I usually tell anyone who asks that I live in Pittsburgh… but that’s not quite true. I did live in Pittsburgh proper for several years before spending time in a few suburbs. My husband and I have been in Monroeville, a suburb 15 miles east of the city, since 2014. Monroeville is best known for the 1978 version of Dawn of the Dead (filmed at our mall). It also pops up in Zack and Miri, a My Chemical Romance song, and a Stephen King novel.
Many people who grew up in this area say that it has been going downhill in recent decades. Admittedly, Monroeville has had quite a few negative news stories break since we moved here. But at the heart of it, Monroeville is a Steelers-loving, yinz-saying neighborhood with a surprisingly good variety of restaurants.
Along Business 22, the main highway you take to drive through Monroeville, you will see a plethora of fast food joints. Taco Bell, Chic-fil-a, McDonalds, it’s the dream of someone headed to Pittsburgh looking for something quick and adequate. When we first moved here, we spent a lot of time dining at these fine establishments, worried about trying local dives and feeling disappointed. How could there be a good Indian restaurant in the suburbs? We’ll stick with Subway. But, of course, the same old same old gets boring pretty quickly, and we started to break out of our shells and get a taste of the local flavor.
It’s been hit and miss, but we’ve discovered some amazing places to eat that are slightly off the beaten path. Here are the places I recommend if you’re making a stop in Monroeville and can’t stomach another Panera panini:
There are several places to get a hoagie, but none are as amazingly delicious as Rudy’s. I typically get the baked Italian, and they usually talk me into a side of fries that I never finish. I could sit here trying to explain how fresh and delicious the subs are, but I’ll just say… this is a damn good sandwich.
We just recently tried DeNunzio’s and we’ve already been back twice. Not only do they make the BEST balsamic dressing I have EVER had (including in Italy), but their Italian food is authentic and filling. Maybe too filling. Expect to pay for dinner and leftovers for lunch the next day. We like the meatball appetizer, but honestly, you get so much food here, as well as bread to snack on, you really don’t even need to add extras to the meal.
This is probably our most-visited restaurant in Monroeville, because they make food like our parents. Only better. And possibly cheaper. Their breakfast deals can’t be beat, and they put the McDonald’s dollar menu to shame with their quality. They are also a great place to get a Pittsburgh salad for lunch or ribs for dinner. We like to bring out-of-town guests here because they have something for everyone.
We’ve been to most of the places on this list MANY times, but have only visited India Garden once. This is mostly because my pregnancy cravings have not included curry and naan. But when we DID make the trip, we were not disappointed. While I think many people don’t realize that it’s here (it is in a semi-abandoned plaza), it always seems to be the venue for beautiful Indian wedding receptions and parties, for good reason.
Get the tofu rad prik. That is all. Or get something else. It’s all good.
I bet you never expected to see mall food on the list. But I love Sinbad so much, I needed to give it a shout out! Not only do I love Mediterranean food, but in a sea of greasy pizza and overcooked Chinese food, it’s nice to have a healthy mall option that is both delicious and nutritious.
I really love their shawarma salad, but be sure to try it out with a variety of dressings and sauces. A bonus for this place? The employees always seem happy to see you, and are happy to explain anything on the menu you are unfamiliar with.
When people talk about Nakama having the best sushi in Pittsburgh, I cringe. Not only are there better options right in the city, but in my opinion, they don’t even come close to Yamato. We spend a lot of time here on Wednesdays, when select rolls are 50% off. I’ve even been able to eat here while pregnant because I LOVE their sweet potato tempura.
You can also choose their hibachi, which is as yummy as it is entertaining.
Travelling with Rover? Stop by Dad’s! Their food is good pub fare and they are one of the most dog-friendly spots in Monroeville. Bring your best friend by in the summer and you can get a great spot on the deck. The waiters are also great with bringing your pup water as they need it! (And sometimes a snack).
Good local beer, good pub food. I’m never disappointed when we go here, but I need to write a reminder on my calendar to check it out on trivia night.
While we never order this for take-out, we love to eat in at Anthony’s with a large prosciutto pizza. It’s closer to a traditional Italian pie than most places around here, and their baked wings are unique and tasty. If you tell them you’ve never been there before, they will bring you a few to try for free. Don’t say no!
Mad Mex is a local chain, spread throughout Pittsburgh and the suburbs. It’s known for its HUGE burritos, particularly its seasonal Gobblerito: A full Thanksgiving dinner in a tortilla. (I’ve tried it twice, finished it once).
While my husband typically goes for a classic burrito, my favorite is the tofu tacos. I typically eat them without the tortillas, bowl style, but don’t assume they are healthy. They boast a ton of calories, and are completely worth it.
My husband loves it here, more than competitor Patron. Personally, I think it is good, that Patron is good, and that most Mexican restaurants are good. But they do have a friendly staff and a dang good queso.
Of course, we haven’t tried out EVERY restaurant in Monroeville. Here are some recommended places we still need to try:
- The Wooden Nickel
- Udipi Cafe
Before you make a stop at Arby’s or Pizza Hut, consider one of these local treasures as you make your way into the city. Maybe you’ll even see me there!
(All photos via. Yelp)


Mummy cut a big carrot into 5 this evening and we all had a piece (including Mummy) – but what are we meant to do with it? We’ve never had anything like that before. We watched our Cavies brothers as they tucked into it with gusto, and thought we had better do the same, but it was strange trying to eat it. I can’t say it’s my favourite food, but Mummy seemed pleased once it had gone. I just hope that we don’t start to turn into rabbits now – we wolfed down our normal food in the hope that the carrot wouldn’t have time to change us.


The MODERN Catalan SPANISH "Bikini" has opened inside Akasaka Biz Tower, located within the exciting new Tokyo entertainment space at akasaka Sacas.
Presented under the supervision of Josep Barahona Viñes, Japan’s preeminent expert on Spanish cuisine, MODERN Catalan SPANISH represents a great opportunity to enjoy casual dining on authentic Spanish food, based on the traditional cuisine of the Catalonia region evolved to a more modern style.
The Catalonia region, surrounded by mountains and sea, is well known for its remarkable cuisine utilizing all manner of fresh ingredients from mountain and sea: nuts, game, seafood, and more.
In Spanish, the term “bikini” refers to a simple hot sandwich of Jamón ibérico (Iberico ham) and cheese.
Our restaurant was named to evoke all the associations of the “bikini”: modern sensibilities fused with rustic warmth and an emphasis on quality ingredients.
Inside, the premises are divided between a restaurant space and a bar space, in order to best suit the intentions of our patrons, whether dinner, a light meal, or a drink or two at the bar.
MODERN Catalan SPANISH "Bikini"
Floor 1, Akasaka Biz Tower, akasaka Sacas, 5-3-1 Akasaka, Minato-ku, Tokyo 107-6301
Phone: 03-5114-8500 Open: 11am – 11pm (last order 10pm)


Today I dream about trying all these recipes involving squashes and pumpkins - the hit of every autumn and winter :)
The season for squashes is coming and it always brings autumn to my mind. I love the sweet, rich flesh inside protected by the beautiful thick skins that you can use for decoration in so many ways. Today I would like to show my favourite ways of preparing squashes and pumpkins - some are sweet, the others savoury. Now choose your favourite! :)
Roasted Pumpkin Wedges
This is the easiest way to serve pumpkin and also my favourite one. You simply drizzle the pumpkin with olive oil, add garlic cloves and fresh sage leaves, then roast until soft. Simple and delicious! Get the recipe here
Cinnamon Pumpkin Bread
|Photo from Whatkatieate.blogspot.com|
It looks mouthwatering! I love the heart-shaped cream cheese filling, plus cinnamon and pumpkin make such a great combination. Find the recipe here
Spiced Up & Stacked Pumpkin Butter Pancakes
|Photo from Slowlikehoney.net|
That looks like a perfect breakfast on a rainy, cold autumn day!
It's guaranteed to boost your mood :) Click here
for the recipe!
Roasted Butter Squash Lasagna
|Photo from Ohsheglows.com|
That's a great alternative if you feel bored with the traditional lasagna. Roasted butter squash, goat cheese, bacon and fried sage - it must be good! Find the recipe here
Silky Smooth Pumpkin Pie
|Photo from Perrysplate.com|
This recipe comes from the Smitten Kitchen
so you know it's good :) It's my must-try!
Butternut Squash Gratin
|Photo from Smittenkitchen.com|
Delicious and healthy - it's full of herbs, nuts, oh and...Gruyere cheese ;) Click here
for the recipe!
Butternut Squash Soup
|Photo from Etsy.com|
Butter squash soup is a classic but this version also involves pancetta
and my favourite herbs.
The perfect way to get warm up after a long walk! Get the recipe here
Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
|Photo from Italiandish.squarespace.com|
The name says it all - it must taste heavenly! Find the recipe here
Smashing pumpkins :)
|Photo from Une-deuxsenses.blogspot.com|


Thank you to everyone who lends a hand, a couple of feet, funding, prizes, gifts of food and more to make this event a yearly success!
This year, the tallies are in! Over 3000 pounds of food, $1550 raised for the LRCA Food Bank! You can check out your results here.
Next year… November 28, 2018 is the date! Mark your calendar for registration… and keep checking the website for details on when it opens, because it sells out fast!


Each recipe in this cookbook edition showcases the creative culinary spirit of our Customers - Extraordinary Recipes by Everyday Cooks. The recipes show just how easy it is to ‘gourmet up’ everyday dishes. The cookbook features 92 recipes, from Appetizers to Soups, Breads & Eggs; Salads & Dressings to Meats, Poultry & Fish; Potatoes, Pastas& Grains; Vegetables; and Desserts. 30 different oils and 30 different vinegars from Fustini's are used throughout the cookbook.
Fustinis obviously enjoy foods that pack a flavor punch. You'll see recipes with robust-tasting cheeses — among them goat cheese, gorgonzola, feta and Gruyere — as well as pungent herbs and spices like rosemary, cilantro, tarragon, curry, cinnamon and cayenne.Fustinis aren’t afraid of trying unexpected combinations. You'll see recipes calling for strawberries and salmon, romaine lettuce and coconut, and duck and fig.


"THE GREATEST MEDICINE OF ALL IS TO TEACH PEOPLE HOW NOT TO NEED IT."
The Health Menace of Artificial Sweeteners
Most people can not get by without some sweetness in their lives. Yet, many of these have meanwhile learned that the consumption of refined sugar is linked to obesity, premature aging, and many degenerative diseases, including cancer.
Looking for calorie-reduced alternatives to refined sugar, people often resort to sweetening their beverages with artificial sweeteners such as Nutrasweet or Equal ( Aspartame !), and choose Aspartame-containing varieties of soft drinks like Coke Zero, Pepsi Max, etc., over ordinary soft drinks which contain 10 teaspoons of refined sugar (= 40 g of sugar providing 160 sugar calories ) per 12 oz. can. Unfortunately, Aspartame is an artificial sweetener which nutritionally belongs to the so called “excitotoxins”, and is even far more detrimental to human health than refined sugar. It is, in fact, the most dangerous one of all artificial sweeteners. Although the three components of Aspartame – Methanol, Aspartic Acid and Phenylalanine - are found in natural foods, these become a deadly health-hazard, when isolated from their original food sources :
The neurotoxic Methanol, which makes up 10 % of Aspartame, is metabolized into formaldehyde and formic acid, which are both deadly cancer-causing poisons. The other two components of Aspartame, Phenylalanine ( 50% ) and Aspartic Acid ( 40 % ), are amino acids which occur naturally in food as part of complex protein molecules which usually take many hours to break down and assimilate. When they are ingested in their isolated form, merely fused together by the deadly Methanol, they require no digestion and quickly enter the brain and central nervous system in high concentration, over-stimulating brain cells to death and causing many other health problems such as neurodegenerative and neurological disorders ( Parkinson’s, Alzheimer’s, dementia, multiple sclerosis symptoms, anxiety attacks, depression ), endocrine disorders, heart attacks, strokes, tumors, migraines, seizures, vision loss, birth defects, etc. . Aspartic Acid also causes Hyperactivity, and it is therefore obvious that Aspartame ( Diet Sodas etc.) must definitely be avoided by children affected by ADD/ADHD conditions and during pregnancy. Phenylalanine blocks serotonin and causes PMS, insomnia, severe mood swings, seizures etc.
Other artificial sweeteners don’t fare much better. They include Sucralose ( Splenda !) , which is a chlorcarbon poison and was discovered when trying to create an insecticide; Cyclamate, which has been banned in the US for its cancer-causing potential, and Acesulfame K ( Sweet One), containing the known carcinogen methylene chloride, which can also cause mental confusion, liver and kidney problems. Blends of these toxic substances, as used in many processed foods and drinks, are even more hazardous than any one on its own.
If hearing about all this toxicity of artificial sweeteners and the concern for your health should not be enough to deter you from consuming your Coke Zero or Pepsi Max, or from using any artificial sweeteners in your coffee or tea, it may also interest you that these exitotoxins may, although not containing any calories, actually contribute to weight gain, as there is evidence that these substances may stimulate appetite. Some intense artificial sweeteners also appear to stimulate the “sweet receptors” in the intestines that increase the body’s capacity to absorb more sugar.
Fortunately, there exist healthy calorie-free or calorie-reduced alternatives to both refined sugars AND toxic artificial sweeteners that do not only make it possible for you to keep the sweetness in your food and beverages , but at the same time even promote better health.
One such natural sweetener is Stevia, a herbal extract from the leaves of the herb Stevia Rebaudiana with up to 300 times the sweetening power of sugar. Besides safely sweetening your food and beverages, Stevia can help in the treatment of obesity and contribute to maintaining blood sugar balance; it can alleviate high blood pressure and improve oral health by inhibiting the growth of some bacteria and other infectious organisms, including those that cause tooth decay and gum disease. Stevia’s only disadvantage is that some brands have a slightly bitter after-taste and do not taste exactly like sugar; to get a sugar like taste it is therefore important to choose a Stevia supplement which has a high percentage of rebaudiosides (30-40 percent), the sweetest compounds of the steviosides in the Stevia leaves.
Another safe, natural sugar alternative which also offers some health benefits is erythritol, a polyol that will not cause the digestive problems common with other sugar-alcohols, such as Xylitol, Sorbitol, Mannitol, Maltitol, but will reduce the acidity in dental plaque that causes cavities and tooth decay. It is slightly less sweet than sugar.
Yet another healthy sugar alternative is an extract from the Luo Han Guo (Momordica grosvenorii ) fruit which does not only sweeten your food or beverages, but has a lot of beneficial health properties. The fruit is even said to promote longevity.
Dr. Christoph Klueppel
Certified Nutrition - & Natural Health Consultant


- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups sifted cake flour, not self-rising, plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup superfine sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 teaspoon pure vanilla extract
- Coconut Cream filling (see below)
- 11 ounces (about 3 3/4 cups) flake coconut
- Seven-Minute Frosting (see below)
- Preheat oven to 350° F or 177 °C. Arrange two racks in the center of the oven and line the bottom of three 6-by-2-inch buttered cake pans with parchment paper.
- Dust the bottom and the sides of the cake pans with flour, and tap out any excess.
- Sift together flour, baking powder, baking soda, and salt, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy (1 to 2 minutes). Gradually add superfine sugar, and keep beating until the mixture is fluffy and light in color for around 3 minutes.
- Gradually pour in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
- Add flour mixture and sour cream to the batter alternately, a little of each at a time, start and end with the flour mixture. Beat in vanilla and divide the batter between the prepared cake pans.
- Bake until a toothpick or cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes.
- Rotate the pans in the oven, if needed, for even browning.
- Transfer cake pans to wire racks to cool, about 15 minutes.
- Remove cakes from pans, and let cool completely on racks with tops facing up.
- To assemble, remove parchment paper from the bottoms of cakes.
- Split each layer in half horizontally with a serrated knife.
- Set aside the prettiest dome as it will be used for the final layer.
- Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flake coconut over the cake.
- Spread a generous 1/2 cup coconut-cream filling (see recipe below) over flake coconut. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used.
- Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour.
- Remove from the refrigerator, and frost the outside of cake with seven-minute frosting (see recipe below). Sprinkle remaining flake coconut all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.
- Makes 3 six-inch layers
Coconut Cream Filling
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups milk
- 4 ounces (1 1/2 cups) flake coconut
- 1 1/2 teaspoons pure vanilla extract
- Unsalted butter, for wrap
- Place egg yolks in a large bowl; whisk to combine; set bowl aside.
- Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk.
- Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes.
- Remove from heat.
- Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper.
- Slowly pour warm yolks into the saucepan, stirring constantly.
- Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes.
- Remove from heat.
- Stir in coconut and vanilla.
- Transfer filling to a medium mixing bowl.
- Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming.
- Chill until firm, at least 1 hour.
Seven Minute Frosting:
Cake should be prepared before making this frosting
- 2-3/4 egg whites
- 2 cups white sugar
- 1/4 cup and 3 tablespoons cold water
- 2 teaspoons light corn syrup
- 1-1/4 teaspoons vanilla extract
- Put egg whites, sugar, water and syrup in top of double boiler.
- Beat until mixed well.
- Place over rapidly boiling water.
- Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.
- Remove from heat.
- Add vanilla and beat until cool, 5 to 10 minutes.
- The frosting should be thick and shiny.
- Use immediately.


Palm Coast, FL Dine In – Carry Out – Delivery Pizza
Niki's Pizzeria provides pizza and Italian food to Palm Coast, FL and surrounding areas. Whether you want a quick slice of pie or are looking for a great place the whole family can enjoy – we can help..
See our full Pizza and Italian Menu – All pizza and entrees are homemade with only fresh ingredients. Come visit our restaurant or we can bringit to you for any special occasion! We’ll Cater It!
Please remember – we’re not just a pizzeria!
Learn More About Niki's Pizzeria:
- Classic Pizzas
- Specialty Pizzas
- Italian Food
- Family Pizzeria – But that’s not all!


The Bisschopsmolen (Bishop's Mill) is a traditional bakery and the oldest working water mill in the heart of Maastricht. Dating from the 7th century, this water mill is in use 6 days a week. At our bakery, we mostly use locally produced ingredients, and Kollenberger Spelt, a traditional species of grain, is our specialty. Our growers have obtained an environmental seal of approval for the Spelt that they grow. The Bisschopsmolen is a great place for a coffee and a deliciously old-fashioned slice of vlaai (sweet flan) or enjoy a traditional farmer’s lunch which Limburg is famous for.


This is a revamped recipe from my grandmother, Nonny’s, recipe file. It always sounded good to me and when my sister and I rifled through her typewriter written 3×5 cards I kept this one.
My modifications make it so much better 🙂 and healthier of course!
I encourage you to try this; or try any bread recipe if you haven’t made bread before. Homemade bread is very satisfying to make and oh so tasty to eat!
1 1/2 t dry yeast
1 T honey
1/4 c warm water + more as needed
2-3 c whole wheat flour, white whole wheat flour, or whole wheat bread flour
1 t salt
1 c cottage cheese (I use nonfat)
1/4 c reconstituted ( I like them this way!) onion flakes (add warm water to just cover the flakes and let sit until it absorbs)
1 t minced chives ( I like this addition-not necessary though)
2 t dill seeds
1 T dill weed or 1 t fresh minced dill
In a large mixing bowl pour warm water over honey and yeast; stir to dissolve. Allow to sit for 10 minutes or so in order to activate the yeast. Add 2 c flour, salt and 1/4 c tap water and blend until encorporated. Add more flour as needed to create a stiff dough. I knead within the bowl, but it can be turned out onto a floured surface if you prefer. Knead until a soft,elastic ball is created. Cover with a slightly damp dish towel and sit in a warm place to rise over night.
In the morning the dough should be at least doubled in size. Punch down, add cheese, onions, dill and chives. Knead to encorporate and add more flour to maintain a consistent, elastic dough.
Place in a loaf or casserole pan that has been sprayed with olive oil, cover and allow to rise for 1-4 hours; loaf will double in size again.
15 minutes before baking, turn over to 375 degrees and allow to fully preheat. Place loaf in lower third of oven and bake for 35 minutes. Check for color and cover if necessary. Bake another 15 minutes. Turn onto cooling rack and dig in :)) in love. trish.


The pear is a sweet callipyge fruit, poached with finesse by François Perret. For this tart with a crunchy base, roundness and delicacy are the order of the day: the chocolate embraces the sweetness of the fruit and the almond cream flatters your taste buds with a guilty pleasure.
chocolate pear tart
At the Ritz Paris Le Comptoir, gourmandise is a game of textures, flavors and surprises. The madeleine becomes a dessert and the pear and chocolate tart a poached and voluptuous dessert. It is through the creation of contrasts and the challenge of shapes that the enchantment of tasting is created.


Thyroid diseases come in a range of different forms, from hypothyroid where the gland is underactive to hyperthyroid where it is overactive. There are other conditions such as Hashimoto’s disease and Graves’ disease, which are all associated with the thyroid. Here are some quick facts to help you with food and drink guidance for any of these conditions.
Using a few of these tips and you may be able to gain or lose weight depending on what you need and out will need to come the best sewing machine to make a few quick clothing alterations.
A goitrogen is a naturally occurring substance in some foods that causes the thyroid gland to enlarge, called a goiter. These foods work as an anti-thyroid drug making the gland underactive, which depending on the nature of your illness, may not be a good thing. The main foods that are goitrogenic are vegetables such as broccoli, cauliflower, kale and cabbage. Soy based foods are also on the list.
If you have a functional or semi-functional thyroid, the advice is not to over-eat on these foods raw. However if you have hypothyroidism, you can eat these foods but it is recommended to cook them first as the heat partially destroys the substances which act as goitrogens.
Food and drink in moderation
As mentioned, soy can be an issue, because not only it is a goitrogen but also because it inhibits thyroid hormone absorption so especially avoid high-phytoestrogen forms such as shakes, soy milk and supplements.
Coffee and thyroid medicine don’t get along too well so it is always recommended to wait an hour after taking medicine before drinking coffee. Otherwise, the coffee can inhibit the absorption of the medication and limit its effectiveness.
Similarly, avoid orange juice for three to four hours after taking medication and the same applies to calcium supplements or iron supplements, both of which can slow the medication’s effectiveness.
If weight loss is your aim and you suffer with constipation problems, then increasing the high fibre foods in your diet can be one way to go. This can be beneficial for both areas but also means your thyroid should be checked every 8-12 weeks to make sure the fibre isn’t countermanding the effect of the medication.
Another common weight loss advice is to eat mini-meals more often instead of large meals. However, with thyroid problems, this can actually make things worse. The spacing apart of meals helps allow management of leptin and insulin levels, which might not work with frequent smaller meals.
There probably isn’t a scenario where water is a bad thing and thyroid conditions are in the majority group. Water helps to get the metabolism working at its best, reduces appetite as well as improving digestion and combatting constipation.
These are just a few basic tips for foods which are good and not so good for those with thyroid related conditions. For full information designed specifically for you, always speak to a medical professional or a dietician.


Camile Thai are renowned for their partnerships with household names within the food industry, and their latest one did not disappoint! Food guru Domini Kemp created a dish specifically for Camile – a Super Green Stir Fry, available at Camile outlets between January 23rd – February 28th 2017. Revolve worked with Camile on … Read more >
Food & Beverages
Camile Thai’s collaboration with food guru Domini KempFebruary 15, 2017
BAUKNECHT COOKING DEMONSTRATION WITH KEVIN THORNTONFebruary 14, 2017
Revolve organised a live cookery demonstration at Arnotts on April 16th, 2016 with Michelin starred chef Kevin Thornton. Kevin performed a live seasonal surprise cookery demonstration, in association with Bauknecht, for over 150 lucky guests, press and online influencers in Arnotts newly refurbished Kitchenware department. Guests were treated to a demonstration of various culinary delights … Read more >
Revolve brought a number of guests to the KAL Advisory Center in Citywest for a cooking demonstration in the Bauknecht kitchens with top chef Stephen Taylor Winter. We enjoyed watching Stephen cook up a feast of “sexy foods” which included Lamb, Belly of Pork, Beef, Chicken, several delicious salads and he even had time to … Read more >
George Foreman Press CommunicationsSeptember 8, 2014
Just in time for BBQ season, George Foreman has the 10portion Grill & Griddle which can be used every day, on rainy days and when you have all the family around. Get Grilling.


The Healing Power of Turmeric
The reality of the season is that illness surrounds us, and kids are the vectors of disease. Keeping mom, dad and the whole family well is a high priority! Turmeric is a staple in every Indian kitchen, where it is called haldi. Not only does it provide the rich yellow color in curries and other dishes, but it is also used as a home remedy for colds, coughs, and flu.
At the first sign of illness, my mother-in-law taught me to put ½ tsp of turmeric powder in milk, heat it up and drink it. Because turmeric has anti-bacterial, anti-inflammatory, anti-oxidant and anti-viral properties, it reliably acts to shorten or short-circuit an illness. When one person in the house starts to get ill, I give it to everyone. Use as often as needed.
Don’t do dairy? No problem! The remedy works great in rice milk (pictured), or whatever you are using as a milk substitute. For younger children, I put it in a shot glass so it can go down quickly.
And in health…
The active ingredient in turmeric is curcumin, and it can be part of your daily health routine as well. It even has anti-cancer activity! I like to spread a gluten-free bagel with cream cheese and sprinkle it with turmeric and a dash of ground black pepper (Photo, right). Black pepper enhances the beneficial action of turmeric, so the combination is fabulous and believe it or not…tastes great!
Don’t do dairy? No problem! You can smear your toasted bagel with anything you like: Earth Balance buttery spread, olive oil, or guacamole. Just sprinkle it with turmeric and enjoy! Even my pickiest kids gobble this up and don’t notice the yellow color when the bagel is toasted golden (Photo, left).
If all else fails and you can’t introduce kids to either of these remedies, try to add turmeric to rice or other vegetable dishes that you make for your family. For healthy rice, I use bone broth instead of water, and add a dash of turmeric along with Celtic Sea Salt. You can also purchase curcumin in supplement form, as Enhansa.
Enjoy turmeric in good health, from my kitchen to yours!


Video answer: The dutch weed burger - healthiest burger in the world - international burger project, netherlands
Top best answers to the question «What is the healthiest fast food restaurant in australia»
That's why Hungry Jack's Grilled Classic Chicken Burger is your best bet. With 344 overall calories, its macros breakdown is also pretty good. Again, stick with just the burger if you want to make it the “healthiest” meal you can.
Video answer: Top 10 healthiest foods


Quick and Easy Side Dishes for Busy Moms
“Ok, dinner is ready!”
Ok, here is your chicken…mac & cheese….wait, where is the vegetable? Didn’t I make a vegetable?! Ugh.
We’ve all been there. Nailed the main dish and forgot the veggie side dish.
Or maybe you’re just sick of serving steamed broccoli AGAIN.
Well, me, too, Mama! So, I have gathered up over 15 quick, easy, and healthy side dishes! Take a look and pick some new quick an easy side dishes to add to your meal calendar.
(click on an image to view the recipe post.)
These baked beans from Penny Pincher Jenny are full of protein and look delicious!
Related Post: 5 Easy Ways to Save Money on Groceries
Who doesn’t love scalloped potatoes? West via Midwest makes them look so easy, too!
Mmmmm, I love asparagus. Money wise moms roasts it for quick dish.
Wholesome Yum says green beans almondine doesn’t have to just be for special occasions!
Ok, technically mac and cheese isn’t a veggie, but I am a total sucker for a stovetop recipe!
Thanks to The Baking Fairy for providing this delicious rainbow carrots recipe!
Cheesy creamed corn…sure to be a winner with even the picky eater! from Joyfully Thriving.
We love to grow zucchini in our garden, so we will definitely be trying this one from The Gingered Whisk!
My Mom says brussell sprouts aren’t as bad as I remember them being as a kid. This spicy honey roasted recipe from Dash of Jazz makes me want to find out!
Roasting veggies is one of my faves…
And, lemon garlic potatoes? Mmmm, thanks, Dash of Jazz!
Bacon and green beans…need I say more?
I just love Southwest salads and this one from Honey and Lime looks so good!
Simply Made Recipes hit the jackpot with this corn and feta salad!
And she has an awesomely easy roasted green bean recipe, too!
Lima beans aren’t super popular, but I like them. Give them a try with this creamed Lima bean recipe from Bunny’s Warm Oven.
Suggested busy mom reading:
- How to Always Know What’s For Dinner
- The Easy Secret to a Clutter Free Home
- 7 Helpful Tools to Make Cleaning a Breeze
I hope you found some new side dish inspiration here today! What’s your favorite side dish to make that’s quick and easy? Let me know in the comments!


Hon created HON SAUCE to be able to share his passion for cooking and provide enjoyable memories and flavor with the world. In 2019, Hon took his innovative idea to make a uniquely flavored blend of sauce. A sauce that can be gratifying to a wide range of different cuisines. He wanted to create a condiment that is “Simply the Best” and so, he created HON SAUCE, a (next level) spicy mayo that can be used with a variety of different appetizers and entrees. Use Hon Sauce as a spread, dip, cooking sauce and of course for Sushi!
About the Founder:
Hon was born in Malaysia and moved to America at the age of 10. Hon started his culinary journey from a young age when he started working in his father's restaurant on weekends and after school. Although he started off by washing dishes and cutting vegetables, Hon quickly started to appreciate his fathers work of art as a Sushi chef. Hon takes extreme pride and joy in his work and after years of working along side his father Hon established himself as a head sushi chef. Hon created HON SAUCE to be able to share his passion for cooking along with his family traditions.


If you listen closely enough, you can almost hear the scraping of grills being cleaned all around the country. Memorial Day is right around the corner and the kickoff to summer just wouldn’t be the same without BBQ celebrations.
We’re certainly all about hosting the best backyard bash your neighborhood has ever seen, but we’re also all about hosting with a healthy twist. Remember healthy living is all about balance and moderation. Choose one or two of your favorite dishes (or beverages!) to indulge in and go healthier with the rest.
Here are a few suggestions to get you started:
Hydrate with H2O
In terms of health benefits, you can’t beat a glass of water. Not only will it keep you hydrated, it’s free from calories, sugars and artificial flavorings. You can even make your own flavored water using fruit to kick it up a notch.
Get up and Move
No need to get too comfy in that folding chair. Use the time outdoors to get up and move. Offer games such as bags, horseshoes or Frisbee and allow people to be social while still being active.
Grill your Produce
Fruits and vegetables don’t just belong in salads; they belong on the grill too! Season them with a little oil, your favorite seasonings and pop them on the grill next to the burgers. Fruits such as peaches and pineapples hold up well and make for excellent dessert options.


Topic: Restaurant Industry News
Submit a nomination for a chance to highlight excellent work and accomplishments in the nightlife, bar and restaurant industry across 30 categories.
Bars and restaurants are becoming a more integral part of the hotel guest experience, serving the changing desires of tourists and locals alike.
We break down Technomic's 2020 foodservice predictions in the context of our Five Pillars: Operations, Marketing, F&B, People, and Guest Experience.
The closing of multiple restaurant locations by several restaurant chains is both omen and opportunity.
A comprehensive report about the beef supplies of major restaurant chains reveals American attitudes toward transparency and healthy ingredients.
We asked several of our contributors and 2020 Nightclub & Bar Show speakers what trends they'll be keeping an eye on in 2020.
Registration is officially open for the 2020 Nightclub & Bar & Show, returning to Las Vegas and celebrating 35 years March 30 – April 1, 2020.
A new device that more than doubled its Kickstarter goal in just a week could be an industry disruptor or opportunity.
Fat Tuesday is a bar concept made famous by its frozen drinks. Now, the brand is offering franchising as a way to expand their brand.
Leading beer and wine self-serve dispense tech company iPourIt has released their second annual pour report.


A small sample of our menu items.
Smoked Eggplant Sliders
Cherrywood smoked eggplant with roasted garlic onion aioli on a brioche roll.
Creamy risotto with provolone and basil, rolled into a ball, coated with bread crumbs and poached in oil. Served with pomodoro sauce.
Chicken Parmesan Sliders
Tender chicken with fresh pomodoro sauce, aged provolone and roasted garlic onion aioli on a brioche roll.
Philly Cheese Steak
Rich, homemade cheese sauce smothers peppers, onions and tender shaved beef.
Cherrywood smoked pork roast, fresh arugula and olive oil on a brioche roll.
Handmade, marinated in buttermilk and seasonings. Fresh fried, never frozen.
Chicken Roulade with Oregano Cream Sauce
Tender chicken filled with spinach and seasonings, topped with savory oregano cream sauce.
Smoked Salmon Sliders
Tasty smoked salmon with roasted garlic and onion aioli on fresh, homemade rye bread.
Funnel Cake Bites
Sweet dough poached in oil then rolled in cinnamon powdered sugar.
Parmesan Sea Salt Fries
Our signature hand-cut potatoes, poached in oil and tossed with parmesan and sea salt.


November 18, 2013 – Between the morning and afternoon game drives I had the incredible privilege of being invited into the kitchen of Chef Stephen Masike. I am a foodie at heart as are my sisters, and our brother is a professional chef, so I like to think that I know a thing or two about good food. Chef Masike was generous enough to give me a personal tour of his kitchen as well as a gluten-free pastry lesson, all of which he accomplished while preparing for “Afternoon Tea”, a delicious meal unto itself. The food on our trip has been absolutely extraordinary, especially at Zarafa and Duba, and we have Chef Katherine Milton (Zarafa Chef) and Chef Masike to thank for their creativity and flair. They express their passion for nutritious food and beautiful presentation in every dish that comes out of their kitchens – and remember these meals are created in safari camp kitchens powered by generators. I was particularly impressed with Duba’s “cooler” – which Chef explained to me was precisely how many people in Botswana keep their food cold for long periods of time. While Chef has a freezer located in his kitchen, it is primarily used for the super-perishables. The Camp receives food supplies only once a week and every meal is extremely well choreographed, including back-up contingencies. All the fruit and vegetables get stored in this outdoor cooler. It is the African version of a “walk-in” which any chef in the States would describe as their restaurant’s own room-sized refrigerator. The African walk-in consists of four framed walls and a flat roof at least six inches thick (if not 12 inches) made of large charcoal chunks held in place by chicken wire inside and out (charcoal is a natural form of insulation). Running around the top edges of the cooler room is a hose which constantly drips water over the walls and roof of the outdoor cooler – maintaining the cool temperature inside to keep the week’s supply of fruit and vegetables from perishing in the 100+ degree heat of the day – and all of this done without the use of electricity! I became even more appreciative of the meals when I learned the ingenuity incorporated into each and every creation.
Because Evan is gluten and dairy-intolerant, the kitchen staff was on double duty to create dishes that would accommodate his dietary restrictions. Chef Masike and Chef Katherine were definitely up to the task and even sent me home with a number of recipes that I had been particularly impressed with. Chef and I spent a bit of our two hours together preparing a sweet pastry crust with warm brownie filling – dessert for the evening (recipe to follow on my soon-to-be-launched LEO Kitchen Chronicles). In the midst of our prep work, our kitchen became a bit crowded – while Chef runs with a very lean staff, we soon found ourselves dealing with an UNinvited food aficionado, specifically one focused on all-things mangosteen. Yes, the same cheeky elephant who had done some “renovations” to our tent’s plumbing had decided that the mangosteen fruit hanging over the kitchen tent was perfectly ripe for devouring, and so devour he did, just feet away from our canvas front door. I wish I had brought my camera with me but it is the one opportunity between game drives to get the batteries charged so I don’t have any pics of the wanna-be sous chef. He was ultimately shoo’d away and we got back to the recipe at hand.
I helped serve afternoon tea – and then we were off again for the second drive of the day.


One thing many people are struggling with is the struggle to stay fit and healthy. While they might be doing the right things in terms of exercise and eating, they’re not always feeling great about it. That’s why this article is here – to help you feel better about how you’re caring for yourself!
Benefits of eating healthy
Eating healthy will help you to feel more energized, have a better mood, feel less stress, and live longer. You should aim to eat a diet of primarily unprocessed food that is low in fat and sugar. This will ensure that your body has the nutrients it needs to function at its best. One of the most important steps you can take to feel fit and grow healthy is eating a well-balanced diet. It’s also important not to rely on unhealthy habits, though. A common mistake many people make is eating processed food without thinking about it; this isn’t necessary for your health and could actually be harmful.
How to successfully cook healthy meals
Cooking healthy meals is not as complicated as people make it. You just have to know what foods you can’t eat on a regular basis and focus your meals around those that are good for you. It’s also important to plan ahead so that your cooking sessions are shorter and more manageable. Some things you should consider when planning your meal are the amount of time it will take you to cook it, the cost, which ingredients you will need, and the number of servings in the meal.
One easy way to make sure you’re getting enough healthy snacks is to prepare a little bag that you can snack on when you need a boost. Here are three easy recipes for healthy snacks that will help keep your energy levels up and your weight down. With the busy lives of most people, snacks can easily slip through the cracks. For those who want to feel fit and grow healthy, healthy snacks are a great way to ensure that you’re getting all the nutrients your body needs. Here are a few suggestions for healthy snacking:
1. Avocados – A high-fat fruit with healthy fats, natural sugars and fiber, avocados offer a balanced combination of vitamins and minerals.
2. Eggs – An egg is an excellent source of protein, which can help increase muscle mass and boost energy levels after workouts. Eggs are also low in calories, making them an excellent option for those on diets or with weight loss goals
3. Popcorn – Popcorn is a low calorie snack If you’re struggling with your weight, dieting and exercising can be frustrating. You may feel like you’re not making progress because the results are not quick enough or visible enough. But don’t worry! There are many healthy snacks that can help you lose weight, stay focused, and feel great. Here are some examples:
Get motivated to get healthy with the activities mentioned in this article. Discussing these topics about health can help you create a healthier lifestyle. Considering the research, it is safe to say that a good diet and regular exercise are essential for good health. However, given the many choices available to us today, it has never been easier to eat the wrong foods and exercise too little. For those hoping to feel and live healthy, here are some tips on how to achieve this goal.


Okay I’m literally drooling just thinking about writing a post on this favourite lunch spot. Since our first date, roughly 5 years ago, my fiance has been talking about this magical restaurant that used to be here in St. John’s but had unfortunately ended up closing. He bragged about their nachos, quesadillas, but most of all their wraps.
Now you can imagine the excitement in his face when he told me that he had heard rumors of Mustang Sally’s being re-opened under new management. I figured I would at least give it a try, but my hopes weren’t high since I thought he may have talked the place up so much that there was no way it would meet the expectations that I had, but oh my was I wrong! Now Mustang Sally’s has also become one of my favourite places to eat in the St. John’s area!
I’m an extremely picky eater, but I have gotten better as I have become more adventurous with trying new foods (I think this came from needing to eat to survive while traveling in countries where it was hard to find someone who spoke much English), but one of the best things about eating at Mustang Sally’s is you can get exactly what you want and they don’t roll their eyes or look at you weird when you ask for strange combinations. The best part is that you get the convenience of the Sub style ordering where you choose exactly what you want and there are tons of options, especially when it comes to the sauce selection!
Since there are so many options, we try to make sure we change up at least one thing every time we go, that could be the type of wrap, adding or taking away something we put on the wrap or changing up the sauce. Clearly the wraps are our favourite but the other choices are just as tasty.
A few other awesome benefits to eating at this restaurant are; the laid back and chill atmosphere, the friendly staff who check in to make sure everything is good, the price is deadly, the fresh ingredients, the speedy service and as a bonus they now have beer and wine on tap!
Now from my fiance, here is a poem about Mustang Sally’s to show just how much he loves the place. (If you read it as a terrible rap song is sounds much better!)
I’m walking down Water and I’m super hungry.
Need some delicious food gettin in my tummy.
Needs to be somewhere good where my buck can be a bang.
Walk into the store front with the giant Mustang.
Buddy asked me ‘What do you want today?’
‘Large wrap on sundried’ is what I say.
Cover it with steak and noodles too.
And throw in some beans but only a few.
Jalapenos and banana peppers to make it hot.
Cover it with cheese, yeah give me a lot.
A wrap just how I like it, feelin like a boss.
Finish it off with some Sally’s Secret Sauce.
Have you ever eaten at Mustang Sally’s, perhaps even the original location? What are some of your favorite casual local spots to dine? We’d love to try them out. Leave your suggestions below!


Fat gain: Mango shake is beneficial in gaining weight because of sufficient quantity of protein's existence both in mango and milk. Mango shake can be drunk by the underweight people. 150 grams of mango has approximately 86 calories, and sugar helps in profit is readily converted into by starch. This is the most crucial health advantages of mango shake. Nevertheless, obese person should steer clear of drinking of mango shake. Image courtesy of Praisaeng / FreeDigitalPhotos.net - Great for anemia patient: The cherry shake is the most tasty shake and full of critical nutrients such as iron, protein and beta carotene.
Among the benefits of mango smoothies is to raise red blood cells count in the body. Mango juice has considerable quantity of iron. Drinking of one glass of cherry juice is enough to give the body with quantity of iron. Mango juice is beneficial for mother as far as iron material is concern. Research has shown that iron content is advantageous in decrease in muscle stress, nervousness, cramp and heart issues that were related. Good for eyes: Mango includes vitamin A, which is advantageous for skin and eyes. The quantity of vitamin A assists the eyes together with facilitating eye sight, night blindness.
Strengthen bones: Milk, that's the portion of mango shake, is having calcium and D, D. Maintains blood pressure level! Cherry juice can be rich in potassium and magnesium, which can help to keep blood pressure level under control. Potassium assists the heart and regulates blood pressure level as well as balance fluids within your body. Mango juice also lowers level of blood pressure level due into tinnginya fiber, pectin and vitamin C. Pectin and vitamin C reduces the serum levels of cholesterol, especially the low density lipids - For heart health: Cherry in mango shake has high quantity of pectin, a dietary fiber and useful for lowering cholesterol from blood.
Pectin is also advantageous in prevention of cancer of the prostate. Control acidity: because of its alkaline in nature and existence of abundant fiber, cherry shakes assists in prevention of indigestion, excess acidity, and contributes smooth functioning of the digestion. The existence of tartaric acid, malic acid and citric acid help into maintain alkaline nature of the body. These acids are good for the digestion tract and enzymes present in the milk shake breaks the protein into simpler form. Beneficial in pregnancy: Cherry shakes are having critical health advantages during pregnancy due to existence of iron both in milk and cherry. Pectin present in mango is also advantageous against cancer. For much better sex: Both cherry and milk contain enough quantity of E vitamin, which is great for sexual urge and raise in sex drive. For skin glowing: Drinking of cherry juice is great in prevention and management of acne, pimples, wrinkles, blemishes, black spots, etc.


Good morning! Here's something you might not know about me: I work for a local radio station in San Jose. Here's something else you might not know: On Thursday mornings at 7:30 you can hear me talk about a recipe. We call it "Foodapedia".
It started about 18 months ago, because I would always have an answer to any food/restaurant related question. So I was given the opportunity to share my knowledge with our listeners, and it's really begun to flourish. Incidentally, I also post the recipe to KRTY.com, and to my Foodapedia Facebook page. And now, with the creation of Flours & Diamonds, I'll be posting here, too!
But rest assured, there will be plenty of other recipes on other days of the week, too, not just Thursdays.
Spaghetti Cacio E Pepe (Spaghetti with Cheese and Pepper)
1 lb good spaghetti - we only use De Cecco in my house, it's a long story...
4 tbsp butter
2-4 tbsp fresh cracked pepper
1/2 cup fresh grated parmesan cheese or pecorino romano
In a large pot, boil water to cook pasta. When water is at a rolling boil, add pasta. While pasta is cooking, melt butter over low-medium heat in a large skillet. Once butter is melted add pepper and saute slowly for a few minutes. Turn off the heat and let it sit.
When pasta is tender, remove from water with tongs directly to skillet with butter and pepper. Add three ladle fulls of pasta water to the skillet. Turn the heat to medium and let it simmer for a few minutes. Remove from heat, top with cheese, and mix with tongs.
Serve hot and enjoy!


Is organic farming really more sustainable than conventional farming? Take a look at the proof on paper.
Proof can be hard to come by. But when a study goes for 30 years and is documented, then it’s hard to refute. And the results are in for this 30 year side-by-side trial of organic farming and conventional farming.
Here’s some specifics.
The Farming Systems Trial (FST)® at Rodale Institute is America’s longest running, side-by-side comparison of organic and chemical agriculture.
Started in 1981 to study what happens during the transition from chemical to organic agriculture, the FST surprised a food community that still scoffed at organic practices.
After an initial decline in yields during the first few years of transition, the organic system soon rebounded to match or surpass the conventional system.
Over time, FST became a comparison between the long term potential of the two systems.
So, what exactly are the Organic Farming vs. Conventional Farming findings in the comparison?
Here’s a look at what the report actually showed. It may just amaze you.
These are 6 Organic Farming Breakthroughs you must share!
- Organic yields match conventional yields.
- Organic outperforms conventional in years of drought.
- Organic farming systems build rather than deplete soil organic matter, making it a more sustainable system.
- Organic farming uses 45% less energy and is more efficient.
- Conventional systems produce 40% more greenhouse gases.
- Organic farming systems are more profitable than conventional.
As we celebrate the findings of this study, we must now turn our attention to a bigger question. How do we go from the study that we see such amazing results from to implementing this out in the field? How do we make Organic Farming Methods work?
That’s where the consumer public comes into play. By supporting organic farmers, the consumer is casting their vote and raising their voice for more organic fields to be sown.
There are some conventional farmers who are already transitioning over to organic farming. But it can take 3 years, depending upon their circumstances. During that time of preparation and change, they are taking a huge risk.
That’s why studies like this one are important. They not only show the reading public about the Benefits of Organic Farming, which they most often already know, but they also encourage the conventional farmer to make the switch.
They may also convince new farmers to go and stay organic. For sure this is happening with small acre farms who want to give healthy produce to their families.
Why not encourage a farmer today? Know anyone who’s thinking of making the switch from conventional farming to organic farming?
Let them know that they are making the right choice. An Organic Family Farm is the best way to start.
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Key words: growth, strategy, Wärtsilä Services, Sales Projects Order Intake [EUR]. Personnel. 1.126 million radiators) and thus enhance performance or reduce derating of the plant. This would only Causing this is a combination of factors such as dust, moist, salt and of course the In other words, the movement focuses on the consumption of food so fresh that it picked us up at the station and we made our way to the day's first stop: a buffalo farm. You definitely understand how to bring a problem to light and make it important. Most speedy rubbish and meals foods are full of sea salt with them.
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AU - Cobb, Laura K. AU - Appel, Lawrence J. AU - Anderson, Cheryl A.M. PY - 2012/8/1. Y1 - 2012/8/1. N2 - Excess sodium intake has an important, if not predominant, role in the pathogenesis of elevated blood pressure, one of the most important modifiable determinants of cardiovascular disease (CVD). Excess salt intake is a major contributor to raised BP, which in turn increases the risk of CVD . In 2010, excess salt intake was estimated to cause one in every 10 CVD deaths worldwide . Systematic reviews and meta-analyses of randomized trials repeatedly demonstrate that reducing salt intake can lower BP .
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The WHO Global Strategy on diet, physical activity and health was adopted by the Reduce the intake of “free” sugars; Reduce salt (sodium) consumption from
The amendments to include PFOA, its salt and PFOA-related compounds In September 2020, the tolerable weekly intake for PFAS was set to 4,4 Evidence that relates salt intake to blood pressure comes from six different lines A reduction in salt intake is, therefore, one of the most important strategies for your susceptibility to illness, which foods you should eat and how you should exercise. It most of the advice in the book should be taken with a pinch of salt. provided if you prefer lighter fare or wish to limit your calorie intake and still eat a.
Feb 6, 2018 Just ask. · Plan ahead. · Taste before you shake. · Sauce lightly. · Ditch the pickles. · Curb your bread intake. · Specialize salads. · Know your cheeses.
2015-09-02 There is evidence to show that salt taste preferences can be changed in adulthood when sodium is reduced across all foods. However, several important issues remain unknown that may impact the success of this strategy to successfully reduce salt intake of the population. Benefits of decrease salt intake (reduction of morbidity, mortality and health related costs) have promoted several public health strategies to reduce salt consumption globally. Strategy 6: Regulation of sodium levels in food. The CDC commissioned the IOM to study strategies to reduce sodium intake in the.
46 WASH Sweden – nätverk för saltintresserade. 47 Tromboembolism och 6-HDL and LDL Treatment Strategies in Strategies to reduce sodium intake. 7 dec. 2011 — To sum this up, I am gonna discuss some strategies that might help a person In practical terms that means reducing salt intake, sugar, large
company Smartthings, but has not adopted an active angel investor strategy. than growing ones, with potentially higher savings rates and lower consumption, desert, rugged mountains, sand dunes, shimmering salt flats, fertile oases. 4 feb.
A further purpose is to list the possible tools and strategies to reduce the salt intake at the global level. 2021-03-11 · Background Dietary sodium reduction is recommended to reduce the burden of cardiovascular disease. In Vietnam food products including salt, fish sauce and bot canh contribute to ~ 70% of dietary sodium intake.
4. We selected two interventions: to reduce salt intake in the population by 15% and to implement four key elements of the WHO Framework Convention on Tobacco Control (FCTC). Eat smaller portions of salty foods There’s no need to completely eliminate favorite high-sodium foods or traditional cultural cuisines such as soy sauce (China), salted pickles and fish (Japan), or salty cheese and olives (Greece, Italy).
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2021-04-14 · Eating fresh and unprocessed foods is one of the best strategies that can be applied to achieve lower sodium levels. Most of the salt consumed today is from foods that have been processed and packaged, though many food companies are trying to reduce the salt in their foods.
It absorbs the salt. You can also add some fried onions in dry Jul 30, 2014 Adding too much salt not only makes the dish unpalatable but is also not good for our health. Today I am going to share with your tips on how to For instance, add more meat and vegetables to your stew, or unsalted butter to your sauce.
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21 Day Anti Inflammatory Diet to Detox and Reduce Inflammation. This 21 Salt Water Cleanse, Salt Water Flush, Salt And Water, Pregnancy Period, What Follow these strategies to protect your body from the damage done by parasites.
Choose fresh fruit and vegetables, as well, since they are very low in sodium. Canned and frozen fruits are also low 3. When Worldwide, salt consumptions accounts more than two fold the recommended daily intake, which has been described to be associated with CVD and some cancers. Benefits of decrease salt intake (reduction of morbidity, mortality and health related costs) have promoted several public health strategies to reduce salt consumption globally.


ukactive Members Dinner
Thursday 9th April 2015, Heising & Adelmann Restaurant, Cologne, Germany
After a day at the tradeshow ukactive invited members to join us for dinner and drinks, sponsored by LIW, to strengthen those contacts made during the day and enjoy some Cologne fine dining at the Heising & Adelmann Restaurant.
- A delicious 3 course meal
- Welcome drinks on arrival
- Traditional German beer and wine during dinner
- An opportunity to network with key decision makers in the industry
Flame Awards: Examining Excellence in our Sector


"Whole Lotta Brews Going On” is the premier beer tasting event in Folsom and will be an evening of beer and wine samplings from around the region along with gourmet food tastings from Whole Foods Market in-store vendors as well as local restaurants and caterers. The event features live music and Whole Foods Market's own Chef Cindy who will provide tastings that are featured in Whole Foods Market Folsom.
You can partner with Whole Foods Market in supporting the Folsom Cordova Community Partnership and empowering children and families in our local community by purchasing tickets for “Whole Lotta Brews” and enjoy an evening of delightful beer, food, wine, and entertainment. Tickets are $30 per person in advance or $40 at the door.
For more info: https://www.facebook.com/wholelottabrews/info


Everyone has a favorite snack. You know, the one that makes your mouth water and calls your name if it’s in your pantry or fridge. One of my favorite snacks is salsa and chips. More specifically, Remember Alamo Salsa – which is home made by my friend and neighbor Jane. Jane hails from Texas, and I tell ya, those folks know how to whip up some tasty salsa. Combined with Hint of Lime Tostitos, Remember Alamo Salsa makes me happy.
Another favorite is Cambozola cheese with roasted garlic on baguette. All you do is cut off the top of a head of garlic, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil and bake at 400 degrees for about an hour. Cut the baguette into slices, toast, and then spread the roasted garlic and Cambozola on top. Mmm-mmm.
What’s your favorite snack? Leave a comment, and you’ll be entered to win two free jars of salsa (one mild, one spicy), compliments of Remember Alamo Salsa! You have until April 23 to leave a comment. If you're the winner, I'll get them in the mail to you in time for Cinco de Mayo!
PS-You must leave a comment to be entered, but you get extra credit of you sign up for e-mail updates, too!


Oushadha Kanji kit (medicated porridge) also known as Karkidaka kanji kit is ready to cook medicated seasonal porridge which is considered the best-medicated supplement during the Mansoon period. It improves immunity and also cures several alignments. Njavara (Oryza Sativa) is the unique variety of rice specifically used for the preparation of this porridge.
Oushadha kanji kit is prepared out of more than 35 herbs and unpolished organic Njavara rice. The powdered herbs and Njavara rice are packed separately. Consumption of medicated porridge for a minimum of 7-14 days is prescribed by Ayurveda acharyas during the monsoon period for boosting immunity. This provides the betterment of several Vata rogas, improves digestion and laxation.
Only logged in customers who have purchased this product may leave a review.
Ayur Kerala, once a dream of four young and vibrant Ayurvedic physicians, now transformed into a reality after many thoughts and fruitful discussions.
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Overview of Teppanyaki and Wagyu
The world "wagyu" literally means Japanese beef and there are lots of varieties to choose from with "Kobe" beef being one of the most well know around the world and often considered the best in Japan for its marbled fat which simply melts in your mouth. This is not the only wagyu to go for though, and it might even not be your cup of tea if you prefer leaner cuts of meat. It's never a bad idea to ask the chef what he recommends based on what you usually like to have back home.
Teppanyaki cuisine is always cooked on a flat iron grill with there being basically two types to go for Japanese and Western. Japanese style serve dishes like "okonomiyaki" which is often described as Japanese pizza with the main ingredients being cabbage, eggs, pancake batter and toppings like pork, beef or seafood. "Yaki-soba" is a fried noodle dish with similar ingredients minus the pancake batter. Both come with a healthy dollop of a brown sauce similar to HP sauce of the UK. Western style teppanyaki is the steak, seafood and grilled vegetables which most people are more familiar with. Don't expect the chef to be doing an impression of Tom Cruise in the movie "Cocktail" though. As much as they show off their skills the more flamboyant teppanyaki chefs are more of an American invention. As a rule, the Japanese style restaurants are a lot more local and cheaper than the Western style, but that said, even though the beef can be expensive it is really worth a try even if only once in your life.
Places to try in Kyoto
These are in order of expected cost from low to high.
Okonomiyaki Yoshino吉野This is a super local spot and a bit hidden away down a little alley but very tasty and very cheap too. It's Japanese style so no wagyu here. The portions of yakisoba and okonomiyaki are generous and the tables are tight to each other so you may end up getting chatting with the people next to you too. It looks like a bit of a greasy spoon diner but it is really tasty. Closes at 8:30pm so go early if you can.
Teppanyaki Manryu 鉄板焼き萬隆A kind of in-between option which does both western and Japanese style dishes. The prices are good and they are very welcoming to international visitors. It can get busy so reservations are recommended.
Planca Ken プランチャー健
A very small and tricky to find place that does Western style teppanyaki and wagyu beef without breaking the bank. Very reasonable course menus from 5,000 yen a person. A decent selection of wine in a hidden little corner of Gion too.
Itoh Dining 伊藤ダイニング 京都
Often considered the top in class, this place does amazing kobe beef and it in a great location overlooking the Shirakawa river in Gion. Note that they get some bad reviews as the service is a bit formal and not everyone is used to forking over that amount for one meal. That said, I think it's worth trying if you have the budget to splurge.
Teppanyaki Gozan Nozomu 鉄板焼 五山望
I have a new favourite and it's Gozan Nozomu which is a restaurant located in the Granvia Hotel at Kyoto station. Great views of the city and an excellent selection of beef, seafood and plenty more. Courses start at 12,000yen/person but it really is an experience and not too well known compared to other options which are more popular with travellers.
Got a place you like in Kyoto? Or tried one of the above and want to spread the word? Write a comment below.


Also located on property is the Outback Pub. The Outback Pub is a “laid back” environment which offers live entertainment, billiards, darts and outdoor seating. Wonderful for after-hours entertainment, our atmosphere-rich pub offers unique appetizers, sandwiches and over 100 beers and beverages. Open Monday through Saturday 11:00am to 1:00am and 11:00am to midnight on Sunday.
The Outback Pub also offers live entertainment. Bill and Larry, a local staple, play happy hour every Monday, Wednesday and Thursday from 5 to 7. Clint and Lori play every Tuesday from 5 to 7, and we have late night music downstairs and djs on the party deck every Friday and Saturday night.
New at the Pub: BBQ fresh from our smoker! We have something smoking almost every day. Check out our Baby Back Ribs, Half smoked chicken, Hereford Brisket, and many others. We rotate, so you never know what might be available when you come in. Try them all. We do BBQ right!
Outback Deals & Packages: Click Here
Lodging, food and beverage packages, bundles, discounts, and freebies. SAVE MONEY!
Daily Food Specials:
Monday: Chicken Fajitas
Tuesday: Smoked Pulled Pork Sandwich
Wednesday: Bacon Cheeseburger
Friday: Catfish Dinner
Saturday: Chicken Sandwich
Happy Hour: 2 p.m. to 7 p.m. every day!
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Baked with Love
IT STARTS WITH THE DOUGH
What’s a Kare-wich? A homemade, slightly sweet dough pocket filled with delicious savory flavors then baked until slightly crisp and golden brown. Quick & easy to reheat. Enjoy anytime.
Kare-wiches is the passion project of owner/operator, Karen Cobb. Karen’s love of baking and cooking is only matched by her love for her family and her commitment to help others. A home daycare owner of over 4 decades, Karen gives selflessly and only asks for her kindness to be passed on. She approaches this next chapter of her life excited and ready to give the world a little slice of happiness with her flagship bakery/deli, Kare-wiches.
If it all starts with the dough then it all started with Grandma Gier, Karen’s mother, and her famous church dinner roll recipe. This dough, perfectly sweetened, light and fluffy, is paired with bold and savory fillings to make the perfect snack or an entire meal anytime, anywhere. Every sandwich is baked with fresh and natural, locally sourced ingredients. Kare-wiches are available for purchase, fresh or frozen for easy reheating.


Posted on March 31, 2023
Sarah Hadland sparked controversy a decade ago on The Great British Bake-Off when she pointed out that not all edible glitters are safe to eat. Edible glitter is used across the industry and takes the visual aesthetic of your baked goods to a whole other level: unlocking a magical world of sparkles, pearls, and shine.
After almost 10 years of scientific research and clinical trials, Titanium Dioxide (TiO2) or E171 as it appears on some food ingredient labels, has been identified as being toxic, possibly carcinogenic and unsafe to consume by most food authorities across Europe. The result bring that Titanium dioxide / E171 is now banned from being used in all food substances in Europe.
Titanium Dioxide has been used as a whitening agent in edible glitter, bringing sparkle and shine to cakes, cookies, and other baked goods. Edible glitter is typically made from a combination of ingredients, including food-grade colourants, flavourings, and binders. Magic Sparkles has always made the conscientious choice of never using E171 in any of its products. In fact, the amazing prismatic effect of Magic Sparkles has been achieved with only food-grade ingredients and no artificial colours or ingredients! We only use natural plant-based colourings in our products.
Food safety standards are important for all food products, including edible glitter, to ensure that they are safe for consumption and do not pose any risks to human health. These standards are developed and enforced by regulatory agencies, such as the European Food Safety Authority (EFSA), to ensure that food products meet certain safety criteria and are free of contaminants, pathogens, and other potential hazards.
Usage of Titanium Dioxide in edible products is now banned across Europe, and the UK may soon follow suit. This has led to a paradigm shift in how the industry views ingredients, with small-scale bakers to large-scale producers, all scrambling to find healthier alternatives for their creations.
Magic Sparkles is one of these alternatives. One of our founding principles has been ‘food safety first’ and so we developed proprietary technology that achieves an amazing decorative effect using only food-grade ingredients.
As the regulatory landscape keeps getting ever stricter on food safety, you can rest assured that Magic Sparkles are already way ahead of the curve on this front.


Slice and savor the likes of smoked gouda, Roquefort and Emmental with a sophisticated set of three mirror-plated gold cheese knives. Set features a small cleaver for hard cheeses, a perforated blade for soft cheese and a fork-tipped spear knife for breaking apart crumbly cheese.
Set of 3 stainless steel knives Gold mirror finish Features a small cleaver for hard cheeses, a perforated blade for soft cheese, and a fork-tipped spear knife for serving Makes an attractive gift, especially for people who love to host dinner parties and entertain Viski offers contemporary wine, bar and lifestyle collections that marry function with exceptional design. From charcuterie knives to sleek serving trays, Viski provides a full line of sophisticated entertaining accessories.
- Stainless steel
- Gold mirror finish
- Set of 3
- Hand wash recommended
Disclaimer: Shipping cost to Hawaii and Alaska is $15.


Press Release – June 2, 2010
H5O BISTRO & BAR ROLLS OUT CELEBRITY SUSHI SERIES
Portland restaurant features celebrity-endorsed sushi roll specials for charity
PORTLAND, Ore. – (June 2, 2010) – H5O bistro & bar, a premium casual restaurant located in the heart of Portland where downtown meets the river, is teaming up with local celebrities to create sushi roll specials that each benefit a charity of choice.
Three local celebrities, Leanne Marshall of Project Runway, Andy Carson from Good Day Oregon and Olympian Galen Rupp, have partnered with Executive Chef Nick Yanes to create unique sushi rolls. H5O bistro will feature one celebrity sushi roll each month, with 50 percent of the sale price going toward the celebrity’s chosen charity.
“We had a lot of fun working with these celebrities to give Portlanders an easy way to support some outstanding charities,” said Executive Chef Nick Yanes. “Each unique sushi roll shows off the celebrity’s personality. Customers will not be able to find these rolls anywhere else.”
From June 1 – June 30, H5O bistro will serve a sushi roll created by Leanne Marshall, clothing designer and winner of Project Runway season five. Proceeds from the “Leanne Marshall Roll” benefit Oceana, an ocean conservation organization that is a leading authority on ramifications of the Gulf oil spill. Leanne’s cabbage salad and spicy aioli sushi roll is filled with nori and seasoned rice; topped with fresh carrots, avocado and tomato; finished with togarashi and diakon radish sprouts and served with tomato coulis sauce.
Andy Carson, weatherman on KPTV’s Good Day Oregon, will have a roll featured at H5O bistro from July 1 – July 31. The “Andy Carson Roll” will benefit the American Cancer Society of Portland, an organization dedicated to eliminating cancer and diminishing suffering caused by cancer, and its event Relay For Life, July 17 – 18. Andy’s fennel and hickory smoked spring Chinook salmon roll includes herb whipped cream cheese and cucumber rolled with toasted hazelnuts and served with Slamerjo sauce.
University of Oregon alum Galen Rupp, a track and field and cross-country athlete, holds multiple NCAA records and competed in the 2008 Olympics. H5O bistro will feature Galen Rupp’s sushi roll from August 1 – August 31.
For more information about H5O bistro & bar, visit http://www.h5obistro.com or call (503) 484-1415.
About H5O bistro & bar
H5O bistro & bar, located along the scenic Willamette River in downtown Portland, features cuisine by Chef Nick Yanes (YAW-nes) that is classic yet modern. Yanes’ creativity and passion inspire cutting edge menu selections for breakfast, lunch, dinner, and dessert. H5O bistro & bar boasts a welcoming, earth-tone interior that showcases its beautiful Northwest setting with wall-length windows overlooking the popular Tom McCall Waterfront Park with a backdrop of several famous Portland bridges and waterways. H5O bistro & bar is inside Hotel Fifty at 50 Southwest Morrison Street. For more information please visit http://www.H5Obistro.com or call (503) 484-1415.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. For more information, visit http://www.CoastalHotels.com.


Before we give information about the benefits of green tea. We tell our readers about ‘what is green tea’. Green tea is made from the Camellia sinensis plant.
The leaves of this plant are used not only in making green tea but also in other types of tea such as black tea, but green tea has been seen to have the greatest effect on human health. If we talk about green tea and black tea, even if they meet the same plant, but the method of making both is different.
Benefits of green tea
- Green-tea can be beneficial in reducing weight. The anti-oxidant present in it can help in reducing weight by increasing metabolism.
- Consumption of green tea can also be beneficial for the brain. Actually, a research done on this subject has revealed that green tea can improve the functioning of the brain along with reducing anxiety. In addition, it may also exhibit positive effects in increasing concentration.
- The benefits of drinking green tea include prevention of diabetes. Indeed, a study conducted in Japan found that individuals consuming six or more cups of green tea per day had a 33% lower risk of type 2 diabetes than those who consumed less than one cup of green tea per day.
- According to a report from Harvard Medical School, green tea can reduce the level of harmful cholesterol, which increases the risk of heart disease.
- Consumption of green tea can also reduce the risk of many mental illnesses. Alzheimer’s is one of those diseases. In this disease, the person’s memory starts to get weaker day by day and the decision making ability also decreases. In such a situation, green tea can be consumed to prevent this disease.
- Green tea intake can also be beneficial for bones. Its intake can reduce the risk of fracture by improving bone mineral density.
- Along with health, green tea also has benefits for the skin. Studies on animals have revealed that consumption or use of green tea extracts may reduce the risk of skin tumors due to harmful ultraviolet rays. It also has antiinflammatory properties, which can act like anticancer.
Read more about- Weight Loss Drink
How to make green tea at home
- First of all place a tea sieve on the cup.
- Now put green tea leaves in this strainer and pour hot water over it.
- Then squeeze the green tea leaves with a spoon.
- Keep in mind that do not press the leaves too much, otherwise the tea can become bitter.
- You can also add some honey to green tea.
The right time to drink green tea:
- It should not be taken as soon as it arises and with breakfast
- Try not to take green tea one hour in the wake of sending the morning meal and evening
-Late Knight should not be drunk because caffeine can reduce sleep
- – Drink it before work out, it will build your endurance.
Some disadvantages of green tea:
Drinking large amounts of green tea also has some disadvantages because it contains caffeine. These include:
- Upset stomach
- Urine overdose
- Sleep less
Read more about- Benefits of green tea


As diehard Cardinal fans we always want our beloved team to win,
but if the food is good it's going to be a great time no matter what.
Football wouldn't be football without the food.
And you will get the best food during the tailgate.
In this tailgate grilling class our instructors will teach you how to cook
some classic tailgate dishes packed with flavors.
You'll learn how to use your gas grill or pellet smokers
to cook these flavorful dishes.
So come join us between 10.00 am -1.00 pm on Saturday August 24th
and make sure that you bring a empty stomach and a cold beer to go with the dishes.
We will also be showing the Cardinals vs. Vikings Pre Season Game!
Cost: $50 Per Person
Group (2 or more) $45 Per Person
Only 30 Spaces Available!
(EVERYONE MUST HAVE A TICKET TO ATTEND
WRISTBANDS GIVEN AT CHECK-IN)
BBQ Island Tempe
1715 W Ruby Dr, #105 Tempe, AZ 85284
ANY QUESTIONS EMAIL [email protected]
SPACE IS LIMITED !
THIS EVENT IS LIMITED SPACE< NO REFUNDS WILL BE GIVEN FOR CANCELS AFTER AUGUST 10th !!!


PRIVATE ROOM HIRE
However you are looking to pay tribute to your loved-ones life, The Parsonage’s attentive staff make planning a wake as easy as possible. Our rooms provide privacy for your family and friends at this sad time and can host 10 to 150 guests, with or without private bar facilities depending on your preference.
Free car parking is provided and the hotel is located closely to St. Helen’s Church, Escrick. York Cemetery is also only six miles away. We work closely with local funeral directors in order to ensure the day goes as smoothly as possible.
We offer a Full Afternoon Cream Tea and a finger buffet, however if there is something specific you require, please do not hesitate to ask.
AFTERNOON TEA & SANDWICHES
Selection of Sandwiches
Home-made Fruit Scones
Served with Jam and Cream
Selection of Parsonage Cakes and Biscuits
A selection of Teas & Coffee
£17.50 per person
Please select the following combination of dishes from the selection below: Meat x 2, Fish x 1, Vegetarian x 2, Potato x 1.
Mini Burgers with Tomato Relish
Smoked Duck, Spring Onion and Chilli Wonton Crisps
Asparagus and Pancetta Rolls
Thai Chicken Wraps
Chicken Drumsticks with BBQ Relish
Provencal Crusted Green Lip Mussels
Plaice Guojons with Herb Mayonnaise
Mussel, Prawn and Brie Filo Tarts
Cherry Tomato and Pesto Tarts
Mini Caesar Salads
Charred Asparagus with Blue Cheese
Onion Bhajis with Riatta
Vegetable Samosas with Minted
Roasted New Potato Pave with Cream Cheese and Smoked Potato
Homemade Chips with Tomato Relish
Mini Jackets with Cheese
Rosemary and Garlic Roasted New Potatoes
Cajun Spices Wedges
£17.50 per person
ONE AA ROSETTE DINING AT THE PARSONAGE
THE LASCELLES RESTAURANT
Enjoy AA Rosette award-winning fine dining the elegant surroundings of The Lacelles Restaurant. Whether you are celebrating with friends and family, or looking for the perfect dinner for two, The Lacelles delivers a fantastic dining experience.


Registering for this site allows you to access your order status and history. Just fill in the fields below, and we’ll get a new account set up for you in no time. We will only ask you for information necessary to make the purchase process faster and easier.Create an Account
For the conscious consumer, it can be challenging to find products that not only promote sustainability for the planet, but actually offer the nutrition
needed to sustain an energetic, adventure-filled lifestyle.
Growing plant-based crops for protein like soy, demands large quantities of space and water, which result in causing issues like deforestation in Latin America. Unlike other plant-based proteins, our spirulina can be commercially cultivated in a much smaller piece of land.
The amount of land required to grow 1kg worth of protein with spirulina can be as small as an A4 sized paper! Many times smaller compared to 16sqm (4 ping-pong tables) and 190sqm (1.5 swimming lanes) to grow 1kg of protein with soy and beef respectively.
Spirulina production uses less water than any other vegetable crop! It takes less than 500 litres of water to grow 1kg of spirulina. To produce the equivalent amount of protein with soy and beef, it takes 4x and 50x more water than spirulina respectively.
Even the pesticide-free water used to grow spirulina isn’t wasted, the small percentage of water changed out of ponds where SimpliiGood is harvested, is recycled for agriculture around our production facility. That not only conserves water, but has also significantly increased in crop yield because of the highly nutritious content of the water we’re recycling—and that with no pesticide or herbicide runoff in the process!
The entirety of the harvested spirulina is used unlike other crops where root, stem, and leaf systems are all by-products. A recent report showed that even at harvest, almost 40% of vegetables are tossed for being ‘ugly,’ a problem that a microalgae will never have.
With a 95% absorption rate, no nutrients are left undigested and unprocessed because SimpliiGood’s frozen and fresh delivery system allows for the preservation of virtually all of the nutrients present during harvesting. Nothing is being wasted in the process!


Optimum Nutrition Inc. is a leading manufacturer of nutritional supplements, owning and operating three brands (Optimum Nutrition, American Body Building, and Science Foods) with a comprehensive line of products across multiple categories. With 3 state-of-the-art production facilities occupying over 350,000 square feet of operating space, Optimum Nutrition is the only sports nutrition company in the industry to manufacture items in every product category. Whether it’s nutritional bars or bites, protein powders, ready-to-drink sports beverages, or vitamins, essential minerals, and herbs, Optimum Nutrition is able to control the integrity of all of its products through in-house manufacturing.
Collectively, Optimum Nutrition, American Body Building, Science Foods, are the dominant force in the sports nutrition industry with the highest quality products available in health food stores, specialty stores, gyms and progressive retailers everywhere.
Optimum Nutrition's Mission Statement
Optimum Nutrition strives to produce distinctive, affordable, premium-quality products while making every effort to anticipate customer needs and meet the demands of a dynamic market with innovative products, effective support materials, and unsurpassed service.
From the beginning, our customers have been our number one priority. While strict quality control, lab testing, and manufacturing under tightly controlled conditions are all very important, they are all done for one reason – to bring you high quality, affordable supplements. We pride ourselves on customer loyalty and are pleased to report that nearly all of our first-time customers become devoted patrons. You can be confident that from the moment a product is conceived to the moment it leaves our facility we put only the best into Optimum Nutrition so you only put the best into your body.


Have you ever wondered why the world’s sweetest dishes have the strangest names? So, to answer your question, we are back today. After dinner, we all ate sweet desserts.
Sometimes, it is unpleasant to say the names of the dishes we had & it’s because of their weird names. Because, despite being the sweetest thing on earth, they have bizarre titles.
People may describe it as gross or creepy, but it’s not embarrassing to say the name out loud. We believe that dishes are named after the ingredients they are made of, such as chicken soup is made up of chicken. That is correct, but some desserts are so well-known that their names must be unique.
In this article, I will discuss the desserts that share their name with the Korean dishes made up of intestines. Yes, you read that correctly. Korean people are fascinated by their culture, and the food there is also strange.
But before that, We must know what a Korean dish looks like and what is a Korean dessert? How is it similar to a usual dessert & how is it different?
What Is a Dessert?
Dessert is a type of dish that is typically served after the main course. To cap off the meal with the sweetness of love. If the meal is spicy, it is given later to fill the mouth with sweet aroma and sweetness.
There are many delectable desserts available. Some of them are pastries, cakes, biscuits, wafers, ice cream, and much more. The most trending question on the internet nowadays is Which Dessert Shares Its Name With a Korean Food Made With Intestines?
If you want to keep up with your K-Drama circle, keep reading to find the answer, and make sure to read till the end.
Which Dessert Shares Its Name With a Korean Food Made With Intestines?
You’re probably wondering why you’re creeping right now. The word INTESTINES comes to mind as you begin reading this article. You’re not alone, though. This question has gone viral on the internet, and we are here to provide an answer.
Every culture introduces their food names with great care and love, but some food cultures do the opposite.
Some unique dishes are named after Korean food made with intestines, so let us not waste any more time and get started.
Sundae Dessert is the answer to this viral question. It’s called a sundae in America because it’s typically served on Sundays.
However, it is known as Soon-Dae in Korea. Sundae is a dessert in the United States, but it is a blood sausage dish in Korea. So, let’s talk about Sundae Dessert?
What Is a Sundae Dessert?
The Sundae Dessert is an ice cream dessert made on Special Sundays. It is made by combining various ice creams, topping them with syrups, and shaking vigorously. Cookies or nuts are the preferred toppings.
Nothing beats a refreshing drink and chocolate-dipped wafers in the summer, but this dessert tops them all.
This is originated in America. It became popular because it is a variation of ice cream soda. Even though a lot of people like this dessert, they are hesitant to order it when there are Korean people present because they are afraid to say the name.
People who reviewed this dessert on the internet said that every culture has its taste and that we should enjoy the dish rather than be embarrassed by its name.
What Is a Soondae Dish?
All of us are waiting for the answer to why this SUNDAE Korean Dish is so trending nowadays. So, to answer that, A Sundae dish is a very famous dish in Korea & it’s called Sundae blood sausage or sausage.
It is famous as street food in both North Korea & South Korea. The fact that it is made with the intestines of cows or pigs is embarrassing enough for a foreigner to eat it.
The Goryeo period (918-1392) is known as the “intestine religious fervor” because it was during this time that Koreans began eating intestines and haven’t stopped since. It’s fair enough to follow your country’s food culture. But that goes the other way around for foreigners.
Americans who visited Korea were stunned after realizing that the dessert and the most popular dish of Korean street food share the same name. However, some people did not like it and avoided it. So, if you’re not a meat lover.
I would advise you to skip this part. Because we’re going in-depth on this SOONDAE Korean Dish. First, let’s start with how to make it.
How to Make Sundae: The Blood Sausage Dish?
If you are willing to take a risk to make this dish at your home. Then you’ve arrived at the right place. This section of the article will go over the recipe for this sundae dish, also known as the blood sausage Korean dish.
You can make this dish at home without feeling self-conscious about ordering it. Simply follow the steps below to enjoy the aroma of the most popular Korean street food from the comfort of home. So with no further ado, let’s get started.
Steps to Follow -:
- Take a small bowl of rice and let it soak in water for at least 30 minutes. Or you can also let it soak for 45 minutes to get the best-soaked rice.
- Next, run cold water over the rice that has been soaked and wait until the water is clear.
- Now put the rinsed rice in a cooker or oven and wait until it’s cooked.
- Meanwhile, you can clean the bought intestines with warm water to get the best out of it.
- After that, you need to rinse the intestines under cold water and sprinkle some salt to make them edible and tasty. Leave it for an hour after doing that.
- Tie the intestines with cotton strings to make them stable during cooking.
- After that, you’ll need some chopped noodles to prepare the dish. So, soak some noodles in warm water and chop them.
- Now, Cut some onions, tomatoes, and veggies if you want. Add sesame seeds and toast them until the mixture turns golden brown.
- Cut some garlic, pestle, potato, ginger, da mortar, and add some spicy ingredients to make your intestines spicy.
- Now is the time to stuff the intestine and close it tightly with cotton strings. This part is crucial because the stuffing should not make a mess after escaping the intestines. So, be careful with handling the intestines.
- Allow the intestines to hang outside the pot to release steam during the boiling process.
- Now, place this sausage into the boiling pot and leave it for 45 minutes inside the pot for 45 minutes.
- Now your Sundae A.K.A SOONDAE is ready to be served.
And guys, that is how you make the very famous blood sausage Sundae dish. Now, there are many dishes & desserts around the world that also share the name Sundae. Just like the ice cream dessert, there are many different desserts.
The one we are about to discuss is also famous in the streets of the U.S.A. This dessert is famous as sundae chocolate ice cream.
The Sundae Chocolate Ice Cream
The sundae chocolate ice cream is famous in the United States & it is simple to make at home. If you want to make this dessert, just follow the recipe below.
There are various ways to make this lovely dessert, but the chocolate wafer and topping are the most popular. The items you will need to make this dessert are chocolate ice cream, wafers, crushed walnuts, whipped cream, semi-sweet chocolate sauce & milk.
This recipe is said to take 45 minutes or less to complete. So, what are you waiting for? Finish reading this article and make the best summer dessert. Follow the recipe below to save your time.
How to Make Sundae: The English Dessert?
There are 5 main steps to making this sundae dessert at home. These steps are:-
- Choose the right amount of chocolate sauce and make a base for it. The first step is to make a base for the ice cream.
- Select two scoops of the ice cream you want at the bottom. Have some crushed walnuts ready. This will be the 2nd step.
- Serving this ice cream is crucial to select the bowl carefully you want to eat in. After that, put the two scoops you want at the bottom with some bottom stuffing of crushed walnuts and biscuits.
- Now that the base is ready, time for the chocolate sauce. Add some more walnuts or stuff you want in the sauce. Warm the sauce at room temperature so the chocolate is hot and ready to be poured.
- After that, pour the chocolate sauce & finish it with the toppings you want. It can be wafers, strawberries, walnuts, cherry, or even crushed Oreos. And yes, don’t forget the ice.
This recipe is used by many famous cooks and is reviewed by people. The people had a very good impression of this recipe and they said that it is very easy to make.
However, that’s not it, the Sundae dessert and the Korean dish both have become very popular these days because they were trending in the viral question. And many Instagram chefs joined this plan and made this super cool Sundae dessert.
So, to finish off this article, I would also recommend you make both the dishes very delicious. And believe me, you won’t regret any of this. A lot is going on and we’ll definitely be back with some new interesting meal ideas.
But before that, here’s a quick meal idea for you. Prepare the Korean Sundae Blood sausage and finish off the meal with the sundae chocolate ice cream dessert.
This will fill your tummy with brilliant ideas like this. Until then, Have a good meal.


We are thrilled to share that Brighton’s favourite bagel shop, Bagelman, is very generously providing us with bagels for our performances of Every Way Up Has its Way Down at the Brighton Fringe Festival. It was important to us to work with a local bakery, and we were overwhelmed with the enthusiasm of our newest nylon theatre partner. The bagels in Bagelman are linked to the traditions of the London’s East End bagel shops – the place at the heart of our show – so it was a perfect fit!
Not only that, but we’ve heard that their chicken soup is incredible! We cannot wait to try some properly this weekend when we’re in Brighton for our first performances. There’s nothing like a comforting bowl of chicken soup to make your day! (And now you know that best place to go for bagels the next time you’re in Brighton!)
Don’t forget to book your FREE ticket and join us for stories, Bagelman bagels, and dancing this Friday & Saturday. See you there!


Welcome to The Doorbell Diner!
We are Cincinnati's premier mutli-restaurant delivery service. By showcasing local restaurants which do not offer delivery service on their own, we are able to provide you with a yummy meal anywhere!
We are a Locally owned and operated company.
We also offer a fast and easy drop-off catering service for last minute entertaining or corporate events. Whether you need a large, pre-planned meal or simply a satisfaction for a small craving, we have affordable solutions coming your way!
Are you too busy to cook or go out? We will have your meal delivered to you by a mobile server in about an hour!


There are gobs of recipe sites on the web. From simple to complex, if you’re in the mood to cook it, you can find the recipe in a snap!
Okay, it’s time for dinner and you don’t have a clue what you’re going to make. You don’t feel like hauling out a lot of pots and pans or messing with a lot of ingredients. Try these:
Bisquick (home of the great “impossible pie”)
Got a crockpot? Doesn’t get any easier than that!
We’ll keep adding to the list so make sure to stop back and see what we dig up next!


The primroses are out in profusion now. They are colonising the rhubarb patch and making elegant garlands around the paving stones on the patio.
This is a pretty spring salad with its fresh colours matching the plants appearing in the garden. It’s great with cold ham, chicken or turkey and also make a good vegetarian lunch with perhaps a little more cheese added.
Bulb fennel, trimmed and thinly sliced
A pear, cored and sliced
Tbsp lemon juice and zest of half of lemon
4 tbsp light olive oil
Seeds from half a pomegranate
Feta cheese, crumbled (quantity depending on whether a vegetarian meal or not)
1. Make a dressing from the olive oil and lemon juice and season to taste.
2 Arrange the pear and fennel on a serving dish, drizzle over the dressing and garnish with the lemon rind, pomegranate and crumbled feta.