500ml cake flour 250ml cornflour MAIZINA 180ml castor sugar 250g butter 50g Bournville chocolate 60ml dried currants
Mix flour, Maizina and sugar in the bowl of your mixer or food processor. Switch on and add butter in small chunks. Mix well until the dough is formed. Add chopped chocolate and currants and mix.
Divide the mix into 2. Press each into a buttered shallow 20cm cake tin or make 2 circular shapes on a buttered baking tray. Prick with a fork and score into 8 wedges. Bake at 160 degrees for 30 – 40 minutes till a pale golden brown. Cool. Wrap carefully in Greaseproof paper and store in an airtight container.
Happy Christmas !!!!


Fort Wayne's famous Coney Island began as a Coney stand on Calhaun Street in 1913, making it the oldest Coney stand in America. After it's huge success the stand became a restaurant on Main Street just a year later, in 1914. It is one of many Fort Wayne eateries established by Macedonians and its been run by their descendants ever since. Today, Jimmy Todoran, who worked at Coney Island when he was just 15, and Kathy Choka, the daughter of the previous owner, run this historic restaurant. The owners have kept true to what made Fort Wayne's Coney Island so successful over a hundred years ago. The menu and recipes have changed very little and because of that Fort Wayne's Coney Island has become a staple within the community.
They owe this not only to their food but also their service. As eager as the day it first opened, the servers are efficient and friendly despite their very small kitchen. This is possible because to many of the staff it is not just a job, but a family tradition. As the descendants of the original owners it is a right of passage to work at the family restaurant and to carry on the tradition of providing delicious food for their community.
They serve close to 1500-2000 hot dogs a day. That is 70 pounds of hand chopped onions daily for their customers. Their Coney Hot Dogs are what made them famous and they are committed to keep their legendary hot dogs going. Though it's their most popular choice at only $1.50, they provide other delicious eats. They offer hamburgers, cheeseburgers, homemade chili soup, oven baked beans, and even slices of deliciously fresh Pies. Whatever you're craving, Fort Wayne's Famous Coney Island is definitely worth a try. Take a bite of not only a Coney Hot Dog, but of history in this over a century old restaurant.


Figs are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but do consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension. In the Dietary Approaches to Stop Hypertension (DASH) study, one group ate servings of fruits and vegetables in place of snacks and sweets, and also ate low-fat dairy food. This diet delivered more potassium, magnesium and calcium. Another group ate a “usual” diet low in fruits and vegetables with a fat content like that found in the average American Diet. After eight weeks, the group that ate the enhanced diet lowered their blood pressure by an average of 5.5 points (systolic) over 3.0 points (diastolic).
Figs May be a Sweet Way to Lose Weight
Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program.


With a rich smooth flavor, cold brew is coffee without the acid irritation you get from a regular cup of joe and might just be what you’ve been waiting for. If you drink coffee regularly and are bothered with acid, it may be worth giving cold brew coffee a try.
Regina shows you step-by-step how to make it at home just the way you like it. Plus you can print the recipe. Continue Reading
Live a healthier, more active life with a simple but revolutionary 7-day program
It is so difficult to live a healthy, and more active life these days. Especially without drastically reducing calories and losing lean muscle that keeps fat o ff in the first place! Besides, all of the so-called “healthy” foods that are full of chemicals are making it close to IMPOSSIBLE to drop weight! Continue Reading


Does Dark Chocolate Help You Sleep?
Chocolate is the bane of mine and many other people’s existence. We love it dearly, and we would give up many things in our life for it. With visible results on our belly.
But dark chocolate has a benefit many people don’t know about. It helps people fall asleep. Perhaps you’ve noticed this yourself by eating it right before bed. Or maybe a friend of yours told you so.
The answer to the question is…maybe! It depends on a couple of factors. It is true that dark chocolate contains nutrients that help with sleep. But it is also true it has other nutrients that impede sleep. Each body reacts to these nutrients differently, so you should be the ultimate judge of the question in the title.
In this article, we’ll discuss the science behind dark chocolate. There are some of its nutrients that are very helpful with sleep, but it also contains lots of caffeine. We will learn how it works, so you know if it could be good for you.
Eating it before bedtime might be just what your doctor ordered. Or not.
What Is in Dark Chocolate?
What is in dark chocolate? Chocolate is made of sugar, milk, lecithin, vanilla, and cocoa butter. Dark chocolate usually has more cocoa and less sugar than regular chocolate.
But what does this mean for your sleep?
There are some nutrients in dark chocolate that might help you fall asleep. The most important ones include:
Magnesium is an essential mineral found naturally in many foods, like tea leaves, pumpkin seeds, soybeans, and avocados. It’s a natural muscle relaxant that can help you feel less tense.
Warning: There are many articles on the internet claiming that magnesium helps with sleep, but the scientific research suggests otherwise. The nutrient has no effect on our ability to sleep. Here is one study proving it, and here is a question on the topic submitted to Harvard Health Publishing.
Theobromine is found naturally in plants like tea leaves, pumpkin seeds, soybeans, and avocados; however, cocoa beans actually contain more than any other plant because of its high concentration of the chemical compound called methylxanthines (caffeine).
When someone consumes dark chocolate with caffeine, they will feel an increase in alertness and arousal as well as increased heart rate and blood pressure. But if eaten before bedtime, theobromine will help induce sleep. The same goes for caffeine from coffee, tea and soda.
Potassium is an electrolyte found in many fruits like bananas and oranges, but it’s also found in dark chocolate as well! Potassium regulates the body’s fluid balance, which helps to control heart rate and blood pressure.
In your body there are two types of ion exchange. One will consume potassium, and the other will excrete it. Too little or too much potassium can cause many issues, from dehydration to skin disorders. But by eating foods that contain this mineral (like fruits), you can regulate your fluids better.
Iron is an essential mineral that helps maintain the oxygen levels of your cells and transports nutrients around your bloodstream, like protein and carbohydrates. It gives you energy.
Iron has the benefits because it helps your body stay refreshed and allows for more nutrients to enter better into your cells.
The drawbacks are that if not taken in the right dosage, too much can make things like anemia and headaches happen.
And foods containing too much iron have adverse effects on people who have already had their stomach lining damaged by consuming too many iron-containing substances or eating large amounts of high-iron food, which becomes toxic to us when combined with medicinal herbs like aloe vera or garlic.
Zinc is a mineral found in many foods. It’s good for you and can help your body stay refreshed. There are some drawbacks, like if not taken in the right dosage it could cause side effects like headaches and anemia.
But these only happen when you eat lots of zinc. You’ll have to eat kilograms of dark chocolate, plus other foods rich in zinc to reach that point.
Caffeine is an ingredient usually found in coffee or tea which may affect your sleepiness level if it’s consumed before bedtime.
here is a lot of caffeine in dark chocolate — up to 50 mg per ounce if you’re eating pure cocoa powder. In regular milk chocolate, the caffeine amounts are significantly lower (about 20mg).
As long as you don’t gorge on dark chocolate, you won’t ingest too much caffeine so that it will affect your sleep. However, it depends on many other factors.
Are you someone who doesn’t drink coffee at night because you can’t sleep after? Then your body might be more sensitive to caffeine, and so you should avoid dark chocolate.
Body reaction to caffeine varies between each individual, and there’s no one-size-fits-all rule to it. The best advice I can give you is to try it yourself. Does drinking coffee before bed disrupt your sleep? If so, you might want to avoid dark chocolate, although it contains a lot less caffeine.
The Relationship Between Dark Chocolate and Sleep
Dark chocolate nutrients give us a hint of why eating it before bed could help with sleep. But we need to dig deeper to find out the exact reason for this effect.
Dark Chocolate contains an amino acid called tryptophan, which is proved to help with many disorders such as autism, depression, and cardiovascular disease.
Studies show that it also helps us with our sleep.
Tryptophan is an essential amino acid that our body needs to make serotonin, which makes melatonin.
This hormone helps regulate the natural cycles of your sleep-wake cycle and can help you feel more relaxed before bedtime. Melatonin also promotes deep REM sleep, which may be why lots of people say they have better sleep at night after eating dark chocolate.
There are companies that add melatonin to their chocolate in order to boost the relaxing effect. It doesn’t really qualify as chocolate for me, but it’s an option to get the best of both worlds. We’re talking more about supplements than actual chocolate at this point.
In conclusion, dark chocolate helps people to sleep because of tryptophan. Tryptophan helps the body make melatonin, which is important for regulating sleep cycles.
Most other nutrients found in dark chocolate do not help with sleep, and in fact, some might hinder it. As with everything, this is a personal matter. If you aren’t sure, you can try eating a small portion of dark chocolate before going to bed and see how your body reacts.
Do it for about 10 days and check how you feel. Has your sleep improved? Then it might be a good idea to nibble on a bit of dark chocolate before going to bed. If you didn’t feel any change, or worse, you’ve had issues sleeping, then you should drop the idea.
You can still enjoy dark chocolate, just not after 5 PM. That’s usually the golden time, because by the time you go to bed, half of the caffeine will have been absorbed by the body.


Serves about 4 with leftovers
1 lb Chicken cut into nuggets may substitute 1lb of shrimp
2 Cans Coconut milk
2 Cups Rice or Quinoa (Optional)
3 tbs Curry power or curry paste
3 tsp coconut oil
1 tsp of salt
1 tsp Red pepper flakes
1 lb chopped white mushrooms
1 green pepper
1 yellow pepper
1 red pepper
1 clove garlic diced
1 white onion chopped
1/2 cup chopped basil
1 bundle of green onion chives chopped
One gloomy hungover spring Sunday I was craving some good ole curry. But not some boring average take out. I wanted the real thing. I looked up recipes and kept seeing things like “boring” or “tasteless”… curry is a taste… how can it not taste?!?! HOW CAN CURRY BE BORING?! They must be doing it wrong. So it was decided that I just needed to make my own. And this is what I got.
I must admit theres nothing really exciting to it… just some good ole homemade curry. Basic + delicious = so damn good.
Before anything get a mixing bowl and whisk together coconut milk + curry powder + salt. Let the flavors dance! Cover with plastic wrap + Set aside.
In a large Wok // skillet heat up coconut oil + white onion + garlic. Sauté until translucent with a light brown crisp. Add chicken + red chili flakes and cook fully.
Add peppers + mushrooms. Cook until… you like them honestly! I like my veggies with a good crisp, slightly RAW! The longer you cook the veg the less crisp!
When you get the veggies to your liking its time to add the curry sauce! Like everything good, let it sit for a few minutes. Low + slow. You want the curry to soak into the chicken and leave spices on every bite!
If you’re serving with rice // quinoa add a scoop to each bowl and top with curry + fresh basil + green onion chives.


The Lewis County Farm Bureau is busy sowing what they believe to be seeds of success in advance of the 2018 growing season. For the second year in a row, the Farm Bureau will put together a Lewis County Farm Guide complete with a map and contact information for local producers located from Pe Ell to Packwood and Vader to Galvin.
Last year’s inaugural rendition of the Lewis County Farm Guide included 26 local farms, ranches, nurseries, markets and honeybee services. This year, the Farm Bureau is hoping to double the participation by adding more farmers markets and restaurants in addition to traditional farms and ranch operations. At the same time, they plan to double the physical size of the color tri-fold style farm guide handout.
Click here for the entire story from The Chronicle


If you want to lessen your carbon footprint then there are kitchen items that can make your cooking place even eco-friendlier. You can swap disposable products with sustainable ones and choose energy-saving equipment over high powered appliances.
It’s time to ditch those paper towels and plastic wraps and replace them with these kitchen items that we are about to show you.
Save energy and use this manual handheld vegetable and fruit chopper. This kitchen item will make your chopping task faster than using a conventional kitchen knife.
It is structured with sharp blades that can efficiently chop ingredients in an instant. All you need to do is put the vegetables inside the container, cover it, and pull the string mechanism on the lid. This chopper is ideal for mincing too! Now you can chop the vegetable ingredient of your favorite salad dish with convenience.
It is healthier to prepare your own lunch than eat at a fast-food chain. In this way, you are confident that the food you eat is clean and without too many preservatives. For you to be encouraged in bringing packed lunch to work, get yourself this thermal lunch box container.
Now, you don’t need to go to a fast-food chain. This bento box will keep your lunch warm and fresh. Bringing lunch to work or school is way practical because you can save money. Have fun preparing your delicious homemade meal!
No need to buy bottled water at the convenience store when you have this thermos flask. These cute kitchen items will prolong the warmness or coldness of your drinks due to its thermal property.
You can also bring it with you anywhere you go for it is lightweight and compact. It can easily fit inside your bag. Having this will refrain you from buying mineral water contained in a plastic or disposable bottle. With this simple act of bringing your water flask or drink container, you already lessen the plastic waste that is highly increasing every day.
Remove the use of disposable plastic wraps or cling wraps in the kitchen and replace it with this silicone bowl cover. Sometimes, when there’s too much left-over food the most common thing people do is to put it on a bowl and cover it with a plastic wrapper to stay fresh inside the refrigerator.
But those days are over because now, this eco-friendly kitchen item is better in covering bowls. What to love about it is you can use it multiple times, unlike the plastic wraps that are instantly thrown in the garbage. By using reusable silicone cover you definitely help lessen the plastic waste in one day.
The best alternative for disposable paper towels is indeed these kitchen towels. These kitchen items are super absorbent making it ideal as a hand towel or are used for drying utensils after washing. The fabric is also soft, so as not to harm your delicate hands. You can buy as many as you want for they come in different colors.
We truly hope you like the items we presented and recommend. These items will truly help transform your kitchen into an environmentally friendlier place.


- 1 ½ cups gluten free rolled oats
- ½ cup gluten free oat flour*
- ½ cup unsweetened, shredded coconut
- ¼ teaspoon salt
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 15 mins)
- ¼ cup melted coconut oil
- ½ cup natural, unsalted almond butter
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ¾ cup vegan mini chocolate chips
- ½ cup chopped walnuts or other add-ins of your choice
- Line a 9×9 baking pan with parchment paper or wax paper. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to stir ingredients together until well combined. Fold in chocolate chips and walnuts.
- Pour into the prepared baking pan. Spread granola bar mixture into an even layer, pressing down until it’s tightly packed and smooth.
- Place baking pan in freezer for 15-20 minutes.
- Remove from freezer. Lift bars out of the baking pan. Set onto an even surface and slice into 12-18 bars. Enjoy!


Do you like salads? Generally, I regard them as a side dish, and would rarely choose them as a main course. However, this week's French Fridays with Dorie dish is a main course salad - bacon, egg and asparagus salad, to be exact.
The salad is comprised of mixed salad greens dressed with vinaigrette, then topped with boiled asparagus spears (also dressed with vinaigrette), chopped crispy bacon and a gooey soft boiled egg that has been recooked in bacon fat.
I didn't get as much gooey yolk on my salad as I would have liked as my poor egg got a hole in it when I was shelling it, so quite a bit of gooey yolk oozed out. Still I enjoyed the salad, although it is definitely not what I'd choose for dinner in the middle of a frosty May night ordinarily.
To see what everyone else thought of this salad, visit the LYL section of the FFwD website.


Here’s a simple recipe on how to do it
A few weeks ago I tried making beef jerky for the first time. I ended up with 350 g of beef jerky from the 1.1 kg raw meat I bought. And it was much easier than I thought, so I just want to share with you how I made it and which recipe I followed:
Just starting out I had a lot of questions coming to mind. Do you need a special type of meat? Do you need special remedies? Will a regular oven do? And how long does it take to dry the meat? First of all I read a little bit about it. One of the things I found is that you need meat with only little or no fat at all. I didn’t know if you could only use certain types of meat or if anything goes that doesn’t have fat on it. So I went to our local grocery store and talked to the butcher. He didn’t know about making beef jerky either, but he suggested a cut for roast beef. 1.1 kg. to be exact.
It seems that any meat without fat will do. And I guess you don’t have to follow the recipe below unless you’re looking to add some flavour to the meat. Actually I think I will try a regular brine next time or maybe try to leave out this part of the process all together, since I love the pure taste of meat. I have a regular oven with a hot air oven functionality which I believe is recommended since it generates dry heat instead of moist heat. Anyway here is what I did:
I googled “Beef Jerky Recipe” and found this Danish recipe that I followed:
For the marinade you will need the following ingredients:
0,5 liters of ale beer
1 spoon of lemon juice
2 teaspoons of honey
1/4 teaspoon of dijon mustard or the like
2-3 spoons of soya sauce
Slice your meat into about 5 mm. thick slices.
Pour the ale into a bowl, add the rest of the ingredients and stir it all together. After that you add the meat to the marinade and leave it in the fridge for 24 hours. When you take your meat out the day after you turn on your oven to about 70-75° C. Then drain off the marinade for about 10 minutes and place the meat on the oven rack. Let it cook for about 3 hours. You may need to turn the rack around half way through. Also remeber to put a baking pan underneath the rack as a lot of moist will drip down from the meat. The recipe here suggests you check your meat every 15 minutes after one hour. I didn’t do that though. I started checking it after 2,5 hours. And 3 hours was perfect for my meat. Maybe I was just lucky.
Your beef jerky is done when it is crust enough to tear apart without breaking (It should maintain a certain elasticity otherwise you overcooked it).
After you take out your beeff jerky from the oven, you place it spread out on a piece of parchment paper and leave it to dry another 3-5 hours before you can pack it up. To do so you can use either plastic bags or jars. Try to store them with as little air as possible.
Storing beef jerky:
You can store your beef jerky for different lengths of time under different circumstances:
Outside in normal temperatues you should always use your senses to judge if it is contaminated.
In the fridge it will last about 6 months.
In the freezer it will last up to a year.


Wholesale Asian Food Supplier
The easy way to source food products from Thailand
and other South East Asian countries.
Food industry is our core area of expertise and Thailand is a country of great variety of food products. Our main area of business is import of Thai food product to Poland and other East European countries, but we also help other overseas companies to source food products from Thailand.
We are based in Bangkok, and having direct contact with local food suppliers, we are in excellent position to effectively manage both the food products sampling, negotiations and payment processing as well as proper quality control and cost effective transportation on the other hand. We have close connections with the most of large and medium food producers in Thailand, and we know majority of the smaller ones. Our knowledge of local customs and procedures, backed by our proficiency in western business culture, proved to be efficient and straightforward way of wholesale food sourcing. Our expertise stretches from the most basic and unprocessed food products, like rice, sugar, fresh fruits and vegetables, through all kinds of frozen and canned foods, up to sauces, spices, cooking condiments and other highly brandable food products.
Thailand is often called the "Kitchen of the World" and combined with other Asian food producing countries, like Vietnam, Indonesia, Bangladesh, Philippines and, last but not least, China, the region deserves proper attention from all food wholesalers, distributors and food processors from around the world.
The prices of food products change frequently due to natural seasonality and unexpected causes like floods, draughts etc. We will advice you about the expected price trends in the region and when it's the best time to purchase the products. We will also help you to search Asian suppliers for the variety of existing products and help you to develop the new ones.
If you are in the food business, contact us to see how we can help you source food products from Thailand and other South East Asian countries in the most efficient way.


Back in July 2016, we felt that there was that little something missing in our Porto store, as cozy as it was. In line with what is common in other cosmopolitan European cities, we came up with The Coffee Room. It is the result of our wish to introduce third wave coffee in our beloved Porto, catering to the taste of specialty coffee lovers.
You can find The Coffee Room in an exterior balcony, where you can take in the sun. The counter itself is inside the store in the first floor, where we have placed a communal table. It is the best setting to take a break from shopping and browse through some magazines or spark a conversation with another store visitor. Our aim is to have a cozy and peaceful corner inside the store; so peaceful that you may even find people working there or art students sketching in their notebooks.
Our skilled baristas can prepare you a selection of hot or cold drinks, where the specialty are coffee beverages made with locally roasted beans. And if you are craving some sugar, there are always some sweets.
Find us at:
Largo dos Lóios, nº 89, 4050-338 Porto (1st Floor)


The Raford Inn ~ Food & Drink
Cuisine at The Raford Inn is Gourmet, Organic, and Homemade.
After a long-day of travel or wine-tasting, come back to The Raford Inn and relax. Enjoy the complimentary local wines and hors d’oeuvres, while you absorb the beautiful valley views and sunset. The veranda is an excellent spot to forget about reality and just imagine the simpler life of the 1880’s. When you are ready to think about the next step, the innkeepers can provide dinner suggestions as well as assist with your wine country itinerary.
Each morning, your host serves a hearty breakfast. We feature organic ingredients whenever possible as well as foods from our own gardens. Typically, guests enjoy a fruit dish or homemade granola with yogurt. The main entrée changes daily- could be Stuffed French Toast Soufflé or Artichoke Frittata with sun-dried tomatoes. Fresh orange juice and pastries always complement the meal. Most guests find themselves skipping lunch after such a substantial breakfast. As the aroma fills The Inn, many guests have a cup of our specialty coffee or tea and enjoy the veranda until breakfast is ready.
Whether you need something sweet after dinner or in the middle of the day, the dining room always has something. Enjoy a handful of Jelly Beans or perhaps a homemade brownie or cookie. The tea and coffee service is always available… just help yourself. Don’t see what you need? Just ask and we will do our best to accommodate.


Four Stones Sunday Lunch
Two Courses £16.75
Three Course £19.50
Children Half Price
(Under 10 Years Old)
Lunch Served Between 12.30 & 3.00 pm
For Private Parties the Three Course Price only Applies
Roasted Butternut Squash Soup with Amaretto, Homemade Focaccia (V)
Homemade Cannelloni, Glazed Golden with Parmesan Cheese.
Foie Gras & Chicken Liver Pate, Crusty Bread with Red Onion Marmalade & Spiced Sultanas.
Crab & Prawn Cocktail, Cherry Vine Tomatoes, Pickled Apple & Crab Mayonnaise.
Brie Wedges Deep Fried in Batter, Served with a Red Onion and Pear Marmalade. (V)
Melon Presented with a Quenelle of Refreshing Sorbet and Garnished with a
Fruit of the Forest Coulis (V)
Spaghetti Carbonara, Pancetta, Free Range Egg Yolk and Cream, Parmesan Cheese
Traditionally Cooked Worcestershire Turkey With all the Trimmings
Pave Of Organic Fresh Salmon Roasted with a Crisp, Skin, Topped with a Crispy Sage & Salmon Veloute.
Locally Reared Hereford Sirloin of Beef, Roasted and Accompanied by Yorkshire Pudding and Creamed Horseradish.
Roast Loin of Pork, Served with Apple Sauce, Sage and Onion Stuffing.
Ravioli with a Ragout of Wild Mushrooms, Garlic & Cream. (V)
Homemade Lasagne, Topped with Tomato Sauce & Glazed
Braised 1/2 Pheasant with Mushrooms, Tarragon and Red Wine Finished with Cherry Tomato. (May Contain Lead Shot)
Braised Lamb Shank with Red Currant Jelly in a Red wine Gravy, Served with Fresh Potato Mash
Sunday Lunch Specials
Arborio Rice, Mixed Mushrooms, Chilli & Cherry Tomatoes Risotto £4.95 extra.
Crispy squid, chilli, parsley served with garlic mayonnaise, lemon and smoked paprika . £3.35 extra.
Caprese salad, beef tomatoes, buffalo mozzarella, aged Modena balsamic and basil [v] £3.35 extra.
Antipasto of Cured Meats, Homemade Sun Dried Tomatoes & Buffalo Mozzarella £4.35 extra
A 16oz Aberdeen Angus Chateau Briand Cooked to Order & Carved at your Table. (This is for 2 People, Please Allow Time for Cooking) £20.95 extra.
Roast Rack of Pork Cooked to Order & Carved at Your Table (This is For 2 People, Please Allow Time for Cooking) £13.95 extra.
Lightly Grilled Halibut Steak. £7.95 extra.
A 1/2 Gressingham Roast Duck Served with a Rich Orange anGrand Marnier Sauce. £6.95 extra
Calves Liver, Sauted with Onion, White Wine & Sage, Complimented with Flavoured Mash.. £6.55 extra
A four bone rack of local lamb roasted and served with a redcurrant & port jus £8.95extra


Beloved chocolate brand turned 25, calls people “to enjoy the present”
The new Poiana brand communication campaign “Life is happening now!” reminds people to be present in their own life and to appreciate all things around them. The campaign is a an urge fr us to enjoy the present, to cherish where we are, all good things in our life and to be truly present.
“This campaign is dedicated to each of us, for we often forget what it is really important, being concerned with past events or thinking at future plans. Poiana encourages you to enjoy the present and the little moments of everyday life. We urge you to enjoy every moment next to the rick taste of Poiana chocolate and to be here, as, as the campaign slogan also says -Life is happening now!”, said Lidia Cîrje, Marketing Specialist Tablets Mondelez International.
Poiana chocolate is one of the most known brands in Romania, which marked 25 years of existence last year.
The Poiana portfolio includes the beloved chocolate bars with milk, hazelnuts, hazelnuts and raisins, strawberry cream, but also bitter chocolate bars (bitter with 65% cocoa, bitter with hazelnuts, bitter with orange flavor). Recently, the brand’s portfolio has extended with a new format, mini chocolate bars (40.5 g), available in three variants: milk, bitter chocolate and bitter chocolate with orange flavor.
Chocolate lovers can access the Poiana Facebook page to find out new about their favorite brand.


In this guide, we will detail each one. Survival: Fountain of Youth Recipe that we have found so far and we tell you exactly how they work!
Quick links: How the recipes work | Bird Region Recipe Locations
Whether you’re creating, cooking, or making medicine, you won’t be short of new things to discover in Survival: Fountain of Youth. You’ll learn the vast majority of Blueprints just by finding the necessary items once, and the game tells you exactly what you need. However, in some rare cases, you will need to locate a unique Recipe somewhere in the world. We have the locations. Read on to find out where they are!
As Survival: Fountain of Youth Recipe Work
Survival: Fountain of Youth The recipes are quite easy to understand. All you have to do is find the Recipe and interact with it. Once you do, the Recipe will automatically grant you an entirely new Blueprint. Understandably, the rarity of these Recipes (and the difficulty in finding them) means that they tend to give you access to a pretty powerful Blueprint.
Please note that recipes are not only used for cooking, you can also find recipes to craft items (such as the portable beacon) or medicine. They are worth finding if you can spare a little time to explore!
Survival: Fountain of Youth Recipe Locations – Bird Region
Here are all Survival: Fountain of Youth Recipe locations in the Bird Region.
Island of Hope Recipe Locations
- Seaweed Salve Recipe: Located in the middle of a swamp./
- Berry compote recipe: located on the ground.
- Portable Beacon Recipe – Located near a skeleton.
Lonely Rock Recipe Locations
There are no Recipes located in Lonely Rock.
Sunken Ship Recipe Locations
There are no Recipes located in the Sunken Ship.
We’re all done with it Survival: Fountain of Youth Recipe locations map guide. Check out our other guides below!


This decadent herbal blend is reminiscent of mulled holiday drinks and cozy evenings spent around crackling fires. Hibiscus flowers and apple chunks make for a brew that is bright and sweet while cinnamon chips add warmth and shreds of pumpkin brings a creamy feel to each sip. All this comes together with whole cranberries and a smattering of beet root powder for sweetness.
1 teaspoon per 6 oz of water seeped for 10-15 mins of hot water.
If using a kettle please seep for 3-6 mins at 210 degrees f.
*This product is caffein free.
**Please consult your doctor if you are pregnant, nursing or attempting to become pregnant, have chronic health conditions or take any medications.
Allergen Information: Packaged in the same facility as tree nuts and milk products.


Fantastic Food & Great Ambience Looking for an amazing place to spend quality time with family in Sanford?
Look no further! Goodfellas Grill and Sports Bar is your friendly neighborhood bar and grill, with a cozy family atmosphere. Located in Lee Ave, Sanford, we are easily accessible and have food lovers visiting us from the surrounding areas, such as Lee County, Moore County, and Harnett County.
Our kitchen has something to satisfy everyone’s taste buds. From traditional American favorites to fusion specials, from rich and savory to light and refreshing, we offer a wide array of options.
Besides the regular favorites, we serve a special dish every day.


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Tiffany Sugar free Lemon Cream Biscuits Whether you 're on a sugar-restricted diet, or just prefer lowering your sugar consumption, Tiffany sugar free biscuits are a perfect choice for sugar-conscious people who want a sweet & satisfying snacks.
Call us from 10 am till 8 pm (7 days of a week) on 800Gdirect (4347328)/ 04 36 85 882 Or
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As of late, I've been trying to clean out the freezer, so supper usually consist of random items thrown together. And these random items are mostly appetizer foods such as onion rings, sausage rolls, or baked brie. You know, the really healthy stuff. As I was coming to the end of my freezer purging, I was getting really sick of random items and junk food in general and though maybe a smoothie would be a better route to take when I came across a bag of dry ribs. Instantly, a craving for dry rib poutine came over me and I just could not get it out of my head. So I decided one more night of bad eating won't kill me, and I'll get back on track tomorrow and maybe eat some veggies.
If your Canadian, you already know what poutine is. If not, let me give you the breakdown of this uniquely Canadian dish. It's nothing fancy really, just french fries, gravy and cheese curds. It's delicious and it's popular. In fact, my hometown has a restaurant completely devoted to poutine and they serve it about a million different ways. But I'm pretty sure they don't serve it up MY way.
My way lacks fries and gravy, but it most certainly contains cheese. So it's not technically a traditional poutine, but it's inspired by it. I simply replace the fries with dry ribs and gravy with honey garlic sauce and top it all with cheese. The first time I had this I was blown away. We were having a potluck at work and someone ordered in pizza and dry rib poutine from a local pizza joint and I was hooked. If memory serves me, I pretty much ignored the pizza and scarfed down as much dry rib poutine as I could. Not only is it deliciously addicting, it's super easy to make. You can use store bought sauce of your liking and away you go. I promise you, this will be a hit with anyone who likes ribs, wings or poutine.
Dry Rib Poutine
1/2 cup honey
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp white vinegar
3 cloves garlic, minced
1/3 cup water
1-2 tbsp cornstarch
700 g breaded boneless pork dry ribs
1 cup grated mozzarella cheese
In a medium saucepan over medium heat, whisk together honey, soy sauce, brown sugar, vinegar and garlic. Bring to a boil.
Whisk cornstarch and water together until there are no lumps. Add to saucepan and reduce heat. Whisk until sauce thickens. Remove from heat.
Place dry ribs in a single layer on baking sheet. Place under the broiler until browned and slightly crispy. Remove from oven and place ribs into a baking dish.
Preheat oven to 375 degrees.
Pour sauce over the ribs and stir until all ribs are well coated. Top with cheese.
Bake until sauce is bubbling and cheese has melted. Place back under broiler to brown the cheese if you like.


Flying in the Wind
Vol-au-vent, a French style puff pastry case, translated to english means ‘flying with/in the wind’. It’s meant to describe the light airy texture of the pastry once it’s been baked; the air that gets trapped between layers and layers of buttery pastry. The French have a way of fluffing up even the simplest of things. I like that about them. If it were up to anyone else it might have been called Pastry #8 or something else rather mundane.
Puff pastry on its own isn’t very flavorful, and the purpose of vol-au-vent is really to house something delectable. Like, perhaps, a creamy mascarpone mushroom filling with spicy sausage slices drizzled in green onion & pea shoot oil.
For some reason vol-au-vent makes me think of Twitter. I know it’s a bit of a stretch but bear with me.
Twitter is like a vast, fast flowing river, or, for the sake of this post, an intense wind of information. You step on-line and a gust of tweets pluck you up and whisk you away to enlightenment. I have myself, been caught in this wind of illumination, only blowing back to earth when I’m hungry and dehydrated or when the light turns green (I’m joking, don’t tweet and drive). There are layers and layers of information and there is also a lot of ‘air’. Then there is the stuff I’m really interested in, the delectable filling if you will.
It’s kind of like your own informational vol-au-vent, which is truly awesome.
I’m still trying to determine what kind of tweeter…twitterer…tweetster (?) I want to be. For now I’m enjoying that I can connect with people in the Canadian food community like Julie and Renee. Thanks for the recent support ladies!
Mushroom Vol-au-vent with Green Onion & Sweet Pea Shoot Oil
For the Green Onion and Sweet Pea Shoot Oil:
3 green onions
1 1/2 cup sweet pea shoots
3/4 cup olive oil
Chop green onions and pea shoots coarsely. Toss in a blender and add oil; puree until smooth. Pour through a very fine strainer (or coffee filter) and let drain at room temp for a few hours or overnight in the fridge. Do not push solids through.
For the Vol-au-vent and Creamy Mushroom Filling:
6-8 white button mushrooms, sliced
6-8 crimini mushrooms, sliced
1 1/2 Tbls butter
3 cloves garlic
1 Tbls thyme
1 large shallot
pinch kosher salt
1/4 cup white wine
1/3 cup milk
1/2 cup mascarpone
salt & pepper to taste
2 spicy sausages
1 package puff pastry
1 egg, beaten
Pre heat oven to 425 degrees Farenheit. Typically the box instructions don’t have you set the temp this high and find the pastry doesn’t puff up as much as I want it to. You may have to play around with your oven temperature to determine what works best for you.
Prepare a baking sheet with parchment paper. Beat an egg and set aside with a pastry brush.
Roll out all the puff pastry to anywhere from 1/8 or 14” thick. You’ll need 2 cookie cutters ( I used a 2” and a 1” round). Cut out as many 2” rounds as you can. Divide the rounds in two placing half of them on the baking sheet. With the other half, take your 1” cutter and cut a smaller round from the 2” rounds. You’ll be left with a 2” ring of pastry and a 1” round. It’s the ring you want.
Lightly egg wash each 2” round on the tray and place a corresponding 2” ring over top so the edges line up. Then very lightly, egg wash the top ring. As one of my chefs would say, ‘You’re not making quiche’. Also, you don’t want to have any egg bind up the puff pastry and hinder its rising. Bake 15 to 20 minutes depending on your oven heat. You want the vol-au-vent to be a golden brown and feel light as air when you pick them up. Also, if they start to curl over like a slinky, just press them back down a bit as they are baking to help them rise straight up.
In a small pan fry up two sausages until cooked through. Remove from heat and let cool. Slice up into thin round pieces and place a few into the cup of each vol-au-vent.
In a medium pan over medium-high heat, melt butter and toss in sliced mushrooms, saute 5-7 minutes. Once the mushrooms have released their moisture add finely diced shallot, garlic, thyme and salt. Saute another few minutes until the onions become translucent and the mushrooms have begun to get a bit of colour. Pour in wine and scrape the bottom of pan to release all the good bits.
Finally, add mascarpone, milk, salt and pepper and combine well. Remove from heat and spoon a generous portion onto of the sausage and vol-au-vent. Drizzle with a bit of onion and pea shoot oil, garnish with pea shoots.
Perfect for appetizers or for dinner with a side salad.
Photos and recipes by Maggie Murphy


In the Marmaris region, you’ll see many pine trees forests. They are much loved by the local people for creating great vistas, giving shade and for their part in the production of the famous local honey!
Pine honey is produced by honey bees that collect honeydew (‘‘basura’’) from a certain species (‘‘Marchalina hellenica’’) that lives on some pine tree species (‘‘Pinus brutia’’ and ‘‘Pinus pinea’’).
Pine honey is produced in the towns of Muğla, Marmaris, Aydın and Kuşadası and their close environs. It is also produced in Çanakkale and in particular parts of Mount Ida. The main reason for this fact is that Marchaline hellenicas species secreting the honeydew can only live in these regions.
The southwest of the Aegean Türkiye has the perfect climate for almond trees. The almond tree gives us two beautiful things. The first thing are its flowers. In February and March, the white flowers of the almond tree dance in the wind on Marmaris streets. And the second thing are its delicious almond nuts. Try them and you’ll find that you are eating the most delicious and fresh almonds here in Marmaris and Datça!
Vegetable dishes cooked with olive oil
Olives are an essential element of Aegean Cuisine. Whether as the centre piece of the breakfast table or the base of olive oil, olives are an ever present!
Marmaris is typical of the region in that it boasts many elaborate olive oil dishes, as examples, Kabak Çiçeği Dolması (stuffed zucchini flower), Şevketi Bostan and sea beans.
Goat milk products
Goats love hilly slopes and the Marmaris region has plenty so there are lots of goats in this area.
These goats give the local people milk. And this milk is used to produce delicious yoghurts, cheeses and other dairy products.


Brothers Duane and Cary Earle started with a hand built hot dog cart in 1982 and have since made a name for themselves as some of the best Hot Dogs on the west coast. Since then EARLE'S has evolved into a thriving restaurant within the heart of the Crenshaw district and since re-opening, we have expanded our original menu to insure there's something for everyone.
We have always been known for our hotdogs but we do a lot of catering around the Los Angeles Area. We will work with whatever budget you have and guarantee to make your party a memorable experience for years to come.
We refuse to compromise on quality in our restaurant. That's why we are proud to source our fresh ingredients from local purveyors.
Copyright © 2019 Earle's Restaurant - All Rights Reserved.


Delicious Restaurant about
Village Vatika Restaurant in Village Dhikuli, Ramnagar, Jim Corbett National Park, Uttarakhand. Established in the year 2013, this place is synonymous with delicious food that can satiate all food cravings. It is home to some of the most appreciated cuisines which include North Indian. So as to be able to cater to a large number of diners, it occupies a favourable location at Ramnagar. Courtesy to this strategic location, foodies in and around the neighborhood can walk in to this eating house conveniently without facing any hassles related to commuting to this part of the city. It is one of the most sought after Restaurants in Ramnagar Uttarakhand.
Village Vatika Restaurant at Village Dhikuli, Ramnagar makes sure one has a great food experience by offering highly palatable food. The various services offered at the venue include North Indian, Birthday / Group Parties, Tv Screens, Live Entertainment, Pure Vegetarian, Security Services, Outdoor Seating, Ac, Home Delivery. Established in the year 2013, this place is synonymous with delicious food that can satiate all food cravings. It is home to some of the most appreciated cuisines which include North Indian.
The restaurant welcomes guests from 09:00 - 22:00 allowing diners to relish a scrumptious meal between the functional hours.The price range of the food at the restaurant ranges from 1. One can make their payment via Cash. This listing is also listed in Restaurants, Home Delivery Restaurants, Inexpensive Restaurants (Below Rs 500), Fast Food, Multicuisine Restaurants, Fried Chicken Restaurants, North Indian Delivery Restaurants, Restaurants Fast Food Centres. From a total number of 900+ ratings, the eating house has been rated a 4.0.
What Say Our Clients
It was our good luck that we went to village vatika for dinner!! This was by chance but we were not aware that it will become our habit as it serves awesome food and service also the behaviour of staff was A1 . Will love to visit again and again in future. Keep it up owner and Management. We loved this place and will keep going on always at Jim Corbett.
Very nice restaurant with tasty and delicious food.
We have taken chinese food , garlic chicken, chilli chicken, veg fried rice and schezwan rice as main course and as a starter,we have taken fried chicken and chicken sweet corn soup.
Staffs are good and very nicely served us.
Subodh Kumar Rastogi
Village vatika restaurant is at near Jim corbett national park Ramnager uttrakhand. Food of this restaurant is good. Restaurant is neat and clean and on the road.
Pocket friendly restaurent ,fantastic ambience coupled with super quality and quantity of food. Clean and neat place with friendly and courteous people around. Recommended restaurent in and around amdanda gate of corbett national park.
Nice restaurant with good food. Interiors are nicely done with great wooden finishing. Food and ambience is the best amongst all restaurants nearby.
It is reasonably priced. Inr 1000 for 3 people where two nonveg dishes and breads and rice were ordered. Quantity is good for the non veg dishes. Full plate of chicken around rs 400 can suffice 3 adults and 1 kid.
Fresh From Village Vatika
Village Vatika Restaurant at Ramnagar makes sure one has a great food experience by offering highly palatable food. The various services offered at the venue include North Indian, Birthday / Group Parties, Tv Screens, Live Entertainment, Pure Vegetarian, Security Services, Outdoor Seating, Ac, Home Delivery.+ 91 7906978767


These plant based sources are calorie and nutrient rich and support optimal health and performance.
People including health professionals are focused on drug prescriptions when faced with health challenges and disease.
Sick people are being fed sick food and keep getting sicker.
What We Know:
Food Is Medicine.
Nutrition is the vital key to true health and longevity, but getting proper nutrition with an abundance of plant nutrients is hard and often confusing.
Our Non-GMO, organic, vegan whole food solution is calorie and nutrient rich and created specifically to fight disease while supporting optimal health. That is why we named our product H.E.A.L.
The PHOX team, due to personal experience, developed H.E.A.L to help people fighting disease. Now, we can all know better and do better for ourselves and the people we love.
Do you have a question for the PHOX Team?
We welcome your inquiries.
Fill out the form and our team will be in touch with you promptly. Thank you for your interest!
Your Name (required)
Your Email (required)
Please contact our sales team at email@example.com
PHOX Foods is part of the Meaningful Business Alliance. Find out more by contacting Co-Founder Jordan Birch at firstname.lastname@example.org
Dr. Stacy, one of our Co-Founders is a leading expert in the power of plants and the use of food as medicine. If you have a question for our Doctor, please contact Stacy at email@example.com


Welcome to Chieftains Smokehouse, Victoria's premier artisan smokehouse specialising in hand crafted, naturally smoked and cured products.
Proudly offering a delicious mix of locally sourced and imported fine foods ranging from cured and smoked meats to cheeses and much more.
Whether ordering for your restaurant or deli, catering an event, or just looking for the perfect meal for at home with wine, come in and see whats on offer.
"Very well priced. Friendly helpful staff. Shop looks fantastic. Bought a few bits and pieces but the smoked cheddar was my favorite." - EB


A cozy and fun place to catching up with your friends, loved ones or family!
Been here twice (first, the one in Street Gallery Pondok Indah and in Plaza Indonesia, Thamrin). Yes, once is not enough!
Venue: Unique furniture! There are Swing and merry-go-round-inspired chairs (classic chairs are also available, don’t worry).
Fish & Chips (IDR 78,000)
Served with coleslaw. The tartar sauce really made the fish and chips delicious!
Truffle Fries (IDR 40,000)
The fries was crunchy. The salad underneath was fresh with great dressing. Totally a recommended appetizer!
Salmon Truffle Teriyaki (IDR 160,000)
Served with onion teriyaki sauce, string beans and nori. The salmon was cooked well, string beans are fresh and great sauce.
Togatake (IDR 60,000)
Al dente spaghetti, served with shitake mushrooms, chili and crunchy nori (seaweed). A little bit spicy!
Martabak Toblerone (IDR 45,000)
Regular martabak with neat plating. Delicious, but nothing special.
Queyaki Chicken Breast (IDR 65,000)
Grilled chicken breast served with sliced cheese, bitterballen and everything. Great plating, right?
(Photo: Trianti Ayu A.)
The Playground’s Wagyu 9+ Autopsy Burger
Definitely the tallest burger I’ve ever seen! Served with cheese, tomatoes, onion, mushroom, chips. Perfectly cooked wagyu, great chips, and awesome seasonings! Dish of the night!
Come and taste it for yourself!
Have a nice weekend~~
Taste: 7.5 / 10
Neatness: 8.5 /10
Ambience: 8 / 10
Service: 8 / 10
Plaza Indonesia 4F, Thamrin
Street Gallery GF, Pondok Indah


SCPS Staff Volunteers at the Central Pennsylvania Food Bank
Each holiday season in lieu of a gift exchange, the staff of the School of Continuing and Professional Studies volunteers at the Central Pennsylvania Food Bank. Rather than exchange gifts, employees prefer to give their time to an organization that could benefit from the help of a group of our size.
On December 15th, SCPS staff arrived at the Central PA Food Bank in the midst of the single-digit wind chills to work in the very chilly warehouse. We were all bundled up and ready to be put to work. Each year, we’ve been given a different task. With the threat of winter weather looming, Chris, our leader for the day, told us we’d be helping with a project that was originally scheduled for Saturday but needed to be expedited due to the impending storm. Hunger can’t be postponed so the project was moved up by two days.
The Central PA Food Bank has a second warehouse in the Williamsport Area. To help supply food boxes for Christmas meals in the Williamsport area, our group of 12 was asked to help with one of the items in the box, and it was a big task: Potatoes.
The Food Bank received a large supply of potatoes in 50-pound sacks. Our job was to break down the sacks into 5-pound bags for distribution. Armed with rubber gloves for any potential rotten potatoes, (Whew, do they stink!) netted bags, and a scale, SCPS staff was productive. In a little over two hours or so, the team processed 4.5 skids of potatoes into five pound bags. That’s approximately 9,000 pounds of potatoes for deserving families! We’re very proud of our efforts to help families in need this holiday season.
On Monday December 19th, the Central PA Food Bank distributed 850 holiday food boxes, including potatoes, in Williamsport as part of its opening of the Health Food Hub. Read more about it here. To volunteer or find out what donations are needed at the Central PA Food Bank, please call 717-564-1700 or email Chris at email@example.com.


Message of the day
Depuis 15 ans
for the authentic and the magic
Located at the corner of Laurier and Durocher streets in Outremont, the Leméac has become one of the pillars of the Montreal gourmet scene.
Since 2001, you can enjoy at Leméac a taste of classic French cuisine. Our bistrot specializes in traditional fare like steak frites, short rib, home-style blood pudding and cabillaud.
The menu also offers an elaborate wine list, a selection of Quebec cheeses and a variety of homemade desserts.
Parking headaches are over!
Valet service available daily from 11am to 9pm.
Visit the Laurier West Merchant Association:
The restaurant Leméac is proud to be certified
LEAF Level 1
see you soon
1045, Laurier West Avenue
H2V 2L1 Montreal
Production & design: Leméac &


App 4 Delivery
Google Map Integration
Browse nearby restaurants and search for food by cuisine, restaurant name, dish, meal. Choose from a variety of food to order
When creating new permissions and roles, if no guard is specified, then the first defined guard in auth. guards config array will be used
Push technology, or server push, is a style of Internet-based communication where the request for a given transaction is initiated by the publisher or central server.
Payment Gateway Integration
Pick your food order from any menu and add it to your cart with a few taps. That’s it.Order food to be delivered by delivery people as soon as possible.
Real-time Order Tracking
Track your food order on a map as it heads your way.See the estimated delivery time to your address. Get notified when your order arrives.
Hybrid Android & iOS App
Mobile App for Restaurant Owner/Vendor, Delivery Boy & Customer on both iOS & Android platforms
Feel free to talk to our online representative at any time you please using our Live Chat system on our website or one of the below instant messaging programs.
Please be patient while waiting for response. (24/7 Support!) Phone General Inquiries: +8801730060280


Although I love being in the kitchen, baking does not come naturally to me. So, I’ve been trying to get myself into testing out more dessert recipes. I’ve been loving breads lately, and this one is definitely going to be the summer go to. It’s light but sweet- the perfect summer barbeque dessert.
Here’s how to make it:
- 3 eggs
- ¾ cup oil (I prefer olive or avocado)
- 1-1 ½ cup sugar of your choice (I prefer cane sugar)
- 2 tsp vanilla
- 2 cups shredded and squeezed dried zucchini
- ¾ cup of fresh, diced pineapple (can you canned if you prefer)
- 3 cups of whole wheat flour
- 1 tsp sea salt
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ raisins
- ¼ chocolate chips
- 1 cup walnuts
- Preheat oven to 350. Beat eggs, oil, vanilla and sugar until fluffy. Make sure you do not over beat them.
- Add in zucchini and pineapple.
- Add in all dry ingredients, walnut, raisin, chocolate chips in the mix.
- Pour batter into a large pan or two medium sized pans.
- Bake for one hour, or when the batter looks firm.
- Remove from oven, and allow it to sit before serving. You can also freeze it to save for later.
That’s it, I hope you enjoy the recipe!


Balsam Farms Montauk Market is now Open!
Mon – Fri 8am-6pm
Order Online for Pickup
In-Person Shopping Available
662 Montauk Hwy, Montauk, NY 11954
Balsam Farms Montauk Market Now Open
8am – 6pm
$13.00 / jar
Our most popular pickle!
Bread & Butter Pickles made with Balsam Farms fresh cucumbers.
Ingredients: Balsam Farms cucumbers, onions, vinegar, salt, turmeric, spices
Net wt: 16 oz.
Out of stock
Categories: Jars / Preserves, Pickles, Pickles / Relishes, Ready to Eat
$26.00 / bottle
$14.00 / each
$13.00 / each


Nooma is the greek word for spirit. Our company culture has the spirit of optimism, empowerment and love. We believe that each person involved in the creation of our products impart their spirit onto each jar. Providing premium quality honey is our way of sharing ourselves with our customers.
Nooma Honey is made in the healthy and fertile mountains of Chalatenango, El Salvador. The spirit and purity of the land transcends soil and reaches the local bees that create this raw and delicious honey. Nooma’s harvesting process is handled by local beekeepers who love and protect our Nooma bees. The Nooma harvesting process ensures all honey is unﬁltered, unpasteurized and 100% pure.


VARIO COOKING CENTER – a multifunctional device unbeatable in hospitality industry. Experience cooking in a whole new way, with the most advanced technology ever seen in our area!
Vario Cooking Center is a device that offers the right solution for all of your kitchen requirements whether its an a la carte restaurant or catering. Prepare 30 individual meals or thousands of meals, cook overnight or under preassure and save up to 30% of your kitchen space. All in one device, up to 4x faster with up to 40% energy savings.
For more information about this multifunctional device, we suggest you to watch the videos below:


Top 12 Cancer-Fighting Foods
Cancer is recognized worldwide to be a major health problem affecting millions of people each year. More than 1 million people in the United States alone get cancer each year, and as of 2009, a total of 562,340 deaths from cancer were projected to occur in the United States yearly. (1)
Cancer is a systemic disease with various causes, some of which include a poor diet, toxin exposure, nutrient deficiencies and to some extent genetics. One extremely important way to prevent and/or treat cancer is nutritionally, through eating a nutrient-dense diet and avoiding things that are known to increase cancer risk. But for many people navigating the modern-day food system often seems overwhelming. Ingredients found in ultra-processed foods are being blamed for everything health-related, from cancer and diabetes, to reduced kidney function and bone loss. Only adding to the confusion, sometimes even the way we cook otherwise-healthy foods puts them in the cancer-causing foods category.
Unfortunately, until food manufacturers are forced to clean up the ingredients they use in their products, it’s up to us to avoid the worst kinds and to choose cancer-fighting foods. Researchers have known about the dangers associated with some unhealthy habits and cancer-causing foods for decades, while others are just now emerging as possible culprits. Below I’m outlining the association between certain cooking techniques, unhealthy ingredients found in processed foods, and the risk for developing cancer.
In order to overcome their disease, many cancer survivors have been fortunate enough to use a combination of natural cancer treatments in conjunction with conventional medical treatments. Today, the early combination of chemotherapy and nutrition therapy is able to save the lives of thousands of cancer patients. This duel approach can help support the entire body and mind in the healing process, which sometimes be long and very difficult. Certainly when it comes to cancer prevention, more research is still needed. But for now, I’ll share the types of foods and ingredients I’d recommend avoiding most, plus tips for how to transition to eating an anti-cancer diet.
Are You Eating Enough Cancer-Fighting Foods Every Day?
While we often think of the word “cancer” as one type of disease, this term actually encompasses over 100 different cellular disorders in the body. Cancer refers to uncontrolled cell division that leads to a tumor or abnormal cell growth. When abnormal cells divide without control, they can invade nearby tissues and spread to other parts of the body, including the blood and lymphatic systems.
What does work when it comes to lowering inflammation and fighting free radical damage? The key is consuming plenty of cancer-fighting foods with antioxidants and natural anti-inflammatory phytonutrients. This means avoiding packaged and processed foods and focusing on only those that do not contain antibiotics, chemicals or toxins. Buying foods that are organic, grass-fed, pasture-raised and additive-free can greatly lower the toxic load of your diet.
Findings from the 2010 European Prospective Investigation into Cancer and Nutrition (EPIC) that looked at dietary factors associated with higher cancer risks showed that there’s significant associations between cancer risk and low intakes of certain nutrients. (2) Data from the investigation that was published in the European Journal of Cancer showed an inverse association between higher intakes of vitamin C, carotenoids, retinol, α-tocopherol and fiber with overall cancer risk.
After following over 519,978 participants living in 10 European nations, results showed that those who most closely followed a style of eating similar to the Mediterranean diet had the most protection against cancer. High intake of cancer-fighting foods like vegetables, fruit, fish, calcium-rich foods and fiber was associated with a decreased risk of colorectal, lung and breast cancers, while red and processed meat intake, alcohol intake, unhealthy body mass index (BMI), and abdominal obesity were associated with an increased risk. Being physically active and obtaining enough vitamin D also helped lower cancer susceptibility.
Foods and Habits that Increase Your Cancer Risk
Inflammation is the underlying issue that dictates cancerous tumor initiation, progression and growth. Studies suggest that 30 percent to 40 percent of all kinds of cancer can be prevented with a healthy lifestyle and dietary measures! (3) And other sources claim that this number is in fact much higher, with around 75 percent of cancer cases being lifestyle-related.
What makes some foods carcinogens (in other words cancer-causing) and others cancer-fighters? Foods that potentially contribute to cancer can include any number of chemicals, pesticides, preservatives and additives. For example, these are some of the factors that cause certain foods to be very unhealthy— not only potentially increasing your risk for cancer, but also causing problems like allergies, leaky gut, obesity and inflammation:
- Pesticides and Herbicides: Industrial farming practices have loaded our produce, air, water, soil and animals at the bottom of the food chain with noxious chemicals. The best way to avoid consuming pesticides is to buy organic and ideally locally-grown foods.
- Animal Products with Hormones and Antibiotics: Conventional meat and dairy products are often produced using antibiotics and hormones which help increase production, but can also cause effects such as estrogen disruption once consumed. Don’t be fooled by “natural” or “free-range” labels, which don’t always say much about how food is produced. Buy pasture-fed, locally raised animal products that are labeled as hormone and antibiotic-free.
- Added Sugar & Artificial Sweeteners: Recently studies have linked higher sugar diets to increased risk for certain types of cancer. Artificial sweeteners such as aspartame, saccharine and sucralose may generate damaging free radicals in the body. High fructose corn syrup, although manufacturers refer to it as a “natural” sweetener, is highly processed, artificial and capable of contributing to obesity and yeast growth, among other negative health effects.
- Food Additives: Nitrates, sulfites, food dyes and coloring and MSG have all been linked to free radical damage in the body. The best way to avoid these is to stay away from products that contain unknown and unpronounceable ingredients.
- Pasteurization: It’s not just milk that is pasteurized (heated to very high heats) in order to kill bacteria. Yogurts, fruit juices, and many of the foods in our grocery stores have been treated with a high heat process that destroys nutrients and generates free radicals in the body.Pasteurization is used as a substitute for proper sanitation and to unnaturally prolong the shelf life of foods.There isn’t much evidence directly linking pasteurization to cancer, but pasteurized foods can still be problematic when it comes to increasing inflammation and gut-related problems.
Here are examples of some cancer-causing foods you might not realize are in your diet:
1. Processed Meats
While quality meats, fish and dairy products can be included in an anti-cancer diet, processed meats are definitely something to avoid. The American Cancer Society states on their website that “The International Agency for Research on Cancer (IARC) has classified processed meat as a carcinogen, something that causes cancer. And it has classified red meat as a probable carcinogen, or something that probably causes cancer.” (4) A recent meta-analysis of 800 studies found evidence that eating 50 grams of processed meat every day (equal to about 4 strips of bacon or one hot dog) increased the risk of colorectal cancer by 18 percent.
Processed meats are those that have been treated, altered or preserved to improve taste and prolong freshness. They can contain additives such as nitrates and tend to be very high in sodium. A clue that is a meat is processed is if it’s been prepared in any of the following ways: salting, curing, smoking. Examples of processed meats include hot dogs, ham, bacon, sausage, and some deli meats/cold-cuts. (5)
2. Fried, Burnt & Overly-Cooked Foods
In early 2017, Britain’s Food Standards Agency launched a campaign to help people better understand, and to avoid, the toxin called acrylamide. Acrylamide is found in things like cigarette smoke and is also used in industrial processes like making dyes and plastics. What’s surprising is that acrylamide is also a chemical that forms on certain foods, especially starchy foods like bread, crackers, cakes and potatoes, when they are cooked for long periods at high temperatures. (6)
The International Agency for Research on Cancer classifies acrylamide as a “probable human carcinogen” based on data showing it can increase the risk of some types of cancer in lab animals. (7) Acrylamide is mainly found in highly-cooked plant foods like potato and grain products, such as French fries, potato chips, and to some extent coffee. The chemical reaction occurs when certain starchy foods are cooked above about 250° F. This causes sugars and the amino acid asparagine to create acrylamide. Note: Acrylamide does not form (or forms at lower levels) in dairy, meat, and fish products.
3. Added Sugar
Sugar can do more than increase your calorie intake and contribute to an expanding waistline— high consumption of added sugar has also been associated with increased cancer risk. There’s evidence that added sugars, such as high fructose corn syrup, may increase the risk of esophageal cancer, small intestine cancer, colon cancer and breast cancer. (8, 9, 10) A number of studies have found that sugar not only contributes to problems like obesity and diabetes, but is also linked to increased growth of tumors and metastasis.
Here’s another reason to avoid too much sugar: studies have found that people getting 17 to 21 percent of calories from added sugar face a 38 percent higher risk of dying from cardiovascular disease compared to those who got just 8 percent of their calories from sugar. (11)
4. Foods High In Additives
A 2016 study published in Cancer Research discovered a link between common food additives and colon cancer. Researchers at Georgia State University’s Institute for Biomedical Sciences found that mice that regularly ingested the dietary emulsifiers called polysorbate-80 andcarboxymethylcellulose experienced exacerbated tumor development and increased, low-grade inflammation and colon carcinogenesis. (12)
These emulsifiers act as “detergent-like” ingredients in the gut, significantly changing the species composition of the gut microbiome. Alterations in bacterial species can result in bacteria expressing more flagellins and lipopolysaccharides; in other words, changes in the microbiome can interfere with functions of the immune system, promote inflammation and increase harmful gene expressions. What types of processed foods and products contain these emulsifiers? Examples include dairy products such as ice cream, creamy beauty products, toothpaste, mouthwash, laxatives, diet pills, water-based paints, detergents and even vaccines.
5. Rice Products
Drinking water contaminated with arsenic can increase a person’s risk of lung, skin and bladder cancers. That’s why there are clear limits set for the amount of arsenic allowed in water. But what about the arsenic present in the food supply? Turns out, most Americans get more arsenic from the foods in their diet than from the water they drink. So is arsenic poisoning from foods like rice something you need to consider?
While babies potentially face the highest risk, excess arsenic isn’t good for any of us. A 2012 Consumer Reports investigation found arsenic in every brand of infant rice cereals it tested – nearly ten times the legal limit for drinking water! Subsequent testing was even more dire: just one serving of infant rice cereal can put children over the weekly maximum advised by Consumer Reports. (13)
According to the The Environmental Working Group’s (EWG) website, “Heavy metals like arsenic, cadmium and lead are naturally present in water and soil. In some places, intense concentrations exist as a result of industrial pollution and decades of agricultural use of lead- and arsenic-based pesticides.” (11) Organizations like the EWG and the World Health Organization now recommend limiting consumption of rice and rice-based foods (including those containing rice flour) when possible and instead eat a varied diet of healthy lower-arsenic grains and sweeteners.
Just like with heart disease, diabetes, leaky gut syndrome and other autoimmune disorders, free radical damage or oxidative stress from inflammation is truly at the root of cancer formation. What does this mean in terms of choosing the very best cancer-fighting foods that you can? Lots of fruit and vegetables can help lower the risk of cancer and offer protective elements so these should be the bases of your diet. On top of that, obtaining enough healthy proteins and fatty acids keeps your immune system working properly and prevents muscle wasting, deficiencies, or hormonal and nerve problems.
Top 12 Cancer-Fighting Foods
1. Leafy Green Vegetables
Leafy greens are the cornerstone of any healthy diet since they’re exceptionally rich in vitamins, minerals, antioxidants and enzymes, yet very low in calories, fats, sodium and other toxins. Leafy greens of all kinds — nutritious spinach, kale, collard greens, romaine, arugula salad, watercress, etc. — are rich in antioxidants known to combat cancer, including vitamin C and beta-carotene (a type of vitamin A).
And the benefits keep coming; as natural sources of glucosinolates, they also contain antibacterial and antiviral properties, inactivate carcinogens, help reprogram cancer cells to die off, and prevent tumor formation and metastasis. These powerhouse chemicals are known to break down during the chewing and digestion process into biologically active compounds that prevent cancer cells growth, which are referred to as indoles, thiocyanates and isothiocyanates.
Isothiocyanates (ITCs) found in leafy greens, which are made from glucosinolates, have been reported to help detox your body at the cellular level. Add a handful of leafy greens to your lunch and dinner to increase your nutrient intake; to make obtaining them simpler, try juicing vegetables for near perfect health. Vegetable juices are very easy to digest and make yourself at home. The Gerson diet meal plan even advises cancer patients to drink 13 glasses of freshly prepared juice daily!
2. Cruciferous Vegetables
Cruciferous vegetables are known to be powerful cancer killers and some of the best vitamin C foods widely available. Many are rich in glutathione, known as the body’s “master antioxidant” since it has high free-radical-scavenging abilities. Nearly all members of the brassica family of cruciferous vegetables are nutrient-dense sources of a family of phytochemicals called isothiocyanates that are linked to cancer prevention. In addition to isothiocyanates, cruciferous veggies like cabbage and broccoli also contain sulforaphanes and indoles — two types of strong antioxidants and stimulators of detoxifying enzymes that protect the structure of DNA.
Add one or two kinds — including broccoli, cauliflower, cabbage or Brussels sprouts — to three mostly plant-based meals daily in the form of roasted veggies, soups or stir fries, or dip them into hummus or Greek yogurt for a healthy, fast snack. Additionally, many other vegetables are beneficial for lowering cancer risk, including onions, zucchini, asparagus, artichokes, peppers, carrots and beets.
The ORAC scores of nearly all berries are very high, making them some of the top high-antioxidant foods in the world. Blueberries, raspberries, cherries, strawberries, goji berries, camu camu and blackberries are easy to find and use in numerous types of recipes — which is good news considering they supply vitamin C, vitamin A and gallic acid, a powerful antifungal/antiviral agent that increases immunity.
Berries are especially rich in proanthocyanidin antioxidants, which have been observed to have anti-aging properties in several animal studies and are capable of lowering free radical damage. High amounts of phenols, zeaxanthin, lycopene, cryptoxanthin, lutein and polysaccharides are other berry benefits. Less familiar “superfoods” mulberry, camu camu and goji berries have been used in traditional Chinese medicine since around 200 B.C. to increase immunity and energy, so look for those in powder or dried form in health food stores and online.
4. Brightly Orange-Colored Fruits and Veggies (Citrus Fruits, Squash, Sweet Potatoes, etc.)
Brightly colored pigments found in plant foods are a sure sign that they’re beaming with phytochemicals, especially carotenoid antioxidants. This is exactly the reason you want to “eat the rainbow” and vary the colors of the foods on your plate.
Carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin) are derivatives of vitamin A found in many citrus fruits, sweet potatoes, berries, pumpkin, squashes and other plant foods. (14) One of the most researched is beta-carotene, an essential nutrient for immune functioning; detoxification; liver health; and fighting cancers of the skin, eyes and organs. Two nutrients that give these foods their signature dark hues include lutein and zeaxanthin, which have been shown to help prevent eye and skin-related disorders since they act as antioxidants that filter harmful high-energy blue wavelengths, protecting healthy cells in the process.
When it comes to carbohydrate-rich veggies, studies show that complex carbs, including sweet potatoes, carrots, beets, other tubers and whole-grain foods, is related to a reduced risk of several types of cancer, particularly of the upper digestive tract. This is likely due to a favorable role of fiber, but the issue is still open to discussion. In contrast, refined grain intake and high glycemic load foods are not apart of an anti-cancer diet. These have been associated with increased risk of different types of cancer, including breast and colorectal. (15)
5. Fresh Herbs and Spices
Turmeric, which contains the active ingredient curcumin, is one of the most powerful ingredients in an anti-cancer diet because it’s been shown to decrease tumor size and fight colon and breast cancer. Along with easy-to-use black pepper, turmeric absorption is enhanced and better able to fight inflammation. Aim for one teaspoon of turmeric powder and 1/4 teaspoon of black pepper or more daily, which can easily be used in a tonic drink, with eggs or in a veggie stir fry. You can also take curcumin supplements; aim for 1,000 milligrams daily.
Additionally, other herbs that act as immune system boosters include ginger, raw garlic, thyme, cayenne pepper, oregano, basil and parsley — which can easily be used in many recipes, juices, dressings and smoothies.
6. Organic Meats
Organic meats including beef or chicken liver are recommended on many cancer-fighting diets since they’re considered some of the most nutrient-dense foods on the planet and extremely high in vitamin B12. Consuming organic meats as part of a “nose to tail” approach to eating animal proteins provides minerals that help cleanse the liver and enhance the ability to remove toxins from the blood and digestive tract.
Detoxifying with rich sources of selenium, zinc and B vitamins helps purify blood; produce the bile needed to digest fats; balance hormones naturally; and store essential vitamins, minerals and iron. These mineral-rich foods can help counteract the effects of alcohol, prescription drugs, hormone disruptions, high triglyceride levels, low potassium, obesity and viral infections.


Cooking in a bain marie is a traditional cooking method that is gentle on food, such as steam or water cooking. It is therefore impossible to burn them. You are therefore unlikely to miss your cooking because the temperature is limited to the boiling point of water.
The electric bain marie keeps your sweet and savory preparations warm. It is very effective for reheating your dishes, for melting food or for cooking gently.
This device is essential for all catering professionals: cafes, restaurants, buffets, cafeterias, canteens, self-service. You can also use it in pastry making to melt chocolate, margarine, butter.
The electric bain marie can be used as a dish warmer; culinary preparations which require slow and gentle cooking and which do not withstand direct contact with the heat source such as boiled eggs.
If you are looking for a quality electric bain marie, we invite you to find below the top 10 best- selling electric bain marie on the internet.
List of 10 Best Electric Bain Marie
1. VEVOR 110V 6-Pan Commercial Food Warmer 850W Electric Countertop Steam Table 15cm/6inch Deep Stainless Steel Bain Marie Buffet Large Capacity 7 Quart
Large Capacity For Your Prosperous Business: Our buffet food warmer includes a large power pan (27. 4L x 23W x 10. 5H in measurement, single: 13L x 7W x 6H) using six compartments & lid included. Bain Marie foundation which operates with 6 inch deep regular dimensions compartments of all sizes, synonymous to suit all events.
Thermostatically Control Keeps Hot Dishes At The Ideal Temperature: Temperature may be adjusted from 30 to 85 centigrade( 86-185℉). Retains hot dishes in the perfect temperature; if the temperature increases to the specified temperatures, the heating system stops; if the temperature is below the specified temperature, the heating system starts. More energy saving to you personally. Great for catering, restaurants, parties and vacations.
Decent And Durable Stainless Steel Construction: Constructed with thickened 304 food grade stainless steel, simple to wash, additional durable that leaves each client problem free.
2. INTBUYING Food Soup Warmer Stove Bain Marie Commercial Canteen Buffet Steam Heater 12”x8.7”x4” Pan With glass shield
Uniformly Warmed & Lasting: This food warmer with 5 segments consists of stainless steel 304, that can be distinguished by regular heating, nontoxic, non-polluting, and also its own exceptional material creates the item have a very long service life.
Temperature Controllable: The temperature of the commercial soup wider stove is flexible, the controller scope of this electrical heater is 122℉~212℉（50℃~100℃）, the temperature within the plate is all approximately 86℉~176℉（30℃~80℃）, also this cooker is easy to use.
Large Capacity: Together with 5 wells, also 13″*10.5″*4″(32.5cm*26.5cm*10cm) for every container, you are able to package a number of dishes, such as soups, which can be convenient and economical for areas where you want plenty of food that is prepared, including canteens, buffets, along with building sites.
Straightforward Operation: Every one of those conventional bain marie base could be altered, these pockets are synonymous for many events. Along with the button is simple to work and the indicator light is clear.
3. Zica ZCK165A Commercial Stainless Steel Electrical Bain Marie Buffet Food Warmer Steam Table for Catering and Restaurants
Efficiency: Multi-ring heating tube, evenly heated, durable heating preservation.
Security: Stainless Steel refining, one-piece molding, angle grinding, stress and drop immunity, longer service lifetime. Produced in Accord with the cleanliness and security directives, substance corresponds to food product standards
Wide Application: For buffets, resort breakfast places, brunches, catering, parties, wedding banquets and self-improvement surroundings.
4. ZXMOTO 4 Pan Commercial Food Warmer 110V Stainless Steel Electric Bain Marie Buffet Food Warmer 44 Quart Countertop Steam Table for Catering and Restaurant
Thermostatically Control: Temperature may be adjusted from 0 – 110℃, keep the food in a perfect temperature. After the temperature climbs to the specified temperature, the food warmer will probably discontinue heating, and saving electricity.
Premium Quality: ZXMOTO commercial food cooler made from food-grade stainless steel material, durable and simple to wash. The plan of U-shape heating tubing includes a huge heating space, uniform heating system, and effective heat transfer.
Dimension: This electrical bain marie food warmer attributes using 4 pan, measurement of every pan is L 11.8″ x W 9.5″ x H 5.9″, which may display four different meals at once.
Faucet Design: This stainless steel buffet bain marie has faucet layout, which will be convenient to clean the water in container after applying this electrical seam table.
5. VEVOR 4-Pan Bain Marie Food Warmer 6-Inch Deep, 110V Food Grade Stainelss Steel Commercial Food Steam Table
Advanced Quality – Built using complete thick food-grade stainless steel stuff, this Bain Marie steam table consists made of durability, durability, and simple cleaning. The stainless steel sheet is 0.03-inch (0.7 mm) in thickness.
Glass Shield Design – A detachable tempered glass guard is adopted, using an unbelievable thickness of 0.3-inch (8 mm). With this glass protector, guests may quickly pick foods, without fretting about hygiene.
Large Capacity – Our Bain Marie warmer contains four large-capacity food pans, using four compartments & lids included. Each pan has been 12.8″x10.4″x5.9″ (325x265x150 mm) in size. The 6-inch thickness makes every food pan 50 percent more power than many others.
Fast Heating – Using a push button for accurate control of temperatures, 86-185℉(30-85℃) flexible, our Bain Marie food warmer comes with a thermometer to get immediate monitoring of their real time temperature, and 2 indicators to reveal working standing. It disturbs a 304 stainless steel U-shaped heating tubing, with all three-dimensional heating, for effective heat transfer. (NOTE: Don’t dry burn off the heating tube. The heating tube ought to be submerged in water.)
6. TAIMIKO Bain Marie Food Warmer Buffet Warmer Server Steam Table Stainless Steel Electric Countertop Container Temperature Control for Catering and Restaurants Commercial Grade 1350W 1/6 GN x 6 Pan
Commercial Electric Bain Marie Buffet Food Warmer: Our buffet food warmer includes a large power pan (23L x 14.8W x 9.4H in measurement ) using six lid & pockets included. NOTE: Don’t dry the heating tubing. The heating tube ought to be submerged in water.
Durable cloth: Commercial Food Warmer consists of 304 food grade stainless steel, so it’s durable, secure and simple to wash. This Commercial Food Warmer stainless steel frame is welded in complete circle, not rivets.
Flexible Temperature: Evidence knob to correct level of heat from low to high. Adjustable temperatures ranging from 0 to 85 centigrade. The socket design makes it effortless to release water in the container. Since the boiling point of water is 100 degrees, the real temperature can’t achieve 110 degrees.
7. DULONG Commercial Electric Bain Marie Buffet Food Warmer
This high quality bain marie brings amazing value for regular caterers. It’s designed to provide excellent performance day after day in most circumstances. The big full size 1/6 GN dimensions bain marie is full with 6×1/6 GN pans and lids.
Six different buffet utensils can continue to 3 separate dishes warm for serving. It’s very easy to wash, wet heating unit with drain tap and adjustable temperature control fitted to front. The versatile 6 Pan Food Warmer is a complete best value-for-money, excellent for buffet service and celebrations where majority food in ideal temperatures is needed. This amazing bain marie is attracted to you in an unbeatable cost, it’s an outstanding purchase!
8. 5-Pan Bain-Marie Buffet Food Warmer Restaurant Kitchen Equipment
This thrilling new bain-marie is built of really thick top quality stainless steel. It gives high-efficiency functionality and can be equipped with a thermostat for simple temperature control. They are very simple to use and quite dependable. It’s 5 kettles and can take five half size utensils, 4″ deep. In reality that this buffet warmer is excellent for restaurants, hotels, banquet halls and cafeterias but may work good around the house or for catering functions because of the suitable 110V electrics!
9. LACOR GN 1/1 230 V Stainless Steel Electric Bain Marie Set
Lacor is a producer that completely caters to the requirements of gastronomes and connoisseurs. Lacor supplies a variety of products that are pleasing that aren’t just utilized, but also in five star hotels.
In addition to covering stainless steel kitchenware in a vast variety of shapes and dimensions, the scope also has table utensils, bakeware and coffee and tea sets.
10. XiuPan 2 Pots Commercial Electric Food Warmer Bain-Marie Buffet Countertop Warmer
Quality Warranty – This dining table steamer consists of high quality 201 stainless steel, that is finely hairline brushed. It creates the sink anti-rust and anti-corrosive – ideal use in demanding commercial settings such as restaurants or hotel kitchens.
Powerful Heat Function – Separate holding temperatures using greater heat retention is controlled with an infinite controller knob. Infection may be adjusted by 30 to 85 degree centigrade.
Superior Working Experience – Within the sink, the most unique curved design in the corners make it easier to wash and will accelerate the basin cleanup procedure.
Durable and Safe – All switches are specially created with mechanical defenses for security and reliability.


Corral Bar & Grill
We’re lucky at Black Bull -- because we can enjoy a superb restaurant experience, complete with panoramic mountain views, right here at our own club.
The Corral Bar & Grill offers a tempting and broad ranging menu that changes weekly, always featuring fresh house-made foods which are sourced locally as much as possible. Peruse our extensive wine list, selection of top-shelf liquors—or try Black Bull’s signature cocktail, the “Hucklebully.” Depending on your mood (and the weather), you can dine inside or al fresco, or why not come in for a quick snack at ‘the turn’ during an afternoon round of golf?
Great food, great company, and a relaxing, casual atmosphere—that’s what the Corral Bar & Grill is all about
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Last year (2015), I played an RPG for Playstation 2 called Persona 3 FES. The plot is set in Japan and the game shows various aspects of Japanese culture. Among often featured events are scenes where the characters go out to eat ramen (a noodle-based dish that is very popular in Japan) and takoyaki (roasted octopus dumpling).
Well... I have to admit that, despite being of Japanese descent, I had never eaten either ramen or takoyaki. The noodles-based dish I've known from my childhood is just udon (simple noodles) cooked in water with shoyu (soy sauce). The only thing with "ramen" in the name I had ever eaten was the instant noodles from Nissin Foods labeled as "instant ramen", but I guess this doesn't really count :P . I've always heard a lot about both ramen and takoyaki, but had never stopped to think about them. Only after playing Persona 3 I actually realized I had never eaten either of them! ... Yes, weird, but it's true.
A few months ago, my mother and I came across a ramen-ya (or ramen shop, a restaurant specializing in ramen) and decided to enter. We ordered the cheapest option, just to get a sense of what ramen tasted like. We got a large bowl of broth with noodles and seaweed flakes inside, and three very thin pork slices and a half boiled egg on top. Was it good? Yes, it was, but... not as much as I thought it should be. The taste didn't go much beyond the good ol' udon in shoyu, and left that impression that something wasn't quite right... I don't know if the people running the place are Japanese (the staff at least wasn't) and I don't know how close it gets to a ramen shop from Japan, but their food left much to be desired in my opinion. Even though we had ordered the simplest option, and even though I don't know how true ramen should taste like, I believe the acclaimed ramen is supposed to be something unique, on a different level, and not possible to simply be compared to udon hastily cooked in shoyu. After this frustration, I decided to leave the curiosity about ramen aside for the moment. Maybe another day, at a better restaurant ...
Forward to end of March 2016. I was writing a fan fiction about the aforementioned Persona 3. It was a scene featuring a Japanese food, and I decided to research about it to reduce the chances of writing wrong information. This research took me to a site with Japanese food recipes and, by chance, I stumbled upon their ramen recipe. Then, something unexpected happened. I don't know what got into me, and I had the crazy idea of trying to make ramen...
I found a problem right away. The recipe was in English, and, to my surprise, I found that cooking vocabulary was quite different from the "normal" vocabulary I was used to. Literal translations of verbs and ingredient names often make no sense in Portuguese (my native language), and I had to consult sites with Portuguese to English translations of cooking terms. Once I was able to decypher the terms, I could understand the recipe reasonably. It actually didn't seem that complicated, and yet I had the impression that it had the potential to turn out better than the ramen from that restaurant!
I'm not much into cooking (my lack of will to cook, as well as my lack of ability in the kitchen partly because of my vision impairment, are some of my greatest worries), but since that crazy idea managed to get me motivated, I figured I'd try to take advantage of the situation. Who knows? Maybe if I get incentives to practice, I might end up learning to like cooking, or at least come to not dislike it so much...
I can cut the ingredients (like vegetables) reasonably well, although it takes more time than it normally should. The biggest problem is to tame the beast called stove. Without the ability to see, I still don't know how to tell when things have cooked enough, for example. For now, my mother is helping me with the stove.
Fortunately, everything went fine as we followed the recipe, and our ramen got ready! Below is a picture of it:
The difference from the recipe was that I didn't use the "angel hair pasta in baking soda" workaround that was meant to substitute for the Japanese noodles (I used fresh ramen noodles from our local Japanese grocery store ). Also, I didn't put moyashi (bean sprouts) on the topping because I don't like it much.
In the end, fortunately the ramen was to our liking. It was a bit of work but I think it was worth it. And yes, it turned out better than the one from the restaurant! I still don't know how real ramen is supposed to taste like, but according to visitors' comments on the recipe's page, some said the results reminded them of the ramen they had had in Japan. So, I'll consider this as a reasonable approximation.
Alright. The ramen's done. Now, I need the takoyaki...


Nickelson Farms began in 1998 with a few Registered Angus and cross-bred cattle. We both grew up in Southeast Missouri on cattle farms, learning from previous generations the importance of beef production.
In 2008 we purchased our first registered Herefords, and have grown from there. It is our primary goal to produce cattle for local producers providing them with quality bulls, replacement heifers, and feeders. One of the best things about this business are the friends made along the way!


Covington’s MainStrasse Village is a great place to visit morning to night. You can pick up your morning coffee or eat brunch at many of the restaurants in the village, have lunch at a sidewalk café, or grab a late night drink and listen to some Jazz. This group of buildings, most of them built in the 1800’s has restaurants, bars, and apartments. In the center of the village is the Girl with Geese fountain which tops off the nice appeal of the area.
6th and Main Street, Covington


Excellent coffee right from Liverpool, much better than Starbucks, Costa and Cafe Nero.
We are extremely proud of our coffee, suppliers, roasters, farmers and our heritage. After years of hard work, research, dedication and perseverance, we now have the winning formula which combines the world’s best coffee beans, the best British coffee roasting techniques and the history of Liverpool in one journey from seed to cup.
We look forward to sharing our very special coffee with you.
Creating the extraordinary coffee flavour
Just tried our first mugs of Liverpool Coffee. Delicious – smooth and tasty with a great aroma.
Let me tell you; this is FABULOUS! Such a lovely coffee bean. Lovely packaging and perfectly fresh coffee.
The first thing I look forward to in the morning is my cup of coffee. I have a bean to cup and Liverpool Coffee Company did not disappoint. The beans were fresh and aromatic and the flavour was rich and balanced. My double espresso mid-morning is delicious and I would not be using any other supplier… thank you Liverpool Coffee Company! You make me smile in the morning!
From the minute my coffee arrived I loved the luxurious packaging. I love coffee and only drink it black so the flavour is really important. I’ve never used an Indian coffee bean before, and this was such a rich flavoured, smooth coffee. I’d highly recommend Liverpool coffee.
Liverpool Coffee is by far the best around, all my customers comment on how fabulous and beautifully fresh it is. Also excellent customer service from start to finish. I would 100% recommend to anyone thinking of switching to Liverpool Coffee.
Born & Bred


Dishes inspired by the bountiful Pacific Northwest,
sourced locally and executed thoughtfully.
The Hive Catering Co. is a full service catering company providing scratch-made meals cooked onsite - including at remote locations and venues that lack kitchens throughout the Willamette Valley. Because quality is at the forefront of our mission, we serve dishes made with locally sourced ingredients.
Our team can accommodate service styles including stationary food displays, family-style meals, formal plated dinners, and displayed and passed hors d’oeuvres for weddings, corporate and non-profit events. We serve intimate occasions to large gatherings for private parties and public events in Portland and the surrounding area.