Make your bake sale even bigger and brighter with our downloadable materials. They will make sure everyone knows you're raising money for people with asthma.
You'll also have the best looking bake sale no matter what sort of baker you are.
Download your fundraising guide to get started
Print and cut out our Asthma UK cake flags. The perfect finish to any cake.
Print out our official bunting and make your bake sale stand out from the crowd.
These cake labels make it easy to tell people what type of cakes they can choose from. Is it gluten free, dairy free or piled high with chocolate? That's handy information for anyone with allergies.
Recipes to help you get started
Here are some helpful recipes to help you get started, no matter what type of baker you are:
Allergy friendly chocolate cupcakes
This recipe comes from last year's superstar bake sale fundraisers Emmie and Lissy (with a little help from their mum, Maria.) The chocolate cupcake recipe also includes alternatives for gluten and dairy free products.
Need any other materials?
You can never have too many decorations for a bake sale. If you want other materials like balloons, banners or collection boxes please email email@example.com. We'll be happy to help.


Diabetes is a chronic disease that is spreading very fast. People of lower or middle-income countries are most affected by diabetes.
The number of diabetes has risen from 108 million to 422 million in 2014.
If your diabetes remains uncontrolled, then it can lead to serious consequence, like heart disease, kidney disease, blindness, and other problems.
Carbs, fat, and protein are the macronutrients that provide energy to your body. These carbs are broken down into sugar or glucose and absorbed into your bloodstream.
Carbs include starch, fibers. However, fiber is not digested in the body, so they are not involved in raising your sugar level.
When people with diabetes consume too many carbs, their blood sugar level can rise to dangerously high levels. By the passage of time, this high sugar level can damage your body’s nerves and blood vessels, which may increase the risk of heart disease, kidney failure, and other serious health problems.
Sugar beverages are the worst and dangerous choice for the diabetic patient. They are very high in carbs; a 350 ml can of soda provide up to 38 grams of carbs.
Generally, they are loaded with fructose, which is directly linked to insulin resistance and diabetes. A study shows that consuming too many sugar-sweetened beverages may increase the risk of diabetes-related disease, i.e., fatty liver.
High fructose level in soft drinks can lead to metabolic changes that promote belly fat and harmful cholesterol and triglyceride level.
You should know that industrial Trans fat is quite unhealthy. These fats are created by adding hydrogen to unsaturated fatty acids to make them more stable.
Trans fat is usually found in peanuts butter, spreads, creamers, margarine, and frozen dinners. Sometimes, food manufacturer also adds them to muffins and baked goods to extend the shelf life.
However, Trans fat doesn’t raise the sugar level itself, but they have been linked to increased inflammation, insulin resistance, and belly fat.
Trans fat has been outlaws in some countries; in 2015 the FDA ordered their removal from products in the US market.
White bread, rice, and pasta are foods that contain a higher amount of carbs. Eating bread, pasta and rice have been shown to significantly increase the blood sugar levels in people with type 1 and type2 diabetes.
Plain yogurt is a good option for people with diabetes. But fruit flavored yogurt is different from others.
Flavored yogurt is usually made from the low-fat milk, and loaded with sugar and carbs.
Instead of using flavored yogurt, choose plain or whole milk yogurt that contains no sugar, which is also beneficial for your weight, and appetite.
Coffee has been linked to several health benefits, which includes a reduced risk of diabetes. In other words, pure coffee is good for health.
However, flavored coffee drinks are liquid dessert instead of healthy beverages.
Flavored coffee is also loaded with carbs. Even the lighter version of coffee contains enough carbs to increase the blood sugar level.
To keep your blood sugar accurate, and to keep yourself under the weight limit, you should choose plain coffee.
Fruits are a great source of essential vitamins and potassium. But when fruit is dried, the loss of water in them can lead to a higher concentration of these nutrients.
One cup of grapes contains 27 grams of carbs, while one cup of raisins contains 115 grams of carbs. This quantity is three times more than in grapes.
If you have diabetes, never give up the fruits. Just stick to the fruits which are low in sugar like apple and fresh berries. These can keep your blood sugar level in the targeted range.
Avoid foods that are higher in carbs and increase the blood sugar level. You can use insulin to keep your sugar level in the normal range. You may buy metformin online to decrease the sugar level. This is the best treatment for people who have type-2 diabetes. It is also used in the treatment of polycystic ovary syndrome.


Every Heritage Village home has an eat-in kitchen that is fully equipped with appliances to make cooking and baking a pleasure. But one of the best parts of living at Heritage Village is having full access to the restaurant venues at Heritage Village and Moravian Hall Square, our sister community. Moravian Hall Square is located one mile south of the Heritage Village Campus.
Residents have a variety of dining options to choose from. Whether you’re in the mood for a full-service dining experience in the Rose Inn Restaurant and Terrace Lounge, or a burger from our Good Spirit Café or Peace Tree Pub… the choice is yours. And, in-house catering services provided by Morningstar Living’s Culinary Team are ideal for hosting your parties and special dinner events with family and friends.
Fresh, Healthy Meals
The Culinary Team is passionate about offering the very best cuisine with the freshest, seasonally-appropriate ingredients. Eating fresh and healthy meals is important to living a vibrant and full life. Menus change on a regular basis and there are always plenty of choices available.


TWO POT “ONE POT” SMOKED SAUSAGE PASTA MEAL (FOR FAMILIES)
Like pasta based meals, but TIRED of using upwards of one pan? SICK to the eye teeth of soiling colanders unnecessarily??
Well… shit. I just might have the thing for you.
ONE POT SMOKED SAUSAGE PASTA MEAL
This delicious, though somewhat stodgy dish, will only require the use of one fairly large pan. Like one of those big spaghetti bastards. Those ones.
It might want a thick based pasta bake style dish an’ all. Just in case.
- 200 g of Fusilli style dried pasta. If you don’t have Fusilli, just chuck in the shell shaped stuff. Or the tube ones. DON’T use fresh pasta, or the magic won’t work.
- 25o g of sliced smoked sausage… But you can add any pre-cooked sausage you like. WARNING: If it’s not pre-cooked, you and your children will almost certainly die.
- 200 g of passata – which is almost but not quite tinned tomatoes. Or failing that, just a decent splurge of tomato puree.
- 250 g of chopped mushrooms.
- 1 whole onion, the fatter the better, thinly sliced. You can dice it if you want… I don’t care. It’s your dinner.
- 2 cloves of chopped garlic, or a tea spoon of the pre-chopped shit (in vinegar).
- 1 teaspoon of salt. Rock salt, if you’re middle class enough.
- 1 teaspoon – or thereabouts – of black pepper.
- 750 ml of water (tap or well – provided it’s been purified).
- Parsley if you’ve got it. Oregano or any green shit if not.
- 1 x fistful of mild cheddar.
- Pre-heat one of your fan assisted ovens to 200 degrees centigrade, in case this needs to become a pasta bake.
- Chuck everything – APART from the cheese – into the pan, in roughly the order shown above.
- Turn the hob on. Medium should do it.
- Set a timer for around 15 minutes
- Put a lid on the pan until it boils up a bit; then remove the lid once it does.
- Stir occasionally, to combine the elements, and separate the clag from the bottom of the pan.
- At around the 10 minute mark, begin to worry that the pasta isn’t softening up. Continue to stir.
- Become concerned that the mix looks a bit too watery.
- Allow the timer to go off, have a poke at the Fusilli – perhaps even taste one.
- Give it another 4 or 5 minutes.
- Once you’re happy that the pasta is within shooting distance of edible, remove the pan from the heat. Or just turn the hob off.
- Pour your now surprisingly brown pasta and sausage stew into the baking dish thing.
- Hurl some of that cheddar on top of it, in a roughly equal fashion.
- Place the pasta bake meal into the now pre-heated oven, and leave it for about 8 minutes.
- Spoon onto and amount of dishes suitable for feeding your family. For instance, four plates.
- Serve immediately.
And there you have it! It might look like brown slop, but it tastes fine.
Chef’s tip: For additional flourish, why not sprinkle some green shit on top?
Your children’s reaction to this meal may range from:
- Suspicious consumption of the sausage slices; to
- Outright rejection
Spousal reaction may be more favourable, with perhaps some questioning as to whether or not “gravy’s gone into this?”
I’ve lifted that recipe out of ‘One-pot pasta‘ – by Sabrina Fauda-Rôle (hardie grant books)… Yeah, I know.
So there you have it. A recipe.


“The Roost” in North Saanich’s pastoral landscape is open but under construction with the help of Alan Jones Construction and Pacific Truss. The project will allow to further expand the market that focuses on food, wine and sustainability. The Roost roosts on 10 acres of farmland where they grow many items used to produce the food they proudly serve. If you are in the area we highly suggest you stop and enjoy the farm experience!
To learn more about “The Roost” visit them here: roostfarmcentre.com


Table of Contents
Check out the best strip club food at StripClubNearMe.net! Experience delicious cuisine while enjoying an unforgettable night. Don’t miss out, visit now!
The Rise of Strip Club Food: A Delicious and Surprising Culinary Experience
When you think of strip clubs, food is probably not the first thing that comes to mind. However, in recent years, Strip club food has been gaining popularity and transforming the way we perceive these establishments. From mouthwatering dishes to innovative menus, strip clubs are now offering a culinary experience that goes beyond the traditional expectations. In this article, we will explore the rise of strip club food, its unique characteristics, and the reasons behind its growing success.
The Evolution of Strip Club Food
Strip clubs have come a long way from their origins as seedy establishments with limited food options. Today, many strip clubs have embraced the idea of providing high-quality food to their patrons. This evolution can be attributed to several factors:
- Changing customer expectations: As society becomes more food-centric, people expect quality dining experiences in all types of establishments, including strip clubs.
- Increased competition: With the rise of upscale gentlemen’s clubs, there is a need to differentiate themselves from the competition. Offering exceptional food is one way to stand out.
- Additional revenue stream: Strip clubs have realized that food can be a lucrative source of income. By offering delicious meals, they can attract a wider audience and increase their overall revenue.
The Unique Characteristics of Strip Club Food
Strip club food is not your typical bar food. It has its own unique characteristics that set it apart from other dining experiences:
- Indulgent and diverse menu: Strip clubs often offer a wide range of dishes, from classic comfort foods to gourmet delicacies. The menus are designed to cater to different tastes and preferences.
- Attention to presentation: Strip club food is not only delicious but also visually appealing. Chefs take great care in plating the dishes, creating an enticing visual experience for the patrons.
- Quality ingredients: Many strip clubs prioritize using high-quality ingredients to ensure the best possible dining experience. This commitment to quality elevates the overall taste and satisfaction of the food.
Success Stories: Strip Clubs with Exceptional Food
Several strip clubs have gained recognition for their exceptional food, attracting food enthusiasts and critics alike. Let’s take a look at a few success stories:
1. Sapphire, Las Vegas
Sapphire, one of the most renowned strip clubs in Las Vegas, is also known for its outstanding food. Their menu features a variety of options, including prime steaks, fresh seafood, and gourmet appetizers. The club has received rave reviews for its culinary offerings, with many patrons visiting specifically for the food.
2. Crazy Horse III, Miami
Crazy Horse III in Miami is another strip club that has made a name for itself in the culinary world. Their menu boasts a fusion of international flavors, with dishes inspired by Asian, Latin, and American cuisines. From sushi to tacos, the club offers a diverse range of options to satisfy every palate.
The Future of Strip Club Food
The rise of strip club food shows no signs of slowing down. As more strip clubs recognize the potential of offering exceptional dining experiences, we can expect to see further innovation and creativity in this field. Some trends that may shape the future of strip club food include:
- Collaborations with renowned chefs: Strip clubs may partner with well-known chefs to create exclusive menus and elevate the overall dining experience.
- Focus on dietary preferences: With the increasing demand for vegetarian, vegan, and gluten-free options, strip clubs may expand their menus to cater to a wider range of dietary preferences.
- Food and drink pairings: Just like fine dining establishments, strip clubs may start offering food and drink pairings to enhance the overall sensory experience for their patrons.
Strip club food has come a long way from its humble beginnings. With changing customer expectations, increased competition, and the desire for additional revenue streams, strip clubs have embraced the idea of providing exceptional dining experiences. The unique characteristics of strip club food, such as indulgent menus, attention to presentation, and quality ingredients, have contributed to its growing success. As the industry continues to evolve, we can expect to see even more innovation and creativity in the world of strip club food.


|Year : 2018 | Volume
| Issue : 1 | Page : 36-40
Consumer awareness and status of food labeling in selected supermarkets of Puducherry: An exploratory study
Sejal Jain1, R Gomathi2, Sitanshu Sekhar Kar1
1 Department of Preventive and Social Medicine, Jawaharlal Institute of Postgraduate Medical Education and Research, Puducherry, India
2 Department of Community Medicine, Sri Venkateshwaraa Medical College, Puducherry, India
|Date of Submission||17-Aug-2017|
|Date of Acceptance||08-Apr-2018|
|Date of Web Publication||29-Jun-2018|
Sitanshu Sekhar Kar
Jawaharlal Institute of Postgraduate Medical Education and Research, Puducherry - 605 006
Source of Support: None, Conflict of Interest: None
|How to cite this article:|
Jain S, Gomathi R, Kar SS. Consumer awareness and status of food labeling in selected supermarkets of Puducherry: An exploratory study. Int J Adv Med Health Res 2018;5:36-40
|How to cite this URL:|
Jain S, Gomathi R, Kar SS. Consumer awareness and status of food labeling in selected supermarkets of Puducherry: An exploratory study. Int J Adv Med Health Res [serial online] 2018 [cited 2023 Mar 29];5:36-40. Available from: https://www.ijamhrjournal.org/text.asp?2018/5/1/36/235607
| Introduction|| |
The WHO Global Strategy on diet, physical activity, and health, recommends to the food industry to provide consumers with simple, clear, and consistent food labels and evidence-based health claims that will help consumers to make informed and healthy choices.
A label serves the following three primary functions, namely, basic product information, health, safety, and nutrition information and it also acts as a vehicle for food marketing, promotion, and advertising (through label vignettes). In India, the food labeling act “Food Safety and Standards Regulations, 2011” gives guidelines for packaging and labeling of food items. A market survey conducted by the National Institute of Nutrition in Hyderabad showed that food packages were 100% compliant in displaying the basic regulatory requirements and 77% compliance was seen with instructions for use, storage conditions, and nutrition information per 100 g/serving. However, compliance with respect to nutrition claims and health claims were found in 10% and 29% of labels, respectively.
Merely regulating food labeling practices without assessing the awareness among the consumers regarding healthy choices and food labeling would make the whole exercise a futile one. A cross-sectional study conducted among 1832 consumers in two metro political cities of India, New Delhi and Hyderabad reported that 12% of the participants bought prepackaged food almost daily and almost 92% of the participants reported of referring the food labels for checking quality and genuineness. Only one-fifth of the participants reported that they will check food labels for nutritive values. Around 58% of the participants felt that nutritive information given on the food label was inadequate.
However, in India, not many studies have been conducted to assess the food labeling practices and its impact on the purchasing behavior of the consumers., Assessing the consumer's knowledge and utilization of the food labeling serves as a proxy measure for the public's involvement on ensuring food safety. Along with consumer's knowledge on food labeling, compliance of food products according to the guidelines has to be assessed frequently to ensure the food producers compliance to the legislation. Hence, this study was aimed to find the proportion of consumers who use/check food labels before purchasing the food and to estimate the proportion of consumers utilizing the components of the label. The study also assesses the various categories of prepackaged foods for compliance with food labeling regulations.
| Methodology|| |
A cross-sectional study was carried out from May to August 2016. Around seven supermarkets are there in urban area of Puducherry and three of them were randomly selected for the study. All the supermarkets are situated in the main areas of the town in different geographic locations and on an average around 250–300 people are visiting these supermarkets daily. The people visiting the selected supermarkets were approached for the study. The sample size of 153 was calculated with 90% proportion of study participants read the labels in the study conducted in India, 5% absolute precision, and 10% nonresponse rate.
The information on consumer's sociodemographic characteristics, purchasing behavior, and use and understanding of the food labels were collected using a pretested semi-structured questionnaire. The questionnaire was originally prepared in English based on previous literature and linguistically validated in Tamil language by translation-back translation by two separate bi-linguistic persons. The consumers leaving the supermarket were approached for participation in the study. From each supermarket, 51 consumers were selected through convenient sampling, and informed consent was obtained from them. Verbal consent was obtained from the shop owners regarding the study, and the consumers were engaged outside the supermarkets and requested to complete the questionnaire on their own. The doubts regarding the contents of the questionnaire were clarified by the interviewer. The data were collected only on Saturdays since most of the people in the urban area tend to do shopping in weekend [Figure 1].
The compliance of food items according to the “Food Safety and Standards (Packaging and Labelling) Regulations, 2011” India was checked using a checklist. Indian food code and categorization system were used to classify food items. The participants were requested to select one food item under each of these fifteen categories which they commonly use. The most common food item reported under each category was chosen after collecting data from all the participants. For each of these food items, one branded and one locally made product was selected, and compliance was checked with checklist. The checklist collected details on general requirements in the food label, ingredients, declaration regarding vegetarian or nonvegetarian food, food additives, added colors manufacturing, and expiry dates.
The data were entered in Microsoft Excel and analyzed using EpiData Analysis software. Results, such as consumer's awareness regarding food label, frequency of checking and purchasing food items with labels, and information checked on the label, were reported as proportions. The continuous variable such as age was described as mean (standard deviation [SD]). The association between consumer characteristics and awareness on food label was analyzed using Chi-square test. P < 0.05 was considered for statistical significance. The compliance of food items was scored under each food labeling components through. area of principle display, instructions for use, date of manufacture/expiry, net quality and batch code, manufacturer address, food additives, declaration of vegetarian or nonvegetarian food, nutritional information, and labeling requirement based on the required and obtained score and the percentage was obtained for both branded and locally made food items. The study was cleared by the Institute Ethics Committee.
| Results|| |
A total of 153 individuals participated in the study. The mean (SD) age participants was 38.05 (11.67) years, and among them, 52.2% were female. Majority of the participants were graduates (80.4%) and none of them illiterates. More than half of the participants were employed (62.1%), and almost 85% of the participants were married and living with family. One in every four participants had a family member with noncommunicable disease.
[Table 1] shows the food purchasing and food labeling-related awareness and practices of the study participants. The awareness of food labels on prepacked food items was reported by 92.2% of the participants and 99.3% preferred food items with label. However, only 76% of the study participants checked for food labels every time during purchase and only 7.2% reported that understanding the food label was easy. The cost, instructions for use, ingredients, manufacture, and expiry date were checked by the majority of the participants. The reason for checking the food labels were health related (69.3%), pregnancy/under-five/noncommunicable disease (NCD) in family members (11.8%), weight reduction plan (9.1%), purchasing the food item for the first time (12.4%), and preferring organic food products (29.4%). The responses were obtained through open-ended question.
|Table 1: Food purchase and food label utilization of study participants visiting supermarkets in urban Puducherry (n=153)|
Click here to view
Participants suggested that simple, attractive food labels with bigger letter font will help in better utilization of them. There was no significant association between the consumers' characteristics such as, age, gender, education, occupation, presence of NCD/pregnant/under five family member, and awareness of food label.
In the study, majority of the participants (68%) themselves were the major purchaser of the groceries to the family. At least once in a week, 84% of the participants purchased prepacked food items, which showed the intrusion and usage of prepacked food items into everyday life.
The compliance and completeness of the food label as per the guidelines was observed in 15 branded, and 15 locally made food items, each under one of the 15 Indian food categories. Among these food items, 100% completeness was found on manufacturer information and date of manufacture, expiry, or best before use. Branded items scored better in all the components except in the declaration of vegetarian or nonvegetarian food [Figure 2]. Provision of nutritional information such as fats, vitamins, energy value, nutritional claim, and health claim was not followed in both branded and locally made food items. The compliance of food items in all the components of food label was observed as 70.2% in branded items and 62.8% in locally made food items.
|Figure 2: Percentage compliance of branded and locally made food products according to the Food Safety and Standards Regulations, 2011|
Click here to view
| Discussion|| |
The current cross-sectional study focuses on various aspects of food labeling of prepackaged foods with reference to consumer awareness about the information on the food label, purchasing practices and also the compliance of various categories of branded and locally made prepackaged food to the Food Safety and Standards Regulations, 2011. The study showed high level of awareness of consumers about the food labels of prepacked food (92.2%); however, the practice of referring to such label (76.5%) was comparatively less. The study also found that the complete compliance of food labels according to the standards was 70.2% in branded items and 62.8% in locally made food items.
A mixed method study conducted in two metrocities New Delhi and Hyderabad, India in 2012 reported that almost 68% of the participants were purchasing prepacked foods items at least once in a week and 40% of them checked food items every time they purchase. However, in the current study, the frequency of purchasing prepacked food items was reported to be to 84% and similarly checking the food labels during every purchase was 76%. Comparatively higher rates may be due to the factors, such as time, globalization, improved literacy, increased availability, and preference for prepacked food items. The study has similar results as the current study regarding information checked on the food labels such as cost, expiry date, and ingredients of food items. The increased utility of prepacked food items calls for awareness creation among the public and regulation of manufacturers and marketers in India for provision of information on the food they consume where the epidemic is happening in NCDs. Studies conducted elsewhere in the world reported varied results. In China, 28.7%, 70% in Potchefstroom, South Africa, 9%–16% of the US adolescents, and 72%–80% of Zimbabwe respondents checked the food labels every time they purchase and 12.2% of participants checked labels only in some occasions in Trinidad, West Indies.,,
In the current study, the most common reason for checking food labels was due to health-related reasons followed by pregnant women/under five/NCD in family member and weight reduction. Similar reasons were observed studies conducted in Trinidad, West Indies. As the public interest is focus on selecting the healthier food items, it is the duty of the health system and food department to provide easy and understandable information about the food products.
The current study showed that only 7% of the participants found that understanding the food labels was easy. The situation will be worse in rural areas were literacy level is low; however, the population is more. Studies conducted in Zimbabwe reported that 40.9% of study participants were able to understand the food labels, whereas 14.6% of the study participants from Trinidad, West Indies reported that the information in the food label is very confusing. In the current study, the participants suggested that the label should be simple, easy to understand, and attractive with bigger font size. Apart from these suggestions, studies from other parts of the world reported that the food labels should contain valid, truthful information, information on allergens, nutritional information on the front side of the pack, traffic signaling for the nutritional content, and better contrast for the label.
Although the current study attempted to find the factors influencing the knowledge of the consumers, none of the factors were significantly associated. More extensive study with larger sample size would reveal the factors which influence the consumer's knowledge and behaviors. A study conducted in Texas, USA, reported that increasing age, higher education, and high income is associated with increased utilization of food labels.
The study reported that compliance of food items was 70.2% in branded items and 62.8% in locally made food items. The nutritional information was provided in 59.5% of the branded items and 34% of the locally available items. Similar observation (52%) was reported by a study conducted in Hyderabad in 2010. Although there is an improvement over the years, it is not so high. Robust surveys of all kind of food items for their compliance to regulations have to be made more rigorous.
The study has few implications. First, the awareness and preference of the food items with labels are high among the consumers. It has to be utilized to improve the purchasing behavior of the participants in a healthy manner through provision of information involving health sectors and media. Currently, none of the health programs in India focus on enlightening the public regarding food labeling and healthier food choices. Second, the understanding of the food labels was reported as difficult by most of the participants. Hence, innovative techniques have to be identified, tested and implemented to make the food labeling into a fruitful regulation. Third, the locally made food items scored less than branded items in most of the food labeling standards.
The current study has few strengths. First, this study in one of its kind to access knowledge and practices of the consumers and compliance of the food labels according to the standards. Very few studies are available in India in this regard. Second, assessment of consumers' knowledge and practice after while leaving the shop helps in unbiased estimates the truth. Third self-reporting of the questionnaire reduces desirability bias. Fourth, assessment of food labels for the standards together with consumer's knowledge helps in better understanding of the situation.
The study has few limitations. The food labels were checked for very few selected items, which may either under or overestimate the compliance of food items as per the standards. The study population visiting supermarkets were literates with better socioeconomic status. Hence, the study results cannot be applied to poor or rural population. As the questionnaire used is not a validated one, there may some degree of bias in the response obtained.
| Conclusion|| |
The study reported high level of awareness of food labels and preference of the food items with the food labels. However, the ease of understanding of the food label was reported very less. Multisectoral involvement, such as public health, social welfare, food and agriculture department in education the public as well as regulating the food manufacturers, is in the dire need of the country to improve the health status of the population.
The study was supported by the GJ STRAUS funding mechanism of JIPMER to promote research acumen for the undergraduate MBBS students.
Conflicts of interest
There are no conflicts of interest.
| References|| |
Laxmaiah A, Rao VS, Rao GM. Assessment of Current Scenario of Food Labelling in India. Hyderabad: National Institute of Nutrition; 2009. p. 61.
Vemula SR, Gavaravarapu SM, Mendu VV, Mathur P, Avula L. Use of food label information by urban consumers in India – A study among supermarket shoppers. Public Health Nutr 2014;17:2104-14.
Song J, Huang J, Chen Y, Zhu Y, Li H, Wen Y, et al.
The understanding, attitude and use of nutrition label among consumers (China). Nutr Hosp 2015;31:2703-10.
van der Merwe D, Bosman M, Ellis S, de Beer H, Mielmann A. Consumers' knowledge of food label information: An exploratory investigation in Potchefstroom, South Africa. Public Health Nutr 2013;16:403-8.
Wojcicki JM, Heyman MB. Adolescent nutritional awareness and use of food labels: Results from the national nutrition health and examination survey. BMC Pediatr 2012;12:55.
Peters-Texeira A, Badrie N. Consumers' perception of food packaging in Trinidad, West Indies and its related impact on food choices. Int J Consum Stud 2005;29:508-14.
Drichoutis AC, Lazaridis P, Nayga RM. Nutrition knowledge and consumer use of nutritional food labels. Eur Rev Agric Econ 2005;32:93-118.
[Figure 1], [Figure 2]


A VERY WARM WELCOME TO 132 THE EATERY
Set in the Cranberry area of Darwen, 132 The Eatery provides a slice of country refinement with a twist of contemporary creativity and flair. Our aim is to provide the ultimate gastronomic experience in a modern stylish setting that feels as relaxed as your own front room.
We have a commitment to excellence in every aspect of our operation. Our front-of-house staff are friendly and professional and, in the kitchen, my team is dedicated to achieving impressive and consistent results using the finest seasonal ingredients available.
To complement our food, we have a selection of Barista coffees, fine wines, artisan spirits and premium drinks by tap.


Palm springs city guide: restaurant + activities
Restaurants (Updated July 2018)
Walking Distance from 436 Olancha (*** = recommended):
*** Ace Hotel (http://www.acehotel.com/palmsprings. 701 East Palm Canyon Drive, Palm Springs CA 92264). The capitol of everything cool and one of the best people watching places in town, the food is surprising good with many options for those who are vegetarians, vegan and/or gluten free. The drinks are hit or miss … stick to their their rotating selection of craft beers. For the more adventurous, Monday nights have dinner bingo followed by drag queen bar trivia. Check their online calendar for events. The've also opened a Stumptown coffee bar for your morning caffeine fix! Indoor and outdoor (poolside) seating. The hotel bar (the Amigo Room) is a great late night venue $ - $$$
*** Dead or Alive Bar (http://www.deadoralivebar.com. 150 East Palm Canyon Drive, Palm Springs, CA 92264). Dead or Alive is VERY unique in Palm Springs - it's a stand alone bar that serves beer and wine. Period. End of story. No brunch. No cocktails. No bells and whistles. That being said: (i) it's a great mix of mid century modern meets modern day urbanity, (ii) it has a solid selection of curated beers and wines, and (iii) the proprietor is an actual Palm Springs native who returned to the desert after a stint in Los Angeles; she is charming and a wealth of information. No sign - look for the glowing red globe out in front (it's next door to El Mirasol). $-$$
*** El Mirasol (http://www.elmirasolrestaurants.com. 140 East Palm Canyon Drive, Palm Springs CA 92264). This Palm Springs institution went through a rough patch a few years ago but the food and drinks are back to their yummy ways. Think casual setting with all of the Mexican classics. Indoor and outdoor seating. $$
*** Koffi (http://www.kofficoffee.com. 1700 South Camino Real Suite 1, Palm Springs, CA 92264). One of the best places for coffee (and snacks) in town. Don’t be intimidated by the long lines – they move people through pretty quickly! Indoor and outdoor seating. $
*** Kreem (http://www.ilovekreem.com/ 170 East Palm Canyon Drive, Palm Springs CA 92264). South Palm Springs FINALLY has a delicious hipster ice cream shop, and it just happens to be a super short walk from the house! Yay :) It's a little pricey (as ice cream goes) but there usually interesting flavor offerings and excellent non-dairy options. I've never tried their coffee but folks rave about it. $ - $$
Kiyosaku (http://kiyosakusushi.menutoeat.com. 1555 South Palm Canyon Drive, Palm Springs CA 92264). The food here is good, but somewhat pricey, and not our favorite sushi place in the desert. $$ - $$$
Miro’s (http://mirospalmsprings.com. 1555 South Palm Canyon Drive, Palm Springs CA 92264). We’ve never been to Miro's. Here’s what we know: (i) the décor is old school formal, (ii) the cuisine is high end (expensive) Hungarian, and (iii) the food is supposedly delicious. If you try it, let us know! We’d love to learn more about it. $$$
*** Mr. Lyons (http://www.mrlyonsps.com. 233 East Palm Canyon Drive, Palm Springs CA 92264). Prices are high for Palm Springs (the bar menu in the lounge is more reasonable than the dining room menu), but the food is consistently good, the service is top notch, and the lovely old school lounge setting feels both classic Palm Springs yet modern at the same time. Definitely one of the top dining/drinking destinations in all of Palm Springs. $$ - $$$$
*** The Reef (https://www.thereefpalmsprings.com/. 411 East Palm Canyon Drive, Palm Springs CA 92264). We LOVE the Reef! It's a little hard to find (it's in the Caliente Tropics Hotel on the back side of the main building ... it faces the pool) but this authentic old school Tiki bar turns out some of the best drinks in all of Palm Springs. They also serve a small and super basic menu of decent bar food. Check out their website as they often have a variety of events going on, ranging from live Hawaiian music to Yacht Rock themed nights. Indoor and outdoor seating. $ - $$
*** Seymour's Bar (same contact info as Mr. Lyons above). There's good and bad when it comes to Seymour's. Bad first. It's hard to find! Seymour's is a joint venture between the owner of Mr. Lyons and a well-known bar manager here in town, and it is housed within the Mr. Lyons structure. From the outside, there are no signs or visual clues that it even exists - very speakeasy-esque! My suggestion - walk into Mr. Lyons and any member of their staff will happily show you how to get there. Now the good. Seymour's is one of the coolest bars in Palm Springs!! Fantastic design/decor, inventive cocktail list, and reasonable prices (all a few dollars less than the Mr. Lyons lounge). Trust me, once you go in, you won't want to leave. Indoor and outdoor seating. $ - $$
SOPA (http://lhorizonpalmsprings.com/sopa-restaurant. L'Horizon Resort & Spa. 1050 East Palm Canyon Drive, Palm Springs CA 92264). Chances are, you already know about SOPA. It has garnered press from all over the world. We used to recommend SOPA because the super charming outdoor setting (L'Horizon is a lovely, historic mid century gem, which has recently reopened after an extensive renovation which cost more than the GDP of most small countries) compensated for the medium quality food and service. Unfortunately, on recent visits, both the food and the service have been sooooo poor that we can't in good faith recommend SOPA to anyone. Oh, and it's f***ing expensive. Hopefully they'll work out the kinks and elevate the quality of the food and service to match the gorgeous setting and the prices!! Outdoor seating only. $$$$
*** Sparrows Lodge (http://www.sparrowslodge.com. Sparrows Lodge. 1330 East Palm Canyon Drive, Palm Springs, CA 92264). Sitting beneath a canopy of citrus trees in this impeccably designed "rustic chic" hotel, you'll be hard pressed finding a more lovely outdoor eating venue (there are a handful of tables inside the "barn" but I personally think the magic happens in the gorgeous courtyard gardens of the property). Oh ... and they are currently serving some of the best food in the desert. Dinner (Wednesday and Saturday only) is family style and books out far in advance, but they are open daily for lunch (the menu is small - for picky eaters I suggest perusing the menu online first). Budget at least a few hours for lunch ... once you get comfy and that feeling of blissful relaxation starts to kick in, you won't want to leave this magical spot. Indoor and outdoor seating. $$ - $$$
Other Favorites by Category:
Palm Springs Classics: When you want to feel like you’re in an over-the-top magazine spread shot in Palm Springs, stop and pay homage to the following Palm Springs temples: (i) Ace Hotel (see above), the epicenter of all things cool; (ii) Parker Hotel (www.theparkerpalmsprings.com. 4200 East Palm Canyon Drive, Palm Springs CA 92264), a magic Alice-in-Wonderland-like resort on the outskirts of town with a fantastic history and delicious (albeit expensive) restaurants. Brunch at Norma’s is one of our favorite indulgences! (iii) Spencer’s at the Historic Tennis Club (http://www.spencersrestaurant.com/index.php. 701 West Baristo Road, Palm Springs CA 92262), the ultimate “ladies who lunch” spot, serves good food in one of the loveliest outdoor dining areas in town. The people-watching is a fabulous flashback to the Hollywood grandeur of Palm Spring’s past. Fun for brunch, lunch and dinner, (iv) Avalon Hotel (http://www.avalonpalmsprings.com/dining. 415 South Belardo Road, Palm Springs CA 92262), recently known as the Viceroy, has taken over a Palm Springs classic. Time will tell whether the new management will be a proper steward of this local landmark. Their restaurant was always one of our favorites, far smaller and quieter than the other Palm Springs hotspots, and definitely a place for the famous and infamous to hide out from the rest of the world. We’ll update this review once we’ve had a chance to try out the new restaurant!, and (v) Melvyn’s (http://inglesideinn.com/melvyns-restaurant/ 200 West Ramon Road, Palm Springs CA 92262). Melvyn’s Restaurant at the Ingleside Inn is charming and dripping in Hollywood history. Skip the food, order a basic cocktail at the bar (anything invented within the past 40 years will baffle the cranky bartenders), soak up all the Rat Pack stories, and enjoy the dance floor packed full of 85-year-olds busting a move to bar mitzvah music. Quite the spectacle! The crowds are mixed at each of these venues ranging from grandmas decked out in Chanel to LA’s hippest hipsters. Reservations (and vintage Rolls Royces) are recommended for each of these places during the high season. Ace $ - $$$, Parker $$ - $$$$, Spencer’s $ - $$$, Avalon $$ - $$$, Melvyn’s $$ - $$$.
"Some place Nice": After the Palm Springs classics, the most common request I get is for "you know, like someplace nice, but not too nice, and nothing formal." I've learned that usually means "medium to high end contemporary and inventive California cuisine in a pretty setting." The current best bets in town are: (i) Workshop Kitchen + Bar (http://workshoppalmsprings.com/ 800 North Palm Canyon, Palm Springs CA 92262) and (ii) Azucar at the La Serena Villas (http://azucarpalmsprings.com/. 339 South Belardo Road, Palm Springs CA 92262): Here's how I would describe them: Workshop: Highly recommended for larger groups (reservations are required though) as they'll put you in a private room. Great service and one of the first restaurants in town to focus on local, organic produce. The food is some of the best in town, and you'll be eating in either a lovely outdoor courtyard or a cool modern converted movie theater. Azucar: Probably the prettiest new restaurant in Palm Springs. Every last detail is soooo beautiful. The food is great, but the setting is spectacular. I suggest checking out each website - I'd say if your main focus is on food, go to Workshop. If you want to be in a visual wonderland, head to Azucar. Both are great. Reservations are highly recommended!!! $$ - $$$
Brunch: Brunch is a religious experience in Palm Springs and there are tons of great options (Cheeky's and Elmer's are two of the best known for both the food and horrendous wait times), but our favorites are: (i) the Ace, the Parker, Spencer's and Workshop Kitchen (see above) and (ii) Indian Canyons Golf Club – South Course Restaurant (http://www.indiancanyonsgolf.com/dine/. 1097 East Murray Canyon Drive, Palm Springs CA 92264). Don’t be intimidated by the attachment to a golf club (it is open to the public and there is no dress code); the place is modest in décor, cuisine and price. Why the recommendation? VIEWS VIEWS VIEWS. The setting here is truly breathtaking. Also, it is rarely crowded and can accommodate large groups! $$
Thai: Palm Springs has surprisingly good Thai food options. Both Thai Smile (http://www.thaismilepalmsprings.com. 100 South Indian Canyon Drive, Palm Springs CA 922642) and Pepper’s Thai (http://www.peppersthai.com. 396 North Palm Canyon Drive, Palm Springs CA 92262) are delicious, and Peppers Thai even delivers! Both $$
Vietnamese: Palm Springs has gone in a short time from having wretched Vietnamese options to have 2 great offerings. Fuzion Five (285 South Palm Canyon Drive, Palm Springs CA 92262) serves classic Vietnamese “street food style” options (similar to what you’ll find in SF, LA etc.). The menu is small, but the food is cheap, good and arrives fast. The other amazing option is Rooster and the Pig (http://www.roosterandthepig.com. 356 South Indian Canyon Drive, Palm Springs, CA 92262). Don’t be fooled by the strip mall location - the interior is hip and stylish and the Cal-Vietnamese menu is Palm Spring’s answer to San Francisco’s The Slanted Door. The food is inventive, delicious and unlike anything else you’ll find in the desert. One of our newest favorites!!! Fuzion Five $. Rooster and the Pig $$ - $$$.
Burgers: 3 caveats: Cash only! Brunch/lunch only! Outdoor seating only! Putting those aside, Tyler’s (http://tylersburgers.com. 149 South Indian Canyon Drive, Palm Springs CA 92262) serves fantastic, high quality food at reasonable prices in a super charming setting (right on the Palm Springs Plaza). There is often a short wait, but it’s definitely worth it. A huge favorite of ours! At nighttime, our go-to place is Woody’s (http://woodysburgersps.com. 450 South Palm Canyon Drive, Palm Springs CA 92264). They recently merged with their sister restaurant, the Palm House, so don't get confused by the signage. The affordable food is consistently good, and there is live music every night. Tyler’s $. Woody’s $.
Coffee: 2 best bets are Koffi (see above, with additional locations in north Palm Springs and Rancho Mirage) and Ernest Coffee (www.ernestcoffee.com. 1101 North Palm Canyon Drive, Palm Springs CA 92262) which is housed in the former location of Don the Beachcomber, an iconic Tiki bar and restaurant from the 1950’s. They serve Stumptown coffee, treats and beer/wine, and at nighttime, their back room turns into Bootlegger Tiki (http://www.bootleggertiki.com), a super cute (albeit small) tiki bar in homage to the building’s past. The Ace Hotel (see above) has also recently installed a small Stumptown coffee bar inside their main restaurant for folks on the go. Koffi $. Ernest Coffee $ - $$.
Seafood: As someone who grew up on the coast, I struggle psychologically with eating seafood in the middle of the desert. That being said, we have been consistently impressed with the food at Shanghai Red’s/Fisherman’s Market and Grill (https://www.fishermans.com/locations.php?id=4. 235 South Indian Canyon Road, Palm Springs CA 92262). We usually skip the full table service at Shanghai Red’s and instead just order at the counter at the Fisherman’s Market (same owner, kitchen, food etc.). The food is basic, but the fish is consistently fresh and of a high quality. The (fried) fish taco's at Shanghai Red's are legendary. $$ - $$$.
Mexican: Southern California is renowned for its Mexican food and, on a clear day, as Sarah Palin would say, “I can see Mexico from my house” (Ok, so technically we can’t see Mexico from our house, but there are a variety of vantage points in Joshua Tree National Park where you can see across the border to Mexico!). Thus, a lot of our guests come to Palm Springs prepared for a gastronomic tour-de-force of Mexican cuisine. If that's you, please reset your expectations – we haven’t found any truly outstanding Mexican restaurants of any shape or size in Palm Springs. There is a lot of good Mexican food, and a lot of bad Mexican food, but nothing amazing. With that big caveat aside, there are 2 places that we can recommend: (1) Las Casuelas Terraza (http://www.lascasuelas.com. 222 South Palm Canyon Drive, Palm Springs CA 92262) – not to be confused with its other locations, this extremely popular restaurant (I think it’s probably the most touristy restaurant in all of Palm Springs) has a super charming setting, live music and big drinks. The food is fine (not amazing), but after a few of their giant margaritas, you’ll forget that you even ordered food (or that it has taken over an hour for your food to arrive). The clientele is tourist central, so men in Tommy Bahama shirts dancing with their overly face-lifted wives to a Jimmy Buffett cover band is the norm … but it’s fun. If your main motivation is food, Rio Azul (http://rioazulpalmsprings.com. 350 South Indian Canyon Road, Palm Springs CA 92262) is the winner in town. Note – there are about a million other similarly sounding Mexican restaurants in Palm Springs, many which serve wretched food, so make sure you go to the right one! We’ve really liked our food here, and on certain nights there is an amazing live harp player, a fun and unexpected twist. Las Casuelas Terraza $$ - $$$. Rio Azul $$ - $$$.
Sandwiches: Silly name aside, our favorite sandwiches are at the Real Italian Deli (http://www.therealitaliandeli.com. 100 South Sunrise Way, Suite B, Palm Springs CA 92262). If you’ve ever been to an AG Ferrari Deli in the San Francisco Bay area, the menu here is a total rip-off … and that’s a good thing, as the food here is delicious. Try the Genovese – my personal favorite. $ - $$
Bakery: The VERY French Peninsula Pastries (611 South Palm Canyon Drive, Palm Springs CA 92264) transformed Palm Springs from a barren bakery wasteland into a food destination drawing people from all over the Coachella Valley and beyond. There are a million caveats about this place (it helps to speak French, there is a $12 minimum on credit cards, it’s on the expensive side, they sell out nearly every day, they keep odd hours as they often take French holidays/hours, weird strip mall location, etc.) but Helene and Christophe are turning out genuinely world-class delicacies and breads rivaling the best bakeries around. Looking for a birthday cake or cupcakes? Head to Over the Rainbow Cupcakes and Desserts (http://www.romanblas.com. Smoke Tree Village Shopping Center, 1775 East Palm Canyon Drive #150, Palm Springs CA 92264) run by celeb pastry chef Roman Blas. All sheet cakes need to be ordered in advance, but they have a great selection of delicious cupcakes for purchase every day. Peninsula Pastries $ - $$. Over the Rainbow $ - $$.
Jewish Deli: The world is full of famous rivalries; Coke vs. Pepsi, Jobs vs. Gates, Montagues vs. Capulets, etc. Well, in little Palm Springs, the rivalry which polarizes the city is, “Sherman’s Deli vs. Manhattan in the Desert”. Both are good. Both have their loyal faithful. Both can be very crowded during the high season. That being said, our place of worship is Sherman’s (http://www.shermansdeli.com. 401 East Taquitz Canyon Way, Palm Springs, CA 92262). Their dessert counter is one of the best in town. Note – for those that keep Kosher, I believe that both Sherman’s and Manhattan are “Kosher Style” yet on occasion carry some Kosher items. Please call in advance. The local Chabad house (http://www.chabadps.com) is literally around the corner from 436 Olancha and they can assist those seeking Kosher options in the desert.
Pizza: After a leisurely day of floating in the pool, soaking up the desert sun, and drinking (most likely) a few too many cocktails, the last thing you'll want to do is cook, so pizza for dinner sounds like a great option. Fortunately, Palm Springs has 2 solid pizza options. Unfortunately, the other 50,000 people visiting Palm Springs have had an identical day, and also have a hankering for pizza, so the wait times for both of these places can be unbearable. We suggest ordering ahead for pick up (neither place delivers). Bills Pizza (http://www.billspizzapalmsprings.com. 119 South Indian Canyon Drive, Palm Springs CA 92262) and Guiseppe’s (http://www.giuseppesps.com. Smoke Tree Village Shopping Center, 1775 East Palm Canyon Drive, Palm Springs, CA 92264). The deep dish style pizza at Guiseppe’s is particularly good. Bill’s $$ (cash only), Guiseppe’s $$.
Vegetarian/Vegan: Although not 100% vegetarian/vegan, our go-to place is the Palm Greens Cafe (http://www.palmgreenscafe.com. 611 South Palm Canyon Drive, Palm Springs CA 92264). It's in the same weird strip mall as Peninsula Pastries (see above), but the menu is extensive, the food is usually great, and it's a regular haunt of many celebrities :) In fact, Suzanne Somers visits so frequently that they have a smoothie named after her (it's my favorite item there!). The Ace always has a decent selection of vegetarian/vegan options, and if all else fails, there's always Native Foods Cafe (http://www.nativefoods.com. Smoke Tree Shopping Center (behind the Post Office). 1775 East Palm Canyon Drive, Palm Springs, CA 92264), which has been serving up tasty vegan food since 1994. Little appreciated fact - the original Native Foods Cafe was in Palm Springs! Palm Greens $-$$. Native Foods $-$$.
Smoothies: You'll see "Date Shakes" everywhere in the Coachella Valley ... they all seem to be some variation on the same theme: vanilla milkshake + handful of dates. Tasty, but far from healthy, and not what I'd consider a smoothie. If you're looking for a more nutritious option, I love (!!!) Raw Remedy Juice Bar on the plaza (http://www.rawremedyjuicebar.com/ 116 La Plaza, Palm Springs, CA 92262). Next runner up would be Fresh Juice Bar (http://www.freshjuicebar.com. 2 locations in town - see website for details) - it has an extensive menu (I'm partial to their pitaya offerings) as does the Palm Greens Cafe (see above). Fresh Juice Bar $-$$.
Greek: There's only one option (that we know of) in town, but it's a good one! We've been consistently impressed each time we've eaten at Greek Islands (139 East Andreas Road, Palm Springs CA 92262) and they have a nice outdoor dining area. It also fits in well for the "something nicer but not too fancy" dining category. $$-$$$
Dessert: There are plenty of tasty sweets all over town, but two places stand apart from the rest. The dessert counter at Sherman's Deli (see above) is legendary - their artery clogging German Chocolate Cheesecake is worth the scolding from your cardiologist - and Great Shakes (http://www.greatshakesps.com. 160 South Palm Canyon Drive, Palm Springs CA 92262), serving up incredibly inventive and delicious milkshakes (don't be intimidated by the long line - they usually can crank through it pretty quickly). Great Shakes $.


Best Restaurants And Cafe In Kathmandu:
There are many restaurants catering to Western buds in Kathmandu. There are many excellent restaurants in Kathmandu that offer the food of your choice at a remarkably affordable price. The Price of food varies with the availability of materials and the demand of customers. However, for 5-10 Dollars you can find the breakfast of your choice. You can find various continental, cuisine in Kathmandu. Chinese food and Indian food are famous among many visitors. Dal, Bhat, And Tarkari is a major food for Nepalese and includes almost all type of nutrients needed for the body. Mo: Mo is Tibetian food that is preferred as tiffin by most Nepalese. As you go up the hill the selection of food varies with climate and altitude.
OR2K Restaurant Thamel:
It is the best restaurant for vegetarian food lovers In Thamel Kathmandu. It provides great music and lively decor highlighted by paintings. It is a good place for special occasions romantic dates and a peaceful environment. Its specialties are middle eastern cuisine which is delicious and plenty full of excellent hummus and falafels.
Fire and Ice Thamel:
It is an old restaurant in Kathmandu famous for a morning cup of Italian espresso or later in the day to share travel stories with friends while savoring delicious Pizzas, Pasta, Organic salad, Desserts, and even a grappa after Dinner. Whilst Italian music and opera play in the background.
Mezze, Durbar Marg:
This stylish rooftop establishment overlooking the Narayanhiti Palace is the jewel in the crown of the Roadhouse group. Situated on the classy shopping street, Durbar Marg, in the heart of the city. The outdoor deck area offers comfortable couches and armchairs with views across the town. Mezze’s state-of-the-art kitchen uses the latest technology to produce its delicious cooking. The menu boasts a varied array of international cuisine, including Roadhouse’s signature pizzas, beautifully crafted pasta dishes, and a variety of grilled meats, veggie dishes, and salads. There is also an extensive wine list – and a meeting room/wine room for connoisseurs and business meetings.
Alice Restaurant GairiDhara:
Alice Restaurant, the name of the company has been originated after the daughter of Mr. Nakul Serchan (co-founder) and his wife. The couple decided to set up their unique restaurant business in Nepal after returning back from Tokyo, Japan where they have had traditional Nepalese Restaurants for many years.
The concept of his new restaurant is to provide a homely for the guests and a large children's play area for the children. While parents spend their pleasant time with varieties of tasty food, children can have fun with a massive slide construction, books, rocking horses, toys, and dedicated babysitters on weekends!
It’s the perfect place for families who wish to enjoy their meals without the constant worry of their kids. Alice’s interior decor, color, and ambiance generate an immense feeling of openness and pleasure.
Himalaya Java Thamel:
In 1999, we started off as the first specialty coffee shop in Nepal to specialize in handcrafted coffee and bakery. Over the years, we have diversified from a small coffee shop to an international franchising Nepalese Coffee Brand with more than 30 outlets around the world.
We believe in maintaining a sustainable business ecosystem by supporting local farmers and Nepali products. Through continuous innovation in technology & process, we hope to become the most inspiring Nepalese Coffee Establishment in the world taking Nepalese Coffee and Culture to the world.
Nepali Chulo Lazimpat:
CHULO is a Nepali word which in English means a stove or various devices with different names in modern days which we use for cooking food. NEPALI CHULO is the derived authenticity of foods from the origin of the Nepalese history of cooking where we serve our guests typical Nepali & Newari food with traditional Nepali Cultural dance and folk music including various other cultural shows which represents more than 100 distinct ethnic groups of Nepal from different communities. We started NEPALI CHULO on 14th June 2004 A.D (2061 Jesth 32, Monday) for the first time from Durbarmarg, a historic palace built by Ranas. A couple of years after its establishment we shifted to a new building at Lazimpath which is also a 200 years old historic palace built by the Rana Regime
We believe in quality service and the world-class service we deliver to our customers is our success. With the broad objectives of customer service in the food business, we are always a step ahead in the improvement of the quality of life of our customers as we do believe in GOOD FOOD FOR GOOD LIFE. Our core values in today’s market are those customers who are satisfied with the service we provided. It’s our brand, our reputation in society which really worth much more than money. But it’s not the one-man army job. It’s an effort of our entire team from the top-level management to the ground level with their utmost dedication which is the key to our success.
Give us a chance to serve you. We promise you would enjoy the ambiance of traditional Nepali cultural dance, folk tunes, and many other cultural shows with the taste of our typical Nepali & Newari food which makes you feel the impression of true Nepal.
Gokarna House Restaurant Thamel:
Gokarna House at Paknajol is one of the most supreme multicuisine restaurants in Kathmandu. The restaurant was brought to life by dynamic personnel who have served as a manager in one of the Japanese restaurants in Toyota, Japan, for 6 years. Situated in the bustling city center, the restaurant offers covered as well as open sitting areas with the best hospitality, ambiance, entertainment, and most importantly sense stimulating food. For entertainment, the joint offers a variety of folk dances from several corners of the mountains and also plays Nepali musical instruments.
Bajeko Sekuwa’s story started about 4 decades ago with its founder Mr. Dinanath Bhandari. During a visit to the airport, he realized the scarcity of places to eat around the area and realized the potential for a food business. With the help of his beloved wife, he started serving mutton BBQ on the streets outside the airport. Soon everyone who tasted his recipe instantly fell under its spell and this humble street vendor and his mouth-watering BBQ became a local sensation.
Being of Brahmin descent with an aged textured appearance, his customers fondly started referring to him as Baje (grandpa), and his small BBQ stall became widely recognized among people as Bajeko Sekuwa. As it was illegal to operate any business around the airport and the irresponsible eating habits of some visitors littered the area with food waste attracting a lot of crows which hindered the flights. After repeated run-ins with the authorities and having to move around a few times, the struggles of his parents prompted Mr. Chetan Bhandari to toil in search of a stable establishment for the family business. With their first eatery in Sinamangal junction, began the journey of a multi-chain family restaurant that has become one of the most successful and recognizable brands in the country today. We are proud that “Bajeko Sekuwa”, the name alone makes one’s mouth water just as it did all those years ago.
Trisara Garden and restaurant !! A magnificent dine-out and hand-out?! Trisara is one of the best places in town. It is counted as the most happening restaurant with parking space and plenty of room for friends and families. In terms of food, it is outstanding and keeps our mouth-watering feeling on and on. Located at a very convenient place on Lazimpat main road and offers you one of the greatest hospitality in Kathmandu.


Explore the refined and wholesome delicacies of Blacksea cuisine.
Light and healthy yet delicious, you must try Aegean cuisine.
From kebabs, to side dishes, fruit and vegetable, sample Mediterranean cuisine.
From the fertile lands of Anatolia, we present Turkish Ottoman cuisine.
With incredible flavors, start off your day with a hearty Turkish breakfast.
As many methods of cooking as there are ingredients, here is a selection of Turkish kebabs for you.
Milky deserts, sherbets, hazelnut deserts, pistachio deserts, find out about the exotic Turkish deserts.
Discover the wide variety of dough-based dishes that you can enjoy any hour of the day.


We have a wide variety of products
to choose from:
Pizza - slice or whole
Wings - single or up to bucket
Wraps - wing, chicken, or tuna....
Subs - Italian bomber, assorted, meatball....
Make your own Hoagie
Sandwiches - pulled barbeque, roast 1/2 chicken, grilled
Do Not Forget Breakfast:
We have bagels, breakfast sandwiches, muffins, cinnamon
(All made fresh daily)
Do you want to have pizza for breakfast?
We are serving a breakfast pizza with sausage, egg, and
If you do not feel like a slice, try our
Jumbo Tater Tot


The TeeRoom was opened in early 2012 combining the experience of a traditional English tea room with the unique world of golf. Inside you will find find over a dozen fresh leaf teas on the menu accompanied by freshly baked cakes and delicious homemade soup. Breakfasts are served all day from 9-30am and our traditional afternoon tea is a perfect way to enjoy a peaceful afternoon.
Whilst enjoying your food you are able to feast your eyes on our wonderful range of pictures and memorabilia of famous golf courses as well as various cards, water colours, flags and even ball markers each representing a club or individual in the remarkable world of golf.
Whether you enjoy golf or not, The TeeRoom is the perfect place to unwind, catch up, and enjoy the company and surroundings of those around you whilst enjoying delicious fresh food.


Wake. Bake. Brew.
Stop in for a cup of Joe, a bag of beans, and good eats.
Divi Tree Coffee is a family-owned, artisan coffee company fueled by our passion for community connection and our obsession for great, quality coffee, done right.
We use the best green coffees on the market, roasted to perfection, and pair them with top quality ingredients to craft the best start to your day. We hope you carry that feeling wherever you go and keep coming back each morning.
Grab life by the beans.
All around the world, including coffee growing regions, our earth has seen rapid deforestation and pollution. Our business actually has the ability to help combat this and turn it around...if we put our heads and hearts together we can help!
Importance of Fair Trade
Fair Trade works to build an economy that supports a better life for farming families through market access, sustainable and equitable trade relationships, advocacy and consumer awareness. Coffee purchased from certified cooperatives must be at or above the fair trade minimum price set by Fair Trade International.
What is Single Origin?
Single origin coffee refers to a single origin as a specific farm or cooperative of farms (who may share milling and processing facilities as well as trading arrangements), or coffee from a single region within a country.
ROAST OF THE MONTH:
ROAST LEVEL: MEDIUM
FAIR TRADE & CERTIFIED ORGANIC
Smooth, winey, full bodies with rich flavors & an aroma to match the season. Medium roast includes origins from Columbia, Costa Rica & Guatemala.
GOOD KARMA, GREAT CREMA
Tiger Stripe Reserve Espresso
RAINFOREST ALLIANCE CERTIFIED
15 cents is donated for every pound of Tiger Stripe Reserve sold to IFAW to help protect the greatly endangered Wild Tiger population!!! Enjoy the exceptional coffee and help preserve one of the greatest wildlife assets of our planet, all at the same time!


Join us for a fun-filled festive season and enjoy our usual great service, tasty food and a little something special.
With imaginative dishes with a festive twist and not a sprout in sight The William
& Florence is the perfect place for a get-together with a difference this year.
For a sociable get-together book a table for lunch and enjoy two or three course
with delicious grazing, sharing, tartines, cured meats, cheeses, pates, dips to start,
choose a tasty, seasonal main course and then perhaps a selection of sweet treats to round off your meal.
We’ll be serving our usual mixture of grazing boards, tartines and seasonal specials throughout December – it’s a busy time of year so don’t forget to call us on 01603 660706 to book your table.
The William & Florence is the perfect place for a fantastic party! From fizz, mulled wine or Christmas cocktails when you arrive to delicious finger food, bowls of hearty festive dishes and tempting sweets to keep you and your guests fuelled for a fun evening, We can reserve an area for you – or even the whole pub if you’re planning a bigger event. Please contact us for more details and availability.


“Ahaar Consumer products Pvt. ltd.” is a well Established company since 1985, which has been catering as per varied Indian food products from “breakfast to Dinner”, Food which is nutritious and satisfies requirements of direct consumer. All the products are made under extremely hygienic state in order to get the purest form of food items for customers.
We have an vast industry experience and market knowledge that has led to provide an unmatched range of food products to customers. All the products are delivered at the most competitive prices and prompt delivery timings.


Sharpsburg Family Worship Center will host free summer lunches for children younger than 18 at 610 Clay Street as the liaison for the state’s Summer Food Service Program, administered through the Department of Education and the Department of Agriculture.
Greater Pittsburgh Community Food Bank sponsors the event. More than 120 children are served weekly. Breakfast is served from 9 to 10 a.m. weekdays and is followed by lunch from noon to 1:30 p.m.
No registration is required and there are no income limitations.
The program begins June 15. It aims to supply continued access to nutritious meals with daily staples like yogurt, milk, fruit and cheese. Meals continue through Aug. 14.


Bulking vegan diet, vegan bodybuilding recipes
Bulking vegan diet
This diet was important with bulking stack, since the bulking phase requires the maximum amount of protein to build up the muscles, and the protein is converted to muscle tissue while you're at rest. You would have had to eat only 50 grams of protein with this diet. With all this, I did try to get a good mix of carbs. I would often hit 60-65% of my calories from the carbs when I began, russian hgh for sale. When you're eating a high fat diet, you can sometimes find that you need a boost of calories from the diet to fuel muscle growth. I would increase my carbs from 50~65% of my daily calories to ~85~95%, anavar zonder nakuur. The amount was adjusted depending on the time of the day, and how heavy the meal was. I also did some research on different ways to fuel protein. The general rules are: First, you need to consume ~45g of protein per pound of body weight. Second, it should be mixed throughout the day to make sure you get all the nutrients you need. Third, it should be in small, consistent doses, bulking you. Fourth, you should be getting enough carbs in your diet to make use of the energy the protein was helping to provide. I would typically eat 1 or 2 of these meals per day, train 09084. These two recipes are ones that I use on the go, bulking you. To start, I'd eat 1 serving of: Beefsteak with broccoli and avocado: 65g of carbs, 3g protein, 9g fat. Chicken (2 whole birds and 2 pieces) with roasted root vegetables: 65g of carbs, 4g protein, 5g fat, bulking vegan diet. Chicken (3 whole birds, 2 pieces) with black beans and rice: 70g of carbs, 15g protein, 7g fat, diet vegan bulking. Chicken (2 whole birds and 2 pieces) with cilantro and cotija cheese: 75g of carbs, 24g protein, 5g fat. Chicken (2 whole birds and 2 pieces) with carrots, onions, and green peppers: 75g of carbs, 37g protein, 8g fat, winstrol results after 8 weeks. This way I have chicken and veggies in one pan, with broccoli in another pan. To finish the meal, I would drink enough beer to make up for the carbs. It makes sense, I feel like beer helps me feel full, and a large serving would fill me right up (after all, I'm working out everyday, and I'm not the biggest drinker).
Vegan bodybuilding recipes
Plus, some of the bodybuilding meal prep recipes will make you droolwith excitement: Baked Egg Nog, Caramelized Onion and Black Bean Chili; or this Creamy Potato Salad with Chives. 5, serovital-hgh dietary supplement side effects. Avoid Lifestyle Substitutions. A lot of protein-packed nutrition, while convenient, will get boring, and won't have the real appeal, what is the best sarm for building muscle. Don't look for protein powders and protein bars. They often have an artificial ingredient in them, which just makes sense for a diet pill, for example, but not something you get through your whole day. And if you really need protein – for example, after a workout—then a protein powder with a full serving of protein will add lots of energy and muscle to the table, sarms cycle recomp. The goal at this stage is to create the illusion of a diet, while staying on the right calorie and macronutrient count. (If you're trying to build muscle, or if you've recently got some fat to lose, you may also want to be more careful about substituting certain foods for others, andarine and ligandrol stack.) 6. Find the Best Protein Packaging, natural bodybuilding stacks. As a general rule, choose products that have a little more nutrition than average. A standard 3- or 6-piece meal pack will have the majority of your daily-sugars, anavar cycle for sale. But if you know that you're going to be eating a LOT of protein-rich foods in your diet, such as protein shakes, bars, and protein bars, buy those in bulk, lgd 4033 co to jest. If you can get a 30-pack of protein shakes, there's no reason you can't go to an 8-ball of protein bars, like this bar, vegan recipes bodybuilding. 7. Limit Calories, decaduro funciona. When it comes to maintaining or even increasing body fat levels, the best bet is to stick to the calorie deficit guidelines outlined below. A 3- or 6-pound weight gain is no big deal if you're going to maintain the exact same waist line without ever gaining much of anything, vegan bodybuilding recipes. But if you're eating 500 to 750 calories per day, that means that it's okay to maintain your calorie level, or even increase your fat loss, with only 3 to 7 pounds of weight gain, depending on what you eat. If you're trying to lose some extra weight without adding some additional muscle or bone mass, you may want to consider eating more carbohydrates, including whole grains and fruit, what is the best sarm for building muscle0. 8. Don't Overload in the First Two Weeks, what is the best sarm for building muscle1.
Ostarine mk-2866 can and will suppress your natural testosterone production in longer, higher dosed cycles, so a SERM PCT is needed. If you try to start on a PCT right now, you will probably end up with a plateau, and that will be where you end up. To put more emphasis on the need for a proper PCT: 1. You need a proper PCT. If you start on a PCT and it sucks, you won't gain muscle fast enough and you will probably get a fat crash as well. 2. You need more protein than your body is used to. The more protein you're pumping into your body, the more time it takes for your metabolism to adapt to it. If your PCT is high, you'll slowly take some muscle loss and fat mass with it over time. You still need protein to grow and have testosterone and growth hormone production, so more often than not, it's best to stick with something in the 200-500g range for PCT's, even if your current PCT is too high. 3. The faster your metabolism adapts to increased protein intake, the better. Most PCT makers will have the recommended daily allowance ( RDA) for protein (typically in the 500g range) when you start, and even though some people say RDA's are way too high for PCT's, I don't think it is, in my opinion (unless RDA's are too high as well). What is important to note is that the faster your metabolism adapts, the more protein you need to keep pace with the increase in metabolism. 4. You need to take the correct supplements for your goals. Many PCT makers tend to over do some of this (i.e. they might have a 1:10 ratio with whey protein). You don't actually need 1% of your RDA, but do need enough that it will help keep your body insulin stable and your growth hormone level in check. If you take too much insulin, your body will try to get more protein at once, and it will be inefficient. If your body already runs a surplus, you will end up having to take even more protein as your body starts to break down the excess. There are also a lot of supplements out there that will just be bad for you, and you should stick to what you like and what you're comfortable with. 5. You need to take your nutrition seriously. Many PCT makers have claimed they take their nutrition seriously and are serious about their formulas. But if you are putting a lot of thought into your diet, and you How to create a muscle building vegetarian meal prep ; black beans; kidney beans; garbanzo beans/chickpeas; tofu; tempeh; lentils; peas; quinoa. Formula 1 racer lewis hamilton has taken to instagram to celebrate the success of his weight gain on a vegan diet. Create a custom 3000 calorie vegan diet plan with 1 click. Eat this much is an automatic meal planner that works for every kind of diet, including weight. Here's a meal plan and grocery list generated by vegan. Io for our bulk up example earlier Obviously, vegan protein powder-- 20-40g/shake · cliff's builders bars-- some have no animal product, 20g/bar · field. Beans, such as black beans and red beans · vegetables, such as artichokes, avocado, and asparagus · vegan meat replacements,. Bodybuilding protein waffles recipe. But it is not suitable for a vegan diet due to the presence of egg whites (main protein supplements). Discover vegan bodybuilding 101 - meal plans, recipes and nutrition: a guide to building muscle, staying lean, and getting strong the vegan way (revised Related Article:


I’ve been a chef for years, so I know the important tips for baking chocolate-chip cookies.
Using the right sugar and chocolate can help match the cookie to your preferences.
Make sure to gently fold in the flour, and let the dough rest in the fridge for at least a day.
The best cookies are slightly chewy and a little bit gooey with a crispy edge, and there are simple ways to achieve those results in your own kitchen.
Butter is key, so choose a good one
For cookies, butter is definitely a better fat than oil or other substitutes.
Using butter in your dough makes for a fluffy, crumbly texture, and the little pockets make the mix airier once the cooking process begins and the fat melts.
If you’d prefer to have even more control over how your cookies taste, opt for unsalted butter and adjust your recipe accordingly.
Select a sugar based on your preferred taste and texture
Sugar is one of the biggest variables people often overlook when baking. It affects everything from the flavor and color to the texture of each bite.
When deciding what sugar is best for your desired results, there are a few factors to consider.
Look at the size of the granule. White sugar, which is commonly used for baking, is ground into small enough particles to mix into the dough without sticking together.
Brown sugar also has small granules and differing amounts of molasses incorporated into the mix. And turbinado sugar is a less refined alternative with the surface layer of molasses rinsed.
Powdered and coarse sugar are both better for decorating than baking.
A mix of white and turbinado sugar will provide little pockets of sweet, caramelized crunch, though using light-brown sugar should lead to an extra-moist center.
Be mindful of how fresh your flour is
Whether or not you’re using self-rising flour, first make sure the ingredient is still fresh. The rising agent in self-rising flour can become inactive over time if it’s exposed to too much oxygen.
However, regular flour can be made self-rising by adding 1 teaspoon of baking powder for every cup of flour.
And always check for bugs (nicknamed pantry weevils) in previously opened bags — they’re insidious and can derail a great cookie. Sift the ingredient if there’s any doubt.
Always cream the sugar and butter
Even though you may have forgotten to leave the butter out at room temperature and it can be a pain to break out the electric beater, don’t skip creaming your sugar and butter together.
It may seem like a small thing, but it ensures evenly distributed butter and sugar in every part of the dough. Plus the process adds a touch of air, which should make the dessert crumble in the tastiest way.
Simply beat the ingredients with a whisk, electric or not, until the combo becomes light and fluffy.
Gently fold in the flour to keep the dough airy
In baking, folding means gently adding the ingredients to a mix.
Cookie doughs are far more forgiving than soufflé batters, but they can still be deflated with too much mixing.
To avoid this, add the flour to the creamed sugar, butter, and egg mixture in stages and gently mix from bottom to top until just combined.
Instead of chips, use your favorite kind of chocolate bar
From milk to dark, everyone has a go-to type of chocolate, so opt for your preference when making your favorite cookie.
That said, replace classic chocolate chips with chunks by roughly chopping a bar of your choice. Add the contents to your dough with a wooden spoon for the best distribution.
Rest your dough for 24 hours
This simple step is an absolute game changer.
Resting the dough in the fridge for at least 24 hours allows the gluten strains to relax, making for a more tender cookie. The flavors also meld and deepen in a really great way.
Divide your dough into equal, medium-sized cookies
To get the best results in the oven, make sure your cookies bake evenly by equally dividing the dough.
Use a small ice-cream scoop (or half of a large one) to keep the cookies consistent. You can also roll the dough into a tube, chill it, then slice it up.
Carefully watch the clock
Timing is everything when it comes to cookies. A few extra minutes can make the difference between soft and chewy or crispy and crumbly.
Set your timer for several minutes fewer than advised and check in on how your cookies are doing. They should’ve spread and browned in the baking process and smell toasted and ready.
Read the original article on Insider
- Calling All Curves – 12 Curvy Home Decor Objects to Style at Home
- Krylon® Rust Tough® with Anti-Rust Technology™ Extends the Life of Outdoor Furniture and Décor
- If You Have This Piece of Home Decor, "Destroy" It — Best Life
- Why Prince Charles is forbidden from redecorating London home without consent
- What Is Maximalist Home Decor? The Colorful Aesthetic, Explained


FDB design and produce horizontal tanks to stock milk or other food liquid, they can be equipped with cooling and/or heating system on the customer requirements.
It results a good solution to store the milk and maintain it at some temperature.
The tank can be equipped with crawl space, where can flow cold water, cold gas or hot water in order to get a specific temperature, and can be insulated to maintain the temperature inside the tank and a stirrer inside to get stirred the milk in the tank.
All parts in contact with product are in AISI304, the tank is equipped with height-adjustable feet.
In the table it is reported the capability of the standard horizontal tank provided by FDB.
|Capability of Vertical Tank|


Proposition 37; Vandana Shiva; Agritourism in Hawaii
Listen to/Watch entire show:
Proposition 37 is a hot button issue on this year's California ballot. The bill would require the labeling of all genetically engineered foods or "GMO's" on food packaging. LA Times science reporter Rosie Mestel weighs the pros and cons of both sides of Prop 37 and New York Times writer Mark Bittman outlines his ideal food label which would require more than just a label for GMO's. Professor Per Pinstrup-Andersen suggests that the development of genetically engineered seeds could help end world hunger and activist Vandana Shiva lays out her reasoning for fighting against seed patents. Jonathan Gold reviews the latest manifestation of cult favorite Starry Kitchen. Russ Parsons recalls his agritourism trip through Hawaii. and Hawaiian chef Sam Choy discusses one of the islands' signatures dishes - poke. At the market, Laura Avery talks to farmer Nate Petiso about his winter greens and chef and restaurateur Akasha Richmond explains how to cook them. Plus, independent producer Gideon Brower offers us a special "mini-market report" from 7-11.
Banner image: 7-11 stores nationwide are selling coffee in election-themed coffee cups. At this Santa Monica outpost, Obama cups are outselling Romney cups. Photo by Gideon Brower
Market Report ()
Nate Peitso owns Maggie's Farm. This time of year he has a lot of bitter greens like frisee, escarole and kale. He likes to pair sweet fall fruits like persimmons with escarole in a salad and likes to highlight frisee in a lardons salad with a poached egg and bacon.
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. She's excited to cook with Asian greens as well as bitter greens from Maggie's Farm.
Both Peitso and Akasha Restaurant will be represented at Localicious at the Annenberg Beach House on Sunday, November 4.
The Mini Market Report ()
Gideon Brower is an independent producer. He talks to S.K. Ahmed aka "Comet" who works at the 7-11 on the corner of Pico and Lincoln in Santa Monica about the seasonal items, including election themed donuts and pumpkin coffee -- at 7-11.
The Pros and Cons of Proposition 37 ()
Rosie Mestel is a science reporter for the LA Times. She speaks to KCRW's Chery Glazer, host of Morning Edition, about the pros and cons of Proposition 37. The initiative on next week's California ballot would require the labeling of genetically engineered food.
Want to know more? Which Way, LA? hosted two recent discussions about Prop 37:
Mark Bittman's Ideal Food Label ()
Could GMO's Feed the World? ()
Per Pinstrup-Andersen is a professor of food, nutrition and public policy at Cornell University, and the 2001 World Food Prize Laureate. The professor believes that combating world hunger must include the use of genetically modified foods.
Vandana Shiva Questions Seed Patents ()
Vandana Shiva is a trained physicist turned environmental activist. She started the organization Navdanya to fight against seed patents and to support organic farming and free trade. You can learn more about her fight against seed patents at her website, Seed Freedom.
Sam Choy, the Godfather of Hawaiian Cuisine ()
Chef Sam Choy is often called the Godfather of Hawaiian cuisine. He talks to Evan about Hawaiian poke, a type of ceviche. You can try his poke at his Pineapple Express food truck which is on the road in Los Angeles. Follow the truck on twitter at SamChoysPX to find out where it is.
If you'd like to make poke at home check out his recipe for Hawaiian Style Poke on the Good Food blog.
Agritourism in Hawaii ()
Russ Parsons is the Food Editor for the LA Times. He talks about his recent trip to Hawaii where he discovered farm stays, toured coffee plantations and ate tropical fruit for breakfast.
Starry Kitchen 3.0 ()
Jonathan Gold reviews the new manifestation of Starry Kitchen, the third location for this unusual restaurant that has garnered a cult following. This time the restaurant is housed in Tiara Café, a breakfast and lunch spot in LA's Fashion District. Jonathan recommends the Singapore chile crab, bo la lat, xo fried rice, claypot striped bass, crispy tofu balls, apple fritters and osmanthus panna cotta. Take note, if you want to order the Singapore Crab be sure to call two days in advance to reserve it.
Starry Kitchen at Tiara Cafe
127 East 9th Street
Los Angeles, CA 90015
You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.
Engage & Discuss
BROUGHT TO YOU BY


When I was dating my husband, before we got married, his family cooked a big Chinese dinner. Ever since then, I have loved beef and broccoli. Then one year My mother-in-law gave me a recipe book for Christmas with the beef and broccoli recipe in it. Because it takes so much time, at least too much for my liking, I made it in a crock-pot. I changed a few ingredients around but to me it taste just the same.
Mama Lewis' Crock-Pot Beef and Broccoli
6oz Beef slices
3/4 cup Water
1 Beef bouillon cube
1 Tbs Soy sauce
1 Tbs Oyster Sauce
1 1/2 tsp Grape Juice (white grape juice works too)
1/2 tsp Sugar
1/8 tsp Ginger
2 tsp Garlic
Cornstarch enough to thicken sauce. (about 1 Tbs)
1 lb frozen Broccoli
Spray your crock-pot with cooking spray before you begin. In a crock-pot combine, uncooked, cubed, Beef, water, bouillon cube, soy sauce, oyster sauce, juice, sugar, ginger and garlic. Let the meat marinate and cook for about 1-2 hours on high. Once the meat is cooked add corn starch and mix. Then add the broccoli and cook for about 1 more hours on high or 2 on low. Then you are done, but you may want to take the lid off and have it cool for about 15-20 minutes.


Topic «Eating out» (Топик на английском языке «Едим вне дома»)
In today’s rapid society, people can afford to spend less time for eating, let alone cooking. That is why eating out has become so popular, and there is no doubt that it’s here to stay. In fact, it seems that you simply can’t get away from it. People are too busy to cook and eat proper meals. Young people pick up the idea that speed means excitement, whereas anything traditional is slow and boring. As a result, they turn down traditional food and go for eating out instead. While eating out we can choose from a wide range of eating places. The busiest tend to be fast food restaurants which are popular with young people and families. Many people eat out in Italian restaurants, takeaway from Chi¬nese and Indian restaurants are also popular. We often order in (or have a meal delivered to our home by a restaurant). Fewer people go to smarter, more expensive restaurant where the food is served on the one hand more slowly, but on the other hand deliberately for you.
In different countries people have their own traditions while eating out. Brazilians nev¬er eat lunch at the office, they always use a knife and a fork to eat, even for pizza or sand¬wiches. Many Filipinos like eating soup, meat, vegetables and a lot of different sauces. Rice is a part of their every meal — they even make desserts with rice and coconut milk. It is polite with them to leave a little food on the plate at the end of a meal. In Finland there are a lot of national dishes such as smoked fish and hot soups. In the streets there are stalls which sell sausages, Finland’s favorite food.
One of Britain’s best known meals which represents British cuisine is fish and chips. It can be served both in luxurious restaurants and pubs. The fish is covered in batter (made from eggs, milk and flour) then fried in hot oil. When cooked, the batter is crispy and the piece of fresh fish inside is soft. This is served with chips, pieces of deep-fried potato, which are then sprinkled with salt and vinegar.
Belarusian cuisine comes from the same sources as Lithuanian, Ukrainian, Polish and in later times Russian. The history of gastronomy in Belarus reveals a highly exotic rather than a poor cuisine. Geographical location and weather conditions in Belarus resulted in a wide use of such products as forest mushrooms and berries, herbs, apples, pears, river fish, dairy products. Belarusian cuisine is known for a big choice of potato dishes. Rich soups are dressed with sour cream, as well as cold soups refreshing for the hot summer periods. It is traditional for Belarusian families to make marinated mushrooms and vegetables, based on home recipes. Pork is widely used in home — made sausages. Low fat pork and beef are mostly roasted not fried. Most of Belarusian desserts are made from forest berries or garden fruits from which kisel (thick sweet drink) and puddings are made. However nowadays you can enjoy a big variety of delicious very creative cakes, pies, cookies, pastries, pud¬dings. Various kinds of cereal such as wheat, rye, barley, buckwheat, oatmeal are common for cooking desserts, porridge and breads.
As a rule Belarusian people have breakfast, lunch, dinner and supper. The most sub¬stantial is dinner which consists of a starter, the main course and dessert. For certain reasons most Belarusians prefer to have a meal at home. For those who are not afraid to experience eating out I will recommend the restaurant «Korchma». There is a varied menu at the restau¬rant, which includes a fantastic salad bar, a wide choice of vegetarian dishes and superb Belarusian cuisine. The staff are very friendly, helpful and polite. They look smart in their uniform. The service is fast and efficient. Splendid decor, good music, an exclusive wine list add to healthy appetite and good emotions.
Unfortunately many people today have unhealthy eating habits. Teenagers eat more processed food than ever before. When eating out, they choose fast food restaurants for the obvious reasons. They are cheap, and filled with people their own age. However, fast food restaurants are not the only source of unhealthy food. The modern day families have both parents working outside the home and this means parents don’t often have the time to pre¬pare healthy nutritious meals for their family. Supermarkets are filled with prepackaged, instant foods, tinned soups, frozen ready-made dishes, fizzy drinks, crunchy crisps. All of them can affect our health in a different way — get calcium out of bones and teeth, cause behavior problems, clog up arteries, because they are full of fat, sugar, chemical additives, colorings, phosphates.
The most obvious health problem of eating fast and junk food is putting on weight. Teenagers are at risk of developing diabetes which is connected with obesity. Fast and junk food can influence a person’s body in many ways. The food we eat affects our brain work, emotions we have, our energy, strength and weight. One more important thing to watch out is a serving size. The portion sizes have increased a lot. The average size of a hamburger in the 1950s was 42g, compared to our supersize version weighing in at 230g today.
Another contributing factor to unhealthy eating habits is irregular meal times. Most people skip breakfast because they don’t have time. Lunch is also a problem. A lot of people use lunch time to socialize or run errands and they don’t want to spend a lot of time eating. As a result the most popular foods at lunch time are snacks. These come in the form of burgers, fries, hot dogs or sandwiches which are on white bread with plenty of mayonnaise. After school most young people fill up on biscuits, crisps. Combined with sugary soft drinks the average young person’s diet is unhealthier now than it has ever been.
Our bodies need variety. To stay healthy, we should follow simple rules such as to go for meals that have a balance of low-fat meat, fruit, vegetables and breads. It’s important to watch our serving sizes. When in a restaurant ask for half servings, share a meal with a friend, or take half of your dish home. You can ask for a doggy bag in some places. Order baked or grilled (not fried) meat, including turkey, chicken or seafood. Salads and vegeta-bles make healthier side dishes than French fries. Choose fresh fruit instead of sugary, high-fat desserts. If you start making healthy choices now, your body will thank you later. It’s OK to go on junkies every once in a while as long as your diet is generally good.


Texas Bar-B-Q Joint
In 1977 Richard and Tina Mogab moved their family from Rochester, New York to Houston, Texas. They relocated to pursue careers, father Richard as a Master Plumber, mother Tina in Real Estate. They owned their own businesses and yearly the Mogabs entertained their family, friends, business associates and customers at their home by throwing an annual barbecue. Richard, as a hobby, built meat smokers. He developed his own recipes for, and the art of making great Texas BBQ. The conversation at the Mogab’s annual barbecue always included talk of one day opening a restaurant in the Rochester, New York area.
The Mogab’s son Richard (Moose) moved back to Rochester in 2000 after graduating from Texas A&M University. In 2007 he convinced his mom and dad to return to Rochester to, “Make the dinnertime conversation into a reality.” In May of 2007 Taste of Texas Bar-B-Q, 122 S. Union Street, Spencerport, was born.
The business is build on the BBQ skills the Mogab family developed with mesquite slow smoked meats, tender baby back ribs, beef brisket, hand-pulled pork, smoked chicken and southern homemade sides made with favorite family recipes including Moose’s Mac & Cheese, Aunt Clara’s Broc & Cheese, Sitti’s Baked Beans, Tina’s Potato Salad, Mama’s Fried Green Tomatoes and many more. Also on the menu are a NY Fish Fry, Beer Battered Shrimp and Grilled Salmon choices. There are traditional Southern favorites including Chicken Fried Steak or Chicken Fried Chicken with Country Gravy. There are steaks, burgers, plates, soups, salads and of course, corn bread muffins. A complete Kid’s Menu is also available.
Their Signature Dish, and what sets the now named Texas Bar-B-Q Joint apart from other BBQ restaurants, is the Outlaw Potato. An over one pound baked potato stuffed with butter, cheese, sour cream, bacon, and chives, piled high with your choice of bar-b-q beef, bar-b-q chicken, or pulled pork, sure to satisfy a Texas size appetite.
In August 2014, they opened their 2nd location, the Outlaw Potato Shack, 3160 West Ridge Road (in the Lowe’s Plaza), Greece. The shack is a Drive-Thru location with a limited menu that features the Outlaw Potatoes, Ribs, Sandwiches, Sides and Salads. They focus on, “Great BBQ fast, even faster than fast food, with way better food.”
In August of 2016 the third location was opened, a full service, full menu restaurant, RIT Restaurant, located at 200 Park Point Drive in Henrietta. All of the Texas Bar-B-Q Joint’s great food is made fresh daily at each restaurant location.
Since 2004, Texas Bar-B-Q Joint has had a full service catering business. They offer a large variety of authentic Texas-style BBQ dishes. Texas Bar-B-Q Joint can cater large or small events, service for 10 to 1500 people.
Sadly, in April 2016 father, Richard Mogab passed away after a short battle with lung cancer. Visit his tribute page on the Texas Bar-B-Q Joint’s website www.BBQRochester.com.
For complete menus, to order online, schedule catering service, or for more information visit www.BBQRochester.com.