The Run of Play is a blog about
the wonder and terror of soccer.
We left the window open during a match in October 2007 and a strange wind blew into the room.
Now we walk the forgotten byways of football with a lonely tread, searching for the beautiful, the bewildering, the haunting, and the absurd.
Brian has asked me to write the culinary details of our Pro Vercelli promotion meal, begun in celebration of an imaginary electronic victory and concluded in academic contemplation of the fat in a pig’s face. Here’s the summation…
Seeking to show my support for the historic quest that is Run of Play’s route through Football Manager 2009, I promised Brian a special dinner if—I mean when—he lifted Pro Vercelli out of the bottom league. It was an unthought offering, I have to admit; I wasn’t considering hows and whens too clearly. I did know the what, though, since my cursory culinary browsing had turned up an eponymous dish worthy of an entire festival in our favorite (though completely unknown) Italian town. Panissa vercellese it had to be. We would feast on a glorious sausage-and-bean-rich risotto, a dish of ancient origin that uses to advantage Vercelli’s most important crop. I thought vaguely that when the time came for our own mini-sagra I would certainly be able to figure out how to make the panissa. After all, I was living a few blocks from one of the best cookbook collections in the world; I could, in its reading room, submit to the stern and specific tutelage of Marcella and Lidia. (The Schlesinger library may have gathered its cookbooks in order to promote scholarly research, but they strike me as a more practical resource; I have also been known to pick up cookbooks for pleasure reading—just as, perhaps, the other half of my household can spend his off hours happily perusing manuals on football strategy. Draw your own conclusions.)
Unfortunately, Brian won the league right before the entire university shut down for the academic annoyance known as Christmas, and the Schlesinger’s culinary collection closed for more than ten days. (It seemed unconscionable to me to lock up recipes at a time when home cooking was at its most high-stakes.) I was on my own, proceeding with a web printout, a lot of Google Translator cut-and-pasting—I don’t speak Italian, not to mention Italian cooking terms; I don’t even use metric units—and a mounting sense of being in a bit over my head. Time was tight, too; the dinner had been set for New Year’s Eve, in part because a potential ingredient of panissa, cotechino, was also a traditionally lucky December 31st dish, and I figured that we might as well accrue a little good fortune for ourselves—not to mention for our football teams; there are a few more leagues between us and Serie A, I understand.
Precisely that lucky cotechino, though, was causing problems. Where could I get it? What exactly was it? A sausage, certainly—and a fresh one, but the counterpeople at my local cheese-and-charcuterie purveyor returned blank stares. Phone calls to several other Italian markets yielded nothing. I found an online source, but it looked a bit too packaged-I thought that it might seem like substituting spam for a ham hock in hoppin’ John. Plus, mail-order was a moot point, at this juncture; I didn’t have days to spare. If only I could find some description that specified, among touristy evocations, the “various spices” that cotechino contained; then I could approximate the proper taste with some ground pork.
Finally I decided to improvise and trust, picking up the freshest, mildest Italian sausage I could. But there were other problems. The rice, that was fine: I had some carnaroli. The beans, though: I knew I wanted borlotti or saluggia, but I couldn’t quite figure out if these were the same thing, or if one was a version of the other, or if I could get either. Sources weren’t sure. Though many voices assured me that “cranberry” beans were simply borlotti re-named for my New Englandy neck of the woods, I didn’t quite trust this. (Clarification welcome.) And then there was the salame sotto grasso; my area’s salami makers were as unhelpfully ignorant on this one as they were on cotechino. I was left with my previously-decided-upon routine of sausage improvisation and spice guesswork.
I decided to rely on three things. One was wine, which hides a multitude of culinary sins; a Piedmontese barbera, I was pretty sure, would make even pallid, wrong-way-round panissa into a palatable offering. The second was parmigiano-reggiano, prescribed as the finishing touch on the dish and thankfully available in American markets. The third was-of course-pork fat. (There may be a generally applicable culinary maxim here, in the trustworthy goodness of red wine, parmesan, and pork fat.) Panissa called for lardo, and that I could buy locally—a gorgeous, glistening, opaque length lying seductively in waxed paper. I figured that it couldn’t possibly make rice and beans taste bad. As my third-favorite blogger can explain in greater detail, bacon, in its many manifestations, makes the world go round.
And indeed, this trinity of taste did justify my faith, letting Brian and me ring in the New Year well fed. I soaked and simmered my New-England-Italian cranberry-borlotti legumes, cooked my fatty, fragrant sausage in some fatty, fragrant onions, stirred my softening, wine-plumped rice, and served it all up hot and dusted with cheese. We had tomato bruschetta to start, a green salad with some great bra duro afterward, then some fruit and chocolate and coffee to finish, and we looked ahead to the Pro Vercelli path to glory that will be the year 2009.
Then a few days later, when the library opened, I made my way there ready to face the stupid mistakes I shouldn’t have had to make. The results, though, were less than fully illuminating; many of the standard Italian cookbooks had nothing to say about panissa vercellese. Marcella offers only a recipe for “paniscia,” a vegetable-soup-and-sausage risotto; this “merger of two lusty dishes,” as she calls it, combines red-wine risotto and a “generously endowed minestrone.” That much sex in that dogmatic a tone might have proven irresistible, had I read Marcella’s description before New Year’s, but the dish seems less authentically Vercellesean than the recipe I’d printed from the internet. Marcella’s was helpful with some ingredients: I should have been looking not for salame sotto grasso but salam d’la duja, it turns out-which may be a sausage of donkey meat (in which case I am really out of luck), or may just be a sausage made in a clay pot. As replacement, however, Marcella recommends “a high-quality, tender salami that is neither too spicy nor too garlicky,” so I probably wasn’t wildly far off. As for the borlotti/saluggia/cranberry question, Marcella simply calls for cranberry beans in recipes, so again, I can’t be too wrong when using them.
And the cotechino? Lidia Bastianich provides a recipe-yielding 8 pounds, one might add, since “there’s no point in making smaller quantities than this.” Indeed. And really, when a dish calls for the head of a small pig in preparation, does one really want leftover ingredients? Lidia’s formula was useful in answering my question of seasoning—bay leaves, allspice, salt, pepper, garlic, and white wine, which was again fairly close to what I had done. But it was dangerous in provoking the question of future cotechino; sitting there in a quiet, carpeted, blond-tabled reading room of the country’s oldest institution of higher learning, watching the laptop-tapping scholars around me, I had the brief vision of renting a meat grinder, buying some sausage casings, and ordering “2 pounds pork skin” and “4 pound lean pork butt” from a butcher—not to mention “2 pounds face and butt fat.” What would Brian say if he were to emerge from a hard few hours of managing teenagers or fighting with a financial board—only to open the fridge door for a refreshing drink and see a pig’s snout poking up from the top shelf? “It could be your new mascot,” I argued on the evening after my library sojourn. “Um, only if we were to lose a lot of games,” he replied.
And then I realized that what might be the “official” recipe, the Sagra della Panissa recipe doesn’t even call for cotechino. Oh well.
So for now, I will compromise, accept my ignorance, hope for further education (is cotenna just pork fat, too, I wonder?), and enjoy. In that spirit, here’s the recipe that I made, and one that I’ll make again, I think, whether or not Vercelli’s virtual team moves up another notch in their conceptual climb. It’s a good, hearty, completely unvirtual dish, full of flavor and substance, fortifying if you’re facing the start of a rough season in a new league or just the start of a cold month in a new year.
makes about 4 servings, depending on whom you are serving
½ lb. carnaroli rice
½ lb. cranberry beans
1 Italian sausage, not too spicy or sweet, about ½ lb.
¼ lb. lardo or pancetta
1 medium onion
4 bay leaves
1 ½ to 2 cups red wine
1 teaspoon nutmeg
1 tablespoon sage
salt and pepper
1.) Soak the beans overnight (at least 12 hours) in a pan of cold water that covers them by about one inch. Drain; discard the water (or use it for another purpose).
2.) Chop half of the lardo and heat it gently for a minute or two in a large pan; add half the onion, diced. Fry over medium heat until the onion is translucent, about two minutes. Cut up the sausage into three or four chunks. Add the beans, bay leaves, sage, nutmeg, and the sausage chunks to the pot with the onion. Add salt and pepper. Add water to cover by one-half inch. Cook for about 2 hours on low heat, until the beans are tender. If the mixture ever seems too dry, add a little more water.
3.) Drain the bean mixture, retaining the liquid.
4.) In the same pan in which you cooked the beans, put the remaining lardo and heat it gently for a minute or two; add the other half of the onion, diced. Fry over medium heat until the onion is translucent, about two minutes. Add the rice, tossing it until glossy, about two minutes. Add one-half cup of the wine, stirring; stir until the wine is completely absorbed. Continue with the rest of the wine, stirring constantly. Stop when the rice is still very al dente but looks vaguely plump. (You may not need all the wine.)
5.) Remove the sausage chunks from the bean mixture and crumble into smaller pieces. Add bean mixture and sausage to the rice, stirring to incorporate. Add one cup of the water retained from cooking the beans. Cook fifteen to twenty minutes at a simmer, stirring, until the rice is cooked. Add more of the water retained from the beans if the dish looks too dry or if you prefer a looser texture.
6.) Remove the bay leaves. Add salt and pepper to taste. Serve with grated parmesan cheese.
Read More: Pro Vercelli
by Siobhan Phillips · January 7, 2009[contact-form 5 'Email form']


I can’t believe it’s been this long since I added a post to our blog.
I’ve been meaning to write this one about umami if for nothing else than just to post this picture:
Okay. Thank you for indulging me. I’m glad I got that joke out of my system. whew!
The images above are from pamphlets that I collected when I visited the Restaurant Show in NYC. The baby’s expressions are reactions to trying the different tastes. Evidently, babies are happy with sweet and umami but kinda raise a stink at sour and bitter. Which really, doesn’t seem like rocket science but now it is documented and therefore, fact.
So, if you don’t know what umami is, it’s the official 5th taste in the culinary world. There is sweet, sour, bitter, salty and now, umami. You many have heard this word before but do you know what it is? Would you be able to eat something and say, “whoa! that is way too umami?” I think I can now!
Umami can be described as beefy, or mushroom-y. Kinda earthy. Tomatoes are umami. Cheese is umami. Kombu (seaweed) and dashi (the base with which most Japanese broths are made) are umami. It is a savory taste that is found in glutamate.
There is umami seasoning that you can buy – used to be that MSG would provide this taste but since MSG has fallen out of favor with the health conscious, there are other glutamates (the G in MSG) that enhance the natural umami flavor of foods. The Restaurant Show had taste test comparisons of french fries seasoned with salt and those seasoned with umami seasoning. Both good. Umami season has 30% less sodium. There was also soy sauce that was seasoned with dashi (which is rich in umami flavor) that made sushi even more divine.
So next time you are chowing down on burgers at the Shake Shack or In-N-Out or even a Five Guys, slow down and enjoy the umami.
Bob & I visited the International Restaurant & Foodservice Show yesterday at the Javits Center in NYC. We had exhibited there before and we thought it would be good to see what the new trends were in Japanese food and food service. Plus, there was a section called the Japan Pavilion so how could we not go?
The show was a lot smaller than I thought it would be but it was packed. You know how they say people can’t pass up a free meal? Well the admission was not free but holy cow, you would have thought people had been saving their appetite for days just to get some freebies. It was worse than Costco on a Saturday afternoon when they crank out samples of Pizza Bites or something. Granted, the food samples at the Restaurant Show were much tastier than microwaveable frozen snacks but still, it was not pretty. I mean, how many samples of bagels does one need? We’re in New York!!
And yes, I was not immune from this free-for-all lack of decorum. I swear, it’s the mob mentality. You see a line of people waiting for a sample of something and you have to get one too! That’s what happened to Bob and the crepes. And really, it wasn’t worth the calories. I got stuck at the PreGel booth. I have to mention them because they had samples of 3 different types of frozen dessert and I waited for each one. The first was a Marscapone Caffettone (frozen yogurty type thing but very creamy and rich) with an espresso swirl. Then we went to other side of the booth and had some gelato (mango flavored) and then we went to yet another part of the booth and had a frozen yogurt (dark chocolate). They were all very good.
And this was all after we walked through the Japan Pavillion and had 3 types of ramen samples, beer sample, sake sample, Muscat drink sample (which by the way is the bee’s knees – I must find more!), miso soup sample and of course the sushi sample. Well, it was actually 2 pieces of a maki roll one with regular soy sauce and the other with soy sauce that had dashi in it. Bob ate them both (for the sake of accurate taste testing) and the booth folks didn’t even offer me any. I don’t need your umami anyway!
So after the Japan Pavillion, we walked through the rest of the show and we ate more. I thought about partaking of the wine samples that were at the other end of the show but I passed. Not sure why as wine is my favorite thing – I think I finally realized that I had had more than enough at that point.


Think of the taste of a beautiful ripe and homegrown tomato! What great red color and wow, the fruity and sweet taste… It is completely different from the quality they sell in the supermarket, right? With spices it is exactly the same. Our spices are famous for
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Eating the placenta, or the after birth, is a hot topic right now for mothers. Because the placenta provides the fetus with the necessary vitamins, minerals and nutrients, it makes sense that it could be a nutritional powerhouse for new mothers too.
Here are a few benefits of eating the placenta:
● Reduce the amount of post-natal bleeding
● Increase energy levels
● Increase iron levels
● Lower the risk of postpartum depression by balancing hormones, especially estrogen
● Increases breast milk production
Creative Ways To Use Your Placenta
We’ve talked about the benefits of eating the placenta, but what are the best ways to consume placenta to get all the benefits? Here are just a few options:
1. Pill – The pill is the easiest, most common way to consume placenta. Professionals are able to freeze, thaw, cook and grind it in to individual pills loaded with iron, estrogen, progesterone and B6.
2. Smoothie – Putting pieces of raw placenta in smoothies is another way to reap the benefits of the afterbirth.
3. Pizza – While placenta pizza might not be the first thing you want to order at a pizzeria, there are a lot of recipes for making a pizza topped with cooked placenta.
4. Meat – Instead of slicing up a nice chicken breast for lunch, try cutting the placenta into strips and saute with various ingredients and spices. While most physicians will agree that it’s safe to eat placenta, the pill is the safest way to consume it.
Prior to starting a placenta-eating plan, be sure to consult your OBGYN to find out the potential concerns and risks.


Dark Chocolate Marshmallow Fudge
2 ¼ cups sugar
½ tall can evaporated milk (1/2 cup and a splash more)
1 stick (or ½ cup) butter or cooking margarine
1 7 oz. jar marshmallow cream/fluff
12 oz. package chocolate chips (2 cups)
1 3 oz. dark chocolate candy bar (80% cocoa)
½ cup chopped pecans or your favorite nut
In a heavy saucepan, bring first three ingredients to boil and boil on medium high for 5 minutes.
Remove from heat.
Add chocolate and fluff and stir well until melted.
Pour into buttered or sprayed 9 x 13 pan. Cool. Cut into squares. Store in airtight container.


For the fourth year in a row, The National Dairy Council and General Mills Foodservice have teamed up and are now accepting applications for the Fuel Up Breakfast Grants program. Funding provided through these grants should go toward schools working to develop or expand their breakfast programs.
A study by the Food Research Action Center (FRAC) found that there is significant evidence of the link between eating breakfast and learning. Skipping breakfast, the report found, is “associated with quantifiable negative consequences for academic, cognitive, health, and mental health functioning.” Despite the benefits, a different study conducted by FRAC found that participation in breakfast programs remains low. Since good school breakfast programs can help transform schools and support the entire school community – students, parents, teachers, and administrators – it is important to increase school breakfast participation.
K-12 schools that participate in the National School Breakfast Program are eligible to apply for up to $2,000. Schools should also have a breakfast participation level of less than 40 percent, as well as demonstrated support from their principal, district school nutrition director, and school nutrition manager.
Applications are due July 31. For more information and to apply, please click here.


This Shimokitazawa joint is looking to charm sweets fiends with their light-as-air pancakes topped with fruit or the shop's original maple butter cream. Last order at 19:30." JS pancakes weren't fluffy; we only made traditional American-type pancakes. But without the cooked sides, it's a lot fluffier than other soufflé pancakes I've had. Japanese Address: 東京都渋谷区神宮前6-1-4ガーデンテラス 1F And people are lining up to try it. Flipper's is the OG soufflé pancake in Japan, boasting a cult following throughout Asia. What to order: Kiseki Pancake Fresh Fruit (JPY1300), Kiseki Pancake Plain (JPY1000) The famous Flipperâs from Japan is finally bringing their fluffy soufflé pancakes to Singapore with their first outlet at Takashimaya Shopping Centre, Ngee Ann City on 6 Nov 2020. This looks amazing! Instead of a knife and fork, we were given two small forks instead. I especially enjoyed pairing the pancake with the tangy strawberries, which created a nice balance in the flavour. It's the first time a Japanese chain has come to New York City, but Taiyaki, a café in the East Village, began selling its version of soufflé pancakes in fall 2019. Well, it's known as a nation where pancakes are eaten quite a lot. Before I fill up on these pancakes, I'm gonna try out their strawberry pancakes. We went on a Sunday morning around one month after its opening, and there was already a winding queue of about 30 people! It is located directly opposite Luke’s Lobster. Subscriber For the first time, New Yorkers are able to try Japan's most famous Miracle Pancake without leaving the States. Website (can be translated to English): baycrews.jp/store/list?brand=0050. Medha: Flipper's stands out from some other soufflé pancakes because of its lack of a mold, giving the pancake a little less structure. The line is moving. It literally felt like the pancakes were melting in my mouth! I'm gonna finish this and take this home. They have outlets in Seoul, Hong Kong, Taipei, and New York as well. Medha Imam: What's better than pancakes for breakfast? One of Japanâs most beloved and iconic pancake chains, Flipperâs will make its debut in Southeast Asia with a flagship store at Takashimaya Shopping Centre, Ngee Ann City this November. Visit Insider's homepage for more stories. Flipperâsâone of Tokyoâs most famous soufflé pancake â¦ So we would love Japan to also be known as a pancake-loving nation so Americans will come try ours as well. After an one hour wait in the cool Tokyo weather, we finally got to enter the cafe. The menu also offers Meal Pancakes (Bacon Egg Package, Salmon Avocado) and Seasonal Pancakes. These are the strawberry pancakes by Flipper's, and they have a strawberry cream inside and a strawberry cream on the top. Flippers is owned by Baycrews Co Ltd, a company that also runs a series of other popular restaurants (including the famous Luke’s Lobster), fashion brands, furniture shops, and even wellness studios. Here I go. Flippers, a well-known chain pancake restaurant in Japan, is famous for delicately airy souffle pancakes. They were even softer than the famous Gram pancakes. This small size was probably one of the reasons for the long queue. And since we are bubble tea fans, we also ordered the Tapioca Milk Tea (JPY580). My favourite part of the space was the large glass windows. Customer: We're here for Flipper's because there's one in Shimokitazawa in Tokyo, and we had an experience there. ð¢ð½ð²ð»ð¶ð»ð´ ðð¼ð¼ð»... #FlippersSG #TakashimayaSC #flippers #flipperspancake #pancake #soufflepancake #forksonlyplease #soflippingood 16 Flippers definitely lived up to its hype and it was a joyful experience to eat these super fluffy and delicious pancakes. Here are some of the most famous: Kiln â¦ Benitsuruâs popular â¦ It is paired with Flippers’ house-made maple butter cream. We visited the new Flippers branch in Omotesando/ Harajuku, which opened in October 2018. The Miracle Pancakes, as we call them, since they're our miracle pancakes, came from the hard work put in by a single chef who wanted ot challenge himself to make fluffy pancakes. We visited the Omotesando/ Harajuku branch in Tokyo recently during our holiday, and were blown away by their fluffy and delicious pancakes! The cozy space is decorated with pastel furnishings and artistic pictures lining the white brick walls. Let's do it. The queue was so long that it had to be broken into two sections separated by the street. Anyway, like the pancakes at Flippers, these are made freeform, without a mold and come three to a plate, overlapping. This place is so good there is usually a line. The cafe interior was actually rather small with a seating capacity of around 30 pax. Flipperâs: Japanese Souffle Pancake Cafe â¦ FLIPPER'S Omotesando, Shibuya: See 24 unbiased reviews of FLIPPER'S Omotesando, rated 3 of 5 on Tripadvisor and ranked #3,355 of 8,641 restaurants in Shibuya. Soufflé pancakes have been blowing up in Japan since 2014, and Flipper's is one of the most well-known chains. Now that the cafe has opened for a few months, the queue may not be as mind-boggling anymore. Just last year, Gram Cafe & Pancakes, Osakaâs famous jiggly souffle pancakes have landed in Singapore. This iconic Japanese pancake chain started in Tokyo in 2014 and has become a cult favourite that trailblazed the soufflé pancake trend in Japan and around the world. This article is part of our super awesome Ultimate Tokyo Travel Guide For First Timers. Flippers Flippers is a pancake cafe chain founded in Japan. Update 05 October: Flippers will be opening a branch at Takashimaya Singapore in November 2020. Directions: 7 minute walk from Harajuku Station Sorry, guys, this one's for me. Each pancake is scooped onto the grill in an exact measurement and cooks for about 10 minutes before it's topped with more batter and left to cook some more. There must be something about Osakans and pancakes because they know pancakes over there. They were super light and fluffy, with a luxuriously smooth texture and a subtle eggy fragrance. You can dig into those âmiracleâ souffle pancakes when it opens at Takashimaya Shopping Centre. Account active Our original batter recipe is the result of hard work, and I don't think theres anything similar in America. That's all I'm here for, and absolutely worth the wait. AMAZING. They are famous for their delicious souffle pancakes, which is a type of pancake characterised by its liberal use of whipped egg whites to create a lovely fluffy texture. I love it so much that I think I ate twice in Hong Kong and once in Japan. That's a strawberry cream. The pancake craze has hit Tokyo and this is one of […], Ultimate Tokyo Travel Guide For First Timers. Calling all soufflé pancake fans! It has taken over the space previously occupied by DâGood Cafe. They are famous for their delicious souffle pancakes, which is a type of pancake characterised by its liberal use of whipped egg whites to create a lovely fluffy texture. They opened their first branch in Jiyugaoka (Tokyo) a few year ago, and has since expanded rapidly to 12 branches across Japan. They will also be opening a branch in Singapore at Takashimaya in November 2020! Toki Michiko: First of all, we make our pancakes very carefully. Everything you need to know about Tokyo is just a click away! Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until â¦ A Happy Pancake hails from Osaka, just like Cafe & Pancake Gram. I remembered my first souffle pancake with them was 2/3 years ago. How about an airy, jiggly soufflé pancake? I guess the long queue was due to the hype surrounding the new opening. The outer layer is so lightly holding in the soft centre, it seems to be keeping it together with nothing more substantial than hopes and dreams. 15 reviews of FLIPPER'S ä»£å®å±±åº "The soufflé pancake is amazing. Of the three dominant soufflé-pancake chains in Japan â Flipperâs, Gram Cafe and Pancakes, and A Happy Pancake â Flipperâs has the smallest footprint with 12 locations. And we're gonna have to treat it with the respect that it deserves. Flippersâ souffle pancakes are baked without a mould, which is why their edges are softer than usual pancakes. One pancake is layered with grilled tiger prawns and avocado while the other is layered with Norwegian smoked salmon and â¦ Alcohol lovers will be happy to know that the cafe serves wine and beer (Kirin Heartland). Japanese pancake chain Flipper's is opening its first Singapore store on Nov. 6, 2020. So let's just dig in. This flippers is only a few options including the pancake and some drinks. Premium eggs, quality butter and Japanese flour are some ingredients that make up FLIPPERâS precise Kiseki formula. Due to their overwhelming popularity, they even have a branch in Causeway Bay, Hong Kong. Flipperâs Singapore will serve a compact menu of just six pancakes â five sweet variants and one savoury option. Expect nothing but the fluffiest soufflé pancake at FLIPPERâS! […] and head up the street, just on your right you’ll come to the best pancake shop in Harajuku: Flippers. The pancakes were served with colourful fresh fruits and dusted with icing sugar. Japanese chain Flipperâs was founded in 2014 in Tokyo, and is best-known for its kiseki (which means âmiracleâ in Japanese) soufflé pancakes.The pancakes are named for their, er, miraculously cloud-like texture and âmelt-in-your-mouthâ pillowy softness. The drink was rich and creamy, and was complimented nicely by the sweet chewy pearls. This was one of our happiest meals in Tokyo! The Japanese soufflé pancake seems to defy pastry physics: An airy vanilla batter is cooked in a pan, which leaves it lightly toasted on each side â¦ Eaten together with the sweet butter cream and fresh fruits, the pancakes were heavenly. They have also opened in New York, Hong Kong, Taiwan and Seoul. It doesnât matter whether pancakes are your passion because the buttery aroma mixed with sweet maple syrup in the air will easily lure you into Flipperâs Singapore. Flipperâs specializes in Japanese soufflé pancakes that couldnât be any fluffier!The hugely popular pancake chain originated in Tokyo and now also opened its first US outpost in New York City.When Flipperâs celebrated their grand opening, we observed a line forming as early as 2 hours before the opening. Benitsuru â Americanized pancakes. It comes with a whipped cream and overall is not too sweet. ¡ã®ãã³ã±ã¼ãããææ¡ããã¹ãã¬ãã³ã±ã¼ãå°éåºã§ãã. Tons of people line up for the opening of Japanese âmiracleâ pancake restaurant Flipperâs. One bite isn't enough; you just wanna keep eating it, like, constantly, because one bite just melts in your mouth, and then you're like, it's time for another. Toki Michiko: The Flipper's brand comes from Japan. Flippers’ souffle pancakes are baked without a mould, which is why their edges are softer than usual pancakes. Medha: I am so happy that I had these Japanese soufflé pancakes today because I didn't even have to travel to Japan to try these out again. FLIPPERâS has been one of the recommended pancake place to go when you travel to Japan. They allowed plenty of natural sunlight to flood the cafe, giving it a bright and cheery vibe. For brunch-loving people, FLIPPERâS offers Eggs Benedict Soufflé Pancake ($22.80), using poached Hinata eggs no less. Phone: +813 5468 2133, Other Locations So let's go check it out. Flipperâs Review: Popular Cafe From Japan Arrives With Matcha And Eggs Benedict Souffle Pancakes EatBook.sg - New Singapore Restaurant and Street Food Ideas & Recommendations I didn't even need to use my teeth. Flipperâs [Official Photo] One of Japanâs most popular pancake purveyors is coming to Soho. Flipperâs is opening its first United States location â¦ Have it plain ($16.80) to sample the pancake in all its jiggly glory. The restaurant recommends we use two forks instead of a fork and a knife because it's so delicate and light. I mean, look at that line. Famous for fluffy souffle pancakes. The truth is that Soufflé pancakes have been quite popular in Singapore for the last couple of years, with the popular Japanese style ones being Belle-Ville Pancake Cafe and Gram Cafe & Pancakes. [gasps] Oh, my God, it's incredibly fluffy, so fluffy. It's something you wouldn't be able to try unless you came into our shop. We ordered the signature Kiseki Pancake Fresh Fruit (JPY 1300). Flipperâs will be opening in Takashimaya Shopping Centre on 6th November. With its international presence in New York, Hong Kong, Taiwan and Seoul, the globally well-known pancake brand, FLIPPER'S, is set to impress local customers with its inimitable kiseki or âmiracleâ pancake that sets it apart from its competitors. Customers are willing to wait upwards of an hour to try a meal that takes just two minutes to consume. That's really strawberry. So excited to have them here in Singapore now. Flippers (Omotesando Branch) Taiyaki NYC, a Japanese-inspired ice cream shop, started selling its own version of soufflé pancakes in 2019, but this marks the first time a Japanese chain has brought the treat to New York. It keeps getting better, and better! Customer: Really cool that I can travel here and be able to have a Japanese pancake and not have to travel all the way to Japan. Flipperâs is known for its Classic Kiseki Pancake (picture above), which is served in a stack of three with maple butter cream. Definitely makes you feel like you're having a very healthy meal, and it feels so good. Flippers is a pancake cafe chain founded in Japan. Other than the Kiseki Pancake Fresh Fruit, the Kiseki Pancake Plain is very popular too. Customer: I'm just expecting it to melt in my mouth. These “Kiseki” souffle pancakes are specially made with eggs from the Miyagi prefecture, domestic wheat, ricotta and buttermilk. One of the biggest culinary trends to hit Japan in the last half decade has officially touched down in New York. Luke’s Lobster (Tokyo) – Famous Lobster Rolls in Japan, But Is It Worth The Long Queue? How do I find out more about a franchise? since. Our pick is Flipper's at Shimokitazawað°Their pancakes are unbelievably fluffy and you will want to â¦ We make each order we receive from our customers carefully, with all our heart. For those who need a primer, Flipperâs is a Japanese souffle pancake outlet that is known for having one of the jiggliest, or fuwa fuwa, textures around. This is their classic soufflé pancake, and it's called Kiseki, which means miracle, and I'm about to eat a miracle. The famous Flipperâs Pancakes from Japan has opened in Singapore at Takashimaya Shopping Centre, Ngee Ann City. The brand that originated in Tokyo in 2014 is a cult favourite that trailblazed the soufflé pancake trend in Japan and around the world. They're known for their soufflé pancakes that are extremely fluffy and jiggly, and I'm super, super excited to see how they're made. Toki Michiko: The United States is known for its pancakes. Although that is little time to wait for real handmade pancakes. The two of us were hooked from the first mouthful and finished all three pancakes in a matter of minutes! That's amazing; it melts in your mouth. These wonderfully delicate pancakes were seriously delicious! The souffle pancake comes with extremely soft texture and is made from milk and eggs imported from Japan. They're the best pancakes I've ever had. It actually started out in a pancake shop called JS in Japan. With the cream, here I go. English Address: 6-1-4 Jingumae, Shibuya-ku, Tokyo Garden terrace 1F Photo via Flipper's The outlet, which is also its first in Southeast Asia, is â¦ The pancake cafe scene in Singapore is booming. Image credit: @partiallyhalfnotcrazy. That was so, so fluffy. Medha: We're outside of Flipper's, an extremely popular Japanese pancake chain that just opened its first store right here in the United States and in the middle of Manhattan. The unique artisanal souffle pancakes are so delicate that they are served with two forks, which is part of the signature FLIPPERâS experience. Customer: We both got the fruit ones. However, I felt it would have been more delicious if it had a thicker texture. The pancake bug has bitten Japanese and more and more pancake cafes are popping up! 20 Great Places To Eat In Tokyo - The Ultimate Beginner's Guide To Exploring Tokyo's Best Eats! But the strawberry adds, like, another layer to it. The Place Japanese food concepts are making its way to Singapore recently. With each pancake cooked to order, you can expect to wait 20 minutes for this miracle in your mouth. Flipperâs, a famous Japanese souffle pancake cafe, will open in Singapore this November 2020, in Takashimaya, along Orchard Road. There is a wait starting from opening time. And by 2016, the pancake craze in Japan was in full swing with pancake shops opening all over the country competing for the best Souffle Pancakes. A leading-edge research firm focused on digital transformation. We just wanna, like, recreate that in our hometown. Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl. Opening Hours: | Daily 11am to 8pm | Apparently, this is because the fluffy pancake would be squashed under the weight of a knife. We are about to interview more people. Harajuku + Omotosando Superguide – Ten Minute Tokyo. Flippers is a famous Japanese pancake cafe in Japan. After Tempura Tendon Tenyaâs opening in Orchard Central last month, one of Japanâs most beloved and iconic pancake chains, Flipperâs Singapore will make its debut in Southeast Asia with a flagship store at Takashimaya Shopping Centre, Ngee Ann City on the 6 November. With the original, classic Flipper's pancake, we got a really sweet flavor with the cream, and then this is definitely a little more tangy. Customer: So yeah, I've been here for like 45, 50 minutes, and I think the first time I heard about this was, like, over a year ago. I'm so stoked. 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R De Lorme offers fresh seafood dishes to delight any appetite. From our farm-raised salmon, to live Maine lobsters, New England classic clams and oysters, to southern Louisiana crayfish, we have it all. We bring the ocean to your table.
Flown in fresh daily, our selection of live Maine lobsters are market priced and available a la carte or as an entree.
A taste of Louisiana, these Spicy Clams are a mixture of Cajun and New England flare.


Sweet Potatoes are a Wonder Food. No kidding.
Sweet Potatoes are an everyday wonder food, worth going out of your way to use. They are versatile, delicious, and go way beyond holiday meals in our house. In the fall we watch for the local harvest and usually buy a couple of bushels. We have found that if we keep them in a dark place at room temperature (60-80 degrees is ideal; don’t let them freeze!), they can last through the spring. We learned the hard way that we can’t store sweet potatoes in our garage. They need more warmth than that.
From a health perspective sweet potatoes are amazing. They can provide half of your daily allowance of potassium and vitamin C and have as much beta-carotene as carrots! Considered by some to have the highest nutritional value of all vegetables, they are loaded with other vitamins and nutrients including calcium, iron and fiber. They can help to stabilize blood sugar, help with metabolism, and have anti inflammatory properties.
Try them baked or as home fries (like these Rosemary Garlic Sweet Potato Fries from Nicole at Pinch My Salt) or try one of these great recipes from our kitchen:
Lime Cilantro Sweet Potatoes are great for a salad or for a picnic.
Traditional Candied Sweet Potato Casserole is popular and my favorite holiday sweet potato dish is Sweet Potato Praline Casserole.
Sweet potatoes are great in soups such as Curry Sweet Potato Soup, Sausage Sweet Potato Soup, or Creamy Sweet Potato Tomato Bisque.
I’ve experimented with sweet potatoes in bread and have enjoyed spectacular Sweet Potato Bread and Whole Wheat Sweet Potato Bread. We have more sweet potato recipes here in the kitchen but these will get you started.
Kate in the Kitchen has some great Sweet Potato recipes including Sweet Potato Oatmeal Muffins and Curried Lentils with Sweet Potatoes and Chard.
I’d be remiss if I didn’t finish my sweet potato rambles with a mention of Sweet Potato Pie that Laura shared awhile back.
We also occasionally treat our dogs to some sweet potatoes mixed in with their food. For some reason, sweet potatoes take care of many digestive issues that a dog might have.
If you are looking to make every dish count nutritionally, you can’t go wrong sweet potatoes. Do you have a favorite sweet potato recipe to share?
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If it could be fall forever, I would be perfectly happy. It’s not too hot like summer and not bitterly cold. The air is crisp and clear. The weather is perfect for scarves and light coats. The boyfriend and I celebrated the arrival of fall here by going for a walk around a local reservoir. I took too many pictures and it was generally a great way to enjoy the outdoors, each other, and get in some exercise.
Fall is the time of year with some of my favorite seasonal foods and drinks. Fall beers are spicy and malty–just warm enough to counteract the cool weather but with some bite lurking at the edges. Also, I am an unabashed lover of all things pumpkin flavored. Naturally, this encompasses pumpkin flavored beer.
By far the best pumpkin beer I have found is the Southern Tier Pumking.
It’s not light in the alcohol content, after all it is an imperial ale, coming in at a strong 9%ABV. However, the taste is so light and crisp that the alcohol flavor is completely masked. I’ve tasted beers with less ABV that have more alcohol flavor than this beer. The body is surprisingly light and when poured the beer has an unmistakable orange color (like a pumpkin!).
Where other pumpkin beers are heavy, spicy and dark, this beer is a perfect balance between the pumpkin flavors and the pumpkin pie spices. I prefer my pumpkin beers to be on the spicier side usually since it’s so hard to get the pumpkin flavor right in beers. Pumpkin by itself can often end up with a beer that tastes too weak and too bitter. I want to be reminded of a good pumpkin pie when I drink a pumpkin beer. However, an over reliance on spices can make a pumpkin beer cloying after a few bottles. The Pumking is the one pumpkin beer I have found that I don’t get sick of as I drink more of it. I spent a very happy Saturday afternoon sipping this beer in my backyard.
When I woke up on Sunday, pumpkin beer alone were not doing enough to sate my desire for pumpkin flavored food stuffs: I wanted to bake. So I took to the internet to find the pumpkin baked goods that I could make with the limited provisions I had in my house. As soon as I ran across this recipe for Sugarlaw’s Pumpkin Pie Cookies, I knew I had my baking project.
I did not have the pudding mix the recipe called for, so I substituted 1/4 cup brown sugar. I also didn’t have any cloves and replaced them with 1/4 tsp ground ginger. The cookies were surprisingly good. I think I ate three as soon as they came out of the oven (oops…). If you like cakey cookies, these are perfect. They taste like fluffy pumpkin pies. Delicious!


Do you pitch your rotten bananas or do you keep them and make Banana bread? You can also freeze them for smoothies, banana cake , and banana icing. See I do take breaks from sculpting to bake.
I have very fond memories of the recipes handed down to me. I am often reminded of my mom, grandmother, and mother in law with the recipes I cherish from them. We probably all have them. I even have those recipes that no matter how hard you try, they just don't taste like when mom or Nannie made them. The pic on the top left is my great grandmother recipe box handed down thru the generations and I love just looking at her handwriting. I laugh when I see the word "Catsup". The next pic is of my husbands grandmother recipe book and her favorite clippings. The book below is all battered and worn and it captures my fondest memories as it was the "Grange" cookbook my moms/mom bought for her . I learned to cook from this cookbook and have many pages marked of the recipes either myself or my mother have tried. I believe some are even marked yucky lol!. This book has been well loved and I thought I would share my go to banana bread recipe from the book, as I just can't see these bananas go to waste. I'm someone who doesn't like to see wasted food as I know what it's like to go hungry. Hubby and I ate vegetable soup for a month in our early years of marriage and we were on a soldiers income. Yes and entire month, let's just say it took us years to want to eat it again. See I even marked the recipe as good in the book. I would love to hear what you do with your rotten bananas??? Thank You Mrs. Margaret Webster from the Grange Cookbook.
Sift all the dry ingredients into a separate bowl with a flour sifter. This helps incorporate the dry indredients together.
Cream shortening really well and gradually add your sugar and blend till creamy. Add (2) eggs and mix well. Mash (3) banana with a fork and add to the mixture, mix well.
Add the dry ingredients to the mixture and blend. You can add chopped nuts if so desired I did not as I didn't have any on hand.
Pour into a greased loaf pan and I usually make a well in the center this helps create a more rounded loaf when baking. Bake 60 minutes or until you insert a toothpick into the center and it comes out clean.
I love slicing when warm and spreading with butter! Yum!
Hi and Welcome to OldeMoonlane Primitves. My name is Wendy Young and I am happy to have you join me. I am a wife of 37 years, mom of 2 and grandmother of 3 . I have been creating for well over 35+ years and I started this blog to maybe offer tips /tricks and happenings at Oldemoonlane.


We don't walk. We overeat because we've made it easy to overeat. We have fast-food joints on every corner. By the way the 'we' is all of us. It's not the government. It's all of us doing this together.
Never eat while doing something else because you won't get the satisfaction from your food and you'll be more likely to overeat.
I love food and feel that it is something that should be enjoyed. I eat whatever I want. I just don't overeat.
Cereal eating is almost a marker for a healthy lifestyle. It sets you up for the day so you don't overeat.


The Four-Day Miracle Garden
Creating a vegetable garden within four days is quite a feat! We were not sure if it was possible to do so. But our local Pnong church members proved us wrong.
Planting vegetables and fruit trees is a great way to enjoy fresh produce year-round. Not only is it good for our health, but it is also good for the environment. When we plant our own garden, we reduce our carbon footprint by reducing the food needed for purchase at the local markets. We also save money.
Because we provide breakfast and lunch at our school from Monday to Friday, a group of indigenous Pnong church members helped us plant our own vegetable garden and fruit trees. Before they began working each day, the members prayed for strength. They started the garden by clearing the patch of land at the back of the school and tilling the soil using only shovels. Then they planted seeds for tomatoes, cucumbers, carrots, and other vegetables. They also planted fruit trees like banana, papaya, passion fruit, avocado and durian. The Pnong people worked hard every day to water the plants and ensure they were growing well. They also took turns weeding the garden and protecting it from pests. After just four days, the plants started to grow tall and strong. We were amazed at how quickly the garden was growing.
Some of the workers on the farm knew about our church but had never attended. After working on the land with us, they all attended church the following Sabbath.
We look forward to the day when we harvest our first crop of vegetables and fruits. We want to include ripe tomatoes, juicy cucumbers, sweet carrots, fresh pineapples and papaya on the school’s menu to improve the children’s health. We also look forward to when the seeds planted in the workers who attended our church for the first time will likewise bear fruit.
With a bit of planning and hard work using only shovels, the local Pnong farmers taught us that they could start a large garden on the school property so the entire community could enjoy the benefits of fresh fruits and vegetables and our school could save some money in its budget. We can also share our bounty with friends and family and sell it at local farmers’ markets. And because these farmers will continue to plant more vegetables and fruit trees, we hope to enjoy fresh produce all year round. We praise God for this miracle and the partnership with our local Pnong brothers and sisters.
This was our four-day miracle.
“If you have men who will only come if they know there is a good road, I don’t want them. I want men who will come if there is no road at all.”
―— David Livingstone


Vazhaipoo or the banana flower is a very delicious flower. Peeling it layer after layer can be bit of a job but the dish turns out to be mouth watering. This flower has a unique bitterness to it, so if we can mask it then the kids will like it too. Though this flower can be used in a couple of recipes, vadai always seems to be a winner. During my initial days of cooking, cooking masala vadai used to be a big feat. My innocent hubby used to laud my efforts then. But slowly he started understanding that it is the easiest and that there are too many version of this basic vadai. Well I had to graduate to a higher standard every time I cooked vadai. Then came the experiments with many different vadais. Mostly all the vadais are almost the same just the ingredients need to be altered accordingly.
The first time I cooked Vazhaipoo vadai, there were black stamens sticking out of the vadai. That was because I didn't really know how to clean it. But later I learnt it and it is very simple. You have to discard the small plastic looking filament at the bottom and the black stamen at the top. These two are not edible. Rest just immerse in a thin buttermilk to avoid browning. At some point the flower will be just the size of the palm. You can use the flower as a whole now. Chop it and immerse in buttermilk.
- Bengal Gram - 1 cup
- Banana Flower - 1, cleaned and chopped
- Raw rice - 1 tbsp or Rice flour - 1 tbsp
- Onion - 1, big
- Ginger - 1" piece
- Curry leaves - 1 sprig
- Hing - 1/8th tsp
- Fennel seeds - 1 tsp
- Red Chillies - 4
- Salt to Taste
- Oil to fry
Soak the Bengal gram along with the raw rice for about 1.5 hours. Clean the vazhaipoo (soak in buttermilk till you begin chopping) and roughly chop it. Add the Vazhaipoo to a cooker and pour 1/2 cup of water. Pressure cook the cleaned and chopped Vazhaipoo for about 2 whistles. When the pressure subsides let it cool. Drain the excess water and squeeze the vazhaipoo.
In a blender add the red chillies, hing, fennel seeds and ginger. Blend them till they become a coarse paste. Take care not to add too much water. Drain the water from the bengal gram and add it to the blender. If you are using rice flour you can add it now and add salt accordingly. Grind the gram till it is coarsely ground. Then add the cooked vazhaipoo and pulse grind it for about 2 times.
Transfer the ground mixture to a bowl and add the chopped onion and Curry leaves. Heat a kadai and add oil. Take a lemon sized ball and flatten it in your palm. When the hot is medium hot, slide it in the oil. This step takes a bit of practice but you will nail it after some 4 vadas. When they turn golden brown, take the vadas out and drain them on a paper napkin. Serve hot with ketchup or chutney.


Once I got tired of having overweight bags traveling back to Norway from New Orleans stuffed with Creole Seasoning Blend among other home goodies, I decided to make my own. I finally landed on one I really like.
In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, cornstarch, paprika and salt. Store in an airtight container. This keeps fresh for about 1 month but it probably won’t last that long 😉


Top tips for gathering, storing, and drying out wood for burning.
The bread couldn’t be simpler to make and what better place to prove dough than in front of your wood burning stove!
You don’t need to use an oven as it’s all done in the frying pan, making it the perfect recipe for the Stockton Wood & Multi-fuel Cook Stove. You can experiment with all sorts of flavoursome fillings but this uses caramelised onions and hard goats cheese.
All that’s left to do is sit down, relax and tuck in all in front your wood burning stove!


I would like to offer you some resources to help you understand more about plant-based health and how what we eat can have a profound effect on our health.
Time spent learning and understanding the research and the science of plant-based health can improve your health outcome and your ultimate success at reversing lifestyle diseases.
I recommend transitioning to a plant-based diet with the I FEEL GOOD PROGRAM.
I Feel Good Program is an excellent way to learn how and what to eat to reverse lifestyle diseases. It has been created by Adam Guthrie who overcame his own health challenges. Adam is a Professional Chef and lifestyle coach.
Adam has created the I Feel Good Program to help you regain your health. The program has a step by step guide with recipes and meal plans as well as a warm and welcoming community forum where you can walk alongside other people on a similar journey.
You can read all about how to join the program with the below link.
The following links will take you to some enlightening websites that will give you all the science and stories regarding a plant-based diet so that you can move forwards with confidence.


This morning after everyone else had rushed out the door to school or work, Butler, Ricka and Hal had fried eggs and sausage patties for breakfast. While they ate, I asked Butler, "So, do you like having chickens?". It was clear by the way he was savoring his breakfast, that he definitely liked having chicken eggs.
"Yeah," he replied, "because now we get lots of eggs and we can have eggs and sausages for breakfast!". Then after another bite and some quick thinking he asked, "Where does sausages come from?". "Pigs." I told him.
He was quite for half a minute or so, then wiped his plate with his toast and exclaimed, "So, if we get some pigs, they will lay sausages?!?" "No," I began, doing my best not to disappoint him, "you have to kill pigs to get their meat which you can use to make sausages from." Apparently, that was acceptable, but he was still trying to work something out.
Then, he had it! "How about we can get pigs so we can have our own sausages?!" Of course that would be the perfect solution, but I had to tell him we wouldn't be ready do that for a long time probably. But, we can still eat eggs for breakfast in the meantime.


Bakeries are extremely popular in Iceland and can be found all over the country.
Up until just a few decades ago, flour, sugar, and other such commodities were a rarity, and therefore there isn’t a long tradition of cake and bread-making. However, today bakeries offer a wide range of breads and pastries, including classic local favourites. These include, pönnukökur (pancakes), kleinur (deep fried dough-twists), flatkökur (flat-bread), Jólakaka (Christmas cake), and vínarbrauð (danish pastry).
Wherever you are, there will probably be a bakery nearby. You’ll find a list of bakeries in Iceland below.


At Frosted Tiers, we ensure that you are delighted with the taste of our impeccable cakes.
To ensure your big day is everything you wish for, the cake makers at Melbourne's Frosted Tiers offer taste test and promise every cake is an individually crafted and exquisite creation. From simple to extravagant, we'll help bring your special day to life.
Customers always compliment the outstanding flavour of our cakes, due to our fine ingredients.
Our selection of flavours include:
White Chocolate & Vanilla Mud
Marble (two flavours of your choice)
Raspberry & White Choc
Coconut & Lime
Choc Salted Caramel
Cookies & Cream
Notice required for bookings
7-10 business days notice for standard celebration cakes
3 months for Weddings and large scale corporate events
Bookings are considered tentative until all details for our order form is completed and a 50% deposit, or payment in full is made.
Please note that all bookings are also subject to availability and are taken on a first in, first served basis.
Frosted Tiers work with our individual customers to create their dream cake. Our creations are as unique as each individual customer. Our aim is to deliver not just an amazing looking cake that will be remembered for years to come, but a delicious cake made with the finest ingredients.
Bespoke cakes are our forte and we will work our hardest to exceed your expectations. As all our work is as unique as each customer and their event, so all our items are priced individually.
Please contact us for an accurate quote specific to your dream cake.


with Verna lime to conquer
the most demanding palates
- The Verna lemon has a juice with less acidity compared to other varieties, a singularity that makes it the perfect ingredient to captivate lovers of good cocktails.
- Verna is a variety of lemon native to Spain that originates from Murcia and Alicante, although it is also grown in Andalusia. It is unique in the world and it is only produced in Spain.
Madrid (ots|wro) - The trend or inclination to eat a healthier diet has encouraged more and more consumers around the world to look at the nutri-tional properties and benefits of foods in recent years. However, these types of diets tend to be somewhat boring and simple, relying on a basic diet. Thus, lemon has become a very successful alterna-tive for those who are looking for an original indul-gence while staying in shape.
Lemon is a natural food, fat-free and ideal for a healthy lifestyle. It is also an important source of vitamin C, a nutrient that contributes to the nor-mal formation of collagen, the regeneration of the reduced form of vitamin E, reduces fatigue and opti-mizes the absorption of iron; properties appreciated in the field of professional sports.
Verna is a variety of lemon native to Spain that ori-ginates from Murcia and Alicante, although it is also grown in Andalusia. It is unique in the world and it is only produced in Spain. Bild: Lemon from Spain/Fotograf: Lemon from Spain
In addition, Europe grows its own variety of lemon, with an intense yellow color and a more oval shape, which stands out for the lower acidity of its juice, a singularity that makes it the perfect ally to captivate cocktail lovers. This is the Spanish Verna lemon, originally from the Vega del Segura (Murcia and Alicante), although it is also produced in Andalusia.
Therefore, Welcome to the Lemon Age proposes three refreshing cocktails made by leading mixologists with Verna lemon and to leave your guests speechless with its flavor:
1. Lemon and white chocolate mochaccino
- 2 Verna lemons
- 200 ml of whipping cream
- ½ teaspoon vanilla essence
- 100 g white chocolate
- 40 g 70% dark chocolate
- 200 g espresso coffee
- 120 g condensed milk
- 4 marshmallows
- 1 Verna lemon to decorate
- Cut 1 lemon into slices and grate the peel of the other lemon.
- Heat the whipping cream, four lemon slices, vanilla and the chopped white chocolate in a small sauce-pan until it boils and integrates. Whisk well.
- Add two lemon slices in each cup. Serve the lemon and chocolate cream in the cup.
- Carefully add the freshly brewed coffee.
- Finally, add a generous splash of condensed milk, grate dark chocolate on the surface, also the grated lemon peel and put a marshmallow in each cup.
- Decorate with ¼ of a lemon slice on the rim of each cup.
2. Lemon and banana smoothie with oatmeal and coconut
- 3 Verna lemons
- 100 g sugar
- 2 bananas
- 80 g oatmeal
- 300 ml water
- 500 ml coconut milk
- 6 ice cubes
- 2 tablespoons grated coconut
- 1 Verna lime, sliced
- Peel and chop the lemons, removing as much of the white part as possible.
- To make a lemon jam, in a small pot, combine the lemons together with the sugar. Cook over medium heat for 30 minutes until the lemons are soft.
- In a blender add the lemon jam, chopped banana, oatmeal and water. Blend until a smooth puree is obtained.
- Add the coconut milk and ice. Blend until well mixed.
- Serve the smoothie in tall glasses and decorate with grated coconut around the rim of the glass, a slice of lemon and a straw.


Don’t eat wheat. Don’t eat Potatoes. No sugar.
It makes you wonder, “What can I eat?” In my last post, we talked about all these restrictions from our meal plans.
Today, let’s talk, beneficial anti-inflammatory foods.
Let’s talk about that because there are some wonderful foods that are very beneficial to our bodies.
Eating an anti-inflammatory diet can help reduce inflammation in the body and help with certain conditions that are caused by or worsened by inflammation. This can include diseases like heart disease, Parkinson’s disease, and Crohn’s disease, to conditions like eczema, asthma, and arthritis. The great part about eating anti-inflammatory foods is that many are also Superfoods, and good for you for a host of other reasons, including warding off cancer, losing weight, and having more energy.
BEMBU.com will give you a list of 56 foods that will fight inflammation.
Eggs are a delicious source of protein, and several Vitamins D & B. No longer do they claim that eggs are high in cholesterol. I have them for breakfast nearly every day! Cage-free eggs are your best choice.
A superfood. They are great for warding off heart disease.
Rich in vitamin E, calcium, magnesium, and potassium. Almonds are a significant source of protein and fiber while being naturally low in sugar. Almond butter is an awesome replacement for peanut butter.
It is a very good source of dietary fiber and tons of other vitamins and minerals. One of the best foods available.
Tons of benefits here. We all know about beta carotene and fiber, but there are tons of others. I’ve loved carrots as long as I can remember.
Pumpkin seeds pack about 1.7 grams of dietary fiber per ounce, while mashed pumpkin has only 50 calories per cup and 3 grams of fiber. It boosts vision, lowers blood pressure. Helps you sleep better and promotes a healthier heart. I love, love, love pumpkin. Can’t wait til fall so that I can process some pumpkin puree for my smoothies.
One of the most delicious and healthiest spices on the planet. It can lower blood sugar levels, reduce heart disease risk factors, and has a ton of other impressive health benefits. Just make sure to get Ceylon cinnamon, or stick to small doses if you’re using the Cassia variety.
One of the most protein-rich foods we can eat. It contains almost twice as much fiber as most other grains. And several other minerals. I love to eat it in place of rice or potatoes.
Dark Chocolate is Very Nutritious…. a Powerful Source of Antioxidants. May Improve Blood Flow and Lower Blood Pressure. …AND Raises HDL and Protects LDL But remember, we’re talking about dark chocolate, not sweet candy bars. 1 oz a day is all you need. I enjoy Lindt Chocolate 85% which is the only bar that has no soy.
Apple Cider Vinegar
While you may not think of ACV as a food. It has many nutritional benefits. I drink a glass of water with 1 TBS of ACV each morning which helps fights viruses and bacteria, UTIs, nighttime leg cramps, controls blood sugar. Just be sure to use raw ACV with the “MOTHER” in it, such as Bragg’s
There are many other super foods and anti-inflammatory foods you can enjoy. World’s Healthiest Foods explains the benefits of many of them and then they tell you how to prepare them. Go check them out!
Eating my way to Health!
Daily Burn – Pumpkin Health Benefits
Authority Nutrition – 10 Proven Benefits of Cinnamon
Health Ambition – Health Benefits of Cinnamon
Reader’s Digest, Apple Cider Benefits


Global Cysteine Market (2018-2023) by Production Process, Application, End-user Industry, and Geography - ResearchAndMarkets.com
DUBLIN--(BUSINESS WIRE)--The "Global Cysteine Market - Segmented by Production Process, Application, End-user Industry, and Geography - Growth, Trends, and Forecast (2018 - 2023)" report has been added to ResearchAndMarkets.com's offering.
The global cysteine market is expected to witness a CAGR of approximately 5.5% during the forecast period, primarily driven by growing demand from the dough conditioning application, from the bakery industry. Increasing demand from the pharmaceutical industry is also likely to stimulate the cysteine market during the forecast period.
Dough Conditioning Application Driving the Market
India is the second-largest manufacturer of biscuits, after United States. The bakery industry in India is expected to grow at 18-20% in the next five years, with proliferation of brands, such as Bauli. Bimbo, world's largest bakery product group, has muscled its way into India with the acquisition of a majority stake in a local bread group, Ready Roti India. This could spark more deals for cysteine in the coming years.
Key Topics Covered
2. Executive Summary
3. Market Insight
4. Market Dynamics
5. Market Segmentation and Analysis
6. Regional Market Analysis
7. Future of the Market
8. Competitive Landscape
9. Company Profiles
For more information about this report visit https://www.researchandmarkets.com/research/q47qft/global_cysteine'w=4
» Publication Date: 09/08/2018
This project has received funding from the Bio-Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement Nº 745828


2014 Season June 1 through November 2
Tuesdays through Saturdays 11:30am-3pm (last seating at 2:30pm) and Sundays 1-4pm (last seating at 3:30pm).
Reservations are not necessary except for parties of six or more.
860-434-5542 x 126 for reservations.
Visitors can enjoy a lovely lunch at Café Flo, located on the veranda overlooking the Lieutenant River. Dine with table service on the veranda or picnic on the lawn.
The Café's delicious and inventive dishes are prepared by Gourmet Galley using only the freshest ingredients available from local farmers and purveyors.
Linda Giuca of the Hartford Courant reviews Cafe Flo
Suzanne Thompson's article in The Day and get the recipe for Café Flo's Pappardelle with Lamb Ragù.
Don Church and Tony Schillaci review for Examiner.com
Photo by Sean D. Elliot/The Day.
2014 Café Flo Menu


I started writing this review for Urban Spoon, but I noticed they have a tool to link back to restaurant reviews from blogs, so I figured I would just write it here. Maybe I will offer some local reviews more often; I sure as hell eat out enough.
My roommate and I tried Big Kahuna Wings a couple nights ago. The experience was an overall positive one for me, although not so much for my roommate.
For an appetizer, we got the pig fries, which are basically heavily seasoned french fries, pulled pork, bacon and cheese, in other words, a clogged artery waiting to happen. In any case, it was very good, and both of us enjoyed it. I only had a few bites because, as my roommate was not impressed with the wings, she ate the larger part of the appetizer.
For the meal itself, we got the “original hot” traditional wings with hot sauce served on the side. The only real complaint I have with the menu is that the 10-piece wing is the smallest available option in the traditional. Given how big the wings actually are, which is definitely a positive, a smaller portion would be a good option for people who don’t want to gorge. Two 10-piece wings plus an appetizer just seemed like it would be overkill, so we just got the one order.
My roommate did not like the wings at all. She thought they were too salty and lacked heat. I actually liked the dry rub, but you do have to add the sauce to get any semblance of heat from the “original hot.” It could have been different, but to me, the spice on the wings tasted similar to the spice on the fries. While my roommate also didn’t like the taste of the hot sauce, I thought it was good, although it reminded me a little of Tabasco sauce. Big Kahuna’s “hot” sauce is mild compared with how other wing joints in the area define “hot.” If you actually want hot, you might want to try the “original fire,” which is what I might do next time.
The restaurant also has a decent selection of beer; I was especially pleased that they had Fat Tire. Service was good, and one of the managers (I think) came by to check on us.
I would go back to try other items on the menu since the restaurant also has a good selection of burgers and sandwiches, and I would even have the wings again if I can drag my roommate back for seconds.


What you need:
125g Plain Flour, 2 beaten eggs, 200ml Milk, Pinch of salt (optional), Oil for cooking
What to do:
- Place flour and salt in bowl.
- Add eggs.
- Using an electric whisk, mix the eggs with the flour.
- Add the milk gradually, continuing to mix, until the batter is smooth.
- Heat a little oil and cook each pancake for approximately 60-90 seconds, until the underneath has started to turn golden.
- Flip pancake over and cook second side for about 60 seconds.
What to put on top (some of the CPrint team's favourites):
Lemon juice & sugar
Maple syrup & chopped pecans
Chocolate sauce, cream & flaked almonds
Greek yoghurt & blueberries
Banana & honey
Mango, passion fruit & Greek yoghurt
Cinnamon & poached apple
Chocolate ice cream & banana
Mascarpone, cherries, ginger & poached pear
Happy Pancake Day!


'Catering’ for students
As the school continues to rapidly expand in regard to student numbers, it has become increasingly difficult to meet the demand for food at both break and lunchtimes. Therefore, I am pleased to announce that as of Monday 26th November our new purpose built catering pod will be open. This will allow students to buy most of the food they would normally buy from the school kitchen, but from an alternative outlet. This should alleviate the pressure and make sure all students get a goodchoice of food in good time.


We’re not in the wing business. We’re in the flavour business. It’s been our mission to serve the world flavour since we first opened shop in ’05, and we’re just getting started. With a gregarious, kind hearted leader behind this fun brand, Tre “Wingmaster” Jones keeps his Brantford Ontario roots thriving with a flavour fanatic fan base!
Since its inception in 2005, the Wingmaster has continued to earn praise for its consistent delivery of a truly superior wing and unique dessert menu items. With a wide variety of proprietary sauces developed over the years, they have served to further elevate the already intense Wingmaster experience!
Wingmaster is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavour in everything they do, there’s only Wingmaster – because it’s more than a meal, it’s a flavour experience.
It’s flavour that defines us and has made Wingmaster one of the highest rated brands southern Ontario. We've got over 70 unique and undeniable flavours to choose from, each one bringing something different to the table.
Whether you prefer boneless to bone-in, at Wingmaster we have a flavour for every taste - Each one making you crave in ways you've never imagined.
Checkout our full list of flavours here
No one does wings like us because no one cares like us. We take pride in being the ones who serve the world flavour. To do this well, it takes a team of people, throughout the company, who don’t just show up. They Get. At. It. Every. Day.
When you work at a place people love, even obsess about, their enthusiasm is infectious. Our employees feel their passion and become fans themselves, if they weren’t already. If you share the crave or hear the calling, Wingmaster may be the place for you.
Pick your path and join our crew -- Apply Online
Collect Points and earn discounts on your favourite meals. Online contests and monthly prize draws for everyone enrolled online. Simply create an account and you're in!


Established in Hong Kong since 2005, C.Y. Food Trading (HK) Co., Ltd. is one of the leading wholesale supplier specializing in the provision of vegetables and fruits.
Over the years, we strive to provide top quality vegetables and fruits ingredients to customers across Hong Kong from gourmet restaurants, cafes, airlines, airport lounges, hotels to major catering groups and chain restaurants operators serving over hundreds of customer outlets.
With over decade of experiences in working with numerous suppliers worldwide, we earn a wide range of whole vegetables, fruits and readily prepared ingredients with more than 1,300 types of offerings.
Our team of professionals possess extensive experience and industry knowledge, managing our state-of-the-art facility in Shatin at over 10,000 sq ft in size, operating 24 hours a day, 365 days a year to empower the services we provide to our customers.
At C.Y. Food Trading (HK) Co., Ltd., we have everything you need to help you deliver your products to your customer in a more efficient and effective way.
If there is anything you need but unable to find it in our catalog, let us know your thoughts and we will work it out for you.


Farmers in Nigeria will be receiving 33,000 metric tonnes of raw granular potash, which will be used as fertilizers.
Granular potash or Potassium (K) is an essential element for plants that improves water uptake, carbohydrate storage and frost and disease resistance.
It also strengthens the standing power of cereals reducing the risk of lodging and counteracting the damaging effects of excessive nitrogen.
The decision to disburse the farm material led to the inauguration of two committees, namely logistics and blending by the Minister of Agriculture and Food Security, Abubakar Kyari.
Kyari said it is part of the measures to address the food security emergency in the country in statement signed by the Chief Information Officer of FMAFS, Eremah Anthonia on Monday.
He said, “In a bid to address the emergency in food security, the Minister of Agriculture and Food Security. Senator Abubakar Kyari, has inaugurated two committees namely logistics and blending.
“They will work out the modalities for utilizing the donated 33,000 metric tons of granular potash raw materials for subsequent distribution of the finished products to smallholder farmers to boost food and nutrition security.
“We will not rest on our oars until the cloud foisted by the high cost of food prizes is swept off the skies over Nigeria”.
The Agric Minister added that farmers need NPK fertilizer, which was the result of process of blending Urea, Limestone granules (LSG), Diammonium Phosphate (DAP) and Muriate of Potash (MOP).
He also noted that two of the raw materials (urea and limestone) can be found locally, while other materials were imported; the DAP is from Morocco while the Potash from Europe.


As adults, what we eat affects our health and has an impact on how we lose or gain weight. We typically hear about eating certain foods and dieting to reach our weight goals when dropping a few pounds, but we fail to consider what foods help us build muscle to gain weight. Building muscle mass is the best way to add healthy pounds for people who want to increase their body weight.
Some people are involved in fitness routines to build muscle for weight gain, and others may want to build back muscle mass lost through the aging process or due to inactivity. Either way, muscles can not be gained and strengthened without the energy provided by certain foods. Just increasing the amount of food you eat in general will not get you to your goal weight.
Adapting Your Eating To Target Muscle Gain
You must adopt a diet consisting of consuming specific types of foods at certain times during your day to gain healthy muscle mass. To achieve a healthy weight, you must eat more isn’t a license to go overboard just any food; you have to consume high protein, high quality, nutrient-rich meals at least six times a day.
Protein Packs A Punch
When eating to gain muscle, high-quality protein should be the center of all of your meals. Protein is essential to supporting muscle repair after intense exercise, decreasing recovery time, and increasing muscle growth. You should also consume the appropriate amount of protein for your training activities, such as weight training requires 1.5 grams of protein per pound of your body weight be consumed to increase muscle mass.
Consume 6 High-Protein Meals Daily
People who have a more challenging time gaining weight often burn off muscle quickly if they are not following a specific diet. Since you don’t want to lose muscle mass, you need to eat at least 6 (or more) high-quality protein meals every day to support muscle growth. You should also space these meals out every 2 or 3 hours if you have a speedy metabolism.
While you do not have to have fats and carbs with every meal, you must have protein. High-quality protein derived from animal sources is required to build bigger and stronger muscles. Such proteins are found in eggs, beef, fish, poultry, cottage cheese, and whey. Focus your meals around these protein sources and continue eating fresh vegetables to fuel your body for weight gain and muscle building fully.
Consult A Nutritionist
If you are working on building muscle mass and gaining weight safely, you can consult a nutritionist to devise a personalized plan for your specific goals. Having a nutritionist work with you will provide the support needed for your success.


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The best before date, also known as BBE (best before end), is a manufacturer’s recommendation ensuring that the food will maintain its original quality until that specific point in time.
It should be noted that surpassing the best before date does not indicate that the food is unsafe or unsuitable for consumption.
FSA states BB Dates are about quality and not safety. After the best before date listed on a product, the food will be safe to eat but may not be at its best.
A simple way to avoid food waste is to look, smell and taste the food. Does it look okay, smell okay, taste okay? Then it’s perfectly fine to consume.
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LILYFIT team members and instructors aren’t just dedicated professionals at the peak of their powers. They’re people too, each with a story to tell…
I was brought up in a family where everything was made from scratch. From the homemade bread, to the jam on top, to the stuffing accompanying our traditional British Sunday lunch each weekend, my mum – Mrs R- made it all. In fact Mrs R’s cooking got so popular than my parents set up a health food bakery called Speciality Foods. Bearing in mind that this was in the 80’s when the healthy food ‘trend’ had not even peeked its head above the (organic) ground, my parents really were trailblazers in health at that time.
So yes, my upbringing was totally infused with food – from heated debates around the dinner table about the best method to make chicken stock to brainstorming ideas for new healthy flapjack flavours for Speciality Foods – food has always been a passion.
In 2013 I qualified as a Health and Nutrition Coach with the Institute of Integrative Nutrition in New York – the largest nutrition school in the world and certified by the American Association of Drugless Practitioners (AADP). Having seen firsthand the distinct lack of support for female workplace warriors, I started up health coaching programs designed specifically for busy executive women working in corporate environments. You can find out more about these programs here.
As a 300+ hour, Yoga Alliance, certified Yoga Instructor, I organise regular Yoga Brunches and Retreats in Dubai.
Based between London and Dubai, in my time off you might find me wandering around my favourite markets; Ripe (Dubai) or Borough (London), reading my latest book on our beautiful beach here on the Palm Jumeirah, experimenting with and creating new recipes or snapping away on my camera.


In a century revolutionised by technology, even the oldest and most traditional processes cannot escape new ways to improve efficiency and reduce time. This time, the olive oil extraction process is the perfect example of how a millenary and traditional process can be improved to get the highest quality as well as much quantity as possible of olive oil – the dream of any olive farmer -!
The current olive oil extraction processes are highly automated and very efficient; however, with a focus on wanting to be as sustainable as possible whilst focusing on extracting the most out of every olive, the current malaxation process employs a lot of energy and time, which ends up being expensive and time consuming for producers.
New technologies have focused on the need to improve the malaxation process to increase yield without sacrificing energy. How? Well, according to oliveoildrops.com, OptiCept Technologies AB based in Lund, Sweden produces olive oil technology called oliveCEPT®, a sort of pretreatment of olive paste just before malaxation that increases the amount of olive oil released from the olive paste cells. This is how the process works:
It Is based on PEF technology. PEF stands for Pulsed Electric Field System, a physical, non-thermal and low energy processing method. OliveCEPT® unit (basically a treatment chamber with electrodes) creates high-intensity pulsed electric fields of very short duration (microseconds to milliseconds) that produce electroporation: a process that enables softening of cell tissue and the formation of pores in cell membranes that were not disrupted by the crusher.
Disruption of the olive pulp’s cell envelopes that act as a physical barrier is required to facilitate the oil release during malaxation. OliveCEPT® aids both, crusher and malaxer units by increasing the rupture of cell membranes that were not disrupted by the crusher. As a result, the malaxer has less work to do. Thanks to pretreatment of the olive paste with oliveCEPT®, malaxation time can be brought down to 25 minutes on average and malaxation temperature to 25° C on average.
This technology reduces both, malaxation time and temperature without negative impact on extraction yield. Quite the opposite, extraction yield increases from 5% to 15%. This percentage to a large degree depends on the genetic origins of olives (cultivar) and ripening level of olives. Moreover, olive oil at the end of the process exhibits significantly higher total phenolic content, Increases ranging from 10 to 30%.
As a result of increased extraction, PEF treatment also reduces the amount of pomace (solid residue left after olive oil extraction), hence reducing overall waste.
As malaxation time is cut almost in half, there is a reduction of energy consumption. OptiCept Technologies produces three units of different capacity and energy consumption is quite low.
At present, it is used in France, Portugal, Spain, Greece and Chile. This new and energy efficient technology improves quality and quantity by decreasing the malaxation time and increasing the extraction yield and phenolic content of olive oils. Moreover, oliveCEPT® improves the oil extractability and antioxidant contents of extra virgin olive oil without altering the main qualitative and organoleptic characteristics. None of the legal quality parameters for extra virgin olive oil are negatively affected.
With the view of protecting the environment and being sustainable, many producers might welcome this new technology with open arms, especially if there are benefits related to the final product. However, producers that rely on traditional methods may not be willing to adopt these new processes, especially smaller producers or family owned farms that try to keep the harvesting season as simple as possible.
Do you think new technologies should replace traditional methods?


Did you know that maintaining the correct pH balance in your body is very important to overall health, including your teeth and your gums? If your body’s pH is highly acidic, you can increase your risk for a variety of diseases. Dentally, when the acidity in your mouth drops below 5.5, the bacteria that causes tooth decay and gum disease thrives.
A pH balance of 0 to 6 is acidic, a pH balance of 7 is neutral, and a pH balance of 8 to 14 is alkaline. Eating a lot of acidic foods will therefore cause your body to be acidic. By learning to eat foods that are more alkaline, you can help to balance your pH.
You can test the pH of your saliva to show the digestive enzyme activity in your body by dropping into your local health food store and purchasing test strips. For a healthy range, your saliva pH should be 6.5 to 7.5.
By modifying your diet to include more alkaline foods you can help not only your dental health, but your overall health as well. There are many websites that will offer you lists of foods that can help!


Our luxurious one cup coffee bags are now available for you to enjoy at home.
No waste, no mess, and no need for fancy expensive coffee brewers. Just add boiling water, leave to infuse, serve, and enjoy our beautiful Colombian filter coffee prepared to perfection in your cup.
Check out our decaffeinated coffee bag to enjoy a wonderful cup of coffee whatever the time of day.
It’s proper coffee in an instant!
40 x 10g Coffee Bags.
Our finest fresh rich and complex 100% Colombian coffee bags. With notes of dark chocolate, citrus, and blackcurrant, full-bodied with a clean and sweet finish.


Mauritius has a lot to offer in terms of cultural diversity. People from different cultural background, religion and ethnicity make up the Mauritian rainbow. Each contribute in what makes up the culture of the tropical paradise.
Gastronomically speaking, there is a large palette of dishes in Mauritius. European, Indian, Chinese, and African succulent dishes. The advantage with Mauritius, is that you don’t have to travel the world to taste all the types of cuisine.
Travelers present to you Mauritius’ Top Street foods.
The Briyani is without contest the most asked street food in Mauritius. Mauritian Briyani is a slightly modified recipe from that of India, although it has been imported from there. It is made by laying a layer of rice onto a layer of spices and meat mix and then pressure cooking it.
The biryani can be made from beef, chicken, deer, and other red meat too. It is a rather difficult dish to cook. It requires a very meticulous preparation and good timing. It is also important to have a good measure of all the ingredients which are not proportional to the number of people.
In Mauritius, cooking biryani is an art reserved for the most skilled ones, called the “bandaris”. The bandaris are often students of other bandaris who have their own secret recipes.
Briyani is served on special occasions and more often during Muslim weddings. The best commercial biryanis are without contest sold in Port-Louis, more specifically in Desforges Street. A Street reputed for the abundance of street food.
You can find it even late at night.
Price: About Rs 200 per plate depending on the meat. (Beef is usually more expensive)
· Fried Noodle
Fried noodles is a typical Chinese dish, noodles being invented by the Chinese. Fried noodles is a typical street food. The noodles are locally manufactured from water, oil and flour.
They are fried in oyster sauce, chicken/meat or fish and egg, carrots, cabbage, mung beans, and leafy greens.
The mixture is a real delicacy. Fresh noodles can be easily obtained everywhere.
It’s worth to try at least once in a lifetime.
Price: Not more than Rs 150 per plate.
· Fried Rice
Fried Rice contains the same ingredients as Fried noodles on the exception that fried rice is made with rice and not noodles.
The name itself says it all. It may be better to take fried rice for dinner than fried noodles. The reasons being that fried noodles is more filling than fried rice.
Fried rice may be the perfect plate for a journey at the beach and is costs less than fried noodles.
Price: About Rs 100 per plate
· Grilled Meat
Walking down Deforges Street in Port-Louis at night, you will have a pleasant meat smell. The smell will of no wonder titillates your brain and send a signal to your stomach putting it in hungry mode.
There are a variety of meat: Lamb, beef, chicken, sausage, prawns, lobsters, etc… The majority of the inhabitants of Port-Louis being Muslim, there is no pork meat. Everything is halal.
Concerning the taste, all the sellers are as good as each other. It is all a matter of taste. Each sellers has their own customers.
In Mauritius, Grilled Meat is often served with salad and bread.
Price: Varies with the meat
Sausage: Not more than Rs 40
Chicken: Not more than Rs 100 per leg (Without bread and salad)
Lamb and beef: Not more than Rs 100
Once again a dish from China. Mauritians love Chinese dumplings. They are locally referred to as “boulettes”. There are many types of dumplings. The preferred ones, the saomai and the boulette chouchou are mainly made from finely grated chayote and stuffed with prawns.
The chayote has a high water content, and is usually grated, pressed to remove all the water and then dried. They are then mixed with cornstarch which stick it together.
The same is process is applied to meat balls and noddle balls. They constitute a cheap and hot meal. Light, they are ideal when dieting. Chinese balls are served with a hot soup and often accompanied with fried rice or noodles.
Price: Ranges from Rs 4 to Rs 10 per dumplings
The roti or farata is a kind of Indian bread. Roti is made from water, flour, oil and salt which is then mixed together to obtain a firm paste. The paste is then allowed to stand and then made into dough which are then crushed into discs.
The dough discs are then baked onto a hot plate until it turns brown. Roti is very popular in Mauritius. There are thousands of sellers only across the tiny capital Port-Louis.
They are often seen as a breakfast alternative as they are very filling.
Rotis are served with a number of fillings. More often, large peas curry and Rougaille (cooked tomatoes).
Price: Rs 10-12 rupees. Can be more expensive depending on the filling.
· Dholl Puri
Wherever you will find roti, you will find Dholl puri there. In every town, villages, or street corner, you are sure to find roti or Dholl Puri. The Dholl puri is as famous as the roti. The only difference is that the Dholl puri is made from crushed yellow split peas.
Dholl Puri are sold in pairs but with the same fillings as the Roti.
Price: Same as the Roti.
The Haleem is a tyical Mauritian dish. It is made from lentils, masala spices and beef legs. The Haleem has a real unique taste.
Haleem is also difficult to prepare. Haleem is drank like a soup, accompanied with bread.
The Haleem is served with vinegar, lemon juice, finely chopped scallions, fried onions and chilli.
Haleem can be easily found everywhere. The authentic haleem recipe is with beef leg while there is chicken haleem or haleem with other meats as well.
Price: About Rs 50 per bowl
There are many kinds of fritters in Mauritius. Deep fried, they are a cheap snack to be consumed with moderation as they tend to contain a lot of fat.
The most famous ones are the “gateaux piment”, “gateau arouille”, “Dupain frire”, “Chana Puri”, “Samomas” and “Baja”.
Each has a unique taste. They are worth tasting.
Price: About Rs 3 per fritter.
Mauritius is not only a tropical paradise but also a culinary one. The thousands of flavors will surely give an orgasm to your taste buds.