceptions. Engaging with consumers through educational campaigns, tastings, and partnerships with established food brands can also play a vital role in driving acceptance and adoption.
The Future of 3D Meat Printing
The potential of 3D meat printing is vast. This section will explore the future possibilities and advancements that can be expected in this field, paving the way for a more sustainable and ethical future of meat production.
Improved Taste and Texture
One area of focus in the development of 3D printed meat is enhancing the taste and texture to closely resemble traditional meat. Researchers are working on improving the sensory attributes of printed meat, such as juiciness, tenderness, and flavor. By refining the biomaterial composition, printing techniques, and post-processing methods, it is possible to create meat products that are indistinguishable from conventionally produced meat. Continued research and development will lead to significant advancements in taste and texture, making 3D printed meat a viable alternative for even the most discerning meat lovers.
Expanded Range of Printable Meats
Currently, 3D printed meat focuses on replicating specific types of meat, such as beef or poultry. However, the potential for expanding the range of printable meats is immense. By combining different biomaterials and optimizing the printing process, it becomes possible to create a variety of meat products, including exotic meats or even new types of meat that do not exist naturally. This opens up opportunities for culinary exploration, novel flavor profiles, and the creation of entirely new meat-based food experiences.
Commercialization and Accessibility
As research and development in 3D meat printing progress, the commercialization and accessibility of this technology are expected to improve. Advances in printing techniques, biomaterials, and automation will help reduce production costs, making 3D printed meat more affordable and accessible to a wider consumer base. With increased scalability, commercial adoption of this technology can become a reality, leading to more widespread availability and integration into the food industry.
Environmental Sustainability and 3D Meat Printing
Addressing the environmental impact of meat production is a crucial aspect of the 3D meat printing revolution. This section will delve into the environmental benefits of this technology and its potential to mitigate the environmental consequences associated with meat consumption.
Reduced Greenhouse Gas Emissions
The production of traditional meat is a significant contributor to greenhouse gas emissions, primarily through methane released by livestock and carbon emissions from deforestation for animal feed production. 3D printed meat offers a more sustainable alternative by minimizing or even eliminating the need for livestock farming. By relying on plant-based proteins and cultured animal cells, this technology has the potential to significantly reduce greenhouse gas emissions, mitigating the impact of meat consumption on climate change.
Land and Resource Efficiency
Livestock farming requires vast amounts of land, water, and feed resources. The environmental footprint of meat production extends beyond greenhouse gas emissions, encompassing deforestation, water pollution, and the depletion of natural resources. 3D printed meat production can be more resource-efficient, utilizing fewer resources and requiring less land compared to traditional meat production. By reducing land use, water consumption, and the reliance on feed crops, this technology offers a more environmentally sustainable approach to meat production.
Public Perception and Acceptance
Public perception and acceptance play a crucial role in the successful implementation of any new technology. This section will examine the factors that influence consumer attitudes towards 3D printed meat and the challenges that need to be addressed to gain widespread acceptance.
Education and Awareness
One of the key factors in shaping public perception of 3D printed meat is education and awareness. Providing accurate and understandable information about the technology, its benefits, and safety is essential in dispelling misconceptions and building trust. Educational campaigns, public forums, and collaborations with experts and influencers can help raise awareness and promote informed discussions about the potential of 3D printed meat. Transparency about the production process and the ethical and environmental considerations can also contribute to consumer understanding and acceptance.
Cultural and Taste Preferences
Consumer acceptance of 3D printed meat may vary across different cultures and taste preferences. Familiarity and taste play a significant role in shaping food choices and acceptance of new food products. Adapting the technology to cater to different cultural tastes and preferences can help bridge the gap and increase consumer acceptance. Collaboration with local food experts, chefs, and cultural influencers can aid in the development of 3D printed meat products that align with diverse culinary traditions and taste preferences.
As we embark on this exciting journey towards a new era of food production, it is crucial to approach the development and adoption of the 3D meat printer with careful consideration of its implications. By understanding the science, advantages, challenges, and future possibilities of this technology, we can contribute to informed discussions and shape its trajectory in a way that benefits both the planet and its inhabitants.


We love FACES CAFE Restaurants as much as you do. So That Whether you’re browsing for a quick bite or planning a big night, FACES CAFE Restaurants will help you discover the perfect dining experience. Your new favorite restaurant is out there – go ahead, dig in!
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Employment Minister Eric Abetz has defended the Coalition’s decision to provide chocolate company Cadbury with $16 million of taxpayer’s money in the wake of its rejection of SPC Ardmona’s bid for government assistance, arguing the Cadbury funds will be good for regional tourism in Tasmania. Read more
To quote the Minister
“There is no doubt that the Cadbury tours were very popular. People of my age [he is 56 years of age] remember them and talk about them. And it’s great if they can be reinstituted and will add to the total tourism experience for Tasmania, beside, might I add, this expansion of Cadbury’s in Tasmania will see the dairy herd grow by 6,000 head of cattle. So that is a substantial boost in Tasmanian terms. And, of course, we will be exporting an extra 20,000 tonnes of block chocolate from Tasmania.” ABC Insiders 2/2/14
Both are foreign-owned companies but both provide an employment opportunity to local families. Both have been operating in Australia for a long time., having started in the early 1920’s.
Political machinations aside I wonder what kind of public health message this recent bail out sends to the community.
May I offer my opinion….
It is fine to underwrite 20,000 tonnes of obesity-inducing chocolate confectionery on the pretext of encouraging a tourist-driven factory visit revitalisation for Tasmania. But it is not okay to use tax payer dollars to assist the fruit & vegetable processor, a much healthy option in this obesity ravaged country!
Now I am not saying that SPC Ardmona products are all healthy but I would rather have my kids eat a Goulburn Valley fruit salad rather than a Caramello koala, or a serve of baked beans than a block of Dream.
May I suggest if SPC Ardmona introduce a tour to its Shepparton factory!
For the health message go Crunch and Sip
No conflict of interest. I offer no bias as I have eaten both company’s products. And I even visited a Cadbury factory albiet in Dunedin, New Zealand.


|Baked Salmon with Dill Butter | view/save/print||Herbed Oven Fried Fish | view/save/print|
|Lemon Basil Salmon | view/save/print||Salmon with Onion Caper Sauce | view/save/print|
|Easy Tilapia with Wine and Tomatoes | view/save/print||Raspberry Tilapia | view/save/print|
|Pineapple Mahi Mahi | view/save/print||Grilled Tuna Or Salmon Steaks (Italian Style) | view/save/print|
Basic Cooking Instructions for Seafood | save/print
Fish changes color as it cooks, changing from translucent to opaque. Avoid over-cooking. Remember fish will continue to cook when you take it away from the heat source. If you are in doubt, “peek” by inserting a knife in the thickest part of the fillet. Most cookbooks recommend that you cook fish to 145 degrees when measured on an instant read thermometer. Many cooks find that overdone. If it looks a little rare, remember the residual heat effect. Also, tuna is enjoyed by most quickly seared or cooked only to rare (80 degrees), and salmon medium to medium rare (110 to 120 degrees). These fish will be darker in the center, and still fully cooked.
Fish Fillets and Steaks
Baking: Bake in a preheated oven at 375 – 400 degrees in oiled or buttered dish for approximately ten minutes per inch of thickness measured at the thickest part of the fish.
Broiling: Preheat broiler. Broil approximately 6” from the heat about ten minutes per inch of thickness. Fillets with the skin on should be broiled skin-side down. Steaks should be broiled 5 minutes per inch of thickness on each side.
Pan Searing: (or sautéing) Heat a heavy nonstick skillet or ridged stovetop grill pan over medium high heat. Add a small amount of oil or oil and butter combination to the pan. Season the fish as desired. Place fish in pan, skin side up and cook uncovered 3 – 4 minutes or until browned. Turn the fish over and continue to cook, uncovered an additional 3 – 4 minutes. For very thick portions, cover pan and let residual heat cook the fish through, or finish in a pre-heated 400 degree oven.
Steaming: Bring about 1 inch of water/seasoned liquid to a boil. Turn off heat. Place a Chinese bamboo steamer basket, wire basket or vegetable steamer in pan. Line the steamer with lettuce, onion, herbs or citrus (without covering all of the holes) to keep seafood from sticking and add seafood. Return liquid to a boil. Cover loosely and steam 4 – 5 minutes.
Grilling: Thoroughly clean and preheat the grill to medium or medium high heat (375 – 425 degrees). Oil the grill and the seafood to prevent sticking. Season and cook fish 8 – 10 minutes, skin side up first, turning to place skin side down to finish. For skinless fillets or small items, use aluminum foil or a fish basket to prevent fish from falling through grate.
Poaching: Add water/court bouillon to pan and simmer. Turn off heat. Add seafood to liquid, skin side down. Seafood should be mostly covered by the liquid. Return heat to a simmer, not boil. Cover pan tightly and cook 5 – 6 minutes or until opaque throughout.
Grilling or Broiling: Stick to a fish smaller than three pounds for best results. Rub fish that has been rinsed inside and out and patted dry with 2 tbsp of olive oil. Then season inside and out with a mix of 2 tbsp of minced fresh parsley or other leafy herb, 1 tsp of coarse salt and ground black pepper to taste. Grill or broil using medium high heat until the skin blisters, about 8 – 10 minutes per side average for a two pound fish.
Roasting or Baking: Clean, season and use a similar “rub” as above. Roast at high heat, 475 degrees without much liquid, or if the fish is large, reduce the heat to 425 – 450 degrees to prevent scorching. Reduce the temperature further if you are roasting thinly sliced vegetables such as eggplant and/or tomatoes as a bed for the fish. When you roast a whole fish, cut 3 or 4 crosswise slashes in each side. This allows added flavors to permeate the flesh and hastens cooking. Also it makes it easy to see if the fish is done, just look into the slits to see if the flesh has turned opaque down to the bone. You can add sliced onion, lemons, garlic, fresh dill, salt and pepper to the inside of the fish for flavor.
To Serve: Remove the skin from the top of the fish. Using a thin bladed knife, make an incision along the back of the fish. Work a spatula under the fillet, gently loosening it from the skeleton and remove it completely. Next, lift the whole skeleton off the bottom fillet, starting with the tail and holding down the bottom fillet with a fork. The second fillet can now be served.
Live Lobster: In a large kettle of boiling, salted water, plunge lobster into the water, head first. Cover the pot. Bring water back to a boil. Then lower the heat and simmer about 15 minutes for a 1 – 1 ¼ pound lobster; 20 minutes for a 1 ½ – 2 pound lobster. For larger lobsters, simmer for about 22 to 25 minutes.
Lobster Tails: Defrost frozen tails in refrigerator overnight, or in a bowl of cool water for about 20 minutes.
–To boil, bring salted water to a boil. Place tail in water; return to a boil, reduce heat and simmer for about 1 minute per ounce of weight.
-To steam, place tails on rack over boiling water in a covered pot and cook 1 ½ minutes per ounce.
–To bake, split tail down back. Pull meat up through shell and lay back on top of shell. Place tail on rack in bake pan and cook in preheated 400 degree oven for 15 – 18 minutes for 8 to 10 ounce tails. Cook 12 – 14 ounce tails 20 – 25 minutes, and 16 – 20 ounce tails 25 – 35 minutes. Baste with butter while cooking.
–To broil, make a deep lengthwise cut on the underside of the lobster tail. Spread open so it is butterflied. Baste meat with butter every 5 minutes until light brown on edges. Keep the tail 4 to 6 inches from the heat element. Do not overcook. 8 – 10 ounce tails take 10 – 12 minutes; 10 – 12 ounce tails take 14 – 16 minutes, 12 – 14 ounce tails take 16 – 18 minutes. For 14 ounce tails and larger, cook 1 ½ minutes per ounce.
–To grill, insert a wooden skewer into the tail to prevent them from curling when boiled. Drop the tails in boiling salted water for 4 minutes. Drain the tails. Split the soft part of the shell lengthways down the middle, but leave the hard shell intact. Season meat with butter, oil, garlic and/or lemon as desired. Place hard shell side down on preheated grill over medium hot heat and grill for 7 – 8 minutes until meat is opaque and firm to the touch. You may turn the tails over half way through cooking if desired.
Crab and Crab Legs:
Crab fishermen cook their live catch on board large processing ships. Flash freezing insures freshness of the product. You may thaw and enjoy cold, or steam the crab above water until warmed through, approximately 10 – 15 minutes.
–Alaskan King Crab Legs, whole and merus cut: Crab legs are fully cooked and frozen on the boats. Thaw crab legs overnight or in a bowl of cold water for 20 – 30 minutes. Preheat oven to 425 degrees. Place crab legs on a cookie sheet and bake for 15 – 18 minutes, until the thickest part is warm and flexible to the touch. Crack whole legs at the joint. Use kitchen shears to cut down the softest part of the shell. Serve shell on, or slide the crabmeat out of the shell to serving plate. If cooking from the frozen state, increase cooking time to 22 – 28 minutes
–Dungeness Crab: Steam whole crab upside down in ¼ to ½ inch of water, 5 to 10 minutes if fresh; 10 – 15 minutes if frozen.
–Cocktail Claws: These are generally served cold with cocktail sauce and lemon.
–Florida Stone Crab Claws: Steam and serve with lemon butter and nutcrackers.
Raw, On the Half Shell: Rinse shell, hold oyster in palm of hand, deep shell down. Wedge a strong oyster knife between shells at joint. Twist knife. Muscle should pop. Cut muscle from top shell and discard shell. Cut muscle from bottom shell. It is ready to enjoy as is, with cocktail sauce, horseradish and/or Tabasco.
Fried: Drain shucked oysters and dry well. Dip in seasoned beaten egg (cayenne, salt and pepper). Lightly roll in flour, breadcrumbs or fish fry mix and deep or pan fry until golden brown.
Rockefeller: Shuck and drain oysters; place on deep half of shells. For 3 dozen oysters, make a mixture of 2 cups finely minced spinach, 4 tbsp. minced onion, a pinch of salt, celery salt, Tabasco and sauté in butter about five minutes. You may add a healthy dash of Pernod and a bit of garlic if desired. Spread mixture over raw oysters; top with breadcrumbs and a pat of butter. Bake at 400 degrees for about 10 minutes. Garnish with lemon slices.
Mussels: Prior to cooking mussels, scrub lightly under cool, running water and remove the “beard”. Mussels may be steamed in a large sauce pan. Melt one stick of butter. Add ½ cup chopped green onion, 3 cloves of garlic. Add 1 cup dry white wine or chicken broth or water. Bring to a boil. Add mussels, cover, shake and steam not more than 8 minutes or until all mussels open. Serve with French bread.
Clams: Prior to cooking, rinse clams under cool, running water to remove sand. Some cooks soak clams in a mixture of cool water and cornmeal prior to rinsing. You may steam littlenecks as above. Or, steam clams over water and serve with lemon butter.
Scallops: Scallops should be cooked until the edges start to crack and the scallop turns milky white. Do not overcook. Sauté scallops over medium high heat, using cooking spray, garlic butter or butter and dry, white wine, 3 – 4 minutes. Scallops may be broiled or grilled, 6” from heat, 8 minutes or until opaque.
Boiled: Bring enough seasoned (using a shrimp boil seasoning or salt) water to cover shrimp to a boil. Place shrimp in water and simmer until shrimp just turn pink, 2.5 to 3 minutes for medium shrimp, 4 to five minutes for larger shrimp.
Fried: Peel and devein shrimp. Dust with flour, dip in beaten egg, roll in seasoned bread crumbs or fry mix and deep fry at 385 degrees.
Stir Fry or Pan cooked: For 1 pound of peeled and deveined shrimp, you may use a scampi seasoning of 1.5 tbsp butter, 2 tbsp white wine, ½ clove of minced garlic and a pinch of red pepper flakes, cooking 3 – 4 minutes until done.
Broiled: Place peeled and deveined shrimp in a buttered baking dish. Season as desired, and broil 4 to 6 inches from element until pink, 8 to 10 minutes.
Crab Cakes: Cook crab cakes in a pan using cooking spray, oil or butter, about five minutes per side on medium or medium low heat. Or, cook on an electric “George Foreman” grill about five minutes total.
Salmon Burgers: Cook salmon burgers in a pan using cooking spray or oil about six minutes a side on medium heat. Cover the pan after you turn the burger so that it cooks through. Salmon burgers cook on a George Foreman type grill in about five or six minutes.
Tuna Burgers: Cook tuna burgers in a pan using cooking spray or oil on high heat about 1 ½ minutes per side, until rare or medium rare.
Trout Parmesan: Place oil in a skillet and heat until oil shimmers. Place trout fillet flesh side down and cook about five minutes until the edges start to turn golden. Turn fillet, placing skin side down, and cook an additional five minutes until done.
Seasoned Flour: To 2 cups of flour, add 1 tsp salt, ½ tsp pepper, and ½ tsp granulated garlic.
Basic Fish Fry Mix: Mix 1 cup masa (corn flour), 1 cup corn meal, 1 tsp Creole seasoning, ½ tsp black pepper, ½ tsp granulated garlic.
Tempura Batter Mix: Use 1 cup flour, 1 cup cornstarch, 1 tsp. Creole seasoning. Mix in enough water, club soda or beer to form thick “pancake-like” batter.


Embark on a culinary adventure with Pizza Hut Taiwan's exquisite offering – the Truffle Seafood Pearl Cheese Pizza, starting at just $610. Elevate your pizza experience with this luxurious and indulgent creation, where premium ingredients and innovative flavors come together to deliver a truly exceptional dining experience.
The Truffle Seafood Pearl Cheese Pizza is a testament to Pizza Hut's commitment to pushing culinary boundaries. Priced at $610, this pizza boasts a unique blend of truffle-infused goodness, succulent seafood, and the richness of pearl cheese. The result is a symphony of flavors that caters to the most discerning palates, offering a taste of luxury in every bite.
This gourmet pizza is a celebration of quality ingredients. The truffle essence adds an earthy and sophisticated note, complementing the freshness of the seafood toppings. The inclusion of pearl cheese provides a creamy and indulgent texture that enhances the overall dining experience.
Whether you're planning a special occasion, a romantic dinner, or simply treating yourself to a culinary masterpiece, the Truffle Seafood Pearl Cheese Pizza delivers an unforgettable taste sensation. The pricing reflects the premium nature of the ingredients used, ensuring that you receive a pizza experience like no other.
To savor the opulence of the Truffle Seafood Pearl Cheese Pizza, visit the Pizza Hut Taiwan website at https://www.pizzahut.com.tw/. Indulge in the allure of truffle-infused luxury and seafood excellence, and make your pizza moments truly exceptional with this gourmet creation from Pizza Hut Taiwan.


During times, restaurants were looking to set tables in places with dramatic or stunning views. If at the beginning the food was not so good as the scenery, now we can find the perfect combination between a delicious meal, excellent service and a stunning view that takes your breath. Here is a top ten restaurants with the most spectacular views in the world.
10. Sierra Mar, Big Sur, California
Can you imagine a restaurant on top of the cliff, where you can see the best sunset over the Pacific Ocean? It exists at Post Ranch Inn, on a cliff 1,200 feet above the sea. The glass walls allow you to watch the ocean all day long, but you will see the most stunning views during sunset, when the sun is melting into the ocean. As for food, the restaurant is combining Asia, French and Mediterranean influences. Try the grilled squab breast with foie gras or the oysters with Champagne. For dinner, reservations are required.
9. Ngorongoro Crater Lodge, Tanzania
Dinning on the edge of the last unbroken volcanic caldera in the world will offer you spectacular panoramas that you didn’t know exists. From this wild-designed restaurant you can watch with binoculars animals, listening to their roam around the property. This place is perfect if you want to try Pan-African meals, like duck with kumquat and chili marmalade.
8. Eagle’s Eye Restaurant, British Columbia, Canada
To get to this restaurant you will need to take a 15 minute gondola ride that will lift you at 7.700 feet above the sea. But this place offers views over more than 1.000 snow-capped peaks in Rocky Mountains, Purcell and Selkirk. Try the salmon and the beef. The restaurant is open from June to October and December through Easter.
7. Felix, Hong Kong
This 28th-floor restaurant in the Peninsula Hotel in Hong Kong will offer you dramatic cityscape and delicious diners. Designed by Phillippe Starck, the floor-to-ceiling windows look out on the Victoria Harbour ships with a neon skyline in the background. The menu is contemporary and offers fresh seasonal dishes. Try the crab salad with tuna tartar or the sea bass with black shrimp mousse. If you want to watch the Hong Kong’s nightly laser show, go there at 8 PM.
6. Baan Rim Pa, Phuket, Thailand
Just imagine the crush of the waves on the rocks, right below you. This open air restaurant is built on a cliff, right above the golden sands. You will have great views with the sun on the boats and the Andaman Sea. Try the Thai food, like Panaeng Ped – duck curry with lychee or Goong Lai Sarong – prawns in vermicelli. The restaurant offers also recipes served in the Thailand’s Grand Palace. Visit it during the live jazz and blues concerts in the piano bar.
5. Vertigo and Moon Bar, Bangkok, Thailand
You will sit in an open-air restaurant, at the 61st floor rooftop of Banyan Tree Hotel. The restaurant is in the heart of the business district, which allows you to look at the skyscrapers, the river and the city skyline. Try the signature recipes of the place, such as the roasted snow fish, tenderloin, wagyu or the Vertigo appetizer plate. You should go there for sunset, but expect a pricey menu.
4. Le Jules Verne, Paris, France
One of the most popular restaurants in the world, Le Jules Verne stays 410 feet above the ground, on the Eiffel Tower’s second level. The expansive views over Paris will take your breath away. Go for lunch if you want to admire the city and for dinner if you want to see Paris’s twinkling lights. You can try traditional French meals here, with a modern touch, while the wine is 100 percent French. The only problem is that you need a reservation, and they go really fast. However, you can book it only three months in advance, through their website.
3. Rosellinis, Ravello, Italy
A restaurant in the Palazzo Sasso with terrace tables that look out on the cliff and coves of the Amalfi coast, what can you wish more? You can watch the fishing boats or enjoy the amazing views of the Mediterranean Sea. If you cannot find a table, go to the Terrazza Belvedere, which is not so popular but still has wonderful views. Try the Italian traditional food, such as the amberjack fillet served with roasted artichoke and anchovy sauce. The restaurant is open only from March through October, only for dinner. The tables are first-come, first-served, but reservations are accepted.
2. Ambrosia, Santorini, Greece
Built on the edge of a volcanic crater in the village of Oia, Ambrosia is a restaurant with terrace tables that offer the best views over the blue Aegean Sea. You can also see the rocky caldera rim and the far away volcanic islands. We would recommend you to try the Greek dishes and the seafood, as calamari in pesto served with salmon tartar and avocado, lamb cutlets with grapes and mint sauce, or the shrimps with grilled mango. The terrace is open from April to October, but you will need a reservation at least one month in advance.
1. Asiate, New York City, the United States
Asiate is the restaurant of the Mandarin Oriental Hotel, located on the 35th floor. Through its 16 foot high windows you can watch Manhattan’s skyscrapers and the Central Parks. You are still in the middle of the city, but you can take a break from the buzz and the crowds of New York City. The restaurant offers Asian and French dishes and we recommend you to try the entrees – the Atlantic halibut with shishito pepper and citrus sabayon, or the main dishes – the Long Island duck with summer berries and hibiscus. If you don’t want to eat, you can go in the Lobby Lounge, where you can have a cocktail or a tea and enjoy the breathtaking views.


While utilizing the Frozen Juice of fruits sugar generally needs to be added as the fruit generally does not include sufficient organic sugar for complete fermentation. You always should make sure your juice is cold. Additionally, the juice should have at least 20 grams of sugar per serving you need to supply the yeast enough to eat to create alcohol! Take a look at the various sorts of frozen apple juices provided and you may discover what it is you’re looking for. What’s more, fruit puree concentrates will help you save your warehouse space, rather than regular purees. Cranberries are among the few fruits that are very indigenous to North America. The form of orange is inconsequential.
Finding the Best Frozen Juice
It is possible to make wine utilizing frozen concentrate if you’d like. If you’re likely to create wines from concentrates on, attempt to ask a person who has done the exact same for recommendations. While wine is normally made from grapes, other juices may be utilized as the foundation. Making homemade wine is quite good fun and not as difficult as you could think. Whenever it’s generally known that wine is made of grapes, also, it’s feasible to earn a few amazing kinds of wine from different fruits, vegetables, and grains. There are essentially two methods of producing your own wine at home you can purchase the individual instruments and components you require, either online or in the local homebrewing shop, or you’re going to be able to buy quite a simple kit that has whatever you want. Crisp but simple to drink, it is a great simple wine that you’re going to need to have on hand.
Grapes contain enough organic sugars to allow total fermentation. The reason blossoms are the normal fruit choice is due to their high sugar content. Of course, you will require the initial fruit from which you will be extracting juices and flavors, but there are several other matters you could want to boost your wine. Citrus fruits are a superior source of Vitamin C that is extremely helpful for your whole body.
If you discover a different preferred number of juice, then please inform us in the comments! Orange juice can be created into frozen concentrate to elevate its shelf life and facilitate shipping. Some juice will stay in your pail. Juice from the RAW provides local delivery together with nationwide shipping via FedEx. There isn’t any way to juice without oxidization but centrifugal juicers would be most likely to generate more oxidation compared to masticating juicers on account of the way they function. Therefore, if it is possible, try and produce your own fruit juice for foundations to your smoothies.
Freezing does conserve nearly all of the nutritional cost. The number of heat generated during juicing will probably be dependent on which sort of juicer you’re using and the rate where juicer juices. You could also utilize water handled with a little sum of potassium metabisulfite. It’s also wise to check into a variety of the gear you are likely to want along with some the fundamental ingredients. The majority of the fundamental equipment you should earn homemade wine can be seen in wine brewing kits on the internet or at specialty winemaking shops. The maker claims you can drink your spiked juice after only two days. Before packaging, producers must automatically add the orange flavor back in the Frozen Juice.


After several attempts and dozens of bakings, I present you my favorite recipe. All of this without a bread maker!
Ingredients for a 1 kg bread
- 580g of organic T65 flour
- 430g of spring water
- 12g of salt
- 300g of sourdough or 25g of dehydrated yeast
This makes a bread dough with 74% water content.
Kneading by hand
- 30 min - turn (lift dough on itself with wet hand)
- 3h - shaping
- 3h - flouring and baking
For a 40% smaller loaf
- 350g flour
- 258g water
- 8g of salt
This is the most important step to finish our homemade bread. The best way to do this is to place the floured bread in a cast iron (or Dutch oven) pot that has been placed in the oven. I don’t have a cast iron pot, so I use two Pyrex dishes that fit together.
Alternatively, you can put the bread on a baking sheet and place a pan full of water in the bottom of the oven.
The goal is to keep the bread moist enough during the baking process so that it can rise slowly.
You can also mix flours, I advise to try buckwheat, rye, spelt flour. The wholemeal bread rises less, but it will be rich in fiber.


There are a number of reasons why a business would want to outsource their corporate lunch catering services. One of the main reasons is that a business doesn’t want to spend the time and money it takes to prepare an entire menu for every single client they have. The other reason is that they don’t want to take away from their own time to do it. However, with all of these choices it can be difficult to choose the right corporate lunch catering services for your company. Here are some of the things that you should keep in mind while you are looking at those different menu options.
One thing that you should make sure is that you get a range of menus for all of the different types of lunches that you serve. Many corporate caterers will provide one type of lunch, but they may offer a wide range of lunches and breakfasts as well. If you only have a few lunches a week, then it isn’t very important what type of lunch you choose as long as there are enough options for your clients. On the other hand, if you have a large number of clients then you need to make sure that you have a corporate lunch catering services that will cater to all types of lunches. There is nothing more frustrating for your clients than having to try and decide what lunch is best for them based on what you as the corporate caterer will be offering them.
Another consideration that you should keep in mind when you are looking at different menu options is the price of the corporate lunch catering services that you are considering. You should find a business that offers affordable menu options for a variety of prices. The best way to find a business that offers affordable options is to call around and ask a variety of question to the business. You should also ask them about the types of menus that they currently offer, the length of time that it takes to prepare each meal, and what types of food they will offer.
Most of the time, the businesses that provide corporate lunch catering services will have a website that you can go on to learn more about them and how they can help you. The websites usually list out the various items that are offered along with their prices so you will be able to determine what type of lunch you would like to have. If you are having a large lunch then you may want to consider having a lunch that involves a variety of different dishes. However, if you are having a simple lunch that only consists of the company logo or motto then you may be able to get away with a simpler menu choice.
Another thing that you should keep in mind is the fact that some business lunch catering services cater only to lunch. This is not to say that they do not offer other items for lunch such as sandwiches, pasta, or salads. However, the majority of corporate catering menus are designed for lunch. In this way, you will be able to have a wide selection of different types of meals on one menu.
As you can see, there are many things that you should keep in mind when you are looking for a corporate caterer that will provide the lunches for your company. The main thing to keep in mind is the price that they charge for the lunches. You will want to choose a caterer that charges less than half of their regular price, but you will also want to make sure that they take the time to prepare the foods well and that the dishes look appetizing as well as taste great. The more time that the corporate lunch catering services take to prepare the foods, the better the chances that you will be satisfied with the end results.


October 14, 2014 Total Views: 6744 Today: 1 ★★★
Hotel Canfieldhouse Restaurant and Inn Newport, Just a short walk from the historic waterfront and shops of Newport, Rhode Island, this hotel offers a fine dining restaurant and a continental breakfast each morning. A cable TV and a small dining area are included in each unique room at Canfieldhouse Restaurant & Inn. The traditionally styled rooms include an en suite bathroom. Guests can enjoy seafood, steak and other fine dishes at Canfieldhouse Restaurant. An extensive wine list is also available. Inn & Restaurant Canfieldhouse is next to a historic casino and the Tennis Hall of Fame. The beach is a half-mile away. (Hotel Canfieldhouse Restaurant and Inn Newport hotels booking).


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Contemporary Asian-Fusian restaurant offering unique and creative dishes, drinks, and local craft beer. 78 Middle St. Portland, ME 04101
Fresh, creative pizza for an easy lunch or dinner, two locations on Congress Street. 225 and 576 Congress St. Portland, ME 04101
Nice environment and bar offering Chinese dishes and Dim Sum. 575 Congress St. Portland, ME 04101
Creative and traditional Chinese dumplings and dishes in an intimate setting. 133 Spring St. Portland, ME 04101
Small but busy seafood restaurant with popular raw bar, lobster rolls, New-England style fare, and cocktails. 86 Middle St. Portland, ME 04101
Counter-serve café for health-centric, vegetarian, and vegan breakfast, lunch, and dinner. 249 Congress St. Portland, ME 04101
Rustic-chic counter with communal tables offering BBQ & sides, plus drinks & occasional live music. $$ 919 Congress St
East Ender serves time-honored classics using locally sourced ingredients and modern techniques.
A local Japanese restaurant offering traditional decor and food, including a sushi bar.
Intimate bistro offers Pan-Asian vegetarian fare, from tempeh curry to noodles with vegan duck. 608 Congress St
A homey French-leaning restaurant/cafe serving delicious and creative sandwiches, salads, and their famous duck fat fries.
Spacious seaside venue for local seafood, raw bar, wine & New England comfort classics. $$$ 68 Commercial St
Terlingua is a boutique BBQ restaurant combining house- smoked meats with Latin American Fare, served in a homey space.
Creative Japanese cuisine including sushi, omakase meals & dishes sourced from the owner's farm. $$$$ 468 Fore St
Funky, colorful tavern with creative cocktails, outdoor seating & a Mexican menu. 548 Congress St
Down-to-earth establishment with a warm feel serving traditional, family-style Salvadoran dishes.
Cozy, understated spot for izakaya-style Japanese small plates, creative cocktails, beer & sake.
Late-night eatery & bar specializes in Thai street food, including meat & veggie skewers. 671 Congress St
Intimate farm-to-table restaurant presenting contemporary takes on classic Genovese cuisine. 100 Commercial St
Casually stylish brasserie for seasonal French- & Spanish-influenced cuisine & craft cocktails. $$ 58 Pine St
Upscale wine bar specializing in natural wines with New American tapas and an on-site wine shop.
Hip noodle shop serving Vietnamese comfort fare, including pho & stir-fry, plus beer, sake & wine.
Cozy, contemporary restaurant & bar specializing in small plates, with locally sourced ingredients. $$ 11 Free St
Wood-fired pizzas with organic ingredients & free-range meats, made in traditional clay ovens.
Upscale pub serving creative, jumbo-size burgers, sandwiches & other comfort eats till late. 551 Congress St
Breakfast & Cafes
The Holy Donut makes delicious donuts with all-natural ingredients. Choose from 16 flavors daily at 2 locations.
Quaint, local restaurant for upscale American comfort food, with popular bar & brunch scenes. $$ 73 Congress St
Enjoy delicious croissants and a cozy atmosphere at this small croissantery.
Family-owned bakery offering a diverse array of daily breads & sweets, plus breakfast pastries. $$ 75 Commercial St
Casual take-out counter with hand-rolled bagels using organic flour & lavored cream cheeses. $ 147 Cumberland Ave
Katie Made Bakery makes cakes, pies, cookies, bars and pastries daily from scratch with the finest ingredients. Serving Breakfast & Lunch - eat in or take out.
Local and organic produce and meats, healthy and delicious meals to go. 50 Commercial St. Portland, ME 04101
Portland Pottery Cafe located on Portland's active East End offers meals, bake good and sandwiches. Offers gluten free and vegan options as well as a pottery studio, great place to bring kids for a fun bite and activity!
Local coffeehouse offering pastries and light fare in cozy quarters. 67 India St. Portland, ME 04101
Café with mellow, Eastern vibe offering global specialty teas and vegetarian / vegan light bites. 89 Exchange St. Portland, ME 04101
Airy coffeehouse specializing in single-origin brews made from beans roasted in-house. 185 Middle St


Elementary Lunch Coordinator
Secondary Lunch Coordinator
LUNCH MENU - $6.50 (Meals include chips, drink, and fruit)
Other options available every day ($4.50): peanut butter and jelly sandwich meal, peanut butter only sandwich meal, jelly only sandwich meal, cheese sandwich only meal, or (Elementary only) salad meal. Extra drinks and fruits are available for purchase.
Chick-fil-a Sandwich Meal
Elementary – Chuy’s Cheese or Chicken Quesadilla Meal
Secondary – Chicken Quesadilla or Grilled Chicken Salad Meal
Andy’s BBQ Chop Beef Sandwich or Chicken Strips Meal
Burger Tex Hamburger, Cheeseburger or Nuggets Meal
Cheese or Pepperoni Pizza Meal (include salad, drink and fruit)
Secondary orders will be taken at the beginning of 2nd period.
ELEMENTARY ONLINE LUNCH ORDERING INSTRUCTION
- Typically, you will be able to order lunch for the following month approximately one week prior. For example, for the month of September, you will be able to order beginning the last week of August to the last day of September. Starting last week of September, you will notice that the menu ordering options are available for the month of October.
- You have until 8:00 am on the morning of lunch to place/change order. After 8:00 am, Mrs. Burkhalter finalizes the daily orders, close the daily online option and you will not be able to make any changes. If you have to make changes to your order or need assistance, please contact Cindy Burkhalter via EMAIL only at email@example.com (please include student’s name and grade level in the email) Phone calls in the morning before 8:00 am are not guaranteed to be answered.
- Please do not ask office staff or teachers to accept a late or change to the lunch order.
Each day around 8:00 am, lunch orders are processed and charged to your account. If your request to cancel (email only) doesn’t arrive by 8:00 am, your account will be charged. No lunch order will be accepted after this time.
- All meals include drink (milk,juice or bottled water) and an apple.
- Peanut butter, PB&J, Jelly and Cheese sandwich meals with chips, drink and fruit are offered every day as meal choice or for those students who don’t have a lunch. Another daily option is a salad (choice of Ken’s Ranch or Newman’s Own Honey Mustard dressing), a small Slim Jim beef stick and/or cheese stick, chips, drink and an apple.
- Water bottles are available for $1.00 each and can be charged to FACTSmgt account.
- There is no credit for missed lunches for any absence, so please check your calendars for field trips, family vacations etc.
- Login to your ParentsWeb account.
- Select student Information from the menu on the left side of the screen.
- Select lunch.
- Select your student’s name (if you have multiple elementary students).
- Use the arrow in the blue bar (next to the month) to select the correct month’s lunch orders. You should see a calendar.
- At the bottom of the calendar choose, create web order.
- A list of lunch items will appear for your student or students. Enter the quantity next to each lunch item that you wish to purchase.
- Review your order.
- Once you have reviewed your order and have verified the price, select order Items.
- Return to the same location if you wish to update or remove an order. You have until 8:00 AM of the lunch date to edit your selection.
- Items you have ordered will be available under the lunch calendar and will be indicated in blue.
- Blue items ordered and will be charged after the date.
If you are having difficulties ordering online, please contact the FBCA lunch coordinator, Mrs. Cindy Burkhalter, at firstname.lastname@example.org.


“It needs to be quick, taste great cold, but nothing that’ll ruin my handbag!”
Right, okay! So how about some crisp bread, lactose-free cheese and plain lettuce on the side? No?
Fructose Friendly Lunch To Go
I know, every day, lunchbox, low FODMAP meal planning can easily tire you out. Especially if you want to make things fun and varied.
But don’t fret, your prayers are about to be answered! Here’s your easy, ultra flexible and handbag-proof lunch recipe to take to work, uni or even on a plane: Gluten-Free Polenta Frittata With “Whatever Tickles Your Fancy”!
Make This Recipe Your Own!
Everybody loves a good frittata! But forget about your beloved potatoes for once. We have quick cooking polenta starring in this one. Mixed with eggs and courgette it quickly turns into a delicious and filling base. Plus, the best is yet to come: This recipe is made for you to modify to your liking! No courgette at hand? So what!? Just replace it with some baked pumpkin or grated parsnip. You love and tolerate those spring onion greens? Perfect, put them right in! The possibilities are endless. Just make sure to be generous with spices and bold flavours. Why?
The Perfect Companion For Your Left Overs
Think of this polenta frittata as your plain pizza base in desperate need of delicious toppings! That small piece of grilled chicken from last night’s dinner, one spoon of spicy pesto, bingo, you just got yourself a wonderful lunch. Still not convinced? How about these:
Hungry? I bet. But tell me, what toppings tickle your fancy?
Recipe: Easy, Low FODMAP Lunch Recipe: Gluten-Free Polenta Frittata – fructose friendly, low carb
Cook the polenta in a small saucepan, then add everything to an ovenproof dish. In case you own a sleak ovenproof skillet like this, this recipe will be your one-pot lunch wonder.
For 2-4 Servings (depending on your appetite :))
Prep Time: 30 minutes
1/2 cup polenta
1 1/2 cups of onion-free veggie or chicken broth (if you know German, I have a recipe in my cookbook 🙂
1 small courgette/zucchini, grated
4 large organic eggs
1 splash of (lactose-free) milk
1 Tbps soft, unsalted butter
1/8 tsp freshly ground pepper
1/8 tsp chili flakes (optional)
1/8 tsp turmeric
1 hand full of grated parmesan cheese
Preheat oven to 180° C.
Add polenta and broth to your ovenproof skillet and cook for about 10 minutes until all the water is absorbed. If the broth evaporates too quickly, add some water. Stir occasionally, You don’t want to burn the polenta.
Meanwhile, in a bowl mix eggs, milk, butter and spices. Grate the zucchini (or other veggies). Add egg mix and courgette to cooked polenta and stir until just combined. Sprinkle parmesan on top.
Bake for 10 to 20 minutes. Baking time depends heavily on thickness of your polenta and power of your oven. Keep an eye on it! The polenta frittata is done when the cheese is melted and the center of the frittata doesn’t wiggle anymore.
Enjoy straight from the oven or let cool down completely, storing it in the fridge until ready to use. Have fun experimenting with different toppings!


Looking for some fantastic family activities during the October schools week? Grab the kids and head to BBC Good Food Show!
It's coming to Glasgow next Friday, Saturday and Sunday and includes live cooking demos from celebrity chefs: Nadiya Hussain; Tom Kerridge; Tom Kitchin; John Torode and The Hairy Bikers.
Enjoy lunch at the pop up restaurants from some of Glasgow's top restaurants and you and your family can taste your way around the show, trying regional specialities and new ingredients from over 100 food and drink producers.
To celebrate the October Week, organisers are running a half term special offer - kids go free! Family tickets start at £40 and include: entrance to the show, plus a standard seat in The Big Kitchen for 2 adults and 2 children.
Last Updated: 11 October 2017 14:09


Queen Bey is expanding her empire. The pop diva, who famously went vegan with husband Jay Z for a stretch in 2013, is partnering with her nutritionist and exercise guru to begin a food delivery service based on the food lifestyle, according to the New York Daily News.
Reports the New York Daily News:
The Queen of Pop has launched a new vegan food delivery service with her trainer, Marco Borges — a fully gluten-free, soy-free, dairy-free and 100% plant-based meal plan called “22 Days Nutrition.”
The 22-day regimen — featuring three meals a day delivered all at once to your door — is $609.84. It launches on Feb. 13.
“Join the plant-based revolution,” the company’s website proclaims.
Beyoncé and her husband became vegans for 22 days in December 2013, the News notes. During that…
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Namkeen is a popular Indian snack that is typically crispy and savory in taste. Namkeen is often made from a combination of chickpea flour, rice flour, spices, and herbs. It is a popular snack that can be enjoyed anytime, whether as an accompaniment to tea or coffee or as a standalone snack.
Crispy and crunchy Namkeen pouches are a convenient way to enjoy this popular snack on the go. These pouches are typically made from high-quality materials and are designed to keep the Namkeen fresh and crispy for an extended period.
To make crispy and crunchy Namkeen pouches, first, prepare the Namkeen by mixing together chickpea flour, rice flour, spices, and herbs. Next, fry the Namkeen in hot oil until it is crispy and golden brown. Allow the Namkeen to cool, and then pack it in high-quality pouches that are designed to keep the Namkeen fresh and crunchy.
Crispy and crunchy Namkeen pouches are an excellent snack for any occasion. They are perfect for picnics, parties, and other social gatherings. They are also a great snack to have on hand when you need a quick and tasty pick-me-up. Whether you enjoy spicy Namkeen or mild, there is a flavor to suit every taste preference.