Had dinner last week at TGI Fridays Melbourne Central, which is an American themed chain restaurant, I think I’ve been to one before quite a while back but don’t remember what I had. Anyway, we were there for a friend’s birthday, it was probably a good thing we didn’t mention it to any of the staff as they have a strange custom of a embarrassing birthday celebrations by announcing it to the whole restaurant and then singing and screaming some song. It took us a while to decide and even longer to order (pretty busy on a Saturday night), but Emmy went with the Scotch Fillet, and persuaded me to get the ribs (I probably would have just gone with a burger otherwise) because most reviews online say to get the ribs (Jack Daniels glaze).
The wait for food wasn’t too long for a busy night, can’t remember how long, but it didn’t seem too bad, even though it was late and we were hungry. Emmy ordered the steak medium (because she isn’t supposed to eat the juice) and to everyone’s surprise it was actually, probably medium, even a little juicy (red) in parts, so it was actually cooked pretty well, it came with a side of the Jack Daniels glaze sauce. It doesn’t come with salad but does come with chips which I didn’t rate very much. But, the steak was cooked well, nice and tender, so thumbs up for that.
My ribs, at 42$ are a bit over priced I think, they’re not as big as the ones I had at the grill place in Queenstown, come with a side of chips and coleslaw (lol), I’m not sure if I’d call the coleslaw a side, it was like a thimble size. As far as ribs go they were good, but to be honest, ribs don’t really do it for me, it’s just meat with a glaze on the bone. There’s a good amount of meat but overall, the flavour is not enough to justify the billing. Ribs as a shared dish makes more sense to me, as a main it doesn’t have enough by itself. I’d stick with steak or a burger if I ever went back.
I had a Kona Fire Rock Pale Ale to keep my thirst quenched, it was not bad, I’m enjoying these craft beers more and more lately. They didn’t have any darker beers so I just went with a pale ale which was pretty good.
I don’t think I would ever take Emmy to TGI Fridays by ourselves, maybe they only really shine on an actual Friday?
A dreary morning that we spent in town looking at art galleries was followed by a short drive up to Glenorchy, which turned out to be one of the real highlights of our trip. So having read the forecast correctly this time, we decided to stay in Queenstown and visit some of the local galleries and check out the local artwork in the morning. There are a quite a number of galleries with varying types of works, we mostly looked at paintings and photos, but there were some sculptures mixed in too. We had fish and chips at the local Erik’s Fish and Chips before driving up to Glenorchy in the afternoon.
Stopping several times along the windy Glenorchy-Queenstown Road to take in the beautiful views before arriving in Glenorchy about an hour later, it’s definitely one of the best drives you’ll find. I’d rate it above the Great Ocean Road based on scenery for sure. We visited Mrs. Woollys General Store to see what they had in stock, and fortunately for us (Oscar having discovered the fun of jumping in puddles earlier that day) we managed to find a pair of gumboots just the right size for him.
After that little bit of shopping we went down to the pier and the lagoon to take some more photos of the beautiful scenery around. What a picturesque little town, and we didn’t even visit the Glenorchy Animal Experience (which is a place to visit farm animals for the kids), I think we’d definitely visit again next time. The clouds were a bit too thick while we were there so I couldn’t take the exact pictures I wanted, but got some good stuff nonetheless. Before heading back to Queenstown we visited Mrs. Woollys General Store again for some hot chocolate, the spicy hot choc is two thumbs up!
After getting back, Emmy was feeling like steak (unbelievable I know) so we went to a reasonably priced steak house, Flame Grill, found on tripadvisor. The ribs were recommended so I went with that since Emmy was feeling like steak, she had the rib-eye. Both good choices, the steak was cooked medium rare just right, and the ribs were flavourful without being salty. We got a serve of grilled cheesy portobello mushrooms for Oscar which was quite a big serve. Definitely a recommend.
Next up, Arrowtown.
On Saturday, it finally happened, I drove to the city on CityLink, oh, and also I got married to my lovely Emmy, but this post isn’t about that (for the most part). I’m here to do another foodie blog, this time one of our favourite go-to Japanese restaurants, Komeyui in Port Melbourne. So without further ado let’s get into it, this was our wedding reception of sorts (just lunch after the simple ceremony at the Old Treasury Building), I was hoping that they would do omakase for lunch, but we had to settle for the Signature Lunch set. This set consisted of five courses:
The first course was a sashimi course consisting of scallops, prawns, tuna belly, salmon, squid (I think), and I can only guess the white fish (possibly kingfish as it is quite common). The winner here I would have to say were the scallops, they were so tender, tuna belly is always a winner, and the squid had a really nice texture. I’m not sure if the prawn was cooked at all, maybe cured a little bit, they were great, and the wasabi was a bit different too, not the normal green one but some kind of (looks like cooked tuna) tan/brown colour, quite mild. I love sashimi :D. Of course those that can’t or won’t eat raw fish got their sashimi replaced with some cooked dish, looked like crayfish and prawns (but I can’t remember), it looked really good too, actually, we had one that does not eat seafood, but I can’t remember what he got.
Follow that great selection with one of my favourite vegetarian dishes, agedashi tofu, the skin has such nice texture and the tofu inside was so soft and creamy, perfect agedashi tofu, no doubt. The sauce was rich and perfectly complimented the fluffy tofu.
On to the main dish, if you can call it that, it was almost like four mains and a dessert. Perfectly cooked wagyu steak (sirloin is Scotch fillet right?) with some crunchy edamame on the side, the edamame was actually really good, it had a really nice fragrance, perhaps grilled with the steak. Keep in mind I had just had steak the previous Wednesday so it was still fresh on my mind, I certainly wouldn’t have minded if the Komeyui chef was cooking my steak at Stefans either :D. I guess I needed to savour it, I probably won’t have steak again for six months as is my tendency.
On to the sushi course which everyone got (except for our non-seafood lover, he got tempura veggies which looked good too!), and the hits just kept coming, I really can’t say enough about this place, they know what they’re doing. I was the lone black sheep, I chose the chirashi which is pretty much the same thing, but instead of bite-sized portions it is one long line of rice with the fish on top. Unfortunately, I’m no fish connoiseur so I can’t tell you what was on it, sea urchin at least, there was salmon roe in the sushi as well as a separate piece of salmon, the chirashi and the cooked sushi (for the non-raw fish lovers) had clam, but as for the rest of the fish, I wouldn’t bother guessing, they were either white or pink fish as you can see for yourself. No complaints from me, but I think I’d go with the sushi instead of chirashi next time, just a bit easier to eat and generally looks more appetising.
Finally, dessert, this picture is actually of Emmy and my special dessert, it had a sparkler in it which I wasn’t able to capture because it fizzled out while I was busy moving glasses out of the way to take my picture :p. Still, you can see that they’ve gone out of their way to spurce up the regular dessert for us (not that we mentioned what the occasion was), it was basically the same as everyone elses except that we got some extra fruit, and our iced cream was on the side rather than in the pastry. I’m not sure if we were the only ones that got some green tea coated chocolate, which went great with the salted caramel iced cream. What a great way to end the meal, I was definitely full after that and I’m pretty sure everyone else was and if there was anybody unhappy with their meal I sure didn’t notice.
I certainly didn’t hear my dad saying that they were Chinese people running the restaurant this time! SMH
Of course it was our special day and I had to have a nice drink to celebrate, and that I did, some black lager from Saitama, which is near Tokyo I believe, Coedo Shikkoku it’s called, and well, as with everything else on the table this was a pleasure to down, it wasn’t cheap that’s for sure, but that was a big reason why we didn’t want a big wedding, so that we could enjoy (perhaps) a higher quality meal with loved ones rather than something that could be mediocre due to stretching a kitchen.
Yeah, we did do that too, a small affair in the Thomas Hyde Room at the Old Treasury Building on Spring St in the CBD. Originally we were thinking of not inviting our parents and just taking a couple of witnesses, but we thought it would be better to take them despite the added hassle of transport. The morning was a little stressful with Emmy DIY-ing her hair and makeup it seemed that we were running late, so we jumped on the Monash Freeway (toll road) and cruised into town, only to realise halfway in that we’d left our passports (required for identification purposes apparently) at home. So there we were, sitting in the car on the freeway fretting about whether to turn around or carry on.
We were on time but if I had to turn around, we would definitely be way late, so in the end I dropped Emmy off to check with the office and they said it was not an issue, so no problems, and a lot of unnecessary stress. Everything went pretty well, I managed to hold myself together (I had to let out a little chuckle at one point to keep myself from losing it all together) and got through all the lines and signing of papers without shedding a single tear. We managed to wrangle our photographer into coming to lunch at Komeyui and taking some photos for us at the beach afterwards. We got a bunch of very nice photos, the weather held up despite the forecast all week predicting showers on Saturday, and maybe some of us ended up getting sunburnt even.
So now I’m a member of the exclusive Tran Pham Clan and life goes on pretty much as it was, but with a bit more debt than before :O. And we also have another anniversary date to remember, my suggestion of going to Komeyui to celebrate annually got shot down pretty fast, so maybe not until we kill some more debt. See you again in a few months after I visit another restaurant (;*^_^*;). Finally, apologies to all the single ladies out there, but this chicken has met his tiger!
I’ve replaced some of my crummy pictures (taken with my phone) with some much nicer ones (probably hard to tell which ones I know :D) taken by our photographer for the day, Chealse.
This site has almost become a monthly food review blog, but any way, this time I went out with some of the Mighty Boys to eat some old fashioned steak (having missed out on the grand final with a disappointing semi-final loss). We’ve been to this place (in suburban Balwyn) before and it has a pretty good reputation for well cooked, quality steak. The owner, Stefan, grills the steak on his custom grill and has been doing so for what I would guess to be quite a long time. Good on him, still doing what he enjoys I bet, and doing a hell of a job of it I might add. Maybe surprisingly, or probably not, the menu does not have any wagyu or fancy stuff like that (is Angus fancy?). It’s a pretty simple menu, with all the regular cuts, New York cut on request, and you can order a three course menu consisting of entree (soup or sausage), steak, and dessert (apple strudel, black forest cake, or crepes), it also comes with a side of salad and chips. There is also some bread with butter to keep you occupied until the cooked food arrives.
I was just going to have the regular scotch fillet (my go-to cut), but everyone else went for Angus, so I had to follow as my social programming commands me to, and got the Angus Scotch. The sausage came out first (vegetable soup? yeah right… although, maybe next time) and it went down nice and fast with the aide of some tasty mustard. The garden salad is nothing special but it’s dressed well and provides enough salad-y side. The chips are standard steak chips but they’re always a treat with steak! The steak comes out, nicely grilled, and cooked to perfection (medium rare of course!), a beautiful tasty chunk of beef. Somehow I ate and sliced my scotch up so that the last piece left was just fat, well, I’m currently trying to add a bit of bulk so I just downed it for all the flavour it was. It wasn’t wagyu, but a perfectly cooked angus scotch is nothing to sneeze at.
I was pretty full at this point, but the dessert comes with the meal, so I downed the lemon crepes with aplomb, will try the walnut crepes next time on recommendation. Look, it’s a great steak and a definite recommendation because Stefan clearly knows his steak and how to cook it, also, on a Wednesday night I don’t reckon there’s much chance he’s going to make any mistakes due to being busy (which might be the case for some places), I can’t wait for next time :D. The restaurant is nothing to write home about but it’s a nice quiet place and you can see Stefan standing over the grill doing what he does best.
Is it just me, or do I start every post with, “It’s been a while” or something to that effect? Any way I’m here now, and I’m posting a food review of a French restaurant that I visited with emmy last week to celebrate our fifth anniversary of being together.
I’d read a couple of reviews of this place, and even though I’m not a massive fan of French cuisine, I had a bit of a hankering for steak and chips, and well, there is sort of only one main on the menu at Entrecote (South Yarra), and wouldn’t you know it, Steak Frites. Obviously we didn’t just have steak and chips, although the apparently limitless fries could make that a reasonable option (although you’d have to be a bit of a dick to do that), we did manage to fit in an entree, and also a dessert. We just went with a couple of recommendations for drinks, I had some red wine from Burgundy which was quite nice, and emmy went with a lemony cocktail, France 75 or something, no issues yet! We started with the “King Louis Boulettes” which are croquettes with spiced beef and some other substance (mashed potato-like) in them, the filling was so fluffy and the crunchy exterior very well done.
Following that up with the steak (porterhouse) and fries, with a side of leafy salad (radish, lettuce, and walnuts with vinaigrette). The salad was simple but very well executed, the crunchy lettuce and walnuts great with the dressing. The fries were straight outta Maccas, nothing wrong with that, maccas chips are great, maybe not as fried/crunchy as maccas but shoestring fries are hard to get wrong, and these were good.
My steak (medium rare) was a little dry and over cooked on one edge (fortunately the side I started on), but after a couple slices the tender section appeared and the rest was in my tummy in no time. The buttery herb sauce works on this steak and I had no complaints, also mixed in some French mustard which is always a winner with steak. I was full, but sacrificed what space remained in my stomach to help out emmy by finishing off the last couple pieces of her steak.
We couldn’t leave without ordering dessert, everything looked great, but having had a great lemon tart only the day before, we decided on the chocolate profiteroles. Covered in dark chocolate, both melted and chips, and with a vanilla iced cream centre, these totally hit the spot, even though the spot was nothing but a tiny little speck of air that was being squished from all sides by steak and chips!
That’s it, we were done, could barely move, and ready to doze off into food coma heaven. There were a lot of things we didn’t try that I would’ve liked to, but it was probably a good thing we didn’t over indulge as we were both ready to explode/collapse/pass out (in that order) after a great meal. Chicken liver parfait, steak tartare, smoked salmon, escargot, maybe next time. I’d rate this one over Bistro Thierry, but we didn’t get steak there, and we also ordered too much and ate too much bread – Entrecote don’t serve bread, free or any, for a French restaurant that seems bizarre – so I’d be willing to give Bistro Thierry another try. This place? Put it at the top of the French restaurant list (that’s my list of two) and I’ll be happy to go back and enjoy some of the other dishes, they also do breakfast and lunch, hmmm.
Oh, and something that doesn’t usually rate a mention from Asians (or maybe it’s just me), the table service was very good, very attentive, cleaning up very quickly and getting our food out in reasonable time (we were to get kicked in two hours, so I guess they couldn’t dawdle too much). I’ll also take some time to mention the atmosphere and appearance as well since I’m here, nice, charming, romantic, although a little squeezy, stick to the iphone camera as the focus light of any decent camera might be a bit too much for anyone to bare ;).


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This was my second Saturday under the July bright sun. I woke up squinting my eyes from the blazing morning light through my window. I knew it was only getting even more burning from here. My bedroom tasted humid and sweaty, and every breath I breathed in felt suffocating. I got up reluctantly, headed to the sink outside to brush my teeth and immediately dumped my swimsuit inside my bag. I picked a striped linen shirt on my hanger and put on my beach hat, only to rush out and meet Dragana downstairs. We marched to the public pool in the neighborhood while unstoppably whining about the impossible heat along the way. Then we dipped. We dipped and wetted our hair, dancing underwater for an hour and a half. In time like this, it felt as if we were diving in a bowl of mint water. Which was quite a heavenly feeling.
On the way back we stopped by at the local grocery store, and got ourselves some mushrooms, peaches and spring onion for our lunch. Couldn’t bear the thought of having cold soumen (thin white noodles made of wheat flour) to quench our droughty throats, we decided to make one. It’s a simple, quick and easy meal to have during the summer days.
A common dish you’d likely to find in this season in Japan, actually. In fact, it’s a part of typical Japanese summer festival, which is known as the “nagashi soumen”, or “the flowing noodles”. They are served in a long flume of bamboo, swimming in cold iced water, and to eat it you would have to catch them with the chopsticks as they are passing through the stream in front of you. Once you hold them fast, dip them in the broth soy sauce called “tsuyu”, and slurp them passionately as the Japanese do. The light texture and chill savor of soumen combined with the tasty tsuyu’s flavor is addictive if not because of its intoxicating effect to distract the boiling mind for a while.
We obviously don’t have quite a fancy bamboo to flow our soumen, but we came with a better touch to compensate: sliced lemon. This spontaneous sprinkle initially just to use what we had left turned out to be the illuminating taste and perfected our very own soumen recipe. The unexpected delight that is better than imagined. I guess then, again, cooking with mindfulness and ease is what is essential to have a truly enjoyable time over a cherished meal. In between the fervent air and our noisy slurps, we embraced our dillydally summer weekend and collected simple, imperfect happiness like this and smiled gratefully upon it. Otherwise, how should we endure this unforgiving scorching season?
COLD SOUMEN WITH LEMON
Prep Time: 15 minutes
Cook Time: 15 minutes
WHAT YOU NEED
A pack of uncooked soumen (which you can easily get from any Japanese supermarket or convenient store)
Tsuyu sauce (usually sold in 1 liter bottle size and available in any Japanese supermarket or convenient store)
1 stick of spring onion, thinly sliced
A pack of shiitake mushrooms, washed and sliced according to preference
2 packs of Japanese tofu, diced
1 lemon, thinly sliced
WHAT YOU DO
1. Boil the washed and sliced mushrooms in a medium pot for 5 minutes. Drain them but keep the water to make the sauce.
2. Bring another pot of water to the boil. Put in all the soumen bundles once the water is boiling, and let it sit for 2 minutes. Drain the water, and rinse the soumen with cold water while trying to separate them with your hand if it’s too sticky.
3. Pour the mushroom water into a serving bowl, half the portion of the bowl, and mix with 3 – 4 tablespoon of tsuyu sauce. You can add or lessen the tsuyu according to your taste.
4. Serve the soumen on a separate plate. Put 3 – 4 sliced lemon on top of it, also the tofu and mushrooms, and sprinkle the spring onion to finalize. You may mix the spring onion in the sauce as well!


Satun Aidil Fitri Open House 1440
On 7th June 2019, Yannaty hotel got a good opportunity to welcome Mr. Arun Umaji who is the Chief Executive Officer of Satun Islamic provincial. The hotel is a part of Hari Raya Food Festival named “Satun Aidil Fitri Open House 1440”
At that day, the hotel allowed participants to visit its booth and experience one of the delicious plates from Firdous dining room named Thai fish organs sour soup which is a menu the hotel proud to present. Using three colors of boiled rice vermicelli is the highlight of the menu topped with spicy fish sauce curry paste, boiled egg and fresh vegetables. Because of the taste and the decoration of the menu resulted to great response from the participants. The food was sold out in an hour.
For those people who was not participate in the festival and want to try Thai fish organs sour soup, you can visit
Firdous dining room at Yannaty Hotel
186, Niphat-U-thid 3, Hatyai, Songkhla, Thailand, 90110


the perfect match: aix & ofyr
When it comes to creating unforgettable outdoor gatherings with friends and family, AIX Rosé and OFYR make the perfect pair. Both share a passion for bringing people together and creating new memories through the enjoyment of delicious food and wine.
Prepare this delicious 'Radish-Bacon Snack' recipe for your next springtime barbecue gatherings. When paired with a glass of refreshing rosé, this dish becomes the perfect complement to kick off your springtime gatherings.
- Radishes • Bacon • Meatmuscle • Sour cream • Poseidon • Smokey
Clean the radishes. Trim off the stem and the roots. Set the stems aside to use later.
Wrap the radishes in a long strip of bacon. If needed, secure the meat with a cocktail stick. Shortly fry the radishes on the OFYR. Season with Meatmuscle.
In the meantime, prepare a dip using the sour cream and stems of the radishes. Finely chop the stems, mix them through the sour cream and season with Poseidon and Smokey.
more news items
Dedication and resilience inform the hallmarks of an exceptional AIX Rosé 2023
The year 2023 at Maison Saint Aix’s vineyard in Provence marks a dynamic journey influenced by the natural elements and our sustainable wine growing practices.


1 kg. Fresh Shrimps
250 grs. Tempura flour
300 grs. Bean Sprouts (Toge)
Seasoned to taste
- Take off shell and heads of the Shrimps.
- Keep about 20 pcs whole for toppings and chopped the rest about 1cm. of size.
- Add water to tempura flour to obtain a thick batter not fluid. Mix chopped shrimps.
- Divide bean sprouts in individual bowls to facilitate cooking.
- Fill in with the batter while you heat the oil in pan.
- Then pour the sprouts and batter mixture into the hot oil on medium fire to prevent from burning.
FOR THE SAUCE:
1 Tbs. Soy sauce
3 Tbs. Vinegar
1 Tbs. Water
salt and pepper to taste
Chili pepper if desired
1 clove of garlic (crushed)
- Mix all ingredients.


What's a Jewish community without kosher food? Especially in college, dining and food brings people together where food - and as Pirkei Avot says "אם אין קמח, אין תורה", "without food there's no Torah"!
Map of Colleges with Kosher Food
This is H2H's comprehensive listing of every college in North America which offers Kosher food. You can search by kosher food availability, meal plan types, hechshers, installation year, as well as by college locations and names. And if your college isn't listed, let's work on fixing that!
Guide to Getting Kosher Food
Speaking of fixing that, here's a thorough strategy to guide you in your quest to get kosher food. It's not so simple, but this guide makes it easier - and we're more than happy to help you all along this process.
North American Kosher Establishments
While not campus-based, Shamash's map includes kosher restaurants and markets which might be in your area.


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We, at Famous City, welcome you with warm greetings for giving us a chance to engage you in the affair of fine dining with the best Chinese foods in the city. Starting out from a startling list of starters to full course Chinese meals, we have got our hands on all of them. We offer Chinese cuisine takeaway service as our main specialty. Offering an array of incredible Chinese foods, Famous City would definitely capture you in a mood of celebration. You can find a huge selection of Chinese foods from our restaurant. But among our customers, our signature dishes are very popular which we would certainly recommend you to taste once. While in our restaurant, you must try Satay Chicken on Skewers, BBQ Chicken Wings, Roast Pork Bun, Beef Crispy Noodle, King Prawn Crispy Noodle, Mushrooms Chow Mein, Pineapple Fried Rice, Sweet & Sour King Prawn Cantonese Style, Mixed Meat Special Curry, Salt & Pepper Smoke Chicken etc. These dishes are certainly our pride. Besides, you can find a selection of Chop Suey Dishes and Foo Young Dishes, too which offer plenty of tasty preparations like Mushroom Chop Suey, King Prawn Chop Suey, Duck Egg Foo Yung, Chicken Egg Foo Yung, Plain Egg Foo Yung, Roast Pork Egg Foo Yung. However, if you are a person who loves to eat in small amounts but every now and then, we have kept a great deal for them too. Thus, we have the total assortment of Chinese foods in our restaurant to surprise you with heavenly taste and the hospitality. Even, you can try your favorite drinks of desserts while being at Famous City. So, why are you still waiting to find a perfect Chinese Restaurant? Come to us.
We are a restaurant that believes and consistently follows the philosophy of customer’s satisfaction. This is our primary mission and vision. So, with this in mind, we, at Famous City, create an extraordinary world of classic Chinese foods. We assure that it refreshes the mind of an individual altogether enforcing a sense of satisfaction in him. Here, you can surely expect to pamper yourself with a preparation from our Chinese menu. So if you are already excited with this information about our restaurant, all you have to do is visit our restaurant at 6 Terminus Rd to explore further. All you have to do is get hold of your mobile and download our app from Google play store or the Apple app store and order through the app. Within a very short period, you will be delivered with your order. So why delay? Visit us the soonest time possible.
You can find us at 6 Terminus Rd, Littlehampton BN17 5BS. Thus, you can assume the locations of the restaurant are at the prime spots of the city. This, more importantly, makes it easier from our end and as well as from our customers end too, to reach out to us at the right place, and the right time. This punctuality and quality of food over the time period have made us one of the most preferred choices of our beloved and loyal customers. Even you can get the track of our restaurant from our website or mobile app. So what are you waiting for? Visit us at the soonest and find why we are famous in the city for the best Chinese foods. This is assured; you will be fully delighted with the hospitality and tasty foods served here.


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confirmed by us directly and you will find out in real-time when your food is ready.
Italy Bottega is a format retail that offers to its customers an authentic Italian Market and Wine Shop.
As soon as you will get into the premises you will realize that everything is “Real Italian” as the food, the excellent wine, the chef, the wine expert, the owner and last but not least the traditional friendly welcome. At Italy Bottega you will find: Dinner bites, Salads, Sandwiches, Coffee, Italian Pastries, Pasta, Wine and more!


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Wherever you are in the world, whenever you think of fresh orchids or
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come visit our web site where we can offer your expectations at once.


Welcome to Corium Designs. We are suppliers of Distinctive Tableware and Crockery to Restaurants and Caterers in the Food and Hospitality Industry.
We are Corium Designs
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This is slightly off the norm but its too good for me not to share, the recipe that is not the real thing my family had to fight me for that lol.
My daughter was poorly but wanted to bake so to make it easy, I thought a packet mix or two would be better for her with her being under the weather.
So I went to the local corner shop and picked up two chocolate cookie mixes, two chocolate brownie mixes, also a pack of bourbon creams for if we didn't like the cookie or brownie as we don't use these mixes we didn't know how they tasted.
But when I got home I remembered a recipe I had seen on pinterest using oreo, cookie and brownie layered to form a cake, so we set to work and firstly made the cookie mixes and spread them in a lined pyrex dish, we then layered the bourbon creams on top of them, then we made both the brownie mixes but slightly more runny than the recipe called for. We then poured this on top of the cookie and biscuit.
All this was placed in the oven at 160 c for 15 minutes, I then turned the oven off but left the mix in until it had cooled so a bit like cooking meringue. We didn't want to eat it till later when daddy was in from work and big sister was in from school, Katherine is nice like that I just wanted to eat it all up lol. so we warmed it back up in the microwave and served with single cream but I would love to of had ice-cream.


By Eileen Goldfinger, Food and Garden Editor @Blogfinger
3 pounds butternut squash
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (optional)
3 sliced shallots
4 cloves garlic, minced
1 small leek, white section, washed and thinly sliced
2 teaspoons fine sea salt
1 teaspoon ground garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 1/2 teaspoons freshly ground black pepper
1 spice “tea” bag, (1 bay leaf, 1 thyme sprig, 1 teaspoon red pepper flakes, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen twine)
1/2 cup white wine
4 cups vegetable broth
4 cups chicken broth
Preheat oven to 425 degrees
Cut squash in half lengthwise and remove seeds. Rub the cut side of the squash with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1 teaspoon ground garlic and half teaspoon black pepper.
Place on baking sheet and roast in oven for 30 minutes or until the flesh of the squash is fork tender. Remove squash from oven, set aside and let it cool. Remove flesh from skin.
In an 8 quart stock pot add remaining olive oil and butter and heat on medium low until butter melts, approximately 5 minutes. Add leek, shallots, fresh garlic, remaining salt, black pepper, white pepper and spice bag. Cook until the shallots are soft, approximately 5 minutes. Add the wine and cook until it has reduced by half. Add the flesh of the squash and broth and cook at a simmer for 1 hour, uncovered.
Remove the spice bag. Use an immersion blender and blend until the soup is pureed. Taste and adjust the seasoning. Add more cayenne pepper if you want it spicier. The soup should have the consistency of apple sauce. If it is too thin, raise the heat to medium and cook until it thickens.
Serve it with a dollop of crème fraiche or sour cream.
Here is Eileen preparing this heart-healthy recipe while wearing her American College of Cardiology sweatshirt. It’s a great college, but unfortunately, they have no football team.
Serves 6 – 8


Our Great Menu
POUR HOUSE CHILI
CUP $3.94 BOWL $4.99
TRASH CAN NACHOS – Loaded with taco meat, jalapenos, queso, cheddar cheese, salsa & sour cream
HOT CHIPS & DIP
JUNK FOOD COMBO – Fried jalapenos, onion petals, freind green beans, hot chips, hot pepper cheese balls, and shrimp
GREEN BEAN FRIES – Crispy batter dipped green beans with spicy ranch
FRIED HOT PEPPER CHEESE – Served with marinara
HUMMUS – Served with carrots, celery, & grilled pita
NACHOS & QUESO
ROASTED BANANA PEPPERS -Topped w/ marinara and melted jack cheese $5.91
BBQ FRIES – Fresh cut fries topped with BBQ basted fresh cheddar cheese & chopped bacon
SAUSAGE STUFFED BANANA PEPPERS – Topped w/marinara and melted jack cheese $7.99
FRESH CUT FRIES – Big pile of fresh cut fries
HOT PEPPERS IN OIL
JUMBO HOT PRETZEL STIX W/ QUESO
FRIED GREENS -$6.99
SHORT RIB & BRISKET BURGER $10.99
A FRESH GROUND ANGUS SHORT RIB& BRISKET PATTY
TRY IT WITH – Crispy bacon, caramelized hot peppers, Romano & melted Jack cheese.
WE GOT ONE WITH – Crispy jalapenos, lettuce, tomato and Jack cheese
BBQ AND BACON – With grilled onions and melted cheddar.
AAAAAHHHH YEAAA – Jack Daniels glazed with crispy onion petals.
BEST WINGS EVER – 1 pound of our signature char-grilled wings served with fries Mild, Hot, Habanero BBQ, Teriyaki, BBQ
FRENCH ONION STEAK MELT – fresh grilled sirloin in au jus topped with caramelized onions & swiss on a crispy ciabatta roll
FIRECRACKER CHICKEN WRAP-grilled chicken with pepperjack cheese, jalapeno bottle caps, lettuce, tomato & our spicy tomato italian
HONEY MUSTARD CHICKEN – A char grilled breast basted with honey mustard and topped with bacon, lettuce, & tomato
JUMBO CHICKEN WRAP – Crispy chicken tenders, lettuce, tomato, cheddar cheese and ranch
WET CHIMICHUNGA – A crispy beef chimichunga on a bed of lettuce topped with sauce, melted cheddar, sour cream, jalapenos and chopped tomato. Chicken add $1.00
BLT CHICKEN SANDWICH – A Panko crusted chicken sandwich topped with cheese, bacon, lettuce and tomato.
FISH TACOS (3) – cajun pan seared white fish with our sirachi slaw & a jalapeno mango salsa, crispy or as a wrap
HUGE SAUSAGE – A half pound patty with grilled peppers, onions and provolone cheese on a fresh baked roll
FRIED BOLOGNA SANDWICH – Thin sliced, seared crispy & topped with hot peppers & provolone cheese
CHICKEN TENDERS – Breaded chicken breast strips served with our hand cut fries.
POUR HOUSE LAMB PITA – Slow Roasted pulled leg of lamb with sauteed caramelized onion, fresh spinach, feta & jack cheese.
POUR HOUSE TOSS
TACO SALAD – Our fresh nacho chips topped with iceberg lettuce, taco meat, cheddar, chopped tomato, ranch & sour cream
BUFFALO CHICKEN TENDER- Jumbo chicken tenders tossed in buffalo sauce on a bed of iceberg with cheddar cheese & ranch
FIERY CHICKEN SALAD- cayenne dusted grilled chicken breast on a bed of iceburg lettuce topped with our hot peppers, jack cheese & our spicy tomato italian
FAJITA SALAD – A chicken or sirloin fajita on a bed of iceberg lettuce topped with grilled peppers, onions, & jack cheese
CAJUN CHICKEN & STEAK – Tender strips of choice sirlion & boneless chicken breast, cajun pan seared on a bed of iceberg lettuce topped with fries & jack cheese
DOGG TIME – OUR ANGUS ALL BEEF DOGG CHAR GRILLED & SERVED WITH YOUR CHOICE OF CHILI & CHEDDAR SAUERKRAUT SIRACHI SLAW JALAPENO RELISH ROASTED PEPPER HUMMUS


If you're hungry on May 3...
... from 1-3 PM...
... follow your nose to Founders Green, and enjoy FREE Korean BBQ and other delicious dishes! (Rainy Day Location: DC)
The menu is as follows:
Kalbi (Korean beef ribs)
Bulgogi (Korean marinated beef)
Ddukboki (spicy rice cakes)
Japchae (glass noodles) **Vegetarian**
WE NEED VOLUNTEERS. IF YOU ARE INTERESTED IN VOLUNTEERING, PLEASE HELP US SET UP, GRILL, SERVE, AND CLEAN UP. We will start setting up at 11.


Beans Teas & Other Things
Lemongrass Ginger - 2 oz.
Regular price $8.00
Let this uplifting, aromatic tea guide you through this coming cold and flu season. Zesty lemongrass and ginger blend with soothing peppermint and licorice root to provide a therapeutic cup of tea that pairs perfectly with a spoonful of honey. Consider this your new go-to sick day tea: Ginger helps clear your sinuses and calm your cold, peppermint helps to soothe your stomach, lemongrass and peppermint provide uplifting caffeine-free energy, while licorice root coats and calms your sore throat.
Herbal Tea | No caffeine | Steep at 212° for 5-10 minutes.


The Blind Butcher: A Unique Flavor Experience in Punta Cana by Hyatt Cap Cana
In the vibrant gastronomic scene of Punta Cana, Hyatt Cap Cana has introduced a new landmark: The Blind Butcher. This restaurant challenges local conventions with its unparalleled concept. From its entrance through a refrigerator-shaped door to its exquisite decoration, it immerses you in a unique sensory experience.
Innovative Culinary Experience in Punta Cana
The Blind Butcher breaks boundaries by offering a culinary journey through South America. Its menu, divided into dishes of land, air, sea, and fire, awakens the senses with authentic flavors and creative presentations. This diversified approach not only delights the palate but also celebrates the richness of South American gastronomy in every dish.
The experience at The Blind Butcher goes beyond the food. The live entertainment adds an extra dimension to the gastronomic experience. Dance shows complement the delight of each dish, creating a vibrant and festive atmosphere that envelops diners in an immersive experience.
The Blind Butcher isn’t just a restaurant; it’s a gastronomic adventure that redefines Punta Cana’s culinary scene. Its innovative concept and dedication to offering a complete experience make this place a must-visit for those seeking to delight in the extraordinary with every bite.
Diving into a Unique Experience
The magic begins the moment you walk through the refrigerator-shaped door, transporting you to a world where aesthetics and flavor blend in a symphony of gastronomic pleasure.
Each dish at The Blind Butcher is a culinary masterpiece, carefully crafted to satisfy not only hunger but also the desire to explore new flavors and textures. The passion and dedication put into every detail of the culinary experience reflect the restaurant’s commitment to offering more than just a meal: they offer a sensory journey.
Each dish tells a story, immersing diners in a unique gastronomic experience that transports them through the authentic flavors of South America.
In conclusion, The Blind Butcher is much more than a restaurant; it’s an innovative culinary experience that awakens the senses and delights those seeking a unique gastronomic adventure in Punta Cana. Its creative approach, combined with live entertainment, unique décor, and commitment to culinary excellence, make it an essential destination for those wishing to immerse themselves in the extraordinary with every bite.
Stay informed about all updates regarding Punta Cana by subscribing to my newsletter by clicking here.


PREP TIME: 15 mins
TOTAL TIME: 3 hours 15 mins
Serves: ~6 servings
Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!
For the Chicken
6 large chicken breasts
2 tablespoons minced garlic
3 tablespoon chili powder
2 teaspoon ground cumin
1 tablespoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
2 tablespoons tomato paste + ¼ cup water
juice from ½ lime
salt and pepper to taste (generous)
For the Sweet Potatoes
3 large sweet potatoes (or ~5 medium-size)
2-3 tablespoons EVOO
2 teaspoons chili powder
2 teaspoons garlic powder
salt and pepper, to taste
For the Rice
2 cups short grain brown rice
4 cups water
1 15 oz. can black beans, rinsed
juice from 1.5 limes
½ teaspoon sea salt
For the Chicken.
Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large crock pot and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.
Remove chicken breasts from crock pot and use two forks to shred it. Place shredded chicken back in crock pot (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
Mix together tomato paste and water and place on top of chicken. Mix.
For the Sweet Potatoes.
First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.
For the Rice.
Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.
Feel free to omit the chicken spices and use an all-natural taco spice pack!
Toppings for this bowl included:
- gluten-free corn tortilla chips
- avocado slices
- fresh lime juice
You could also add in some Greek yogurt/sour cream, guacamole, salsa, etc!
If you are feeling lazy or don’t have all the taco spices for the chicken, feel free to use an all-natural taco spice pack that has as many real ingredients as possible. I know some of those packs have some preservatives in them, but I’ve also seen some really great brands!


spring & Summer 2016
Daylight savings has arrived!
We are looking forward to making more trips down to the Farmer’s Market to see what has arrived. We are already seeing some beautiful Florida Strawberries. Just this week we stuffed some with lightly sweetened cream cheese, then topped them with a roasted and salted almond - and a little honey. They were delicious!
Spotlight on Jeanette Crenshaw
Jeanette has been with us since the beginning. Not only is she one of the funniest people you could meet, she is also one of the hardest working, kind, and talented! She will be continuing to make some great chopped salads, with snappy- fresh veggies, fresh fruits, lively salad greens, and some crunchy additions. They taste great, and they complement the table. Her simple and spicy Pimento Cheese is addictive. And her Chicken Salad is classic Southern.
Today’s marketplace offers so much variety and abundance. Just about any fruit or vegetable seems to be available year round. We will always work hard at trying to select products that are at their peak and from local growers.
Now on to some new ideas...
Asparagus & Eggs – there is something about these two that just go together. They could be paired in a hot, cold, or warm dish. One of our faves is steamed and Chilled Asparagus with Perfectly Boiled Eggs drizzled with a slightly tart Mustard Vinaigrette and some buttery crisp Croutons on top.
Chef really thinks a Gazpacho table would be a hit – he’s usually right about these things.
Another good one is Seafood with Pasta / we know how to make this so good!
Steak & Cheddar Skewers with Roasted Potato / California Style Tri-Tip with Vermont Sharp Cheddar and a half of Roasted New Potato – they will be gone!
Fruit Skewers with Mojito Syrup / The best seasonal fruit selections with a Minty Mojito Syrup that has just a little bit of Caribbean Rum – fresh & fun!
Campari Tomatoes with a little Creamy Bleu – delicious – light – gluten free!
Lettuce Wraps with Grilled Chicken & Avocado or Fried Chicken with Dill Pickles – both are delish!
Grass Fed Beef Sliders – we really love doing these because they make people smile! It’s an original recipe that is a cross between and meatloaf and a burger. Just like a burger, you can top them with just about anything. Our favorites are; Spinach-Feta-Pepper Relish, Tomato Chutney & Arugula, Jeanette’s Pimento Cheese, Fried Onion Rings and Garlic Aioli, and Classic Burger Style with K,M,P,O.
New Sweet Stuff
Boston Cream Squares / An All-Time Classic!
Green Tea Cake Squares / New and Delicious – Pretty to Look at too!
Dark Chocolate Bark / 70% Dark Chocolate with Roasted Pistachio – good for those who just want a little
Stuffed Strawberries / Ricotta, Cream Cheese, or Nutella / Always a hit!
Olive Oil & Almond Cake / Simple and Delicious.
Savoie Catering – 1804 12th Avenue South, Birmingham, AL 35205 / 205-965-8858 / www.savoiecatering.com
Note : Please add 20% service charge and 10% sales tax to all menu selections.


Orange and Ginger Glazed Salmon
The Nutrition Twins suggest:
This nutritious meal is delicious, simple to prepare and good for the heart and the waist. Plus, what a great way to get some healthy, omega-3 fats!
• 6 salmon fillets
• 1 1/2 cups orange juice
• 2 tablespoons soy sauce
• 1 tablespoon gingerroot -- grated
• 2 teaspoons Dijon mustard
• 1/2 teaspoon pepper
• 2 large zucchini
• 3 peeled carrots
• 3 green onions
1. In a resealable, plastic zipper-top bag, combine orange juice and next four ingredients. Carefully add the fish to the bag. Zip up the bag and marinate in the refrigerator for about 20 minutes or while you prepare the rest of the meal.
2. While fish is marinating, julienne the zucchinis, carrots and green onions and heat water in a steamer.
3. Remove the fish from the zipper bag with tongs. As you grab the fish, let the marinade drip off into the bag. Reserve the marinade.
4. Spray the broiler with cooking spray and place the fish on it. Broil for about eight to thirteen minutes or until the fish flakes easily when tested with a fork. Keep the fish about five inches or more from the heat while broiling. Fish can also be barbecued on the barby.
5. As the water from the steamer starts to boil, add the sliced vegetables to the steamer and heat for approximately five minutes or until veggies are firm/tender.
6. As the veggies steam, bring the reserved marinade to a boil in a saucepan and cook three minutes.
7. Divide the veggies over six plates. Top with the fish. Pour the heated marinade over the fish and serve (If the fish is ready before the veggies, remove from the broiler and keep it warm.).
Per serving (each serving of fish is 4 ounces): 223 Calories; 6g Total Fat; 1.5 grams saturated fat; 28g Protein; 15g Carbohydrate; 3 grams Fiber; 420 mg Sodium
SERVING SUGGESTIONS: Add a whole grain roll and a spinach salad or a side of steamed vegetables and enjoy!
Source: Nutrition Twins


Burning Tree Sauces started from my lifelong passion for cooking. After years spent working in the food industry doing various jobs, I quit cooking professionally and went to work at my family business (Adams-Briscoe Seed Co.) to sell seed as the third generation in that arena.
Never straying too far from my roots, I started making my family’s traditional barbeque sauce. After finding other recipes, and doing some experimenting with what I’ve grown to love about other cultures’ food and cooking practices, I stumbled upon a combination that has become my signature Mango-Bourbon Sauce.
At first I started out giving it away at Christmas as a gift to friends and family. After a while It kind of snowballed into people starting to seek me out after trying it, always prodding me to sell some. Word of different people’s queries always was met with humility until the owner\chef at Grits Cafe in Forsyth, Ga. approached me about putting it on the Fall ’14 menu. It has since made it’s way on their permanent menu, and here we are.
Other sauces include my “Summertime-Melon” and “The Black Stuff” which are seasonally available.
Thanks for the interest in our line and I hope you try it.


NEW YORK, NY
First off, please forgive my absence. It has been a beyond hectic couple of months but I am coming on the end of the tunnel and I can breathe (and eat) again.
Let’s get into it on this new discovery of mine in the neighborhood. It is actually not a new restaurant, they’re almost a year old but I was always going to Le Bernadin and Aldo Sohm Wine Bar instead of venturing up just one more street to find them. Well I have been here twice now and I do believe that this is quite the gem. The first time I came here, I woke up in the morning craving wood fired pizza but could not for the life me remember the place that I loved downtown that was just on the outskirts of Little Italy. So I did some quick digging around and lo and behold, this restaurant popped up.
Entering the space, I loved how they were able to transform your mindset in such a way that screamed, “Relax”! The beautiful low lighting with wood paneled interior had a lot to do with that. The bar was a beautiful marble and stocked adequately with the essentials. The bar was actually full but they were gracious enough to give me a table to help fix my craving.
Perusing the pizza section of the menu, I found that they had a number of options. The deciding point came down to the fact that I really missed my mom and the fresh mushrooms that I would get from her farm so I opted for that. I did not pay attention enough to see that it also came with soppressata. Call me crazy but I am mostly a no-meat on pizza person. I was tempted to send it back but this was no one’s fault but my own so I decided to progress with it. This was spectacular. There was an almost char and smokey flavor of the soppressata on flavor but the bang on flavor was the spicy honey that was drizzled on the pizza. I think I may have exclaimed, “mmmmmm” out loud and lost my manners and everything. It was just that good. With that craving satisfied, I took a mental note to visit again.
I returned a week later and started with what should have been the first test… a Negroni. It was an absolutely solid cocktail and hit the ball out of the park. It was a negroni with Botaniste gin (though not as good as a Negroni from Mr. Negroni at Bad Roman… Go get one you will not regret it).
So I settled to eat on arancini and the duck but I also asked for some bread. We all know by now that that is the initial food test. A Negroni is the drink test and the bread is the food test. The bread was sourdough and not warm but the supremely fresh olive oil and balsamic vinegar that it came with is spectacular.
The arancini was off of the bar food menu and it was tasty. There was a green sauce that was drizzled atop it and there was this savory flavor to the otherwise vegetal sauce. I love that it was not greasy even though it looked like it would be. I would not say that I was floored by them but I did eat three of the eight that I was given before I realized that I still had to eat my main course the duck. Sorry I was so hungry having sustained only on coffee all day that I forgot to take a photo.
Next was my main, the duck which I paired with a Chianti. The first bottle they opened for me was corked but they were quick to remediate… unlike a restaurant that shall not be named who once upon who tried to argue that I did not know wine. I have been spoiled by all my beyond phenomenal wine places so this wine was kind of just okay. Aldo is right next door to this restaurant so I figured that I would just pop right in there when done with my meal. They incorrectly brought me the lamb instead of the duck but the wait was well worth it as it was perfect seared while maintaining its succulent juiciness that the chef had decided on temperature medium rare. I generally hate mustard seed but I have no idea what they did to what they placed atop this duck, it was spectacular. Eating the endive and grape that came along with it was tasty but I was not a fan of the combination of the endive, grape, mustard seed and duck in one bite so I stuck to the mustard seed, grape and duck. Be careful not to have the duck with too much of the mustard seed though as it overpowers, you want just a dash to enhance the sweetness of the jus of the duck. This truly was a really delightful dish.
This was my short and sweet double visit to La Baia, I most definitely encourage you to make a visit.


Type of food
This year 2016/2017 we have added an extra choice to our tours. These are homecooked food and deserts, these are available on request for an added extra price.
Our food that we deliver is based on: energy levels, easy to cook, and ingredients available at the time. We serve basic survival camping food and this is what we deliver on the Dog sled tours….
On our bushcraft courses depending on the type of courses, then the food is still basic camping food, and you will be expected to take part in the cooking and clearing away of the food and dishes as part of the team. Yes even children will be asked to help, and they must be willing to help also, its all part of the team environment and the experience must be fun for everybody!


Well, last week the leader of the meeting handed out these wonderful cookie recipes. Twelve (12) to be exact. I thought I would share them. They look maaaaavaaaalous and they have the Weight Watcher points with them.
I am going to list them here. If you want a recipe then click on it and it will take you to the recipe on my weight loss blog, I Can Do This. Since I am already behind... you know great ideas don't pass by here everyday... I will catch up asap. I am going to add 3 each day so they will all be posted by Friday.
Oh and by the way, I don't bake. So finding a cookie recipe on my blog should blow you away. It does me. Its cold and windy here and I am blown away.
On the first day of Christmas: Easy Peanut Butter Cookies (1 point each)
On the second day of Christmas: Weight Watcher Turtles (3 pieces=2 points)
On the third day of Christmas: Low-Fat Rice Krispie Treats (2 inch square = 1 point)
On the fourth day of Christmas: Peanut Butter Cornflake Bars (1 point each)
On the fifth day of Christmas: Basic Icebox Sugar Cookies (1 point each)
On the sixth day of Christmas: Haystacks (1 point each)
On the seventh day of Christmas: Amazing Oatmeal Cookies (4 cookies=2 points)
On the eighth day of Christmas: Chocolate Marshmallow Fudge (2 points each)
On the ninth day of Christmas: Soft Chocolaty Cookies (1 point each)
On the tenth day of Christmas: Pecan Tartlets (3 points each)
On the eleventh day of Christmas: Mini Chocolate Chip Cookies (2 cookies = 1 point)
On the twelfth day of Christmas: Chocolate-Peanut Butter Squares (2 points each)
Hope you enjoy one of these recipes during your Christmas celebrations!


What is Vitamin A? Vitamin A, also known as retinol, is a vital vitamin needed by the human body. It is fat soluble and is usually maintained in the liver. The recommended daily needs for this vitamin are easily met by eating a variety of non-vegetarian and vegetarian foods.
Vitamin A has multiple roles in the body; it is essential for the development of collagen, the cell which gives skin its elasticity, and the development of blood cells. The absorption of iron into the blood is increased when vitamin A is present in the diet. This vitamin is found in many fruits and vegetables, as well as in leafy green vegetables like spinach and kale. Vitamin A has also been found to be effective in treating night blindness and other visual impairments. Vision health is enhanced when vitamin A is taken as a supplement. However, the best source of vitamin A is beta-carotene, which is found in carrots.
There are two types of vitamin A: retinol and retinoic acid. As its name implies, the first type is a fat-soluble vitamin; it is found in fish oil, liver, nuts, seeds, and dairy products, as well as in some foods such as tomatoes and egg yolks. The second type is a water-soluble vitamin A and is found in most vitamin A supplements. Although both types are important, vitamin A that is stored in fat tissues does hold more benefits than vitamin A that is transported to the bloodstream through the blood stream.
When we obtain vitamin A from our diet, the body cannot make it; hence, a process called conversion. Conversion is a slow process that ensures the proper absorption and utilization of vitamin A. To ensure that vitamin A stays in the cell, it is necessary for the liver to create vitamin A from the fat-soluble vitamins. Fat-soluble vitamins are found in animal products like red meat, milk, and cheese.
Some foods are naturally low in vitamin A. This includes cod, Herring, trout, salmon, and seaweed. In case you are consuming vitamin A-rich foods with no health advantage (and you’re not consuming liver oil, which is rich in vitamin A), it’s best to take a vitamin A supplement on a regular basis. In fact, a diet rich in vitamin A can protect against age-related vision problems, such as macular degeneration and cataracts. In addition, vitamin A is beneficial in preventing conditions related to fluid retention in the eye.
Vitamin A Health Benefits
How much vitamin A should you eat? According to health experts, you need to consume about 30 international units per day for good visual health. However, when it comes to preformed vitamin A, it is recommended that you get only enough to prevent vitamin deficiency, not to achieve an excessive intake. Although preformed vitamin A is considered to be safe, this nutrient also has its own risks.
When it comes to preformed vitamin A, most health experts suggest that you consume enough of it to keep your eyesight healthy and improve your heart health. However, when it comes to preformed vitamin B6, it is better to eat more of it to make sure that you get sufficient amounts of this nutrient for good vision and strong heart health. Both nutrients work in cooperation to protect your body’s arteries and minimize risks for cardiovascular disease and hypertension. If you have high blood pressure, then eating more of these vitamins can lower your risk.
Aside from preformed vitamin A and vitamin B6, there are also other vitamin a-rich foods that you should include in your diet. These include vitamin E, which is a powerful antioxidant that protects the skin; beta carotene, an essential vitamin to maintain healthy skin; and other important nutrients such as those in vitamin C and vitamin A. Consume more of foods rich in these vitamins to reap the health benefits of them and to avoid vitamin deficiency or toxicity.


Attention to the planet has become a real need nowadays. We are increasingly inclined to pay attention to daily actions, which with small changes can help to respect the environment. From the importance of reducing greenhouse gas emissions for food production as much as possible to achieving the goal of reducing food waste.
The rise of the eco-friendly consumers
Consumers are becoming more and more careful and devoted to the sustainability issue, since there’s a serious concern of how and how much emissions affect our planet. As a matter of fact, consumers now are trying to adopt a series of actions in order to protect the environment they inhabit, from healthy habits when they go grocery shopping to the reduction of energy-consuming waste due to household appliances.
Let’s see some useful tips to follow in order to make our kitchen a little greener.
Today there are a lot of starred chefs who embrace the philosophy of not wasting food. The reuse of leftovers has almost become a new and beautiful fashion, which stimulates the creativity of those who juggle the kitchen with a keen eye to the environment. For example, in the daily routine you can use the leftovers to prepare excellent meatballs with the meat of the broth, the vegetable scraps can become an excellent vegetable nut useful for flavoring dishes. As matter of fact, chefs such as Bottura, Corelli and Perdomo are trying to improve their haute cuisine thanks to a creative use of the less noble parts of the ingredients.
2. Store food in a green way.
Also, for the preservation of food it is advisable to opt for eco-sustainable solutions that allow us to avoid using plastic. The first step is to avoid glasses, plates or plastic cutlery – would be a great start! While, beyond the common thought, won’t be necessary to get a substitute for parchment paper, because it’s pretty resistant to heat and humidity and thus, it can be reused several times.
3. Pay attention to the seasons
Buying local foods, which have not undergone very long journeys and which respect the seasonal crop rotation is a great way to make our food plan complete and optimal, as well as to respect the environment. The purchase of organic products also promotes the production of environmentally friendly companies that often use renewable energy sources, avoiding pesticides, growth hormones and antibiotics.
Thekitchen is the home environment in which the greatest use of electricity is recorded, due to the high number of appliances used. Knowing and knowing how to read the energy labels is an excellent method for knowing how to choose well when buying appliances and for a more conscious daily use. Opening and keeping the fridge open as little as possible or not introducing food that is too hot, avoiding preheating when cooking in the oven and using its capacity to the maximum are some small precautions that can be adopted every day.
5. Look at the packaging
Much of the pollution is caused by tons and tons of plasticcontainers. The advice for a greener kitchen is to buy as much as possible in bulk. For example, choosing to buy from chains that have products that can be purchased by weight (think of pasta, legumes, vegetables). Moreover, carrying containers and fabric bags for shopping is always a great choice! Glass jars can become delicious candle holders, plastic containers once embellished can serve as pen holders or empty pockets. In addition, having a small water filter system will save the planet many plastics bottles.


Apple is almost eaten by everyone and is liked by the most. This fruit is meant to be one of the healthiest fruits. Apples help in preventing several health conditions, due to the presence of antioxidants, vitamins, dietary fibre and varied other nutrient content. Diseases like cancer, obesity, heart disease, diabetes can be prevented by having one or two apples a day. Apples contain insoluble and soluble fibre. Insoluble fibre helps in absorbing water while soluble fibre helps prevent cholesterol from building up in the blood vessels.
Whenever you feel like munching something, apple can be considered as a healthy munching snack. These come in various shapes, colours and flavours.
"An apple a day keeps a doctor away." Most people think it's just a saying, but it may really keep the doctor away. Here the reasons enough to convince one!
Healthy white Teeth
Chewing apple is like natural scrubbing that washes particles from the teeth. The present malic acid in apples helps in increasing saliva which reduces the tooth decay by lowering the levels of bacteria. Malic acid helps in removing stains and keeping the teeth clean.
Prevention of Alzheimer's
Just like an apple a day keeps a doctor away, an apple juice a day can keep Alzheimer's away. According to a new study, a strong antioxidant rich in apples can protect brain cells against neurodegenerative disorders and oxidative stress.
Fight against Cancer
Studies have found that eating apples can help in preventing colorectal, lung and prostate cancer. Polyphenols are plant-based compounds, found in apples. These are rich in anti-cancer properties.
Prevents Type_2 Diabetes
A study has shown that the women who ate one or more apples a day are 28 per cent less likely to develop Type-2 Diabetes than the women who don't eat apples. Apples are abundant in soluble fibre, which helps in stabilizing blood sugar level.
Lowers cholesterol levels
Eating one or two apples a day reduces the cholesterol level. Since the soluble fibre present in the apple, helps in removing
fat from the body and this leads to low cholesterol levels.
Eating apples leads to a healthier heart. LDL cholesterol (bad cholesterol), once enters, it builds up in the walls of arteries. This leads to blockage in the heart. The high soluble fibre present in the apple lowers bad cholesterol level and hence protect against heart diseases.
Helps in digestion
Whether you are suffering from diarrhoea or constipation, intaking fibre can help in both the conditions. Fibre can either absorb excess water from the stool, to lower down the bowel movement or it can pull out the water from the colon to keep the movement healthy.
Too much pressure in the pelvic and rectal area causes haemorrhoids. Insoluble fibre helps in preventing you from the extra pressure when going to the bathroom and reduces haemorrhoids. Keeping digestion healthy is equal to keeping the body healthy.
Apples are rich in fibre and have low calories. This is the perfect combination for controlling weight. Doctors recommend diet rich in fibre, to control weight. Apples are to be counted as one among those most healthy foods. So better replace your high-calorie munching snack with fruits like apples.
Red apples are good for boosting the immune system. Red apples contain an antioxidant called quercetin. This antioxidant can boost immunity and make it strong.
Besides all the benefits, apple seeds should not be eaten or swallowed, since seeds are poisonous.


Steak that could melt any palate
There's something old, something new, and nothing secret about JW Steakhouse's delicious cuts of beef.
The Priceville eatery has been serving aged beef, hand-cut daily and cooked on charcoal grills, since last month's grand opening.
Every steak-serving restaurant ages their meat, so what makes JW's filets, rib-eyes, New Yorkers and sirloins so special?
I was skeptical as I sat down with Manager Andy Holland.
He said they dry age, rather than wet age, their beef like most steakhouses. Dry aging locks in flavor and tenderness. In wet aging, the beef loses moisture, rather than developing flavor. Ninety percent of aged beef is aged this way — it's cheaper and thus, more profitable.
The newest addition to Priceville's Wheeler Center is one of the few true steakhouses, meaning they cut and age their meats at the restaurant.
My curiosity got the better of me, so I began asking at several area restaurants. The ones I asked used the wet-aging process.
But how a restaurant ages its meat can only take it so far, so it's a good thing service is incredible. If your meat is not cooked at the desired temperature, they promise to whisk it away and quickly return with steak cooked to perfection.
JW's offers a variety of main courses, such as pork chops, salmon, shrimp, catfish, blackened grouper — which barely tastes like fish — and fried, grilled or Hawaiian-style chicken. JW Steakhouse is open Tuesday through Sunday.
I am in a family of five, and if we can eat good food at a good price, it's got to be a good deal.
Joel Cobbs of Hartselle is a home-schooled junior


In 2010 we created an alliance of NYC bars, restaurants, venues and cafes working to navigate the needs of our industry & advocate for better policies. Our network of local owners & operators help each other with the day- to-day issues of running their business. Our group also brings the industry together for advocacy and meaningful local charitable giving. Together, we have gained representation on local community boards and convened with city agencies and elected officials whose decisions impact our businesses.
Since 2010, our group also brings the industry together for advocacy and meaningful local charitable giving. Together, we have gained representation on local community boards and convened with city agencies and elected officials whose decisions impact our businesses.
Bar & Restaurants owner & Babar co-founder, David Rosen started OutSmartNYC which is a collective of industry staff,patrons,educators, & activists organizing to prevent & end sexual violence in bars, restaurants, and nightclubs.
We want everyone to have the best possible night out!
Daily News Article on OutSmartLGBTQ:
DNA Info Article on OutSmartBK
Wall Street Journal article on OutSmartB
The North Brooklyn Angels is a 501©-tax-exempt nonprofit organization formed in December 2016. The Angelmobile, is a 40ft mobile soup kitchen vehicle, which started serving meals on the streets of Brooklyn on June 19, 2017. The organization is based on the idea that the neighborhood is filled with people who want to work together to fight hunger, food insecurity, and poverty. We believe direct action by neighbors is an important resource in building an equitable and diverse neighborhood . On January 2, 2018, they opened a community kitchen, cooking all the meals with volunteers. After two years of operation, their 650 + volunteers cooked and served over 110,000 meals & delivered over 15,000lbs of Fresh Vegetable and Fruits to food deserts. Leading members of Babar have helped with the success of the NBA, including Felice Kirby & Josh Cohen.
Thanks to donations and loans, we built our community kitchen in the Parish Hall of Our Lady of Mount Carmel Church. Elaine & Norm Brodsky, Msgr. Jamie Gigantiello, and local restaurateur Josh Cohen, & Donna Sinetar, the North Brooklyn Angels began cooking in a brand new, licensed commercial kitchen.
By donating money and sponsoring a meal, you embody our central mission of neighbors helping neighbors. Their grassroots mission is to serve 1,000 meals a week. For as little as $4, the can feed one person a healthy, hot meal. $20 feeds them hot meals all week. $80 provides a week of lunches for a family of 4. $800 provides lunch for 200, an entire meal service. $4,000 equals a week of meals. $16,000 provides a whole month of weekday meals. Give a meal in honor of a loved one, give to help a hungry neighbor, donate because North Brooklyn is a community that strives to take care of its own and together we can work on addressing this basic issue of inequality.


By Sharron, Tasting Specialist at
Central Market San Antonio
½ jar Bentley Batch 5 Barbecue Sauce (Reserve, Hot, Sweet, or Sweet ‘N Heat)
1 package of Brussel Sprouts
1 Yellow Onion
½ Lb. cooked bacon
Fry the bacon and break into small pieces. Save the bacon grease. Cut sprouts in half and chop the onion. Place the sprouts and onions on a baking sheet and pour on the bacon grease and mix into the sprouts and onions. Drizzle olive oil over the sprouts and onions and bake at 375 degree for one hour. Put the cooked sprouts and onions into a bowl and stir in ½ cup of your favorite Bentley’s Batch 5 Barbecue Sauce. Add the crumpled bacon on top and serve.


Are you eating a Balanced Diet?
There is so much nutritional and diet advice about it’s easy to get confused. The advice we receive seems to be constantly changing and can appear to be contradictory.
Having a balanced diet is not about restricting yourself from eating the foods you love or trying to stay unrealistically thin. It is about providing your body with the right nutrients in the right amounts for good health, energy, organ function, and cell growth! In other words to make you feel healthy, look healthy, and give you enough energy to do all the things you want to do.
What is a balanced diet anyway? It’s a diet that is that is made up of carbohydrates, proteins, fats, vitamins and minerals eaten in the right quantities and proportions. Current health guidelines advise women to consume 2,000 calories a day and men 2,500 calories per day to maintain their current weight. This should be split between 50-55% carbohydrates (starches and sugars), 30-35% fat and 15% protein.
It is far too easy these days with shop aisles packed full of pre-packaged foods to eat too much sugar, take in too much fat and not eat enough fresh products.
So hear are a few tips to make sure you are eating a balanced diet:
Eat the right amount of calories to avoid putting on weight.
Keep a food diary, tracking your food and be honest with yourself. This will help you see if you are getting say, enough protein, eating too many packaged snacks or consuming too much alcohol.
Don’t skip breakfast, it has been linked to weight control and improved performance and will give you the energy to start your day.
Eat 2 portions of fish per week; oily fish contains omega-3 fats, which help prevent heart disease.
Try to have 5 different portions of fruit and vegetables per day (remember fruit juice no matter how much you consume only counts as 1 of your 5 a day – be careful it is likely full of sugar also)
Choose wholegrain products, whole meal bread, brown rice etc. they have more fibre in then their white counterparts.
Cut down on sugar and saturated fat. Read food labels to see where the sugar is, quite often ‘low-fat’ items are full of sugar to replace the fat for taste – be careful.
Drink enough water (1.6 to 2 litres a day) to stop you getting dehydrated.
Enjoy your food but think about it before you buy or eat it, ask yourself one question. “What am I getting from this …….?” If the answer is lots of added sugar then put it back and pick something else. If the answer is lots of fibre, vitamins and minerals then it sounds like a good choice.
This web site is for informational purposes only. Consult a physician before performing this or any exercise program. It is your responsibility to evaluate your own medical and physical condition, or that of your clients, and to independently determine whether to perform, use or adapt any of the information or content on this web site. Any exercise program may result in injury. By voluntarily undertaking any exercise displayed on this web site, you assume the risk of any resulting injury.


Peruvian citrus growers and exporters are gathered in ProCitrus, a growers´ association representing the interests of 90% of Peru citrus exporters.
ProCitrus programs regard both training and social accountability issues, and address technological transfer, research and
competitiveness improvement topics.
ProCitrus coordinates with the Government of Peru a range of initiatives to access new markets and it works on programs to improve food safety.
Peruvian citrus are quality produce that are already present in the most challenging world markets.
Peru is located in the central Western part of South America. It has 30 million inhabitants and a surface of more than one million
The Peruvian coast is an extensive and arid desert with unique weather characteristics which, in some sort of natural greenhouse, provide the best growing conditions for citrus. These excellent weather conditions, together with knowledge and the use of modern technology, have resulted in have resulted in sustained growth of citrus exports.
Citrus fruits produced in Peru are considered among the world´s best for their extraordinary consistency, fragrance, rind quality and shelf life. Likewise, their exquisite flavor makes them the citrus fruit of choice for consumers worldwide.
Peru exports its citrus fruit to 35 countries, notably England, Netherlands, the Scandinavian countries, Canada and to the US market. Peruvian citrus are produce from February to September. Among the main varieties are mandarins, satsumas, clementines, minneolas, oranges, limes and grapefruits.
Citrus growers in Peru have achieved world class standards. The quality of their fruit exceeds international standards in terms of brix, acidity and juice percentage. Peruvian growers have been widely certified for their good agricultural practices including certification by Globalgap, Tesco Nature´s Choice, USgap, BASC and ETI. All packing houses operate under the most demanding certification standards such as Haccp, BRC, SQF2000.


Fresh Green Chilli is used in the preparation of various delicious dishes as it increases their authentic flavor. We are counted among the prominent Exporters and Suppliers of Fresh Green Chilli from Indore, Madhya Pradesh. The Fresh Green Chilli that we offer is cultivated using the best quality seeds and read more...
|Whole Spices are used in the preparation of many medicines, perfumes, eatables and cosmetic products. We are recognized as an eminent Exporter and Supplier of Whole Spices from Indore, Madhya Pradesh. We make available Whole Spices in different varieties such as Dried Red Chilli, Coriander Seeds, Fennel Seeds, Cumin read more...|


In part 2 of this short series we’ll be looking at how to process and package your M&V for the field. The format we’re looking at here is the “block”, which is essentially a hardened cake of the once-powdered ingredients. The block format makes the M&V far more resilient in the field, meaning that when you need to use it, it’ll be mostly intact and ready make into stew (yum) or “rissoles” (nom nom nom). Part 3 of the series will deal with mankind’s attempts to turn what looks like a non-food into a tasty and satisfying meal.
If you have a domestic vacuum sealer, then your work is done. You may simply seal up portions of the powder and throw it into your pack or emergency kit. The powder vacseals very well, far better than “textured” dehydrated M&V since there’s absolutely no danger of the powdered ingredients puncturing the bag and losing the vacuum and the long shelf life the vacsealed item enjoys.
To make M&V blocks:
Mix your powdered M&V with a little water. To make the blocks we have to wet down the powder so it can be moulded into cakes. Keep in mind that the more water you use, the longer the blocks will take to dry. Use the absolute minimum it’ll take to allow you to mould the cakes/blocks.
Use just enough water that you make a dry, crumbling dough. At this stage, you can add a small amount of vegetable shortening, but the operative word is “small”. This vegetable shortening, being a fat/oil will give you more options when preparing a meal out of your M&V block. It’s not necessary and in the accompanying photos, you can see I’ve forgone the vegetable shortening and sprayed the baking tray with a little olive oil.
With your hands you can mould the dry, crumbling dough into thin cakes, or you can press the dough into a lightly-greased egg ring. Place the cakes onto a baking tray or dehydrator tray.
Place the tray into the oven or dehydrator. If using a dehydrator, set on medium and dry for 6-8 hours. If you’re using a domestic oven, heat at a low heat (approx 120 deg C/250 deg F) for 6 hours, turning after 3 hours. As long as all the moisture is driven off, you will be left with a rock-hard cake of emergency ration M&V. Here’s some trivia for you – this is essentially how they make dog biscuits, and while you’re preparing the dough you may even get a dogfoody whif or two.
The next post in this series will look at preparing your dehydrated M&V for human consumption.


Burger machine swot analysis
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Free sample distribution business plan on ramly burger swot analysis. 1 how to use swot analysis teacher's notes level: upper-intermediate/advanced timing: 60 minutes - this lesson can be adapted into two 45-minute lessons or one. Burger king swot analysis & matrix provide insight into strategy,internal & external factorsbuy custom burger king swot analysis $11strengths,weakness opportunities. The specialty of mcdonald’s is the burger everywhere else in the world swot analysis: threats mcdonald’s has enjoyed relatively few threats in recent years. Bpmn 6023 strategic management individual assignment mini case study “burger king swot analysis such as steakhouse xt burger. If a big juicy hamburger sounds like a tasty addition to your current menu, or you want to start a restaurant based on selling burgers, a swot analysis can help you.


The food safety pillars are the key elements in preventing food poisoning in the kitchen environment. Without these pillars, no foundation for safe food can be built.
What are the food safety pillars?
- Food Storage
- The third pillar can be categorised into two areas
- Perishable foods (Cold storage)
- Dry goods
- Temperature Control
- The fourth pillar of food safety is a fundamental principle in preventing the growth of bacteria and ensuring the quality of food is maintained.
- Food Handling
- The fifth and final pillar of food safety related to how food is handled during storage and preparation. Food Handling carries the greatest risk when dealing with cross-contamination.
Food safety can only effectively be developed in three stages:
Creating Awareness in the kitchen is the first stage in developing a hygiene and food safety system.
Developing an Understanding of food safety will help maintain a system organically and sustainably.
Once, the above stages have been addressed, Implementation can take place.
The food safety pillars form the basis for a pre-requisite program for food safety systems such as:
- Hazard Analysis of Critical Control Points (HACCP)
- ISO 22000 (Food Safety Systems)
- BRC (British International Standard)
All too often, these systems are put into place without having a solid foundation
Why are the food safety pillars important?
The pillars allow you to:
- Identify potential risks
- Assess the risks according to critical, major & minor
- Understand the basic requirements for a food safety management system
- Work according to the food safety pillars
- Train others in the awareness of food safety
The Food Safety Pillars Training
We can learn to implement the system by following the food safety pillars course on our training site, which provides insight into food safety for the kitchen, and how to use the food safety pillars. In the food safety pillars course, you will learn the correct clean as you go procedure and why it is important to have good cleaning and sanitising in place. We will also look at how, why and when to wash your hands. You will also learn why it is important to store raw and ready-to-eat food separately as well as the importance of the correct storage of dry goods. You will also learn to understand why temperature control and the temperature danger zone is critical to food safety and lastly you will learn how to cool down food safely, how to defrost and reheat foods without causing potential risk to food poisoning.
The Food Safety for the Kitchen Online Course is designed to offer understanding and insight into the requirements of kitchen hygiene and food safety in order to assist you in preventing the risk of causing food poisoning.
The Food Safety for the Kitchen Online course includes :
- All food safety procedures
- Food Safety legal requirements
- Microbiological best practice
- All critical and most major non conformances will be explained.
- Tips on how to comply with requirements.
Below is a list of some of our introductory content on hygiene and food safety. If you can’t find what you’re looking for please reach out to us directly on Facebook. We’re always working to develop more and better content for our visitors.


This Mother’s Day visitors can take afternoon tea fit for a queen in the stunning surroundings of Belvoir Castle, reputed to be the birthplace of the afternoon tea tradition
On a visit in the 1840s, it was said that the visiting Duchess of Bedford decided the wait between lunch and dinner was too long, and asked for sandwiches, cakes and tea to be brought to her rooms one afternoon when she and her husband were staying for a hunting weekend.
A delve into the castle archives confirms the likely truth of the account. Former archivist Peter Foden said:
“We identified just two or three weekends in the early 1840s when the Duke and Duchess of Bedford visited Belvoir together. At this time, there was no resident Duchess at Belvoir to entertain visiting Duchesses, which makes the guest ordering tea in her room all the more likely.”
Visitors can take the opportunity to explore the restored Capability Brown gardens and take in the history of the Regency castle before taking afternoon tea in the castle’s tearoom. Now open every weekend in March, the historic Coronation Robes worn by the Manners family at the Coronation of George V1 are presented in the Ballroom offering a fascinating glimpse of the pomp and pageantry of past royal occasions
Newly created for 2023, Belvoir’s afternoon tea features dainty sandwiches from white crab with lemon watercress mayonnaise to free range egg with Belvoir mayonnaise; fruit and plain homemade scones with jam and clotted cream; passion fruit jelly with mango and strawberry salsa; cherry topped triple Belgian chocolate cake and Blueberry meringue with lemon curd cream. Prosecco, Vegetarian and Vegan options are also available
Afternoon Tea is served in The Aviary, the Regency-styled tearoom, open 11am to 4pm on all days the Castle is open. For those looking for a last minute Mother’s Day present, afternoon tea gift vouchers are available
Sitting at the heart of the Engine Yard, The Fuel Tank Kitchen spans the ground floor of the lovingly refurbished historic site of the original water pumping station for the Castle. Serving all day, it is also offering a Mother’s Day afternoon tea.
The Aviary afternoon tea offer starts from £60 for two people, and includes access to the gardens. To book Afternoon Tea at Belvoir Castle, visit https://www.belvoircastle.com/book-tickets-afternoon-tea/
Posted on 15 March 2023


Recipes: Skillet Roasted Chicken Thighspersonal recipes
It’s a cold, rainy day out there despite it being March (context: I’m in North Carolina) and these are perfect for warming me up. I adapted this recipe from Bon Appetit. I’ve really done fairly little to change it except to further prepare the chicken to my taste. I can imagine about a half dozen variants on above recipe that would be just as good as what I came up with. The base recipe is fantastically adaptable. The goal of these chicken thighs is crisp fried skin, tender meat, and for me a lot of drippings to make home fries or other things with. I’ll include a Chinese-style variant at the end so you see what I’m talking about.
Note: This also works with duck thighs / legs.
- 4 chicken thighs, skin on, rinsed and patted dry
- 4 cloves of garlic, smashed, but not chopped OR 4 thin slices of lemon.
- 4oz fingerling potatoes, cut into 1⁄2” chunks.
- 1⁄2 a red onion, cut into wedges
- white pepper
- smoked (or spicy) paprika
- garlic powder
- herbes de provençe
- kosher salt
- olive oil
Preheat the oven to 475ºF. Heat a cast iron skillet on high or to just below the smoking point, whichever is lower.
Take a sharp knife and cut a slit in the top of each thigh deep enough to insert a smashed garlic clove or folded slice of lemon. Insert garlic or lemon, then close. Brush the skin with olive oil, then dust with white pepper, coriander, paprika, and garlic powder.
Place the thighs skin-down in the skillet and cook for 2 minutes, then reduce the heat to medium and cook for another 12 minutes. I highly recommend covering the skillet with a mesh grease catcher.
Toss in the potatoes and onions, dust with the herb mixture, and use a pair of tongs to coat them in the rendered chicken fat. Place in the oven and cook for another 13 minutes. Then flip the chicken thighs face up and bake for a further 5 minutes to crisp the skin.
Remove the thighs to a plate and rest them for five minutes. In the meantime, put the skillet back on the stovetop at medium high and fry the potatoes and onions, tossing occasionally to make homefries. If you did not stud the chicken thighs with lemon slices, I like to finish homefries with a little balsamic vinegar.
Variant: Chinese (Jiangnan) style
- 4oz taro root, peeled and chopped into 1⁄2” chunks
- 2 chinese leeks, sliced
- 1⁄2 cup shaoxing rice wine
- 3tbl rice vinegar or fresh lemon juice
- 1⁄4 cup soy sauce
- 1tbl fish sauce
- 1 cinnamon stick, broken into pieces
- 4 chicken thighs
- 2 stalks lemongrass
- Black pepper
- Szechuan pepper oil
I’m not even pretending this is authentic, but it is good.
Brine the chicken thighs for a minimum of 4 hours, but overnight is better. Again, duck thighs work as well. Rinse the brine off. Then brush a very thin coat of szechuan pepper oil on the skin, then crack black pepper over it (don’t go overboard).
Take the lemongrass and peel the outer layers away. Cut each stalk in half. Beat with a rolling pin or something heavy until fragrant. Take a sharp knife and make a lengthwise slit through the thigh close to the skin and skewer it with the lemongrass.
Now cook the same way as before using the taro and leeks in place of the potatoes and onions.
Garnish with fresh coriander or even better rau ram.
Note: Taro can cause skin irritation in some people when raw. You may want to wear gloves when peeling. Don’t make your taro chunks too big, as it is also important to cook taro all the way through.comments powered by Disqus


USDA issued on Friday, September 21 its latest update on the number of cattle on feed as of September 1, 2012. The report will likely be viewed as moderately bullish by futures markets as a reduction in feedlot placements was notably larger than prereport estimates. Below is a brief recap of the report and implications:
- Total inventory of cattle on feed as of September 1, 2012 was 10.637 million head, 63,000 head or 0.6% lower than a year ago. Pre-report estimates were expecting the total inventory to be down about 0.1%.
- Feedlots placed 2.002 million head of cattle on feed in August, 244,000 head or 10.9% fewer than a year ago. Prior to the report analysts on average were expecting placements to be down 7.3%.
- The marketings number was somewhat disappointing but understandable given the tug of war between feedlots and packers, both feeling significant margin pressure. The survey pegged the total number of cattle marketed at 1.960 million head, 4.5% lower than a year ago
The latest USDA cold storage survey indicated that at the end of August total stocks of beef, pork and poultry were 2.221 billion pounds, 6.0% higher than a year ago and 3.1% higher than the five year average. Meat supplies in cold storage increased by about 1% from the previous month, compared to last year when freezer stocks declined 3%.
Pork: The report will likely be viewed as bearish for pork prices in the near term. Almost the entire increase in meat cold storage supplies was due to more pork going into freezers. The total pork inventory was reported to be 580.8 million pounds, 31.1% more than a year ago. Inventories of a number of items remain particularly heavy. Inventories of pork loins were 32.6 million pounds, 44% higher than a year ago. The sharp increase in hog slaughter and seasonally slower demand for pork loins at the end of August likely combined to push more product into freezers, which will tend to weigh on prices at least into the end of the year. Ham inventories were reported to be 195.0 million pounds, 30.2% higher than a year ago and 32.7% higher than the five year average. Ham stocks normally increase by 6-10% from July. This year, they increased by 24% from the previous month and will likely be even higher at the end of September given two slaughter weeks that are in the top five largest ever. Total beef in cold storage was 429.8 million pounds, 0.3% more than a year ago. Boneless beef stocks were 368.0 million pounds, 1.4% higher than a year ago while beef cut inventories were 61.7 million pounds, 6.2% lower than a year ago. Total broiler supplies in freezers were 655.3 million pounds, 5.6% lower than a year ago.
Source: The Daily Livestock Report is published by Steve Meyer and Len Steiner


Eat & Drink
At The Blarney Hotel
The Blarney Hotel Golf & Spa Resort offers a wide range of superb and memorable dining options.
After an exhilarating round of golf, enjoy a delicious lunch and a drink at the Lion's Den Bar & Bistro which is located in the seperate clubhouse and overlooks the fantastic fountain at the 18th hole.
Before or after dinner, enjoy a drink or a cocktail in the comfort of Cormac's Bar, the perfect way to round off a wonderful day at the Blarney Golf Resort. The award winning Inniscarra Restaurant in Blarney offers an original and mouth-watering menu in an ideal atmosphere and setting.