Eating the right foods can help you in ways you never thought possible, an Israeli nutritionist says.
How much impact does nutrition have on our mental health? There’s a wealth of research on the link between diet and depression, including a groundbreaking new study out of the University of St. Louis that points to a 33% lower risk of depression for adherents to the world-famous Mediterranean diet.
That study, published in the Molecular Psychiatry journal, also broke down the results of five previous studies investigating the link between a poor diet and depression in 32,908 adults from France, Australia, Spain, the U.S. and the U.K. The researchers point particularly to the omega-3 fatty acids that are found in vegetables, fruits, nuts, legumes, fish and healthy oils like olive oil.
The phenomenon is something that’s fascinated nutritionist Galit Goldfarb for years. The Israel-born nutritionist has made a career of touting the medicinal power of food, having published a series of books on the “ideal diet for humans” and counseling clients on how to heal their bodies using food. She’s also a motivational speaker, blogger and health and wellness coach.
Though she’s found success, Goldfarb wasn’t always the picture of health we see today. A few years ago, Goldfarb was an unhappy, divorced, overweight and unhealthy young mother of two special-needs children who found herself utterly confused about what to eat to improve her health, restore her energy and heal her body.
“I knew that what we eat has a grave impact on our health more than anything else does, but what is right to eat?” Goldfarb told us. “Is it individual – do we each have an ideal diet? What does it depend on? … I decided to put together the research from all of the scientific fields to get my answer, (and) my life changed and so did the lives of my clients, family and children. People healed from diseases or improved their situation for conditions that I never even knew existed.”
Indeed, the medicinal power of food became a passion for Goldfarb, who now sells numerous self-help products including “The Guerilla Diet” book series, superfood dietary supplements, DVDs and kitchen tools. Recently, she’s been examining the properties of the Mediterranean diet that contribute to mood and overall health.
In an interview with From The Grapevine, Goldfarb explained eight key factors that make the Mediterranean diet ideal for combating depression:
BDNF: The Mediterranean diet is rich in leafy salads and fish, which are rich in omega 3 fatty acids that play a critical role in brain function and mood. They also support Brain-Derived Neurotrophic Factor (BDNF) production. BDNF plays a vital role in brain health and the flexibility of the central nervous system as well as supporting adult neurogenesis (the growth of new brain cells in adulthood) and maintaining brain circuits (through neuroplasticity). Lack of BDNF has been shown to lead to depression and many other mental disorders.
Resveratrol: The anti-inflammatory and Mediterranean diet is also rich in fruits especially berries and grapes, including wine, which is rich in resveratrol, widely used in the treatment of neurodegenerative diseases. Resveratrol has neuroprotective effects by increasing levels of BDNF.
Turmeric: Turmeric is a spice commonly used in the Mediterranean diet known for its health benefits. Turmeric has also been found to increase brain levels of BDNF.
Fiber: The Mediterranean diet is rich in legumes, beans, green vegetables, and whole grains all which are rich in fiber. Fiber helps stabilize the insulin response which contributes to balancing cortisol levels. If cortisol levels are frequently high (from chronic stress, it will lead to estrogen dominance, leading also to mood swings and depression. With enough fiber in the diet, the body will eliminate excess estrogens.
Carbohydrates: The Mediterranean diet is rich in carbohydrates. People who are rigid in their eating habits or follow a very low-carbohydrate diet or a very high protein diet may be at risk for developing symptoms of depression, because serotonin, a brain neurotransmitter, is obtained from carbohydrate-rich foods. Almost all anti-depressant drugs work by increasing uptake of serotonin. Evidence suggests that eating a whole grain carbohydrate-rich meal with sufficient protein will increase the tryptophan available to the brain, because when carbohydrate-rich foods are consumed, the body releases insulin, which diverts other amino acids to the muscles but leaves tryptophan untouched. This provides a better ground for tryptophan to enter the brain and promote its effect on the brain. Tryptophan-rich foods include Spirulina, chia seeds, sesame seeds, watermelon seeds, flax seeds, cashews, pistachios, almonds and soy beans, all common in the Mediterranean diet.
Vitamin D: Vitamin D from sunlight is plentiful in the Mediterranean due to its location. Vitamin D deficiency is very common in the northern hemisphere. People are not getting enough sunlight or when they do; they have a sunscreen that does not allow the UV rays to penetrate the skin. Vitamin D deficiency is linked to depression.
Magnesium: Magnesium deficiency is common in the Western world. Too much phosphoric acid found in carbonated soft drinks, alcohol, salt, coffee, sugar, chronic stress, antibiotics and diuretics all reduce magnesium levels. Magnesium participates in over 300 enzymatic reactions in the body and helps us feel more at ease. Magnesium is found in abundance in foods very common in the Mediterranean diet including pumpkin seeds, brazil nuts, sesame seeds, almonds, dark green leafy vegetables, soy beans and brown rice.
Exercise: Walking is common practice in the Mediterranean region due to the comfortable weather. Exercise has a major influence on mood through the production of europeptides such as endorphins, which make us feel good.


As every new mother and father know the first few months of their baby’s life are the most important. And their first few months of starting solids is also crucial.
New research shows a Thermomix TM6 has been found to boost nutrient content in every stage of baby-led weaning compared to prepacked food and food made with traditional at home methods.
A nutrition expert from Sydney, NSW has a guide to savvy techniques hiding nutritional filled goodness the little ones love to hate, in everything from purees to ravioli made in the Thermomix.
Food and nutrition writer Louise Keats has developed these recipes to guide mothers through those precious first childhood years in the hopes of raising healthy children through home cooking.
"Whether it’s including ground nuts and seeds in my muffin and pancake recipes or hidden vegetables in my pasta sauces, there are so many ways to give healthy twists to all your favourite dishes with a Thermomix," Louise said.
Louise explains when you and your baby are ready to start first foods a simple one-ingredient puree is the perfect starting point. The Thermomix also heats it to just the right temperature so the nutrition levels stay as high as they possibly can. This is so important for babies so young as food starts to replace milk.
"Whip it up using real ingredients in your Thermomix in no time. Baby gets to enjoy holding the spoon and feeding themselves – and if some makes into their mouth the first time, take it as a bonus," Louise added.
ACTIVE TIME 5 min | TOTAL TIME 30 min | RECIPE MAKES 450 g
500 g water
3 carrots (approx. 400 g), peeled if preferred and cut into pieces (3 cm)
20 g unsalted butter
Recipe by Louise Keats
1. Place water into mixing bowl. Insert simmering basket. Place carrots into simmering basket and cook 25–30 min/100°C/speed 2, until carrots are tender.
2. Remove simmering basket with aid of spatula. Set aside 3–4 tablespoons of the cooking liquid (see Tips). Discard remaining cooking liquid.
3. Place butter, cooked carrots and 3 tablespoons of the reserved cooking liquid into mixing bowl, then blend 20 sec/speed 8 or until texture is suitable for your baby, adding extra cooking liquid if necessary.
4. Serve warm or cooled. Check temperature is correct before serving. TIPS You can replace cooking liquid in step 3 with baby's milk, if desired. Purée will last for up to 3 days in an airtight container in the fridge. Freeze any leftover purée in our Freezer Pods from TheMix Shop or in airtight containers of choice for up to 3 months.
Louise mentioned you can replace cooking liquid in step 3 with baby's milk, if desired!
And Louise explained a baby's need for protein radically increases at 6 months of age therefore once they are comfortable with the simple carrot puree it's important to start introducing protein filled puree too.
"Choose pasture-raised, organic options where possible, remembering you’re not using that much in each puree – so a little can go a long way," she said.
CHICKEN AND VEGETABLE PURÉE
ACTIVE TIME 10 min | TOTAL TIME 25 min | RECIPE MAKES 775 g
¼ onion, peeled and cut into pieces (2 cm)
½ carrot, peeled if preferred and cut into pieces (2 cm)
250 g sweet potato, peeled and cut into pieces (2 cm)
90 g pear, peeled if preferred, cored and cut into pieces (2 cm – see Tips) 200 g water
60 g zucchini, cut into pieces (2 cm)
Recipe by Louise Keats
1. Place onion, carrot, sweet potato and pear into mixing bowl, then chop 5 sec/speed. Scrape down sides of mixing bowl with spatula
2. Add water, stock paste and chicken, then cook 12 min/90°C/speed 1 or until chicken is cooked.
3. Add zucchini and cook 2 min/90°C/speed 1. Scrape down sides of mixing bowl with spatula, then blend 30 sec/speed 9 or until suitable texture for your baby. Check temperature is correct before serving.
Louise added as baby starts to grow in confidence with solids steaming some veggies for them as finger food is a great start to baby led weaning,
“With Thermomix and steaming in the Varoma, you’re retaining vital nutrients and you’re also in complete control in terms of the softness," she said.
STEAMED BROCCOLI AND ZUCCHINI
ACTIVE TIME 5 min | TOTAL TIME 15 min | RECIPE MAKES 180 g
500 g water
100 g broccoli florets, halved if large
100 g zucchini, cut into batons (5 × 2 cm)
1. Place water into mixing bowl. Place Varoma dish into position, then weigh broccoli florets into it. Insert Varoma tray and weigh zucchini onto it. Secure Varoma lid and steam 10 min/Varoma/speed 1 or until texture is suitable for your baby
2. Serve as a side to a meal or as 'dunkers' with a soup, purée, spread or dip.
"Thermomix will save you so much time and expense when it comes to preparing nourishing homemade meals for you and your children,” Louise said.
"Your family will never outgrow your TM6. Even though my children are older now, I still use my Thermomix daily for all their snacks and our family meals,” she said.


My family likes Aldi so much that we shop there even when we travel. When we vacation, we like to stay in cabins or Airbnbs that have kitchens so we can save money by cooking our own meals. While cooking away from home, we like to buy our groceries at Aldi, and we appreciate being able to shop in a store that’s familiar to us. Plus, we never miss an Aldi Find even when we’re out of town. Read more about our Aldi road trip experiences here.


Easy Tomato Soup
Summer isn’t even over yet, and all three of my kids have come down with the flu. Since they are all sick, it prompted the creation of an easy and quick tomato soup recipe to give them nutrients and warm their throats. This soup is an EASY way to doctor up canned tomato soup and is sure to warm your throat and soul on those sick days. You could add whole wheat noodles, Parmesan cheese crisps, and bread for dipping.
5 TBSP of butter
4 chicken bouillon cubes
1- 28oz can of crushed tomatoes
2 - 23oz cans of Campbell’s Tomato Soup
Salt and Pepper to taste
Add all ingredients to a medium pot, stir, and cook on low to medium heat for about 30mins or until soup is warmed. Stir occasionally. Enjoy! Serve with whole wheat pasta noodles, bread, or parmesan cheese crisps.


Colleagues show they care by supporting food banks in the Yorkshire and Humber region at Christmas
Yorkshire Water has pledged to donate basic food supplies along with Christmas food items to a variety of food banks across the region. Since the beginning of this month, donations have flooded in from staff across the business as well as from its sister company, Loop.
The first deliveries of food have been made this week and Yorkshire Water volunteers will make deliveries all the way up until Christmas to make sure vulnerable people don’t go hungry. Food banks in Pontefract, Knottingley, Brighouse, Leeds, Bradford, Huddersfield, Harrogate and Hull will all benefit from donations.
Imran Hussain, MP for Bradford East gave up time to make one of the deliveries to the Trussel Trust Food Bank in Bradford on 21st December.
The Trussell Trust works in partnership with local churches and organisations to bring food banks to communities across the UK and there are now over 400 food banks in the network.
Mr Hussain said, “Today’s donation from Yorkshire Water staff is a welcome example of people helping those who are less fortunate than ourselves and giving something back to the local community.
"I am proud to support Bradford North Food Bank and am privileged to be here today with staff from Yorkshire Water to deliver much needed donations."
Anne Reed, Community and Education Adviser, at Yorkshire Water, is delighted with the response, "This year's campaign has been very well received and the generosity of employees has been overwhelming. We recognise what a lifeline food banks can be to people in crisis and we are very pleased to be able to help these vital charities this Christmas.”


Wal-mart has announced a plan to introduce more health food into it shops. If this effort has the same effect as we saw with when they greened their supply chain there is good reason to think that they will drive a global trend.
The plan is to lower its products content of unhealthy salts, fats and sugars, and to drop prices on fruits and vegetables. In addition will the Wal-mart work to reduce prices on products made from whole grain.
While the costs associated with a lower price on fruits and vegetables will come out of the Wal-marts own revenue and will not be transformed into supplier pressure or so the company claims at least. “This is not about asking the farmers to accept less for their crops,” says Leslie Dach, Wal-Mart’s executive vice president for corporate affairs.
The changes in purchasing and supplier relations will be introduced over a period of five years, to give the company time to overcome technical hurdles and to give consumers time to adjust to foods’ new taste, Mr. Dach said. “It doesn’t do you any good to have healthy food if people don’t eat it.”
Changing Wal-mart purchasing strategy is not something that will be an easy fix but with a five year implementation span it just might happen. The plan which has the support of Michelle Obama is composed of five elements:
- Reformulating thousands of everyday packaged food items by 2015 by reducing sodium 25 percent and added sugars 10 percent, and by removing all remaining industrially produced trans fats. The company will work with suppliers to improve the nutritional quality of national food brands and its Great Value private brand in key product categories to complete the reformulations;
- Making healthier choices more affordable, saving customers approximately $1 billion per year on fresh fruits and vegetables through a variety of sourcing, pricing, and transportation and logistics initiatives that will drive unnecessary costs out of the supply chain. Walmart will also dramatically reduce or eliminate the price premium on key “better-for-you” items, such as reduced sodium, sugar or fat products;
- Developing strong criteria for a simple front-of-package seal that will help consumers instantly identify truly healthier food options such as whole grain cereal, whole wheat pasta or unsweetened canned fruit;
- Providing solutions to address food deserts by building stores in underserved communities that are in need of fresh and affordable groceries; and
- Increasing charitable support for nutrition programs that help educate consumers about healthier food solutions and choices.
One can always argue if Wal-mart is doing enough or if it is just taking one step back from the ten steps it took forward when it sold unhealthy food in the first place. It is well known that obesity is one top health hazards in the US so even the most rudimentary steps towards more health food is welcomed.
The question that remains is what the impact could be on the rest of the world. Wal-Mart is by far the biggest “consumer” on the planet so will they be able to drag the rest of the world supermarkets with them to the altar?
If the lessons from the efforts to green the supply chain are to be used as a guide the answer would be a big YES? Today I have a significant bigger range of different ecological, fair-trade and low carbon emission product to choose from in my local supermarket than I had before and at a price which I can afford. Of cause I can’t say that this is all due to the actions taken by the company. But their actions put “green” on the world map told producers around the world that there was a market if they wanted to produce in a more sustainable way. Supermarket chains in the UK, Germany and Scandinavia that I know of has at least to my knowledge done a huge effort to offer a variety of sustainable products in the product line.
Before you go off and get real upset about my promotion of Wal-Mart as the big savior of the world from obesity. I would like to remind you that the companies do fail on other key issues related to good governance and labour rights as documented by the NGO Wal-Mart watch. There is no doubt that the company has a long way to go in ways of improving its relations with its own employees and the communities that the stores are part of.


Frequently Asked Questions
What is an emu?
An emu is a "ratite" - a flightless bird. The ratite group also includes ostrich and kiwi. The mature emu is five to six feet tall, weighing between 90 and 120 pounds. The curious birds are born with black and white striped feathers but are tan, brown, and black as adults.
When do emus begin reproduction?
Emus begin laying eggs as early as 16-18 months of age, but laying normally begins at two to three years. Emus lay large green eggs between November and March. Emus can be productive for more than 20 years and can lay 20-50 eggs in a season.
Where does emu oil come from?
Emu oil comes from a thick pad of fat on the back of the bird that was initially provided by nature to protect the animal from the extreme temperatures of its Australian homeland.
What does emu meat taste like?
With more protein and less calories and sodium than most other red meat, emu meat is similar in taste and texture to lean beef.
What is the best way to cook emu meat?
Since emu meat is low fat and loses moisture quickly, it is best when cooked to rare or medium rare doneness (145Âº to 160Âº F internal temperature as measured by a meat thermometer). For those who prefer meat that is well done, a moist heat cooking method is recommended.
What is emu oil used for?
Emu oil has been reported to help in the promotion of skin moisture, epidermal healing, pain relief of arthritis and skin cell growth. Emu oil is also reported to lower cholesterol when taken internally. Emu oil, from some suppliers (including Wilderness Emu Ranch) has been approved as a dietary supplement. From these suppliers it is safe for human ingestion.
When would I use emu oil?
Emu oil may help with muscles sore from exercise, arthritis and/or rheumatic pain, or other minor aches, pains and dry skin.
Apply emu oil to the affected area and then massage the oil into the painful area until all of the oil is absorbed. Apply as often as needed and remember - a little goes a long way.


A recent cafe food photography shoot for Source Cafe, Pakuranga – Auckland
When source cafe were about to open they gave me a call to photograph their great cafe menu. Being a new business Source were creating a new menu, new business, new everything. So they wanted some great cafe food photography to kick their marketing off in the best way they could.
I setup in the front of the cafe while it was still in the final stages of completion with the builders. With work going on all around me I set to work creating a gallery of food photography images for them to use.
Heres a selection of images from their menu, starting with their breakfast food images and working the way through to lunch or brunch based dishes.
They do a great healthy muesli with yoghurt and berries, a great simple way to start your day.
Or theres the more fulling standard of scrambled eggs with a tasty relish
And the supper yum salmon bagel, how good does that look!
So good we took an overhead angel too to make sure they had options for their cafe marketing down the track.
Their bagels looked pretty good actually. This is their beans, chorizo, and poached egg bagel.
This would have to be my go to though. Salmon and poached eggs benedict with potato courgette rosti, so, so, good.
And the kids are looked after too with this french toast and banana, kids they say…, maybe a sneaky breakfast desert?
And to finish off we photographed their teas range. Great colours coming through the teas from my lights. Don’t worry source do a full range of coffees too, we might photograph those next time.
So thats just a few of the images I created in this cafe food photography session for Source cafe Auckland. The client were really happy with the images and used them to great effect in their marketing. They were able to gain lot of interest ahead of their opening day by using them on social media.
Links to further information on my cafe food photography services
- If you would like to know more about my food photography services I have written a page all about it here.
- To see more examples of previous food photography I have completed have a look through this gallery of images.
- And there are also some other blog posts about other food shoots I have recently completed, have a look at them for inspiration or to get more if an idea of what I do. Praram Thai restaurant photography, Saigon cafe and restaurant photography, and some of the images I shot for the Rydges Hotel were of their restaurants food.
- If there is anything else you would like to know about my cafe food photography drop me a line from my contact page. I would love to help you create some stunning images to help your business.


We already know that coffee in a cup is one of the favorite drinking partners of almost everyone. Many people now love coffee in many aspects, such as hot coffee, iced coffee, and coffee with a frappe. Furthermore, having an eye-catching and excellent coffee shop menu could be an advantage to having a successful business run. A coffee shop should offer various drinks to make customers happy. In addition, the four types of entrepreneurs and business people always have their daily dose of coffee because it could be an excellent start for their day to have an awake mind and body for their work. There are also ways to create your branding image effectively for business owners wanting to change their brand image of coffee.
Coffee shop menu ideas for start-up
Planning on changing your coffee shop menu? Take a look at these ideas to promote your coffee shop and a visible menu to select.
1. Coffee Roaster Style Menu
Coffee roasters are the main thing that transforms green beans into roasted coffee material. It will be an excellent idea to associate coffee roasters with your coffee shop menu. Be creative in associating coffee roasters with your menu because it could attract your customers’ eyes. Moreover, this coffee shop menu idea would have a black motif, so you should use a light color for fonts and make sure that it’s bold so it can be easy to read. Readability is essential in marketing materials and is more critical in every menu. In addition, you could customize by adding pictures of fresh coffee roasted beans that could add a little design to the menu.
2. Photo Collage-Style Menu
A photo collage-style menu would be a perfect coffee shop menu idea. This could be a beautiful, ideal design that could attract your customer’s attention. In making this menu idea, you should have a great sample of portraits of the drinks or foods you could add to the menu. Moreover, correctly positioning photos and using light fonts for the dark background would be adorable. Make sure your fonts are large enough to read because readability is essential in making menu ideas. In addition, this photo collage-style menu is used by many shops, and it helps them boost their shops’ marketing by using nice graphics.
3. Coffee Blackboard Style Menu
A blackboard is widely used by many schools and offices for teaching and other purposes. Using a blackboard and chalk design as a menu idea would be unique for a coffee shop menu idea. Many customers would have fun and excitement upon reading the menu because of its unique graphic design. Furthermore, since the blackboard has a dark background, you should associate your font with a light chalk-style design to be readable to customers’ eyes. In many aspects of the menu, readability should be necessary. This menu idea should be made creatively and use great design fonts; nice color-blending is the perfect thing to do.
4. Magazine Style Menu
Featuring your shop’s different drinks and foods on the menu in a magazine design way will be perfect. This coffee shop menu idea would be one of the ideal ways to capture your customers’ interest, leading them to try out your product. Moreover, you should be more creative in your coffee shop menu and find a great layout design for a magazine from which you could get inspiration. Showcase in the menu the various drinks and foods your coffee shop offer. So that, this will be easy for customers to figure out what they should order.
5. Vintage Blackboard Design
To have a strong coffee shop brand identity, you must ensure the menu’s design reflects your shop’s overall theme. Vintage Blackboard design would be a great coffee shop menu idea because it gives an old coffee shop vibes that will put you in peace and serenity if you find that style. Moreover, in this design, it’s better to consult a graphic designer that could make your menu match the design you want. White and black are often used in the vintage blackboard design. It would help if you considered the bold font to ensure readability in the eyes of the customers. In addition, this vintage style is rarely used by many shops because of the 21st-century vibes and advanced technology equipment.
6. Artwork Design Style Menu
Being creative for your own business could lead you to success. If you’re an artist and have artwork that you could perfectly associate with your coffee shop menu, that would be a perfect idea. An artistic design on your menu adds more attractiveness to the customers’ eyes, and they will not hesitate to try your drinks and foods. Moreover, if you use this design, you should remember that a good color pattern is essential. You should use a light color for the font if you have a dark background and a dark color font for light background; the design and placement are also things you should consider.
7. City Coffee Style Menu
This coffee shop menu idea would describe the city’s busy life. Give this menu a creative design that ideally entails the city’s vibe and layout that emphasizes your brand. Moreover, keep your text and wording simple, which would be pleasant in the eyes of the customer. In adding images and other elements, make sure that they will keep the reader from the text. Many customers would appreciate the effort you put into your menu through the pictures and design, which can help them order what they want as soon as possible. In addition, this menu implies simplicity but in a creative and friendly coffee shop menu that you’ll surely love.
8. Hipster Coffee Menu
This coffee shop menu idea is perfect for a millennial and generation Z vibes coffee shop. A hipster vibe is well known for using bright and happy colors; also, uneven grids are part of it. Since a colorful background is being used, a dark color for the font would be ideal for the extraordinary appearance of the menu. Moreover, regardless of using bright colors, make sure that the text of the coffee shop menu is still organized. Grids will help manage different categories, so the customers can quickly specify the order they want. This hipster coffee shop menu idea would help your business acquire more customers because of its vibrant and happy vibes that could lighten people’s moods.
9. Formal Coffee Menu
Sometimes, more than a picture is needed to encourage customers to buy your coffee product from your shop. This coffee shop menu would highlight a more prominent and formal view of your shop’s different drinks and snacks. You could also include the other ingredients and details of the food. Furthermore, you should be more creative in the design and font of the menu and add a mini description of the food that customers are purchasing. Make sure that it could be eye-catching to the customers. Adding any quotation or sayings related to that drink or food would be unique and entertaining to the customers. In addition, you could use this menu to have the classy formal vibes of a coffee shop.
10. Promotional Cafe Menu
This double-purpose coffee shop menu idea is perfect if you have an upcoming event for your shops, such as gigs, live bands, and mini parties. Yes, there are separate posters for that event, but adding specific information to the menu could be an effective way to get easily noticed and promoted to the customers. Moreover, it could help the customers to ask the information about that upcoming event to the staff of the shop after they review the menu. Using dark backgrounds and light fonts could be a perfect choice, but make sure that your font is readable in the customer’s eyes.
11. Interactive Content Style
If you are into minimalist coffee shop menu ideas, this one is not for you. This is more on the infographics vibes of the menu. The layout of this design is interesting and attractive because of the added information. Moreover, you could add a link to your coffee shop’s website or social media so customers could interact with you through an online platform. You could add a short description of the drinks or food your shops offer; this will give the customers an idea of what they will order. Additionally, the light colors and readable fonts will add an exciting vibe to your customers.
12. American Style Menu
Customers will look at the theme or vibes of the coffee shops because they have different tastes that they are looking for. It would be best if you considered the different styles of the people, for example, the American style. Create a menu associated with light colors such as white, khaki, and yellow. Moreover, the menu will give an idea to the customers of what your shop is serving and selling. An American-style menu, the food, drinks, and vibes are associated with the American motif. In addition, you should have a tagline that your customers would easily remember.
13. Festive Design Style Menu
A colorful coffee shop menu idea could determine how catchy and vibrant the menu is and how the customers could easily remember your foods and drinks. You must ensure that the text on your menu is still readable, even using bright colors. Moreover, you must ensure that your color choices can describe the customer’s emotions when they see the menu. Proper blending of radiant color schemes could have a great outcome on the menu, and those colors will represent the lively vibes of your coffee shop. In addition, choose colors that connect with your shop’s theme so it would be a good match.
14. Illustrated Coffee Shop Menu
Sometimes, using large photos to add to your coffee shop menu idea could be spacious and not stylish. Try to add an illustration design, giving the customers a picture of the food or drink they will order. Furthermore, this idea is perfect for coffee shops that want to illustrate or portray their product by adding them to the menu. Using illustrations instead of high-quality photos gives the menu a more attractive and artistic design. In addition, this idea could be a perfect approach for coffee shops that want to create a home-style design and vibes of their coffee shop.
15. Coffee Espresso Bar Menu
This coffee-brewing style from Italy could be perfect for adding to your coffee shop menu. Yes, it is possible to create a menu with many images and text; you should add more pictures related to coffee espresso since it is the style of the menu. Moreover, you could use light colors for the background, such as pastels, and a dark font would be perfect for the text to be readable in the customer’s eyes. In addition, consider choosing elements and designs that complement your shop’s motif, such as simple color palettes and a lovely portrait of the image.
A menu has taken a considerable part in every business, where the customers would see what services, foods, and drinks your shop offers. Many forms of coffee are now part of people’s daily lives; whether in the morning, noon or night, they love to drink coffee. Moreover, having an excellent coffee shop menu could take the customer’s attention, especially if it’s attractive, unique, and pleasant. It will also help strengthen your branding, and your menu is an effective marketing platform to attract more customers.


Award-winning restaurants and taverns are located very close to the property. Taste the Cretan local cuisine which is delicious and super-healthy!
Cretan Restaurants & Taverns & The new trends.
There are hudrends of restaurants inside Chania. Of course during the summer season it is difficult to make a proper choice because there are too many around the area and most of them look very touristic. The good news is that most of the restaurants serve good food. Just make your choice wise, do not listen to the waiters that try to lurk you inside to their restaurants and prefer places where you see locals. Most of the restaurants & taverns do not have live music, also there is no limitation in time; you can eat even at 12:00 in the midnight in most taverns. There is a new trend mostly for the younger Greek local people, it is called "Mezedopolio" in free English translation it is a hybrid restaurant/cafe/tavern that serves small portions with appetizers and wine. These places are more expensive for you to eat; you eat small portions with higher prices, but it is prefered as an entertainment from the locals and for socialization.
Cretan olive oil is one of the finest olive oils in the world. The grade of the olive oil produced in Crete is the best that can be produced. Extra virgin olive oil & organic olive oil is used even from the variety of the restaurants & taverns to cook. Most of them even use it also for frying (even the frech-fries), this method is far superior for health than frying with other oils. The health benefits from olive oil are well known. Unfortunately our local olive oil is bought in low prices and mixed in foreign countries to be sold as a better known brands in foreign countries.
Greek or Cretan Salad, Ntakos & Greens
Greek Salad is popular worldwide. The original version is with Greek Feta, tomato, cucumber, green pepper, rusk, Kalamata olives, extra virgin olive oil, oregano & salt. The Cretan Salad is the same with the Greek Salad but except Feta is has a traditional white cheese called "Mizithra". It is made from goat cheese and its a spread cheese. Ntakos is a a big rusk, with crushed tomato and feta or mizithra on the top served with kalamata olives, extra virgin olive oil and oregano. Greens are boiled local greens handpicked from the fields, (some are bitter, depending on the variety; like stamnagathi) served with lemon and extra virgin olive oil as a salad.
Unique Cretan Dishes & Appetizers
If you visit Chania you definitely must taste at least one of the popular dishes! Kaltsounia are handmade doughs in 3 versions. With goat cheese & feta; with greens; or mixed. Most of the taverns serve them fried but you can find them also baked in the oven. Some also serve kaltsounia (with cheese) with honey as a dessert. Zuccini balls (Kolokithokeftedes) are made with zuccini, feta cheese, mint and are fryed. Snails (Saligaria) are fryed and served with rosemary is one of the most delicious thing you will taste. If you are dareful taste it! (snails are fed with spagetti & flour). Lamb is very popular as meat in Crete;Tsigariasto is a famous dish with lamb made and broiled in the pot only with olive oil, fresh lemon juice, salt and onions. Last but not least fresh fish is very popular in Chania, but the unique delicasy you must taste is Sea urchin eggs or Ahini. An expensive appetizer but loved by the Cretans; it is served with extra virgin olive oil, salt and fresh lemon juice and eaten with bread.
Local desserts, free treats & tips
Most of the taverns & restaurans will provide you will a free treat after the meal! That depends from the place you will choose and the bill you will make. Most taverns serve Raki (or tsikoudia) a strong drink with (35%–60% alcohol by volume). Some others serve Raki, handmade jams with Greek yogurt, fruits (mostly watermelon). Loukoumathes with honey sirup & icecream (fried dough filled with sirup) if you are lucky. I suggest that you should also try the famous pies Sfakianes Pites with honey, with fine rounded dough filled with a very thin layer of goat cheese; an absolute delicious dessert served with Cretan thime honey. Tipping is optional; but if you are pleased with the food a good tipping is considered over 5 euros.


- 1 How do you not deep fry a turkey?
- 2 Why shouldnt you deep fry a turkey?
- 3 How do you stop deep frying?
- 4 What causes deep fried turkey fires?
- 5 Can u fry a turkey in the rain?
- 6 What happens if you deep-fry a frozen turkey?
- 7 Why does a frozen turkey explode when it is deep fried?
- 8 How long should I deep fry a turkey?
- 9 Is frying a turkey worth it?
- 10 Why do Vadas burst while frying?
- 11 Why is my fried food not crispy?
- 12 How do you make fried food not soggy?
- 13 How many houses burned down from deep frying turkeys?
- 14 How many house fires are caused by deep frying turkeys?
- 15 How long does it take a 13 pound turkey to thaw?
How do you not deep fry a turkey?
- Always use the fryer outdoors on a flat surface, safely away from structures, wooden decks and covered patios.
- Have a fully functioning fire extinguisher close by.
- Ensure you are using the right amount of oil.
- Do not leave the fryer unattended.
- Ensure the turkey is completely thawed to prevent a fire or explosion.
Why shouldnt you deep fry a turkey?
Let this video serve as your pre-Thanksgiving PSA: Never, EVER put a frozen turkey into a deep fryer. When this happens it displaces the oil, causing it to bubble over and when that reacts with a flame you have a giant turkey fire. More than 1,000 fires are caused each year by turkey fryers.
How do you stop deep frying?
Not only should you avoid these oils for deep frying, you should try to avoid them altogether. Unhealthy Oils
- Canola oil.
- Soybean oil.
- Cottonseed oil.
- Corn oil.
- Sesame oil.
- Sunflower oil.
- Safflower oil.
- Grape seed oil.
What causes deep fried turkey fires?
As the turkey is placed in the hot oil, oil may spill from the fryer onto the burner, causing a fire. Turkey fryers can easily tip over, spilling the hot oil onto anyone nearby. Because of this, the oil can overheat to the point of combustion and cause a fire.
Can u fry a turkey in the rain?
Ice or water that mixes into the hot oil can cause flare-ups. Watch the weather. Never operate a fryer outdoors in the rain or snow. Place the fryer on a level surface, and avoid moving it once it’s in use.
What happens if you deep-fry a frozen turkey?
Safety Tip: Never fry a frozen turkey, which can cause the hot oil to boil over, potentially leading to injury and fires. Make sure your turkey is completely thawed before frying.
Why does a frozen turkey explode when it is deep fried?
So, when the ice from a frozen turkey meets a vat of hot oil, it instantly changes to steam and expands to 1,700 times its original volume. This can cause the oil to bubble over and if an oil particle makes contact with a flame — boom — you’re in trouble.
How long should I deep fry a turkey?
Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
Is frying a turkey worth it?
Deep- frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who’s ever tried it will tell you, it tastes better than roast turkey. The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.
Why do Vadas burst while frying?
Sometimes, when you put the batter into the hot oil, it might burst. This is when you might have to make a few adjustments to the batter. For all foods to be fried, add more salt than your regular quantity, as the salt content reduces after the food is fried.
Why is my fried food not crispy?
Overcrowding the oil will result in less than perfect crispy fried food. The oil temperature drops and takes a while to rise up again. This results in oil seeping into the food and you’ll end up with soggy food. Try to maintain an oil temperature between 325 to 390 degrees F.
How do you make fried food not soggy?
6 Tips to keep your Deep Fried Foods Extra Crispy
- Don’t put your food on paper towels. Instead used perforated sheets/cookie sheets.
- Ensure your oil temperature doesn’t drop.
- Make sure you’re using the correct oil.
- Some foods such as french fries come out crispier when you fry them twice.
- Coat your food with Batter.
- Ensure your oil is still fresh.
How many houses burned down from deep frying turkeys?
Deep Frying Turkey Mishap May Be Cause Of Fire That Destroyed 3 Homes – CBS Boston.
How many house fires are caused by deep frying turkeys?
Each year, fire departments respond to more than 1,000 fires related to deep fryers. Those fires cause serious burn injuries and more than $15 million in property damage.
How long does it take a 13 pound turkey to thaw?
Thaw time in the fridge requires about 24 hours for every 5 pounds in a refrigerator set at about 40 degrees F (5 degrees C). Thaw time in cold water requires about 30 minutes per pound in cold water, refreshed every 30 minutes.


А.В. Боровской, А.П. Новоселов.
Пищевые отношения сиговых видов рыб в нижнем течении р. Уса в осенний период
// Труды КарНЦ РАН. No 5. Сер. Экологические исследования. 2020. C. 44–58
A.V. Borovskoy, А.P. Novoselov. Food relations between whitefish species in the lower course of the USA river in the autumn period // Transactions of Karelian Research Centre of Russian Academy of Science. No 5. 2020. P. 44–58
Keywords: Usa river; general feeding patterns of the Siberian whitefish (Coregonus lavaretus pidschian) and the White Sea least cisco (Coregonus sardinella marisalbi); age-related changes in feeding; frequency of occurrence; relative significance index; food relati
Feeding characteristics of the Siberian whitefish (pizhyan) and the White Sea least cisco in the Usa River, which is one of the main right-bank tributaries to the Pechora River, are considered. It has been found that while the food spectrum was quite wide (23 groups of food items), the bulk of the diet was made up of invertebrates in various developmental stages, as well as the blue-green colonial algae and indigestible particles. Analysis of the weight shares of the components showed that the biggest contributor to the whitefish diet was aquatic larvae of insects of the Chironomidae family (60.0 %); and in the diet of the least cisco this index was the highest for adult Simuliidae (43.0 %). No significant age-related differences in feeding were found in either of the two species. Their food spectra differ significantly both in terms of the main ontogenetic stages of invertebratesand the main groups of food items, wherefore the trophic tension is low. Low values of the food similarity index and trophic niche overlap indicate a weak competition for food between these fish species in the autumn period. The whitefish acts as a typical benthos feeder with a broad food spectrum, while the least cisco is euryphagous, easily switching between various groups of food item when necessary.
Indexed at RSCI


Café De La Paix
Located in 1st floor of Blue Sky Hotel & Tower provides a full range of beverage refreshments, from tea and coffee to cocktails. Homemade pastries, cakes and other light selections of snacks are available during the whole day. Sophisticated atmosphere with interesting view of the Central square of Ulaanbaatar. Whether you want to spend an hour or the whole day at our Café De La Paix, you will be sure to find that it is the perfect place to relax, meet friends and very reliable business meeting place or just indulge in private time.
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Blue Sky Lounge
Located in 23rd, 24th floor of Blue Sky Hotel & Tower will offering to you stylish space to relax with extensive selection of high quality food & beverages while enjoying spectacular views of Ulaanbaatar from the highest angel of view with Live Band Performance (only on Friday)
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Le Seoul – Korean kitchen Restaurant
Our main , restaurant,with unrivaled breakfast and lunch buffets and delicious gourmet dinner ,showcases our chef's fresh,delectable creations.
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Top 21 Famous Food of India
Hello readers, as we all know that India is a country where you get a variety of foods, cultures, religions, etc. Food or cuisines is one of the essential parts of our life and India gives you a variety of foods. Foods are not only an integral part of our life but it is a critical factor that makes India the most popular worldwide. In this blog we list up the top 21 famous food of India.
India is a country that has a varied food history. Every state has its own type of cuisine which is famous for hundreds of years. The list includes North Indian food, Punjabi food, vegetarian Indian dishes, drinks such as lassi and masala chai, Indian sweets and desserts, and South Indian food
In this blog, we list 15 famous food of India, and its specialty also. This blog includes Indian sweet dishes, vegetarian food, sweets, and snacks, etc.
Famous Food Of India
Let we start with the Starters or Snacks Of India:-
Starters or Snacks of India is the first love of foodies. It is typically famous for Indian street foods.
Snacks Or Starters
Samosa is one of the famous Indian street food. It is made of spicy mash potatoes, and Flour. Filling of potato wrapped in dough and deep-fried until crispy.
Pakora’s or Bhaji
India’s favorite snacks are Pakoras or Bhaji. Pakoras are made of gram flour (Besan). Pakoras are made of different vegetables like Onion, Potato, Cauliflower, etc. It is served with a sauce called chutney also.
Kachori is made from fined flour and spicy filling made of onion, spices, etc. There are so many types of kachoris like raj kachori, masala kachori, dry fruit kachori, onion kachori, baked kachori, matar kachori, and many more. It is served with chutney and Aalloo ki sabji also.
Dhokla is the famous snack of Gujarat. It is basically made from gram flour. It is a spongy, sweet snack garnished with green chilies and pudina chutney.
There are also so many snacks or starters famous in India like Poha, Momos, Tikka, etc.
After introducing the snacks we know about breads of India.
Breads Of India
Roti or Chapati is made of flour. It is made of wheat flour, first, we make dough and then make roti’s or chapati’s.
Naan is also a variety of chapatti. It’s dough made of different ingredients like Yeast or Yogurt used to rise the dough.
Puri is made of wheat flour. It is a flat circle of dough deep-fried in ghee or oil until they puff and crispy. This dish is also included in the top 21 famous food of India.
Paratha is pan-fried layered flatbread made of wheat flour, ghee, or oil. Parathas are of different types like plain paratha or stuffed Paratha like Aaloo Paratha, Gobhi Paratha, or different vegetable paratha.
After the Breads we introduce the Meals of India. In India, there are different types of meals like Dal, Chole, Tikka, Paneer, Vegetables, etc.
Let us introduce some famous meals from India.
Chana or Chole Masala
Chana or Chole Masala is a famous north Indian curry. It is also called chickpeas cooked in onion, ginger garlic-based sauce. It is served with soft bread called Bhature or Kulcha also.
Paneer is made of milk. We cooked different types of meals with the use of Paneer like Masala Paneer, Palak Paneer, Shahi Paneer, also paneer tikka etc.
Korma is yogurt-based with ginger-garlic and onion sauce. It also has varieties like Navratan Korma, Chicken Korma, Vegetable Korma.
Dal is one of the favorite and easiest dish in India. It is basically a soup of lentils, turmeric, water. There are different types of Dal like Dal Makhani, Chana Dal, Tadka Dal, Arhar Dal, etc.
Biryani is a rice dish prepared from several layers of rice. Its roots are in the Mughal empire in India. It is made of vegetables and chicken also.
Biryani is also of different types:-
- Chicken Biryani
- Hyderabadi Dum Biryani (this tends to be one of the spicy varieties and usually uses chicken)
- Goat Biryani
- Biryani (Veg)
After the meals, we discuss the drinks which are famous in India.
Lassi is made up of curd or yogurt. To make lassi yogurt is mix with water and add some sugar to it and also some flavors. Lassi is of different flavors like- Mango Lassi, Strawberry Lassi, etc.
Chai or Tea
Chai or Tea is made of milk, water, Black Tea. After that, we cooked all the ingredients together. Tea is also of so many types like masala tea, ginger tea, Elaichi or cardamom tea, etc.
Chas is basically a buttermilk drink. People of India normally take it after the meal.
This is the list of the famous drinks of India. Now we go to the last but not least Indian Desert. As we all know that Indian Desert is in the heart of Indians. There is so long list of deserts but we introduce some of the deserts in this blog.
Halwa is an authentic desert of India. It is made of different types of flour like wheat flour, chickpeas flour, Gajar or Carrot, etc. It is cooked with flour, ghee, sugar, and some flavors also.
Halwa are of different types like:-
Suji Ka Halwa – It is made from Suji, Sugar, ghee, and water.
Besan Ka Halwa – It is made of chickpeas flour, sugar, ghee, water, or milk.
Mung Ka Halwa – It is made from mung dal, sugar, ghee, milk, etc.
It is a solidified form of milk-based pudding. A sweet better is thickened and set to cool and cut into small pieces. Barfi is also of different types like- Kaju Barfi, Almond Barfi, Pista Barfi, etc.
Gulab Jamun is a very famous desert in India. Therefore, people love to eat it at Indian Weddings, any festivals, and mostly on every occasion. Gulab Jamun is made from a powder of milk solids. After that knead it in a smooth dough and then deep-fried it after it is dipped into a sweet sugar syrup which makes it softer and juicy.
Kheer is made of rice, milk, sugar, cardamom, and some dry fruits also. Firstly, Rice is cooked with milk and some water and then add some dry fruits to it.
Ladoo is a traditional and low-cost sweet dish or desert in India. It is made of different types of flours that are mixed with sugar and shortening after that make into small balls.
In conclusion, as we all know that India is a land of diversity. In India there are so many varieties of food, every state has its own specialty in food. We can’t make a list of the whole but we try to give you the names of top 21 famous food of India. So that read the blog and if any query please mention in comment box.


Restaurants/ Bulk Orders
We serve to restaurants across GTA. If you have a restaurant, catering business or want to order in Bulk, please contact us for special pricing.
To qualify for Bulk ordering, all orders need to be in box quanities. Approx weights/ counts are
- Beef/ Veal primals : 75lbs
- Chicken: 50lbs
- Frozen Lamb/ Goats primals : 50 lbs
- Burgers: 50
- Steaks: 30
Please mention your business details to qualify for a free custom quote.


Grown at an altitude of 3,000 feet above sea level, our coffee beans are grown organically and delicately prepared by our very hands. -->Ujwal Thapa, Coffee farmer and organizer of Shangrila Coffee cooperative
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6 portions (75ml each).
Childhood taste. When everything was much simpler. Crumpled strawberry mixed up with sugar and then was frozen in grandmother’s glasses in the refrigerator. Now preparation of strawberry sorbet – the whole art!
- 500 g strawberries;
- 100 g. sugar;
- pinch of vanilla sugar;
- 50 ml of water;
- 2 tsps of lemon juice;
- 5 mint branches;
Syrup: mix sugar with water in a small pan or a ladle .
Put mix on slow fire. Bring to boiling stirring slowly. All sugar has to be dissolved.
Remove syrup from fire and add mint. Allow to infuse 15 minutes.
Filter syrup and wring out mint. Add lemon juice. Mix.
Strawberry puree: wash and dry strawberry. Puree in the blender until smooth.
Pour strawberry puree in the mint syrup. Beat well once again.
Divide sorbet on the molds. Put in the freezer approximately for 4 hours.
If a sorbet form is big, then needs to shake up 3-4 times each 1.5 hours.


"Chef Dayanne is extremely talented, and we were lucky to have her come to our home. The food was impeccable, beautiful, full of flavors and textures. This was one of most memorable meals I've ever had. We will definitely call her again!"
"Amazing! Would probably be the best way to describe our experience with Chef Dayanne. We have invited her into our home twice now for various dinner parties and couldn't be more happy"
"I am so glad that I found Dayanne and I'm able to use her services, she prepares healthy meals every week for me and my family. She prepared a specialized menu, taking into consideration our diet restrictions and likes. She also was very accommodating in regards to time. Her communication was also excellent. And the food is always delicious!"
"We had a fantastic experience having chef Dayanne over to celebrate my wife's birthday. She prepared the most outstanding dishes and my wife loved the wonderful surprise! She really made this day extra special. The food was plated to impress and tasted beyond amazing!"
"We called Dayanne to cook for us for Shabbat dinner and she impressed all of my guests! Everyone loved her delicious food and the way she presented the table. She truly is very special and takes every detail into consideration. If you are looking for a classy dining experience with a delicious and creative menu from start to finish, call chef Dayanne!"


I don't have children. This is probably abundantly clear if you've read just one of the posts on this blog. According to one of my friends (who shall remain nameless), I tend to do things that a mom would do and on occasion, end up treating my friends like children. This is most evident in two characteristics:
- I carry incredibly too much stuff in my purse including things that no one really thinks they need but eventually someone does need (like a tape measure and snacks)
- I bake a lot of things that parents would probably make for their kids
The second point is also very true. I'm an avid baker and I believe that part of the fun of baking is in fact having fun with what you're baking. Yes, I can have fun while I make an Italian Orange Cake (which takes 3 days to make) but that particular cake is also one that takes a lot of concentration and some of my more refined baking skills. So I like to balance serious baking projects with baking that is a bit more whimsical. If that means that I occasionally treat my friends, family, and co-workers like children, well, they'll just have to deal with it. I'm sure that the prospect of eating homemade graham crackers and marshmallows is better than somehow being offended by the idea that I'm treating you to the adult version of snack time (bourbon marshmallows aside).
Which brings me to pop tarts. I have been a fan of Pop Tarts (the Kellogg's breakfast treat) since middle school. My three favorite flavors are strawberry frosted, brown sugar cinnamon, and s'mores. I actually prefer them cold and not for breakfast. Having a Pop Tart as a snack is lovely. About two years ago, I received my latest issue of Food Network Magazine and discovered a recipe for breakfast tarts. Since Pop Tarts is a trademarked phrase, breakfast tart is what FNM came up for this recipe.
The result? Awesomeness.
|First batch - so delicious|
And then came another revelation: I've been making my version of pop tarts (or breakfast pastries if you don't want me to be sued by Kellogg's) wrong.
Now, I don't mean to say that the recipe is incorrect or that I missed an ingredient. No, I've been making the little tarts by hand using a pastry wheel (effective for cutting) and a fork for crimping the edges to seal all the deliciousness in. This method is both time consuming and horribly messy and ineffective for sealing the tarts. As hard as I try my hand cut pastries aren't always even so when assembling the tart, the sides don't always match up. This leads to a melty mess of Nutella or jelly escaping onto your pans. Not pretty.
I've resisted buying a pastry press to do this even though a friend sent me a link to an inexpensive but highly rated version at Williams-Sonoma. I was a fool to wait so long to buy this press. Now I have two.
Making the tarts was so much easier - I knew how many I would get out of each roll since the press makes for more even cut outs. Yes, I could use a ruler to measure when I'm using a pastry wheel but it's not the same. The press portion also helps create a much better seal than my fork ever did. For the strawberry tarts, there was less jelly on the pan so clean up was much quicker. The pastry press was the best 97 cents I've ever spent. It was also the cheapest thing I've ever purchased at Williams-Sonoma.
And now to the final step - the frosting and decorating. I made two kinds of frosting for today: brown sugar and vanilla. Both of these frosting/glaze recipes are ones that I've made before and have perfected. This is an important part of baking anything. Once you've made a recipe (or a box mix) once and it turned out well, perfect it and make it yours. The brown sugar frosting is one I make for pumpkin cookies. I've changed the recipe slightly (I cannot tell you what I changed) and now the frosting is perfect. It's going to be a wicked awesome compliment to the brown sugar cinnamon tarts. The vanilla glaze is from my king cake recipe. I use both almond and vanilla extracts for this one and it makes it a little more special on something like a homemade pop tart.
I guess the real verdict will come tomorrow when my co-workers get to try the new addition (brown sugar cinnamon) and the old standard strawberry. They certainly smell good!
I follow the FNM recipe for the strawberry version except that I use my own glaze instead of the orange glaze they suggest (although I should try that one day). I've made the recipe using homemade pie dough and store bought. I don't find that there's much of a difference in taste and the baking time is the same. Pie crust can be intimidating for casual bakers so use the store bought if that makes you feel more confident. You won't be doing anything wrong - you're making homemade pop tarts!
The brown sugar cinnamon pop tarts are my own recipe with the addition of the brown sugar frosting from a Harry Potter website (no joke - a friend sent it to me and it's awesome). The filling is a mixture of dark brown sugar, granulated sugar, and flour. An egg wash gives the pastry the brown crispy look.
You can reheat the pop tarts just make sure to keep an eye on them while you do. You can either microwave (10-15 seconds on medium) or toast (10-20 seconds on the lowest setting).
Rod Stewart photo from http://soundtracktomyday.blogspot.com/2013/05/rod-stewart-early-hits.html
All other photos by me


Meet the Sugar Artist
As the Sugar Artist behind the scenes at Ganache Fine Cakes, I love being a part of so many special moments in the lives of my clients. It takes more than sugar, butter, flour, and eggs to make a unique custom cake worthy of playing a part in your celebration; it also takes patience, skill, and your involvement. Using only high quality ingredients, we bake each cookie and cake fresh for each order. Choose from one of our irresistible flavor pairings for your next special event.
I have had the honor of training with some of the best professional Sugar Artists in the industry, learning everything from handcrafted sugar flowers to amazing gravity defying cake sculptures! Each one has contributed to the type of Sugar Artist I have become. I love that I can use my creativity to continue to grow and bring smiles to other people during some of life’s best celebrations.


Meet Chef Mark Reinfeld
An award-winning chef and authority on plant-based cuisine, Chef Mark is the founding chef of the Vegan Fusion Culinary Academy. Mark has over 20 years of experience preparing and teaching creative vegan and raw cuisine and has written eight acclaimed books. In 2017, he was inducted into the Vegetarian Hall of Fame.
Mark’s culinary education began early. “My first role model was my grandfather, a renowned chef and ice sculptor. He could carve a life sized version of Michelangelo’s David,” Mark said. “He continued cooking and carving ice through his eighties, and was actually carting around an oxygen tank and wielding a chainsaw.”
After college, Mark took a year off to travel the world. He became a vegetarian while working on a kibbutz in Israel. “I saw the impact we have on animals and realized a plant-based diet was the only humane choice,” he said.
After spending several years in San Diego working in the booming natural foods industry, Mark launched Blossoming Lotus Consulting, teaching vegan and raw cooking all over the world.
“Then I went to Hawaii for a two-week vacation and ended up staying for eight years,” Mark laughed. He opened the Blossoming Lotus Restaurant on the island of Kaua‘i and oversaw its growth to become a destination named “Best Restaurant on Kaua‘i.” It also inspired his first book, Vegan Fusion World Cuisine. Published in 2004, it was co-authored with Bo Rinaldi, with a foreword by Jane Goodall, and won nine national awards, including “Best Vegetarian Cookbook in the USA.”
Since then, Mark has authored seven more award-winning books and has led vegan and raw cooking workshops and chef trainings around the world. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers consulting services for clients including Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo and more.
The Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.
- 2017 Inductee into the Vegetarian Hall of Fame
- Healing the Vegan Way, #1 Book For Vegans in 2016, Philly.com
- Gourmand Award - “Best Vegetarian Cookbook in the USA”
- Cookbook of the Year, VegNews
- Amazon #1 New Release in Vegetarian Diets and Healing
- I’lima award winner for “Best Restaurant on Kauai”
- Recipe of the Year Award, Vegan.com
- Platinum Carrot Award - “Innovative and Trailblazing Healthy Chefs”
- Best New Cookbook, PETA
March 16th, 2020 | 28 mins 59 secs
chef, mark reinfeld, vegan fusion culinary academy


Main Article Content
Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by Yeast Isolated from Palm Wine and Stale Bread
This study investigated the sensory acceptability of bread produced from composite flour (wheat, air potato and cassava) fermented using yeasts from palm wine and stale bread among prospective consumers at the Federal University of Technology (F.U.T), Akure, Nigeria. Different blend ratios (A-F) of composite flour containing wheat, cassava and air potato flours were formulated; proximate and mineral analysis of representative flours were carried out according to standard procedures set by A.O.A.C., 2012. A descriptive sensory evaluation was carried out to assess bread products (A-F) produced from the different composite flour blends as sensory evaluators were selected by cross sectional simple random sampling techniques. The organoleptic parameters accessed for the bread products include taste, aroma/texture, appeal/appearance and overall consumer acceptability index respectively. Bread products A1-F1 were fermented by yeast isolated from palm wine while products A2-F2 were fermented by yeast from stale bread. Products A1-C2 were adjudged standard controls for Air potato flour (A), Wheat flour (B) and Cassava flour (C) while products D1-F2 were the test bread products of varying formulation blends of the composite flour. All the bread products (A1-F2) were evaluated and compared statistically at p≤ 0.05 level of significance. The Bread products D2 and F1 had the highest overall acceptability (99.90±0.10%) followed by E1 (88.89±1.11%) while D1, E2, and F2 stood (66.67±1.33%) acceptance respectively. The findings of this research revealed realistic potentials of air potato flour supplemented with wheat and cassava flours respectively and the alternative sources of yeasts isolate clones that can be specifically used in fermenting different flour blends for production of widely accepted bread products in Nigeria.


One of the joys of a foodie is when they stumble upon a food market during their travels. I am a huge fan of food markets as they are also a showcase for local food.
There are many food markets around the world, most are easy to find and accessible by local transport. Often the prices at a food market are not as expensive as restaurants so it is a great place to try new things.
Here are some of my favourite food markets.
Gurney Drive Hawker Center (Penang, Malaysia)
Address: 172, Solok Gurney 1, George Town, Jelutong, Pulau Pinang, Malaysia
If you are looking to try local Penang cuisines, I suggest Gurney Drive Hawker Center. It has many food stalls to choose from and their prices are pretty low but still with great taste. Most people say this place is too touristy but I think it’s a great place. This place opens late afternoon so it won’t be too hot and you can even enjoy some sea breeze. However, the setting is outdoor so when it’s raining it is rather impractical.
If you are a first timer in Penang, this place is a must visit.
Central Market Hall (Budapest, Hungary)
Address: Budapest, Vámház krt. 1-3, 1093 Hungary
This huge market is one of the oldest in Budapest and it is a great place for food hunting. Although this place doesn’t only sell food, the market is quite well known for its culinary delights.
I went there to try the savoury dishes but found it too expensive and disappointing, however I have heard of friends who had a different experience (there are quite a lot of stall and I didn’t try them all). However, I was completely in love with the dessert section downstairs. The cakes are huge, amazingly delicious and wasn’t too pricey. I absolutely recommend this place for those who have a sweet tooth.
Pasar Atom (Surabaya, Indonesia)
Address: Jalan Bunguran No. 45, Bongkaran, Pabean Cantian, Surabaya, Jawa Timur
Pasar is the Indonesian word for market and Pasar Atom is a famous market in Surabaya. Surabaya has a reputation for having amazing food and people often come to the city just for its food.
Pasar Atom has been around since 1972 and it has now expanded into one huge complex. It now has a mall, but they still keep its traditional market. They sell all sorts of things but of course the food is the main star. Although in the mall section there is a food court that I totally recommend as the food is top notch, I also recommend that you visit its traditional counterpart. You will see a lot of traditional market snacks there and it never hurts to try one or two (or a dozen). It’s a great place to have your introduction to Indonesian market snacks.
Chatuchak Weekend Market (Bangkok, Thailand)
Address: 587/10 Kamphaeng Phet 2 Rd, Chatuchak, Bangkok 10900, Thailand
I know that Chatuchak market sells many things, but the food is one of its highlights. When I went here my best friend practically dragged me as I thought it would just be all about shopping but I couldn’t be more wrong as there were many food to try.
I had the privilege of trying sausage wrapped in bacon (!!), lots of fresh mangoes and the star of my trip to this market: coconut ice cream. It was so heavenly and perfect for the hot weather. It was served in a coconut shell and you could choose the toppings for the ice cream, like peanuts and nata de coco.
Mercat de Sant Josep de la Boqueria (Barcelona, Spain)
Address: La Rambla, 91, 08001 Barcelona, Spain
This market is located in the busy street of La Rambla and I always visit this place whenever I’m in Barcelona. Though I am not a huge fan of La Rambla, I would make the effort to go to this market because it is full of so many goodness.
I love watching the stalls who sell many things from chillies to all kinds of meat. I never miss buying a juice or two, you can never resist the juice sellers!
Tiong Bahru Market (Singapore)
Address: 30 Seng Poh Road, Singapore, 168898
If you are ever in Singapore, visiting the Tiong Bahru neighbourhood is a must. Not only does the place offers a mix of old and new, it has also become a place loved for its hip cafes and traditional food stalls.
Visiting Tiong Bahru is a ritual for me, and I always make my way to Tiong Bahru Market to grab my lunch or just for a coffee. There are so many food stalls to choose from at this market, from Thai food to traditional Singaporean culinary, like the well loved chicken rice. If you are confused on what to choose, check out this awesome guide of the stalls (I found this guide by accident and will totally use it on my next visit!).
So, are you a fan of food markets? Which ones have you been to? Let us know!


Tony Roma’s Rib and Steak Franchise Takes Innovation to a New Level With Lamb Ribs
Robust menu development strengthens our stance as a global pioneering ribs and steak franchise
Tony Roma’s rib and steak franchise is known worldwide as a destination for mouthwatering ribs, and our new lamb ribs are no exception. This recent ribs offering is just one of several new menu items unveiled in conjunction with the opening of our global prototype restaurant at our flagship International Drive location in Orlando. Pork and beef ribs are commonplace at many restaurants, but lamb ribs are a differentiator and Tony Roma’s has always prided itself on standing out in the crowd.
As we’ve grown our international footprint — from Belfast to Brazil — our brand has adapted to meet a more global palate, as well as the changing tastes and preferences of a new generation of millennial diners who want to customize their dining experience and experience bold new flavors.
“Tony Roma’s has locations in many countries that don’t allow pork, such as Malaysia and the United Arab Emirates. In order to satisfy the tastes of the finicky consumer, particularly millennials who want to try new things and have variety and a lot of experiential dining choices, it makes sense from a business and branding standpoint to diversify in something that we are the experts in. We look to not be something to everyone, but to really capitalize on our expertise and distinguish ourselves from the competition,” says Jonathan Benjamin, Vice President of Franchise Development for USA & Canada.
Tony Roma’s has always been THE place for RIBS. Our fans have been rolling up their sleeves and enjoying our mouthwatering, craveable ribs for nearly 45 years. Today our iconic brand is stronger than ever, with a new restaurant design and a popular new menu. We’ve stayed loyal to the core DNA that has made us famous worldwide, and we’re attracting the next generation of loyal Tony Roma’s customers as we work toward the goal of 250 new locations over the next decade. We offer a lower initial investment than many upscale casual dining, full-service restaurants.
If you are an experienced operator seeking to invest in a franchise backed by leadership with extensive experience in building global restaurant franchises, Tony Roma’s is a brand to look to.
New lamb ribs are just one of many new items separating us from the pack of predictable restaurant concepts
Our new lamb ribs are fall-off-the-bone delicious and seasoned with a plum tarragon BBQ glaze, which is the perfect combination of sweet and savory. It’s just one innovative offering on our new menu, which has been carefully curated to maintain a modern balance between fan favorites like our Onion Loaf and Kickin’ Shrimp and new cooking flavors and techniques, many of which are on our new Bones & Bites menu. Customers can now order new flavor twists to our traditional pork ribs, such as pastrami. We’re also featuring local craft brews on our new menu, which is a huge selling point for the communities where we operate.
“This latest menu development has been a labor of love and one that has pushed the creative and innovative limits, providing an outlet to experiment with new types of ribs, cooking methods and sauces to create first-of-their-kind craveable dishes that can’t be found anywhere else,” says Chef Bob Gallagher, Senior Vice President of Culinary. “When baby back ribs were introduced to our menu in 1972, they were an instant hit. With this menu, we wanted to stick to those classic roots, adding new, truly innovative next generation Tony Roma’s ribs to our already well-loved ribs platform.”
Prime locations available nationwide
The International Drive prototype restaurant grand opening signals a new focus on growing Tony Roma’s domestically, with a goal of 250 new locations over the next 10 years. For savvy investors looking for a sound investment, we have significant room for growth in major metropolitan areas, shopping malls and secondary markets. We are making aggressive plans to open 250 new locations over the next decade, and we are actively seeking new investors in our historic brand.
“The opportunity to invest in Tony Roma’s is phenomenal with plenty of untapped territories. We have a lot of prime availability in terms of geographical span in both Canada and the United States,” says Jonathan.


Brad A. Johnson is a writer and photographer specializing in food and travel.
Brad currently serves as restaurantÂ critic for theÃÂÃÂÃÂÃÂ Orange County RegisterÂ in Southern California. He is a former longtime contributing reporter atÂ Food & Wine, frequent contributor toÂ Robb ReportÂ and columnist atÂ Food RepublicÂ andÂ Mexico Today. He also previously helped pioneer Modern Luxury Media, the largest publisher of luxury lifestyle magazines in the United States, where he served as national food and travel editor. His writing and photography have appeared in dozens of leading publications worldwide, winning top awards from the James Beard Foundation, World Food Media Awards, NATJA, SATW, IACP and more.
Culinary travel, from street food to luxury
Orange County Register, Coast magazine, bradajohnson.com


Fuchu citizen's soul food "Bigo Fuchu-yaki"
Bigo Fuchu-yaki is an okonomiyaki with minced beef and pork and soba with plenty of cabbage. The umami of minced meat and cabbage are integrated, and the inside is fluffy and the outside is crispy with minced fat. is.
It has been loved in Fuchu City for a long time, and you can bake it yourself while being taught how to bake "Bigo Fuchu Yaki", which is the soul food of Fuchu citizens.
|Name||Kiterasufuchuma (Fuchu City Regional Exchange Center) South Building|
|Location||559-2 Fuchu-cho, Fuchu-shi, Hiroshima|
|Contact Information||Phone: 0847-43-7135|
|Business hours||* Reservation required, 7 or more people
The experience will be in the morning.
|Regular holidays||Awaken Monday
|usage fee||1,800 yen (with apron and souvenir) Time required 40 minutes|
|Experience application form||Download|


One fish, two fish, red fish.....
So here we are....
Friday November 21st 2008.
Welcome to the weekend.
Tonight is our "Pizza and Movie" night.
There are other ingredients, but we don't want to excite the children.
We began this shortly after being married. a friend gave us a pizza stone and some other pizza related stuff and said it was one of the secrets to a happy marriage.
Who are we to argue with such things?
So we began making our own pizzas.
Now, it is no secret that my dream job is Pizza Guy.
For those who have not heard me go on and on about this dream I will offer the abridged version.
Pizza guy is the best job ever.
you must be pizza guy in a pizza joint where you hand toss the dough.
When you are back there in the kitchen throwing dough, girls think you are cute, guys think you are cool, and kids want to be you.
When the pizza is made wrong, is delivered late, it is not pizza guy's fault.
If you are pizza guy in a neighborhood and you go into the store down the street, people almost celebrate you.
"Hey Pizza Guy"...they might say.
And if you are in the right pizza place...you can be scruffy and unkempt...and it just adds to your mystique....
Alas...I am not Pizza Guy.
I was once. But not now.
I wonder if it is like that old adage.."If you don't surf now...you never did"?
So if you are not Pizza Guy now...maybe you never were?
Something to ponder.
I don't know where I was going with this...but I really wish I was Pizza Guy today.
But I am not.
I am Fish Guy. Not to be confused with Fish.
Fish Guy is not as well received as Pizza Guy.
Mainly because Fish Guy smells....like fish. Or Fish.
Not pepperoni and semolina flour.
And let's face it...pepperoni smells better than fish. And usually better than Fish.
But probably to most.
You ever been on a plane and someone opens up a pepperoni stick? That spicy, beefy smell takes over the whole plane.
I want to be that guy.
Pizza Guy...eating a pepperoni stick on the way to some place cool.


I decided to make blueberry jam. I never canned anything blueberry before so it was a new experience. It was a lot quicker than strawberry or peach jam since there's not peeling or slicing involved so my hands a wrists were very happy. Here are some photos of the process.
|Sorting out the berries|
|Washing the berries (They look so yummy)|
|Adding sugar and pectin|
|The final product|
Can't wait to make some homemade bread or buttermilk biscuits to the spread this yummy jam on.
I plan on going again to pick more berries to make syrup and pie filling.


Vern Anderson and Blaine Schatz
Most cattlemen rely on range and pasture grasses as their primary forage resources for their beef cows. Beef cows in the integrated crops/cows scenarios are often considered as scavengers, consuming otherwise low value or unmarketable feeds and forages. Sustainable crop rotations are increasingly using annual grasses and forages for a variety of reasons including weed control, break disease cycles, and hay production. Annual grasses include corn, wheat, barley, oats, millet, sorghum, and sudan. The residue of crops harvested for grain is a forage resource. Cows consuming biomass produce manure which is a valuable fertilizer to the cropping systems.
The collective results of several studies have shown that cows can be fed a wide variety of feeds in balanced diets that support satisfactory reproductive performance, good cow condition, and healthy calves. More responsibility falls on the manager to meet the cows needs when non-traditional feeding practices are used but there is increasing nutritional knowledge available to use a number of alternative feeds appropriately.
Some of the feeds used successfully for lactating cows include small grain straws (wheat, oats, barley), oilseed meals (crambe, canola, sunflower), screenings (wheat, sunflower, pea, flax, barley), co-product feeds (soyhulls, barley malt pellets, wheat midds, oat hulls, potato processing waste, corn processing co-products), and more conventional grains like corn and barley. In many cases, co-product feeds are preferred over grains as the starch from grains will lower digestibility of forages due to a shift away from fiber digesting microbes in the rumen. Grains should be limited to 4 lbs. per day or less for optimum fiber digestion.
Palatability is an important factor for livestock diets, although cows are less sensitive to the flavor of feeds than calves. Glucosinolates in crambe meal have a bitter flavor but comparative feeding trials suggest this new oilseed meal (30% crude protein) can be fed at up to 50 percent of a supplement formulation in cake or in mixed feeds. Deoxynivalenol or DON in barley had no negative effect on intake, cow condition, or rebreeding, and actually improved calf gains when 12 pounds of 36 ppm DON barley was fed to lactating first calf heifers in a straw-based diet. High fiber feeds such as sunflower screenings and oat hulls have limited and in some cases highly variable nutrient content. These feeds may be purchased at a lower price and any palatability issues can be avoided by mixing with other nutrient dense feeds.
A practical approach is to provide a limited amount of a nutrient dense feed and offer low quality forage such as straw free choice. Supplements can be fed on alternate days without reducing animal performance. Aftermath grazing is an excellent opportunity for cows to consume otherwise unharvested feeds.
In every case described above, cow health and condition should be continually evaluated and changes made in diets or management if problems arise or cow condition is seriously affected. A margin of nutritional safety may be appropriate just before and during breeding season to insure cycling and conception. Consultation with beef cattle specialists is advised if you have questions on feeds or strategies for feeding in drought or other unique scenarios.
Manure applied to cropland or deposited during aftermath grazing will reduce the need for purchased commercial fertilizers. Estimates for the fertility value of manure vary with fecal nitrogen and cost of nitrogen in commercial fertilizer.
Economics of Integrating Cows and Crops
The net economic effect of increased cow/calf production based on cropping system biomass and use of more co-products in-state could be substantial.
A comparison of breakeven costs for producing weaned calves under traditional pasture or with drylot production (Anderson and Meyer, 1983) used a 10-year average of pasture production coefficients from the North Dakota Beef Cattle Improvement Association and coefficients for drylot production developed at the Carrington Center. Feed costs were based on actual production costs. Breakeven prices for marketing weaned calves in this model were $59.23/cwt. for drylot calves and $89.78/cwt. for high production pasture calves. Drylot cows require significantly lower capital investment per cow but facility and equipment depreciation is accelerated and labor needs were greater. Salvaged residue and other opportunity feeds provided an advantage in feed cost per head. Total annual cost per head was $305.70 for drylot cows and $308.98 for high production range cows.
In a typical east central North Dakota farm modeled for a three-year period, crops or crops plus drylot cows were compared for net returns (Sell and Watt, 1989). Sixty-five beef cows could be supported throughout the year from the cropping system biomass available. Adding cows to the crops-only farm using the same cropping sequence increased requirements for operating capital by $7200, improved net returns by $12,166, and lowered the year to year coefficient of variation in income from .85 to .48. Cows require labor and management and at certain times of the year there is potential for conflicting demand. However, cows can spread depreciation of machinery over more enterprises and occupy available labor during months of little cropland activity.
In another model, Sell (1989) concluded that a typical east central North Dakota farm could provide adequate feed biomass for up to 85 head of drylot beef cows. The drylot cow enterprise increased operating capital requirements by $8241 and improved net returns to overhead for the farm by $22,190. Production coefficients for animal performance and feed requirements were taken from actual data generated at the Carrington Research Center livestock unit.
The 2001 state-wide average of North Dakota Farm Business Management report compared returns for crops only farms with combined crops and beef cattle operations. Net farm income was averaged for 146 crop farms and 103 crop and beef farms. Net returns increased from $34,916 to $37,554 with the addition of beef cattle in a year with a relatively soft cattle market. In addition, labor and management earnings were reported as $12,304 for crops only and $18,063 for crops and cows operations, with a net worth improvement for crops and cows of $8986 over crops only. This comparison had not been made in previous years but will be included in all future reports.
Clearly, synergies exist to improve biological and economic sustainability in crop farms by adding beef cows. Livestock management expertise and reasonable facilities are required for optimum production. Past research with alternative feeds, drylot management, and early weaning gives producers information for feeding and managing a cow herd during drought or for adding an enterprise to capture value of cropping system biomass. North Dakota has a wide variety of abundant feed resources for supporting many more beef cows and for increasing backgrounding and finishing calves. The livestock sector is poised for significant growth which could enhance producer returns as well as the overall economy of North Dakota.


Taste test: what is the best supermarket instant coffee?
See the original posting on Boing Boing
Coffee expert James Hoffman tried a bunch of different supermarket instant coffees to find out which one tastes the best. He entered into the test with a strong bias against instant coffee for two reasons 1) “convenience, by and large, results in a sacrifice of quality,” and 2) “instant wants to be cheap.” But he was still curious, so he went to a delivery website and ordered every kind of instant coffee they stocked. After receiving 38 different kinds of coffee, he tried them all. The winner was Little’s Colombian Premium Instant Coffee, but he reminds viewers that instant coffee is just a “snapshot” of fresh ground coffee. Read the rest


People have been eating shrimp for many hundreds of years. They are primarily produced in Asia but there are also a lot of suppliers in South America. The process has gone from being solely a family owned business to a multimillion dollar industry. This has changed the face of the shrimp suppliers business but there is still room for the small business owner to make a living.
Anthropologists have identified brackish water ponds in Indonesia dating back more than five hundred years. This tells them that crustaceans have been a part of the human diet for at least that long. In fact, rice farmers first started harvesting them on their farms during the off seasons and some even went on to stop producing rice at all. Because they need a lot of water, these farms are usually near a large body.
The biggest single exporter is China. However, around seventy-five percent of all of these crustaceans are from Asia. India, Vietnam, Indonesia, and Thailand all rely on the industry for a portion of their national trade. While it is not as profitable as it once was, because of disease and outrage over environmental impact, it is still very profitable.
In recent years farming has become industrialized and is more efficient than it was in earlier times. Part of this is because there were many concerns about diseases in the product. However, it is also partially in response to concerns about the environmental impact. Shrimp suppliers rely upon a supply chain production method. They use fertilizers to nourish the phytoplankton and then supplement the diet with feeders filled with artificial food. This way, farmers have brought crustaceans to the market much more quickly and efficiently.
These tiny shellfish are also raised in hatcheries, nurseries, and ponds. Small family owned businesses have hatcheries that raise smaller amounts; these are generally sold locally rather than exported. Many farms have nurseries where the crustaceans stay until they are around three weeks old. Then the juveniles are moved to ponds where they grow to maturity before being harvested and sold on the market.
The Asian market produces most of the 2.5 million tons. They have managed to combat the problem with disease and are again seeing a good yield. Another factor is that the shrimp suppliers pay a better wage to their workers so this brings additional money into that economy. Even though some of the proceeds go to large companies even the family businesses are able to live comfortably off their trade.
The biggest importer is the United States, with around half a million tons imported every year. European countries, mainly Spain and France, are also huge importers as well as Japan. Even at that, many remain within the country of origin as these crustaceans are enjoyed around the world. They are so tasty that they do not require much preparation or garnish to be enjoyed.
Millions of tons are produced by shrimp suppliers every year and exported to the United States and Europe. Millions more are consumed in the local market. The farmers have refined their procedures to better nurture the shrimp and they have managed to also remain profitable.
Get connected with the best shrimp suppliers by visiting our official website at shrimpoutletbrownsville.com/ now. To access amazing shrimp recipes, take a look at http://shrimpoutletbrownsville.com today.


Welcome to Pepper Tree Thai Cuisine, Portland, OR. We would like to take this opportunity to welcome you to your home to great-tasting Thai dishes. We serve only the freshest and finest ingredients.
From Chiang Mai to Portland. Pepper Tree Thai Cuisine has taken great pleasure and pride in serving visitors a wide variety of Thai dishes — mouth-watering appetizers, flavorful noodle soup, original Thai curries, fresh season, and also an extensive vegetarian menu. We always use the freshest ingredients, a unique balance of flavors and an exquisite combination of spices.
Invite your senses to an irresistible journey through the authentic and robust flavors of Asia. Pepper Tree Thai Cuisine experience combines distinctive, challenging, and unique dishes with classic favorites. Our chefs draw inspiration from diverse regions of Asia using fresh and traditional ingredients.
What People Are Saying
Nice people in local family run restaurant. The catfish special is Wonderful! Our family love the food here. Help keep these guys going! We will come back often.
6555 Sw Beaverton Hillsdale Hwy
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Monday – Sunday
11:00am – 9:00pm
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Anex is the name of brand that produces the home appliances in a large number and variety. We are providing here the complete details about Anex Deep Fryer Price and Specifications in Pakistan Features Capacity Wattage Reviews. There is something irresistible about fried food, especially when it is deep fried to perfection: crispy on the outside, fluffy on the inside.
Anex Deep Fryer In Pakistan Features Capacity Wattage on www.pricenspecs.pk Deep frying is a fast cooking method so with the proper oil and a few simple instructions you can cook Chicken Tenders, Broast, Fish, Steaks, Hot Dogs and of course the most delicious crunchy potato chips in just few minutes.
Anex Deep Fryer Price And Specifications In Pakistan Features
- Deep fryer
- Easy cleaning Oil/Fat
- Complete with odor and smoke filter.
- Viewing glass window.
- Removable lid opener.
- Easy grip handle for basket lift.
- Adjustable thermostat and indicator light
- 2 years
Anex Deep Fryer Black with Timer AG-2014 is used to deep fry crispy and fluffy food items. It is mostly used to fry Chicken Tenders, Broast, Fish, Steaks and Hot Dogs. Keep in touch with us to get the latest prices here on this page.
Anex Deep Fryer


Welcome to Machi’s Saloon & Grill, where exceptional dining experiences await you in the heart of Elko. Indulge in our unique array of upscale sandwiches, pastas, salads, and entrees, featuring all-American favorites and inspired dishes from around the world. From Oven Roasted Prime Rib to Alaskan King Crab, and Chili Chicken Fettuccine to Fried Chick Peas, our diverse menu offers something for everyone. Join us today to savor the freshest ingredients, impeccable service, and a vibrant atmosphere that make us a beloved treasure among Elko locals.
Your Favorite Elko Saloon!
Enjoy Machi’s at home, in the office, at the park or on the road. We are happy to bundle your meal for carry-out dining. Curbside pickup is available upon request.
Wine & Drinks
Machi’s offers the best and most exceptional wine list in Elko for the perfect pairing to your meal. Stop by for a meal, or just sit back and relax with your friends at Machi’s Saloon.
Machi’s Saloon & Grill not only offers in-house catered events, but will cater your wedding, special event, or business meeting. We are an approved caterer for the Elko Convention Center and the Western Folklife Center.
Want to hear what our patrons have to say?


Sugar is not usually something we encourage our kids to eat. But if there’s one time of the year that we relax this rule, it’s Christmas time. Christmas is all about treats but even better than the treats is making them together with your kids.
Kids absolutely adore baking and making so why not get in the kitchen with them and create some delicious treats? It’s a wonderful way to spend some family time together and you also end up with some yummies for all your tummies!
In case you’re wondering what Christmas treats to make, we’ve found some of the sweetest ones out there. We’ve picked simple as well as more involved ones so there’s something for everyone. We’ve even got a vegan one – those adorable polar bear cupcakes pictured above. Aren’t they the cutest? And if you’re not vegan, just make regular cupcakes and follow the decorating instructions. We know we’ll be making these.
Here are some more delicious treats to make:
Everybody’s favourite reindeer is Rudolph so why not make some rudolph butter cookies? These cookies are cute to look at, easy to make and great fun for the kids to decorate.
These melting snowman cupcakes have everything going for them. They’re easy to make, so much fun to decorate and they’ll be so delicious to eat.
Have you ever seen cookies as pretty as these? From the soft pink glaze to the beautiful decorations, these sugar cookies look too good to eat… almost! If you want to push the boat out then these are the cookies to make this Christmas.
When you’re short on time but still want to make a treat, nothing beats snowmen marshmallows in hot chocolate. This recipe is for making the marshmallows but we’ve often cheated with shop bought ones and had the kids decorate them and dunk them into delicious hot chocolate.
Sometimes the simplest treats delight the most. We can’t get through Christmas without making some simple star shaped biscuits. These ones are laced with orange and cinnamon so they sound even yummier than the plain butter ones.
Which one will you make first?


Process essay about how to make cake
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