Here at B & B Organics, our motive is simple: providing farm fresh organic products to customers as soon as it is harvested from farms. B & B organics has aimed to provide easily accessible certified organic products to consumers and to provide secured income to farmers.
Since children and women are highly vulnerable to the effects of chemically grown food and adulteration, eating organic food has become important nowadays. There is a myth that organic food is expensive but actually it is not – the price of organic foods is the real price of a product. Hence, don’t hesitate to pay the original price of a product to get a quality product.
B & B Organics was founded in 2016 by Balaji, B.Tech (Horticulture). Dr. Balathandayuthabani, Ph.D in Environmental science (Sweden) and Dr. Rajasekaran, Ph.D in Soil Science (Germany) are his mentors. Balaji worked as a farm consultant during the years 2014-2015 and during that period, a doctor from Trichy requested him to supply organic foods. After the doctor started switching to organic foods, he requested Balaji to deliver organic foods to his friends as well. This is how B & B organics came into existence!


FOR STORE LOCATIONS PLEASE GO TO http://cookingwithjack.com/store-locations/
or you can order here and we will ship to your door.
our mailing address is below.
We truly believe that our products have the best flavor and value. We are better than anything in any store and on any shelf. We have given a money back guarantee on all our products and never once in 16 years have we ever been asked for a refund.
In the year 2000, We launched our line of sauces that were like no other. Sauces that were thick and sweet and wouldn't fall through the barbeque grill when applied.
We put the sauces in a few Kerr jars and took it to an established local butcher shop. We asked them to sample the flavors out to customers. After 7 days went by, we checked in to see the results. The butcher said the sauces were a major success. Not only that, but he had a list of customers that wanted to buy the sauces by the case load.
The butcher said that every customer who tried it said -"These are the best sauces I've ever tasted". Hence the name, "The Best Sauces You'll Ever Taste"
We immediately launched the company GiveMe Foods (GMF) and began producing the sauce in mass amounts.
GiveMe Foods gives a 100% money back guarantee on every jar. We are pleased to say that in 16 years, not one jar has been returned for a refunded.
GiveMe Foods has a line of sauces including BBQ, Hot BBQ, Teriyaki, Jamaican Jerk & Gourmet Seasoning. Also, a line of beef Jerky including BBQ, Hot BBQ, Teriyaki & Jamaican Jerk.
They all are THE BEST YOU’LL EVER TASTE.


Please enter your meal choices below
Filet Mignon –Bacon wrapped 7.oz Black Angus topped with crispy onions, accompanied by an adobe demi- glaze. Served with rosemary roasted red potatoes.
Pan Seared Salmon –Topped with lemon saffron sauce. Served with rice pilaf.
Chicken Breast –Stuffed with prosciutto, spinach, and ricotta cheese. Topped with caramelized shallots and a chardonnay sauce. Served with roasted garlic mashed potatoes.
Polenta Florentine – Baked polenta cake topped with sautéed wild mushrooms and spinach. Served with rice pilaf.


I remember my first real experience waiting for a bowl of ramen. It was freshman year at Columbia… my first true winter. A friend that lived on the same floor as me somehow managed to convince me to trek out in the snow with her and her boyfriend at the time to taste a bowl of ramen at one of her favorite spots: Totto. Up until this point, I was rather naive about how ramen could be any more complicated than the stuff you buy in a cup at the grocery store. After the first hour, my friend was having her doubts; there didn’t seem to be any convenient space for three people. However, I wasn’t a quitter. I told her that we had waited that long, so we might as well stay; they’d have to seat us any minute. Hour two soon greeted us, making us question our decision to freeze ourselves just for a chance for what I thought was simply soup, some noodles, and some fancy toppings at the time. And after what seemed like an eternity, hour three finally came, and so did the waitress with good news: it was time to eat. I took my seat at the Totto counter, already decided on what I wanted to order having studied the menu during hour two outside. I had a bowl of the spicy paitan, hoping to warm myself up after making what anyone would consider a terrible decision. Not much long after the order, we received our bowls, and I wasted no time digging into soup. And boy was I not prepared.
I felt so naive to think that the ramen that I was paying far more money than I was used to tasted exponentially better than I expected. I knew that a restaurant selling ramen had to have some secret to making it taste somewhat better than the Nissin cups and Nongshim bowls I was used to warming up at two in the morning while I did a problem set. However this… this was something I didn’t anticipate. There was more going on in my bowl that just some fried-and-dried noodles with some spices at the bottom of the bowl. There was depth and richness to the broth; the noodles also had more life and paired rather well with the soup they bathed in. To be slightly corny, I was in love at first bite: the dish I was looking to merely warm me up had opened my eyes to the possibility that there was a lot more to ramen than just adding hot water and heating for a couple of minutes. Though I didn’t know that I’d fall in love with the dish at the time, I did conclude that I had to taste more. Many bowls later, here I am, recalling a culinary love story that compelled me to deviate from my usual task of writing code to write blog posts about food.
While I ultimately hope that you also share my appreciation and love for ramen, please understand that this experience led me to feel rather particularly about food and its role in our world. While typical questions around a dish are “What ingredients did you use?” and “What creates this certain taste?”, I want to go a step further when discussing dishes and learn about the “Why does this dish use this certain ingredient?” and “What is the inspiration for the dish?” I feel like in addition to learning how our favorite foods are prepared, we gain a bit more insight and appreciation for the dish by learning its history and methods to its madness.
As a reader of Ramenthusiast, I honestly hope that you are able to join me on my journey to find amazing food, learn about its history, and even get in the kitchen to try our hand at making a meal or two. I hope you’re ready to ask the hard questions with me, and get to know more about both food and its world than you would have thought you’d ever know. Enjoying reading, and happy eating!


Available for many of our premium entree selections. Sit-down selections are noted with an S. Complement your meal with one of our salads or cold displays, and your choice of potato or rice, a vegetable, rolls & butter, coffee, tea and iced tea service. All sit-down dinners include our deluxe china and linen package.
Prices begin at $26.95.
Create a magnificent buffet featuring two of our premium entree selections. Chef carved meats are an exceptional way to showcase your buffet! Buffet Extravaganzas include your choice of one of our chef's "Pasta"bilities, a salad or cold display platter, potato or rice and a vegetable, rolls & butter and beverage service.
Chef-Carved Meat and One Premium Entree $23.25
Two Premium Entrees $19.95
Something for everyone for every occasion! Accompany any of our deluxe entree selections with your choice of one deluxe potato or rice and a deluxe vegetable, salad, rolls & butter, beverage service.
Two Deluxe Plus One Side Entree $11.95
Two Deluxe Entrees $10.95
One Deluxe Entree $9.95
Snappy Chef Specialty Buffets available as dinner buffets for $14.25. Served with fresh rolls, butter, cookies & brownies and canned beverages & bottled water.
Tossed Italian Salad
Grilled Chicken with Pesto
Penne a la Vodka
Oven Roasted Vegetables
Bowties and Broccoli with Garlic, Olive Oil and Parmesan
The Cape Codder
Spinach Salad with Warm Bacon Dressing
Crunchy Fried Cod Fillets with Tartar Sauce
Chicken Pot Pie
Sweet Buttered Corn
Parslied New Potatoes
Yankee Doodle Dandy
Snappy Chef's Famous Fried Chicken
Smashed Red Skin Potatoes
Macaroni and Cheese
Crispy Fried Noodles
Stir Fried Chicken and Vegetables
Beef and Green Beans with Oyster Sauce
Vegetable Lo Mein
Scallion Fried Rice
Egg Roll with Sweet and Sour Dipping Sauce (add 1.75)
Served with crackers. Available with any lunch selection.
Italian Wedding Soup
Broccoli Cauliflower Cheese
Cream of Mushroom
Old Fashioned Chili (+.75)
© Snappy Chef. All Rights Reserved.


The 34th day of Novara rice colture was held on September 1st, 2022. It was an event in stages that took place over numerous rice farms in the territory of Novara: the last location of the event was Riso Preciso farm that is one of the partner of Somiro project.
Paolo Carrà – President of the National Risi Authority, Federico Binatti – President of the Province of Novara, Marco Protopapa – Councilor for Agriculture of the Piedmont Region, Matteo Marnati – Councilor for the Environment of the Piedmont Region participated at the event.
During this day, 300 farmers and rice growers attended the round table, during which SOMIRO project and the innovation that the project will bring to precision agriculture were presented.
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Try some and give your taste buds a treat today!
Grilled Kabob offers unique Halal Indian and Pakistani cuisine in East Amherst. Some of the signature dishes include our chicken tikka kabob, beef shawarma sandwich, and chicken biryani!
Order online from Grill Kabob, in East Amherst, for pickup or delivery, through SkipTheDishes.com and get 10% off your first order!
Use voucher code: GRILLKABOBWEB10
Mon – Sun: 11 AM – 9 PM
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Exploring Japanese Cuisine: The Essential Top 10 Dishes to Experience
Japan, renowned for its captivating landscapes and rich cultural heritage, is equally celebrated for its extraordinary culinary offerings. From iconic traditional dishes to innovative modern creations, Japanese cuisine is a symphony of flavors that promises a memorable dining experience.
In this article, we'll embark on a gastronomic journey through the top 10 essential Japanese dishes that every food enthusiast should savor during their visit to the Land of the Rising Sun.
1. Sushi:A Culinary Masterpiece
Sushi, a global symbol of Japanese cuisine, presents a harmonious blend of vinegared rice and fresh seafood. Each piece is a testament to meticulous craftsmanship, showcasing the delicate balance of flavors and textures that sushi is renowned for.
2. Ramen Noodle Euphoria
Ramen, the comforting noodle soup, comes in diverse regional varieties. Whether you're indulging in a robust tonkotsu or a piquant miso broth, ramen delivers a harmonious medley of ingredients that truly captivates the senses.
3.Tempura: Crispy Sensation
Tempura's artistry lies in its simplicity – lightly battered ingredients transformed into golden, crispy perfection. This culinary marvel elevates seafood, vegetables, and even confections with its delicate crunch and refined flavors.
4.Taiyaki: Sweet, Playful Tradition
Taiyaki, a beloved street snack, takes the shape of a fish and is typically filled with sweet red bean paste or custard. The crispy exterior and luscious interior create a delightful contrast that embodies the heart of Japanese culinary ingenuity.
5. Okonomiyaki: Whimsical Pancake Pleasure
Okonomiyaki, affectionately known as the "Japanese pancake," is a savory marvel. Combining ingredients like cabbage, meat, and seafood in a batter, it's griddled to perfection and adorned with mayo and a special okonomiyaki sauce.
6. Matcha Delights: Green Tea Infusion
The matcha phenomenon extends beyond the cup. From matcha ice cream to lattes and even confections, this finely ground green tea powder imparts a unique earthy flavor that's both refreshing and comforting.
7. Takoyaki: Bites of Umami
Takoyaki, these delectable street food spheres, boast a flavorful surprise inside – diced octopus, tempura scraps, and green onions. The outer crispiness gives way to a soft, savory center that's truly addictive.
8. Boba Tea: Tapioca Sensation
Originating in Taiwan and embraced by Japan, boba tea is an exciting sensory experience. With a variety of flavors and chewy tapioca pearls, each sip offers a delightful blend of textures and tastes.
9. Tonkatsu: Crispy Comfort
Tonkatsu, a breaded and deep-fried pork cutlet, is a symphony of textures. The crispy exterior envelops tender meat, and when paired with a tangy sauce and shredded cabbage, it creates a harmonious culinary composition.
10. Mochi: Chewy Sweet Delights
Mochi, the chewy rice cake, comes in a kaleidoscope of forms and flavors, often filled with sweet treasures like red bean paste, ice cream, or fruit. A single bite transports you to a realm of satisfying textures and delicate sweetness.
Conclusion: A Culinary Voyage Awaits: Japanese cuisine, with its intricate flavors and artistic presentation, promises a journey of the senses. From timeless classics like sushi to street food wonders like takoyaki, each dish encapsulates the essence of Japan's rich culinary heritage. So, whether you're wandering through bustling markets or dining in elegant eateries, immerse yourself in the world of these top 10 Japanese dishes, and let your taste buds dance in delight as you savor the remarkable flavors of this remarkable cuisine.


Researchers have foundthat fish oil can protect women from breast cancer, reducing their risk of developing tumours by up to a third.Fish oils supplementshave always been credited for having health benefits but have only now been linked to reducing the amount of woman being diagnosed with breast cancer. A study underwent with 35,000 women, finding that the women who regularly took the fish oil supplements were 32% less likely to develop breast cancer. Why may this be? Well, according to researchers is could be that the fish oils have a higher amount of omega-3 fatty acids in then most people are getting from the typical diet. None of this can of course be proven from one study but scientists at Harvard are said to be continuing their research into whether fish oil is preventative of diseases. It can be suggested though that at least one portion of oily fish is eaten a week as researchers have found that it has a direct effect on the lifespan of cells.


Beans are the mature seeds of legumes. They have been cultivated for thousands of years and include a variety of different types such as kidney beans, soy beans, garbanzo beans (chickpeas), black beans, pinto beans, fava beans and white beans. Beans contain a lot of good stuff such as protein, fibers, vitamins and minerals. They also contain lectins. Though not all lectins are toxic, the ones found in beans can cause severe food poisoning. The presence of indigestible oligosaccharides has made beans notorious for their ability to cause the harmless but uncomfortable condition of intestinal gas. While ingesting raw beans can cause severe food poisoning the effect of lectins can be eliminated by certain preparation techniques that also serve to minimize the presence of gas-producing oligosaccharides. .
The Good Stuff
While beans vary considerably in shape, size, color and taste, their nutritional composition is somewhat similar. Typically high in fiber, vitamins and minerals, beans are also a great source of protein and make an excellent low cost food choice. The nutrient composition of selected beans is shown in table 1 and table 2.
Beans are the leading source of vegetable protein. They provide the full compliment of the 9 essential amino acids needed by our bodies, however they have relatively low amounts of the sulfur-containing amino acids methionine and cysteine [USDA Nutrient Database]. The protein content of most beans varies between 20-26%, while soybeans are exceptionally high with a whopping 36.5% protein (see table 1).
Dry beans are rich in fiber, which varies between 9-25% dependent on the type of bean (see table 1). Both soluble and insoluble fibers are present in beans [Slavin JL, 2013]. Soluble fibers dissolve in water and may bind to bile acids, which has been associated with lowering of LDL cholesterol (the bad type) [Anderson et al. 2009, Brown et al. 1999] and decreased risk of cardiovascular disease [Brown et al. 1999, Fernandez M-L, 2001].
Dry beans also provide substantial amounts of insoluble fibers. This type of fiber does not dissolve in water but helps to attract water to the stool resulting in increased stool bulk and shorter transit time in the gastrointestinal tract thereby helping prevent constipation.
Vitamins and Minerals
When it comes to vitamins, beans are an excellent source of the water-soluble B vitamins; B1 (thiamin), B2 (riboflavin), B6 and folate (see table 1). B1 and B2 play crucial roles in certain metabolic processes by participating in the conversion of carbohydrate into glucose, which is used by the cells of our body for energy [Powers HJ, 2003]. In its active form, B6 serves a co-factor in many enzymatic reactions related to the metabolism of proteins, carbohydrates and fats, and is also involved in the synthesis of neuro-transmitters [Selhub J, 2002]. Dietary folate intake has been associated with reduced risk of cardiovascular disease [Verhaar et al. 2002] and is very important during preconception or in early pregnancy to protect against neural-tube defects in infants [Bower and Stanley, 1989].
The micronutrient content of dry beans is somewhat similar with high amounts of the minerals; magnesium, phosphorous, potassium and zinc, and low amounts of sodium (see table 2). Compared to other beans, soybeans and white beans are especially high in iron. However, the iron bioavailability, that is the amount of iron that our bodies can absorb, is poor with a range of 1-3% [Petry et al. 2010]. This is caused by the presence of phytic acid and phenolic compounds, which can bind minerals such as nonheme iron (plane-based iron) in the gastrointestinal tract and form unabsorbable complexes thereby reducing their uptake [Brune et al. 1989]. In animals including humans, iron is usually attached to proteins called heme proteins, which have diverse biological functions such as transportation and delivery of oxygen to the cells in our body. In plants, iron is not attached to heme proteins and are called nonheme iron. Unfortunately, nonheme iron is absorbed at a lower rate than heme iron. The good news is that eating vitamin C in the same meal as nonheme iron significantly increases its absorption even in the presence of phytic acid [Hallberg L. 1981, Siegenberg et al. 1991]. Good sources of vitamin C include red peppers, parsley and broccoli [USDA Nutrient Database].
With the exception of soybeans, calcium absorption in beans is ≈ 22%, which is lower than that of cow’s milk (≈ 32%) and green leafy vegetables (≈ 60%) [Weaver et al. 1994, ]. However, calcium bioavailability from soybeans is quite good with ≈ 31% which is basically equal to that of cow’s milk [Weaver et al. 1993, Weaver et al. 1994].
In addition to protein, fiber, vitamins and minerals, beans contain several types of plant chemicals known as phytochemicals. Phytochemicals such as lignans and flavonoids are non-essential nutrients that have protective or disease preventing properties.
Lignans in beans are converted by the intestinal microbiota to bioactive compounds that acts as antioxidants by neutralizing free radicals. This in turn may reduce the risk of certain cancers and cardiovascular disease [Milder et al. 2004].
Flavonoids are water soluble pigments that are responsible for most of the red, blue and purple colors in plants. They represent an important class of antioxidants which may play a significant role in prevention of cardiovascular disease, cancer and atherosclerosis [Aparicio-Fernández et al. 2006, Takeoka et al. 1997]. Dark beans such as black beans and kidney beans are exceptionally rich in flavonoids mainly from from the anthocyanins group. .
The Bad Stuff
Packed with a lot of good stuff like protein, fiber, vitamins and minerals, dry beans sound like a pretty healthy food choice, so can’t they just be eaten raw? The answer is ‘NO!’ Never eat raw, soaked or undercooked beans. Raw beans contain toxic compounds known as lectins that depending of the type of bean can make you very sick. Only a few raw or undercooked kidney beans are enough to cause severe food poisoning.
Lectins, with the scientific name phytohaemagglutinins, are carbohydrate-binding proteins that can bind to cell membranes and cause clumping of the cells [Grant et al. 1983]. They occur naturally in raw legumes such as beans and lentils, and can also be found in nuts, grains and some fruits and vegetables [Nachbar and Oppenheim, 1980]. Lectins have different levels of toxicity, while most can cause harmful reactions in the body, not all are toxic. A high concentration of toxic lectins is found in raw, red kidney beans and ingesting as few as four or five beans can trigger severe toxicity symptoms [FDA]. The only thing that destroys lectins is cooking at temperature of minimum 100ºC [FDA].
Lectins seem to play an important role in the plant’s defense against insects and microorganisms [Lawley et al. 2012]. They are found at higher concentrations in those parts of the plant that are more susceptible to attack or parts that play key roles in survival of the plant such as the seeds [Peumans and Van Damme, 1995].
Ingested lectins from raw, undercooked or dry beans are able to resist the low pH in the stomach and enzymatic degradation, enabling them to survive digestion. In the gastrointestinal tract, lectins can interact with the gut epithelium causing damage to the cells. The result can be a series of harmful reactions such as severe gastroenteritis, interference with nutrient absorption, promotion of bacterial dysbiosis and immunological reactions [Lewis CA, 2014, FDA].
Onset of symptoms usually starts 1-3 hours after ingestion of raw, dry, soaked or undercooked beans and is usually marked by extreme nausea, followed by vomiting, abdominal pain, and diarrhea, which in some cases may require hospitalization [Lawley et al. 2012, FDA]. Symptoms usually clear 3-4 hours after onset and recovery is generally rapid and complete [Lewis CA, 2014, FDA]. .
The Ugly Stuff
The matter is subject to numerous jokes, nevertheless, it is a completely normal physiological process that everyone does on average 10 times a day – passing gas [Levitt et al. 1998]. It is commonly know, however, that some foods tend to increase people’s gas production. Beans in particular are notorious for their ability to cause this condition due to indigestible oligosaccharides found in members of the legume family.
Oligosaccharides are components of fibers made up of 3 or more sugar units (monosaccharides) that form long chains known as polymers. For the human body to digest oligosaccharides, the polymers have to be broken down into smaller monosaccharide units and absorbed in the small intestines. Unfortunately, our bodies lack the enzyme α-galactosidase capable of breaking down these types of polymers. This means that oligosaccharides pass undigested through the gastrointestinal tract to the the large intestines where they serve as food for the many bacteria living there. When bacteria digest the oligosaccharides several types of gases are produced including some odor-less ones such as carbon dioxide and hydrogen but also the rather foul-smelling gas methane. These gasses eventually built up in your large intestines and the only way to release them is by squeezing them out your behind, commonly known as passing gas.
For those who like eating beans but want to avoid the gaseous side effects, the commercial product “Beano” might do the trick. It contains the enzyme α-galactosidase derived from the fungus Aspergillus niger. When added to your beans, this enzyme will break down the oligosaccharides before they reach the bacteria in your large intestines thereby preventing the production of gas..
- Beans are usually soaked in cold water overnight i.e. 10-12 hours. Soaking beans prior to cooking reduces the cooking time, but it is not essential since it does not affect the lectins. Lectins are only destroyed by heat. If you soak your beans, it is important to store them in the fridge to prevent growth of harmful microorganisms.
- If you have soaked your beans, you need to discard the soaking water and replace it with fresh water. Indigestible oligosaccharides from the outer coating of beans are released into the water. Oligosaccharides can cause gas/flatulence, but this effect can be reduced by replacing the water [Han and Baik 2006]. The soaking water may also contain harmful dirt bacteria from the beans. Discarding the water, discards the bacteria.
- Boil in fresh water for approximately 45 minutes until the beans are tender. Cooking in water with a more alkaline pH (add some baking soda – not baking powder) may reduce the oligosaccharide content even further. Make sure the water is actually boiling (100°C) since only heating the beans to 80°C may increase the toxicity five-fold [FDA], making the beans more toxic than if eaten raw. Use of steam or slow cookers are not recommended for boiling beans since studies have shown that internal temperatures of slow cookers often does not exceed 75°C [FDA].
. Table 1. The nutritional composition of selected beans (values per 100 g raw beans), data adapted from [USDA Nutrient Database]. Bioavailability is not taken into account. *Daily values are developed by the Food and Drug Administration (FDA). They are standard values based on a energy intake of 8200 kJ (2000 calories), for adults and children four or more years of age. . . Table 2. The nutritional composition of selected beans (values per 100 g raw beans), data adapted from [USDA Nutrient Database]. Bioavailability is not taken into account. *Daily values are developed by the Food and Drug Administration (FDA). They are standard values based on a energy intake of 8200 kJ (2000 calories), for adults and children four or more years of age. Ca: calcium, Fe: iron, Mg: magnesium, P: phosphorous, K:potassium, Na: sodium, Zn: zinc.


Recently came upon an article that said you should eat fruits (regardless of the type) before a meal, so that you can absorb all its healthy nutrients before the less nutritious spaghetti or rice. If we eat it last, the fruit may ferment before entering our stomach/intestines due to the bottleneck of food that entered a couple of minutes earlier. The fructose may then turn into gas to contribute to our belly bloat.
Some of you may question this piece of advice, saying that oranges are acidic and will burn through our stomach lining. However, our digestive tracts can neutralize most acids (unless it’s sulfuric acid) before they enter our stomach.


Grocery stores are successful because they supply consumers with convenience, and convenience matters. Yet, going to the grocery store means scanning boxes and bags for important tags, ranging
Farm Fresh at the Market
Grocery stores are successful because they supply consumers with convenience, and convenience matters. Yet, going to the grocery store means scanning boxes and bags for important tags, ranging between organic to free range, and gmo-free to low fat. It’s dizzying to find the least processed food for you and your family in a market flooded with options. What if there was a way to find minimally processed, locally grown, delicious food?
Let me introduce you to The Tacoma Farmers Market. Established in 1990 by community activists Norma Honeysett and Marcia Moe, the market had a noble goal; to bring life to downtown Tacoma. Fast forward 18 years later, and their vision is a success. Norma and Marcia opened three markets that now, focus on the East, Broadway and Point Ruston districts. These locations provide fresh produce to the local community and take place once a week. You now have plenty of options for produce!
The Tacoma Farmers Market gives community members the ability to choose handcrafted quality products. You’ll find vendors dedicated to their craft, free from pressure to pack preservatives into plastic boxes. Crops are recently picked, food is prepared in front of you, flowers are flowing with life and honey is held in mason jars. The best thing about the market is that products are designed with YOU in mind. Surrounding yourself with lovely flavors and aromas doesn’t hurt either!
It’s not just raw produce and ingredients, however. This market has given vendors the opportunity to transform their hobby into a business. These categories include metalwork, carpentry, clothes and handmade soaps and candles. For more information regarding the market; visit tacomafarmersmarket.com.
Written by Hunter Martin
Craig has lived in Tacoma his whole life. In 1989, Craig graduated from PLU. Armed with excellent communication skills, Craig worked with Nordstrom and Motorola. His success in sales propelled him to ....
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Skratch Labs Anytime Energy Bar is made with real ingredients such as fruits, nuts and quinoa. It has enough fuel to power you through endurance workouts and is tasty enough to be used as a snack any time of day.
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What's the point of running a food shop if you don't get to enjoy the products? We always love trying stuff that is new to us. So we hope you enjoy us sharing some thoughts and posts about the foods we try and the recipes we like:
Smashing Spaghetti Carbonara Serves 4 Ingredients: 180g Explore Cuisine Chickpea Spaghetti 6 V-bites Cheatin' Rashers 1 Bio Organic Rice Besciamel 1tbsp Essential Organic Wholegrain Mustard Method: 1. Chop the rashers into small strips, and fry for around 2 minutes. 2. Add the pasta to a pan of boiling water, and cook for 10minutes. 3. To the rashers add besciamel sauce and the mustard, cook on medium until the pasta is ready. 4. Serve and enjoy!
Majestic Matcha Latte Serves 1 Ingredients: 6tsp Sweet Revolution Instant Matcha 1/3cup cold water* 2/3cup boiling water 1 Hazelnootwafel 1tsp Mr Organic Chocolate Hazelnut Spread Method: 1. Place the matcha powder in a cup, stir in the cold water. 2. Add boiling water. 3. Spread chocolate spread onto the waffle. 4. Place the waffle onto the matcha, leave for 5minutes. 5. Serve and Enjoy! Notes: *cold water can be substituted for plant based milk
Cheeky Chorizo Pitta Serves 2 Ingredients: 2 Florentin Pitta Breads 2 slice MozzaRisella 1 small handful Cheatin' Chorizo Style Pieces 1tbsp Suma Pesto Rosa Method: 1. Slice the pittas into pockets. 2. Spread pesto inside pitta pockets. 3. Add mozzarisella and chorizo pieces to the pittas. 4. Fry on each side for 2 minutes. 5. Serve and Enjoy!
Haggis Meatballs Serves 4 Ingredients: 200g Explore Cuisine Chickpea Spaghetti 1 Macsween Vegetarian Haggis 1 Organico Red Wine & Porchini Pasta Sauce 1 Onion 2tsp Essential Organic Garlic Granules Method: 1. Roughly chop the onion. 2. Cut haggis into 8 pieces, and roll in to balls. 3. Fry the haggis, onions and garlic granules for 5 minutes. 4. Place the spaghetti in a pot of boiling water, cook for 10minutes. 5. Add the sauce to the frying pan, cook for a further 5minutes.
Magnificent Mezze Serves 2 Ingredients: 1 Schnitzer Baguette* 1/2 a block Bute Island Greek Style Sheese 1 can of Infinity Foods Stuffed Vine Leaves 1 pot of Dephli Houmous Method: 1. Cut the baguette into pieces and place under the grill for 2 minutes or until its crispy. 2. Chop the Greek Style Sheese into small cubes. 3. Place all ingredients on a plate. 4. Enjoy! Notes: *baguette can be substituted for pitta bread Kalamata Olives
Prefect Pancakes Makes 8 Ingredients: 1 cup Infinity Food Buckwheat Flour 1+1/4 cup Provamel Soya Milk 2tsp Yakso Coconut Blossom Sugar 2tsp Baking Powder Method: 1. Mix all the dry ingredients together. 2. Add the soya milk and mix well. 3. Place a frying pan on medium heat, and place a laddle full of mixture in a the pan. 4. Fry each side for 2minutes, or until bubbles form. 5. Serve and enjoy!
Excellent Egg-Free Omelette Serves 2 Ingredients: Terra Vegane Egg-Free Omelett Mix 2 cloves of Garlic 2 slices of Smoked Violife 1 Onion 1 tin of Hodmedod's Baked British Beans Method: 1. Roughly chop the onion and garlic and fry. 2. Follow the omelett instructions and begin to fry. 3. Put the beans in a pan and cook on a medium heat. 4. Once the omelett is almost cooked add a slice of cheese and fold. 5. Cook for a further few minutes. 6. Serve and Enjoy!
Proper Tasty Peanut Butter Granola 4 servings Ingredients: 2 cups Suma Organic Jumbo Oats 4tbsp Suma Organic Smooth Peanut Butter 4tbsp Agave Syrup 1/2tsp Cinnamon 1/2tsp Vanilla Extract Method: 1. Preheat the oven to 180 degrees. 2. Mix all the ingredients in a bowl. 3. Pour the mixture onto a baking sheet, and place in the oven for 12minutes. 4. Serve and enjoy!
Haggis, Beets & Tatties Serves 2 Ingredients: 2 potatoes 2 sweet potatoes 2 beetroot 1 Macsween Vegetarian Haggis Marigold Vegetarian Gravy Method: 1. Chop the potatoes, sweet potatoes and beetroots. 2. Place in a pan of cold water and boil for 40minutes. 3. Remove from the heat and mash, add some vegan butter, salt and pepper. 4. Microwave the haggis for 5 minutes. 5. Make gravy as packaging instructs. 6. Serve and Enjoy! Notes: * For a more traditional Burns' Supper switch


Thursday, October 23, 2008
It was a seasonal butternut squash ravioli (SO GOOD)mixed with a couple of tablespoons of the Kirkland Pesto sauce....I threw in a couple of chicken breasts, sliced up and browned in a skillet. I LOVE a dinner that comes together in 10 minutes! It was another case of getting sucked into what they were sampling the day I was shopping....so tasty.
I also love their rotisserie chickens ($4.99) and one of the bags of salad (or the yummy spinach salad in the delicase, but it's more spendy) Drive home, and pretend you slaved for hours over a rotisserie :)
What are your favorites?
Wednesday, October 22, 2008
Family pack of Top Round Steaks (thin cut is the best)
Carrots, Onion, Potatoes
Salt & Pepper
Lightly flour, salt & pepper trimmed meat, pound it flat and lightly brown in oil.
Put meat in a skillet with cut carrots, onion slices, quartered potatoes. (It doesn't call for any tomato sauce but I added 3 or 4 spoonfuls of marinara tonight and it was so good)
Cover, cook 2 hours at 300 degrees. The meat falls apart easily.
Add bread and you are ready for dinner!
1 1/2 T melted butter
2 c rinsed pumpkin seeds
1/2 t. worchestershire sauce
1 1/4 t. salt
Blend. Bake at 250 degrees for 2 hours until seeds are crisp, dry & golden brown.
Tuesday, October 21, 2008
1 box creamy tomato soup
sweet Italian chicken sausage (comes in a pack of 6 links) just remove from casing
use your judgement on how many
Parmesan cheese or shredded Italian cheese blend
brown sausage in saucepan until cooked
pour box of soup into pan and scrape up bits on bottom to get the good browned flavors
ladle into bowls and top with cheese.
that's it! I know, its easy, and my kids liked it. This time of year we east a lot of tomato soup and lunch time food can get a little boring. I also though it would be good to add in some cooked pasta.
Saturday, October 18, 2008
6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1 tsp vanilla
1/4 cup sugar
8-10 ice cubes.
blend in blender. Serves 4
Friday, October 17, 2008
3/4 cup soft cream cheese
1/2 cup brown sugar
1/2 cup pumpkin
2 tsp maple syrup
1/2 tsp cinnamon
Blend together and serve with fruit.
Thursday, October 9, 2008
1 medium zucchini, halved lengthwise and cut into 1/4 inch-thick slices
2 plum tomatoes, halved lengthwise and cut into 1/4 inch-thick slices (about 6 oz.) I find grape tomatoes work too
1 eggplant, cut into bite-size pieces (about 1 c.)
1 medium onion, cut into 1/4 inch-thick rounds
1 large red bell pepper, cut into 1/4 inch-wide slivers
4tbs. chopped basil, divided
4tbs. balsamic vinegar, divided
1tbs. Extra Virgin olive oil
1/4 tsp. salt
1/4 tsp black pepper
2tbs. sour cream
1tbs goat cheese ( I always use more cheese!)
Preheat oven to 500
In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2tbs basil, 2tbs vinegar, oil salt, pepper and toss.
place in a single layer on a cookie sheet lined with foil and bake for 15-20 min until vegetables are tender when pierced with a knife and just beginning to brown.
Cook pasta. Drain and transfer to a large bowl. Add sour cream, vegetables, 2tbs basil, 2tbs vinegar, and toss to combine.
Serve pasta and crumble goat cheese over the top
note* the recipe says to reserve 1/2C of the roasted veg. for another use another day ( put on baguette bread with cream cheese) I think it's fine to add all the vegetables to the pasta.
note* last time I made this I mixed in browned sausage, it was good!
Wednesday, October 8, 2008
2 onions, sliced
4-5 pound pork roast
5-6 whole cloves
2 C water
1 large onion, chopped (I skipped this one, too many onions already)
16-oz bottle barbecue sauce
Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions. Cover and cook on low for 8-12 hours (I cooked it on high for 5 hours instead). Remove bone from meat. Cut up meat. Drain liquid. Return meat to slow cooker. Add chopped onion (if using) and barbecue sauce. Cover. Cook on high for 1-3 hours, or low for 4-8 hours, stirring two or three times. Serve on buns.
Monday, October 6, 2008
Prep Time 20 min
cook time 1 hr
2 acorn squash
2 tbs butter
salt and pepper
1/2 C couscous ( I make 1 cup dry couscous and use it all, I think it could use more than 1/2 c cooked)
1 tbs extra-virgin olive oil
1 onion finely chopped
3/4 pound ground beef ( I use 1 full lb.)
1/2 C chopped walnuts, toasted
1/4 C dried cranberries
1. Preheat the oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about half way up the squash. Add 1/2 tbs. butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, about 45 min to an hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium -high heat . Add the onion and cook, stirring, until softened, about 4 min. push the onion aside, add the meat, season with salt and pepper and cook through, about 5 min. Stir in the walnuts, cranberries and couscous; season with salt and pepper if needed.
3. remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Divide the couscous among the squash.
I think this contest was a success! We have had 4 new authors sign up...2 of which really went for it!
New author winner is LYNNE P. with 26 new recipes ( i counted off the post list not the labels)! Close behind, was Amber W with 23 new recipes!!
Old author winner is Miss LeeAnn with 12 new recipes!!
Way to go girls!! Your prize is a 15 dollar gift card to the store of your choice. Starbucks? Target? You let me know...email me or comment....
Keep posting girls! I've been loving your ideas.
1/4 C oil
2 onions, chopped
4 lbs. ground beef
4 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
salt and pepper to taste
16 oz can tomato sauce
62 oz can refried beans
24 10-inch flour tortillas
Heat oil in a large skillet over medium heat; cook onions until tender. Add ground beef and garlic; cook until browned. Drain; add seasonings and mix well. Stir in sauce; simmer for 5 minutes. Add beans; cook and stir until well blended/ Cool slightly. Spread mixture down centers of tortillas; roll up burrito style and arrange seam-side down on a greased baking sheet. Bake at 350 degrees for 20 minutes and serve immediately, or cool and freexe on baking sheet. When frozen, wrap individually or in pairs and store in plastic zipping freezer bags. Makes 2 dozen!!!
Heat and Eat Instructions:
Thaw desired number of burritos. Reheat on a baking sheet at 350 degrees for 15 to 20 minutes.


Our beverage packages include event consultation with a Perfect10 Cocktail Consultant, a complete bar set up and break down, custom cocktails and all essential cocktail utensils.
We also offer additional staff such as host/hostesses, cocktail servers, bar backs, and more as necessary to ensure seamless execution of your event.
Our packages are completely flexible in consideration of your event and budget. Please contact us to coordinate pricing as quotes may vary based upon event logistics, package details, and special requests.
Let us plan your perfect event! We help plan the details of the event according to its specific theme. We also provide beverage estimates, and assistance with shopping list coordination.
Beverage menu customization
Your satisfaction is our priority! Our knowledgeable and creative staff will assist in selecting beverage combinations to fit the vibe of your event. Our beverage menu customization options include signature cocktails, homemade infusions (non-alcoholic options available), beverage stations and specialty garnishes.
Dinner menu pairing
Is your event a small private gathering or a larger corporate affair? Let us tailor our beverage options to your menu choices. We will ensure that each meal is paired with the perfect beverage.
Let our beverage experts provide fun, informative tastings and demonstrations as part of your next event. Whether you’re hosting a dinner party, getting the guys together for a fantasy football draft, or throwing a bachelorette party, the Perfect 10 offers beverage tips & fun facts that can accentuate any occasion.


Every Friday, Lunds and Byerly’s grocery stores sell rotisserie chickens for $5, which they have smartly named, 5 Buck Cluck.
If you’ve ever had one of these amazingly juicy hens, you know their savory flavor shines as the main entrée, or as additional ingredient to tacos, soups, sandwiches, pot pies, etc… (pause for the rumbling sound of hungry bellies).
But, let’s talk about the other factors that make the 5 Buck Cluck an attractive buy – it’s a convenient and economical way to get dinner on the table without sacrificing nutrition or flavor. They’re convenient because they’re fully cooked, so you can bring one home and it’s ready to serve, and they’re economical because you’re getting a nutritional, lean protein for only $5 (even leaner if you remove the skin - but we're not nutrition experts here).
Rather than grabbing deep fried fast food on your way home from work, stop and grab a 5 Buck Cluck. From our experience, one chicken can feed two people for dinner on Friday night, and then lunch on Saturday (using your favorite chicken salad recipe of course). If you’re able to make two meals out of the 5 Buck Cluck, just think about the money you have saved that you can now spend guilt free on going out to eat with friends or family, or that you can proudly stash in your savings account to reward yourself for responsible spending.
What other deals have you found at your local grocery stores or restaurants that you enjoy because they help you stretch your budget?


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Cooking from Around the World - Tea & Conversation this week!Back to events
Learn to cook dishes from around the world
2nd Wednesday of the month for cooking; every Wednesday for tea and conversation!
Our friends at New Cities of Nations Church want to cook with you! This cooking class will teach you how to cook a variety of dishes from around the world. The cooking class will be the second Wednesday of the month, but there will be tea and authentic conversations in community every Wednesday! Many conversations will touch on Christian beliefs and principles. After the class, there will be a Bible study that you are welcome to join!
The cooking class will be downstairs at HCC. See you there!


About: Portalia Pizzeria & Deli
Our intimate family restaurant is one of the best places in Table View, Parklands for traditional Portuguese and Italian Dishes. From your choice pizza, to the most exquisite traditional dishes.
Portalia Pizzeria & Deli have been around for more than 12 years. The Owners, Sam & Diana, are dedicted to providing quality cuisine and the most comfortable environment for any person.
- 12 years of making the perfect pizzas.
- Portuguese Dishes straight from the heart of Portugal.
- Traditional Italian food prepared by the mother of Portalia.
Owners, Sam & Diana are committed to satisfying their customers with traditional thin based, wood fired, full of flavour pizzas, as well as their rustic and robust Portuguese cuisine. Their food is uncomplicated and tasty and offers a friendly relaxed atmosphere, welcoming you to their ‘home away from home’ buon appetito!


Shakshuka has a Tunisian or Algerian origin. It’s eggs poached in a sauce (tomatoes, red peppers and onions). It can be spiced with cumin. It’s not difficult to make this dish. Warm the olive oil, then add tomato paste, garlic, red peppers, cumin and salt to taste. When the peppers are soft – add the tomatoes and cook for at least 10 minutes. Then make little indentations in the sauce and crack an egg into each. Cook until the whites are gently set and serve Shakshuka with bread.


As a food industry expert, I have had the pleasure of attending numerous festivals in Los Angeles County, CA. And let me tell you, the food scene at these festivals is nothing short of amazing. From traditional dishes to fusion cuisine, there is something for every palate at these events.
The Diversity of Los Angeles CountyLos Angeles County is known for its diverse population and this is reflected in its food culture. The county is home to people from all over the world, bringing with them their unique culinary traditions.
This diversity is also evident in the festivals held throughout the year, where you can find a wide range of cuisines from different cultures. One of the most popular festivals in Los Angeles County is the Los Angeles Food & Wine Festival. This four-day event showcases the best of the city's food scene, with top chefs and restaurants offering their signature dishes. From Mexican street food to Japanese sushi, this festival has it all.
The ClassicsNo festival in Los Angeles County would be complete without some classic American dishes. And you can find them at the Los Angeles County Fair.
This annual event has been a staple in the county since 1922 and is known for its deep-fried treats and BBQ ribs. But don't worry, there are also plenty of healthier options available. Another festival that celebrates classic American cuisine is the Taste of Soul Festival. This one-day event brings together some of the best soul food restaurants in the county, serving up dishes like fried chicken, mac and cheese, and collard greens. It's a must-visit for anyone looking to experience authentic Southern cooking.
Fusion CuisineLos Angeles County is also known for its fusion cuisine, where different cultures and flavors come together to create unique and delicious dishes.
And you can find some of the best fusion food at the Los Angeles Times Food Bowl. This month-long festival celebrates the city's diverse food scene, with events ranging from food tours to chef collaborations. Another festival that showcases fusion cuisine is the LA Street Food Fest. This annual event brings together food trucks and vendors from all over the county, offering a variety of dishes that combine different flavors and techniques. It's a great way to try something new and exciting.
Vegetarian and Vegan OptionsFor those who follow a vegetarian or vegan diet, there are also plenty of options at festivals in Los Angeles County.
The Vegan Street Fair is a popular event that features plant-based dishes from some of the best vegan restaurants in the county. From vegan burgers to dairy-free ice cream, you won't be disappointed. Another festival that caters to vegetarians and vegans is the LA VegFest. This one-day event celebrates all things plant-based, with food vendors, cooking demos, and educational talks. It's a great opportunity to try new dishes and learn more about the benefits of a vegetarian or vegan lifestyle.
Sweet TreatsNo festival would be complete without some sweet treats, and Los Angeles County has plenty to offer in this department.
The Los Angeles Chocolate Festival & Pastry Show is a must-visit for all chocolate lovers. This two-day event features chocolate tastings, workshops, and demonstrations by some of the best pastry chefs in the county. If you're a fan of donuts, then you won't want to miss the LA Donut Festival. This annual event brings together donut shops from all over the county, offering a variety of flavors and toppings. It's a paradise for anyone with a sweet tooth.
ConclusionIn conclusion, festivals in Los Angeles County, CA are a food lover's dream come true.
With a diverse range of cuisines and dishes, there is something for everyone to enjoy. So next time you're in the area, make sure to check out one of these festivals and experience the culinary delights that the county has to offer.


Food & Drink
Our kitchen is now open.
Come and try our home cooked pub favourites.
We are sure you wont be disappointed.
From grab and go bar snacks, to light lunch meals, bountiful Indian craft burger to our house special fish and chips, we have meals catering to your all day hunger.
Malty, clean, musty, pungent, sparkling, zippy, fruity, spicy, layered, rustic or simply delicious … No matter what you are looking for - lagers, pale ales, ciders or stout, local or international - we have it sorted!
If beer does not give you the buzz, no worries, we have something for everyone. Spritz, cocktails, shots...alcoholic or not...we have it covered.


The U.S.-Pakistan Wheat Productiveness Enhancement Mission (WPEP) at present introduced collectively wheat researchers from the Worldwide Maize and Wheat Enchancment Middle (CIMMYT) and the US Division of Agriculture (USDA) to rejoice progress within the international battle towards wheat ailments. On the occasion, USDA Agricultural Counselor in Pakistan Clay Hamilton, CIMMYT nation consultant Mohammad Imtiaz, and Secretary of the Ministry of Meals Safety and Analysis Seerat Asghar offered eleven new wheat planters to WPEP companions. These planters, accompanied by different upgrades, will permit WPEP’s provincial companion establishments to speed up analysis and produce larger yielding wheat varieties for Pakistan.
One in all highest priorities of the WPEP program is to introduce illness resistant wheat varieties into Pakistan. The ‘UG99’ wheat rust illness poses the best risk to Pakistan’s wheat crop. Whereas ‘UG99’ has not but reached Pakistan, the event of resistant varieties and their availability to farmers is vital to making sure that Pakistan’s wheat crop is protected. Towards this finish, WPEP has efficiently launched two new UG99-resistant wheat varieties: ‘NARC 2011’ and ‘Pak-13.’
A visiting USDA wheat scientist has been working with Pakistani and CIMMYT colleagues for the previous 5 days. These wheat consultants have evaluated new, high-yielding wheat varieties for resistance to illness and environmental adaptability. The most effective of those varieties will likely be handed on to farmers in Pakistan.
In his remarks on the opening ceremony, USDA Agriculture Counselor in Pakistan Clay Hamilton mentioned: “At this time’s occasion is yet one more instance in a longstanding sequence of profitable scientific collaborations between the US and Pakistan in agriculture. It is a prime instance of collaboration between governments and analysis institutes which are so vital. In reality, this 12 months we’re celebrating the 50th anniversary of Dr. Norman Borlaug starting work in Pakistan to enhance wheat productiveness.
Secretary Asghar shared Hamilton’s sentiments stating, “Now we have been the recipients of information and gear from the US. Conserving tempo with wheat necessities is essential for us. This isn’t a machine – it’s a expertise that has been transferred to us.”
The five-year WPEP mission focuses on monitoring wheat ailments, growing and introducingdisease resistant varieties, upgrading infrastructure, fostering scientific exchanges betweenPakistan and the US, and educating farmers new agronomic methods.


STEARNS DINING HALL features a wide variety of fresh food designed to satisfy everyone's appetite with food choices to rival your favorite restaurants. Sodexo bases our dining program on our Five Pillars to Creating Exceptional Student Experiences which include: Student Insights, Customer Service, Sustainable Focus, Health & Wellness and of course, Culinary Innovations.
Look for these and many more great options when you visit us:
- Fresh Locally Grown Seasonal Ingredients
- Local Vermont Milk products.
- Vegan Station
- Hot Home-Style Entree Line
- Fresh Salad Bar & Fruit
- Homemade Soups and Baked Goods
- Made-to-Order Deli Station
- Freshly Made Pizza Station


Serves 4 Prep and Cook Time 45 Minutes
1.75kg American-style pork spare ribs
1 cup (250ml) tomato sauce
1/2 cup (110g) firmly packed light brown sugar
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
2 teaspoons smoked paprika
1 Bring a pot of water to the boil. Reduce heat to medium. Simmer
the ribs, covered, about 40 minutes or until tender. Drain.
2 Combine the remaining ingredients in a medium bowl with the ribs.
3 Cook ribs on a heated oiled barbecue (or grill or grill pan) about 15
minutes, basting with remaining marinade every 5 minutes.
4 Cut ribs into serving-sized portions.
Suitable to freeze. Not suitable to microwave.


Diary of a Reluctant Foodie
This blog captures Tze's food adventures and her memorable food experiences .Read about her durian feast and her meeting with the 'The Prince of Pasta'.
Friday, May 9, 2008
Friday, November 2, 2007
Friday, August 10, 2007
There is a saying in Singapore ‘Life is like a Pisang Goreng, when you are hot, you are hot.’
This is also true of Laksa Lemak, Char Kuay Teow, Teo Chew Porrdige…...all favourites of Singapore food. Well at least they are my favourite.Thinking of these mouth watering yummylicious food makes me feel quite home sick.Luckily Penang street food is pretty damn satisfying so it's a great consolation that I'm still surrounded by great food.
If you re lookin for the yummiest Pisang Goreng in Penang,you must try the stall in Tanjung Bungah .It is located opposite Alpha Foot Reflexology .It 's been there for the last 40 years.I just had a bite of the crispy fresh-from-the-deep-frying pan Pisang Goreng.The batter is light and it cracks at the slightest bite to reveal the inside ,a sweet and soft Raja Pisang.Divine!Only RM 0.80 for a satisfying snack.Serve it with ice cream and it makes a heavenly dessert with lots of oomph.
Being a Singaporean, I am surrounded by a food culture that is so deeply entrenched that it’s impossible not to love food. It is the best ice breaker in conversations in my hometown. Anybody who is anybody knows his or her favourite hawker stall. A common conversation amongst Singaporeans is to trade tips for the hottest places to get the yummiest dish or to argue over the correct amount of spices in their curries. Even the expat community succumbs to the food culture and makes it a part of their lifetsyle.
When I reminisce about my childhood hangout in Chomp Chomp (a hawker centre in Serangoon Garden),I can’t help but be seduced by the smell of Hae Mee (prawn noodles) wafting through my nostrils ;the sizzling Char Kuay Kuck ( fried rice flour cakes with finely diced radishes) was divine .The rojak (salad drizzled in prawn paste) was to die for and Hokkien Char (wok seared noodles with beanpsouts), irrisistable. There I often found myself deliberating over whether a plate of fried beehood (rice vermicelli noodles wok-seared with a dash of soya sauce) is ‘shiok’ enough or should I go for a bowl of silky smooth Tou Hua (Soy Bean Curd sweetend with palm sugar). Or better yet, the rich aromatic broth of Singapore Laksa thickened by coconut milk beckoned and all of a sudden, I knew exactly what my palate craved.
These represent a small fraction of the huge food varieties available in Singapore. You may decide to spend a month’s salary on an exquisite meal in a French restaurant or you can enjoy a $ 1 roti prata fare. Both culinary experiences are potentially satisfying in their own way.
But what is Singapore food? Briefly, it has its origin in Malaysia, Indonesia, China, India as well as the West. Many claim that there is no such thing as Singpaore food for that reason. They are only partially right. You'll still find authentic and tasty versions of each of these cuisines in the Garden City.
What interests me is to do a parallel comparison of these hawker fare in different parts of Southeast Asia .I'm about to embark on the journey.My first mission is to do a comparison of Laksa from Singapore,Penang and Johore.Anyone interested?
Tuesday, August 7, 2007
If you re in the mood for sweet things....the kind that instantly put you in a good mood;-),try this reicpe shared by my Swedish friend,Charlotte.
Swisdish Chocolate Treats
3 dl oatmeal
100 gr. butter
1 dl. sugar
2 tbsp. cacao
1 tsp. vanilla essence
2 tbsp. cold strong coffee (already made)
Take out butter so it gets nice and soft then
mix everything together.
Let rest for a while in refrigerator.
Then roll the balls and turn them around in shredded coconut.
Put in fridge so they don't get soft.
That is if you have not eaten already!! hehehehehhee!!
Have fun and enjoy!
Makes 25 to 30 balls
preparation time : 5 to 10 minutes
Monday, August 6, 2007
Chef Franco Brodini moves around like a whirl wind. That’s the first impression I have of him. Tall, slim and friendly, he speaks passionately of cooking and food.
‘Why else would you spend 16 hours a day working if not for something you are passionate about?’ He asked with an affectionate grin.
He is the newly appointed executive chef at Shangri-La’s Rasa Sayang Resort and Spa. Chef Franco previously worked in Singapore in the same reputable hospitality chain. A graduate from the Culinary School of Brescia in Italy, he started cooking at 13. Then he took on the world of Michelin star at L’Albereta et Restaurant Gualtiero Marchesi at age 22 and cooked at many fine kitchens in England, Egypt, Switzerland, Europe, Dubai and Asia where he worked in various capacities. During this reign with Shangri-La‘s Tanjung Aru Resort, Chef Franco was voted one of the finalists for Hospitality Asia’s Platinum Awards 2003/2004.
So Chef Franco, why do you choose to be a chef?
I love food and people. It is a job that allows me to work with both.
How would you describe your style of cooking?
Traditional with a twist.
What are your favourite ingredients?
Love, Passion and Attitude.
Besides that, I like to work with rice especially the Carnaroli and Aborio varieties; white truffles from my hometown in Brescia; and porcini mushrooms. I used to go mushroom hunting with my dad in Alba. That must have piqued my interest in these ingredients. White truffles and porcini mushrooms are seasonal and I only use them in Autumn. In Italy these ingredients are so revered they are celebrated in their own festivals.
When asked the reason for the exquisite taste of these staples, Chef Franco said’ it is because of the salt from sea mists, the different minerals of the land, the flowers, the climate, the soil, and the absence of artificial fertilizers.’
What is your favourite way of using truffles?
The best way is to add truffles to scrambled eggs. (Ooohs and ahhhs followed like he was savouring the food.)
How would you cook rice since you grew up from the famous rice growing region of Lombardy?
In summer, I cook it with zucchini, pumpkin blossoms, or saffron. In winter I love to add porcini mushrooms to my rice. My favourite recipe for rice is to cook it in champagne and rock melon. (This is amazing! I never knew rice can be cooked in so many ways.)
What is your most memorable experience as a chef?
He beamed me a huge smile before answering. ”I was 22 when I worked in Alberata Marchesi, the 2 star michellin restaurant. For the first 3 months, I did not even see the stove. Then one night, a chef fell ill and I was asked to fill in. That night had to be the luckiest day of my life. I cooked for 45 covers and I had never been busier or happier. The next day, I was called in by the boss and he talked to me behind closed door. He congratulated me for a good job done the night before and asked me to cook a few courses for him. Upon tasting, he told me I could assist the Chef di Partie in the kitchen but I still have to sweep the floor. It was the happiest and most memorable moment in my life and I had never looked back since.
What are the significant occasions Italians celebrate?
‘Weddings are celebrated with gusto and food is a very important part of the celebration. A typical wedding menu consists of
-Ortiche- a mix of butter and permessan and various types of bread roles.
-Antipasto-Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.
Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered.
-Risottos- usually 3 kinds of risotto will be served-pasta, rice and ravioli
-Roasts- lamb, beef tenderloin are popular
-Desserts- Chocolate, tiramisu, panacotta, crème caramel are commonly seen in weddings
Christmas is another elaborate celebration in Italy as it is the home to the Pope. A Christmas dinner from my hometown consists of:
-Cappone with chestnut, a specialty from Northern Italy
-Cotechhino –a cured sausage made from pork, fat and cheek of pig seasoned with red wine, pepper or cayenne. This is served in winter with lentils for good luck.
-Summer fruits preserved with Mustard seeds, vinegar, sugar and kept in jars for maturation are ready to be enjoyed at this time.”
Talking to Chef Franco gave me a new perspective on ingredients for they are so highly revered that they are never served out of season in Italy. As he said there was only one fridge in the whole 2- michellin- starred restaurant that he worked in and that was for storing ice cream.
No wonder Italian cuisine is highly respected the world over.
(This is an excerpt from an upcoming release, Foodfriends' Gourmet Secrets ,in collaboration with myself.Check out the launch in 0ctober 2007!)
Sunday, August 5, 2007
On arrival at Ferringi Grill ,where the pinnacle of gourmet dining experience collides with connoisseurs of all fine things in life,Mr Vincenzo Spinosi,touted by the press as ‘The prince of pasta’ hastened to welcome me in his signature style – open arms and an affectionate hug.
After the introduction by Chef Franco,the executive chef of Shangrila’s Rasa Sayang Resort and Spa,I was greeted by a fiery exchange of Italian between the two men .Little did I know that I was about to interview a famous Italian who spoke only the language of Don Corleone. Unprepared for this scenario in which Mr Spinosi spoke rapidly in his native tongue , I felt rather lost .This confusion lasted for at least 10 minutes before the charming English speaking chef Marco peeped out from the kitchen.He has joined Mr Spinosi to lend his creative touch to Spinosini 2000,the Ferrari of Pasta,I was informed.
Due to Vincenzo Spinosi’s tireless effort and colourful personality ,he has stamped his product with his personal charm .He did not seem to be aware of the language barrier as he navigated his explaination to the delight of his audience.From his suitcase,Mr Spinosi whipped out fresh eggs from his farm in Marche, extra virgin olive oil and all the equipment for the instant preparation of Spinosini 2000 which has risen to the status of International haute cuisine owing to the imprenditore’s vision to put his innovation in every kitchen of fine restaurants in London,New York,Hong Kong ,Tokyo,Paris and many other glittering cities.Spinosini pasta can be enjoyed in Petrus in Hong Kong ;San Domenico in New York and many michelin star restaurants in Italy and other cities.Embraced by celebrity chefs like Paolo Antinori and Michelin star chef,Igles Correli,Mr Spinosi is well respected among the culinary circuit worldwide. Although Spinosini 2000 has won him the ‘Five Star Diamond Award’ from the American Academy of Hospitality and Sciences of New York,he remains modest.His spirit of generosities is one personality trait that one can’t help but be touched by.
He explained through his partner in crime ,chef Marco,the representative from Executive Committee of the Italian Federation of chefs, that
‘ my father started making hand made pasta for his friends in the year 1933 and now Spinosini can be found in Harrods but we still retain the traditional way of making pasta .’
Chef Marco, explained that this was the first time in the history of Spinosini 2000 that an attempt was made to create appetizer ,main course and desserts with the versatile pasta.I was puzzled how one achieves that but sensing Chef Marco’s confidence ,I eagerly await the experience.
Before lunch was served at the much anticipated event organised by Foodfriends, an animated kitchen theatre performed by Chef Marco and Mr Spinosi had the crowd in stitches .Holding the audience captive with his signature dish, Mr Spinosi explained that’ Spinosi pasta is like a beautiful woman that needs little makeup’ .At this,he gave his pasta a twirl to show its softness .For him,the pasta is the star and the sauce an accompaniment.’There are 10 fresh farm eggs added to each kilo of flour in pasta Spinosi compared to 4 eggs as required by the law in Italy.These eggs come from Livorno hens raised in my own farm and they are fed with a diet of cereals and cold pressed sunflower oil rich in Omega 3 and vitamin E.’He cooked the pasta in a boiling pot of water for about 2 minutes before removing it to cook in a flat saucepan with low fire.Afterwhich he added a good measure of extra virgin olive oil, lemon zest and a pinch of salt and his masterpiece is almost ready .Sprinkle some freshly grated permesan and viola,the dish is complete with a lemony fragrance that wafted through the room.The ladies took a good whiff and it almost sent them into a dreamlike state.
From the laughter to the enthusiastic applause,the performers delighted the audience with their light hearted demonstration.Chef Marco and Mr Spinosi made a hilarious couple.Where one is fiery and colourful in nature,the other is calm and worldly.The juxtoposition is comical and theatrical.
The 3 course lunch menu prepared by Chef Marco featured the following:
Egglant Cannelloni Filled with Basil,Tomato and Spinosini
Spinosini with Saffron cooked with Sea Harvests
Spinosini Tart with Citrus Cream
While main course was being served,Mr Spinosini plonked himself in the middle of our table and regaled us with his gallery of memorabilia collected over the years ….these showed pictures of Ferragamo enjoying his pasta; there were pictures showing chefs of the Pope and the late Princess Diana visiting his factory ;it even depicted a newspaper cutout featuring Mr Spinosi cooking pasta 10,000 metres above sea level.
A pasta maestro and a stylish Italian chef made a good pair -they offered the guests a feast for all 5 senses and a glimpse into the pasta world.What a delightful morning orchestrated by Foodfriends.
Saturday, August 4, 2007
In the tropics, there are rainy and dry seasons . There is also the eagerly anticipated durian season. Among the enthusiasts,durian season is as much anticipated as the Christmas season .
‘Eating a good durian is like tasting a good bottle of claret .’ says an Englishman, Nigel Pendrigh.A durian connoisseur,Nigel has acquired the taste of durain 8 years ago.He described a durian experience as being 3 dimentional –rich in aroma,flavour and nuances.
Not surprisingly it was Nigel and his wife,Fee who brought me to the durian plantation in Balik Pulau in Penang.The plantation boasts of 1000 durian trees which are aged between 60 to 100 years old.We went there in the month of July,right smack at the peak of the durian season.There we tasted a wide varieties of durians ranging from Ooi Kneow,(yellow ginger) to Ang Hae( Red Shrimp);from Peh Bak Eu ( White Pork Lard) to Ling Feng Geow(named after Jackie Chan’s wife).Hor Lor ,D 11 ,D 24 are all being served at this decadent durian feast.These are’ branded’ durians which are prized for their taste ,textures and flavours. Some of these yummy varieties have won much coveted durian competitions .Mrs Lim,wife of the plantation owner,offered us her irrissitable home made durian’ kuih’.We were told that these were made from 30 kg of pure durian pulp and 3 kg of sugar with special mention that no flour was added in her recipe.Oh! that explains the superb aroma oozing from these delightful mouthfuls.
Durian has inspired many to use it in sweet edibles such as Dodol ,ice cream ,pastries and moon cakes amongst others.My favourite durian dessert ,durian pulut( glutinous rice steamed with coconut milk), is a rich deadly combination that had me running many hours on the treadmill.But it’s worth it.
Durian is commonly known to possess a ‘heaty ‘ effect .Many claim that this effect can be countered by drinking water from the durian husk .To rid hands and breath from the odour of durians,pour water into an empty husk; rinse and drink from it.
Love it or hate it,durians will always stick out like no other fruits.


I have already cut up the tomato. I ran my finger up in each section removing the liquid sections into the bowl. The liquid sections have the seeds. When your done you should have the meat of the tomato left. I then add water. I usually add the same amount of water that there is tomato liquid in the bowl. But i don't think there is a science to the water part. This tomato was called a Kellogg Breakfast. I bought it at a farmers market just for the seeds.
The second step i didnt take a picture of. I forgot. But just imagine the above bowl sitting somewhere kinda warmish. I use the top of my refrigerator. Let it sit there for a couple of days. It will start to ferment and stink. You want it to ferment because this is when the seeds will separate from their little gel sacks that they are in. I let this one sit for 5 days.
Pour your bowl of fermented tomato seeds into a strainer. Make sure the strainer will not let the seeds slip through its holes.
I rinse them with cool water for a while.
I put them on a piece of newspaper to dry back out before i put them in a jar or an envelope.
I have dried them before on a paper towel but because of how paper towels are made it was really hard to get the dried seeds off of it.


We have a handy spreadsheet file that provides you with a database of common foods and their Glycemic Index.
The glycemic index (GI) is a value used to measure how much specific foods increase blood sugar levels. This is normally in comparison to glucose, which would be seen to 100% glucose in the bloodstream and thus have a value of 100.
Foods are classified as low, medium, or high glycemic foods and ranked on a scale of 0–100.
Foods are generally classified as Low, Medium and High GI:
- Low: 55 or less
- Medium: 56–69
- High: 70 or above
Foods high in refined carbohydrates and sugar are digested more quickly and often have a high GI, while foods high in protein, fat, or fiber typically have a lower GI value. Foods that contain no carbs are not assigned a GI and include meat, fish, poultry, nuts, seeds, herbs, spices, and oils.
Other factors that affect the GI of a food include the ripeness, cooking method, type of sugar it contains, and amount of processing it has undergone.
When we combine the Glycemic Index (GI) of a food with its Glycemic Load (GL) we are able to tell how much certain foods are spiking our blood sugar level. Glycemic Load is basically the amount of glycemic carbohydrate in a food that you actually consume. To illustrate how GL changes things, a food like watermelon has a high GI but there is very little of this high glycemic carbohydrate as watermelon is around 93% water. Therefore, watermelon tends not to be regarded as especially unhealthy for diabetics provided they do not eat too much of it. In general, though, GI alone is a great predictor of blood glucose reactions.
During digestion, foods that contain carbohydrates are converted into glucose. Most of this glucose is sent into your bloodstream, causing a rise in blood glucose levels. This increase in blood glucose signals your pancreas to produce insulin, which tells cells throughout your body to take in glucose from your bloodstream. As the glucose moves into your cells, your blood glucose levels go down. Some cells use the glucose as energy. Other cells, such as in your liver and muscles, store any excess glucose as a substance called glycogen, which your body uses as a fuel source during exercise and between meals. When our blood sugar spikes rapidly then much insulin is released by the body and this places us at risk of a kind if desensitization that can occur where your cells do not respond to these floods of insulin the way they used to. This is called Type II diabetes, and over time your body produces less insulin and the problem worsens.
Diabetes in turn correlates with a number of other chronic illnesses including more recently where it has been linked to a host of neurological conditions.


The only thing that I did today that was even remotely active was taking my kids on a walk in the double stroller around our subdivision. Other than that, it was an off day for me. Why is it that on my off day I feel so crummy and have no energy what so ever?
Below is my diet journal for the day:
Breakfast: 2 bites of Marble loaf (the same one from Starbucks yesterday), Bowl of Kasi Cereal and skim milk followed by a protein shake.
Lunch: 2 egg white omelette with fat free cheddar and pepper, salad with fat free mozarella and 6 crushed almond topped with balsamic vinegar. 1 slice of Whole Wheat/Low Carb bread to soak up the balsamic vinegar.
2 Cups Regular Coffee with flavored creamer
Snack: 2 more bites of Marble loaf, 2 Wasa crackers with 1 Tbsp natural peanut butter and 2 tsp jelly
Dinner: English Muffin Chicken pizzas (Whole Wheat English Muffins, Pizza Sauce, Chicken with Italian & Oregano Seasoning, with Fat Free Mozarella cheese), and cucumbers marinated in apple cidar vinegar and pepper. 1/2 of an Oreo (My son ate the side with the icing).
1 Cup Green Tea
Snack: Protein Shake
Water Intake: I drinking my 4th liter right now.
Treat Each Day as a Gift
7 months ago


- Euphotic Labs introduces Nosh, an AI-driven cooking robot that makes home-cooked meals accessible for urbanites.
- Nosh's founders, inspired by a craving for authentic cuisine, automate cooking, pivoting from cloud kitchens to consumers.
- Priced at INR 50,000, Nosh plans to deploy 5,000 robots by 2024, competing in the global kitchen robotics market.
With Nosh, an AI-enabled cooking robot, Bengaluru's Euphotic Labs is turning kitchen dreams into reality. Founded in 2018 by Yatin Varachhia, Sudeep Gupta, and Amit Kumar Gupta, Nosh targets busy urbanites, providing the joy of home-cooked meals without fuss.
Cravings Birth Innovation
Nosh's genesis lies in the culinary cravings of its founders, Yatin Varachhia and his wife. Yearning for authentic Gujarati cuisine, they birthed Nosh to automate the cooking process and bring flavorsome meals to every household.
From Cloud Kitchens to Consumers
After an initial foray into cloud kitchens, Nosh pivoted back to its roots, catering to the broader consumer market. With over 1,000 pre-orders and 4,500 eager customers, Nosh is set to deliver culinary bliss with zilch marketing spending.
Priced at INR 40,000 for pre-orders, Nosh plans to hit the market at INR 50,000 per robot. The startup's lean approach, backed by $1 million in seed funding, ensures cost efficiency with an impressive cap table.
Future Feast: 5,000 Robots by 2024
Looking ahead, Nosh's eyes will be deploying 5,000 cooking robots by 2024, marking a significant leap in the kitchen robotics market. Focusing on training AI in diverse recipes, Nosh aims to tantalize taste buds globally.
Global Kitchen Robotics Arena
In a competitive landscape, Nosh faces off against Nymble and Mechanical Chef in India, while global giants like Samsung and NVIDIA dominate the US and European markets. As kitchen robots take center stage, Nosh is poised for a delectable journey in the culinary tech space.
Edited by Shruti Thapa


Help your best friend reduce their carbon pawprint
Giving dog owners a nutrient-rich sustainable everyday diet — the superfood, barramundi. Barramundi offers plenty of amazing health benefits for…
Why do dogs need high protein diets?
The debate over whether dogs are meat-loving carnivores or omnivores with no discerning taste is one that has persisted for years.
Why You Should Be Feeding Your Pet Local Dog Food
Australia is known across the globe for having some of the best food exports, supplying high-quality, clean and natural products for consumption worldwide.
Regular vs. Grain Free Dog Food
You’ve probably seen the term ‘grain free’ thrown around a lot in the pet food aisle at your local shop, but what does it actually mean? Well, pretty much exactly what it sounds like.


Think you don’t have time for breakfast? Try one of these quick and healthy breakfasts that will beat any fast food place for taste and nutrition.
5 High Protein, Easy to Make Breakfasts
1. Breakfast Bento Box Place one large hard-boiled egg, 1/4 cup almonds, 1/2 cup lowfat cottage cheese topped with 1/2 cup berries, and 4 whole-grain crackers in a bento box or other re-sealable container for a 31 gram, protein-packed breakfast that’s 454 calories.
2. Protein Parfait Place 1 cup of plain lowfat Greek yogurt in the bottom of a glass or Mason jar. Layer with 1 cup berries, 1/4 cup walnuts, and 1/4 whole grain cereal for a 500 calorie parfait that also provides 31 grams of satisfying protein.
3. Silky Chocolate-Banana-PB Protein Smoothie In a blender combine, 6 ounces silken tofu, 1 cup skim milk, 1 tablespoon natural peanut butter, 1/2 frozen banana, 1.5 tablespoons dry unsweetened cocoa powder, and 1 tablespoon honey. Blend until you have a smooth, delicious 452-calorie, 33-gram protein smoothie.
4. Portable Protein-Packed Breakfast Sandwich Toast two slices of sprouted grain bread (such as Ezekiel). Top with 1 egg cooked any way you like, 2 slices warm Canadian bacon, 1 thin slice cheddar cheese, 1 large slice tomato, and 1 cup baby spinach. This tasty sandwich comes in at 415 calories and 34 grams of protein.
5. Killer Quinoa Cook 1/2 cup quinoa in 1 cup skim milk (instead of water) according to the package directions. Top cooked quinoa with 1/3 cup lowfat Greek yogurt of your choice, 1/3 cup shelled pistachios, and 1/2 cup sliced strawberries to enjoy a filling 454 calorie breakfast with 30 grams protein.


Should you rinse shrimp
Oct 14, 2021 · Should You Rinse Rice Before Cooking? Written by Greatist Food Editors on October 13, 2021 To rinse or not to rinse: There are so many opinions and types of rice, the answer is daunting. Doing just one rinse should remove about 75% of the loose oils but I like to do a second rinse just to make sure most of the free fats will be removed. These are gentle rinses that don't affect the nutritional quality of the shrimp themselves, but significantly reduce how much raw oil goes into the...
Oct 20, 2021 · You can reheat prawns using either the microwave, oven, or even stovetop. Should you wash cooked prawns before eating? Prawns are a delicious addition to any seafood dish. … When you clean your prawns, rinse them in cold water before you begin de-shelling and deveining.
You can use pre-cooked shrimp for shrimp boil but you will have to add the shrimp at the last minutes of the cooking time to prevent them from overcooking. For better flavor, you can rinse the shrimp and season with old bay seasoning before you add it to the shrimp boil.


Creamy chipotle spinach chickpea rotini 12 oz. Chickpea rotini I used barillaus 1 cup Pasta Water reserved from cooking the pasta 1 Yellow Onion small, petite diced 2 Tbsp. Olive Oil 4 Cloves Garlic minced 1 tsp. Fresh Ground Black Pepper * 1 cup cherry tomatoes halved * 1 cup baby spinach 3 tdsp
Sausage pancake muffin 1 pound Ground breakfast sausage 1 cup Flour 1 teaspoon Baking powder 1/2 teaspoon Baking soda 1 tablespoon Sugar 1 Egg 1 cup Milk 1 tablespoon Butter (melted) 1. Preheat oven to 400 degrees F and prepare a mini muffin tin with nonstick cooking spray. 2. Cook sausage.


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There is something special about Michigan peaches. While delicate and sweet, this fruit is surprisingly resilient to harsh Northern winters, but its tree has one condition: there must always be a large lake nearby. Lucky for us, the shores of Lake Michigan, right in our backyard, produce some of the world’s tastiest peaches. These peaches are full of flavor, and when combined with our aged bourbon, they create a delicious spirit. Cheers!
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Open daily from 8am to 10pm and filled with healthy and accessible nourishment.
We carry a wide range of organic and natural groceries and do our best to source as much of our produce as possible from local Maui Farmers, focusing on the freshest, seasonal fruits and veggies.
Sandwiches, wraps and smoothies made fresh daily in our Haiku kitchen. Featuring local, made on maui, products.
“The Pauwela store is the perfect little grocery store! The broad range of delicious and healthy organic options make it a wonderful addition to this small Haiku neighborhood!”


I went to Dresden yesterday to go to a concert of the Staatskapelle Dresden playing Mahler 9. Afterwards my friends and I have decided to have a girl’s night in. It has been far too long since our last gathering, and we were all very excited. Everyone decided to bring something, and I have offered to bring a chocolate cake. Not just any cake, but my aunt’s flour-less chocolate cake. It’s so decadent and chocolaty that you can only eat a thin slice of it before calling it a day, although I think we all had two servings each last night. I don’t bake all that often, as I rarely have cravings for sweet things and for some reason my kitchen looks like a bomb has been dropped after I bake. But this moist, rich, melt-in-your-mouth cake that I haven’t made in over a year seemed perfect for our gathering.
This recipe was told to me by my mum over the phone over 10 years ago. I vaguely remember her saying that this was from one of her sisters. I scribbled the recipe down in very messy writing in one of my cookbooks back then. I have three aunts on mum’s side and they are all avid cooks (including mum). My second aunt even went to a professional culinary school decades ago and is an accomplished contributor to food magazines, cooking class teacher and cookbook author. The first aunt is the baker of the family, who bakes incredibly delicious cakes for family gatherings, and the third aunt is an excellent cook and photographer who helps my second aunt with making cookbooks and testing recipes. But having said all that, I still can’t remember from which aunt this recipe was from. Sorry whoever’s this was. Please take credit for it in the comment box if you want, dear aunty!
This chocolate cake is incredibly easy to make. The only slightly annoying part is separating 5 eggs into yolks and whites, without accidentally breaking the egg yolk into the white, which can happen if your stars aren’t aligned right on the day you bake (or just carelessness). If anything gets into the egg white, such as grease or egg yolk, you can say goodbye to beating the whites until firm peak forms. But my mum has given me a tip on how not to ruin the egg whites. I’ll include in the recipe below. The basic recipe remains the same, but I’ve decided to put some crushed green cardamom seeds and smoked salt in the batter. Cardamom is a great pairing with chocolate. It has a very light eucalyptus note, and as it is a member of ginger family, containing a floral and and citrussy note. Cardamom’s fresh and invigorating note cuts through richness in chocolate. Salt is a natural partner of chocolate and it brings out the flavour of cocoa very well. Be sure to use nice finishing salt such as fleur de Sel or even smoked salt which I had luckily in hand in a salt tasting kit given to me by a very good friend a year ago. And last but not least, make sure you buy the best chocolate (preferably certified organic and fair-trade) and cocoa powder you can find. It will make a huge difference in the end!
Happy baking everyone!
Decadent flour-less chocolate cake with cardamom and smoke salt
Note: If you don’t like cardamom, zest of an orange-a classic pairing with chocolate- could be used instead. It will taste just as good!
5 organic/free-range eggs, separated *(see note below)
6 cardamom pods
120g good quality dark chocolate (70% cocoa)
120ml cream (try to take it out of the fridge at least 30 minutes before baking)
70g good quality raw cocoa powder (usually found at organic stores or health food stores)
120g sugar (less if you will be serving this cake with sweetened cream)
A pinch of normal sea salt
A pinch of finishing salt such as fleur de sel or smoked salt
1. Pre-heat the oven to 180 degrees celsius. Bring water in a small saucepan to simmer, and place a bowl over the pan but make sure that the bottom of the bowl doesn’t touch the water. Add chopped chocolate and butter in the bowl over simmering water and stir until melted.
2. Crush the cardamom pods lightly in mortar&pestle until the seeds fall out. Take the pods out and crush the seeds until they roughly resemble powder. Add to the chocolate and butter.
3. Add the cream to the melted butter and chocolate. Warm through and stir until well incorporated. Take the bowl off the saucepan and set aside to cool a bit.
4. Separate the eggs. Whisk the egg whites until lightly firm peak forms. Make sure you don’t over beat it, otherwise the cake might turn out grainy. Set aside.
5. In another bowl, beat the egg yolks and sugar together until pale.
6. Add the sifted cocoa powder to the yolks and whisk until well incorporated.
7. Add the melted chocolate and butter, and small pinch of normal salt. Stir until well incorporated.
8. In three batches, gently fold in the egg whites. Make sure the whites are well mixed in after each batch.
9. Pour the batter into a buttered cake pan. (mine was 26cm but I think smaller pans would work just as well). Sprinkle a pinch of flaky salt on top. Bake for 25-30 minutes. Do NOT over bake. Leave to cool in the cake pan. This cake is best served the day after it is baked, as the flavour will improve.
*Separating the egg whites: If the stars aren’t aligned right on some days (so to speak), you might break the egg yolk while separating the egg. This is my mum’s trick. She separates the egg whites into a small ramekin before putting into a big bowl where the whites will be beaten. This way, if you accidentally break the egg yolk, you can get another egg and start again without ruining the other 2-3 (or more…no!!) eggs you have separated before.


Best BBQ this side of Texas hands down!!! Will be returning at least once a week for my BBQ fix. Everything on the menu is fantastic.
Ok, I've been all over this World! New York, Kentucky, most of the other southern states, Brazil, Chile and a lot of the Midwest to all of the west! Never had anything that comes anywhere close to this guys BBQ!!!!!!! If you want the best, check it out.
Joel Dustin Evans
Roger catered a 60th Birthday for me with a large group of friends and family. Everything was superb and a huge hit with everyone! Great food, terrific personality. He will treat you right! Can't wait for more.
The secret is finally out I guess. My family and I have had Roger That BBQ cater for several family events and even a couple hunting trips to take along with us. Roger That is hands down always a favorite.
Absolutely the best BBQ you will ever eat. Everyone raves about how delicious it is and they are right. Friendly, affordable and yummy.
Roger has catered our event for the Oregon Fairs Association for the past 5 years and every year it ceases to amaze me the quality this man produces! Best BBQ around!
This guy has the best BBQ in town.. in fact in probably any town! I will return time and time again! You can count on it! Good stuff!
I crave Roger That BBQ like I crave no other food.