01 July 2020
Lome super fruit «ready to eat», healthy drinking means taking care of yourself
We decided to reinvent the concept of “ready to eat” fruit, easy to eat or drink at any time of the day, for a pure wellness break.
Real energy sips for the ones who love the naturalness of fruit but never find the time to prepare a tasty and healthy snack.
Only freshly picked zero km (mile) wholesome fruit, juices not made from concentrates. We add no water, no preservatives, no colorings, no acidity regulators, no sugar added; that’s the way we mean to drink in a whole new natural way.
Enjoy the pleasant tartness of the pomegranate mixed with the intense fruity taste; experience (relish) the roundness (smoothness) of the goji berries and the Ionian land clementines;
discover the slightly sour orange taste and the pleasingly spicy taste of the fresh ginger.
Drinking Lome means loving yourself, taking care of your body and filling up with vitamins, minerals and natural anti-oxydants, just sipping a 100% made in Apulia natural, tasty juice.


4 edition of Milk and cream contests found in the catalog.
Contribution from the Bureau of animal industry. Circ, 205.
|Statement||[By] Ernest Kelly ...|
|Series||United States. Dept. of agriculture. Circ. no. 205, Circular (United States. Dept. of Agriculture) -- no. 205.|
|Contributions||Taylor, George B. (George Barkley), b. 1878 joint author|
|The Physical Object|
|Number of Pages||24|
Save money on things you want with a Milk Books promo code or coupon. 21 Milk Books coupons now on RetailMeNot. Milk Contest Calling all CALIFORNIA Chefs and Cooks – show us your food trend predictions for using MILK as an ingredient or in a perfect pairing for a chance to win awesome prizes! From the entries, our panel of judges will pick 12 semi-finalists that will win a custom Got Milk Chef Spoon, then 4 finalists will be chosen and receive a.
Last week, the baby products company, Tommee Tippee launched a nationwide contest called "Scary Pump Rooms", for the worst pump room in h Febru people are invited to upload. 1 tablespoon milk 1 cup powdered sugar 2 cups strawberries (if using frozen, let them thaw completely at room temp and towel out any moisture) 2 tablespoons sugar For Serving: 1 recipe strawberries (recipe follows) Whipped cream, ice cream, sour cream— anything sweet & creamy, if you please! Directions.
The Milk Story Lactation Cookies is made of natural, nutritious ingredients and is great for boosting breast milk production. Here’s your chance to try it! How To Win: 1) Like our Facebook page and share this post with 5 friends. 2) Subscribe to our YouTube and Instagram pages. Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators".In many countries, it is sold in several grades depending on the total butterfat content.
Moans and Groans and Dinosaur Bones
Readers guide to books on modern music and musicians
Whales and Dolphins
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Amending Act of August 30, 1890, relative to condemnation of land for park purposes.
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New instrument developments in Canada, 1968.
Goods vehicle plating & testing standard lists. Trailers
Come to me in the Blessed Sacrament
History of religions
Studies in the labour theory of value.
Additional Physical Format: Online version: Kelly, Ernest, Milk and cream contests. Washington, D.C.: U.S. Dept. of Agriculture, (OCoLC) COVID Resources.
Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.
Title. Milk and cream contests. How to conduct them, and how to prepare samples for competition / Related Titles. Series: Circular (United States.
Bureau of Animal Industry) ; Title. Milk and cream contests / Related Titles. Series: Bulletin of the U.S. Department of Agriculture ; no. Kelly, Ernest, Cook, Lee Briggs, From Milk to Ice Cream Stacy Taus-Bolstad.
out of 5 stars 8. Audible Audiobook. $ Free with Audible trial. How a House is Built Gail Gibbons. out of 5 stars Audible Audiobook.
$ Free with Audible trial. How to Teach a Slug /5(7). Since reading this book, myself and my family (the youngest having been 2 years old) have only Milk and cream contests book drinking milk from healthy cows from a clean farm that doesn't need to process the milk.
The book is very enlightening and now would be a good companion with the film Farmageddon/5(17). In MILK, Lasky secretes birth, death, birthing, dying, the loneliness of isolation and grief, miscarriage, hospital rooms, unresolved pain, and the milk of the body. At times I feel that her darkness is the darkness of loss, at other times the agony of raw experiential complications, sometimes the darkness of coddling and the insulated mind Author: Katy Haas.
Then, the milk starts to turn sour when the farmers sons start to tip her down the hill. The story provides another example of how we get milk from cows, which relates to the book From Milk to Ice Cream.
The idea that we get milk from cows might be difficult for young readers to understand, so providing more examples will help with comprehension/5.
Oat milk became my preference for coffee and baking, but it didn’t taste that great in a cream-based soup. I read about other alternatives to overcome lactose intolerance, such as goat milk or Author: Suzanne Rook. Name Variations Edit. filled milk; About Milnot Edit.
Milnot or filled milk, is skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows and only exists as evaporated milk. Like pure evaporated milk, filled milk is generally considered unsuitable for drinking because of its particular flavor, but is equivalent to evaporated milk for baking and.
Use milk & cream from the farm down the road, plus local honey, and your ice cream will be that much more amazing. I even used my heirloom vanilla extract, which I’ve had going since For this particular batch, I used what I had in the fridge, which was a combination of those things.
Milk most often means the nutrient fluid produced by the mammary glands of female mammals to feed their young, including humans. The female's ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods.
Milk, usually non-human milk is processed into dairy products for human. The testing of milk, cream and dairy by-products by means of the Babcock test [electronic resource]: determination of the specific gravity of milk, the percentage of acid and casein in milk, adulteration of milk by skimming and watering, the percentage of water and salt in butter, the percentage of fat and water in cheese / (Ottawa: Dept.
Sunday, J pm, Central Market, N. Lamar. Are you hungry for ice cream all year round. Do friends sample your homemade ice cream and swear you're likely to be the next Amy, Ben, or Jerry. Ice Cream Contest Ice Cream Dessert Recipe. Ice Cream Contest. We’re holding an ice cream dessert recipe contest.
Ice Cream Dessert Recipes Win a $25 Amazon Gift Card. Contest Ends win 50 submissions are received Do you have a decadent ice cream dessert recipe that.
Clarins Milk Shake Collection Giveaway. French beauty brand Clarins is innovating this spring with a limited edition collection of makeup that plays with milky textures. Clarins Milky Shake Collection model. The key ingredient in each product is peach tree milk, a skincare ingredient used for its softening and nourishing properties.
When a recipe calls for sweet milk, it is referring to whole milk. When a recipe calls for sweet cream, it is referring to half-and-half cream or whipping cream, depending on the recipe.
Beau Monde is a seasoning blend containing salt, sugar, onion powder and celery seed. The MILK and CREAM, Zapopan (Zapopan, Jalisco). 4, likes 43 talking about this.
Fotografia Profesional/5(46). Ice Cream Contest. likes. For those out there more creative than us, we are asking for your help in naming our new store right in the heart of downtown could be a winner!5/5(1). contests in the coming months.
If you make your own recipe and share it on facebook and instgram, use the hashtag #organifi for a chance to win a years supply of Organifi Green Juice!.
Ingredients • ½ cup Coconut Milk From Can • 1 tbsp Chia Seeds • ½ tsp Cinnamon • 1 tsp Organifi Green Juice Instructions • Mix all ingredients above. The Soy Milk Cream is also available in different variants, ranging from the most popular whitening cream (blue packaging) to wrinkle cream (yellow) and Q10 cream (pink).
What I tried is the original in white packaging. Wrapped in a clear plastic carton, the cream is in an opaque jar that surprised me with its tiny size.Amul Mothers Recipe contest; Amul Dance India Dance Lil Masters; Amul SaReGaMaPa Ice Cream Contest; Cheese recipe by Chef Samanta from Amul Masterchef India.
ASMR - Nutella & Strawberry Ice Cream Rolls | oddly satisfying fast rough tapping & scratching ASMR - Duration: Ice Cream Rolls Recommended for you


So I was out in the boonies last night after going to an Advocare meeting with some friends to help people get healthy and I was starving after not eating most of the day. I finally came up on the Hardees at the Atmore/Hwy 21 intersection. I was afraid nothing else was open and figured I could get a roast beef and unsweet tea and not be too bad. Let me preface to say I have not been in a Hardees in probably 10 years.
As I stood in line studying the menu trying to find a roast beef with no added gooey cheese sauce or bacon or ranch or hamburger patty and listening to the guy in front of me tell his wife to "go for the large fries" I looked around and realized I was the only relatively healthy looking person in the place. Now I'm not talking about a big people. I'm talking people that looked completely miserable and disgusting. The scary part is that they were all looking at me like there was something wrong with me. Everyone was limping or waddling around, even the people that worked there. I'm kind of a food nazi so I'm thinking 'how can anyone just casually order this stuff, in extra large quantities and be so comfortable with it?' I'm thinking, fast food in a pinch, the exception not the norm, etc. These folks obviously make it the norm. Don't they have a stove? Can't you just go for the grilled chicken instead of the triple cheese thick burger with fries and soda? (that's what I got (grilled chicken), although it was cleverly disguised under cheese and bacon in the low carb section of the menu. The unsweet tea had been there so long it was spoiled, I wonder why?).
Have you ever seen the movie 'Wally'? Where they go to a space community where everyone is so out of shape that they ride little scooters and suck on supersize sodas and eat supersize fries and push buttons for exercise? It's not the future. It's Hardees!
4 hours ago


The origins of Anatolia date back thousands of years to the beginnings of recorded history. Is it any wonder then that its myriad tastes and flavors have not been completely documented and recorded as recipes over the centuries? So despite the challenges, the obvious question is how to bring these tastes and flavors to you in our modern day and age.
That is our goal. The talent and creativity of the culinary team at Honça combines classical tastes and flavors with modern interpretations and innovation to produce an epic fusion of palate pleasing enjoyment, which will sweep you away into a memorable dining experience that will surpass your expectations. You will feel like an old friend who has been away too long.
You may have turned the pages of Melceü’t-Tabbahin, the first cookbook of the Ottoman period which helped to define the tastes and recipes of Anatolia, or the “Housewife” book written in 1894 by Ayşe Fahriye, or even the cookbooks of Ekrim Muhittin the most important culinary author of the Republican period. Expanding internationally you may have gotten lost in the more than 20 cookbooks of Mary Frances Kennedy Fisher who, in addition to recipes, wrote books on the history, culture, philosophy and psychology of eating. And of course there are the books of legendary chef and TV star Julia Child, the books of chef and author James Beard who is often acknowledged as the father of American gourmet cooking, and last but certainly not least The Joy of Cooking which has been published continuously in the United States since 1936 and to date has sold more than 18 million copies. The point of all of these great chefs and great works is the same: Food is and should be an enjoyable adventure, both in its preparation and in its consumption. At Honça this is our mantra and raison d’etre.
We are passionate about food and exceptional service. We use only the freshest, highest quality authentic ingredients that recognize Anatolia’s rich regional diversity to produce unique epicurean offerings the pashas and sultans of old could not have imagined. We look forward to welcoming you at Honça Anatolian Cuisine.
Honca © 2015 - All Rights Reserved / email@example.com


This gif is very important
yea but who shares their pizza
Adding this to the struggle-meals menu
THIS IS A GAME CHANGER.
omg yes im making these
What is with all this PORN ON MY DASH
I want this more than is healthy.
BIGGER ON THE INSIDE
1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding a headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 (I hope you are ALWAYS out of WD 40 and that you use just oil -Unprocessed Mama) and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemicals will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the
surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won’t leave streaks and won’t harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the
cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!
You’ll have leftover pesto. Toss it with freshly cooked pasta for a second, simple meal or add a dollop to your favorite vinaigrette. The generous amount of lemon juice makes this pesto tangy and preserves it’s brilliant green color.
For the pesto:
1 large clove garlic
3 cups loosely packed fresh basil leaves
1/3 cup toasted walnuts
2 ounces Parmesan cheese, shredded or cut in small chunks
1 tablespoon fresh lemon juice
1/3 cup extra virgin olive oil
Kosher salt to taste
For the crostini:
24 1/2-inch baguette slices
extra virgin olive oil for drizzling
8 ounces fresh mozarella, cut into 24 1/2-inch slices
3 medium tomatoes, each sliced into 4 rounds, then 8 half-rounds (total 24 half slices)
salt and freshly ground black pepper
24 small fresh basil leaves
To make the pesto: add garlic, fresh basil, walnuts and Parmesan cheese to the bowl of a food processor. Process until finely minced. With the processor running, drizzle in lemon juice and olive oil until the pesto is smooth. Add salt to taste and pulse to combine. Set aside.
Prepare barbecue (medium-high-heat). Brush both sides of baguette slices generously with olive oi. Grill until golden, 2 to 3 minutes per side. (Alternatively bake on a cookie sheet in a 350 degree oven for 8 to 10 minutes per side.)
To assemble crostini: spread a generous amount of pesto on crostini and top each with a slice of fresh mozzarella and a slice of tomato. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Top each crostini with a fresh basil leaf and serve.
Makes 24 crostini
I NEED ALL OF IT
Drinking is bad, feelings are worse - Octoberfest Beer Milkshake
Oh my word.


Sure, store-bought cheese will provide you with an adequate dining experience, but you deserve the best. Get authentic Wisconsin cheese, sausage and lagers at Badger Cheese Haus. We've been proudly serving the community for over 13 years.
Visit our specialty grocery store today at 101c North Main St, Hannibal, MO 63401. We're located right off the beaten path
The best way to bring you an authentic Wisconsin dining experience is to sell products right from the source. Our specialty grocery store sells a wide selection of items, including:


LunchbotsDuo Orange Dots OrangeLunchbotsDuo Pink Dots PinkLunchbotsBento Uno Stainless Stainless SteelLunchbotsBento Duo Stainless Stainless SteelLunchbotsTrio Aqua Dots AquaLunchbotsTrio Red Dots RedLunchbotsInsulated Food Container Blue Dark BlueLunchbotsClicks 4 Cup Container Stainless SteelLunchbotsClicks 2.5 Cup Container Stainless SteelLunchbotsBento Trio Stainless Stainless SteelLunchbotsInsulated Food Container Blue PinkLunchbotsUno Blue Dots BlueLunchbotsInsulated Food Container Blue LimeLunchbotsQuad Green Dots GreenLunchbotsBento Cinco Stainless Stainless SteelLunchbotsUno Purple Dots PurpleLunchbotsRounds 8oz. Black Stainless SteelLunchbotsUno All Stainless Stainless SteelLunchbotsTrio All Stainless Stainless Steel
Concerned about chemicals in plastic containers leaching into your food? Have a look at these practical food containers, made from high grade stainless steel. Safe, sound and durable.
LunchBots is a small American family-owned business, founded by Jacqueline Linder. She grew tired of not finding any safe and sound food containers made from other materials than plastic. As a result, we all now get to enjoy the practical, safe and lightweight food containers from LunchBots (all made from high grade stainless steel).Du surfer netop nu i inkognitotilstand og kan ikke gemme dine personlige favoritter,. For at kunne buge denne funktion, aflut inkognitotilstand og besøg vores webshop på nyt.


Tip:This dish is ideal with a bowl of rice or sautéed cauliflower.
60 minutes 4 servings.
- Meatballs: Chop the garlic and parsley. Add them to the minced meat with a spoonful of salt and a spoonful of paprika. Knead and mix until all ingredients are combined. Make small balls (diameter: 2 cm.).
- Add three tablespoons of olive oil to a saucepan and add meatballs to brown them.
- Sauce: Chop the carrot, onion, red pepper, green pepper, and apple. Grate the tomatoes.
- Add three tablespoons of olive oil to a saucepan and add all chopped ingredients. Cook for a few minutes. Add the leek and bay leaves and cook for a few minutes.
- Add one litre of chicken or vegetable bouillon and reduce for a few minutes.
- Add the broccoli florets and browned meatballs to the pan. Reduce for 15 minutes.
- 600 – 700 g of minced pork, chicken, or beef.
- Three garlic cloves
- Two tomatoes
- One carrot
- One leek
- One apple
- One litre of chicken or vegetable bouillon
- Bay leaf
- Olive oil


Source: The Asian Age
Hunger and malnutrition are man-made. They are hardwired in the design of the industrial, chemical model of agriculture. But just as hunger is created by design, healthy and nutritious food for all can also be designed, through food democracy.
We are repeatedly told that we will starve without chemical fertilisers. However, chemical fertilisers, which are essentially poison, undermine food security by destroying the fertility of soil by killing the biodiversity of soil organisms, friendly insects that control pests and pollinators like bees and butterflies necessary for plant reproduction and food production.


My boyfriend Scott and I are the first to try new things, and this was one of them-a completely plant based 5 course meal....and no we did not make it ourselves. We have a friend, Tyler who is a part of a two-man show known as The Vegetable Butchers. They put on vegan dinners for a select audience and the food was AMAZING. If only they could cook for us every night. Here's the run-down....
To start, we had a mix between a margarita flatbread and bruschetta. The cheese was made out of a cashew base (and I don't know the rest).
It had typical tomatoes, basil, and a reduction on top.
In between meals the two chefs would come out and talk to the 20-30 people in the Vigola restaurant educating us on how easy it is to use dairy and meat substitutes.
On to the next one....soup! This was a take on Zuppa Toscana. Filled with everything from beans, potatoes, kale, and spices it was a delicious hearty bite that left a zing. Instead of using sausage they used a tri-shroom combination and it was super good.
As you're getting the hint of an Italian theme, next we had Caesar salad. With asparagus, romaine, croutons, and shaved cashew instead of parm cheese. The dressing was made out of a vegenaise and tasted better than regular Caesar dressing, more on the tangy side and very fresh as they used lots of lemon juice and no sardines. My favorite part was watching how cute they shaved cashews instead of parm cheese....oh and eating all of the food.
For the main course we had a bolognese. They again added mushrooms in place of meat in this dish. Everything from the noodles, to sauce, and ricotta 'cheese' paste was plant based. I love original bolognese but what I liked about this one over the original was how light it was. Some bolognese are super rich and leave you feeling overly full or making you not able to finish your plate, this one didn't make you feel bloated at all.
Yes, eating a five course anything is a lot of food and I did take home a doggy bag or two from this dinner but again you didn't feel like a fat lard after.
Ahhhhhh the best part. If there is one thing I love it's sweets. This dessert did everything but disappoint. It was a deconstructed espresso tiramisu. It started with a pool of espresso chocolate, local honey, cinnamon snow, layered by a cake sandwich with a cashew based custard, and raw cocoa nibs on top.
If I could eat this everyday I would.
Overall it was a dream of an experience. I love diving into new things. I have been eating plant based foods for a couple years now but not exclusively. After eating this meal I realized that I could do it but little by little I am in no rush to go cold-turkey.
For more information on this dinner ask me your questions!


From the Fraze website…
Bacon Fest 2017 – Sunday, August 20th
“Everything Goes Better with Bacon”
FREE FESTIVAL – GATES OPEN AT 1:00 PM
Don’t forget your lawn chair!
FREE MUSIC IN THE PARK
1 PM: The Muleskinner Band
3 PM: Buzzard Kings
5 PM: Spinning Jenny
Free and open to the public, savor the flavor of breakfast’s favorite side item – the greatest food on planet Earth – BACON. Whether you’re in the crispy bacon or chewy bacon camp, you’ll love this summer festival.
Enjoy FREE music all festival long on the Lincoln Park stage.
This festival will allow you to sample local restaurants as they showcase all of the many ways you can baconate your meal.
The 5th Bacon Fest is brought to you by the Restaurant Raiders – a monthly foodie group that supports local restaurants.
Sorry, no pets please.


After an afternoon in the warm sun, my stomach is growling and I’m yearning to quench my thirst. Good thing there is a nearby juice bar just a short walk west of the village of East Hampton. I grab a spiralized veggie salad with tahini sauce from the fridge, made fresh moments before I arrived. For my drink, it’s an obvious choice: Venus, a tasty combination of watermelon, rose water, lime and ginger. It was a deliciously colorful lunch.
Where in East Hampton can you enjoy such tasty and healthy take-out food? Well, nestled just south of the train track, you’ll find Juicy Naam. They offer a variety of luscious, freshly prepared organic food, and their little farm stand offers local veggies and other goodies. The day I went for lunch, I was greeted by Giuliana, Juicy Naam’s creator herself.
Try out Juicy Naam. Their store is located at 27 Race Lane East Hampton NY. We love them so much that we’ve been serving their food after some of our SUP classes and tours. Selected juices and snacks are also available at Paddle Diva SUP center.
A take-out lunch from Juicy Naam eaten outdoors is a perfect way to spend a gorgeous summer day and enjoy the ocean breeze in East Hampton!


A great dairy alternative, as it contains no beta-casein A1 & A2. It is rich in vitamins, minerals, healing immune proteins and its silky, smooth and clean texture makes it the best tasting milk for every occasion.
CAMEL MILK POWDER
Smooth, creamy, slightly tart and award-winning, our Camel Milk Fromage Blanc is the only one of its kind in Australia. Hand-crafted with freshest Camel Milk straight from our dairy, this delectable fresh soft cheese can be used alongside sweet or savoury flavour profiles.
For further inquiries, please contact
Hand-crafted with Camels Milk, our Haloumi is slightly stringy, creamy and smooth that is delicate in flavour. Can be either fried, grilled or baked for that perfect addition to breakfast, a salad or serve with watermelon as they do in Cyprus.
This soft, smooth cheese made with fresh Camel Milk is rich and creamy with delicate flavours and a clean finish. A superstar ingredient on its own or a versatile addition that will make any cheese board, antipasto, salad, soup, quiche or omelette, a stand out favourite.
Camel milk is rich in healthy vitamins and minerals, and contains disease-fighting immunoglobulins - boosting the effectiveness of the immune system and providing potent healing benefits for the gut.
Camel meat is a good source of protein. Camel meat contains low levels of intramuscular fat and relatively high proportion of polyunsaturated fatty acids, which provides health benefits.
CAMEL FROMAGE BLANC
Copyright © Gruppo Halal Foods 2012 - 2021 | All Rights Reserved


As I was standing and watching TV , listening to the rain here in Montreal , I felt the need of eating something . A Snack , we call it . We all have the need of a snack in between the breakfast and lunch , while watching TV , while taking a break from studying , at work, pre-post workout etc . But are we having the right snack in order to get that booster, to feel alert in order to get throughout the day? Now there are many contradictory studies between snack and weight change , some say that it helps with weight loss , some that it doesn’t .
However , having a good healthy snacks has proven to increase the total daily energy intake. Individuals that would like to lose weight , that have diabetes , cardiovascular disease etc , need to pay more attention to what they are eating and what their snack contain .
Based on the Canadian food guide , the number of serving of fruits and vegetables is the highest , due to their benefits ( vitamins , fibers , natural sugar not much calories , decreased risk of heart disease etc ) and necessity to the body. Therefore including fruits and vegetables in your snack instead of chocolate biscuits , chips, pretzels etc is what makes a healthy snack . Is that easy ! Adding also a little protein into your snack will help you enhance glycemic regulation between meals and to repair and build tissues etc
Here’s a few examples of healthy snacks that are also delicious :
- Hummus and carrots : hummus is made of chickpeas , therefore is a high source of proteins . Carrots are a very good source of Vitamin A , and therefore helps with: improving vision due to high beta-carotene , promotes a healthier skin ( very good anti-aging ) etc . The carrot can also be replaced with other veggies such as broccoli, cauliflower , celery or have a mix of veggies that have also plenty of nutrients.
- Cheese and raisins : another great combination of fruits and protein , would be cheese ( mozzarella , goat cheese , Romano cheese , cheddar etc ) and fruits : raisins, apple etc . Cheese is not only a great source of protein , but also of calcium which is very beneficial for the bones. Raisins are a great source of vitamin B and iron , are full of glucose which gives a lot of energy , helps with constipation etc .
- Banana and peanut butter : First bananas has low calories , so for those trying to lose weight , having banana as a snack is great. It is also high in vitamin B-6 , vitamin C ,potassium which helps with maintaining nerve and muscle functioning , boost of the immune system and helps the body in making new cells. In case you don’t like bananas , you can replace it with apples , pear or celery .
- Mixed nuts and cranberry : the mixed nuts are a great source protein and fibers . Now cranberries , also called ” supper food ” also has low calories like the bananas. Eating cranberries helps decreasing urinary tract infections (UTI) , decreases the blood pressure , is a great source of Vitamin C and E etc
- Yogurt and fruits : Yogurt is a great source of protein , calcium , and these days Vitamin D is also added to help with the absorption of calcium for healthier bones. Other nutrients such as magnesium , potassium , vitamin B-12 , vitamin B2 are also present. Yogurt is also a great probiotic , which means it contains ” good bacteria ” that is part of the normal intestinal flora . This promotes a healthy digestive system. Now you can buy those yogurts already prepared with fruits or with gems or other flavors; but I would recommend just natural yogurt mixed with fresh fruits that you desire such as berries , strawberries , kiwi , cherries etc. For extra protein , after a workout for example , you can add 1tbs of chia seeds or mix of nuts. If you want more flavor , you can add 1 tbs on top of natural honey , maple syrup or cinnamon. The low vs high fat yogurt is to be chosen based on your health condition , diet and number of calories that you want to obtain from the snack.
I hope you have enjoyed this post and that it was useful.
Now I would like to know , what is your favorite snack ?


Caramba! Restaurant reflects restaurateur Mario Enero's vision of a truly superb yet casual dining experience. Guests first notice Caramba!'s welcoming staff and lively, inviting atmosphere with its classic Mediterranean feel. Next comes the high energy of the open kitchen, with its wood-burning pizza oven, slowly spinning rotisseries and busy team of chefs artfully composing each meal. And then comes the quality of Caramba!'s food itself - inspired by Mediterranean cuisine, sourced from the finest whole ingredients and deliciously crafted every step of the way by hand. "Caramba!" means "WOW", - and in keeping with our name - our intention is to exceed our guests expectations. From the first sip of our wines to the last bite of our popular berry crumble, Caramba!'s atmosphere, service and cuisine encourage camaraderie and good times. Come see, experience, taste and enjoy for yourself.
For More Info:


We will serve our community through GRIN via providing and distributing meals at Royal Manor Elementary the week of July 12-16, 2021.
Even though Royal Manor is closed this summer for asbestos abatement, we will be providing hot meals via to-go boxes outside of the school.Â The serving hours will be from 11:30 am to 1:30 pm with lunch being served from noon to 1 pm. Currently the estimate is 80 meals per day. The meals will consist of a main course, side, fruit and vegetable.
We need 2 sets of volunteers: onsite and meal prep
- For onsite, a maximum of 4 people is allowed – 2 for serving and 2 for ‘traffic control’.Â Onsite servers must provide their own face masks and must undergo a background check.
- For meal prep, approximately 4 people will be needed to make/assemble the meals.
- We do appreciate anyone who would like to make a main dish or purchase one of the other components.Â Please contactÂ email@example.comÂ orÂ firstname.lastname@example.orgÂ prior to making a purchase/selecting a main dish. Suggested menu items are on the sign-up page.
The WCPC Deacon’s fund will pay for the background checks and additional meal costs.Â Volunteers can be any age, but onsite volunteers must be over the age of 12.
Please sign up @https://www.signupgenius.com/go/10C0D4BAEAB2EA1FE3-wcpc


The rheological properties of a piece of dough, which govern how it will respond to machining steps in the process, will be determined almost entirely during the early steps of the process.
Many of these rheological properties are a result of ingredient interactions that occur during fermentation and dough mixing. Nearly all of the ingredients affect the rheology of a dough to a certain extent, but most of the properties are derived from the flour, water, yeast and air. Several minor ingredients, such as dough conditioners, salt, fats, enzymes, and emulsifiers, influence the rheology to a lesser degree.
Once a dough is mixed, its final rheological characteristics are set. This is not to say that the dough does not change any more during further processing; in fact, its fundamental mechanical properties change substantially. Rather, nothing further can be added to the dough to alter those characteristics. Any adjustments that are needed to correct processing problems must be made in the settings of the processing equipment or in the time spent during various stages.
Several tests are available, using the TA.XTplus texture analyser, for the assessment of various rheological properties of both the dough and the finished baked product, which we all know and enjoy. Whilst baked products exist in a myriad of forms and with a wide range of desirable properties, the following summarises various standard and widely accepted methods of texture analysis. Various dough testing measurement options are explained and such baked product properties as firmness, springiness and brittleness are outlined.
TESTING ATTACHMENTS FOR BAKERY PRODUCTS
Any of the Stable Micro Systems Texture Analyser range may be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of bakery products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
Allows measurement of bread
firmness according to AACC
Standard method 74-09.
|Kieffer Dough & Gluten
A micro-extension solution for
accurate determination of dough
and gluten extensibility.
|Tortilla/Pastry Burst Rig
Has been developed to perform
extension and elasticity measurements
on pastry and tortillas.
Dough Stickiness Rig
Used to investigate the stickiness of
dough in respect of mixing time,
water content, enzyme activity,
wheat variety and composition.
|Dough Preparation Set
Used to measure the firmness/
consistency of biscuit dough.
|Three-point Bend Rig
Used for assessing the fracturability/
break strength of biscuits, cookies
fracturability using a cylinder
|Assessment of the softening of
cooked pie pastry due to moisture
|Assessment of the firmness and
springiness of cake.
Used to determine the toughness
and firmness of bread and other
|Bread V Squeeze Rig
Allows the assessment of
packaged or unpackaged
whole loaf freshness.
|Extended Craft Knife
Enables the use of a thin craft blade
for the cutting of deeper and
Assessment of the firmness and
stickiness of large dough samples.
Compare Texture Analysers - take your choice of instrument
for universal application
with limited capacity
and testing stroke
|Speed Range||0.01 - 40mm/s||0.01 - 40mm/s||0.01 - 10mm/s|
|Maximum Data Acquisition||500pps||500pps||400pps|
|Full Library Test Availability||x||x|
|Full Flexibility of
and Data Analysis
|Ease of Use||x|
Typical measurements include:
Firmness/Softness & Staling (normally associated with an increase/decrease in firmness of bakery products with increasing shelf life) - doughnuts, bread, croissants, biscuits, crackers, cakes, breadsticks, bagels, pizza bases, biscuit dough


Impossible Burger: A Revolutionary Alternative to Traditional Meat
As the world becomes more environmentally conscious and health-conscious, plant-based products are gaining popularity. One such product that has been making waves in the food industry is the Impossible Burger. This revolutionary burger is an alternative to traditional meat that has been attracting both vegetarians and meat-eaters alike.
What is the Impossible Burger?
The Impossible Burger is a plant-based burger that is designed to look, taste, and smell like traditional beef. Unlike other veggie burgers, it is not made from soy or other legumes. Instead, it is made from plant-based ingredients such as wheat protein, potato protein, and coconut oil. One of the key ingredients is heme, which gives the burger a meaty taste and is found naturally in animal foods.
Why is the Impossible Burger so popular?
The Impossible Burger is gaining popularity for several reasons:
1. It is better for the environment. Traditional beef production is a leading cause of deforestation, water pollution, and greenhouse gas emissions. Producing an Impossible Burger uses 96% less land, 87% less water, and produces 89% fewer greenhouse gas emissions than traditional beef.
2. It is healthier. The Impossible Burger has no cholesterol, 14 grams of protein, and is higher in fiber than traditional beef. It also has less fat and fewer calories than a beef burger.
3. It tastes like beef. The Impossible Burger is so convincing that many meat-eaters cannot tell the difference between the two. This means that it is an excellent alternative for those who want to reduce their meat intake or switch to a more plant-based diet.
Where can you find the Impossible Burger?
The Impossible Burger can be found in select restaurants throughout the US, Canada, and Asia. It is also available at some grocery stores for home cooking. The Impossible Burger has also partnered with several fast-food chains such as Burger King, which released the Impossible Whopper in 2019.
The Impossible Burger is a great alternative to traditional beef that is environmentally-friendly, healthier, and tastes like beef. With the increasing popularity of plant-based products, it is clear that companies such as Impossible Foods are positioned to make a significant impact on the food industry. As the world becomes more aware of the consequences of meat production, the Impossible Burger offers a more sustainable and healthy option without compromising on taste.


Boomer and I have many things in common, like we both enjoy adventures, traveling by car and we both think Boomer is great. And we also share a love for peanut butter! I am so much a creature of habit that I have had a peanut butter and jam sandwich for lunch every work day for the past 10 years. Yeah I know I need to get out more often.
So needless to say I love peanut brittle. But would I like beer brittle? Do I like beer? Check! Do I like Brittle? Check. Put beer and brittle together and I had a delightful combo.
This recipe is inspired by the LA Times recipes
What you will need:
½ cup of “good” dark beer. As though you would have “bad” beer in your house
1 cup of white sugar
1 tablespoon light corn syrup
Pinch of salt
½ teaspoon of vanilla
1 cup toasted nuts (I used almond slivers but I’m thinking peanuts would probably be better… RIGHT!???)
Your first step will be lining a cookie sheet with aluminum foil, spraying the foil with cooking oil.
Next in a large sauce pan take the beer, sugar and corn syrup and bring to a boil over high heat. Once a boil is achieved, lower the heat and allow the mixture to simmer. You will cook until your candy thermometer reads 310 F degrees (154 C).
After the 310 is met stir in the salt, vanilla and nuts. The mixture is hot and steam puffs my burst out at you… so I’m saying be careful. Also make sure that you don’t boil over because it’s a super bitch to get this crap off your stove. I boiled over due to making a double batch and it took me over an hour to get my stove clean. I even used more cleaners than I ever thought possible and it still is not back to normal. UGH the Magic Eraser isn’t so magical.
Once everything is combined, spread out the mixture on the cookie sheet and allow to cool. Spread it pretty thin (about 1/4″ thick) and once it is cooled you can break the pieces apart. I took the caveman approach and used a meat tenderizer to break up the brittle. I lost a lot of brittle due to this method, most likely because I thought I was Bam Bam! If you use a meat tenderizer I recommend not going overkill while breaking up the brittle like I did. The pieces that did turn out were DELIGHTFUL!


This material may not be published, broadcast, rewritten or redistributed. SALISBURY, N.C., Oct. 9, 2013 — /PRNewswire/ –Food Lion has rolled out a series of digital improvements to make saving money on groceries easier for its customers. Food Lion recently became the largest U.S. grocer to launch a new technology provided by Wishabi , a leading technology company that has reinvented the digital flyer, to provide customers with an enhanced online savings experience. Today, Food Lion also joined the Ibotta mobile app to offer customers cash rewards for completing tasks and purchasing featured products. “We’re listening to our customers and they’re telling us that digital channels are an important part of their grocery shopping experience, so we’re focused on making that easy for them and helping them save more online,” said Keith Nicks, director of digital, customer loyalty and retail marketing for Food Lion. “The new, interactive flyer, coupled with the Ibotta app, which works with Food Lion’s MVP Card to provide customers with cash rewards, is a recipe for helping our customers experience the savings they’re looking for in the digital space.” The new digital flyer enables customers to interact with the online flyer the same way they do with the print flyer, browsing by discount and category and circling their selections and savings with the click of a mouse. It also saves customers time through a new shopping list, which can be printed or emailed. Through Food Lion’s presence on Ibotta, customers can download the Ibotta app, perform a simple task like reading a recipe and earn cash rewards when they shop for featured products at Food Lion stores. Customers can follow four simple steps found at www.foodlion.com/ibotta to register their MVP Card. As customers purchase featured products, rewards automatically populate to their account on Ibotta and can be easily transferred to a PayPal account to be redeemed as cash. According to Consumer Intelligence Research Partners, Ibotta is the #16 most frequently used mobile app in the U.S.
We do 2-3 events per day at schools in our district, they include Rainbow Days, Tastings, Chef Demos and Iron Chef competitions. During a Rainbow Day, we encourage every student, whether they brought or bought their lunch to choose 6 colors from the Salad Bar and when they eat their rainbow we give them a sticker. 1:00pm: Headed back to the airport. On my way to LA, phone calls in the car working on dirty towels in kitchens, hotdogs that arent gluten free and should be and our new software system and some “bugs” were having. 4:00pm: On the plane, working on an assessment contract. 6:45pm: Dinner with Liz McMullen, Executive Director of the Jamie Oliver Foundation in the U.S. We had a nice dinner at Taberna . Chorizo with chick peas, stuffed peppers, sardines, croquettes and more. 9:30pm: Took a brief walk by the beach and fell into bed. Friday, September 27 7:00am: Ended up walking from Santa Monica to Venice and back by way of the beach – stopped for coffee and watched the surfing for a bit, bemoaning the fact that they were in the water and I was not! 1:30pm: On my way to Kids in the House . Over 2 hours of filming – talking about why we need healthy food in schools. Felt like my TED Talks on steroids! 5:00pm: Back in a car on my way to the airport. Saturday, September 28 9:00am: Headed to the farmers’ market for a photo shoot and some shopping.
Food Informants: A Week In The Life Of Ann Cooper, School Lunch Reformer
A new study suggests that looking at many too many pictures of food may actually make the act of eating less enjoyable. “In a way, you’re becoming tired of that taste without even eating the food,” study co-author Ryan Elder, an assistant professor of marketing at Brigham Young University’s Marriot School of Management, said in a press release . “It’s sensory boredom — you’ve kind of moved on. You don’t want that taste experience anymore.” Researchers asked 232 people to rate pictures of food based on how appetizing it looked. Half of the participants looked at 60 pictures of sweet foods like cake, truffles and chocolates. The other half looked at salty treats like chips, pretzels and French fries. Subjects finished off their experiments by eating peanuts, which is a salty food. They were then asked how they would rate the peanuts they just finished. New findings on junk food photos The people who looked at the salty foods enjoyed the peanuts less than those who didn’t, even though they didn’t see actual pictures of peanuts. The researchers believed that because they had looked at so many salty delicious foods, the subjects had satisfied their appetite for those types of foods. The authors believe that the more pictures of a certain type of food a person looks at, the less tasty that food will be when they actually get to eating. They said surfing food pictures might be a good tip for dieters. “If you want to enjoy your food consumption experience, avoid looking at too many pictures of food,” study co-author Jeff Larson, a marketing professor at Brigham Young University’s Marriot School of Management, said in a press release. “Even I felt a little sick to my stomach during the study after looking at all the sweet pictures we had.” However, the researchers pointed out the effect was only pronounced if you looked at lots of food pictures.
Replacing Food Stamps With Cash Is a Terrible Idea
In contrast, no store needs training on how to deal with cash. Another criticism of the program is that food stamps lead to more spending on food than otherwise would be the case. They can’t be used to purchase other products, so the incentive is to buy until the benefits are exhausted. By some estimates, food stamps lead to over-purchases of food equal to about 15 percent of total benefits. If so, the $75 billion annual food-stamp program generates more than $11 billion in extra food spending. This was a huge reason legislators from farm states — most of them Republicans — were once such ardent proponents of food stamps: It was a hefty goodie for their agriculture constituents on top of the roughly $25 billion in explicit annual government handouts for agriculture. If food stamps were converted to a cash benefit it’s likely that the overspending — and thus a big piece of ag-industry pork — would diminish or disappear. What’s more, Yglesias says, the voucher system we now have breeds fraud and corruption, a standard plaint of Republicans. (In an amusing aside, he describes how some years ago he used to buy cigarettes — which can’t be purchased with the vouchers — for a neighbor who was on food stamps, who in turn bought him boxes of Diet Coke. Food-stamp fraud alert.) Hold on a minute. Studies suggest that fraud is modest, equal to about 1 percent of the program’s spending. That’s still a lot of money, but as a percentage of the total it’s minor. Furthermore, fraud has gotten harder ever since benefits have been issued on electronic-benefit transfer cards, which operate like debit cards at the grocery store.


Turn-key Mom & Pop grocery store in downtown Askov - only store in town! Very well established business with solid sales and growth, great business opportunity, seller is just ready to retire. Store carries groceries and every day necessities, there is also a coffee shop/cafe with sitting area, pizza to eat-in or take & bake and lunch specials served daily.
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I hadn't had chicken teriyaki in a long time, and I found a pretty good base recipe on Six Sisters' Stuff (the recipe has been taken down). Of course, I modified the hell out of it because a meal with that much sugar and no vegetables didn't sit right with me.
I started off by following the original recipe, replacing the granulated sugar with brown sugar, regular soy sauce with low sodium, and garlic salt with fresh garlic and salt. Okay, so I already deviated from the recipe quite a bit.
By the time I actually left for work it was already starting to look and smell great. I gave my mother strict instructions to keep an eye on it and left them to be tortured by the smell all day.
When I got home the chicken was falling apart nicely. To make the dish seem a little healthy, I added a large bag of stir fry vegetables and let them cook for a bit.
It actually came out really good. It was the first time I made a teriyaki sauce from scratch. I had no idea it was so simple. I served it over brown rice. I have to warn you though, it makes a lot. If you are not making this for a large group, you will be eating the leftovers all week.
Here is my modified recipe:
6 chicken breasts (frozen)
1 cup brown sugar
2 large cloves of garlic
1 cup low sodium soy sauce
1/2 teaspoon salt
1 large bag asian stir fry vegetables
1. Mince garlic and slice onion
2. Add all the ingredients except the stir fry vegetables to the crock-pot
3. Cook on high for 3-4 hours or low for 6-8 hours
4. Add stir fry vegetables during the last hour of cooking
5. Serve over rice of your choice


Most people see view cooking as a chore. Cooking can be very enjoyable. It can also become your gateway to a healthier life. Good cooks always attempt to find out as much as they can about their hobby or profession. The ideas presented in this article can help you to learn more about cooking.
When adding seasoning to meats, try some before cooking the whole thing. Foods like meatballs, hamburger and even meatloaf may require careful seasoning. Never cook your whole meal without testing the seasoning. The more you cook, the better you will get at using the right amount of spices and seasonings. Then, you could either cook it like that or add more seasonings accordingly.
Boiling your vegetables can drain the vitamins and nutrients out of your vegetables and leave them in the water that you???ll drain from the vegetables after boiling. Quick cooking methods like steaming and sauteing will retail flavor and nutrients better. You can also enjoy vegetables in their raw state to get a boost of natural energy!
To prevent wasting costly meat, test out your spice mixture on one small piece prior to adding it to the rest of the meat. Many foods such as hamburgers, meatloaf and meatballs need careful and specific seasoning. After you add your seasoning, don’t cook the whole thing. Instead, make a little piece into a patty and cook it first. Doing this allows you to test the seasonings and make appropriate adjustments.
Keep sauce easily by filling an ice tray with the leftovers and freezing it. For a quick and easy sauce on another night, simply remove as many cubes as you need and reheat in a pan. Sauce cubes made this way are safe and will taste great!
A lot of people cook with apples during fall and winter, but they will spoil rather quickly if you don’t store them correctly. Dry warm air will cause them to rot, so make sure they are stored in a loose plastic bag in the fridge or in a cool basement. One bad apple will quickly ruin the other apples.
The introduction talked about how cooking enthusiasts are always looking to learn something new. The enjoyment from cooking doesn’t just come from eating the finished dish, it comes from experimenting with different foods and cooking methods. It is about sharing knowledge that you have gathered from others. Cooking is a skill which should be be developed and sharpened, as well as shared with other people.


We work with high-quality ingredients and choose products grown in the region. Our recipes are hugely varied, from classic dishes to trendy and international specialities. Our motto is “anything but boring”! The focus is on using a very high proportion of fresh ingredients; convenience products are used extremely sparingly. Varied meals characterised by high vitamin contents and perfectly-balanced dishes keep your staff feeling fit and full of energy, so that they are ready to master the challenges of their jobs.
A selection of what we offer:
T +49 211 9068-211
Or you can find the right contact person in your area


Selling delicious cupcakes around the Port of Southampton was just the recipe for staff at SCH and sister company Pathfinder Personnel when they raised nearly £200 for national Alzheimer’s cupcake day.
Organisers gave hundreds of workers the chance to sample the decorated delights as they sold the home made cakes around the various ro-ro and cruise ship berths of the port.
The response was fantastic with port workers digging deep to enjoy the tasty cakes and at the same time contribute to a truly worthwhile cause. Organisers were delighted with the outcome, the latest in a series of charity fund-raising initiatives by SCH and Pathfinder.
Staff at SCH and sister company Pathfinder Personnel are cooking up a sweet deal for June 14 when they take part in the national Alzheimer’s cupcake day.
Organisers are hoping the day has all the ingredients for raising plenty of cake cash as they set about baking their sponge delights to sell throughout the port of Southampton.
The plan is for the cupcake cooks to market their confectionary throughout the port’s berths where hundreds of workers will get the chance to sample the decorated delights as they work. It’s an opportunity for SCH and Pathfinder staff to support a truly worthwhile cause and organisers are hoping that their efforts will lead to significant sums being raised for the charity following previous money-raising successes for similar good causes.


Carbohydrates are the meals that comprise sugars and starches. Each the Atkins and ketogenic diets encourage followers to cut carbs from their diets. But whereas the Atkins diet step by step will increase carbs over time, keto locations firm limits on carbs and protein. This manner of eating depletes the physique of glucose, forcing it to primarily burn fats and produce an alternate source of gas called ketones. A typical ketogenic diet restricts carbs to lower than 10 percent of calories and limits protein to 20 %, while fat makes up the remaining.
Seafood, Meat and Poultry: Meats are naturally decrease in their carbohydrate content material except they are filled with components. It’s good to keep away from the consumption of excessive fat; so it is higher to look for low fats beef, turkey, pork, duck, rooster, fish, sardines, lobster, shrimp, scallops and crab. One must steer clear of processed and canned foods, stuffed meats, sausages and deli meats. If you wish to purchase steak, it’s essential to choose the leanest minimize to keep away from loading your diet with fat.
The dietary focus on this diet also has some limitations. The thought of “good carbs” and “unhealthy carbs” is controversial. While there may be some fact to the position of glycemic index in hunger, it isn’t a guaranteed device for weight management. Labeling foods as “good” and “unhealthy” creates issues for folks making an attempt to develop wholesome consuming habits. A nicely-balanced diet requires entire wheat sources of starch, while permitting for some sugar.
Changing the way you go about eating could make it easier to eat less with out feeling disadvantaged. It takes 15 or extra minutes in your mind to get the message that you’ve been fed. Eating slowly will enable you to really feel glad. Eating a lot of greens and fruits can make you are feeling fuller. Another trick is to make use of smaller plates so that moderate parts do not seem too small. Altering your eating schedule, or setting one, will be useful, particularly should you are inclined to skip, or delay, meals and overeat later.
Virtually anyone can have the same success with this exercise program or with any other sane program. There’s nothing magical about any particular set of exercises or plan for doing them. Growing bodily fitness by exercise is rather like reducing weight: very simple, however based on an disagreeable fact most individuals would slightly ignore.


I ordered from Shish Kabob Express for the first time last night and I was not disappointed! I ordered the Ultimate Vegetarian Platter with the Greek Fattoush salad, the Greek dressing was really good, one of the best that I've ever had. I also really enjoyed the grape leaves they had a lot of flavor. The garlic sauce that accompanied every thing was also very flavorful. I was impressed with the service as well since my order arrived earlier than expected. My children were also satisfied with their meals and we will most likely order food from here again!
Me and my family habe order from here multiple times, always great food and arrives hot. This time, I recieved my sandwich order and i asked wheres the drinks? When i noticed he wasnt holding them and the guy said he didnt recieve any, so he went back to the store, got the drinks and came back. The weather isnt great also.. But the guy was!! 10/10 will order again!! Great service!!
My experience was fantastic. Everything in my order was correct, everything was the right temperature. Even ordered a smoothie, skeptical of how it would be with the wait time for delivery but it was perfect, nice and cold and refreshing. The homemade pita with the hummus was delicious. I even have leftovers for later. I will definitely be ordering again.
Food was awesome service was fantastic the delivery showed up before the expected time GrubHub on the other hand I'll never Place another order with them again if your order get screwed up all they do is give a $10 voucher for you to use on your next order that expires in 14 days not cool GrubHub
The food was delicious, I was very pleased and they delivered my food right away. I will definitely be ordering from them in the future and I have already been telling people that this restaurant is great and they need to try them.


£6.25 – £12.50
We only use grass-fed beef and free range pork in our boerewors and a secret spice mix of course.Boerewors, a type of sausage which originated in South Africa, is an important part of South African and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans/Dutch words boer (“farmer”) and worst (“sausage”). According to South African government regulation boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.


Worldwidenutrition1 are leading online Protein and Nutrition bar supplements stores like clif protein bars and clif energy bar as well as nutrition bars and Energy Supplements aging is the natural process of growing older. Yet there are many factors that play a role in whether we age gracefully or if we are the one out of two people who age faster than our biological age. More than half of us look older than we really are because we either engage in behaviors that increase our aging, or we do not actively support a more youthful body through inaction. Knowledge is power, and the more you know about fighting the aging process, the more control you can take toward maintaining a healthier, younger body and mind. In Protein and Nutrition bar supplements stores, there are literally hundreds of these portable and prewrapped products with names ranging from Clif Bar and Luna Bar to Balance your health and make you fit. There are high-carbohydrate bars, brain-boosting bars, meal-replacement bars, diet bars, protein bars, energy bars, breakfast bars, and women-only bars. Though these pocket-sized bars once found favor primarily with serious athletes looking for a competitive edge, now anyone who feels the need for a nutrition and protein boost may keep a few stashed in a purse or a briefcase. Without a doubt, protein and nutrition bars are great for people who race nonstop from sunup to exhaustion. After an intense a big game or training session, the last thing any athlete wants to do is hover over the stove to make a post-workout meal like affordable and portable. For an easy, nutrition bar, many reaches for protein bars. The Need-to-Know An essential nutrient and protein bar helps repair and build muscles, which is why many athletes consider protein and nutrition an essential part of their diets.


The Ontario government will provide $540,000 to support applied research at Conestoga College that will drive innovation for the food and beverage industry, the province’s largest manufacturing sector.
Conestoga College will receive $540,000 in funding, which will go towards applied research for Ontario's food and beverage processing sector. Above left to right: Robert Gordon, Wilfrid Laurier University; Sandra Banks, University of Waterloo; Luis Lehner, Perimeter Institute; Daiene Vernile, MPP for Kitchener Centre; The Honourable Kathryn McGarry, Minister of Natural Resources and Forestry and MPP for Cambridge; John Tibbits, Conestoga College; Julia Biedermann, Conestoga College; and Barbara Fennessy, Conestoga College.
The funding, provided through the Ontario Research Fund’s College-Industry Innovation Fund, is part of a provincial investment of more than $3.6M in world-class research across Waterloo Region that will build the knowledge-based economy and sharpen the province’s competitive edge.
The Honourable Kathryn McGarry, Minister of Natural Resources and Forestry and MPP for Cambridge and Daiene Vernile, MPP for Kitchener Centre, visited Conestoga’s Cambridge campus on August 31 to announce the research awards presented to Conestoga, University of Waterloo, Wilfrid Laurier University and the Perimeter Institute.
The Ontario Research Fund grant awarded to Conestoga will expand applied research activities in two primary areas: automation in food processing and packaging as well as food safety in processing and packaging technology.
“This investment in applied research for Ontario’s food and beverage processing sector will provide substantial benefits to our region’s largest manufacturing sector, supporting the development of new solutions that will lead to industry advancement,” said Conestoga President John Tibbits. “We are very pleased to work with our industry and government partners to drive innovation that will contribute to new jobs, enhanced training opportunities and increased competitiveness of local SMEs in the global marketplace.”
Ontario’s food and beverage processing sector is one of the province’s economic engines, accounting for more than 130,000 direct jobs and generating $41 billion in revenue. There are almost 3,000 food and beverage processing businesses in the province.
The Craig Richardson Institute of Food Processing Technology opened at Conestoga’s Cambridge campus in 2012 provides education, training and applied research to address the sector’s needs, delivering solutions that will enhance productivity and food safety, reduce waste and production costs, and increase the competitiveness of food and beverage processing in Ontario.
Conestoga’s applied research initiatives support a growing group of industry and community partners in their efforts to innovate, improve, and address real-world needs and opportunities. Priority areas include food innovation and technology, advanced manufacturing, energy and environment, and healthy communities and seniors care.
For more information, visit www.conestogac.on.ca/research


Okay, here it is finally, an article on turkey by Mr. radical and controversial himself. Many people wonder and ask me if turkey is a good white meat to eat. I don't care what color the meat is, it is NOT good to eat. Meat is a food for carnivores ONLY.
But I must say, if one does engage in flesh eating, white meat is far better than red meat. White meat is easier to digest (even though the body cannot digest any animal flesh in all honesty). Most meat-eaters prefer their white meat from fowl. And fowl is just that FOUUL! After all, the alphabet W is pronounced double U.
When we think of fowl, we think of chicken and turkey. This could also be said of white meat.
Now since our topic is the turkey bird, let's get down to business on this foul creature.


Nothing humble about it at all…
If you’ve seen any of my posts mentioning potatoes, you’re quite aware of how much they benefit from Sous Vide processing. Sous Vide French Fries, Sous Vide Potato Chips, and Sous Vide Baked Potatoes don’t work. Other than that, almost any potato that can be made by conventional means can be made Sous Vide.
Unlike a lot of seemingly similar root vegetables, potatoes are never served raw, so far as I know. Even so, there are literally hundreds, perhaps thousands of ways to prepare them. Most people don’t realize that until the 1500’s, potatoes were unknown except in what is now Peru and Columbia. It was the Spanish Conquistadors that introduced the potato to the rest of the world, and, the rest, as they say, is history. It makes you wonder what people ate before then!
Today, potatoes are consumed all over the world. Almost every culture has at least one “signature” way of preparing them. The French have a classic version called a “Chateau” potato. There is some debate about what that actually means. They are usually oval in shape. Beyond that, the arguments begin. Today we’re going to do one variant of one of the definitions.
- Using the displacement method, load your potato into a Ziploc Quart Bag, and remove the air.
Process @183Fx2 hours
- Most “high temp” Sous Vide processing (183F) is very forgiving. If you have only one dedicated Sous Vide device, you can process in a large pot of water on the stove, with some kind of screen to keep things off the bottom. I used a Lipavi rack.
- I used my infrared thermometer to keep the temperature at 183F or HIGHER, without actually boiling. Boiling temperatures will not actually damage the potatoes so much, but they may cause the Ziploc Quart bag to leak.
- When the potato is done, shock cold to 70F in tap water or ice water, and then refrigerate. This will make it much easier to handle.
One Potato, Two People…
- These potatoes weigh about 16 oz each. You can even use red potatoes, but I usually prefer to use them for other applications.
- Cut off the ends, and cut the potato in half.
- The idea of these particular “Chateau” potatoes is to end up with squared ends, and an odd number of sides. You can see the two ends, and strips of peel that I managed to remove in one stroke of the knife each. Then, there’s a little piece that I cut off of the bottom to make the potatoes stand flat.
- Ready for the next step.
- There’s no shame in spray release. It is oil with a little bit of lecithin, which is a harmless, neutral substance found in vegetables that helps prevent sticking.
- Score the potatoes, if desired, about 1/2″ deep. It provides a little visual texture.
- Dust the potatoes lightly with flour.
- Paint with beaten egg.
- Kosher salt is required, and then you can add whatever other spices you like. I made a mix of paprika, dried parsley, nutmeg, and black pepper.
- I spray a little release on there again, it will keep the surface shiny.
- Roast@350F until brown–approx. 30 minutes.
- Some caramelization provides balance for other dishes on the plate. Some chefs even finish them by browning them some more in a pan.


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It’s summer in Boise and patio season’s in full swing. Despite triple digit weather, locals flock to restaurants every night. The heat has no sign of waning and neither does the culinary scene. New eateries are popping up so quickly, it’s hard to keep track of them all. Consider the following list a sampler of where to explore the next time you’re fixin’ for something tasty:
This Basque-inspired restaurant is located in the ground floor of the Watercooler building at the corner of Idaho and 14th street. Txikiteo specializes in tapas and wine, but also offers coffee and breakfast and lunch menus. You can enjoy tasty light fare like the “Jamon Sandwich,” a flavorful bite featuring serrano ham, as well as starters like the charcuterie and cheese boards, offered at $12 each. To spice up your meal, Txikiteo is also hosting a summer story series on their patio June through October. Grab some bubbly and settle in for a good time!
Txikiteo. Photos by Sofia R Jaramillo.
Looking to satisfy your sweet tooth? Chip Cookies can do just that! A small chain with roots in Salt Lake City and Provo, Utah, Chip ventured to Boise last fall, starting out with online sales. Chip’s cookies are hearty and dense and are offered in a couple of flavors: their traditional chocolate chip, and a monthly rotating flavor. They also deliver boxes of cookies to your home between 8pm and 2am, curing your midnight snack cravings (and you can even add milk to your order). The only things missing are the pajamas and movie.
Petite 4 is bringing a new group of restaurant-goers out to the Bench. Located at 4 N. Latah Street, the French-style restaurant offers “bistro-inspired” dishes and is only open for dinner from 5-9:30pm Tuesday through Thursday and 5-10pm Friday and Saturday. Petite 4 hosts a family-style brunch and Sunday dinner party once a month. Reservations are highly recommended due to limited seating. Menu items include fare like salmon crepes with saffron aioli and beef tartare, as well as frequently rotating specials. Dining at Petite 4 offers elegant cuisine in an intimate setting designed to the nines.
Neckar Coffee has grown from the ground up, starting out as a coffee cart slinging shots at the Boise Farmers Market. It now has a permanent, brick-and-mortar location on 10th Street. For its pastry case, Neckar has a selection of sweets supplied by Janjou Patisserie, a local French-inspired bakery. Even though Neckar is the newest coffee kid on the block, it’s well known from its presence at the market. With clean lines and whitewashed walls, the new space is a cool place to escape the summer heat.
Frying donuts and serving fried chicken for those late night binges, Donut Daze is the latest donut shop on the scene in downtown Boise. Open until 12am Monday through Wednesday, 3am Thursday through Saturday, and 8pm on Sundays, there are plenty of opportunities to check this place out.
Boise is no stranger to breweries, and since Idaho recently beat out Oregon as the second largest producer of hops, there may be more to come. Case in point is Brü, a new pizzeria on 8th Street that boasts self-serve beer on tap as well as Meriwether Cider. Beer and ciders are priced by the ounce. If you’re stuck on what to choose, a Brü beer guru can give you recommendations.


Did I feel a little guilty adapting aunt Cappy’s celestial spiced pear cake – moist, scrumptious, and straight-up delicious – into little, rum-spiked cupcakes for a friend’s birthday? The licentious crack of the rum bottle’s black lid as I opened it, the wickedly sensuous way the amber rum spilled over the pale butter cream frosting… Sure. I was naughty. But sometimes you have to be willing to take a good, pure recipe and muss it up a little. Sometimes, when you’re getting ready to make dinner in honor of your sauciest friend, you’ve got to take one for the team and be a little bad.
Aunt Cappy’s Spiced Pear Cake
1 1/4 c. vegetable oil
2 c. sugar
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 c. chopped canned pears (reserve syrup for glaze)
1 c. chopped pecans
1 tbsp. butter, room temperature
1 ½ c. confectioner’s sugar
2-3 tbsp. syrup from canned pears
Preheat oven to 325 F. In a mixing bowl, combine oil, sugar, and eggs, and beat well. Sift together flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Add vanilla. Fold in pears and pecans. Grease and flour a 10” tube or Bundt pan, and spoon in the batter. Bake for 1 hour and 20 minutes, or until cake tests done. Let cake cool 20 minutes, then turn it onto a cake rack to cool completely. While the cake cools make the glaze. Blend the butter and confectioner’s sugar with enough syrup to make a smooth, slightly runny glaze. Drizzle glaze over the top of the cake, letting some run down the sides.
(The corrupted cupcakes took about 25 minutes. The remaining rum didn’t last long.)


9 Recommended Izakayas in Tenjin! Introduction from shops with private rooms to cheap shops
Tenjin, which is known as the downtown area of Fukuoka, is full of recommended izakaya. This time, we will introduce 9 izakayas in Tenjin, from stylish ones with private rooms to cheap ones that offer outstanding value for money. There are plenty of shops where you can enjoy the taste of Kyushu, of course, such as motsunabe and yakitori.
Izakaya where you can eat tomato motsunabe in Tenjin “Original tomato ramen and spicy noodles and original tomato motsunabe Sanmi (333)” [PR]
The next recommended izakaya in the Tenjin area is “Ganso Tomato Ramen, Karamen, and Ganso Tomato Motsunabe Sanmi (333).” In the NHK World ramen content broadcast by the Japanese TV station NHK, it has been introduced to 160 countries around the world as a ramen shop in Fukuoka.（※）There are 2 stores around Tenjin Station, the Tenjin Daimyo Sohonten is about 6 minutes from Tenjin Station, and the Daimyo Central Store is about 4 minutes.The interior of the store is a stylish and casual space like a cafe. The atmosphere makes it easy for women to come in alone, as well as to visit with friends or on a date.What you can eat at this restaurant is a new type of motsunabe that is a bit different from the usual Hakata motsunabe, combining rich tomato and offal! If you eat the plump offal, fresh vegetables, and fresh tomato soup together, the rich yet refreshing aftertaste will leave you wanting more.
※Refer to “NHK World Official Website“
|store name||Original Tomato Ramen, Spicy Noodles, and Original Tomato Motsunabe Sami (333) Tenjin Daimyo Main Branch|
|location||Ilmond Daimyo TWO1F, 1-11-27 Daimyo, Chuo-ku, Fukuoka City, Fukuoka Prefecture|
|access||About 6 minutes on foot from Nishitetsu Tenjin Station / About 6 minutes on foot from Akasaka Station|
|business hours||Open 24 hours|
|store name||Original Tomato Ramen, Spicy Noodles, and Original Tomato Motsunabe Sami (333) Tenjin Daimyo Central Store|
|location||Fukuoka Prefecture Fukuoka City Chuo Ward Daimyo 1-12-58 Passage Building 2F|
|access||About 4 minutes on foot from Nishitetsu Tenjin Station|
|business hours||Open 24 hours|
|store name||Original tomato ramen, spicy noodles, and original tomato motsunabe Sanmi (333) Canal City Ramen Stadium|
|location||1-2-22 Sumiyoshi, Hakata-ku, Fukuoka City, Fukuoka Prefecture, Inside Canal City Hakata Ramen Stadium Center Walk south side 5F|
|access||About 10 minutes on foot from JR Hakata Station Hakata Exit|
|business hours||11:00-23:00 (LO 22:30) / open all year round *May be temporarily closed depending on the situation. Please also check the official website.|
Happy hour is one coin for one hour! All-you-can-eat and drink for 180 minutes 3,300 yen (tax included)
At “Ganso Tomato Ramen, Karamen, and Ganso Tomato Motsunabe Sami (333)”, you can enjoy all-you-can-drink for 500 yen (tax included) for an hour, no matter how many cups you drink during happy hour! Premium draft beer (Heartland) and chamisul bottles with 4 different flavors (original, peach, plum, muscat) are also included in the all-you-can-drink.There is also a 3-hour “all-you-can-eat-and-drink” plan for 3,300 yen (tax included). You can enjoy all the dishes and toppings (including domestically produced offal) as much as you like, including the “Cheese Tomato Motsunabe” that can only be tasted at “Ganso Tomato Ramen, Karamen, and Ganso Tomato Motsunabe Sanmi (333).”All-you-can-eat and drink for 3 hours, so it’s perfect for drinking parties, girls’ nights, student gatherings, and other situations where you can enjoy a lively meal!*For additional orders, you will be required to pay the price of the menu as a penalty fee.* High school and junior high school students will be asked to confirm their student ID, and elementary school students and infants will be asked to confirm their age with their health insurance card.
A series of repeaters! Finish off with the revolutionary flavor of the original tomato ramen
After drinking, the restaurant’s specialty “Ganso Tomato Ramen” 680 yen (tax included) is decided. The original ramen, which was created by meticulously selecting each ingredient and researching after research, is so delicious that you will drink the soup down to the last drop.The soup, which uses several kinds of brand tomatoes and potherbs, has a good balance of sweetness and sourness. It is rich in lycopene and good for health and beauty, so please try it once and enjoy its deliciousness.If you like spicy food, you can choose from 7 different levels of spiciness for 720 yen (tax included), and if you like rice, we recommend the “Cheese Risotto” (300 yen, tax included) to finish the tomato ramen!
Sanmi (333) cooperates with SK Telecom, a mobile phone operator in South Korea, to provide advantageous services. Please check the official website for details.
“Tomato ramen and spicy noodles Sami Tenjin Daimyo (333)”
Address：1F Il Mondo Daimyo TWO, 1-11-27 Daimyo, Chuo-ku, Fukuoka-shi, Fukuoka
1. Izakaya with delicious robatayaki in Tenjin! A popular restaurant where reservations are inevitable “Robata Hyakushiki”
The first recommended restaurant in the Tenjin area is “Robata Hyakushiki.” It is located about 10 minutes on foot from Akasaka Station and Fukuoka Station.As the name suggests, this is an izakaya that sells robatayaki. It’s a popular restaurant that requires a reservation!In addition to table seats and tatami mats, the shop is fully equipped with counter seats. You can also enjoy cooking visually from the counter seats where you can see how various ingredients are being cooked!
The appeal of “Robata Hyakushiki” is that all the food is delicious! The robatayaki menu, “Extra Large Shiitake Mushroom Grilled with Truffle Butter” ¥500 (tax included) and “Scallop Grilled in Shell with Butter and Soy Sauce” ¥850 (tax included), offers a deep flavor with condensed umami.The menu other than robatayaki is also exquisite. Among them, the “sea urchin wagyu roll” has sea urchin that melts in your mouth and goes perfectly with the meat.In addition, if you make your own drink, you will get a 50 yen discount! An interesting system that you don’t often see.Please enjoy both alcohol and food at “Robata Hyakushiki”!(*Refer to “Robata Hyakushiki Tabelog Official Information”)
Address：1-15-34 Kego Central Building 1F, Chuo-ku, Fukuoka City, Fukuoka Prefecture
Directions：10 minutes on foot from Fukuoka Municipal Subway “Akasaka Station” 10 minutes on foot from Nishitetsu “Fukuoka Station” Get off at Nishitetsu Bus “Kego 1-chome” bus stop 527m from Akasaka Station
Business hours：13:00-23:00 Closes early when ingredients run out
Regular holiday：Irregular holidays
2. Tenjin’s Izakaya covers the flavors of Kyushu! “Suitoya Tenjin Branch” is fully equipped with private rooms and is recommended for banquets.
The next recommended izakaya in the Tenjin area is “Suitoya Tenjin”. It is located about 1 minute on foot from Tenjin Station.The spacious restaurant with 180 seats is perfect for everyday meals and banquets. We have everything from small private rooms for 6 people to private rooms for 30 people or more.There are also counter seats, so it is recommended to visit on a date or by yourself.
Not only Fukuoka but Kyushu’s tastes gather!
“Suitoya” is an izakaya where delicious ingredients from all over Kyushu are gathered together! In addition to Hakata’s famous mizutaki, you can enjoy the tastes of Kyushu such as Oita ‘s Seki-aji and Miyazaki ‘s charcoal-grilled free-range chicken.Among them, the most recommended item is the “live squid sashimi” caught in the Sea of Genkai, Saga Prefecture, for ¥2,400 (tax excluded). The squid delivered directly from the area is so fresh that it’s still moving when it’s served to your seat! When you bring the clear and beautiful squid to your mouth, the sweetness spreads throughout your mouth.This popular menu is limited to 10 servings per day, but you can reserve it by phone! If you are looking for it, we recommend that you make a reservation before coming to the store!(* See “Yuutoya Tabelog Official Information”)
The all-you-can-drink course is also recommended!
Course meals are also recommended at Suidouya!The “Hakata Mizutaki Course” is a total of 8 courses where you can enjoy the tastes of Kyushu, including mizutaki, natural spear squid, charcoal-grilled chicken thighs, assorted tempura and vegetable tempura!It comes with 2 hours of all-you-can-drink, including draft beer, so it’s recommended for parties with a large number of people.The price is ¥4,000 (tax included) if you make a reservation from Hot Pepper or Tabelog below. Let’s enjoy the banquet at “Suitoya”!
“Suitoya Tenjin Store (Suitoya)”
Address：Fukuoka Prefecture Fukuoka City Chuo Ward Tenjin 1-13-13 Ikunaga Building 2F
Directions：1 minute walk from East Exit 12 of Tenjin Station on the Fukuoka Municipal Airport Line 5 minutes walk from the North Exit of Nishitetsu Fukuoka [Tenjin] Station on the Nishitetsu Tenjin Omuta Line 146m from Tenjin Station
Business hours：[Mon-Fri] 11:30-14:00 17:00-23:30 (Last order 23:00) [Saturday] 17:00-23:30 (Last order 23:00) [Sundays and Holidays] 17:00- 23:30 (Last order 23:00) Open on Sundays
Regular holiday：12/31, 1/1
3. Izakaya with delicious Tenjin meat! “Tenjin Tanka” recommended for beef tongue
The next recommended shop in the Tenjin area is “Tenjin Tanka”. About 3 minutes on foot from Tenjin Station and about 5 minutes on foot from Exit 2 of Nakasu Kawabata Station.This is a pub with delicious meat. In particular, the menu is centered around “tongue”, which is popular with women. Moreover, it is not just a tongue. This restaurant offers a rare part of the tongue called “Tongue”, which is hard to find. It is a part that can only take a few hundred grams from one cow.The restaurant is small with 36 seats, but there are also private rooms for 2 and 4 people.
Beef tongue shabu-shabu is recommended!
The recommended menu is “[Special] Tongue Shabu (for 1 person)” ¥ 1,880 (excluding tax). This menu can be ordered from 2 people. Tongue shabu, which has been matured without freezing, is soft and has just the right amount of texture. The marbling is so beautiful that you wouldn’t think it’s tongue. Let’s quickly dive into the soup stock and have it!
Address：Water Mirror Tenmangu Yokocho, 1-15-3 Tenjin, Chuo Ward, Fukuoka City, Fukuoka Prefecture
Directions：3-minute walk from Exit 12 of Tenjin Station 5-minute walk from Exit 2 of Nakasu-Kawabata Station 345m from Tenjin Station
Business hours：[Monday-Friday] □11:30-14:00(Butter beef lunch only) □17:00-24:00(L.O23:00) [Saturday] □17:00-24:00(L.O23: 00)
Regular holiday：Sunday/New Year’s holiday (Please contact the store for details)
4. Motsunabe is cheap! Enjoy motsunabe at an izakaya in Tenjin “Motsunabe Specialty Store Ganso Motsunabe Rakutenchi Fukuoka Tenjin Nishidori Branch”
The next recommended restaurant in the Tenjin area is “Motsunabe Specialty Store Ganso Motsunabe Rakutenchi Fukuoka Tenjin Nishidori Branch”. It is located about 5 minutes on foot from Fukuoka Tenjin Station.The horigotatsu and motsunabe are a perfect combination, so you can relax and enjoy your meal.
Plump motsunabe with outstanding cost performance!
The must-try menu item at “Ganso Motsunabe Rakutenchi” is the “Motsunabe for 1 person” ¥1,090 (tax excluded)! There is a volume and this price is a conscientious izakaya! The offal is chewy and chewy, and the sweetness spreads in your mouth with every bite. It is also a great point that you can order from 1 person.In addition, snacks such as “Vinegar offal” ¥ 130 (excluding tax) and kimchi ¥ 130 (excluding tax) are also very cheap!If you want to eat motsunabe at a reasonable price, this restaurant is recommended!
“Motsunabe Specialty Store Ganso Motsunabe Rakutenchi Tenjin Imaizumi Sohonten”
Address：Fukuoka Prefecture Fukuoka City Chuo Ward Imaizumi 1-19-18 Rakutenchi Building 2F
Directions：5 minutes on foot from Nishitetsu Fukuoka Tenjin Station, in front of the former Apple Store Fukuoka along Kokutai Road, at the entrance of West Street 355m from Nishitetsu Fukuoka Station (Tenjin)
Business hours：Sunday-Thursday 17:00-23:00 Friday-Saturday 17:00-24:00 Open until 22:00 on December 31 [12 stores in Motsunabe Rakutenchi] Reservation dial 0120-869- 107 [Tenjin Main Store] [Tenjin Imaizumi Main Store] [Tenjin Nishidori Store] [Tenjin Daimyo Store] [Nishinakasu Store] [Hakata Ekimae Store] [Hakata Ekimae 2-chome Store] [Motsunabe Nidaime Rakutenchi] [APA Hakata Ekihigashi Store] [Motsunabe Motsuyaki Rakutenchi] [Motsu Sakaba Rakutenchi] [Yodobashi Hakata Station Store on the 4th Floor] Open on Sundays
Regular holiday：[12 stores in the city are open well during the year-end and New Year holidays! ! ] For Motsunabe fans in Hakata! On 1/1, only the Tenjin Imaizumi Sohonten and several other stores are open.
5. Izakaya with delicious yakitori in Tenjin! It’s cheap, starting from ¥130 (tax excluded) per bottle! “Yakitori no Hachibei Tenjin”
The next recommended restaurant in the Tenjin area is “Yakitori no Hachibei Tenjin”. It is located about 5 minutes on foot from Tenjinminami Station and about 10 minutes on foot from Yakuin Station.The shop is open until 1:00 a.m. and is full of energy. It is a casual izakaya that is easy to enter even by yourself because there is a counter.
Yakitori and skewers are very cheap!
“Yakitori no Hachibei Tenjin Branch” has delicious yakitori and a variety of vegetables, chicken skewers, and more! You can order skewers from ¥130 (excluding tax). All of them are large, and the perfect amount of saltiness will make your chopsticks go.We also recommend the shop’s original Hachibei special skewers! Hachibei’s special “Kushiage of peas (bean croquette)” ¥ 250 (excluding tax) is crispy on the outside and soft and delicious on the inside.
“Yakitori no Hachibe Tenjin (Yakitori no Hachibe)”
Address：2-5-28 Imaizumi, Chuo Ward, Fukuoka City, Fukuoka Prefecture
Directions：Subway Nanakuma Line (Line 3) Tenjin Minami Station Exit 2 5 minutes walk Subway Nanakuma Line (Line 3) Yakuin Station Exit 1 10 minutes walk 406m from Nishitetsu Fukuoka Station (Tenjin)
Business hours：17:00 to 24:00 (LO 23:30)
6. Directly connected to Tenjin Station! Hakata Motsunabe Ooyama Tenjin Parco Main Building: Izakaya Where You Can Enjoy Motsunabe
The next recommended restaurant in the Tenjin area is “Hakata Motsunabe Ooyama Tenjin Parco Main Building.” About 1 minute on foot from Tenjin Station, located on the B1F of Fukuoka Parco New Building.This is a restaurant where you can eat delicious motsunabe. When it comes to motsunabe, many people think of “Hakata Motsunabe Oyama Tenjin”.In addition to table seats, the store is fully equipped with sofa seats. A cozy space that anyone can feel free to enter is spreading!
Motsunabe with secret soup!
The motsunabe at “Hakata Motsunabe Ooyama Tenjin” comes in three flavors: soy sauce, miso, and mizutaki. It’s a secret soup made by blending several types of miso, including Kyushu miso! You can enjoy the deep flavor of the soup.Motsunabe is ¥1,380 per person (excluding tax). The plump offal made with only domestic beef is also excellent.In addition, there are menus that are perfect with alcohol, such as “soft vinegar offal” ¥ 690 (excluding tax) and “beef tendon stew” ¥ 580 (excluding tax).
“Hakata Motsunabe Oyama Tenjin Parco Main Building”
Address：Fukuoka Parco main building B1F, 2-11-1 Tenjin, Chuo- ku, Fukuoka-shi, Fukuoka
Directions：55m from Tenjin Subway Station. You can come without getting wet in the rain. 36m from Tenjin Station
Business hours：11:00〜23:00 (Last entry 22:00/Food LO 22:30 Drink LO 22:30) Lunch time 11:00〜16:00 open on Sundays
Regular holiday：Depends on Fukuoka PARCO’s holiday
7. Fully equipped with private rooms! Enjoy fish dishes at a trendy izakaya in Tenjin [Chisouya Nao Akasaka Honten]
The next recommended shop in the Daimyo area is “Chisoya Nao Akasaka Main Store”. Easy access, about 1 minute on foot from Akasaka station!With a relatively calm atmosphere and private rooms, this restaurant is recommended for entertaining guests.
Luxurious time lined with fresh fish purchased that day…!
“Chisouya Nao Akasaka Main Store” has a reputation for its carefully arranged dishes that are very delicious. The fresh fish procured on the day, such as the “assorted sashimi” ¥1,500 (excluding tax) and the “salt-grilled Nagasaki blackthroat seaperch” ¥1,500 (excluding tax), are exquisite.How about going there to enjoy some adult time?
“Chisoya Nao Akasaka Main Store (Chisou Yanao)”
Address：2-10-2 Daimyo, Chuo-ku, Fukuoka City, Fukuoka Prefecture Chambord Daimyo Building B 1F
Directions：1 minute walk from Exit 5 of Akasaka Subway Station 211m from Akasaka Station
Business hours：17:30-22:30 (LO 22:00) Open on Sundays
Regular holiday：Every Wednesday
8. Enjoy Kyushu cuisine at an izakaya in Tenjin! “Season of Kyushu Hakataro Fukuoka Main Store”
The next recommended shop in the Daimyo area is “Kyushu no Shun Hakataro Fukuoka Main Store”. It is located about 5 minutes on foot from Tenjin Station and Fukuoka Station.You can enjoy your meal in a calm atmosphere at this shop, such as the counter and complete private rooms!
We recommend the local cuisine of Kyushu and Hakata!
There are about 70 types of menus, including Hakata specialties such as motsunabe and mizutaki, as well as specialty local dishes from all over Kyushu, as well as seasonal recommendations.You can eat fresh squid sashimi at the [Kyushu Kinkai Swimming Squid Sugatazuri], which is a must-try at this restaurant. “Sesame mackerel” ¥ 1,080 (tax included) also uses fresh mackerel, so you can experience a slightly different taste.How about going to eat once?
“Kyushu Season Hakataro Fukuoka Main Store (Hakataro)”
Address：South Side Terrace 5F, 1-1-38 Daimyo, Chuo Ward, Fukuoka City, Fukuoka Prefecture
Directions：5 minutes walk from Tenjin Station on the Fukuoka Municipal Subway/Nishitetsu Fukuoka Station 377m from Nishitetsu Fukuoka Station (Tenjin)
Business hours：Lunch all day: 11:30-15:00 (Meals: LO 14:00/Drinks: LO 14:30) Dinner Mon-Thurs: 17:30-22:00 (Meals: LO 21:15/Drinks : LO 21:30) Fri-Sat: 17:00-22:30 (Meals: LO 21:45 / Drinks: LO 22:00) Sun: 17:00-22:00 (Meals: LO 21: 15/Drinks: LO 21:30) Open on Sundays
Regular holiday：Open all year round *Except for year-end and New Year holidays
9. Recommended for girls-only gatherings! Private Dining & Bar Room12, a stylish izakaya like a hideout in Tenjin
The next recommended restaurant in the Tenjin area is “Private Dining & Bar Room 12”. It is located about 10 minutes on foot from Tenjin Station.Great atmosphere! There are plenty of seats such as terrace seats, counter seats, and private rooms. This is a shop you want to use for dates, parties, and special occasions!
Enjoy meat dishes in a stylish restaurant!
The recommended menu at this restaurant is “Pork Steak with Today’s Sauce” ¥780 (tax excluded)! It is a meat menu that girls who like meat will not accumulate. In addition, there is a wide variety of dry foods that go well with alcohol, Western-style and Japanese-style appetizers, and main dishes such as fish, meat, pasta, and rice.Course meals are also recommended!”Birthday cake” ¥ 3,000 (tax included) is a perfect course for a surprise with 5 dishes, about 200 kinds of all-you-can-drink, and a birthday cake!Please use it on special days such as girls-only gatherings, dates, and parties!
“Room Juni (Room12)”
Address：1202 Tenjin Matsui Building, 3-9-10 Tenjin, Chuo Ward, Fukuoka City, Fukuoka Prefecture
Directions：Right next to Oyafuko-dori and Nagahama Park, 498m from Tenjin Station
Business hours：17:00 – 5:00 the next day (overtime available!!) Open on Sundays
Regular holiday：Business hours and regular holidays are subject to change, so please check with the store before visiting.
Let’s enjoy alcohol and food at Tenjin’s Izakaya!
How was it? This time, we introduced 9 izakayas in Tenjin that we would like to recommend!


Based on randomized, controlled data, omega-3 fatty acids in fish oil are now routinely used to prevent the progression of IgA nephropathy, the world’s most common glomerulopathy
Image courtesy of Club Marine
I was surfing the net and happen to pass by this article about Omega 3 fatty acids. Being a kidney patient, I am always careful on what I eat, and try to follow my prescribed diet as best as I can. Having fish in them is a good choice, if not a must. It doesn’t only gives you the protein your body needs, but fortifies your heart and brain health as well. Another advantage for dialysis patients of substituting fish for beef or pork is that you could get a much bigger portion without as much by-product or waste.
It’s true that red meat offers a higher quality of protein than fish do. But for people who have malfunctioning kidneys, acquiring protein from a source that generates less waste after being broken down by the body could mean a lot. It doesn’t just helps you keep your Creatinine level checked, but it also lowers your Triglyceride level and reduces your risk from Heart Disease.
I, for one likes fish. Since time immemorial, fish courses was already a staple in our family table. The only difference, now that I’m suffering kidney failure and under dialysis treatment, is the way I prepare or eat them. Before that, fish in any form of preparation would do. May it be fried, dried, soured, sautéed or raw like sushi, I’ll eat it no matter what. But now is a different matter because of the factors to consider. My advice for my fellow patients is that it’s best that you’ll be the one to prepare the dish. That way, you could stick with your diet restrictions without sacrificing the taste of your food.But if you can’t cook, try to explain how would you want your fish done to the person who would do the cooking.
Among the fishes that are rich in Omega 3 fatty acids are Mackerel, lake Trout, Herring, Blue fin Tuna, Salmon, Albacore Tuna, and Sardines, to mention a few.
A word of advice for my fellow dialysis patients – always try to consult with your renal dietitian or nephrologist regarding your diet for the simple reason that every patient has unique dietary and nutritional needs. What’s good for others might be bad for you.
But all in all, fish is good for you. Let’s make fish a part of our diet and pave a way for a healthier life.
Fish be with you all!