Romano’s Macaroni Grill, the award winning Italian casual dining chain, agreed to terms with Del Frisco’s Restaurant Group, Inc. (Nasdaq: DFRG) Tuesday to acquire Del Frisco’s Sullivan’s Steakhouse brand in an approximately $32 million deal. The purchase of the 14-unit steakhouse across 12 states is expected to close on or before Sept. 30.
“The acquisition of Sullivan’s Steakhouse is precisely aligned with our strategic plan and vision” said Nishant Machado, President and Chief Executive Officer of Romano’s Macaroni Grill and Senior Managing Director at Mackinac Partners. “We are focused on brands that provide guests with true hospitality and a unique experience, which the Sullivan’s Steakhouse concept and team embodies.”
Since leading Macaroni Grill through the implementation of a detailed turnaround plan that included a restructuring and the establishment of a new operational platform of processes, systems, and human capital – Machado indicated the company was actively looking for acquisition and growth opportunities.
“We have the platform today that we didn’t have a year ago” Machado said on CNBC’s Closing Bell on August 23. When asked about identifying potential acquisition targets, he indicated “we want to be very careful that we inherit a brand that has strong brand equity, doesn’t have a lot of deferred cap-x, and that we can really benefit from the synergies when (adding) them onto our platform.”
Sullivan’s Steakhouse, a concept rooted in the rich tradition of classic steakhouses with hand-cut steaks, fresh seafood, signature cocktails and a dining atmosphere enhanced with local jazz music – has encountered decreased comp sales as multi-concept owner Del Frisco considered strategic alternatives in its portfolio. Sullivan’s Steakhouse will now be joining a re-vitalized brand and a re-energized management team under Machado and Macaroni Grill’s direction.
“Sullivan’s Steakhouse (the brand) complements our existing restaurant portfolio of 85 company-owned Macaroni Grill restaurants in 22 states, plus 23 franchise locations in the U.S. and seven other countries” Machado said. “Under our stewardship, we look forward to taking Sullivan’s Steakhouse to new heights”.
For Del Frisco’s Restaurant Group Inc., the sale proceeds from the divestiture will be used to reduce outstanding indebtedness, the company indicated. Del Frisco also plans to focus on development of its Double Eagle Steakhouse, Barcelona Wine Bar and Bartaco brands. “These include executing our emerging brands integration and expanding our core concepts” Frisco’s CEO Norman Abdallah said in a statement. “We wish our colleagues at Sullivan’s Steakhouse all the best under their new ownership.”
Piper Jaffray has served as exclusive financial advisor to Del Frisco’s and its Board of Directors and Kirkland & Ellis LLP has served as legal advisor in the transaction. Gibson, Dunn & Crutcher LLP served as legal advisor to Mac Acquisition, LLC.


While I’m catching up on some blog posts, I decided it was about time I shared the details about the great NI Blogger Brunch we had at Eddie Rockets on the Lisburn Road last month. Shall we dive right in?
Jumping out of the car into the glorious heat on the Lisburn Road, I was excited and nervous about going to my third ever NI Blogger Brunch. Eddie Rockets looked so enticing, especially with a gorgeous open top car out the front where many bloggers were posing to get their photos taken. Finding some friends, I stood in the sun, sipping on prosecco and getting excited for the brunch that was to come.
We were invited to come along for a tasty trial of Eddie Rockets’ delicious breakfast and lunch menu, and of course I was going to say yes! Who doesn’t love a bit of good food, great chat, and a chance to catch up with friends while finding a new place to go for further catch ups.
Moving inside, we were all loving the interior, and had a good look round. Mini jukeboxes, leather seats, and we felt like we were taking a trip into an authentic American diner.
As always, the lovely Cathy kicked off the morning, introducing us to the team working at Eddie Rockets, however her welcoming chat was cut short by the arrival of some delicious looking chicken wings that we just had to dive on there and then. They were the Buffalo Chicken Wings – lightly seasoned buffalo wings with celery sticks and blue cheese sauce on the side. Anyone ordering from Eddie Rockets have the option to have these served “nude” or with one of 4 delicious sounding marinades. It really is safe to say that next time I’m in, I will definitely be ordering some more of those wings!
After getting a bit of food and a nice cold drink, we were treated to some dancing and some brilliant music that you couldn’t help but sing along to. More photos were taken, and before long the tables were being cleared to make way for the next round of food.
We were next treated to some delicious Sliders served with onion rings, and an amazing Grilled Chicken Salad that looked just too good to be true. Note being, it was true, and it was delicious. I honestly would never get bored of eating that chicken salad.
As we finished off the mains, our milkshakes arrived and oh. my. goodness. I have never had as good a milkshake. Over here, we have a milkshake place called Cookie Box. There are similar ones around the U.K., but in essence, you make milkshakes out of chocolate bars or sweets. So imagine my surprise when my Rocky Road milkshake beat all the other chocolate milkshakes I have ever tried before!
Enjoying our drinks and beginning to feel rather full, a waitress came over carrying two bowls of fries – one plain and to die for, and the other loaded with bacon and cheese. While I didn’t eat the bacon and cheese fries, they looked incredible. Looking at the menu since, I am slightly sad we didn’t get to try either the sweet potato fries or the chilli fries, but it’s just an excuse to go back again soon!
Eventually the event came to an end, and to be honest I didn’t eat again until late that evening – I was still so full from the delicious food we got to eat! So you can imagine my excitement when I saw that Eddie Rockets do a Call and Collect service. That menu is now proudly added to the take-away menus in the office for when we’re next struggling to think of what to have for lunch.
So all in all, I had a really good meal down at Eddie Rockets, and would highly recommend you all go try it out! Anyone else been to Eddie Rockets? What are your thoughts on it? Let me know below!


REPOST with additional info…
How are you doing? I hope you are happy and healthy.
It is so important to watch what we eat. You may already know this. You probably read about it in various health and fitness magazines. You may have heard it from different sources. Yet, you decided it is too difficult to start eating healthfully. Who wants to eat food that is tasteless or boring? On the other hand, you may be one of those individuals who have decided to eat healthy, so you can look and feel better. None of us should be forced, pressured or guilted into eating healthy. It took me many years before I learned that what I was eating was diminishing my overall health—mind, body and spirit.
I would like to share about my eating habits, past and present, and how making better, more informed choices has provided me copious benefits. I became physically fitter and healthier, but the beneficial results did not end there. Life still had its challenges, but the rewards I reaped after I started eating more healthfully included a more robust and fulfilling emotional, relational, mental and spiritual wellness. My sharing is not to boast about how healthy I am, nor am I purporting to be a health authority. I share in hopes of encouraging, motivating and inspiring you to take care of your body, your mind and your spirit.
I am a firm believer that our past presents us with a plethora of lessons that can enrich and enhance our present and future. My past eating habits were not the best. Far from it! Years ago, my typical breakfast was at a popular fast-food restaurant…two sausage and egg English muffin sandwiches, two hash browns, two orders of apple pie (individual size, not the whole pie), and an extra-large soda. I would eat this breakfast in about fifteen minutes. An hour or so later, I would scarf down a couple of donuts with some Pepsi. In one day, I drank two or more 2-liter bottles of Pepsi. I would stock up cans and bottles of Pepsi each week at the office and home. I have since learned that sodas have high fructose corn syrup, and a can of regular soda has about ten or more teaspoons of sugar.
Surprisingly, days would pass without pure water ever touching my lips. Fruits and vegetables rarely were found in my fridge. Fiber was something one finds in clothes, not in the foods I ate. My typical lunch, dinner and snacks were as unhealthy as my breakfast. Trans fat, high fructose corn syrup, sodium, preservatives, bad carbohydrates, processed foods, GMO’s (genetically modified organisms), artificial colors and dyes, artificial flavors…that was my life, and I had plenty of it. Many times, even right before bedtime!
Although I was never overweight (don’t hate me), I was indubitably unhealthy, and my health was far from optimal. I truly believe that I would probably be dead had I continued to eat the way I did. Colon cancer is in my family health history, and eating all the processed foods would not have reduced those odds. Moreover, the junk foods I ate were devoid any fiber and essential nutrition, which is a major factor in developing colon cancer. In addition, I was lethargic, suffered from bad digestion, did not sleep well, had bad skin, had no self-confidence, was depressive, and many other health issues. In short, the quality of my life was deteriorated, and my longevity was diminished.
We all have choices. We all have free will. The choices we make everyday affect us in minor or major ways. In fact, our choices also affect those in our lives. A few years ago, I had to make a decision. Choose life and longevity OR bad health and an early death. Choose to enhance or diminish the quality of my life. I elected to live a life of health and wellbeing. I rejected an existence of misery and suffering. Knowing that a brighter and better future awaits us can help us make good changes in our lives. Looking and feeling better, sleeping better, healthier digestion, clearer skin, clearer mind, more energy, less pain, improved self-confidence—all these and many other benefits helped me make choices that improved my eating habits.
I strongly believe that when we say “NO!” to anything unhealthy (foods, habits, thoughts, people), we should say “YES!” to healthy things. When we give up something unhealthy, there is a vacuum. If the void is not filled with healthy alternatives, it will inevitably cause us to revisit and return to the unhealthy things, or we might start developing other unhealthy habits. With respect to my eating habits, when I gave up foods filled with empty calories, trans fat, high fructose corn syrup, sodium, preservatives, bad carbs, processed ingredients, artificial colors and flavors, GMO’s, I started eating nutritious, wholesome foods.
I said “NO!” to unhealthful foods and “YES!” to healthful foods. I replaced sodas with water (with lemon is good also), fruit juices (without added sugar) and smoothies I make at home. I started drinking green tea (one of the best health decisions I made), which I highly recommend. I also drink white, red, black and other teas. At first, green tea tasted like I was drinking water with dirt, but my take is that, if something is truly good for me, I will learn to tolerate it (at least, most things). It did not take too long though for me to not just put up with the taste of green tea, but I have grown to enjoy it. These days, I drink about seven cups of tea a day, in addition to plenty of pure water.
I started incorporating as much raw, organic food into my diet as possible. I replaced white rice with brown rice. I replaced white bread with whole grain bread. I replaced white pasta with whole grain pasta. I replaced sugar and preservative-filled cakes and pies I bought at the store with baked goods I make at home with organic, unprocessed ingredients. I replaced hydrogenated oil will olive or coconut oils. I replaced refined sugars with honey, stevia, coconut palm sugar and other natural sweeteners. I started taking psyllium husk, apple cider vinegar, glucomannan (konjac root), and other natural supplements. Instead of gorging myself, I now eat in small portions and eat often. Instead of being slothful and sedentary, I started working out and exercising. Instead of seeing myself as unworthy of a gratifying life, I started seeing myself as deserving of a life of good health, happiness and hilarity.
The nutritious foods I still eat to this day are delicious, colorful and varied. My diet (eating regimen) is far from boring and bland. I do not starve myself, and I would splurge here and there…this can give many of you comfort and assurance that the journey to good health and fitness is totally do-able. The list of healthy foods that replaced the bad ones is lengthy. Replacing the bad with the good is a process and not an overnight event. It can be a difficult and challenging process. I even experienced some withdrawal symptoms. None of us is perfect, so I acknowledged and embraced my humanity. When I indulge and eat something not so healthy, I don’t give up. I do try to drink water with lemon and/or drink plenty of hot tea right away and/or take psyllium husk and/or take glucomannan supplement and/or work out a little harder.
The rewards and benefits of making these lifestyle changes are numerous. I will remain diligent, dedicated and disciplined to the life choices I made several years ago. One remarkable consequence was my blood test results. My triglyceride (fatty substance in the blood that can lead to heart disease) level was 198 (standard range is 150 or less). After making the health-enhancing changes, it is now 46! Amazing, no? From 198 to 46. And when it was at 198, I was not overweight, so those of you who are thin and think we can eat all those processed foods and not worry, please reconsider your choices.
I hope sharing my life/health journey has helped you in some small way. None of us is perfect, so let’s do the best we can in the pursuit of good health and wellness, not just physically, but emotionally, relationally, spiritual, and so on. Thank you for your time and attention. I pray, wish, and hope you make healthy choices for your life in all areas. You are not alone in this journey…and remember, we deserve to be well, fit and healthy!
To your total health!


Summertime is the ideal time for firing up the bbq grill and preparing food up some bbq. But if you’re exhausted of the identical older charcoal or petrol bbq grills, it may be time and energy to step up your game using a pellet bbq grill. Pellet gas grills can be a popular selection among grill fanatics, since they are simple to operate and give a wide array of food preparation options, which includes searing. On this page, we’ll get a good look at among the best pellet gas grills for searing and check out their characteristics, benefits, and negatives.
1. Traeger Ironwood 885 Pellet Bbq grill
Traeger Ironwood 885 can be a higher-conclusion best gas grill under 200 which provides outstanding searing functionality. Featuring its revolutionary D2 Primary Push program, this barbecue grill actually gets to temps as high as 500°F, offering you a great sear on any healthy proteins. The pellet hopper ability of 20 pounds allows you to make for a long period without reloading pellets. The Wi-Fi connectivity permits you to handle the barbeque grill from everywhere using your smart phone, and its particular sensing unit-powered preparing food algorithm assures ideal temperature manage for optimal final results.
2. Natural Hill Bbq grills Davy Crockett
For mobile pellet cooking, Green Hill Gas grills Davy Crockett is a wonderful decision. It arrives with an electronic digital Wi-Fi handle program that allows you to adjust the heat, set up timers, and keep track of cooking development out of your cell phone. Its portable sizing causes it to be perfect for tailgating, outdoor camping, or yard barbecuing. The barbecue grill reaches the temp of 550°F, ideal for searing steaks, chicken breast, or sea food. The pellets hopper ability of 9 lbs is enough to cook for a lot of time without refilling.
3. Camp out Cook SmokePro LUX Pellet Barbeque grill
The SmokePro LUX Pellet Bbq grill from Camp out Chef is yet another fantastic choice for searing. Its two meat probes allow you to verify inner temperatures, and the Brought show shows the preparing food progress. Having its ash cleanout system, it is possible to get rid of the ash and reload pellets. Its pellet hopper has a huge potential of 18 pounds, sufficient to prepare to get a modest celebration. The searing temperature of 650°F is perfect for reaching crispy epidermis plus a best crust in your favored lean meats.
4. Weber SmokeFire EX4 Wood Fired Pellet Barbecue grill
The SmokeFire EX4 Wood Fired Pellet Bbq grill by Weber can be a functional barbecue grill which provides extraordinary searing efficiency. Using its porcelain-enamel preparing food grates, this grill makes certain even heating submission, along with its sear station produces a substantial heat sector perfect for searing. This Wi-Fi empowered barbeque grill carries a hopper capability of 22 pounds, so that it is great for extended cigarette smoking periods without recurrent refilling. The SmokeFire app allows you to control the barbecue grill remotely and supplies use of dishes, suggestions, and temp tracking.
5. Pit Manager Austin XL Pellet Grill
The Austin XL Pellet Barbecue grill by Pit Manager is really a flexible bbq grill that gives exceptional searing overall performance, due to its high-temperatures environment of 500°F. With all the 1000 sq. in. cooking food region, you may prepare food for a huge group of people, and its particular pellet hopper potential of 31 lbs warranties continuous cooking. Digital management board as well as the Directed exhibit allow it to be easy to adapt the heat and keep an eye on preparing food progress.
A pellet barbecue grill is a great addition to any backyard or exterior home, and reaching wonderful searing results is no exception. The above-explained pellet bbq grills have a range of capabilities and abilities to ensure exceptional searing overall performance. When selecting a pellet bbq grill for searing, look at variables such as temperature range, pellet hopper capacity, and connectivity possibilities. Whether you’re a pro griller or simply commencing, any of the above pellet bbq grills will boost your cooking game and present your food that ideal sear.


Put an End to Unequal Treatment of Farm Works!
Since 1938, farm workers have been denied overtime pay that every other worker gets feeding America. Truck drivers, food processors, grocery workers and restaurant workers all handle the food farm workers harvest, yet farm workers are the only ones denied overtime pay when they work more than 8 hours a day or 40 hours a week.
The time is NOW!
When: Monday, August 1, 2016
Where: 2400 East Katella Ave., Suite 640 Anaheim, CA 92806
Si Se Puede!


Frances M Holmes was listed in the 1911 census returns as being a member of staff in the Huydto, her official job title was “Still Maid”. I was unsure what the duties of a still maid encompassed and wondered if there was a mis-spelling. But in fact a still maid was another way to describe a distillery room maid.
A distillery room was originally a room in hotels and large houses were medicines were prepared, cosmetics and many home cleaning products created, and home-brewed beer or wine was often made. By the early 1900’s the use of the still room had devolved to making only jams, jellies, and home-brewed beverages, and it became a store room for perishables such as cakes, pastries, breads, brioche, jams, sugar and jellies.
In the great Harewood House in the UK the Still Room Maid’s duties included making cakes, sandwiches, jams and jellies. She also helped the Housekeeper to prepare the morning tea trays that would be sent up to the house. So on this morning Frances would have been in charge of organising any breakfast trays that were being sent to guests in the their rooms who were did not eat in the great dining room.
In addition sandwiches, conserves, biscuits and the tea were prepared by the Still Room Maid for the afternoon tea trays. Frances would have made strawberry, raspberry and blackberry jam, all fruit grown in the gardens at the back of the Hydro, apples and crab apples would have been used to make jams, jellies, chutneys, crumbles, tarts, pies, puddings, dumplings, juices, wine, vinegar and cider. There is a fabulous recipe here for Marrow jam from the early 1900’s that the museum at Abbeyleix found in their collections.
I had to google what marrow jam was though; it is like a chutney and would have been served with cold meats and salads. And not the rather gruesome bone marrow jam I had envisaged initially!
Frances would have used different shaped moulds in order to make jellies and also ices. She would also have made what is commonly known as Queen cakes (or cupcakes as they seem to be renamed as these days!) In the early 20th century recipes for Queen cakes aplenty with books often giving the option of 4 different recipes. Currants are back into the batter and several flavourings and toppings are suggested. This site has a really interesting history of Queen cakes.
The cakes which Frances would have made would include Victoria sponges, scones, Chelsea buns, Maderia cake, shortbread, brandy snaps, cherry cakes, apple tarts, Battenburg, gur cake (or chester cake as it is known here in Cork), a traditional Irish cake made from leftovers. While gur cake may have been a little too ”basic” for some of the more refined guests Frances and Henry the chef, would have made little luxury delicacies, delicate biscuits that were very popular at the turn of the century, shaped like leaves, flowers, birds and animals.
All cakes and jams would have been mixed and made by hand; no hand held whisk, no KitchenAid, no gas or electric oven, no ready-made mix for the cake. All batter would have been mixed by hand, all bread kneaded at the table, all jam mixtures simmered for hours.
Recipes would have been written down and kept in a book in the kitchen to be used over and over again.
Frances would not have been making these cakes and breads and pastries at her own house so no additional practice. She would have spent hours and hours working in both the stifling hot kitchen and cooler still room perfecting her craft which was served to a high class clientele; she would have worked with Henry Hallerberg, the German born head chef of the Hydro and no doubt learned many pastry chef skills form him.
Frances would have been a naturally skilled and intuitive baker, the perfect candidate for the Great British Bakeoff!


We will start our day with the relaxed drive through the country in of the Latvia regions called Vidzeme. During the transfer you will see the typical country side of Latvia and the way of the rural life here.
First object of the day a beer brewery which slowly and with the best care creates premium beer what is recognized as good by every Latvian. This is a small brewery and their goal is to stay small and not to produce more then 2% of the beer made in Latvia.
In Valmiermuiža brewery, you will enjoy the beer, cheese made by the local farmers and the snacks which are picked perfectly for the beer you will be drinking, you will witness the production processes of one of the best beers in the country.
A true lover of the Latvian beers will always suggest you to try live beer "Brengulis" and we say that you must know what it is and how it tastes, that’s why we are taking you to the next beer brewery.
"Brengulis" beer brewery which honors the ancient brewing recipes. Beer is not filtered and raw and is also recognized by every beer lover in Latvia. It's a very small beer brewery and it's hard to find it's production in the shops and not every bar has it on their drinks list, so one of the best ways to taste it is to come right to it.
After a pleasant rest and beer tasting our way goes to another city called Cēsis where you will visit medieval castle ruins of Cēsis castle built in the 13th century and if time and your strength will allow also old town of the city.
- Taste latvian cheese
- Valmiermuiža beer brewery and it's production processes
- Top latvian beer tasting with snacks, including "Live beer" Brengulis
- Get to know the local eating and beer drinking traditions
- Cēsis medieval castle ruins and the city


Indulge in the authentic flavors of West Africa with Ghana Yams, available exclusively at PMF African Foods. We take pride in sourcing the finest yams directly from the fertile soils of Ghana, a region renowned for producing some of the world’s best yams. Our commitment to quality ensures that you receive yams that are not only fresh but bursting with flavor.
Ghana Yams 1lbs, also known as “white yams,” are a staple in West African cuisine. They are incredibly versatile and can be used to create a wide range of mouthwatering dishes. Whether you’re craving a comforting bowl of yam porridge or want to prepare a traditional yam fufu, our yams 1lbs are the perfect choice to bring the taste of Africa to your kitchen.
What sets PMF African Foods apart is our dedication to preserving the authenticity of African flavors. Our yams are handpicked and carefully sourced to provide you with the highest quality product. When you choose Ghana Yams from PMF African Foods, you’re not just purchasing an ingredient; you’re embarking on a culinary journey that celebrates the rich traditions and diverse flavors of Africa.
Whether you’re an experienced chef or a home cook looking to experiment with new flavors, our Ghana Yams will elevate your cooking to a whole new level. Create memorable meals that capture the essence of West Africa, and savor the taste of Ghana with each delicious bite.
Visit PMF African Foods today and experience the difference of Ghana Yams. Elevate your culinary adventures, explore new tastes, and immerse yourself in the vibrant and authentic flavors of West Africa, all conveniently available at our store.


Feast at the Market
Thank you for joining us for Feast at the Market, 2016! The event was a huge success, and with your help we raised more than $50,000 to support the Pike Market Clinic. Save the date for 2017, October 3rd!
Feast at the Market is a unique opportunity to try some of Pike Place Market's best restaurants and support Neighborcare Health at Pike Market Clinic. Our Clinic at Pike Place Market has long been the leading provider of comprehensive primary health care to low-income and uninsured people in downtown Seattle, providing more than 28,000 medical and mental health care visits annually to over 5,000 patients—45% of whom are uninsured and 40% of whom are or were recently homeless.
Feast at the Market is a one-of-a-kind progressive dinner through the Pike Place Market neighborhood offering guests an opportunity to enjoy a self-guided tour of tastes at more than 20 participating restaurants. Attendees will be introduced to irresistible flavors cooked up by award winning chefs at restaurants such as Matt's in the Market, Cutter's Crabhouse, Radiator Whiskey, The Pike Brewing Company and more. Click here to see the full list!
Check-in is from 5:30 - 6:30 pm and guests will be invited to take a tour of the clinic, enjoy complementary wine and hors d'oeuvres, and receive a booklet of tickets, one per restaurant. Then the dining begins! From 6 - 9 pm, set your own pace, dining at the restaurants of your choice, savoring each in the order you choose. You'll be seated and served a specially prepared dish just for Feast guests! You are then invited to close the evening from 8:30 - 10:00 pm, by gathering to compare favorite tastes of the evening and enjoy sweet treats served at the Pike Place Market Atrium Kitchen.
Ticket Information - Must be 21 to attend
Friend of the Feast: $85/person. Wine & appetizer reception, entry to more than 20 Feast restaurants, gratuities, and parking.
Parking after 5 pm courtesy of Public Market Garage, PDA.
Beverage and gratuities on beverages are not included.
If you have any questions, please contact us at 206.548.3251 or annac [at] neighborcare [dot] org.


Welcome to McGroggan's Ice Cream. We've been around since 1922 and making fresh traditional home-made ice cream is what we do best! Whether you're a regular, just popping in for the first time or have come from further a field and are wondering what all the fuss is about, we welcome everybody in to try ice cream recipes that have been perfected after almost a century in the family business.
Take a look around our site and enjoy the classic side to life. You can find the latest news about our business here on the homepage, salivate over our list of tasty treats on the flavours page or discover our rich history right here!
A powerful combination of years of faithful service in County Antrim, Northern Ireland and fresh home-made ice cream have helped us win countless awards via the Ice Cream Alliance and we hope for further success in the future.
If you have any questions or queries we'd welcome them via the 'Contact Us' page, or even better, call in to say hello!
We hope you enjoy browsing our site and from all of us at McGroggan's Ice Cream, we look forward to your next visit.
Brian McGroggan & Team
With almost a century to our name, McGroggans Ice Cream can safely say that we're one of Northern Ireland's longest serving makers of fresh traditional ice cream and we don't plan on stopping any time soon.
Based in Ballymena, County Antrim, Northern Ireland, McGroggan's was first opened by Hugh and Annie McGroggan in 1922 and their William Street shop continues to stand to this day!
As the years rolled by, the business has always remained firmly in the trusted hands of the family with Hugh and Annie's son Johnny taking over in 1945. With an eye on the prize it was Johnny who first entered the Ice Cream Alliance awards in the 1950s and we've never looked back.
Johnny's nephew Brian finally took the reigns in 1992 and under his guidance we've slowly turned towards the 21st century moving from one success to another. The introduction of this website and newly designed ice Cream branding is just another example of our search for new and interesting avenues
We love celebrating a long and successful history but moving forward is always an aim and the business has now expanded to include three separate shops in the local area. With our ancestral home in William Street still standing, HQ can now be found just two minutes away on Broughshane Street. Our third shop can be found in sleepy Broughshane Village, not to far from our Ballymena base!
We continue to develop and perfect our fresh and traditional home-made ice cream with an ever-changing list of flavours and constantly keep our ear to the ground for the next exciting opportunity.
Our mix of family values and familiar faces with modern technology ensures that our award winning ice cream continues to pick up accolades it deserves right through to the present day! You'll see just some of our awards from previous years below and we hope there are many more to come!
We may have branched out into other ventures but classic ice cream remains at the heart of our business and will continue to do so as we move forward in the coming years.


May outdoor eating be with you.
With Easter at our backs and spring in our faces, we shall be turning our attention to outdoor eating and the optimism that the month of May brings to the table.
This summer you can expect Citreus Catering to serve some of the finest cuisines at some of the most impressive outdoor locations in the region.
The garden centres have started to elevate the price of furniture for outdoor eating, and recent weeks have definitely been filled with the feeling of spring.
The blossom is on the trees, there has been a buzz outside cafes and eateries on warm afternoons, and we are finally shedding the layers of clothing that have kept us warm throughout the long, drawn-out winter.
Catering for all seasons.
Think of summers from the past, and the way people respond to eating outdoors, with love and happiness drifting in on the floral breeze. As catering professionals, we appreciate nothing more than the smell of homecooked food on a balmy summer’s evening.
We have a history of adapting to the seasons as we anticipate an increase in weddings and outdoor events over the coming months – our busiest time of the year.
As the UK begins to introduce more of its homegrown produce, we will naturally take advantage of this fresh, locally sourced summer food and complement our menus with the best of what this country has to offer.
When the sun shines, outdoor eating does too.
Everyone knows the weather can make all the difference to a wedding or outdoor catering event. Our vast experience allows us to cater for all venues, regardless of the weather, but our summer catering really does shine through when the sun is out.
As the juices flow through our succulent barbecue meats so does our creativity, bringing taste and ambience to a host of occasions.
This is what to expect from outdoor eating with Citreus Catering this summer:
May 2nd is World Tuna Day and we couldn’t do a blog about outdoor eating and disregard this sparsely distributed, streamline steak.
Sadly, it hasn’t missed our attention that numbers of tuna are now severely depleted – especially Bluefin – as they have been illegally overfished to the point of near-extinction, especially by Japanese fishermen who are supplying a demand for high-end sushi. However, the versatility of grilled tuna still means that it’s a popular choice on a summer menu.
Tuna can be grilled or lightly steamed on the barbecue in foil, with garlic, oils and herbs. The protein-rich, sleek meat of the tuna ranges in colour from pink to bright red – as opposed to the bright white we experience when cooking with most fish – which is derived from myoglobin, an oxygen binding molecule.
Tuna goes great with flavoured rice and salad, especially with cream and lemon sauces. Here is some more inspiration: https://www.tasteofhome.com/recipes/garlic-herbed-grilled-tuna-steaks/ .
Outdoor eating with fish.
We like to experiment with a variety of species on our barbecue, including trout, red snapper, sea bass, and more robust species such as salmon, mackerel and halibut.
Often overlooked in favour of burgers and chicken, cooking with fish on a barbecue can be so rewarding. Fish tastes sublime when cooked properly and accompanied by mouthwatering sauces and sides. Not only that, in an economy of rising prices, fish is still affordable and rarely requires much preparation.
Always cook fish on high heat, and smear with oil before cooking to protect the skin. Also, as previously touched upon, lightly steam the more delicate fish in lemon, butter and herbs for a tasty, succulent texture https://www.thespruceeats.com/tuna-chops-lemon-cream-sauce-recipe-1807430
And here are some more useful tips for outdoor eating with fish – https://www.greatbritishchefs.com/how-to-cook/how-to-barbecue-fish
The Equally Impressive Hog Roast.
If you think that a whole salmon firing away on the coals looks medieval, nothing looks more impressively primitive than a hog roast; a spectacular sight that tastes so good.
It’s not as simple as it looks either. Even early man was getting it all wrong for several hundred years until he realised that the pig tastes much better when elevated above the flames and not placed on them.
You will need a good butcher, the proper equipment, plenty of time to prepare – we are talking the whole beast here over a firepit, not just a few chops on the BBQ – and an experienced catering team to ensure that the night goes according to plan.
Here is a taste of hog roast history: https://www.alleventshogroast.co.uk/the-history-of-the-hog-roast/
And if you are serious about sauces to place with your pork, feast your eyes on these ideas: https://www.bbcgoodfood.com/recipes/home-hog-roast-chilli-pig-sauce
If you are still struggling with ideas of what to cook with pork, a chilli sauce can be a serious contender –
Thursday, 5th May is Cinco De Mayo in the UK.
The day celebrates Mexico’s victory over a Napoleon-led French Empire in 1862 and is now more widely celebrated in the US than in Mexico.
If you want an excuse to party on May 5th, try Mexico’s true national dish with your alcoholic beverages: mole.
No, not a small subterranean mammal but a sauce/marinade that generally accompanies beef to make a stew. Mole consists of fruit, nuts, chilli peppers, cumin, cinnamon and black pepper.
It’s a complex dish that is certainly worth the time if you get it right on the night. Here is the history behind the dish: https://www.theatlantic.com/science/archive/2019/09/colonial-history-mole-mexicos-national-dish/597880/
May, 13th – International Houmus Day.
Houmus, or Hummus, is a word that didn’t appear in the English language until the middle of the last century which, as it is a fairly recent word, maybe the reason why nobody can agree on its spelling. I’ve gone with ‘Houmus’ on this occasion which is apparently the most commonly used variant in British supermarkets… but I’m not promising to stick with it forever.
However, this vegetarian chickpea-based dip has taken the world by storm with its versatility and variations to suit virtually any palate. Traditionally eaten with pita or flatbread in Egypt, where it is said to have evolved from a hot sauce made as a stew, houmus can be eaten at any time of the day and constitutes a main meal or a snack.
Humous is ideal for outdoor eating as an appetiser, it can be combined with a multitude of interesting foods, and it comes with the added bonus of being notably nutritious and protein-packed.
If you are wondering what to do with your chickpea and oil spread, here are 16 things to try with Houmus/Houmous/Hummus/Humus (however you want to spell it) – https://www.tasteofhome.com/collection/recipes-with-hummus/
Also, if you find your Houmus a tad bland, the alcohol companies will certainly advocate that you wash it down with a toxic but tasty mix to celebrate World Cocktail Day, on the same day. The global celebration marks the first definition of a cocktail on 13th May, 1806 – https://en.wikipedia.org/wiki/World_Cocktail_Day
…and we’ll drink to that.
This month’s food calendar conveniently has a few dates in place which can be combined with another, and Houmus is certainly one which could be part of National Vegetarian Week, starting 16th May.
As we have started this blog by advertising our delight at throwing something’s flesh on an open flame, it would be rather awkward if we went into the vegetarian aspect of the month in much detail.
However, you can always give your pancreas a well-earned rest by signing up for a veggie week here https://www.nationalvegetarianweek.org/
In fact, if you decide that only brief periods of meat-free eating are enough, you can always look forward to National BBQ Week – a week later, beginning May 30th and running into the late spring month of June – and, just prior, National Hamburger Day, on May 28th.
Having mentioned that, if the weather permits, you could actually celebrate barbecue week, two days earlier, by going into an extended run with burgers.
While the barbecues and meaty activities are firing away, we have a slice of British Sandwich Week to breeze us into June. Starting on May 22nd, a day after International Tea Day (May 21st), nothing sounds more delightfully British than afternoon tea on the lawn with sandwiches.
All we need is a bowl of strawberries at a tennis tournament and we are almost reminded of our shameful colonial past.
The British sandwich has been celebrated since 1990, and it’s a date dedicated to all the industries involved in the food industry. Check out the website for some fresh sarnie ideas –https://www.britishsandwichweek.com/
Dip your biscuit
We’ve had the day for tea and now the biscuit joins us in celebration just before the country fires up its barbecues. May 29th is a day to celebrate the humble biscuit. It’s not a recent thing – as some might believe – the biscuit has a long and interesting history.
Not quite as old as Chinese tea, the biscuit has been a favourite of ancient Egyptian sailors who needed sustenance before a voyage and Roman soldiers who required an energy boost before going into brutal battle.
The biscuit has been around long before us and it will certainly outlive us… and probably be found by an alien race who discover an old pack of Bourbons from the 1970s, in a pensioner’s tin at the back of a pantry.
So, if you want to join us this summer, you can dip your biscuit in celebration at one of our many catering events, later this year. We’d love to see you there.


A many individuals are starting to focus harder on planning for crisis situations where having loaded up on food will end up being an excellent choice. Much obliged to a limited extent to the show “Armageddon Preppers” it is turning into a more standard practice to load up on food.
Since most Americans don’t have the apparently limitless financial plan of the “Armageddon Preppers” with their year’s inventory of Armed force MRE’s or freeze-dried endurance proportions, they need to know how they can load up on food on a tight spending plan.
The two most cheap ways of loading up on nourishment for a crisis line up impeccably with the two sorts of crisis food capacity: long haul and momentary supplies.
Momentary food stockpiling is for the most part viewed as food that will last you as long as 90 days of a crisis. The most straightforward and least expensive method for storing your momentary crisis food is with canned soups and other durable food sources. These are food sources that you get at your typical supermarket.
The incredible benefit of canned merchandise, like soups, is that they can be eaten with negligible cooking or even right out of the can during a crisis.
If you truly have any desire to store these food varieties cheaply, you’ll need to cut coupons and sit tight for a major deal. Sites like http://www.Jillcataldo.com are magnificent assets for storing food on a careful spending plan.
Long haul food capacity is by and large viewed as the food that will take you from 90 days in a crisis the whole way to a year or more. On the off chance that you don’t have the cash for costly freeze-dried, prepared to eat food varieties, then the most ideal way to assemble your drawn out crisis food store is with staples.
Staples for long haul food capacity are effortlessly acquired in mass and are extremely economical. The best source is the Modern Holy people (Mormon church) canneries, which offer the food at cost to assist individuals with getting ready for crises.
What ought to go with the amassing of long haul crisis food staples is the act of cooking from these fixings. It’s difficult to unexpectedly go from preparing microwave dinners and arranged food varieties to figuring out how to prepare feasts from staples like oats, flour, potato pieces and dry milk.


Beef has high health risk. Vegetables may have poisonous chemicals. Diary has aflatoxins. Fruits may have traces of carcinogenic chemicals. Poultry products have ARVs which are fed to the chickens as a processes of hastening growth. So what shall we eat? Shall we submit to death by starvation while foods are readily available? This is not a choice.
These are the questions recent research outputs brought to our attention. Day to day, more and more research is informing us about the risks associated with eating certain, and later on many, food staffs. Now, we know the risks associated with many of the foods we eat. We also know the benefits of consuming those foods. So where is the balance between benefits and risks?
The research recommendations are suggesting to make those foods safer to human consumption. But who will do that? It should be the producers, the transporters and the retailers/vendors. If they make it safer, it is good for all of us. But if they don’t, we have no other option. We can’t see ourselves dying of starvation. We eat food, not the information about food.
It is clear that ultimately everybody dies. It is a matter of when and how! But we can minimize the risk of diseases and deaths related to food. But many of the things related to foods are simply beyond our personal/family control. So what shall we eat?


Last night Kevin and I went out to celebrate Valentine’s Day at the Melrose Grill in Renton. When we first moved here, I felt like we were leaving behind all the good restaurants in Seattle. I’m happy to report that Renton is surprising me with multiple delicious options for a romantic date night.
Melrose Grill is a restored old tavern and hotel. It has an old charm that makes it part of historic downtown Renton. During Prohibition, it flourished as a pool hall, card room and soda parlor. Now it houses a world class steak house. I would definitely recommend making reservations because drop-ins had to face a 90-minute wait.
The simple, one-page menu showed me that they value quality over quantity. I had the lamb chop special with caesar salad, basmati rice pilaf and vegetables. The lamb was tender and perfectly cooked. We had a bottle of wine and shared a rich chocolate torte for dessert. As new parents, we don’t get out much, so this special night with amazing food and wine hit the spot!


Preparations for the international culinary event Restaurant Week are in full swing. In just under three weeks, over 75 restaurants have enthusiastically registered for participation. With names like The Tasting Room, The Restaurant at Newton Johnson (winner Best Dish Award 2014), The Black Bamboo,Planet at the Mount Nelson Hotel, Central One and Buitenverwachting (winner Best Restaurant 2014), the buzz certainly has started. Restaurant Week takes place from 22 October until 1 November 2015 and online booking starts 1 October at 10 AM sharp, on www.restaurantweek.co.za.
Among the restaurants that have signed up are top restaurants like:
• Johannesburg: Central One, Balata, Piccolo Mondo, Hashi and Sel et Poivre
• Pretoria: The Black Bamboo, Al Fiume, Nuvo Cuisine, De Kloof and Prosopa
• Cape Town: Planet at the Mount Nelson Hotel, Café Dijon, Buitenverwachting, Kitima and Borage
• Winelands: The Tasting Room, Glen Carlou, Newton Johnson, Bosman’s and Durbanville Hills
Their chefs are currently busy preparing a special menu which diners can try out at set prices: only R95 for a 2-course lunch menu and R175 for a 3-course dinner menu. Selected restaurants indicated witha charge R50 extra.
Restaurant Week has been a success in the US, Europe and Asia for many years. Since its launch in South Africa two years ago, it has proven to also excite South African foodies.
Many have already enjoyed a Restaurant Week dining experience at one (or more!) of the country’s most popular restaurants. In the following weeks, the participating restaurants for the 2015 edition will be announced on Facebook and Twitter.
Enthusiasts can register as a VIP on www.restaurantweek.co.za to ensure timely notifications about promotions and extra’s, like priority access to the booking system. Restaurants can still sign on for participation.
For more information about Restaurant Week:


SPRING BREAK FOR CHEFS: SOUTH BEACH WINE & FOOD FESTIVAL
Anthony Bourdain, Rachael Ray, and a coterie of the food world’s finest came out for the just-wrapped South Beach Food & Wine Festival. David Lincoln Ross has the insiders’ guide.
SPRING BREAK FOR CHEFS: Celebrating its tenth year, the 2011 South Beach Wine & Food Festival attracted a record crowd of more than 50,000 attendees to the sands of Miami Beach, bordering the historic Art Deco district of sleek hotels, trendy restaurants and hot clubs and bars that don’t close until dawn. From sold-out cooking seminars and candle-lit dinners of black truffles and foie gras to fine wine tastings and cool cocktail mixing demonstrations, a legion of celebrity chefs, renowned vintners and expert bartenders gathered to mix it up with dedicated foodies and thirsty wine lovers during four days of non-stop celebrating, which ended this past Sunday.
To read the full article, please visit:


WELCOME TO TOI ET MOI
Toi et Moi will be a licenced French restaurant run by French chef Cédric Lherbier. Formally of Les Copains d’abord restaurant in Winchester and La Benjamine in South West France and of course TOI ET MOI in Abbey Dore (Herefordshire).
The food will be French and seasonal. We will source many of our ingredients locally and during the summer and autumn we will use freshly picked produce from Dawn’s garden.
We are looking in West Herefordshire for the right premises and will of course update you once we have found it (Hopefully by next Autumn 2020).


Extra virgin olive oil flavored with white truffle – 500ML
Aroma composed of extra virgin olive oil, white truffle aroma
The flavor can be consumed at room temperature.
Excellent condiment for first courses (tagliatelle, tortellini, tortelloni, crepes, rice etc.), escalopes, hot crostini, canapés and bruschetta.
Minimum shelf life
18 months from the date of production
Once opened, store in a dry place.


I have been inspired lately to explore empanadas and master the Argentinian style pastry. Traditional empanadas from Argentina are baked or fried with white flour and, when done well, come out with a beautiful flaky texture and have plenty of filling without being hollow or greasy.
I have had empanadas in many restaurants in Costa Rica, such as Donde El Ché, and have been enamored with how beautiful and delicious they turn out. This post is to fill everyone in on the mistakes I’ve made and discovered throughout my exploration in search of the perfect dough and filling recipe. I’d like to share with everyone some tips and tricks as well as things to avoid when making empanadas. Has anyone else had as much trouble as I have getting things right? Once you’ve read the tips below, make sure you try out the recipes I’ve posted for vegetarian empanadas, chicken empanadas, beef empanadas, seafood empanadas or ham empanadas.
• Never, never, never use processed doughs if you want true empanadas. This is a shortcut that’s not at all worth it in the end. Once you make your own successfully, you’ll never seek out Pillsbury again.
• When using a recipe with baking powder, know that your empanada will grow in size, but will be very hollow inside. I prefer to have a pocket full of filling rather than air.
• Never use more than one stick of butter or 1/2 cup of shortening for every three cups of flour or you’ll end up with dense, crumbly dough.
• Know that when you have a dough recipe with yeast, you’ll end up with a different texture more like pita bread. If you like this type of dough, great. But don’t expect a recipe with yeast to produce authentic results.
• Jazz up the dough by adding your favorite fresh, dried or powdered herbs and seasonings to the flour before mixing. My favorites include fresh cracked black pepper, crushed red pepper flakes, ground oregano, cumin and garlic powder.
• For baked dough use very cold butter and for fried dough use solid shortening.
• Never use oil as this will create undesirable texture of the dough before rolling it out.
• For baked dough, always use ice water, never lukewarm or hot.
• For baked dough, always refrigerate the dough ball for at least 3 hours before assembling your empanadas.
• Make sure your filling in not too watery or juicy or it will make the dough soggy.
• To reduce the moisture of your filling, place it in a fine mesh strainer for at least an hour.
• It is a good idea to let your filling cool or even refrigerate it before assembling. Using warm or hot fillings will degrade the dough before baking/frying.
• The best fillings use high quality meats, produce and cheeses. Don’t skimp on quality.
• You need about 2 cups of filling for 12 empanadas.
• Only place 2-3 tablespoons of filling in each.
• Filling ingredients should be in small or fine pieces for best results.
• Slow-cooked fillings are no-fail. Remember to let the filling cool before using it.
• Roll out the dough on a floured surface without using plastic wrap, parchment or waxed paper. It’s easier to work with the dough on a simple cutting block or countertop.
• Extremely large circle cutters make it difficult to assemble, I stick to 6-8″ circles.
• If your empanada dough is correct, you don’t need to wet the edges to seal them.
• It’s always a good idea to roll out a new piece of dough if you put a hole in it by accident.
• There are many different techniques and styles for closing empanadas and here is a great video that demonstrates many. The family is Latin-American so everything is spoken in Spanish, but she does a great job showing a variety of ways to form the final empanada.


Me@OUE refreshes menu with new offerings from its Japanese, French and Chinese kitchens
By Nicole-Marie Ng
With possibly the best view of Marina Bay, Me@OUE is the perfect place for both after work drinks or a full course meal.
Unwind on a plush sofa, cocktail in hand. Don’t forget to check out their new tapas as well. I couldn’t help myself from munching on the freshly fried Salmon Skin with Salted Egg Yolk ($18) and crispy Squid Paste Pancake with Thai Chilli Sauce ($18).
Three Cuisines, One Restaurant
After drinks, step into the swanky main dining room for your main course. There’s something for everyone with Japanese, French and Chinese dishes on the menu.
The Chinese menu is particularly noteworthy. It features a line-up of authentic Chinese fare curated by Celebrity Chef Chen Kentaro, son of Iron Chef Chinese, Chen Kenichi.
Braised Cod Fish with Dried Scallop, Bean Curd Skin, Yellow Chives, Vermicelli and Marinated Red Chilli.
The Braised Cod Fish ($45) from the Chinese menu blew me away. The Cod Fish was first lightly fried, allowing it to retain a firm exterior. The light and spicy broth was then poured over it and served with springy Vermicelli.
Kani Salad with Crab Claw, Binito Vinaigratte Jelly, Japanese Yam Tomato and Water Shield.
Other dishes I enjoyed were the Pistachio Crusted Lamb Rack ($60) from the French menu and the Kani Salad ($30) from the Japanese menu.
The lamb rack was incredibly tender and without any of the gaminess you would expect from lamb.
As for the Kani Salad, it’s something that you just need to try as it defies explanation. The Binito Vinaigratte Jelly used as the base of the salad is delicate and refreshing, complimenting the natural sweetness of the shredded crab meat.
With its cosmopolitan menu, Me@OUE is a great option for a meal with foreign colleagues. The lunch menu also changes every two weeks, ensuring that you’ll never get sick of having a working lunch, no matter how boring the discussion at hand.
Me@OUE. The Rooftop Level, 50 Collyer Quay, OUE Bayfront, Singapore 049321. Tel: 6634 4555.
Make Your Reservations Here


Plastic food, also known as “fake food,” in Japan is used for display and showcasing purposes. Now making fake food in Japan has evolved into a creative medium of art.
Food that looks rich, tasty, and fresh – showcased on everything from restaurants to coffee shops – but cannot be bitten into. Japanese food industry has a very rare art style of its own: shokuhin sampuru (食品サンプル), derived from the English “sample,” that are made out of various plastic materials. These samples are as realistic as the real dish, sometimes they look even better.
Restaurants get plastic food crafted from polyvinyl chloride (PVC) – although wax was used in the earlier times – for the food they serve. This saves them the trouble of displaying actual food or not displaying what they serve at all.
It is not hard to spot plastic food through the window of a Japanese food store . It looks so realistic that people can actually mistake it for the real thing if they are not familiar with this concept of plastic food.
How It’s Made
Japanese plastic food is created in some well-known companies. The process is quite simple but the workers work hard to achieve the results. Modern manufacturing technologies and high quality plastic materials provide realistic-looking fake food replicas. A majority of fake food is still handcrafted for in order to create a realistic look and feel, artisans and highly trained craftsmen make realistic fake food, often painting them by hand.
Most food samples are created by using a mold. Firstly, the dishes that are economically profitable to be displayed outside are selected by the restaurants and real examples of these dishes are sent to plastic food making companies in Japan where each dish is carefully surveyed to determine the length and width of each fold and strand that might be present. Next, molds are made out of these dishes. Silicon is poured around each item within the dish in a saucepan atop a stove burner. The silicon solidifies into a mold in the shape of the original food (When a food sample is unavailable or would disintegrate or melt in the mold during casting, a clay model of the food is instead sculpted). Eventually the actual food is removed and the silicone retains the exact shape and texture of the real food. Liquid vinyl, in whatever color necessary, is then poured into the empty mold and the mold is set in an oven where the vinyl will harden for between ten and 30 minutes.
Then, an air gun is used to pop the vinyl chunks loose and any excess vinyl buildup is trimmed off with scissors. Oil-based paints in tubes and jars are used to add details. Airbrushes are used to provide consistency in the paint and ensure a natural look. Finally, some foods deserve a glossy finish and certain types of chemicals are applied to achieve a fresh look.
It is to be noted that different types of food take different steps to be replicated in plastic. For example, vegetables like cabbage are made by simply pouring layers of well-colored resins and vinyl over water.
Meat, tofu, breads, sushi, soups, noodles, drinks – all are made using different methods perfected over time with experimentation and constant research. Many items are used in preparing plastic specimens of these different items like wax, gelatin etc.
As for rice – a key ingredient in many Japanese cuisines – plastic rice grains are used to create different rice-based dishes in the same ways the actual dish is made with real rice. Mirroring of the real life process to achieve the effect instead of using shortcut mold-casting methods to arrive at the final block of item makes the plastic food even more realistic.
Upon a close look, you can figure out it is fake because it has a plastic gloss. Also, the purpose of plastic food is to display food as it is – not to fool people. Therefore, it is fairly easy to spot those foods where gravity is shown altered. For example, soups are shown as dipping from a vessel or chocolate flowing over a dish even when they are both tilted. Forks are shown holding noodles in air, water is shown being poured down on a dish, and so on. The main purpose is to highlight details.
In this highlighting, the plastic food is shown at its best – for example the sight of noodles held up by chopsticks makes one more desiring of the dish while the general idea of the same noodle dish or a plain-looking plate full of that might not stimulate your appetite quite as much.
The detailed plastic food samples of these Japanese restaurants are an integral part of culinary competition between different food-serving outlets. The more you can impress your customer the better.
A Brief History
Plastic food came to prominence as early as the 1920s when big restaurants found out that it will be better and more efficient for them to display plastic specimen of the food and the dishes they served.
Slowly this method started earning a lot of attention from their peers and competitors in smaller cities and towns too. Crafting fake food thus became a widely known industry all thanks to the middle-class working population of Japan which was inflating constantly. The Japanese working class thereafter liked to go out and grab a lunch or dine the night out in classy restaurants.
When the crowds started increasing, many restaurants picked up the plastic food as a method for informing their customers about the dishes that are available. This enabled the customers to make quicker decisions because the visual information would serve as a better reference than the literal one on restaurant menus or the word of mouth from friends. This advent was also encouraged by the influx of Western dishes that required to be properly displayed to the customers.
However, it is argued that the amount of unpleasant customer experiences led to the channeling of plastic food crafting as an art. Customers would often complaint about how the food they were served was different from what they were expecting to be served. The restaurants tried to show the actual food to the customers before they ordered but that was no solution to the problem for actual food has a restricted shelf life.
These confusions remain even today, but the Japanese found a way to tackle this culinary paradox way back in the mid-20th century – which is certainly remarkable. Making visuals would make the customers steer clear of a certain dish if it was not what they expect, thus saving the restaurants from trouble.
Slowly, this art began to be used for presentations and advertisement instead of restaurants trying to impress customers with the fresh look and realistic textures of their food. The plastic food henceforth became much more refined, detailed, and realistic. It also became very important because foreigners coming to Japanese restaurants found it better to watch a visual demonstration of the chef’s menu rather than to translate what is written on the hard copy of the menu.
Takizo Iwasaki is credited with creating the first food sample early last century. He noticed that restaurants wasted actual food for display purposes. Since he could not afford such a luxury due to his financial status, Iwazaki had to use candles in his house instead of electricity. Initially inspired by the shapes formed by candle wax dripping on a tatami mat, he subsequently molded a wax rice omelet in Gifu Prefecture in 1917. In 1932, he founded the company today known as Iwasaki Be-I.
Instead of selling, he rented his models for a month. Although the price was high – it was actually many times lower as compared to the price of the food restaurants had to waste for display purposes. Restaurants quickly adopted the new artistry of food sample making.
It is also understood that the Japanese first “eat with their eyes.” In Japanese cuisine it is traditionally recommended to divulge and appreciate the food with its appearance before actually consuming it. It is a part of the whole process. Therefore, it makes sense why Japan was the country where food sampling became so popular.
- The angles of dishes being displayed has to be carefully determined so that all rows of dishes are equally visible from top to bottom. The bottom ones are less tilted while the topmost ones are most tilted downwards.
- The company founded by Takizo Iwasaki, called Iwasaki Be-I, is still operating and holds the biggest market share of total food sample production output.
- Plastic food samples actually cost much higher than their edible counterparts.
- The methods of making certain plastic samples are very confidential. Companies cannot risk letting such trade secrets out and that is the reason for constant experimentation and the huge revenue of the industry.
- The big companies that make plastic food only do so upon order. There are no standard molds of certain dishes. Each restaurant has to issue specific orders because the shape, size, texture, etc. might differ from the same dish from another restaurant.
Uses Beyond Display
Japanese food industry is applauded for making explicit use of plastic food on their windows as their “visual menus.” A lot of foreigners avoid going into any random restaurant to eat because the language of the menu is generally Japanese. However, if there are food samples with their prices right outside the restaurant, you can make a more informed choice about whether to go in or not and what to eat.
Plastic food is an art of making very realistic food samples. And it is specialized so much that food samples are being applied outside of the realm of culinary showcasing. For example, for presentations that include food – in companies or on TV – plastic food is given preference. A popular industry that utilizes this art is healthcare and nutritional service.
This culinary art also finds uses in development areas of food-based brands where they use the plastic food to test or evaluate customer response. Plastic food is also luxuriously used in interior design by incorporating various elements of food in common household utility items or decorations. Collectors often place special orders for certain plastic food samples. Fake food is also used in daily life stuff ranging from key-chains and pen drives to iPhone cases and hair-clips. The website Fake Food Japan is perhaps one of the biggest websites to offer such a giant set of products that use fake food.


WELCOME TO PEPPAHEAD
EXPLORE THE WONDERFUL WORLD OF CHILES AND HOT CUISINE
2023 CHILE PEPPERS CALENDAR
Less THAN 100 COPIES LEFT-ORDER NOW
Delivery times may still be slow in soome parts of the US. If you are shopping for gift calendars, allow at least 5 days for delivery from our shipping date. Only US Orders can be fulfilled.
To all who have loyaly supported Peppahead over the years, a big THANK YOU. It has been a great run and a piquant labor of love. I hope you have had the pleasure of cooking the delicious recipes offered for your enjoyment.


Food was ready quickly and tasted great! The person at the counter even checked why we didn't order rice or naan (we had made our own rice at home), but I think it's great that he was making sure we were going to have everything we needed.
Awesome food... the best Indian food in the area. I will definitely be ordering from there again!
The food was very good. Order was correct and ready on time.
233 E Roosevelt Rd
Lombard IL, 60148


ELKO — The dogs are coming to town.
A new fast-food restaurant, Chicago Dogs, has its grand opening scheduled for July 15.
Serving Chicago-style hot dogs and Polish sausages made with Vienna beef, Chicago Dogs is located at the Elko Junction Shopping Center next to Port of Subs.
“We’re basically going to bring to Elko something that’s not here, with great customer service and hand-cut fries,” said Brad Bolotin, CEO of Encore and Sleep Source.
Bolotin, who comes from Chicago, is bringing some of his hometown to Elko. Bolotin hopes to make Chicago Dogs similar in style to an In-N-Out, with a simple but customizable menu.
“We’re going to dress the hot dog or Polish the way you want it,” Bolotin said.
The restaurant will also serve hand-cut french fries and onion rings.
Vienna Beef was founded in 1893 by Austrian-Hungarian immigrants Emil Rechel and Sam Ladany, according to its website. The company sells a variety of retail products.
By Heather Kennison


Opened in 2002, Executive Cuisine has been able to use our location on Elm Street in New Milford, Connecticut to offer our sophisticated entrees, sides and desserts, directly to our community.
Now you can enjoy fine gourmet meals in the comfort of your home with the convenience of carry-out options. With a diverse menu selection of quality fresh fruits, meat, seafood, and vegetarian options available, our carry-out and catering services are sure to please any palette. Our chefs prepare daily specials, beautifully presented and crafted with exquisite ingredients that are sure to delight. Stop in and see what’s on the menu today!
Executive Cuisine also provides custom menu options where our customers can choose from a wide selection of prepared sandwiches, soups and salads perfect for corporate lunches, family dinners, or a quiet and romantic night in. Stop in for a quick yet delicious meal, or pick up fresh produce, fine cheeses, and pantry items to create your own executive level meal at home.


Our Fruity Greengage squash is soft and sweet in taste.
Made of, among other things, fruit juice, sugar, natural coloring and Stevia.
Thanks to the combination of sugar and (natural) sweeteners, Fruit Oase Reine Claude squash contains fewer calories than regular (children's) drinks.
Only 50 Kcal per 200 ml.
A bottle of fruit squash gives no less than 6 liters of delicious fruit lemonade.
Try all 7 flavours!
Our squash is also delicious as a dressing on ice cream, sorbets, custard and pudding, yogurt and cocktails.
Brand: Fruit Oase


La Patatina is a restaurant for romantic dinner in Venice old Town.
If you are looking for a romantic restaurant in downtown Venice for a candlelight dinner, look no further. The Patatina offers a beautiful garden surrounded by walls covered in jasmine and tropical plants: an intimate and private area where, you can have lunch sheltered from the summer heat and have dinner in the moonlight.
When it seems difficult to increase the level of romance of a city like Venice, the restaurant La Patatina fully succeeds. Book your romantic dinner in Venice asking our staff a table in the garden, you will not be disappointed.


Juego Ruleta Gratis: Welcome to the Casino’s Kitchen
Juego Ruleta Gratis: Welcome to the Casino’s Kitchen
Juego Ruleta is a restaurant chain that specializes in making food items similar to those of the famous Mexican cuisine. The company was started in 1982 by Jose Ruetgey, who came up with the idea to serve foods from Mexico in a Spanish-inspired design. The unique designs were originally created for celebrations in honor of the first “Caribbeans Festival in Los Angeles.” Eventually, the Juego brand has grown significantly and is offered in over 50 countries. Juego is known for its creativity and bold colors, which have earned it the reputation as one of the most popular restaurants in the world.
There are 3 restaurants located in Mexico City. They are located in Zona Romantica, around the plaza within Costera Los Reyes; in Plaza Creciente, near the plaza at Costera Miguel Aleman; and inside Granada, next in order to the Royal Building. In all these types of locations, you will find the standard tragamonedas lnae, lengthened enchiladas con chico, and other genuine Mexican dishes well prepared by chefs who else have been skilled and experienced inside preparing these unique dishes. The three restaurants offer various specialties that can satisfy any taste or perhaps type of foods. The Juego Ruleta and Granada Eating places also offer a wide range of delicacies, such because chicken entrees, sea food, enchiladas (pork or beef), fresh seafoods, and pastas.
An average dinner at Juego Ruleta is a conventional Mexican meal regarding paella, which will be simply rice or pasta cooked on a large throw iron plate. Typically the plate has tiers of delicately well prepared vegetables, meats, fresh fruits, cheeses, and sauces. Usually served together with steamed white rice or black, the dish is served along with breads. The de Que Pasa Restaurant, upon Calle La Desfiladero inside the Plaza Mayor, supplies a delicious poultry entre called enchilada, the industry delicacy within itself. The entre is prepared by baking chicken pieces within oil until they will are light dark brown. Then the meats is sauteed slowly and gradually in butter and herbs.
Another popular delicacy at Juego Ruleta is enchilada, or even pork ham, which often may be ready in a number of ways, yet usually involves burning and then baking tender chunks regarding pork in the skillet, sometimes even applying a slotted knife. Other dishes contain enchilada de Pollo, filling enchilada soup that features pork and onion or garlic; and enchilada, a soup offering black beans, species of fish, vegetables, and pig or beef. Some other popular delicacies contain served as treats are corn or even cheese and jugo.
Juegos de casino usually are similar to some other Mexican snacks for the reason that they are offered either with potato chips or along along with some type of dip. While the particular chips are served with a soda pop, sometimes bottled water at the same time, the the majority of common dipping alternatives include fresh lime juice, chopped tomatoes plus cilantro, and a little bit of sour cream or salsa. Typically the variety of dips available at Intriga Ruleta makes this particular restaurant an excellent area for a broad range of visitors. One of typically the most popular selections for those enjoying a 더킹카지노 snack is typically the so-called blue potato chips. Blue chips are made with refried beans, salsa, cheese, and sour lotion or salsa.
It is usually possible to have a full meal at Juego Ruleta with out breaking the bank, but the full service is certainly a great way to experience authentic South america at its finest. First of all, there is the traditional breakfast time of hueco (rices) and a fresco (fried plantain) which often can be served as an open-faced sandwich or about a tortilla. The serving of the apparent blue chips may complete the typical breakfast time menu at Intriga Ruleta. Within the afternoon, it is possible to like a delicious lunch selection that will includes quesadillas, salads, and other healthy choices such as vegetable enchiladas plus tacos. During the night, a few special supper selections, including authentic fish dishes and some of the restaurant’s famous desserts could put an end to your remain at the on line casino.
The judge menu is simply as diverse as its a variety of choices regarding food. One may possibly start out using the traditional breakfast associated with hues, quesadillas, and salads, but for true anglers, it might be a good idea to venture away through the table plus into the casino’s pool area for a full view in the action. The online casino offers so-called Recibo Sinatra specials, which range from prime rib to be able to scrumptious pasta in addition to seafood platters. You could also try the casino’s signature drinks, made from flaschen and lime fruit juice, that are blended with scents from different parts regarding Mexico and blended with fruits just like passion fruit in addition to lemon. You can also get several different bottled normal water selections that Intriga Ruleta provides with regard to its customers.
In conclusion, this would be smart to which Distraccion Ruleta is not your own typical Mexican cafe. They serve almost everything from the greatest American cuts associated with meat to salads and other delicacies from around the globe. What a person will find at Juego Ruleta will be a full-fledged eating place that caters in order to all types of palettes. Therefore, when you plan a visit to Mexico, carry out not pass more than this delightful Philippine resort just since you are planning on only a fast food meal. Distraccion Ruleta is something different; it is a fine dining experience from start to end.


RXBAR, a small, Chicago-based protein bar company known for their simple, “no B.S.” ingredients, has recently sold their company to Kellogg for $600 million, showing America that healthier, non-intrusive options have never been in higher demand in today’s food market.
Whether you’re working out, on the go, or looking for a quick energy boost at work, protein bars provide that kick your body needs to keep on task. However, in addition to vital proteins, vitamins, and minerals, most bars on the shelves are still laden with unnecessary sugars, high fructose corn syrup, and artificial nonsense.
This same conclusion was reached by Peter Rahal, Co-Founder of RXBAR, and in an interview with FOX Business, stated that, “The question was for us as a consumer, why are all the protein bars, you know, cutting corners? Why isn’t there a natural one? Why isn’t there a better for you one with clean ingredients? And we just couldn’t find one.” Together with his best friend, Jared Smith, they set out to solve that problem.
RXBAR began as a simple experiment in the kitchen of Peter’s parents, but when the imagined potential became a reality, they quickly grew and upsized, moving from the kitchen to the basement, from the basement to a rented kitchen space, and finally to a full facility in 2017.
Their product, the RXBAR, is the first protein bar of its kind, listing every base ingredient plainly on the package; 3 egg whites, 6 almonds, 4 cashews, 2 dates, fruits, spices, pure cacao and cocoa, and of course, “no B.S.”. It comes in a plethora of tasty flavors and can now be found on shelves all across America in Target, Starbucks, Trader Joe’s, and Whole Foods Market.
But RXBAR doesn’t have to be the only story of success. Peter later explains, “The thing with the consumer packaged food business is trends shift fast and it’s hard to move supply chains, so often the entrepreneurs are the ones that are agile and can react fast, and often are able to serve the customer and fill that demand faster.” RXBAR’s $600 million deal could very well be the first in a long line of startups changing the trends of the food industry.
All it takes to make a difference is investment, perseverance, and a vision for a healthier tomorrow.
For more information, or to try their product for yourself, visit www.rxbar.com.


Tuesday, June 5, 2007
More of a summery recipe but we like it any time of the year served with soup, or sandwhich.
3-4 Cooked Chicken Breast (chopped up)
1 Head Chooped Napa Cabbage Head
1 Head Romain Chopped Lettuce
5-6 Green Onions Chopped
2 packages Romain noodles Crushed
1/2 Cup Almonds-sliced
1/2 Stick Butter
1 Cup Canola Oil
2 TBS Soy Sauce
1 Cup Sugar
1/2 Cup White Vinegar
Mix up all Salad Ingredients. Then Mix all Salad Dressing Ingredients on medium heat until it simmers a bit. I then put in a container and shake up and pour over Salad.
Feel free to add more Roman Noodles or Sesame Seeds


Welcome to Piccola Roma Palace read more
Welcome to Piccola Roma Palace. This Italian restaurant in Chiang Mai has been founded by Master Chef (born in the core of Rome) Angelo Faro, in March 1991.
At that time it was the only Italian restaurant in Chiang Mai and one of the few Italian restaurants in Thailand.
In 21 years Piccola Roma Palace provided excellent Italian food in Thailand to the most important members of Thai and Bhutan royal families and to VIP as Liz Taylor, Angelina Jolie and Danny Glover.
In Piccola Roma Palace there is enough space to host comfortably 80 people. The portions are particularly generous. Pasta and fresh pasta are daily homemade. It is possible to enjoy meals with products quite rare in Thailand: porcini mushrooms, tartufi, wild boar sausages, etc. Olive oil is rigorously extra-vergin quality. Meat comes from Australia, certified Black Angus. Organic Vegetables come from Royal Project.
There is a special selection of the best Italian wines as Amarone, Barolo, Brunello, grand reserve and exceptional vintage red wine.
Last but not least the table dishes are in the best porcelain quality (royal porcelain) to offer a complete high standard service.
Piccola Roma Palace is the only Italian restaurant and one of the rarest international restaurants in Chiang Mai providing free transportation to its clients. To require this kind of service use the mentioned telephone number or the mentioned e-mail address or specify it doing on line reservation
Prestige show all
3 / 14 /2014•06:07 AM
The 12th of February we had the pleasure to have as
1 / 8 /2014•07:14 AM
Below the translation, from Italian, of an interview Angelo Faro gave
11 / 16 /2013•06:56 AM
In Piccola Roma Palace we need new waiters. We propose following


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The supermarket launched the … This guarantees that your meat will stay fresher, longer. Pulseras de actividad física y ritmo cardiaco. It was time to give it a try and review a nice ALDI steak. 2. 1 Unit. Wash hands well in hot, soapy water before handling raw meat. I was looking through the ribeye steaks on the top shelf of the meat case at ALDI and found a really nice-looking ribeye. Falling in the midpoint between the dubious chuck filet and excellent ribeye, the strip steak is worth considering if you need a moderately tender cut without the ribeye’s flare-ups. Tus valores diarios pueden ser más altos o más bajos dependiendo de tus necesidades calóricas. 3.
To create the röstis, grate the sweet potatoes and butternut squash, mix together in a bowl and set aside for 10 minutes. On the other end of the price spectrum, their Angus burgers are the most expensive we’ve seen in the Aldi frozen section. 5. * Los porcentajes de los valores diarios están basados en una dieta de 2.000 calorías. Please read all product labels carefully before use or consumption. For steaks that are less than 1-inch thick: grill or sear for 2 minutes per side for medium-rare, 3 minutes per side for medium. Our Scotch Aberdeen Angus sired beef Sausages are produced in Scotland and are made with 80% Scotch PGI Beef. Recommended cooking method: skillet, grill or broil. Picnics are one of the best things about summertime. We may limit items sold. Once the package is opened, the meat will turn the bright red you’ve come to expect in high quality beef. ALDI shoppers have been left disappointed after the discounter pulled its new Wagyu beef rump steak from shop shelves. To avoid cross-contamination and prevent food-borne illnesses, follow these easy steps: 1. This guarantees that your meat will stay fresher, longer. Specially Selected 4 Aberdeen Angus Beef Quarter Pounders 4pack; Specially Selected 4 Aberdeen Angus Beef Quarter Pounders 4pack. Learn more. These juicy sausages are lightly seasoned and ideal meal with mash & vegetables, or alternatively with bread, butter and your favourite sauce for the ultimate sausage butty! Fresh Meat & Seafood. It’s Aldi’s goal to bring fresh local products to their stores. Sizzle the burgers on the BBQ for 8-10 minutes or until fully cooked through the middle so there is no pink. Touch your thumb to your ring finger for medium-well, middle finger for medium and index finger for rare. The new Beef Cross Dairy Supply Chain model integrates the Dairy and Beef supply chains from farm to retailer and will give Aldi’s Beef Farmer partner a mutually agreed guaranteed price per kilogram for Scotch Aberdeen Angus Beef over each 12-month period. Trader Joe’s Grass Fed Angus Beef Burgers are available in the frozen section. Aldi has super deals this week including strawberries ($1.19/lb! This guarantees that your meat will stay fresher, longer. Excellent source of vitamin B12, protein and zinc, Good source of iron, niacin and vitamin B6. Discover our selection today and treat yourself to a tasty cut – we’re sure you’ll be impressed. Deli. 0%, Calcio
I found them to be just as advertised: good burgers that cook easily. For the past 6 months, I have been buying the Parkview Uncured Beef Franks which is a step above in quality. Learn about the number of calories and nutritional and diet information for Aldi Black Angus Beef, Chuck Roast. Learn about the number of calories and nutritional and diet information for Aldi Black Angus Beef Petite Sirloin Steak.
Additionally, most of their steaks are USDA Choice and Black Angus. Quality products and unbeatable prices from the Grocer of the Year 2013 Award winner. For a limited time, Aldi customers can save on Black Angus patties and brioche buns. Comprehensive nutrition resource for Aldi Black Angus Beef, Chuck Roast. 1 Aldi specialbuy will only be … Recommended Recipes: Blue Cheese Crusted Strip Steak. Aldi Scotland group buying director Graham Nicolson said: “We understand that product transparency is becoming more important to consumers, and after listening to our customers, we are extremely pleased to introduce full traceability to our Specially Selected Aberdeen Angus beef range. Prices and labels may vary by location. Fresh Produce. From our local, fresh produce to gluten-free snacks to gourmet treats, we’re here to help you get meals on the table. When the … Keep raw meat and meat juices away from other foods.
(They will take about the same amount of time to cook if you do them indoors in a frying pan). To achieve desired doneness, all steaks should rest for at least 5 minutes. No checks please. With our fresh meat and seafood you can count on ALDI for everything you need to make your next meal spectacular. Squeeze out any water that has accumulated. Aldi raises the steaks with 36-day dry-aged Aberdeen Angus ribeye, sirloin and rump Aldi also revealed plans to sell a fresh chateaubriand - “traditionally the most expensive cut of beef” It’s already the UK’s second-biggest supermarket for steaks.
This guarantees that your meat will stay fresher, longer. Once your burgers are cooked, place them on the baps (spread with mayonnaise if you like); top with the onion marmalade and slices of cheddar. 4. The deep purple color means there’s no air in the package and is an indicator of freshness. 10%. Wagyu is the generic name for beef in Japan, but it … Using your right index finger, press the muscle at the base of your thumb. Non-vacuum-sealed packages should be wrapped in heavy-duty aluminum foil and labeled prior to freezing. Keep cutting boards separate from other food prep areas and serving platters. When you shop at ALDI, you’ll find that our fresh steaks and roasts are all packed in vacuum-sealed leakproof packaging. Comprehensive nutrition resource for Aldi Black Angus Beef Petite Sirloin Steak. ... Aldi Stores Ltd, PO Box 26, Atherstone, Warwickshire, CV9 2SQ: Warnings: Not suitable for microwave cooking. We are not responsible for printing or typographical errors. Product Code: 53796 When you shop at ALDI, you’ll find that our fresh steaks and roasts are all packed in vacuum-sealed leakproof packaging. Every single ALDI product was selected to give you the highest quality at the lowest price. Comprehensive nutrition resource for Aldi Black Angus Beef Ribeye Steak. Meat continues cooking even when removed from heat. The deep purple color means there’s no air in the package and is an indicator of freshness. Here is a selection of picnic perfect products to make yours really special. The increase in price over the Hot Dogs is worth the quality improvement. Season with salt and pepper. Shop for fresh beef at ALDI. Cook from frozen at 400 for 8 minutes then turn over and cook another 7 minutes. At Aldi, we’re incredibly proud of our award-winning meat. Dairy & Eggs. Fresh Meat & Seafood.
Compare to the feel of your steak. Thus, lower transportation costs help keep Aldi prices low. 0%, Vitamina C
As advertised, they have one ingredient, Angus beef. Find Aberdeen Angus Beef Mince at ALDI. Use a meat thermometer to properly cook your steak. Product Code: 53817 When you shop at ALDI, you’ll find that our fresh steaks and roasts are all packed in vacuum-sealed leakproof packaging. Aldi Stores Ltd, PO Box 26, Atherstone, Warwickshire, CV9 2SQ: Brand name: Oakhurst: Legal name: ABERDEEN ANGUS SIRED BEEF MINCE: Maximum purchase quantity: 10: Disclaimer. Vitamina A
Some of their beef is crazy-cheap; their 5 oz. Note: Air OVEN not fryer. For steaks that are 1-inch thick or greater: grill or sear for 3 minutes per side for medium-rare, 4 minutes per side for medium. Aldi is to trial its new procurement model for the Scottish beef industry Aldi has announced a new way of sourcing Scotch beef with an aim to provide a long-term and economically sustainable solution for farmers. This is what well-done feels like. USDA Choice Strip Steak “The USDA Choice Strip Steak is a solid, if unspectacular, entry in the lineup of Aldi steaks. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands. Meat should always be kept cold and placed directly in the refrigerator after purchase. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands. Shop ALDI Products by Category. These burgers are fantastic when cooked on the top rack in an air oven. Most Aldi beef comes from local or regional farms located somewhat close to the store’s location. bacon-wrapped filets have something of a cult status. Our vacuum-sealed packages can be placed directly in the freezer. We do not accept Manufacturers’ Coupons. You Save When You Buy Local. Frozen Foods. ), asparagus, kiwi, Cara Cara oranges, corned beef brisket, frozen peas & corn, crinkle cut frozen fries and more! 5 Responses to “ALDI – Black Angus Bacon Cheddar Beef Patties – Food Review” skg Says: 01/11/2020 at 19:56 | Reply. Most people can’t believe how cheap Aldi beef is. With your left hand, palm facing up, touch the tip of your thumb to the tip of your pinky finger. We recently took the TJ’s grass-fed burgers for a spin. Enjoy a chicken dinner at home with your family or if you're in the mood for firing up the grill, pick up our Black Angus Chuck Roast and Baby Back Ribs. 0%, Hierro
Aldi’s rump steak is inspired by the Japanese Kobe Wagyu, which sells for up to an eye-watering £500 a kilo. No humping up, juicy and very delicious. Scottish Meat & Fish - ALDI UK No rain checks. Aldi's Highland Park grass-fed beef packaging is marketed with show medals. We welcome cash, EBT, Visa, MasterCard, Discover, American Express, most debit cards and all forms of contactless payment. ¿No estás seguro de qué producto es el adecuado para ti? The deep purple color means there’s no air in the package and is an indicator of freshness. Learn about the number of calories and nutritional and diet information for Aldi Black Angus Beef Ribeye Steak. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands. Beef can only be labelled Scotch when it is sourced from selected Scottish farms that adopt best practice regarding animal welfare and production methods. Discover a variety of quality fresh meat and seafood products at affordable prices when you shop at ALDI. The supermarket's award-winning specially selected Aberdeen angus picanha beef burgers will be back in stores from Thursday June 7. To avoid releasing the juices of a steak when using a meat thermometer, test for doneness using your hand. A favorite of steak lovers, these deliver a high-end restaurant experience right at home. Our strip steak is cut from the best part of the strip loin, and has rich marbling, deep flavor, and is completely boneless! Beat the eggs, then add the garlic granules and paprika. But there’s much more to know about Aldi beef than that. ©2021 Fitbit, Inc. Todos los derechos reservados. Product Code: 53815 When you shop at ALDI, you’ll find that our fresh steaks and roasts are all packed in vacuum-sealed leakproof packaging. But if I was gonna give this steak a proper review, I will treat it as well as I treat … *Quantities are limited. The retailer has developed the new Beef Cross Dairy Supply Chain model in the hope of providing a long-term solution for the sector. However, for the past month or so, I have not seen the “Uncured” Parkview Beef Franks in any of the 3 ALDI stores in the area I have been shopping.
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We are what we eat. Wait! We are actually, what our food eats! Yep. If you eat conventionally raised animal flesh then you are eating antibiotics, hormones, GMO laden grains and all kinds of other things that your body doesn’t recognize. I choose to eat foods that support wellness and ward off inflammation and illness. That’s why I eat grass fed additive free animal products.
US WELLNESS has the tastiest, and inexpensive foods, that I have ever tasted. I have spent so much money on grass fed in the past. I have driven to the local farmer’s markets and paid top dollar and not been happy with the taste of the products. I have paid shipping and handling fees that were high and waited a week for my order.
I found my last stop. Grass Fed Additive Free Animal Products that taste amazing, have a flat rate shipping and packaging fee of $7.50 no matter how much you order…and are shipped in 48 hours!
The steaks and chicken were stellar, the bison and ground beef delectable. I am done with Whole Foods, and driving, and all of the things that I am too busy for.
I want food that I can trust. A US company. And, a price that I can continue to afford as I eat foods that support my family’s wellness.
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Eating healthy requires a lot of effort, discipline and it isn’t always fun. So, why bother? At some point in your life, you will realize that the health of your body is the sole determining factor for what kind of lifestyle you can and wish to lead. Just like a smoker faces a possible future of emphysema and lung cancer, if you neglect healthy eating habits, you not only face a possible future of being overweight or obese, you also run the risk of depression, heart disease, diabetes, cancer, bowel complications and much more. The choices you make each day – from what to eat for breakfast to whether or not to have that extra slice of pie – affects how you feel and how you perform, which as you may be able to guess, affects everything you do.
In general, we should include a range of nutritious foods in our diet and eat plenty of breads and cereals, fruits, vegetables and legumes such as chickpeas, lentils and red kidney beans. We should also switch to low fat milk and consume sufficient amount of dairy products. It is also important to drink an adequate amount of water.
Mindful eating is paying more attention to what you can eat, how you eat and how much. If you get the mindful eating down, you will have an easier time creating new healthy habits. Some of the measures include:
Stop eating in front of the TV or computer, avoid all distractions, and actually pay attention to what you’re putting on your plate and in your mouth.
Pause before taking a bite, and chew slowly and intentionally.
Avoid as far as possible the amount of packaged foods you consume and try cooking your own fresh food as much as possible.
Eat only when you are hungry and never overstuff yourself.
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I like to bake.
I don’t often blog about it because I like blogging about knitting and yarn more. Not that there haven’t been bloggable things that have happened while baking.
There was that time with the banana bread. I was walking across the kitchen with a warm loaf pan just out of the oven, holding it with a kitchen towel, when it slipped out of my hand. Miraculously (and thanks in part to a well greased loaf pan) the bread actually left the pan and floated through the air before I somehow managed to catch the entire loaf back in the pan unharmed. The pan (and I) landed on the floor as if nothing had happened. If Jerry hadn’t witnessed the maneuver I would swear myself that I imagined it. We laughed and laughed about The Amazing Flying Banana Loaf!!
Then there was the time I made a cardamom cake from an old mailorder for the first time. I’ve since learned to either halve the recipe or at least use two loaf pans. That first time I made it, boy, everything went wrong. I had to put a sheet pan under the tube pan during cooking because the batter was spewing over the edge to the bottom of the oven. Not only that, but when I went to remove the cake from the pan (after the requisite cooling time) the whole thing collapsed because I hadn’t cooked it enough. I turned the oven back on and put the cake back in! It was a huge disaster. A yummy disaster, but still.
Earlier this week, I made a practice batch of cupcakes for Jerry’s birthday tomorrow. I don’t know why, but I’ve got pretty bad luck with cupcakes. Of course, the practice batch came out undercooked. I figured my biggest fault was that I had over-filled the cups. So today when I made the for-real batch of chocolate cupcakes, I filled the cups much less than earlier in the week. Everything was going so well!
Since I had made two pans of cupcakes, I was directed by my cookbook to rotate the pans halfway through the baking time. After 10 minutes in the oven (they were looking good! yipee!) I pulled out one pan, set it on the door of the oven, moved the other pan to the top rack, and…I watched the pan that was sitting on the oven door slide slowly to the floor.
I had to laugh. And then I thought of the blog and ran to get my camera.
Cupcakes are supposed to be easy! It’s like some sort of cupcake curse around here – Scooby Doo and the Curse of the Undercooked Cupcakes. I love that black and white, scene-of-the-crime photo above, but here’s what it really looked like.
In the end, everything worked out okay. I had to make a whole second batch of cupcakes but I had all the ingredients on hand. And for the record – half-baked cupcake batter is mega-super-yummy. I did not eat it off the floor.
The best news is that Jerry will have his cupcakes to share with his classmates tomorrow. He’s gonna be 6!