Here is a detailed post which will not only guide you for the brand of pressure cooker but also have some yummy recipes to try with 🙂
History of Pressure Cooker
Process of cooking food, using some liquids or water, in sealed vessel is known as Pressure Cooker. Pressure cooking is the one type of method of cooking, in which food cooks faster than another cooking methods. Invention of Pressure Cooker brings comfort in the life of ladies. Now a days using Pressure Cookers while cooking become a routine. Pressure cooker entered in the kitchen in 1938 in the New York City. After that America & Europe starts manufacturing of pressure cookers.
As pressure cooker entered in the kitchen cooking became an easy task than before as well as it saves time & fuel too. Now a day’s Pressure cooker is an essential equipment of every kitchen, every woman want to check its durability before purchasing. And it is safe & easy to use. It’s really easy to use but also you should handle it with care.
How Pressure Cooker brings Comfort in life
I remember that my Aaji (Grand-Mother) used to woke up very early in the morning means near about 3-30am, on festivals to cook Puran Poli. Cooking puran was time consuming process, they had to soak daal for 3-4 hours to cook fast after that was cooked in boiled water. But now using Pressure cooker cooking Puran Poli becomes easy, time saving & happy process, because Pressure cooker cooks ingredient in one third of the cooking time. As like cooking Puran Poli, Idali, Dhokala, Boiling Eggs, and Cooking Chicken-Mutton become a child stuff. Even you can bake a cake in Cooker. Thanks to Pressure Cooker.
That’s why Prestige said “Jo Biwi Se kare Pyaar, Woh Prestige Se Kaise Kare Inkaar”
So friends, now we are going to take look of the two popular brands of Pressure cookers that is Prestige & Pigeon.
Which Brand Pressure Cooker is best in India ?
Prestige is well-known, popular & prestigious brand all over the world for kitchen appliances. From 75 years Prestige manufacturing highest quality material & brings modern manufacturing techniques to all cookware. The Prestige Popular Aluminium Pressure Cooker is made up of with the virgin Aluminium to avoid contamination while cooking. Cookers are available in stainless steel, Aluminium hard anodized bodies & microwave friendly bodies. Stainless steel & Aluminium bodies are best for daily or rough & tough use. It has new improved handles for durability & safety. Cooker has Anti-bulge base for long-lasting use. You can choose capacity of cookers as per you requirement.
As compare to Prestige, Pigeon entered in market some decades ago but it really captured market well. Wide range of cookers available here according to the capacity Pigeon manufactures Pressure cookers from 2litres to 12liters. Outer lid & Inner lid pressure cookers are available in Aluminium Pressure Cookers. Pigeon also manufacture ceramic coated nonstick cookers & hard anodized cookers.
Pigeon Pressure Cookers are made up of with best quality of Aluminium. These are Gas Stove & Induction stove compatible. It has user-friendly handles. There is no boxes inside. The manufacturer provides best quality material in affordable price. The Pigeon Pressure Cookers are strong, sturdy & durable.
Which is the Best Pressure Cooker in India? 2020 Guide
|Product → Description ↓||Pigeon Favourite Induction Base Aluminium Pressure Cooker with Outer Lid, 3 Litres, Silver||Pigeon Favourite Al Outer Aluminum Pressure Cooker, 5 Litres, Silver||Pigeon Favourite Outer Lid Aluminium Pressure Cooker, 3 Litres, Silver||Prestige Popular Aluminium Pressure Cooker, 3 Litres|
|Best Buy Price||Best Buy||Best Buy||Best Buy||Best Buy|
|Frame Material||Aluminium, Anodised||–||Aluminium, Anodised|
|Package Contents||1-Piece Pressure Cooker (3 Litres)||1-Piece Pressure Cooker (5 Litres)||1-Piece Pressure Cooker (3 Litres)|
|Item Weight||2.56 kg||1.72 kg||1.1 kg||—|
|Advance Feature||Boiling & Slow Cooking||Four Level Safety||unique gasket release system, metalic safety plug|
|Special Feature||Gas Stovetop Compatible; Induction Stovetop Compatible||Gas Stovetop Compatible|
Are these pressure cookers Multipurpose??
These are multipurpose cooker, you can use this cooker to cook Daal, Rice, Sabzi, in some minutes. You can bake a cake in it. I have Prestige 9litre & 3litre cookers both are working fine. I have Idali stand which is adjustable in our 9litr cooker so I can make Idali in it, Puran, boil vegetables for Pav Bhaji, boil vegetables in for Paratha as well as for various soups, Chicken-Mutton will be ready in 15-20mins, lots of dishes can prepare earlier with the help of cooker. And as mentioned above its contamination rate is zero percent so we can cook various dishes without tension. This size is perfect for 2-3 members. This cooker is Gas Stove Compatible.
Here I will share my Methi Paratha recipe with you,
- Methi (Fenugreek)
- Haldi (turmeric) – ½ tablespoon
- Jira Powder (Cumin Powder) – 1 tablespoon
- Dhana Powder (Coriander Powder) – 1 tablespoon
- Salt as per taste
- Green Chillies 5-6 nos.
How to Make Methi Paratha –
- Clean Methi (Fenugreek) properly
- Wash it with water
- Put it for drying for some minutes
- Take that Methi in cooker pot
- Add Haldi (turmeric)(1/2 tbsp), Jira Powder(1tbsp), Dhana Powder(tbsp), Green Chiilles 5-6nos., Some ginger garlic paste & Salt for a taste.
- Put that pot in a cooker.
- Allow it to cook for 5-7 minutes. (Now batter is ready)
- Take ready batter then add wheat floor in it also add rice floor. Allow it soak for 15 mins.
- Roll your Paratha & roast it on low flame.
- Serve Paratha with dahi (Curd) or chutney.
Try it …its really yummy.
As explained above you can make any vegetable Paratha like Spinach, Carrot, Beetroot etc. With the help of cooker. That’s why I said Pressure Cookers are multitasking partner of our Kitchen.
Safety Features of Pressure cookers
Now we will discuss about safety features, safety is really important aspect while cooking. Prestige 3-litre pressure cooker is designed with some safety features for our safety. It has unique safety feature that is gasket release system, which releases inside pressure safely outside the cooker. Also it is combined with the metallic safety plug, which is used to releases excess built up steam whenever the pressure rises beyond a safety level to prevent any kitchen mishap. The Pigeon pressure cooker comes with four level safety for better usage.
As mentioned above that are some safety features comes with cooker while manufacturing. But we should also take care of it while handling like
Do’s for pressure cookers
- Pour proper quantity of water at bottom in the cooker.
- Put plate under Cooker pots.
- Set cooker pots perfectly one above the other.
- Check ring before putting lid on the cooker for closure.
- Set whistle perfectly.
- Check time when you started gas stove.
- Allow it to cooling for some minutes as cooking is over.
- As it get cool remove whistle, open up lid.
- Take off cooker pots from it.
- Remove remaining hot water & plate
- Wash it with cool water & make it dry with cotton napkin.
- Put ring in the freezer.
- Fit handle screws tightly if it get loose.
Don’t’s for pressure cookers
- Don’t forget pour water at bottom of the cooker.
- Don’t use cooker without its ring.
- Don’t remove whistle as cooker is not properly cool down.
- Don’t remove lid before cooker gets cool.
- Don’t take face over the cooker while removing lid.
- Don’t soak anything in the cooker as it is Aluminium material it can allow acidic reaction with soak food and may be it causes food poisoning.
As if you take care of yourself & the cooker while handling the cooker you won’t face any mishap. And you will enjoy cooking with the help of your Pressure Cooker. We are using Prestige Cookers from last 15 years still it is in good condition. And one of my friend is using Pigeon Pressure cooker from last 3 years that is also working well.
Cleaning of for pressure cookers
It is easy to clean. It is not dishwasher friendly.
As it is Aluminium body you can use any type of liquid & bar soap for cleaning.
Again I am sharing one technique to clean cooker easily which I use once in a month. We are using these Pressure Cookers daily for cooking due to this it is dealing with heat & steam. Due to steam its color turns to slight grey at bottom from inside so squeeze half lemon in the pressure cooker after pouring water at its bottom before while cooking. And at its outer side directly dealing with direct flame that’s why outer bottom part of Cooker got sticky black. It is hard to wash. So follow the technique, Fill cooker half with the water add ½ tbsp. any detergent powder then squeeze lemon in it & allow it to boil for 10mins. This way it get clean from inside. After 10mins pour that boiled water in any other pot & dip cooker in it, this way it will get clean from outside. After dipping cooker 10mins in that boiled water wash the cooker with your regular method. After all this process you found your cooker looks clean & as like new.
Prestige & Pigeon both Pressure cookers are having 5-Years warranty from manufacturer side. The cooker comes with ISI Mark.
Please read instructions very carefully before use.
Final Recommendation on best pressure cooker in India 2020
My Mother, Mother in law is using Prestige 9litre cooker from last 15 years still it is working properly. My Sister in Laws are using 5litre & 3litre cookers from last 5 years they are also happy with it. So we are a Prestige family. But we all are using Aluminium body it is really good for rough & tough use. And, I gifted Pigeon 3litre cooker to one my friend 3 years ago that is also performing well.
So you can choose cooker as per your requirement if you have joint family can go with 10 litre & 12 litre & if your family is small choose 2 liters, 3 liters etc.
If you take care of it properly your multitasking kitchen partner will be with you for long time.
|Product → Description ↓||Pigeon Favourite Induction Base Aluminium Pressure Cooker with Outer Lid, 3 Litres, Silver||Pigeon Favorite Al Outer Aluminum Pressure Cooker, 5 Liters, Silver||Pigeon Favorite Outer Lid Aluminium Pressure Cooker, 3 Liters, Silver||Prestige Popular Aluminium Pressure Cooker, 3 Liters|
|Best Buy Price||Best Buy||Best Buy||Best Buy||Best Buy|


It was all about food. So we talked a little bit about ingredients, we played some games to challenge our senses and of course we cooked and dined together.
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Ah Easter. The day of bunnies, chocolate, and refined restraint on eating the entire day’s loot in one sitting. I know for some Easter is a religious weekend but for me it is about chocolate, four day weekends, and…well there isn’t much else. This is the best time of year because this is the only time that the rare and highly sought after Red Tulip chocolate emerges from its hibernation. The chocolate that only is seen around Easter, but when it comes out it will whip Cadbury’s butt any day. My affection for Red Tulip aside, I am not saying Cadbury is bad, but you can get that in many forms all year round, the Red Tulip experience is a once a year delight. Yes, perhaps its rarity makes it seem more delicious than it is…oh wait, my mistake, that’s completely wrong, it’s a godsend. And not those weird Ferrero Rocher ads where those weird nutty chocolate things fell from the gods, no, Red Tulip rabbits of various sizes with pink and blue waistcoats and bow ties should be falling from the sky not those.
Eggs have always been used for Easter because they represent rebirth and the beginning of life. Something which comes with a lot of images of hatched baby chickens and pastel colours as well. The earliest Easter eggs were not the chocolate kind though. They used to just be painted chicken or duck eggs that were dyed various colours with vegetable dye and charcoal. I recall painting a few blown eggs as a kid, though it was more a paintbrush and random squiggles around it with the odd dot or two. I may have only done it once or twice, I wasn’t overly fussed about it, and what were you supposed to do with them when you’re done? Display them somewhere? I suppose giving them as gifts as was traditional but that didn’t happen.
Away from the painted eggs, the very first chocolate Easter egg was created by the Victorians in Bristol, England in 1873. It was made by a company called Fry, Vaughan & Co. and instead of being the delicious smooth chocolate we have today, it was bitter dark chocolate with a grainy texture. They also most likely would have been decorated by hand with marzipan and given as gifts by the rich. Much too fancy I think, though those Victorians were an extravagant bunch with their chocolate tastes.
These were the only chocolate eggs until Cadbury tried to make their own Easter egg a couple years later. Cadbury had been making solid eggs since 1842 but were unable to make finer hollow eggs. Cadbury’s first Easter eggs in 1875 were made of dark chocolate with a plain smooth surface and were filled with sugared almonds, but compared with Fry’s it wasn’t as successful. It wasn’t until the launch of Cadbury’s Dairy Milk Chocolate in 1905 that their Easter egg sales improved, and improved tremendously. It was so popular it not only increased the sale of Easter eggs but it also made them a seasonal best seller, something that remains true today. Cadbury merged with Fry’s, Vaughan & Co. in 1919 but still couldn’t produce the quality eggs Fry’s was making. May I say, Cadbury also bought out Red Tulip, along with other companies, in the 80s when they were trying to conquer Australia. Very conquery Cadbury when it comes to other companies and chocolate, very conquery indeed.
So, now you know. While you are all eating delicious chocky eggs, bunnies, bilbys, chickens, or any other chocolate styled thing today you can think that it all started with one Bristol company that brought the Easter egg to the Victorians and subsequently the rest of the world.
Have a wonderful Easter, try not to get melted chocolate on your books, and have a great day!


Q: Is ascorbic acid identical to vitamin C?
A: Contrary to popular belief, they are not structurally identical. This acid is created in a laboratory and is an artificial, reduced form of natural vitamin C. If you want a truly natural vitamin C supplement, it can only be found in natural health supplements, whole food vitamins, and organic vitamin C.
Like most people, I grew up with the assumption that although ascorbic acid was created synthetically, it was structurally identical to natural vitamin C. Not only was I taught this in school, but that also is the impression we are given by everyone else. It wasn’t until very recently that I discovered that these two versions are not the same, structurally speaking.
Why is ascorbic acid used instead of natural vitamin C?
The C vitamin is a naturally occurring nutrient found in countless fruits and vegetables. However the problem is that when it is heated, the vitamin breakdown and becomes useless. So if you heat up your food, it’s gone. This really poses a problem when it comes to liquids like orange juice. Pasteurization (boiling to kill off bacteria) is required for virtually every beverage sold today in the United States.
Ascorbic acid was invented as a synthetic version to replace the natural form which is destroyed by heat. So when you drink that glass of orange juice in the morning, you aren’t actually consuming natural vitamin C. Rather, you are consuming synthetic ascorbic acid which was added to replace the original.
What is the difference between vitamin C and ascorbic acid?
Government regulator bodies and most of the academic community agree that although these two things differ in structure, the benefits of each are the same. On the other side of the argument, there are those who claim the full benefits may not be realized with the synthetic form.
The Food & Drug Administration has permitted ascorbic acid to be identified as vitamin C. This is why beverages, foods, and supplements which are fortified with ascorbic acid can say they contain this vitamin. Technically they do contain it, since according to the FDA, they’re allowed to call it that.
However the natural vitamin C complex (as found in raw fruits and vegetables) contains additional components; vitamins J, K, P, and an enzyme known as terrosenase. One description I commonly read is that if you compare vitamin C to an egg, ascorbic acid allegedly only represents the protective outer shell, not what’s inside.
First of all I would like to say that none of the information or claims on this site have been evaluated by the FDA. No vitamin or supplement should be used for the prevention, treatment, or cure of a disease. I am not a doctor. Please consult one for advice. Nothing found on this site should be interpreted as medical advice.
Do both the synthetic form and natural form do the same thing?
The majority say that ascorbic acid performs the same functions. However there are many out there who say that natural vitamin C (the full structure) acts differently. I am not here to give my personal opinion and take sides. Rather, the purpose of this site is to publish the other side of the argument which is rarely discussed.
Many claim that the other components or “co-factors” which are not included in the synthetic form act as a catalyst; allegedly increasing the effectiveness of the vitamin. There are many other theories and studies which reportedly link to the two forms performing differently. It has been said that without those co-factors occurring naturally, your body may need to get them from its own reserves in order to fill in the missing pieces.
The Nobel Prize winner Dr. Albert Szent-Georgi (whom discovered vitamin C) reportedly said that “ascorbic acid simply cannot confer vitamin activity.” Whatever the case, it can be said that almost every supplement sold today only contain these “fractional” reproductions, and not the complete natural form which includes these other parts.
Another option: whole food vitamins
If you want to take the natural form of C (instead of ascorbic acid) you can obtain from most raw, uncooked fruits and vegetables. However vitamin C is water soluble, therefore you it leaves your body via urination after just a few hours. So unless you are eating these foods multiple times per day, you can see why many say it is best to also use supplements. Of course the problem is finding natural vitamin supplements which do not use synthetic versions.
How are whole food vitamins made?
Basically, the process involves taking fruits and vegetables which are rich in the desired nutrient (such as vitamin C) and extracting the water and inert substances through a cold vacuum procedure. What’s left is the natural vitamin complex.
How to get whole food vitamins?
Unfortunately, it’s extremely hard to find them at the store. Because they are most costly to produce (and therefore sell) most manufacturers don’t like making them and most stores don’t like selling them. However I have been able to get mine online for extremely affordable prices which I feel are comparable to the cheap big brands you see on the drugstore shelf. As we learn more about them, I predict whole food vitamins will become huge.


The story about meat being carcinogenic really got people yanked up… for obvious reason I should add. I mean, this is meat we are talking about here folks, meat!
In case you missed it, the story is that according to the World Health Organization (WHO), processed meats – such as bacon, sausages and ham – do cause cancer. Additionally, red meats are “probably carcinogenic” but there was limited evidence.
Just to be clear, processed meat is meat that has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives. It includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces. So according tot he BBC, simply putting beef through a mincer does not mean the resulting mince is “processed” unless it is modified further.
The purpose of my post today is not to get into a discussion on whether the report is right or not, no I will leave that to the scientists. For now all i want to do is to ask you: Will you quit eating meat? Are you concerned about it at all? Does it matter to you?
I am looking forward to reading your comments.


23 Mar Healthy Food & Drink Tips For Your Next Event
So, you’re trying to give an upcoming event some much-needed originality and energy. While choosing an out-of-the-box theme or unique aesthetic style can accomplish this, you’ll need to shell out some significant money.
However, one area that people tend to overlook in which you can spice up your next event: the food & drink choices.
You’d be surprised how innovative and original you can be when it comes to the menu you offer to your guests, and there’s an increasing desire for healthy food options nowadays.
Luckily, we here at Absolute Events by Corrine have been event planning in NJ and NY for over 2 decades. So, here are some tips for choosing healthy food & drink options that’ll be sure to wow your guests at your social or corporate events.
First things first, healthy breakfast/brunch event options.
For an early event where a breakfast or brunch menu is appropriate, whether it’s a conference or another morning affair, you can try serving half portions or smaller, rather than overfilling people and weighing them down.
Try whole wheat bagels instead of plain and use low-fat cream cheese and toppings. A fruit platter can work wonders, as it provides a healthy, energy-inducing snack to guests, while also brightening up the decor and adding a little color to the venue.
If fruit isn’t enough, beef it up with some yogurt or granola, or try oatmeal in a coffee mug. It’s more filling than it looks. The biggest thing is, stay away from donuts, pastries, or muffins.
As far as beverages, common breakfast and brunch drinks like juice and water are relatively healthy options already, and while coffee’s not the best thing for you, you could find yourself facing a mob of angry attendees if you fail to include it on the menu for a breakfast or brunch event.
Now, for healthy lunch choices.
Again, think about portion size. Sometimes even a mid-day event doesn’t necessarily require a full meal. You may be able to get away with some snacks like fresh veggies and dip, some trail mix in a bowl, or, again, a nice fruit platter.
However, if you know your guests will need a little more to keep them going throughout the day, try salads, half-size or small sandwiches, or even whole wheat wraps. Fill them with veggies, fruit, lean turkey, etc., rather than red meat and cheese.
As far as healthy beverage options for a lunchtime event, as longtime NY / NJ event planners, trust us, you should always…ALWAYS, have plenty of water available. On top of that, you can serve unsweetened ice tea or fruit juice.
If you’re planning on serving alcohol at the event, go with drinks with less calories and, again, you can adjust the portion size with skinner glasses.
Lastly, dinner and dessert.
Some scoff at the idea of a dinner salad, but it’s a very healthy choice and, with some doing, it can satisfy a fairly large appetite.
Then, there’s also the option of soup, pasta salad, lean meats, etc. As for side dishes, steamed veggies with lemon and herbs or even a baked potato can work. Just try to use low-fat toppings.
As far as dessert, many events don’t necessarily require a dessert course. However, if you’re planning on serving one, don’t worry, there are healthy choices.
For instance, a small sliver of a not-so-terrible-for-you cake, frozen yogurt, or a fruit platter, once again. Obviously, if you’ve served a fruit platter during an earlier course, this option is literally off the table.
When it comes to beverages for a dinner party or other evening events, it’s the same concept as a mid-day one. However, you may want to include after-dinner coffee as well. Again, when it comes to alcohol choices, try to go with some low-calorie options.
There are plenty of other healthy food & drink options out there. We just hope this post gets you pointed in the right direction so you can design healthy menus for your corporate, social, or wedding events that set them apart while still satisfying the appetites of guests.
About Us: Absolute Events by Corrine is a full-service meeting & event planning company in New Jersey. Whether it’s a corporate conference, a cocktail party, a fundraising gala, a wedding, etc., Absolute Events by Corrine handles every aspect of the planning process so that clients can be guests at their own events.


We spontaneously introduced Elynor to the world of real food this weekend. She's been reaching for our food while sitting with us at dinner for the past several weeks. So on Saturday, Ryan decided it was time to give her a taste. He dramatically marched to the kitchen, poured some rice cereal into an adult table spoon and then ran it under the sink. Hardly the ideal first feeding - my skepticism rose as I sat at the table, waiting.
But my skepticism was soon proved wrong. The lack of proper feeding utensils or mixing technique proved to be no problem for our hungry munchkin. She apparently loved the cereal, reaching for more. We tried it again on Sunday - still no baby utensils, but a full bowl full. And again, it was as if she was eating a hot fudge sundae. Oh, girl... you just wait. You've just entered a whole new world!


Dogs can’t resist the taste of our HEMP Bone Biscuit Treats. As well as 200mg of HEMP in every jar, your canine friend will also get essential vitamins and minerals, and a healthy balance of fat, protein and fibre. These treats are great as a reward when training, or for calming your dog during thunderstorms.
Strengthening the immune system, soothing over temperament, Used in treating joint pain, skeletal and muscular system and making a general contribution to the health of dogs and cats. – CBD Spectrum products are helping to balance the behavior, calm, ease, and allay fears in dogs and cats.
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The product is intended to be used as a pet snack. The amount recommended is 1 -3 snacks per day, according to the weight of the dog.
This product is intended as an intermittent supplement for feeding. The Food and Drug Administration we do not test the product. Before any change in the diet of your pet, consult a veterinarian. This product is not intended for use in diagnosing, treating, curing, or preventing any disease. Packed in the same factory for packing peanuts, nuts, wheat, soy, and dairy products. The product is not suitable for human consumption. The number of pieces may vary.
Keep out of reach of children. This item can be a choking hazard. Consult your veterinarian if you have any medical concerns. Do not give this product to your pet if they are allergic to hemp, HEMP or related products. Product & statement has not been evaluated by the Food & Drug Administration. Store this item in a cool and dry environment.
CBD essence, wheat flour, flour of meat and bones, beef fat( canned with BHA / BHT ), salt, bacon fat, Dicalcium phosphate, dry yeast, brewed beer, improvised barley flour, iron oxide
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Tobeian restaurant opens April 7 in Kyoto Nishiki MarketNew intersection of local social welfare and food culture is part of project to support employment of persons with disabilities
The Nishiki Market in central Kyoto has a history going back more than 400 years, and is known as “Kyoto’s kitchen.” Tobeian, a traditional Japanese style ryotei restaurant, opened in the market on April 7 as an intersection of local social welfare and food culture. This new facility for experiencing food culture is intended to revitalize and make people aware of the market culture that grew from its original role as a collection of wholesaling businesses. This project is part of The Nippon Foundation’s Hataraku NIPPON Project, which supports employment for persons with disabilities. The specific aim of this activity is to employ persons with disabilities in a general workplace, have them learn how to prepare splendid dishes under the guidance of top-class chefs, and then move on to work in other restaurants.
Tobeian is a joint activity of the Kyoto Nishiki Market merchant’s association, The Nippon Foundation, and the Kyoto Culture Association. Hiroshi Sasaki, proprietor of the famous Kyoto restaurant Gion Sasaki, will act as “producer,” overseeing the restaurant’s operation and food. The location is at the end of an elegant, narrow alleyway in Nishiki Market, in a wooden, two-story structure that is more than 140 years old and was previously the merchant’s association offices. The structure was completely refurbished, and seats 32 people – 20 on the first floor and 12 on the second – with a total floor space of roughly 160 square meters on an approximately 131 square meter site.
The first floor is the Tobeian restaurant. Using ingredients carefully selected at the Nishiki Market, Mr. Sasaki, one of Kyoto’s premier chefs, has developed new recipes that reflect the seasons. The unique menu consists of fixed courses for lunch and a la cart offerings for dinner. The second floor is scheduled to open in October as the Tobeian Premier Culinary School, where top instructors will lead a Nishiki Market Food Culture Workshop using ingredients that the participants purchase themselves at the market.
Tobeian was an alternative name used by the leading Edo Period painter Jakuchu Ito (1716 – 1800). Jakuchu was the eldest son of a vegetable vender in Nishiki Market, and is also known as one of the people who helped save the market when it was once threatened with closure.
Prior to the opening, a press conference was held on April 4 at a nearby shrine, Nishiki Tenmangu. Following a Shinto blessing, Koji Tanabe, director of the Kyoto Culture Association, explained Tobeian’s activities. Next, Katsumi Utsu, director of the Kyoto Nishiki Market merchant’s association, outlined the association’s expectations, explaining, “The purpose of this facility is to promote Nishiki Market, and also to be a link between social welfare and the local community. As a place where food culture can be experienced and passed on, people will work together, undergoing strict training with the aim of becoming top-class chefs, regardless of whether or not they have a disability. I hope many people will come to taste the fresh, delicious food from Nishiki.”
The Nippon Foundation President Takeju Ogata added his words of encouragement, noting, “The Hataraku NIPPON Project intends to set up 30 model workplaces across Japan, and the grants have been finalized for all of them. Tobeian will be the 17th to open. We are not setting up these places as facilities where people with disabilities can work. Rather, our concept is that by gaining experience working here, persons with disabilities can go on to work at other restaurants as a matter of course. I hope that Tobeian will continue to shine as a place that gives persons with disabilities hopes and dreams.”
After these remarks, the group moved to Tobeian, where Mr. Sasaki gave a talk on the role that chefs will play there. He noted, “It is true that training for chefs of Japanese cuisine is demanding, and nothing would make me happier than to see persons with disabilities complete the program and embark on careers as chefs. I hope that this will be a restaurant where people can enjoy using ingredients from Nishiki, and where the staff can enjoy preparing the food and convey that feeling to add to the customers’ enjoyment.”
The Nippon Foundation


Post workout meal- Several of you have asked me about this and wanted to pass along….
For those of you looking to make some changes in your nutrition and who are here grinding daily through workouts the post workout meal is sometimes overlooked. Many times we just overlook the prepping that goes into it or not picking the right things.
After I train in the morning I eat the following like clock work….
-roughly two servings of oatmeal (one cup- around 55-60 grams of carbs)
-one slice of bacon- ½ serving of fat (important to keep this low- around 5 grams of fat)
Generally we are looking for:
*post healthy carbs (depending on goals- if you are looking to lose bodyfat and the workout/volume this may be lower around 25-30 grams compared to my two servings). Healthy carbs includes: oatmeal, fruit, rice, sweet potatoes (I usually do oatmeal, low carb tortillas, or sweet potatoes)
*protein- around 2- 4ounces roughly (any lean sources egg whites, chicken breast, turkey breast, any fish, meat 90% or leaner
*fat- really low (if you have an whole egg that is sufficient)
Most important part is to have this planned and on deck. I find that I grab a protein bar when I’m on the goal, but find this isn’t as filling or ideal to the above macros.


David Wrigley has been a chef all his working life and still works for Middlesbrough Football Club on match days, as well running his own business. It was at the club David got the idea for Proteina, after overhearing a conversation that the first team were looking for a high protein ice-cream. At the time, David had just started making Italian gelato so the idea sparked his interest and after further research he could find only one product on the market. After buying and sampling this he decided he could do better. Putting all his knowledge of gelato and nutrition together he created Proteina, a complete nutritional gelato. David is also an artisan bread maker and trained pastry chef and creates desserts for many hotels and restaurants.


keto diet plan pdf
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翻訳 · The best way to add these keto diet recipes to your meal plan is to plan. If you know which recipe you would like to include in your meals for the day, add it first and figure out everything else you will eat for the day, essentially building your meal plan around the recipes you want to cook.
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翻訳 · 16.11.2016 · READ BOOK Ketogenic Diet: 32 Delicious Ketogenic Diet Meal Plans For Beginners, For Weight Loss And Everything In Between! (Ketogenic Diet Meal Plan Series Book 1) GET PDF
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翻訳 · Keto diet books will accommodate whichever variation of the diet you decide on, save for the dirty keto diet as these materials tend to focus on natural, nutritious foods. This being said, there are a handful of books out there designed just for a dirty or “lazy” keto diet.
翻訳 · The keto diet is a high-fat, moderate protein, low-carb diet that has been proven to help manage type 2 diabetes. But, there are rules and limitations. Here's everything you need to know ...
翻訳 · KETO Diet FOR BEGINNERS. Keto diet, a short name of Ketogenic diet.This is a high fat and low carb diet. Keto diet is also known as fat burning diet.Now a days keto diet meal plan is getting more popular because it is amazing and helps in faster weight loss.But it’s not easy to set a ‘keto diet for beginners‘ and also not too hard.Keto diet for beginners can be hard but here we have a …
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翻訳 · A ketogenic diet is a high-fat, high-protein, low-carb eating plan, which was originally designed to help children with epilepsy. Suzanne Ryan is a popular blogger who gives Keto Karma talks about the advantages of a low sugar diet. Book includes a 30-day "get started" plan. Recipes are easy to make.
翻訳 · 05.07.2017 · Changing when you eat can make a big impact on your waistline and help you slim down quickly. Nutritionist Kellyann Petrucci designed this five-day plan so you can fast for the majority of the time and lose weight in less than a week. Take a look at what you can eat during each day and print the mini-fast plan for easy reference any time.
翻訳 · Essentially, The Keto Reset Diet book is brought to life in multimedia, taking you deeper than any other educational program into every aspect of how to become fat- and keto-adapted. Your carefully-structured educational experience will guide you through the dietary transformation from carbs to keto, and also integrate exercise, sleep and stress management objectives that will ensure your success.
翻訳 · Low-Carb Diet Recipes. If your waist is greater than 35 inches, you’re at risk for heart disease, gall bladder disease and diabetes. By losing 10% of your body weight, you can also lower your blood pressure. Choose lean healthy proteins and limit your carbohydrate intake, especially refined white foods like starchy potatoes and bread.
121 egyszerű és finom házi készítésű receptek ketogén kifejezésre a világ legnagyobb főző közösségétől. Böngéssz remek recepteket erre is: Keto rántott cukkini (Ketogén)!
翻訳 · 31.01.2018 · The ketogenic diet, or keto diet, has been around for almost 100 years. While this low-carb, high-fat diet has had occasional resurgences in popularity over that period, new research is causing former naysayers to now give it a second look.
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10-DAY MEAL PLAN Days 1-5 10-DAY BELLY SLIMDOWN Day 1 Day 2 Day 3 Day 4 Day 5 Broth Burning Up to 48 ounces bone broth Up to 48 ounces bone broth Up to 48 ounces bone broth Up to 48 ounces bone broth Up to 48 ounces bone broth Slimming Shake Chocolate Almond Shake Chocolate Coconut Shake Berry Shake Latte Shake Chocolate Mint Shake
翻訳 · 19.10.2016 · For those unfamiliar, ketogenic dieting is any diet plan “low-carb” enough to switch your body into a state of producing and burning a significant amount of ketones, specifically acetoacetate (AcAc) and its derivatives beta-hydroxybutyrate (BHB) and acetone.. Click here to visit the most recent version of this article, and subscribe to my newsletter to follow along as I write about ketosis ...
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One of the most discouraging misconceptions regarding the keto diet is that the food is simply hard to enjoy. Many people think that the quintessential keto meal plan is chockful of butter sticks, tons of eggs, and liquid fat. In other words, to many people, the keto diet is loaded with waxy tasting one dimensional food items you’d rather forget.
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翻訳 · We spoke to 10 nutrition experts from around the country to find out their thoughts on this high fat, moderate protein and very low carb Keto diet.
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The Best High-Fiber Foods
Note: The amount of fiber in these foods can vary slightly between the raw and cooked versions.
1. Split Peas
Fiber: 16.3 grams per cup, cooked.
Go-To Recipe: Spinach and Yellow Split Pea Soup
A staple in Indian cooking, split peas form a terrific, protein-rich base for soups, stews, and dhals. This South Asian recipe is the best kind of comfort food: healthy, satisfying, and super filling.
Fiber: 15.6 grams per cup, cooked.
Go-To Recipe: Lentil Quinoa Burgers with Sautéed Mushrooms
Lentils are kitchen all-stars—they take less time to cook and are more versatile than many other legumes. This recipe takes advantage of their slightly meatier taste and turns them into a juicy patty that’s held together with lemon juice, cilantro, and walnuts.
3. Black Beans
Fiber: 15 grams per cup, cooked.
Go-To Recipe: Black Bean and Sweet Potato Chili
Sweet potato pairs perfectly with the smokiness of chipotle peppers and adds even more fiber to this hearty bean dish. Loaded with complex carbs and protein, this cold-weather stew makes a perfect post-workout meal.
4. Lima Beans
Fiber: 13.2 grams per cup, cooked.
Go-To Recipe: Leek and Lima Bean Soup with Bacon
Lima beans might sound unappetizing, but when cooked in bacon fat, paired with leeks, puréed into a soup, and topped with sour cream, they’re pretty darn delicious.
Fiber: 10.3 grams per medium vegetable, cooked.
Go-To Recipe: Roasted Artichokes for Two
Packing more fiber per serving than any other vegetable, artichokes are curiously underused in most people’s kitchens (perhaps because they look a bit… prickly). Get creative and try this simple recipe with lime, garlic, and black pepper.
Fiber: 8.8 grams per cup, cooked.
Go-To Recipe: Scallops on Minted Pea Purée with Prosciutto
Puréeing veggies is a great way to squeeze extra nutrients into any meal—this recipe comes together lightning-fast and is filled with protein, omega-3s, and, of course, fiber.
Fiber: 5.1 grams per cup, boiled.
Go-To Recipe: Paleo Broccoli Fritters
This caveman-friendly dish is pretty simple. To make these fritters, just combine onion, garlic, broccoli, eggs, and almond meal. Once they hit the table, you’ll be surprised how much broccoli gets finished in one sitting.
Fiber: 4.1 grams per cup, boiled.
Go-To Recipe: Hoisin Glazed Brussels Sprouts
Try this Asian twist on the old standard—this meal carries tones of ginger, sesame, and peanut that will keep you coming back for seconds (and maybe thirds).
Fiber: 8 grams per cup, raw.
Go-To Recipe: Raspberry, Coconut, and Oat Macaroons
Raspberries aren’t a hard sell—they’re basically nature’s candy. With the help of coconut, oatmeal, and vanilla, they make a relatively healthy dessert that pleases any palate.
Fiber: 7.6 grams per cup, raw.
Go-To Recipe: Blackberry Lemon Salad
Successfully mixing sweet and savory isn’t for the faint of heart, but this salad makes use of blackberries, lemon, scallions, and dill to great effect.
Fiber: 6.7 grams per half, raw.
Go-To Recipe: Chicken, Black Bean, Avocado and Radish Salad
Few foods deserve the title of “superfood” more than the avocado, which is jam-packed with vitamins, fiber, and healthy fats. Pile it on top of this low-carb, Mexican-inspired salad to add some creamy goodness.
Fiber: 5.5 grams per medium fruit, raw.
Go-To Recipe: Herb-Roasted Pork Tenderloin with Pears
This recipe is a simple and inexpensive way to experiment with an unusual flavor combination. Pork works well with sweeter flavors, and the high sugar content of pears makes them easy to caramelize.
13. Bran Flakes
Fiber: 7 grams per cup, raw.
Go-To Recipe: Vanilla, Honey, and Yogurt Smoothie with Bran Flakes
Short on time? Whip up a nutritious smoothie and take breakfast to go. This shake is a healthy and delicious way to get plenty of fiber and a hefty amount of protein, all in one glass.
Fiber: 6.3 grams per cup, cooked.
Go-To Recipe: Avocado Pesto Pasta with Peas and Spinach
With the right sauce, whole-wheat pasta is indistinguishable from its high G.I., white-flour cousin. Mix in avocado to add a wonderful creaminess to your pasta without using dairy.
15. Pearled barley
Fiber: 6 grams per cup, cooked.
Go-To Recipe: Pearl Barley Risotto with Roasted Squash, Red Peppers, and Rocket
It’s not just for making beer—barley is a chewy, nutritious grain that contains more fiber than oatmeal and brown rice. It can be used in soup, salad, or tea, but try it out in this tasty risotto with seasonal fall vegetables.
Fiber: 4 grams per cup, cooked.
Go-To Recipe: Carrot Cake Oatmeal
With just one tablespoon of maple syrup per serving, this breakfast is a guilt-free way to indulge in the morning. Plus, it’s packed with fiber-friendly oats, carrots, and coconut.
Sneaky Tips to Add More Fiber to Any Meal
- Add flaxseed meal to oats, smoothies, yogurt, and baked goods—you can even try breading chicken or fish with it. A two-tablespoon serving contains 3.8 grams of fiber and a dose of omega-3 fatty acids to boot.
- Chia seeds have a whopping 5.5 grams of fiber per tablespoon. When they meet with water, they form a goopy gel that is great for thickening smoothies, making healthy puddings, or replacing eggs in cakes and cookies.
- While spinach and carrots aren’t as high in fiber as the veggies mentioned above, they can easily be sliced or grated and snuck into many dishes without much hassle: Try adding some to banana bread, shakes, eggs, or even a homemade pizza base.
- Food processors are fiber’s best friend. Purée some cooked vegetables and add them to sauces and stews, or swap out rice for chopped-up cauliflower.


The current circumstances of some countries have become severe due to the pandemic COVID 19. Most of the businesses and industries have been affected badly and require years to sustain damages. But out of all of them, the food delivery business is still surviving, in fact thriving.
People left at home, starving to eat tasty food, turned to food delivery apps, only food industry business allowed to run operations. And it resulted in the massive success of the on-demand food delivery app development, as the demand kept surging to new heights.
And in this article, we’ll explore all the questions that will help your build a successive food delivery app for your business venture.
Is it Worth Investing in the Food Delivery Business?
The billion-dollar business frenzy started when pizza hut introduced home delivery back in 1994. Since then, thousands of food delivery businesses have joined the race.
The successive years of the food delivery business led to them achieving revenue of $11 billion in 2021, with a projected annual growth rate of 7.94%. And it is expected to reach $14 billion by 2024.
The food delivery apps are also expected to gain 270 million users by 2024, leaving no doubt about their high potential to become a highly profitable business.
Which are the best Food delivery apps?
The best food delivery apps are the epitome of innovative and interactive app building. The food delivery app development has created intuitive and fast-performing apps. They improve sales with reliable food delivery infrastructure solutions and affordable commission rates from restaurants.
The best food delivery apps are:
- Uber Eats
- Grub Hub
What are the Advantages of Food Delivery Apps?
Food delivery apps are increasingly considered the first option to order food. The variety and range of dishes and eateries attract customers effortlessly. And there are multiple advantages of food delivery apps, from customizing food orders to choosing preferred restaurants.
Let’s take a quick look at all the benefits of food delivery apps:
- Food delivery apps provide an easy-to-use and fast user interface to place orders quickly.
- Social media integration to help users sigh-up without going through much hassle.
- The accessibility in locating and ordering food from nearby locations.
- Multiple payment systems for smoothly processing payments.
- The food delivery apps provide access to track order status, courier location, and estimated delivery time.
- A favorite menu icon for you to save all your preferred eating destinations and dishes.
- The food delivery apps also develop a robust support system to resolve food orders and menu concerns.
How Does a Food Delivery App work?
Simply put, there are three layers of food delivery app; user-side, client-side (Restaurants or Admin), and delivery.
The user accesses all the available information regarding restaurants, menus, and order delivery in the first layer.
When an order gets placed from the user-side, it lands upon the client-side or restaurants to acknowledge and prepare the order.
The prepared order is picked up by the delivery and reached the front door of the user. Meanwhile, the user can track the order from being prepared to delivery.
Below are the functions of the layers as mentioned above of the food delivery app:
- Create an order
- Choose a restaurant
- Select their favorite foods
- Rate the service
- Track customers’ activities
- Track delivery drivers’ status
- Manage payments
- Assign orders to delivery drivers
- Ask for feedback
- Rate driver’s performance
- Add new places to eat
- Accept order
- Locate customer address
- Contact customer
- deliver order effectively
- Accept payment
- Ask for feedback
- Rate customers
How to Develop a Food Delivery App?
The on-demand food delivery app development requires extensive knowledge of mobile app technology and functionality. There are several different approaches to develop fully-fledged mobile apps.
But first, you need a strategic plan before embarking on food delivery app development, and the outline helps you recognize all the objectives required to be full-filled. And the result comes out to be operational and responsive.
Let’s look at the summary of a step-by-step guide to learn more about on-demand mobile app development:
Step1: Engineer a business plan with relevant objectives and strategy
The first thing you need is asking questions a lot of questions; Who will be using the food delivery app? What will be the primary focus of the app? Who will develop the app, and how?
These questions will give you a fragmented knowledge for making an effective strategy. The plan should consider all the essentials for food delivery app development, from the development platform to the cost of the entire development process.
Step2: Utilize and Integrate development platforms
The development strategy includes choosing a compelling development platform for your food delivery app. It means what type of users will access your app, as developers can build the app to serve different platforms like android and iOS. You can also go for the cross-app development platform to provide the functionality for both app platforms.
Step3: Choose easy-to-use and effective features
The features of an app provide users with different functionalities to access the core responsibilities of the app. Features help food delivery apps perform tasks effortlessly.
Let’s get a summary of all the essential features needed to run food delivery apps:
Login: An essential feature that comes with the integration of social media for ease of registration.
Search: It allows users to search for different dishes, food, and places. There are many filters and sorting techniques that help you find the best-preferred services. In search, you see all the images of the dish, process, and description.
Order placing: Once finding your favorite dish, this feature allows you to add it to your cart with your other charges.
Order checkout: includes all selected dishes and the order total.
Payment: The in-built payment system allows users to effectively and efficiently pay for their orders. Several payment gateways come equipped with mobile apps such as PayPal, MangoPay, Stripe, and many more.
Notifications: It helps in reminding users about their order and delivery status. It also displays many new and exciting deals of the day.
Order tracking: The food delivery app utilizes Google Location API for Android apps and CoreLocation framework for iOS apps to show real-time order tracking from the mobile app. Map kits and Google Maps assist the delivery driver in finding the best and fastest route.
Step4: Optimize responsive technology stack
The technology stack is the most vital element of the food delivery app development. It helps in optimizing the performance and responsiveness of the mobile app for providing users a seamless experience.
Let’s get a quick look at the technology stack required for food delivery apps:
For listing Restaurants
Payment Gateway Systems
Locating User and Restaurant Location
Google Places API
Core Location Framework
Firebase Cloud Messaging
Step5: Focus on UI and Design
The user interface and design are the most influential element of the food delivery app. An easy-to-use interface does not attract customers but makes them stay longer.
The design of the food delivery is of as much importance, creating an attractive and interactive eco-system for users to find and place orders effortlessly.
Step6: Hire a Food Delivery App Development Company
As I have mentioned before, there are several approaches to on-demand food delivery app development. You can utilize many latest platforms with advanced plugins that require no additional or non-technical expertise.
Or you can hire a mobile app development company to help you create a professional and fast-performing food delivery app. They allow you to create a food delivery app from scratch relevant to your development strategy for maximizing results.
Step7: Create an MVP and test for debugging
After hiring a mobile app development company, you need to consider all the basic functionalities and features to create a minimum viable product (MVP). It helps you to analyze operability and assists you in finding all the possible bugs or complications.
The main task then reaming is to remove and fix all the bugs and develop the app’s market version.
What is the cost of Food Delivery App Development?
The cost of on-demand food delivery app development is subject to all the features, technology, size, and type of the app with the additional cost of mobile app development.
All the features, technologies, and tools need to be recognized first to estimate the cost for food delivery app development.


Indian Meal Moths (Plodia interpuctella)
Indian Meal Moths have a distinct copper reddish colouring on the outer part of their wings. From wing tip to wing tip, adult moths measure from five-eighths of an inch to three-fourths of an inch long.
These moths like to feed on dried fruits, grains, seeds, nuts, chocolate, candies, bird seeds, dog food, powdered milk, dried red peppers and sugary foods.
Attracted to the light, Indian Meal Moths are found throughout the world in locations where food is stored, such as grocery stores.
Indian Meal Moths do not carry parasites or diseases, but they are responsible for the growth of mould. They leave webbing and feces behind in pantry foods, and also alter the flavour of the foods they infest.
Indian Meal Moths Prevention
- Dried food products should be inspected thoroughly for signs of Indian Meal Moths infestations.
- Discard infested foods in outdoor bins.
- Clean infested cupboards thoroughly with a vacuum and soap and water.
- Store food in sealed containers.
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As we continue into this holiday season, our increased sweets can often lead to a reduced immune system. Here are my favorites for keeping my immune system strong: Vitamin D3, The black Elderberry Extract (the syrup is yummy- it comes in different forms), Beta Carotene, Vitamin C, Olive leaf extract, and a Homeopathic Flu Remedy. If you have questions about that remedy (it changes every year) email me for more information.
Last but not least- watch your sugar intake! Stay warm and have a healthy holiday.Read More


Non-alcoholic cocktails, known as ‘mocktails’, are a new trend on the healthy eating scene. Sober parties and alcohol-free bars are popping up all over the place in the world’s biggest cities. People’s view of non-alchoholic cocktails has started to change and they are now being viewed in the same light as their alcoholic counterparts. It is no longer a question of just serving a fruit juice with no alcohol, mocktails are now carefully crafted and thoughtfully prepared.
Non-alcoholic cocktails were previously seen as a ‘better than nothing’ solution to a problem but are now far-removed from the traditional image of ‘virgin’ cocktails.
Those who do not consume alcohol usually resign themselves to a soft drink although the mocktail is now revolutionising their way of thinking and giving them the chance to finally enjoy an evening amongst friends without feeling excluded from the fun.
The new watchword is ‘creativity’ when it comes to non-alcoholic cocktails and there are endless opportunities for putting a new spin on classic cocktail recipes.
Pierre Chavin Perle Blanc
Fill half a cocktail glass with orange juice and top up the rest of the glass with Pierre Chavin Perle Blanc.
0% Watermelon Cucumber Sparkler
1 cup water
½ cup sugar
1 cup fresh mint leaves
6 cups cubed, seeded watermelon
1 large cucumber, peeled and coarsely chopped
¼ cup fresh lemon juice
4 cups chilled Tautila sparkling wine
Combine water and sugar in a small pot. Place over medium low heat until water starts to boil and sugar dissolves, stirring occasionally. Once sugar is dissolved, remove from heat. Add mint leaves and let stand for 30 minutes. Discard mint.
Place half of watermelon and cucumber in a blender with ½ cup of cooled mint syrup. Puree on high for 1 minutes. Strain mixture through a fine-mesh sieve into a pitcher. Repeat with remaining melon, cucumber, and syrup; stir in lemon juice.
Chill for 2 hours. Serve mixture in a cocktail glasses topped with ½ cup Tautila sparkling wine. Serve immediately.
0% Green & Glam
Pierre Zéro Rosé
Fresh basil leaves
In a big glass, put Pierre Zéro Rosé with some fresh basil leaves and let infuse. Put the grapefruit juice with some sparkling water… Enjoy the tasting!
1cl of lime juice
2cl of cranberry juice
Elivo Zero Zero Deluxe Sparkling
Chill your cocktail glass with ice. Put plenty of ice, lime and cranberry juices into your shaker and stir or shake vigorously for about 20 seconds. Remove ice cubes from the glass and strain the blend. Fill with Elivo Zero Zero Deluxe Sparkling and decorate with a wedge of lime.


I am a suburban forager.
Saturday: Caltrained to the Ferry Building for goodies. I arrived too late to snag a Spring Hill Organic butter (drat!), but I was able to secure a dozen Marin Sun Farms pasture-raised eggs. At $7, these are the most expensive eggs I have ever purchased, so I hope these chickens live like kings.
After filling my grocery tote, I grabbed a cappuccino from Blue Bottle Roasting Co (a local roaster). Good coffee, lovely cappuccino art, and friendly (attractive) baristas. :-> I also bought a lamb sausage from Prather Ranch Meat Co., another purveyor of sustainable, humanely-raised animal products. Served on a fresh Acme bun with mint sauce...divinity.
I forgot to pick up local olive oil for the week, and I used this excuse to visit Mountain View's Sunday farmer's market. The only olive oil supplier was Adams Ranch, which offered reasonably priced organic oil which I found wonderfully flavorful. Strong, buttery Mission olives dominate -- definately a finishing oil. Jenny picked out a bottle of mildly-flavored Napa Valley olive oil at Country Sun on our way home, so between the two we will have our olive oiling bases covered. Mmm. Country Sun also stocks Spring Hill butter -- not as fresh as from the farmer's market, but at least I get local cred.
My culinary plan for the week: using my fancy-pants eggs, remaining creme fraiche, and frou-frou butter, I will make a Tartine Bakery cookbook quiche. I picked up leeks, fennel, and potatoes at the Ferry Building, so a rich soup is in order. And a Synergy lemon, Mountain View shallots, and crisp local greens will join forces for a simple side salad. I expect my excessive leftovers to last a few days, and my other purchases (chard, celery, carrots, eggplant spread, Spring Hill sage cheddar, etc) will sate my Bay Area-loving palate.
Revision on rules for this week: I've been reading up/thinking on local fooding, and I aim for 80/20 locavore. That is to say, if I can get 80% of my food locally, and 20% from other sources, I get a pat on the back. I cannot, for example, purchase flour, coffee, or (gulp) chocolate from local sources; and although I could abstain from these imported fares, the point of this exercise is to become familiar with local providers of staple items. It is not a low-carb, no-caffeine diet.
Besides, mindful purchasing is a bigger than prioritizing local, or organic, or whatever. Some items, like butter or strawberries, have local sources, and buying these confers benefits to me and my community. Other items, like rice, can be sourced through California, but because grain production in this region is water and petroleum-intensive, purchasing rice from Bangladesh actually creates a smaller eco-footprint. Gah! So many details! I want a food ethics litmus test -- four legs good, two legs bad!
Food ethics make for a complicated calculus -- any over-simplified metric becomes an exercise in purity rather than values. I am enjoying the excuse to try, say, new local olive oils and visit nearby farmer's markets. But dammit, I need my caffeine.
Using some otherwise unappealing vegetable bits (celery hearts, leek tops, etc), I made a gallon (!) of 99% local fresh veggie stock (peppercorns from whoknowswhere). Crazy easy. I'm now officially swearing off storebought stocks alltogether. If you have random veggie bits and can boil water, you can too!
Basic Vegetable Stock
4 cups chopped mixed vegetables (I used: 2 cups leek tops, 1 cup carrots, 1 cup celery hearts; onions work here too)
18 cups water
6-8 cloves garlic, coarsely chopped
8 branches parsley
10-14 pepper corns
salt (to taste)
olive oil (splash to taste)
Bring everything to a boil for one hour. Strain out solids. Voila! Refrigerate all the stock you can use in 3-5 days, and freeze the rest.
Quiche and soup to come!
P.S. I've been craving raw oyster; or rather, never having eaten raw oyster, I've roused the desire to do so. Today, at a fishmonger's suggestion, I downed a fresh Kumomoto. I loved it. It was sweeter and milder than I expected, and the texture was delightful. I could see myself eating a plate of these -- which is unfortunate, given their price.


This was meant to be an entry about baby back ribs. I ordered two racks of baby backs from my butcher, but they either misheard me or the person that butchered the ribs for me doesn’t know what baby backs are. I’d hope it wasn’t the latter. I’d only ordered baby backs because my old kettle grill is small and spare ribs might be a bit big for it, so no great harm done. Here’s the trimmed rack:
And here they are after a night marinating in Meathead’s Memphis Dust:
The two bits of rib were butchered pretty roughly. I neither had the whole spare rib nor a properly trimmed rack. I tidied them up and kinda squared them off to give a rough approximation of a St Louis cut. Once again I set the grill up for indirect cooking, coals on one side, water pans on the other, meat placed on the grill over the water pans. If you read the entry on pulled pork I said that I thought the fantastic pork it yielded may have been a bit of a fluke. I don’t think it was a fluke exactly, but it was definitely a result of that big hunk of pork being a very forgiving cut of meat. It seems that ribs are much less forgiving. There’s obviously less meat so there’s a very real risk of overcooking them if you fail to control the heat in the grill. I also mentioned before that I don’t have a lid thermometer on my kettle, and I cooked the pulled pork by the temperature of the meat alone. This just won’t do with ribs. I clocked the internal temperature of the grill at around 330F at one point, far too high for low and slow cooking. So…how did they turn out? Have a look:
They look good. And the individual ribs:
These pictures are a little misleading. They’re actually a little overcooked and a little oversmoked. Oversmoking leads to a slightly bitter aftertaste. The meat content of the ribs was also a little disappointing. They tasted ok though, especially with the addition of Meathead’s KC Classic Kansas City BBQ sauce. The texture was the disappointing thing. The point here is to achieve meat that is moist and comes clean off the bone when eaten. That didn’t happen with this rack. Having tasted the first attempt I figured I’d smoke and cook the second rack for less time. These turned out much better:
The colour is lighter and the smoke is just right. The meat is still quite moist, but again the texture isn’t as tender as I’d hoped for.
I didn’t have high expectations this time. I did think that the limitations of my old kettle would make this difficult to get right, and so it proved. I won’t be trying ribs again until I get the ProQ Frontier that I have my eye on. The best part of this was definitely the sauce. I made Meathead’s KC Classic Kansas City BBQ sauce; a rich, sweet, tangy sauce with a little bit of heat. The recipe calls for a couple of things that you might not have in your cupboard. American style mustard is available in most supermarkets though, and treacle is a reasonable substitute for molasses. If your supermarket doesn’t have molasses you should try a health food shop like Holland & Barrett. That’s where I found some in Glasgow. I eased up on the amount of vinegar. One important point if you’re following this recipe, or any American recipe that involves chilli powder. American chilli powder is a blend of ground chillis and other spices. Chilli powder in the UK tends to be pure ground chillis, so cut back on the amount you use. Meathead’s recipe calls for 2 tablespoons of chilli powder. I halved the quantities, but used only 1 teaspoon of chilli powder and the sauce still has a nice kick. Experiment to get it right. If you halve the quantities in the recipe you’ll make enough to fill a regular sized ketchup bottle perfectly.


The restaurant trattoria Bordino is a small, characteristic, and romantic restaurant located in the historical center of Florence, Toscana, Italy, just a few steps from Ponte Vecchio and Palazzo Pitti. A typical Tuscan restaurant where experiencing one of the best Florence dinner you may find. A Florence restaurant and trattoria famous for its Florentine steak cooked on the barbecue as well as for its cozy, romantic, candle light atmosphere. If you are planning to visit Florence, we invite you to have a dinner at our restaurant. You won't be disappointed and you'll find our restaurant to be one of the best of Florence.
Trattoria Bordino - Via stracciatella, 9r - Firenze - PI 03833710480


Tomorrow is National Fudge Day! According to legend, fudge was an accident only discovered after a confectioner made a mistake while trying to make caramel! Talk about a delicious mistake!
In celebration of the holidays, we wanted to share a recipe from our friends at HipLives.com for cannabis-infused fudge! Try it out today!
1 cup smooth peanut butter
1 cup unsalted cannabutter
1/4 tsp salt
1 tsp vanilla
1 lb powdered sugar
1. Place peanut butter, cannabutter, and salt in a large microwaveable bowl and melt in the microwave until completely melted (about 2 minutes).
2. Stir in the vanilla and powdered sugar (I use a mixer and whip it up for a couple of minutes to make it lighter).
3. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon.
4. Cover and place in the fridge until cool.
To serve, cut into 1-inch pieces. Can be stored in the refrigerator for up to one week.
That’s it! This easy recipe is sure to delight! If you give this one a try, let us know in the comments below how it went!


Oct 18, 2018
Nick doesn’t like the idea of meal kits like Blue Apron being sold in grocery stores, Wes thinks it’s OK to steal pumpkins and the guys discuss the different ways people eat fries around the world, why pot pies are stupid, how much weight they think they’d lose if they stopped drinking & more!
Oct 16, 2018
Wes doesn’t think Nick can dunk on an 8 foot basketball hoop, Nick recaps the cycling class he took at his new gym and the guys discuss the best bar sports leagues, Burger King chicken nuggets, the time Nick snuck a bag of Arby’s roast beef sandwiches onto a boat booze cruise so he could dip them in a nacho cheese...
Oct 11, 2018
Nick enjoys eating month old McDonald’s breakfast sandwiches, Wes wants to sneak into North Korea and Susie Q from the non-profit organization The Pink Berets joins the show to explain why you shouldn’t remove red meat from your diet, the different levels of veganism, how Slim Jims are made & more!
Oct 9, 2018
Wes is mad at his ex-wife for telling their kids that eating raw cookie dough will make them sick, Nick has an amazing new flamethrower video idea that once again involves him shooting the flamethrower at Wes’s face and the guys discuss pumpkin spice cheese, one of their ideas ending up on Shark Tank,...
Oct 5, 2018
Nick is back from his trip to Iowa with tons of new knowledge about corn, Wes hates bars that have build your own burger nights where they charge extra for every single topping you add and the guys discuss why organic food is a scam, possible cures to Wes’s pork intolerance, why they might need to throw TGI...


Cheese and wine, the perfect beginning, mid and end week treats for yourself and your friends.
You will have noticed that many restaurants around Dubai have started advertising cheese and wine evenings. A fact that I am seriously happy about, since I do have a bit of a cheese addiction. I love the stuff. My friend Kate and I even have cheese evenings where we sample a plethora of dairy options. So I am delighted that now I can go out and enjoy this experience at some of Dubai’s lovely dining establishments!
So what exactly does a cheese and wine night entail? Well it is fairly self-explanatory and it does also depend on the venue. Some places claim to have a varied cheese selection but they tend to be rather dull and predictable…how many different types of brie and cheddar do you really want to try? So here are my top cheese and wine evening destinations. Hope you enjoy!
CaféM – Media One Hotel
I visited this cheese and wine evening with some friends for a bit of a Christmas treat, and I have to say I was pleasantly surprised. The CaféM spread at Media One completely surpassed my expectations. It is affordable at 199 AED for the wine package and 215 AED for Prosecco (guess which one I chose!). The waiting staff are very attentive and my glass never wanted for a refill.
However, it is the food that completely won me over. There is a pretty decent cheese selection, with the old favourites Stilton, Camembert etc. but also some of the more unusual including soft Italian goats and sheep cheeses. They also offered a cheese fondue with bread for dipping. The salad options were also delicious, with sundried tomatoes, kalamata olives and mini mozzarellas. An incredibly enjoyable evening.
Jones the Grocer – Dusit Thani
Jones the Grocer is one of my favourite cheese havens; they even have a cheese room! You can’t get better than that. On Wednesday evenings you can get unlimited cheese and wine for only 199 AED at the Jones the Grocer at the Dusit Thani, just off the Sheikh Zayed Road. You will be treated to a smorgasbord of cheeses, from numerous different regions; they really do try and offer you unusual and varied choices; with everything from truffle Gouda to Chabi Chou.
The wine options may seem simple, only offering house whites and reds, however, they have been carefully selected to perfectly complement the cheeses. This is a lovely evening out, with excellent live jazz, good food and easy access via the Financial Centre Metro Station.
Solo Vino – Raffles Hotel
This wine and cheese evening is definitely a bit more upmarket. They offer you 5 cheeses and 5 wine parings, it is more a chance to savour the flavours, rather than work your way through as much as possible. The staff are highly knowledgeable about what they are offering and will talk you through what the different cheeses are and why the wines compliment them.
I had a highly enjoyable time at Solo Vino, my friend and I had a very relaxed evening, the atmosphere is chilled and conducive to conversation, we were able to chat about the food and enjoyed not only the cheese boards but also the delicious accompaniments of pate and breads. I would recommend this evening for a date night out!
Oeno wine bar – The Westin
Oeno is famous for its great ladies night, they offer a seriously good free flowing wine and the music is always fun and enjoyable to dance to. However, if you want a bit of food with your wine then head over for their Wine Down Wednesday, at only 195 AED for unlimited wine, cheese and cold cuts this is a great and affordable mid week night out.
They are not stingy with their portion sizes, wanting people to sample as much of the food as possible, they offer an impressive array of cheeses and these are paired with some seriously good wines. Oeno prides itself on its ability to offer quality for a good price in a fun and lively atmosphere.
Bistro Des Arts – The Marina
This restaurant is one of my favourite additions to the Dubai Marina. Perched on the corner next to the Marina Mall, this unobtrusive French Bistro offers some seriously good food in a stunning setting over looking the boats of the Marina, the perfect location for people watching.
Bistro Des Artes is now offering Une Raclette evening every Wednesday for 2 hours. This one is a little on the pricier side, at 155 AED for food only and 245 AED including free flowing wine. However, this restaurant has one of the more enviable wine selections and if you have never tried Raclette then I would really recommend you spoil yourself a little. Raclette is a traditional French dish, made with a wheel of cheese, which is then heated until perfectly melted and spread in a big cheesy, gloopy dollop over your food. A cheese lovers dream!
Don’t miss: The Essential Ladies Night Dubai Guide For 2017


Original, Lemon or Spicy
RAE DAWN JON’S, OUR ORIGINAL RECIPE TARTAR SAUCE.
Rae Dawn Jon’s Tartar Sauce is unique due to the three flavors we offer. No one else in the industry has this available. Many people like the lemon flavor. With the lemon flavor already in the tartar sauce there is no need to squeeze lemon on the fish thus keeping the fish crispy. The spicy flavor adds the southwestern taste and has become very popular. This is excellent for Cajun.
Our name is also unique, it is derived from the middle names of the owner’s three children. Rae is his oldest daughter, Dawn his middle daughter and Jon is his youngest son. He has told his children for many years that this would be a reality someday, and now that day has come. His children were the inspiration for the recipe. We are a family owned business and hope you will love our Tartar Sauce as much as we do.


Salt, a main ingradiants of our Kitchen room. It’s may be looking simple but without salt all foods are testless. It was completely true that without salt our daily life is incomplete. Have you know, how many types of salt available in market. today we are going to discuse about that.
Now a days in market there are four types of salt are available in market. Perhaps you don’t have idea about those salt. so today we decided to discus about that.
Many time salt helps to cure many diseases and also it’s used to prevent things but many times due to salt peoples also facing different diseases. There are Four types of salt are available in market those are ROCK SALT, BLACK SALT, LOW SODIUM SALT AND SEA SALT.
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Christian Urrutia / The Advocate
Culinary arts student Kyle Delos Santos brought back a new and rejuvenated knowledge of healthy eating from her trip to Italy this past summer.
Delos Santos was born in San Francisco in 1989 and then moved to the East Bay when she was 10 years old. Her love for food was inspired by her parents, who strongly value cooking healthy prepared meals at home rather than dining out.
Born to Filipino-American parents, she said that their favorite foods still consist mainly of Filipino ingredients. However, Delos Santos has introduced her family to many new additives, and cuisines.
Here in the Bay Area we have the luxury of walking down the street and getting food from many different cultures, which is something you don’t find everywhere.
“My cooking is all about the people, and goes back to sharing something I love with someone. Being in the kitchen and staying focused, shows that nothing else matters in that moment,” she said.
She said she looked into other culinary schools like Cordon Bleu in San Francisco, because it’s local and attracts a good demographic of people but she enjoys the level of responsibility that comes with the word chef here at Contra Costa College.
Delos Santos took on restaurant jobs concurrently with classes here at CCC in her first semester. It gave her an opportunity to see how different kitchens are run and exposed her to different techniques from different cooks. She worked closely with, and learned many tools of the trade, from head chef Elizabeth Schwartz her first semester, summer 2015.
“This program here has challenged me, and when I got back from Italy my mindset changed to letting the ingredients speak for themselves,” Delos Santos said.
She said when they were in Italy she learned to appreciate the health differences in pizza. In that region of the world, they use less cheese and more olive oil, so they’re not overdressed, and all their pizzas are called focaccia. Their diet is mostly Mediterranean, so it’s higher in seafood. “The way we use cheese here, is similar to how they use oil in Italy,” Delos Santos said.
They have more authentic oil, and they finish their dishes like antipastos. She said that they didn’t eat at many restaurants, but prepared most dishes at the resort.
Delos Santos said they started off in Otranto where they visited lush fields for olive growing, where the people were welcoming. Then they visited the coastal town of Vico Equense, which is higher up on the mountains, and ate plenty of seafood.
Then they visited Pompeii and saw ancient sculptures and preserved buildings in the over 100 degree weather, where they walked an average of 10 miles every day.
Finally, they ended in Rome, which is more metropolitan because it has a subway system, and the streets were filled with bustling people and retail shops. She said the modern city was built over ancient landmarks and there were a lot of cathedrals.
Kate Bautista, a fellow culinary student and close friend of Delos Santos, said, “She has a very strong personality and has potential to become a great chef. She’s focused, knows what she’s doing and we each love food. We work well as a team, and it takes off the pressure when you have a good friend whom you work well with in the kitchen.”
Delos Santos said high quality noodle soup is her favorite dish, because she grew up eating that as a child.
Delos Santos has proved to be a dedicated leader. Schwartz said, “We have busy days in the kitchen, and if I need help on something she’s my go-to person to take on a responsibility, and I know it will be completed.”
A dish that she is most proud of making was a squid ink pasta, — she brought the ink back from Italy — because she had never worked with squid ink before. She said that some of her best discoveries have been made when she wasn’t even trying.
Delos Santos’ future plans include traveling to Asia to visit family in Cambodia and the Philippines. She has plans to utilize all resources, including interviewing for internships. Eventually, her objective would be to regroup after visiting family and work at a resort in Cambodia.


Cooking with cast iron cookware is beneficial for you on many levels. But, it may not be so valuable for your cookware if you miss seasoning cast iron.
Seasoning cast iron is a maintenance procedure you do for your cookware. It helps the cookware retain its qualities and last longer.
If you are serious about cooking with cast iron cookware, then take time to learn more about cast iron seasoning.
Cast Iron Seasoning
Cast iron seasoning is a process that takes a few minutes to complete. All the equipment you need you already have in your kitchen.
For cast iron seasoning, you need a soap, brush, sponge, and vegetable oil. After you prepare the meal, clean the cast iron cookware. Ensure that you clean leftover food and scrub the pieces with a brush.
Once you do it, leave the cast iron cookware to dry. Then, prepare your stove by heating it to medium heat. Put the cast iron cookware on the hot stove and put vegetable oil on the surface.
Let the oil boil and evaporate. After that, clean the cookware once again, and the seasoning process is over. That is the whole thing you have to do to ensure multiple benefits for your cast iron cookware.
The Cooking Process
There are two primary reasons to season cast iron cookware.
The first is for enhancing the cooking process. The second is for better maintenance of the cookware.
Cast iron cookware is all about that specific taste. The secret to that taste is in the materials of the cast iron cookware. But, to retain the taste from the iron, you have to be careful.
Cooking food with lots of acids damages the iron base of the cookware. And, even cooking other types of food damages the cookware.
Once you damage the cookware, you lose the excellent taste and defeat the whole purpose of the cast iron cookware.
a. Better Taste
Cast iron cookware is all about the taste. When you cook with the cast iron cookware, food has a fuller taste. Even if you aren’t a gourmet connoisseur, you can enjoy a superior taste.
But you can’t get that taste without seasoning. When you avoid cast iron seasoning, you let the cast iron cookware deteriorate. Cast iron seasoning allows the cookware to give you a pure taste of food, regardless of the dish you prepare.
Whether you are preparing bread or frying meat, season the cookware beforehand.
b. Healthier Meals
Another perk of seasoning your cast iron cookware is that it makes your dishes healthier. Each meal you prepare in a cast-iron skillet gets a dose of iron.
Most people believe that the health perk remains as long as you cook with cast iron cookware. However, that perk weakens over time if you fail to season the cookware on the regular.
However, there is another thing about healthy food and cast iron cookware. Not only does food from the cast iron cookware taste better, but it also has more flavor.
c. More Flavor
Now, you have to discern between taste and flavor if you want to be a master chef. Taste is something any person can experience. But, it takes a palette of a chef to discern between flavors.
Seasoning cast iron is similar to clearing the choke board. While there was something before, you clean it, and it is like you have a new board. Cast iron seasoning does the same for the cookware.
As you practice and do more with the cookware, you want the flavor to remain. Even more so, when you think about what you can do with your cookware.
d. More Recipes
Keeping your cookware in mint shape allows you to try more recipes. Traditional cookware has a disadvantage. It wears down over time and reduces the taste of anything you cook. With proper seasoning, cast iron cookware does the opposite.
It won’t matter what meal you prepare. The taste remains there like you took out the cast iron cookware from its box for the first time.
Along with the cooking benefits, seasoning cast iron has another benefit you should know.
The Maintenance Process
Cast iron seasoning helps the cookware to last longer. And, when you think of something lasting longer, don’t think about days and years. Think about that cast iron cookware can last for decades to come.
Even today, you can find cast iron cookware that is over 100 years old. That is due to the proper maintenance of the chefs. With today’s condition and cooking expertise, you can do the same.
Not only can you have a piece of cookware to last you for a lifetime, but you can also pass it down.
The first thing you want to do is to increase the durability of the cookware with seasoning. Remember acidic foods from earlier?
Well, each time you prepare a meal with tomato, you chip your cast iron skillet. The acidic damage stacks on the iron, deteriorating it further. Once you damage the cast iron skillet, you have to go through a whole process to repair the cookware.
Instead, protect the cookware with regular seasoning. That way, you can have cookware that can last for a long time.
It is time to bring all the perks together. The one thing that separates the cast iron cookware from other products is the price.
Even a cast iron skillet costs a few hundred dollars. Thus, if you want to master cast-iron cooking, you need cookware that lasts. The only way to ensure the longevity of the cast iron skillet is to season the cookware.
It all comes down to your choice. You have to choose the level of dedication you want to show to your cooking adventure.
Master Cast Iron Seasoning
Mastering recipes from a cast-iron skillet is all about discipline. It is an experience similar to learning a new instrument.
You have to learn its rules to bend them. So, embark on the journey of mastering cast iron cooking. All it takes is a dedication to make an extra effort and perform cast iron seasoning.


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Valentine’s Day Dinner at Feather & Wedge
February 14 @ 5:00 pm - 10:00 pm
Have you made your dinner reservation yet for Valentine’s Day? Feather & Wedge is serving up a special menu for the occasion. Don’t miss out. Make your reservation today and make your sweetheart’s evening one to remember.
$75 per person. Prix Fixe menu. Click here to view.
Reservation times starting at 5PM.