The Sex Life of Food: When Body and Soul Meet to Eat
Macmillan, Jan 24, 2006 - 260 pages
"The sex life of food" doesn't mean that the strawberries have fallen in love with the oatmeal. It's a look at food--and sex--and how they go together in our daily lives much more often than we realize. There are so many ways that hunger and desire act on each other, and so many things that can influence our preferences. Not only are people moved by the taste, texture, and the shapes of the food they eat, but even the names of some dishes can kindle hunger--of both kinds--in some. As the author writes, "Sometimes cooking is foreplay, eating is making love, and doing the dishes is the morning after."
The many things Bunny Crumpacker shares with the readers of her fascinating book almost could have inspired her to write a novel, sending Adam and Eve (with their apple) traveling through history as the icons of our passions. Instead, she has gone far beyond the obvious to bring us unexpected and tantalizing knowledge of how much and in how many surprising ways we assuage our hunger for both food and sex and how where there's one, there is often the other. The result is a continued delight. There's history and humor, obvious connections and truly amazing ones. The author enlightens us on a myriad of topics, including food in fairy tales, what politicians eat, comfort food, and manners at the table.
But enough! There's too much to say. Turn the pages and let Bunny Crumpacker introduce you to The Sex Life of Food.
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The Sex Life of Food
Sex in the Kitchen
Dinner in Bed
Love and Bread and Wedding Cakes 7 1
A Bun in the Oven
Mine Own Petard Some Inside Stories
The Restaurant Democracy
Chewing the Sound Bite Political Gastronomy
The Civilizing Process Manners at the Table
Immortal Meal Cannibalism
The Big Apple
A Few Relevant Recipes
Comfort Me With ApplesComfort Food
Other editions - View all
A. J. Liebling Adolf Hitler Alois Jr American aphrodisiacs apple baby beans better bite blood body bowl bread breakfast breast Brillat-Savarin cake called cannibalism carrots cheese chefs chew chicken child chocolate coffee comfort food cookies cooking dessert diet dining dinner dish dogs drink eaten eggs everything fart fast food Felipe Fernandez-Armesto female fingers flavor flesh food and sex forks French fruit genitals hand Hansel and Gretel Hitler human hunger hungry ice cream jelly beans juice kind kiss kitchen knives look lovers lunch M.F.K. Fisher male McDonald's meal meat menu milk mother mouth nose peanut pleasure potatoes recipe restaurant roast sauce says smell Snow Snow White sometimes Song of Solomon soup spoon steak stomach story sugar swastika Sweeney Todd sweet symbol taste there's things woman women word writes wrote York


This is the first post of a three-part series on veganism. The series will cover the following:
- Veganism in Britain today: Seven key facts
- Animal welfare & the ethics of meat eating
- Are vegetables our future?
In recent months some observers have pointed to a global dietary shift away from animal products. Sky News recently reported that “each year, more and more people are going vegan”.
The vegan diet, which involves ditching products that are wholly or partly derived from animals, excludes many everyday items such as milk, eggs and honey, and of course meats. The diet is becoming increasingly popular among the rich and famous, with celebrities and fitness gurus praising the benefits of a plant-based diet.
Naturally, celebrity endorsements often result in changes in societal habits so an increase in uptake of the vegan diet is, to some degree, expected. However, what has made most heads turn in recent months, is the scale of this uptake. The Vegan Society estimate there to be at least 542,000 vegans in the UK (2016), which equates to around 1% of adults. This might not sound like much, but it is around three and half times the number just a decade earlier, and the society describes the uptake as one of the fastest growing lifestyle movements in the UK.
This year there were reports that more than seventy-eight thousand self-professed carnivores signed-up to ‘Veganuary‘, a campaign that encourages people to commit to the vegan diet for the month of January. A record year for the campaign and more than fifty times the number who signed up to the campaign just four years ago.
In light of the hype, BMG Research has polled the nation to find out more. We surveyed a representative sample of 1,507 adults living in Great Britain asking key questions to help us get a deeper understanding of the growing trend and where it might go.
BMG Polling presents 7 facts about Veganism in Britain today…
- Almost one in eight meat eaters say that they would consider going vegan
When asked whether they would consider switching to a vegan diet, some 12% of those who currently eat meat say they would “definitely” or “potentially” consider changing to a vegan diet. Among vegetarians and pescatarians this figure increases dramatically to between a fifth and a quarter (21% of vegetarians and 25% of pescatarians). Overall, 16% of British adults not currently on a plant-based diet say they would consider taking one up.
- A third of meat eaters wouldn’t continue if they had to kill the animal themselves
While 90% of Brits say that they still eat meat as part of their diet, the prospect of getting your hands dirty appears too much for many to stomach. A third of current meat eaters (33%) say that they would give up meat if they had to kill and prepare the animal themselves, with a further 23% saying they are unsure.
Interestingly the gender divide on this question is one of the widest on the subject, with nearly half (47%) of meat-eating women saying they wouldn’t continue if it meant having to kill the animal themselves, compared with just a fifth of men (20%).
Almost two-thirds of Ukippers (62%) say they would be happy to kill and prepare their meaty meals themselves!
Despite the hype, the vast majority of Brits continue to eat meat
While veganism is on the rise, it is important not to overstate the popularity of meat-free diets. Nine in ten Brits continue to enjoy meat as part of their diet (90%). In-line with Vegan Society figures, we also find that just 1% of adults living in Britain say they follow a vegan diet. Meanwhile, vegetarian and Pescatarian diets between three and four times as popular, (Vegetarians = 3% & Pescatarians = 4%).
Not only do most Britons continue to eat meat, but the overwhelming majority do so most days a week. Some 81% of meat eaters do so either everyday (43%) or every two to three days (38%).
- …but many Brits say they are now eating less meat than they did last year
Self-reported meat consumption appears to be on the decline. While three in four meat eaters say that their consumption has “stayed about the same”, almost a fifth (18%) say that it has decreased. That’s almost 9 million Brits eating less, compared with just 6% (less than 3 million) saying their meat consumption has increased over the last 12 months.
- Meat eaters would miss Chicken the most
If you had to go vegan, what would you miss the most? When asked for their top three, Chicken came out on top with 40% saying they would miss the versatile bird. This was followed by Beef (21%) and then Fish (11%).
Interestingly there is a clear taste divide across the generations. Baby boomers (those aged 55+) are three times as likely to say that they’ll miss Lamb (12%) than millennials (those aged 18-34 = 4%).
When respondents were asked about specific meat products, millennials are nine times more likely to say that they’d miss burgers (19%) than baby boomers (2%). Baby boomers are almost three times as likely to say that they would miss Roast Beef (30%) than millennials (12%).
- Health benefits are the main motivator
Interestingly it is not animal welfare or the environmental impact of meat production that is the main reason people consider cutting out meat from their diet. While vegan and vegetarian diets are commonly associated with ideas of environmental conscientiousness and the welfare of animals, more than two in five Britons (41%) said that ‘health benefits’ were the number one factor for considering a switch. Just 15% said that that it was to help reduce the environmental impact of meat consumption, and only 22% said it was to help improve animal welfare.
- A taste too good to give up
Most people say that they are unlikely to consider switching to a vegan diet, when we asked them why, the explanation was simple – taste.
Of those who said they would be unlikely to consider cutting meat from their diet, two thirds (66%) said it was their love for the taste of meat that was the main reason why. While health reasons were the most commonly cited factor for those who would consider going meat-free, just 14% of meat eaters cite health implications as the main for sticking with meat.
Methodology, fieldwork dates, and a full breakdown of these results can be found here.
For a more detailed breakdown of results from this poll, or any other results from our polling series, please get in touch by email or phone.
0121 333 6006
Dr. Michael Turner – Research Director & Head of Polling – BMG Research
Robert Struthers – Senior Research Executive – BMG Research


Smoking ribs is a popular cooking technique that results in tender and flavorful meat. One of the key elements to achieve perfectly smoked ribs is the temperature at which they are cooked. Many pitmasters swear by smoking ribs at 275 degrees Fahrenheit as the ideal temperature. In this blog post, we will explore why 275 degrees Fahrenheit is considered the perfect temperature for smoking ribs, as well as understand the low and slow cooking method.
Why Smoking Ribs At 275 Degrees Fahrenheit Is The Perfect Temperature
- **Consistency:** Smoking ribs at 275 degrees Fahrenheit ensures consistent results every time. This temperature allows for even cooking throughout, resulting in ribs that are juicy and tender.- **Faster cooking time:** Compared to lower temperatures like 225 degrees Fahrenheit, smoking ribs at 275 degrees Fahrenheit reduces the cooking time. This means you can enjoy your delicious ribs sooner.- **Crisp and flavorful bark:** The higher temperature promotes the formation of a flavorful bark on the surface of the ribs. This crispy exterior adds a delicious texture to the succulent meat.
Understanding The Low And Slow Cooking Method
- **Tenderizes the meat:** Cooking ribs at a low temperature for a longer duration allows the connective tissues to break down, resulting in tender meat that falls off the bone.- **Enhances flavors:** The slow cooking method allows the flavors of the seasoning and smoke to penetrate and infuse the meat, creating a depth of flavor that is unparalleled.- **Allows for smoke absorption:** With the low and slow cooking method, the ribs have more time to absorb the smoky flavors, resulting in a rich and smoky taste.
In conclusion, smoking ribs at 275 degrees Fahrenheit provides consistent and delicious results. The low and slow cooking method further enhances the tenderness and flavor of the meat. So, fire up your smoker and try smoking your next rack of ribs at 275 degrees Fahrenheit for a delectable barbecue experience.
Selecting The Best Ribs
Different Types Of Ribs For Smoking
When it comes to smoking ribs, there are a few different types that you can choose from. The most popular options include baby back ribs, spareribs, and St. Louis style ribs. Each type has its own characteristics and flavor profiles, so it’s important to pick the one that suits your taste preferences.
- Baby back ribs: These ribs come from the top of the rib cage near the backbone. They are smaller and leaner compared to other rib cuts, making them a popular choice for those who prefer a lighter and more tender meat.
- Spareribs: Spareribs come from the bottom of the rib cage, near the belly. They have a higher fat content compared to baby back ribs, resulting in a richer and juicier flavor. Spareribs are often larger and have more meat on the bone.
- St. Louis style ribs: These ribs are a trimmed version of spareribs. The rib tips and excess cartilage are removed to create a rectangular shape. St. Louis style ribs are known for their meatier and more flavorful taste.
Choosing The Right Rib Cut For The Best Results
When selecting the perfect rib cut for smoking, it’s crucial to consider the cooking time and your personal preferences.
- Cooking time: Baby back ribs generally require less cooking time compared to spareribs and St. Louis style ribs. If you prefer ribs that cook faster, baby back ribs might be the best choice for you. However, if you enjoy the richness and tenderness that comes from a longer cooking time, spareribs or St. Louis style ribs could be a better option.
- Personal preferences: It’s important to consider your taste preferences when choosing the rib cut. Some people enjoy the lean and tender meat of baby back ribs, while others prefer the fattier and more flavorful meat of spareribs or St. Louis style ribs. Consider the level of fat marbling and the texture that you prefer in your smoked ribs.
When it comes to selecting the best ribs for smoking, it ultimately boils down to personal preference. Whether you choose baby back ribs, spareribs, or St. Louis style ribs, smoking them at 275 degrees Fahrenheit will result in tender and delicious meat that will leave your taste buds satisfied. So, get your ribs ready and enjoy the smoky goodness that awaits you.
Preparing The Ribs
Trimming And Removing The Membrane
To ensure the best results when smoking ribs, it’s important to properly prepare them before cooking. One essential step is trimming and removing the membrane on the back of the ribs. The membrane can be tough and prevent seasoning from penetrating the meat, so it’s best to remove it. Use a butter knife or your fingers to loosen one corner of the membrane, then grip it with a paper towel and peel it off in one smooth motion.
Seasoning And Marinating Techniques For Maximum Flavor
Once the ribs are trimmed, it’s time to add flavor. There are numerous seasoning and marinade options to choose from, depending on your taste preferences. Some popular choices include dry rubs, which are a mixture of spices, herbs, and sugars, or liquid marinades that can be applied to enhance the flavor. Whether you prefer a sweet and tangy sauce, a spicy dry rub, or a combination of both, make sure to season the ribs generously and allow them to marinate for at least a few hours or overnight. This will allow the flavors to penetrate the meat and enhance the taste when smoked.
By properly preparing and seasoning the ribs before smoking, you’ll be able to achieve the perfect balance of flavors and tenderness. Don’t rush this step, as it sets the foundation for a delicious meal that will have everyone asking for seconds.
Preparing The Smoker
Selecting The Right Wood Chips For Smoking Ribs
When it comes to smoking ribs, choosing the right wood chips can greatly enhance the flavor of your meat. Different types of wood impart different flavors, so it’s important to select the ones that complement your taste preferences. Some popular options for smoking ribs include apple, cherry, hickory, and mesquite chips. Each wood chip has its own distinct aroma and intensity, so consider experimenting with different combinations to find your favorite flavor profile.
Setting Up The Smoker For Optimal Heat And Smoke Control
To ensure successful smoking, it’s crucial to properly set up your smoker. Start by cleaning the smoker and removing any leftover ash or debris. Next, add your chosen wood chips to the smoker box or fuel source. It’s important to maintain a consistent temperature throughout the smoking process, so monitor the heat closely using a reliable thermometer. Adjust the ventilation vents to control the airflow and maintain steady smoke production. Remember to preheat the smoker to the desired temperature before adding your ribs for a consistent and controlled cooking experience.
By following these steps, you can prepare your smoker effectively and achieve the desired heat and smoke levels to create tender and flavorful smoked ribs. Experiment with different wood chips and smoking techniques to find the perfect combination that suits your taste. Happy smoking!
The Smoking Process
Placing Ribs On The Smoker Rack
Once your smoker is preheated to the desired temperature, it’s time to place your ribs on the smoker rack. Make sure to arrange them in a single layer, allowing enough space between each rack for the smoke to circulate. This ensures that the ribs cook evenly and absorb the smoky flavor. Consider using a rib rack if you have limited space in your smoker, as it allows you to stack the ribs vertically without sacrificing flavor or tenderness.
Monitoring And Maintaining The Temperature Throughout The Smoking Process
Throughout the smoking process, it’s crucial to monitor and maintain a consistent temperature. Fluctuations in temperature can affect the cooking time and result in unevenly cooked ribs. Keep a close eye on the thermometer and make any necessary adjustments to the ventilation vents to control the airflow and maintain optimal heat. Remember to add additional wood chips as needed to ensure a steady supply of smoke. Aim for a temperature range of 225°F to 250°F and avoid opening the smoker unnecessarily to preserve the heat and smoke.
By following these steps, you can ensure that your ribs are properly cooked and infused with delicious smoky flavor. Remember, practice makes perfect, so don’t be afraid to experiment with different wood chip flavors and smoking techniques to find your favorite combination. Happy smoking!
Cooking Time And Temperature
Understanding The Cooking Time For Smoking Ribs At 275 Degrees
When smoking ribs at a temperature of 275 degrees Fahrenheit, the cooking time will typically range between 2.5 to 3 hours. However, it’s important to note that the actual cooking time may vary depending on various factors such as the thickness of the ribs and the desired level of tenderness. It’s always best to use a meat thermometer to determine when the ribs are fully cooked. The internal temperature should reach 203 degrees Fahrenheit for tender, fall-off-the-bone ribs.
Why Maintaining A Consistent Temperature Is Crucial
Maintaining a consistent and steady temperature while smoking ribs is essential to achieve evenly cooked and tender results. Fluctuations in temperature can disrupt the cooking process and lead to unevenly cooked ribs. To maintain a consistent temperature, it’s important to keep a close eye on the thermometer and make any necessary adjustments to the ventilation vents to control the airflow. Additionally, avoid opening the smoker unnecessarily as it can cause heat and smoke to escape, resulting in temperature fluctuations.
By understanding the cooking time and the importance of temperature control, you can successfully smoke delicious and tender ribs that are infused with a smoky flavor. Remember to experiment with different wood chip flavors and smoking techniques to find your preferred combination. Happy smoking!
The 3-2-1 Method
Exploring The Popular 3-2-1 Method For Smoking Ribs
The 3-2-1 method is a common technique used for smoking ribs to achieve tender and juicy results. It involves three different stages of cooking, each with a specific time frame, to ensure the ribs are cooked to perfection.
Breaking Down Each Stage For Perfectly Tender And Juicy Ribs
The first stage, known as the “3” stage, involves smoking the ribs uncovered for approximately 3 hours at 275 degrees Fahrenheit. This allows the smoke flavor to penetrate the meat and begins the cooking process.
Next, in the “2” stage, the ribs are wrapped in foil or butcher paper and continue cooking for an additional 2 hours. This helps to tenderize the meat and retain moisture by creating a steaming effect.
Finally, in the “1” stage, the ribs are unwrapped and returned to the smoker for 1 hour. This step allows the ribs to develop a beautiful caramelized glaze and firm up slightly.
Throughout the entire process, it’s essential to monitor the temperature to ensure it remains constant. This will help achieve evenly cooked and tender ribs.
By following the 3-2-1 method, you can create mouthwatering ribs that are juicy, tender, and full of flavor. Experiment with different seasonings, sauces, and wood chip flavors to personalize your smoking experience. Happy smoking!
Testing For Doneness
How To Check If The Ribs Are Cooked To Perfection
To ensure that your ribs are cooked to perfection using the 3-2-1 method, it is important to test for doneness. This will help you determine if the meat is tender and juicy, ready to be enjoyed.
One common method to check doneness is the toothpick test. Insert a toothpick into the thickest part of the meat between the bones. If it slides in easily with little resistance, the ribs are done. If the toothpick meets resistance or feels tough, the ribs need more cooking time.
Another indicator of doneness is the meat pulling away from the bones. When the ribs are cooked properly, you will notice that the meat has pulled back, exposing some bone. This is a good sign that the ribs are tender and ready to be enjoyed.
It is also important to pay attention to the texture of the meat. When cooked perfectly, the meat should be tender and easily pull apart with a gentle tug. Avoid overcooking the ribs as they can become dry and tough.
By using these indicators and testing for doneness, you can ensure that your ribs are cooked to perfection and ready to be enjoyed by family and friends.
Remember, practice makes perfect, so don’t be afraid to experiment with different cooking times and techniques to achieve your desired level of tenderness and juiciness. Happy smoking!
Serving And Enjoying
Resting And Glazing The Ribs Before Serving
After your ribs have reached the desired level of doneness, it is important to let them rest before serving. This allows the juices to redistribute throughout the meat, resulting in a moister and more flavorful rib. Simply wrap the cooked ribs in foil and let them rest for about 15 minutes.
While the ribs are resting, you can take the opportunity to glaze them with your favorite barbecue sauce. This step adds a delicious layer of flavor and helps achieve that irresistible sticky glaze. Brush the sauce on both sides of the ribs and return them to the smoker or grill for a few minutes to caramelize the glaze.
Accompaniments And Side Dishes To Enhance Your Smoked Ribs Experience
When it comes to enjoying smoked ribs, there are plenty of delicious accompaniments and side dishes that can take your meal to the next level. Here are some popular options:
|The cool and tangy flavors of coleslaw pair perfectly with the smoky and rich taste of ribs.
|Mac and Cheese
|The creamy and cheesy goodness of mac and cheese is a classic comfort food that complements the meaty ribs.
|The sweet and savory flavors of baked beans add a satisfying contrast to the smokiness of the ribs.
|The slightly sweet and crumbly texture of cornbread is a popular choice to accompany ribs.
|The creamy and tangy flavors of potato salad provide a refreshing balance to the richness of the ribs.
These are just a few examples, but feel free to get creative and customize your meal with your favorite sides. And don’t forget to have plenty of napkins on hand because eating finger-licking good ribs can get messy!
FAQ: How Long to Smoke Ribs at 275: Mastering the Art of Low and Slow
Q: What is low and slow smoking?
A: Low and slow smoking refers to the method of cooking meat at low temperatures for an extended period of time. This results in tender, flavorful, and juicy meat.
Q: Why is smoking ribs at 275°F considered low and slow?
A: While some may consider 275°F as slightly higher than traditional low and slow temperatures, it still falls within the range. Smoking ribs at this temperature allows for a slightly faster cook while still achieving the desired tenderness and smoke penetration.
Q: How long does it take to smoke ribs at 275°F?
A: On average, smoking ribs at 275°F will take approximately 3 to 4 hours. The precise time may vary depending on the size of the ribs, desired doneness, and other factors such as humidity and wind conditions.
Q: Should I wrap the ribs in foil during the smoking process?
A: Wrapping ribs in foil, also known as the “Texas Crutch,” is a popular technique that helps speed up the cooking process and adds tenderness. It can also enhance the flavor by allowing the juices to mix with the meat. However, it’s not necessary to wrap the ribs during the entire smoking process. Many pitmasters choose to go unwrapped and achieve great results.
Q: What is the best wood for smoking ribs?
A: The choice of wood is subjective and depends on personal preference. However, some popular woods for smoking ribs include hickory, apple, cherry, and mesquite. These woods impart a unique and delicious flavor to the meat.
Q: How do I keep the temperature steady at 275°F during the smoking process?
A: To maintain a steady temperature of 275°F, it’s important to use a reliable smoker or grill with good temperature control. Ensure a good seal on the smoker to prevent heat from escaping. Adjust the air vents or dampers to control the airflow. Using a thermometer to monitor the temperature and making slight adjustments as needed can also help maintain the desired heat.
Q: Can I use a different temperature than 275°F to smoke ribs?
A: Absolutely! The beauty of smoking is the flexibility to experiment with temperatures. Lower temperatures around 225°F will result in more tender, fall-off-the-bone ribs but will require a longer cooking time. Higher temperatures around 300°F may produce a slightly firmer texture and faster cooking time. Adjust the temperature based on your desired outcome and available time.
Q: Are there any additional tips for smoking ribs at 275°F?
A: – Pat dry the ribs and remove the membrane before seasoning.
- Apply a dry rub or marinade of your choice and let it sit in the refrigerator for a few hours or overnight to enhance the flavor.
- Ensure a consistent smoke by adding wood chips or chunks to your smoker.
- Use a meat thermometer to check for doneness. Ribs are usually ready when the internal temperature reaches around 190°F.
- Allow the ribs to rest for a few minutes before serving to let the juices redistribute throughout the meat.
Note: While this FAQ provides general guidance, it’s always a good idea to consult specific recipes and instructions for the best results when smoking ribs at 275°F.
Hey there, Jacob Baldwin here! If you’re looking for some mouthwatering homemade Cajun and Northwest meals, then look no further than Columbia Portage Grill. Our menu includes a variety of vegetarian and gluten-free options, so there’s something for everyone! And of course, you’ll be greeted by our amazing staff when you visit. Can’t wait to see you at the grill!


May Is Celiac Disease Awareness Month!
Tess Creamer, MS, RD, CSO, CD-N, Sodexo Registered Dietitian
Right now it seems like gluten-free foods are everywhere, and it has almost become a fad to follow a gluten-free diet. Gluten is a protein found in products made from wheat, rye, and barley. Unless you have celiac disease, there are no health benefits to eliminating gluten. However, for those diagnosed with celiac disease, following a 100% gluten-free diet is the only known treatment.
Celiac disease is a genetic autoimmune disease which impacts about 1% of the population, and up to 97% of those with celiac disease are undiagnosed. Celiac disease can develop and be diagnosed at any age, and it is prevalent across all races and genders. When a person with celiac disease consumes gluten in their food, it results in an immune response which causes damage to the lining of the small intestine and limits the absorption of nutrients in food.
Diagnosis of celiac disease is often delayed, with the average length of time to diagnosis being 4 years. This delay in diagnosis increases the risk of developing other autoimmune disorders, osteoporosis, infertility, neurological problems, and even cancer. Regular antibody testing is the first step to identify the presence of celiac disease, especially in at-risk populations such as those with a relative diagnosed with celiac disease, those with other autoimmune conditions, or with concerning symptoms (such as recurrent abdominal pain or bloating, chronic diarrhea or constipation, unintentional weight loss, or fatigue). Antibody testing should be followed by a biopsy to confirm the diagnosis. It is important to still include gluten in the diet while waiting to be diagnosed otherwise this may effect for test results. Once diagnosed, it is essential to eliminate gluten.
Gluten is often a hidden ingredient in foods and even in some medications. Therefore, it is important to work closely with a dietitian while implementing a gluten-free diet. Even foods which don’t naturally contain gluten may become contaminated with gluten if they are not prepared, cooked, and stored properly. Avoiding gluten in the diet is important to help heal existing intestinal damage, prevent further damage, and help minimize any side effects. Gluten-free labeling on products is currently voluntary for manufacturers, therefore label reading is important to identify gluten-containing ingredients.
To get more information about celiac disease, diagnosis and treatment, visit the Celiac Disease Foundation.


This cocktail was originally created by Seattle chef Kathy Casey, but it uses a technique that goes back over hundreds of years! She uses Douglas Fir infused gin, but any pine or fir will do, depending on what is available in your area. If you infused your gin, Just be sure to use an organic tree or one that has not been sprayed with chemicals.
1 1/2 ounces douglas fir infused gin
3/4 ounce cranberry juice
3/4 ounce lemon juice
simple syrup to taste
splash of champagne or prosecco
In a champagne glass add the lemon juice, cranberry juice, simple syrup and lightly stir. Add in the fir or pine infused gin, and top off with champagne, prosecco, or sparkling wine. Garnish with a lemon twist of desired.
This cocktail is perfect for the holidays — an unexpected and delightful taste of christmas! As a variation, you can substitute pomegranate molassas for the cranberry juice.


With all the concerns about what unknown toxins our beloved pet companions may be consuming in their treats, ScallyWags4Pets offers fresh alternatives made locally, using only human-grade ingredients. Our products have all been Certified Laboratory Tested and Guaranteed Analysis provided for each one. A Master Chef, as well, has been consulted on all recipes.
No artificial preservatives are included in our products, home-baked in small batches with care, so they need to be stored in airtight containers or may be refrigerated or frozen for optimal freshness. We use a sophisticated drying device; however, since our bones & treats are homemade fresh, weather temperatures or humidity may wreak havoc if they are not stored properly. As an added precaution, we've included one food safe "Oxygen Absorber' in each bag of our dog bones & treats, excluding the pet bird treats. Please do not allow your pet to consume the 'Oxygen Absorber'. According to the manufacturer, accidentally eating one will probably not do any harm; nonetheless, it is not safe to consume them regularly. (If your pet eats several 'Oxygen Absorber' packets, then seek emergency medical attention for it.) 'Best if Used Before' dates are also provided.
Our 3-inch bones/treats are truly "one size fits all", since they can easily be broken into pieces to satisfy any pet's appetite or owner's preference.
We recognize that research states wheat flour is a common culprit for pet allergies, so we responsibly substitute gluten-free Brown Rice Flour in our recipes. Brown rice flour is rich in Vitamins B3, B6 and magnesium, which plays a major role in maintaining bodily nerves, bones and muscles and is necessary for sustaining a normal heart beat. Brown rice flour is high in protein, low in fat, and packed with fiber, vitamins and nutrients, such as calcium and zinc. It is a good source of the mineral selenium found to reduce the incidence of cancer and cataracts. It is also rich in Vitamin E, which promotes immunity and is necessary for a pet's healthy skin. Brown rice flour makes for a very light, crunchier treat, thus we have added sweet potatoes to the recipes, so the treats are less brittle. Sweet potatoes are also beneficial additions because they contain nutrients such as complex carbohydrates, dietary fiber, beta carotene, Vitamin C & Vitamin B6, to name just a few. They have also been found to be a blood sugar stabilizer.
We also only use Aluminum-free Baking Powder. (Most all baking powders contain aluminum - a highly toxic heavy metal linked to neuro-diseases and brain damage - this applies to humans, too.) And for oil - only Olive Oil is used in our ingredients, rich in antioxidants, especially Vitamin E, and phytonutrients. It can improve circulation by increasing blood flow and can ward off the effects of asthma - especially beneficial for the Brachycephalic breeds of dogs that have difficulty breathing, (such as the pug and bulldog), although all breeds can benefit from olive oil supplements. Olive Oil prevents and lessens the effects of cardiovascular disease and diabetes. The process of the monounsaturated fats in the oil actually works to persuade the melting of fat cells and reduce insulin sensitivity. It contains oleic acid, in addition to some compounds (squalene and terpenoids) that are believed to be effective in preventing cancer, which kills a staggering 50 percent of dogs over age 10. We do not use the GMO (genetically modified organism) Canola Oil, which is controversial.
These practices result in healthier & safer products for pets. Each of our flavours was chosen not only for their taste, but also for the benefits they provide --
Our Ahoy Peanut Butter, Banana & Oat Flavour Dog Bones contain real peanut butter, which can help a dog's health & their breath, as well. Peanut butter contains Vitamins E, K & B3, also known as niacin and beneficial minerals iron, magnesium, potassium, copper and calcium, as well as modest amounts of dietary fiber. Nutritional research suggests potassium-rich bananas may be health, brain & mood-food for your dog, and most dogs love them. Bananas contain the mood-enhancer tryptophan and Vitamin B6, a blood glucose levels regulator. (As in people, dogs' moods can suffer if their blood glucose levels become unbalanced.) Bananas have a natural antacid effect in the body by neutralizing over-acidity and can reduce irritation by coating the lining of the stomach. The soothing properties of oats can also help a pet with some digestive issues. Oats are a great natural source of iron, manganese, zinc & B vitamins, as well as essential fatty acids and antioxidants. They are also high in protein - equal to meat, milk and egg protein and contain an almost complete list of the essential amino acids.
Our Blimey Bacon Flavour Dog Bones contain low-fat milk and only real bacon, (not processed or artificial bacon), giving your pet the "most" of the flavour they love. Ingredients also included are the aforementioned beneficial olive oil, nutritional & curative oats, and eggs - one of the highest quality sources of protein available. Dogs love eggs and eggs have just what dogs need, protein & fat (animal fat, not vegetable fat) which provides energy, important in the diet for active dogs. Eggs also contain almost every essential vitamin.
Our Crow's Nest Chicken Broth Flavour Dog Treats (for Cats, too) contain no-sodium chicken broth, not only for great taste, but also for the age-old appreciation and value for the soothing and healing benefits of chicken soup. The included unsweetened applesauce provides an abundant source of Vitamins C, K and calcium for your pet, and vitamin & mineral-rich eggs offer valuable sources of protein. The recipe for these treats contains the greatest quantity of antioxidant-loaded olive oil, with its healthy immune system properties. This ingredient is especially beneficial for the Brachycephalic breeds of dogs (pugs & bulldogs), or cats (Himalayan & Persian), which can experience breathing difficulty, most notably in hot weather. The herbal qualities of oats which include: antipasmodic, cardiac, diuretic, emollient, & nervine, further enhance these treats. The addition of cholesterol-lowering oats aids in digestion and helps to achieve hormonal balance. Oats also contain the antitumor compound b-sitosterol.
Our Landlubber Cheddar Cheese Flavour Dog Bones contain "everything is better with cheddar" real cheddar cheese for a good source of protein for your pet. Cheddar cheese also provides vitamins and minerals, such as calcium, Vitamins A & B-complex and essential fatty acids. The included Flaxseed Meal is an excellent source of alpha-linolenic acid, a type of Omega-3 fatty acid. (Omega-3 fatty acids are critical for your pet’s skin and coat health.) Flaxseed Meal can prevent dry, itchy skin, shedding, and hot spots. It also has cholesterol-lowering properties and may help stop tumor growth in dogs with cancer. Flaxseed Meal contains both soluble and insoluble fiber. The insoluble fiber speeds the passage of food through the digestive system. It also builds stool volume, helping to evacuate a dog’s anal sacs, preventing impaction and constipation. Flaxseed Meal contains high levels of lignans (phytonutrients – natural chemicals) that provide beneficial properties for dogs. While Flaxseed Meal appears to lose some of its actual nutritional benefit during baking, the lignans remain stable, providing potent antioxidants, as well as anti-inflammatory, antiviral and antibacterial properties.
Our Plunder Pumpkin Flavour Dog Bones contain stomach-soothing pumpkin which may allow pets with digestion problems to enjoy treats, as well. These treats contain pure pumpkin (with no added sugar or spice), since its qualities can help dogs with both constipation and diarrhea and aid with indigestion or upset stomachs. Pumpkin is an excellent source of Vitamin A, potassium and fiber. The nutrients found in pumpkin help to keep a dog's immune system strong, thereby strengthening resistance to cancer and other diseases. The included cinnamon is known to help invigorate and support pets' respiratory and digestive systems. Cinnamon has great anti-inflammatory properties, especially for senior dogs struggling with arthritis. Another ingredient, ginger, is an anti-coagulant, anti-bacterial, anti-inflammatory, and a carminative, (meaning less flatulence). Ginger helps in the absorption of foods, aiding digestion, and in treating nausea, such as motion sickness. It also helps boost healthy blood circulation.
Our Shiver Me Timbers Better Breath Flavour Dog Bones contain parsley & mint - perfect natural breath fresheners for dogs. Parsley is high in Vitamins A & C and provides a number of important health benefits for your dog. It can act to purify blood by accelerating the excretion of toxins from the body, reduce allergy symptoms and blood pressure. Parsley has been found to inhibit cancer and is a rich source of vitamins, minerals, chlorophyll and enzymes. It also acts as a diuretic, so it is beneficial for dogs who are prone to kidney and bladder infections, incontinence and arthritis. Mint provides Vitamins B, C, B12, folic acid, thiamin & riboflavin, as well as the minerals, calcium and iron. Mint is also soothing to the stomach and nervous system and helps alleviate nausea and gas. Mint is a germicidal and breath freshener by inhibiting harmful bacterial growth inside a pet’s mouth and by cleaning their tongue and teeth. As well as being a natural diuretic, mint has also been found to be an excellent anti-depressant for dogs.
Our Treasure Chest Tuna Flavour Dog Treats (for Cats, too) contain tuna, beneficial for the skin and coat of your pet, due to the high amount of Omega-3 fatty acids. These fatty acids also aid joint health and mobility, in addition to a long list of cardiovascular benefits. Tuna is low in saturated fats and high in protein, making it a suitable treat for dogs, as well as for cats. It is an excellent source of Vitamins B6 & 12, folic acid and selenium, which plays a major role in preventing the occurrence of cancer and heart disease. The included dill improves appetite,
digestion and reduces flatulence.
Lighthouse Liver Dog Treats (for Cats, too) contain 100% Beef Liver, dehydrated. They are an excellent source of vitamins, A, B5, B6 & B12, copper, foliate, riboflavin, selenium, zinc, protein, niacin, phosphorous & iron. Liver Treats often serve as useful training rewards.
PUPCAKES have been added in both large & small sizes suitable to most all dogs. They are a cake-like treat made with the Ahoy Peanut Butter, Banana & Oat Flavour Dog Bones recipe, minus the dehydration process. (Other flavours can be made if desired). PUPCAKES are designed to serve for celebratory events, such as, birthdays, rescue days, adoptions, stressful vet visits, after surgeries, grooming days, for being a very 'good dog' days, or for any day you wish to celebrate with your beloved companion. We can personalize with edible food markers or note stixs to mark the occasion. Orders are welcome!
ScallyWags4Pets also offers wreath-shaped treats of healthy eats for our feathered friends or bird companions, named Pirate Wreath Treats for Parrotlets & Mid-size Birds. Catered specifically for Parrotlets & Mid-size birds, other birds may find them tasty, too. Since it is recommended that fruits & vegetables comprise 45% of their diets, our treats contain apple juice and cooked pure pumpkin, while the cooked beans, peas, lentils, hulled sunflower seeds, and ground grains add to the nutritional value to aid in preventing health & behavior problems. For fruits, we include the ultimate superfood: dried wild blueberries, with their phytochemical and antioxidant rich properties; and cranberries, rich in Vitamins A, B1, B2, C, & many nutrients. Cranberries are also full of minerals & polyphenol antioxidants, which can benefit the cardiovascular system and immune system. Other included fruits, raw mango, contains Vitamins A, C & D, along with beta-carotene; and the powerhouse of nutrition, dried currants, are low-fat, cholesterol-free and high-protein. Pet bird experts stress the importance of feeding pet birds the widest variety of food as possible, so we've packed a whole lot of healthy variety into these treats.
New Product added to our line is 'Yo Ho Ho Horse Treats', a bite-size nugget of homemade goodness for your horse. It is made with the same great care & concern as our other products for the health of your horse. The included Coconut Oil has been reported to assist with ulcers, acidosis, colic and dysbiosis and is particularly helpful for horses on a grain-based feed. Coconut Oil is a 'cool energy source' yeilding about 2x more energy than starch or protein and gives your horse a readily digestible energy, without the 'hotness' that generally comes with high grain diets. With so many anti-bacterial, anti-fungal and anti-microbial properties, Coconut Oil is right at home in the barn. In addition to being tasty treats for horses, the grated apples & carrots serve as good sources of vitamin C, and complex carbohydrates and the sea salt is Nature’s electrolyte. It aids in digestion and stabilizes body functions and fluids. This natural unrefined salt contains over 80 essential minerals. We also add molasses, which is tasty to horses and a good source of potassium. Potassium looks after the control of water absorption by organs, bones and muscles. Remember your horse thrives best on what he would eat naturally; the healthier the treat, the healthier your horse. It’s important to make sure you are feeding your horse clean. One of the best ways to do that is to trust ScallyWags4Pets and reward your horse with their new product, 'Yo Ho Ho Horse Treats'!
At ScallyWags4Pets, we feel it is very important to provide treats that are safe, healthy and yummy to our beloved pets who have no voice and no choice. Their reward is our reward. Our Quality Control Inspectors assure our products meet their high standards & are delectably compliant. They are also our 'family' & deserve only the very best, as should yours, so choose ScallyWags4Pets, and have your pets 'wagging' for more! Arrr!
908 Malott Lane
Kingsville, ON N9Y 3Y3
NOW - 'GO GREEN' PACKAGING!!!
ScallyWags4Pets is 'Goin' Green' with our new environmentally friendly packaging - Paper Sacks!!
Contact us at 519-733-8300 to purchase your bones & treats!
WE DO TAKE ORDERS.
Browse all the items currently offered. Great flavours, perfect for gifts for your furry or feathered friends. Someone getting a new puppy or kitten?
Celebrate the happiness by having us put together a great gift basket for the new family addition.
(Note: A few Piratey Music Selections are provided for your listening pleasure.)


BALLS OF REFRIED BEANS WITH SESAME
- 1 can of refried beans
- 1/4 cup of white onion minced
- 1 tablespoon of vegetable oil
- Pepper to taste
- Sesame seeds
- Turbana plantain chips
Heat the oil in a pan over medium heat, then add the onion and cook until it becomes transparent.
Add the refried beans and the pepper and cook until the mixture dries. Let it cool down, then
shape the balls and cover them with the sesame seeds. Serve with Turbana plantain chips.


Welcome to Blackbird Farm!
Blackbird Farm's handmade shortbread highlights ingredients grown on small farms in the Pacific Northwest. We believe supporting regional agriculture and its artisans is just as important as using the freshest butter and the tastiest varieties of seasonal produce. From joining in the fall hazelnut harvest at McAdams Family Farm to keeping up with what's growing best each season for new shortbread varieties, we're proud to share the beauty and bounty of the Pacific Northwest in our products. Enjoy!


Hard cider…whats not to love? To me, it is the perfect refreshing alcoholic beverage. Here are some things I love about hard cider:
Alternative to Beer & Wine: I’ll admit I’ve never truly understood the appeal of beer as it tastes pretty horrible to me, and my taste in wine is very narrow (only sweeter varieties such as Moscato or sweet sparkling wine). Hard cider is a great alternative to beer & wine, and is becoming increasingly more available & popular. Hard cider is also more easily likable for most folks than beer or wine, which can be an acquired taste. At most bars & restaurants you can now typically find at least one variety of hard cider.
Something for Everyone: There are varieties to suit every taste, from dry to sweet, from mild to intense. Its not a “girly” drink. Its not only sweet or only dry. It is immensely diverse.
Uniqueness: So much can be done with hard cider. No two varieties taste the same. There are endless possibilities for flavors. It can be barrel aged. Cider is available from numerous countries around the world, and there is a seemingly endless number of varieties,
History: Hard cider is actually the most historic & traditional beverage in the U.S. It historically originated in Kazakhstan millennia ago. Cider was the drink of choice of early American settlers, who actually drank a watered down version of it instead of water due to potentially lethal bacteria. It was popular in the colonial era. Honeybees were first imported to America in the early 1600s to pollinate apple trees. Apples are actually a fairly sustainable crop, as an apple tree will continue to bear fruit for decades. Unfortunately cider went out of favor, but its current resurgence is awesome.
Supporting Local Businesses: I love to support local business, especially when they have a good product. Although I don’t exclusively buy local craft cider, it is a significant portion of my purchases. And while many may seem a bit expensive, for a local craft product, there can still be fairly affordable, more so than wine for example.
Its a great anytime beverage: At almost any time of year and any time of day, cider is a great option. It also pairs well with almost every type of food. I also enjoy a good cocktail, but there are plenty of times a hard cider is more appealing, such as with lunch, when it would be a bit odd to order a martini!
Taste: But most importantly, it tastes good! The alcoholic kick is a nice bonus too. Folks should drink what they love and love what they drink.
Why do you love hard cider?


Riceball / Fried Prawn / Fried Chicken / Potato Salad / Spagetthi / Meatball / gratin
• Kobe beef Croquette 1 piece /
• Assorted Sushi 5 kinds
• Assorted Tempura
• Deep Fried Chicken
• Deep Fried Octopus
• Japanese Style Rolled Omelet
• Assorted Pickles
• Rice Set
• Onigiri (Riceball) Set
Wagyu beef lunch set with salad, Sashimi, Appetizer platter
Seasonal lunch set with Tempura, Sashimi, Appetizer platter
Flowery lunch set with Tempura, Sashimi, Appetizer platter
Seasonal steamed dish / Grilled fish / Egg dish / Tofu / 3 kinds of side dishes
Rice / Miso-soup / Pickled vegetables / Dessert
※ We recommend you to make a reservation up to the day before because the menu may be changed due to the purchasing situation or it may not be available due to the ingredients.
※ We will change the dishes for repeat guests during the same menu period and guests staying for consecutive nights.
※ The menu images shown are for illustration purpose only and may not be an exact representation for the menu.
※ All prices with tax included.
■Breakfast 7:30～9:30 (L/O 9:00)
■Lunch 11:30～14:00 (L/O 13:30)
■Dinner 17:30～21:00 (L/O 21:00)
The latest time of dinner is 20:00.
If your arrival will be after 19:30, please contact us in advance.
Kitaku Kobe, Hyogo
TEL : 078-903-5000
FAX : 078-903-1811


Bartley Dunne’s is a new cocktail bar in the heart of New York City, offering art, music, cocktails, and food to its customers.
With its sleek bordello-style interior design, signature cocktails crafted by celebrated mixologist Conor Meyers, and funky house and disco beats, Bartley Dunne’s is a unique and unforgettable experience
$12 Twisted Martinis
$15 “Happy Meal” Martini & Fries
Our Food & Drink menus are symphony of flavors, carefully crafted to tantalize your taste buds and leave you craving for more. Step into a world where every bite and sip is an adventure where tradition meet innovation, and where your dining experience is nothing short of extraordinary.


“SALIC” Company, one of the Public Investment Fund’s subsidiaries, has won the tender for the first batch of 2023, offered by the General Food Security Authority (GFSA) for supplying 355,000 tons of wheat. The specified quantity will arrive divided into 6 shipments to the local ports, during August – December 2023.
Furthermore, the quantity that SALIC will supply from its foreign investments comes within the program to encourage and support Saudi investors abroad, which includes diversifying wheat purchasing sources, enhancing food security in the Kingdom, and supporting the strategic stocks of basic food commodities.
It’s noteworthy that “SALIC” has supplied more than 1.2 million tons of strategic commodities in 2022, directly supplied 720,000 tons of wheat which represents 20% of the Kingdom’s annual purchase after winning tenders launched by the General Food Security Authority as part of a program to encourage and support Saudi investors abroad in diversifying sources of wheat purchasing to enhance food security in the Kingdom. SALIC also mentioned that it indirectly supplied more than 300,000 tons of wheat, 120,000 tons of barley, 70,000 tons of soybeans, 12,000 tons of red meat, and 11,000 tons of rice.


shut up and eat your crushed beetles
Species: D. coccus
The Wall Street Journal (USA)
pickup in Dallas/Fort Worth (Texas USA) Star-Telegram
Saturday 28 January 2006
US Food and Drug
bug ingredients in food
By JANE ZHANG
The Wall Street Journal
Food makers may not want to dwell on it, but the ingredient that gives Dannon boysenberry yogurt and Tropicana ruby red grapefruit juice their distinctive colors comes from crushed female cochineal beetles.
Too much information? Some consumers would say there hasn't been nearly enough.
Pressured by consumer advocates, the Food and Drug Administration published a food-labeling proposal online Friday that would require companies to disclose when a food contains beetle-derived colorings including vivid-red "carmine" and bright-orange "cochineal" (pronounced coach-in-EEL). The public has 60 days to comment before a final ruling is made.
Under FDA regulations, food labels must identify certain man-made colorings by name, such as FD&C Red No. 40.
But for carmine, cochineal and other naturally occurring ingredients, companies can use terms such as "color added" or, oddly, "artificial color."
Bugged by the loophole, the Center for Science in the Public Interest, a Washington public-health advocacy group, and a small but vocal group of consumers who are allergic to the ingredients have pushed for stiffer rules.
Joining the chorus are vegetarians, who don't want to eat insects, and consumers observing kosher dietary practices.
Products containing carmine "may look like kosher," but they aren't, says Rabbi Moshe Elefant, chief operating officer of the kosher division of the Orthodox Union, a leading certifier of kosher products. "There are a lot of people who will not be happy to know that they are eating products that contain dried beetle."
A petition that CSPI submitted to the FDA in 1998 and complaints from allergic consumers spurred the FDA's proposal. The petition suggested that labels disclose carmine or cochineal content with the language "Artificial color: carmine/cochineal extract (insect based)."
The food industry objects to the word "insect" and the use of "artificial color" together with "carmine" and "cochineal."
"That lengthy type of description is likely to be unnecessary," says Robert Earl, senior director of nutrition policy at Food Products Association, a food- and beverage-industry group. "It's not part of the requirement for other animal-derived ingredients. Lard is 'lard.' It doesn't say 'pork' after it. 'Milk' doesn't say 'from cow.'"
The FDA's proposal dropped the word "insect" and will require that the coloring ingredients be labeled as vivid-red "carmine" or bright-orange "cochineal," said FDA spokeswoman Julie Zawisza.
Some food companies -- Dannon, PepsiCo, the maker of Tropicana; and General Mills, the maker of Yoplait yogurt -- have already begun listing "carmine" on labels by name. Others have taken steps to eliminate carmine from products, replacing it in some cases with synthetic colorings.
Even when they are clearly listed on the label, cochineal and carmine remain a mystery to many consumers.
The bugs are raised on farms in Peru, Mexico and the Canary Islands, where they feed on cactuses. The bodies of female beetles are dried, ground and heated, and the colored powder is filtered out.
Vegetarians are also rooting for the label change.
A year ago, while sitting at a movie theater, Lucinda Hoffmaster first saw the word "carmine" on a box of Hershey Co.'s Good & Plenty candies. Not knowing what the word meant, the Montgomery, Ala., resident went home and looked up the word on the Internet. "I was just horrified," recalls Hoffmaster, 57, the mother of two vegetarian daughters.
Hershey declined to comment.
- 30 -
* Probably eating crushed beetles is harmless as I have been...
* People do have bug allergies.Therfore the food industry should be...
* Why are the manufacturers allowed to use terminology that the...
* i don't think the food industry should be putting any bugs in food...
* This is disgusting! I firmly believe that we should be made aware...


If you are thinking of updating your kitchen utensils this summer, look no further than your local Myhill store.
We already boast a grand array of high-quality homeware, from bathroom products to plastic storage containers, we have everything you need to furnish a home! Our brands already include: Brabantia, Sunflex, Judge, Kitchen Devil, Tala, Thermos, Kilner and Mason & Cash to name a few.
And new to our stores is the Le Creuset range of kitchenware. Le Creuset is recognised for market-leading, premium quality ranges of enamelled cast iron cookware, multi-ply stainless steel, toughened non-stick, and stoneware, along with its outstanding range of wine accessories. Established in 1925, Le Creuset has been making world-class cookware for almost 100 years, innovation remains at the forefront of Le Creuset’s success. Used by leading chefs and keen cooks around the globe, Le Creuset cookware offers outstanding performance time after time.
We now are able to offer our loyal customers the opportunity to purchase this high-quality crockery at a store that is local to them, preventing the need to travel into the city to purchase these types of high-end products. We are able to save our customers time and fuel by stocking this fabulous brand and doing so, you can support a local business.
These range of crockery can be used for everything from baking cakes, to making stews to grilling meat – the options are endless. Here’s one of our favourite recipes that you can try:
Cauliflower Tacos with Chipotle-Lime Sauce
A street food classic- veggie style! The florets are lightly-spiced to intensify the flavour and texture and when paired with a cooling chipotle-lime sauce, they are sure to win over even the biggest of meat-eaters!
26cm Heritage Rectangular Dish | Prep time: 10 minutes / cooking time: 30 minutes
Ingredients: For cauliflower florets: –
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon curry powder
- 1 teaspoon chilli flakes, optional
- Pinch of sea salt
- 400g cauliflower
- 6 soft taco shells
For Chipotle-lime sauce: –
- 120g Greek yoghurt or sour cream
- 1 teaspoon chipotle paste
- 1 iceberg lettuce, shredded
- ¼ small red cabbage, shredded
- 1 lime, cut into wedges
- 1 bunch of coriander
Instructions: – Preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6
- In a large bowl, combine the coconut oil and all the spices, along with a good pinch of salt. Place the cauliflower in the spice mixture and coat thoroughly. Tip the cauliflower and the remaining marinade into the 26cm Heritage Rectangular Dish. Roast for 25-30 minutes until the cauliflower is tender and slightly charred on the outside.
- Whilst that cooks, make the chipotle sauce. In a small bowl, combine the yoghurt, chipotle paste and lime. Stir together, cover and then refrigerate until ready to serve.
- To serve, fill each taco shall with a little shredded lettuce and cabbage. Top with a couple of cauliflower florets and drizzle with chipotle sauce. Sandwich the taco back into the baking dish before scattering over the fresh coriander and finishing with lime wedges before serving to the table.
So, there we have it! Give this recipe a try at home, or if this doesn’t take your fancy, visit lecreuset.co.uk to browse the many recipes on offer, there will always be many that will suit your new piece of Le Creuset crockery!


From birthdays and holiday dinners to corporate events and weddings, Corporate Catering is here to help with your next big event. At our catering company in Colts Neck, NJ, the success of your event is always our first priority. Our food catering professionals are prepared to serve all of your event's nutritional needs, so reach out to us for dining services limited only by your imagination.
The combined experience of Ryan Warga and his staff adds up to over 30 years in the foodservice industry. A large portion of this experience is contributed by our skilled event planner, Kathleen, who knows all there is to know about hosting a successful event.
We've built our reputation on quality food and exceptional service, including the delicious food that can be found at the Campus Cafe in Wall Township and the American Cafe in Neptune, New Jersey, all of which are owned and operated by Ryan.
Food Safety and Sanitation Certified
We have business offices in Colts Neck with restaurant locations in Wall Township and Neptune, N.J.
Call Us 866.693.4249
Thank you for your interest. We look forward to hearing from you soon.


Keeping snacks and desserts as natural as you can will help keep little fingers out of the holiday food fair until they are ready to serve.
Place a selection of fruits and small cheese packets in an area where all can see and reach.
Easy Cucumber Salsa
I'm so happy that I found this recipe again, I thought I had lost it forever. When you have your own garden, there are always plants that grow more than you can use. This recipe is a good one to have on hand when the supply of cucumbers exceeds the demand.
You Will Need:
2 cups of finely chopped, seeded and peeled cucumber 1/2 cup finely chopped and seeded tomato 1/4 cup small chopped red onion 2 Tbsp minced fresh parsley 1 jalepeno pepper, seeded and chopped [optional] 4 tsp minced fresh cilantro [if you do not have fresh cilantro, use celery leaves] 1 garlic clove, minced or pressed 1/4 c sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately but can be kept for 48 hours, if refrigerated.
This salsa can be used with tortilla chips, crackers or other vegetables for dipping. It's also wonderful as a side salad when placed on a bed of greens.


We are new to gluten free and I will talk more about that later. No time for that tonight! So I will get to it! I have been researching and penning tons of GF recipes and working to adapt recipes and things we like. As we continue to see more positive results my commitment grows and I try more recipes! I combined a few that I found and my version came out great!! Huge bonus, it was in the slow cooker!! It does require stirring, but I threw it all in and stirred once an hour (while I was folding laundry, sweeping, and mopping). Gotta multi-task y’all!
GF Slow Cooker Chex Mix
- 9 cups Chex cereal (4.5 GF Rice) (4.5 GF Corn)
- 2 cups GF Pretzel Sticks (I used Glutino)
- 2 cups Mixed Nuts (I used Planters roasted/unsalted)
- 6 Tablespoons Butter (melted and hot)
- 2 Tablespoons Lawry’s Seasoned Salt
- 1/4 cupWorcestershire Sauce (I used Lea and Perrins)
- 2 teaspoons garlic powder
- Dump all dry ingredients into your slow cooker
- Mix melted butter, seasoned salt, Worcestershire sauce, and garlic powder in a bowl until salt is dissolved
- Dump the mix on top of the dry ingredients in your slow cooker
- Mix all of the ingredients together until the Chex mixture is pretty evenly coated
- Put the lid on the slow cooker and cook on low for 3 hours (mix once an hour)
- After cooking is complete spread it in a single layer on a couple of cookie sheets and let it cool. Then pack it up and enjoy it as you wish!
Be sure to mix everything at least once an hour!!! You don’t want the bottom layers to burn. I was folding laundry, sweeping, and mopping while I made our Chex Mix. I made sure to mix every hour, but it was great just dumping it all in the crock pot and stirring!!
Also, I read in one recipe that if your crock pot has the little release hole, it won’t get soggy. I have that moisture release, but it didn’t seem to be doing the job. At my 1 hour stir I noticed a lot of condensation on the lid and lots of soggy Chex, so I made a little change. (I was home and in the house so I was not afraid of the fire hazard, but please be safe!) I used a dish towel and put it over the top of the crock pot and then put the lid on top. It helped soak up the condensation and nothing turned out soggy!!!! (Or burned down)
For my next batch I want to change the 2 cups of nuts to 1 cup of nuts and 1 cup of GF cheese crackers. My boys love cheese crackers!! HEB was out when I was collecting ingredients for this batch.
Hope y’all enjoy!! It is a new favorite at my house!


A full breakfast is served daily. We offer our guests handmade creations, using the freshest ingredients while supporting local farmers and producers. Breakfast includes our fresh baked daily pastry basket with featured scone of the day, fresh fruit, handmade granola, yogurt and our gourmet entree and starter of the day.
An array of seasonal fruits and/or berries – fresh, healthy, and delicious.
Always a great accompaniment to fresh fruit or our handmade granola.
A housemade mixture of whole grains, walnuts, pecans, coconut, sesame seeds, and local honey are just a few of the delectable ingredients that make this delicious and nutty granola a treat.
Frushi - There is nothing fishy about our frushi!
Our frushi is a delicious and fruity twist on the Japanese favorite. Coconut rice rolls with fresh fruit centers or sashimi style coconut rice with fresh fruit. Our intense berry coulis is the substitute for soy sauce.
Served hot with a caramelized top. Our broiled grapefruit is at once, sweet and tangy.
Cool, smooth, crunchy and healthy all layered in a treat for the eyes and mouth.
Give us this day our daily bread...or scone. Jayne’s signature homemade scones are a buttery sensation! Baked fresh daily. Blueberry, Raspberry White Chocolate, Smoked Cheddar, Date Nut, Chocolate Chip or Banana Nut.
Tea snobs? Well, yes, thank you very much! We always have freshbrewed iced tea on hand, and are proud to offer premium full leaf Revolution® Teas. The flow-through single infuser teas are offered in a variety of flavors and both caffeinated and decaf.
The teas offered are: Caffeinated - English Breakfast; Earl Grey Lavender; and Sweet Ginger Peach; and Acai Berry Green Tea. Decaf - Honeybush Caramel. Lipton is available for the faint of heart!
Oak Grove Coffee Co. is our local purveyor of hand roasted coffees.


Chapter News & Information
We are currently seeking individuals to help fill some of our appointed positions.
If you would be interested in helping out in any capacity,
please contact SBE 113 Chairman, Rusty Armitage, CSTE.
2017 SBE Chapter 113 - Christmas Dinner
RSVP required as soon as possible.
Please RSVP with Ed Martin via email at firstname.lastname@example.org.
Date: Tuesday December 5th
Time: 7:00 pm till 9:00 pm
Gettysvue Polo, Golf & Country Club - Fireside Room
9317 Linksvue Dr, Knoxville, TN 37922
$24.00 per person
Chef's Premier Chicken
Grilled seasoned chicken breast with chef's choice of sauce, vegetable, and starch.
$28.00 per person
Bourbon Glazed Salmon
Grilled salmon with a bourbon glaze, chef's choice of vegetable, and starch.
$30.00 per person
Blue Cheese Crusted Filet
Bacon wrapped center cut filet, blue cheese crust, port wine demi glaze, chef's choice of vegetable and parmesan whipped potatoes.
All entrees are served with signature house salad with two dressing choices, warm rolls, and butter.
Iced Tea, Water, and Coffee are included with the meal. Sodas are available at $2.00 each.
Dessert is $6.00 additional with choice of Chocolate Cake or NY Cheesecake.
A 21% gratuity will be added as well as applicable sales tax for all food and beverages.
Each person pays individually.
*Facebook and twitter accounts have been setup for the chapter, please click on the links below to check them out.
*If you have news or information that would benefit the chapter members please send the informtion to email@example.com.
*Please send comments or questions about the website to firstname.lastname@example.org.
Website Last Updated - November 5, 2017


Since we’re headed back to Hawaii next week, I thought it might be a good time to roll out a recipe from my home state. Butter mochi lies somewhere between a custard and a cake — it’s sweet, fluffy, and sticky all at once.
This is one of my favorite food gifts for the holidays, since people never expect it and the recipe makes enough for multiple recipients. Everyone from babies to grandparents love butter mochi. And since it’s gluten-free, it’s great for friends who have a gluten intolerance. Forget the fruitcake; mochi is where it’s at!
3 1/2 cups sweet rice flour (Mochiko)
2 1/2 cups sugar
2 tablespoons baking powder
1.5 teaspoons vanilla extract
2 cans evaporated milk
1 can coconut milk
1 stick butter (melted)
1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.
2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.
3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.


We offer a number of delicious dishes here at Dairyland Brew Pub, but we are famous for our Friday Fish Fry menu. This menu consists of a variety of fish dinners, such as walleye, bluegill, deep-fried haddock, the fisherman’s platter, and more.
Our selection of local craft beers includes fruit beers, IPAs, light and domestic beers, stouts/porters, seltzers, and more. A number of imported beers are available, such as Modelo, Heineken, Guinness, and Corona.
We offer a selection of classic, hand-crafted cocktails and old-fashioned flights in flavors like Woodford Oak, Berry Fresca, Smoked Maple, Cotton Candy, and more.


Pineapple juice helps tenderize. We know this. Pineapple juice plus pork, some aromatics, and a slow cooker? Now we're talking.
- 3-4 lbs pork shoulder, cut into 2" chunks
- 1 cup pineapple juice
- 1 cup orange juice
- 1 tbsp coriander
- 1 stalk lemongrass, chopped
- 1 2" knob of ginger, peeled and coarsely chopped.
- 3/4 cup soy sauce
- 2 tbsp sriracha (optional)
- 2 guajillo chiles, stemmed and seeded
- Cilantro, chopped for garnish
(NOTE: guajillo chiles can be found at hispanic markets, or online.)
Place everything in the slow cooker, and cook on low for 3-5 hours, depending on volume. Garnish with chopped cilantro, Serve and enjoy!


I really like being able to talk to the people who grow and produce the food and to hear their passion about the taste and quality of what they are selling. My girls especially love the ice pops from Wholly Pops -
They have a lot of interesting flavors filled with real fruits and vegetables -
While they were occupied with their ice pops, I bought some cauliflower at Owl Pine Farm and some ground beef and smoked ham from Greendale Farm.
Last week, we made hamburgers out of the grass-fed beef from Greendale, and I really do think it tastes better than regular beef. It is twice the price of regular beef, but I think it's worth it.
Along with the healthy stuff, I have been craving baked goods. I keep intending to make something at home, but I never get around to it. So, we indulge in bread and pastries from the Best Bread Baking Company -
This week, we purchased personal size bundt cakes from Nothing Bundt Cakes. I am not really a cake person, but these are delicious (and I can't resist chocolate chocolate chip anything) -
The full size cakes are even more elaborately decorated -
Next week, we need to get there earlier before it gets so hot. There is always good music -
And some cute style -


Whether breakfast on-the-go, working lunches or a night-out feast, the Windmill Roadhouse has been East London's Traditional Choice since 1946. Our famous burgers and chips are made using only the finest ingredients. We offer a selection of combo meals, toasted sarmies, snacks, and the best soft serve ice-cream in town. Great food! Great Value!
And as for our pizza, made only with choice ingredients! Providing you with a quality product which the Windmill is famous for. All our pizza is made with a perfect medium base (not too thick, not too thin). They are covered with our original napolitana sauce made of choice tomatoes and a secret blend of herbs, and then covered with heaps of mozzarella. Simply delicious!
The Windmill is a traditional establishment with a traditional approach to food and our pizza is no different.
An authentic pizza has a thin base, napolitana sauce and the tasty topping that gives it its flavour.
Quality ingredients. Quality pizza!
We also have the best coffee in town! From filter and espresso, to café Americano and cappuccinos... Windmill Coffee has something for every taste. Grab your breakfast coffee on-the-go, or stop by for a refill at lunch. Only the finest selection! Choose from our wide variety of freshly baked cakes and muffins…! Ask your waitron about the day's selction of our finest bakes - from muffins and scones, to chocolate cake and choc-chip buscuits. We’ve got the perfect treat-on-the-go for you!
The Windmill Roadhouse on East London’s esplanade also offers customers the best in convenience store shopping at our Express Shop. Whether you're after a quick snack, cooling refreshment, magazine or convenience item, the Windmill Express Shop is sure to have what you are looking for!
Windmill is a proudly East London brand, and we're happy to help out our community when and where we can. Social responsibility is high on our priority list and we strive to do our best for the people in our community.
Windmill is a proudly East London brand, and we’re happy to help out our community when and where we can. Social responsibility is high on our priority list and we strive to do our best for the people in our community.


I have two problems. Well, I have many. But there are two of a culinary nature, on which I hope some kitchenly types might offer advice.
1. Owing to the choux wreath I have an imperial shitload of leftover eggwhites.
2. I am going to a neighbour for dinner tomorrow[*] and am requested to bring a pudding.
I feel the obvious answer at this point is "pavlova". However it (and any other meringue-based option) feels inherently summery to me. Too summery to be appropriate in fog-bound London in January. I'm sure I could buy strawberries and raspberries, but they'll be air-freighted in from Far Away, and probably won't be that great anyway.
What I do have, though, is some dark chocolate with ginger, and a lot of windfall cooking apples. So my current plan is: pavlova base, layer of chocolate (and ginger) ganache, layer of apple slices (baked with cinnamon and such), whipped cream on the top.
I might put something like the syrup from crystallized ginger in the whipped cream. And ideally I'd like something to make the whole thing look less "white".
1. Does this sound like a terrible idea?
2. Will ganache make meringue soggy?
3. Will whipping cream with syrup work, or will the syrup be too heavy?
4. Any ideas on the whiteness front? Maybe I should whip the cream with Winter Spiced Ribena...
5. Any ideas of anything completely different I could do with six egg whites? (Needs to be cooked and carried next door, so not something you'd eat straight after cooking.)
[*] Yeah, a neighbour. Not a friend who lives nearby, an actual neighbour whom I have only met as a result of the geographical proximity in our dwellings. Yeah, in London. No, I didn't think that was allowed either.


6 artichoke hearts from a tin (or jar if preferred)
1 red pepper
2 tbsp olive oil
1 tsp ras el hanout (or paprika)
3 skewers, if wood; soaked in water
Dice the halloumi into 9 cubes, halve the artichoke hearts and chop the peppers into 12 pieces. Put them in a bowl with the oil and spice and some seasoning, and toss everything well so it gets a good coating. Thread the kebab pieces onto the skewers, then place them under a hot grill for 5-6 minutes, turning frequently. Serve with low-sugar sweet chilli sauce or raitha.


|Judging the seed fair at Nyahode Union Learning Centre|
People have sometimes asked about Zimbabwean food when organising fundraising evenings and wanting to know what to cook, which sounds like a good idea but is actually quite problematic. Few British people would be willing to eat a typical Zimbabwean meal, which consists of a large portion of 'sadza' (a stiff maize-meal porridge), with a little vegetable 'relish' or sauce.
The food culture of most Zimbabweans isn't especially concerned with the range of ingredients or variety of dishes. Probably as in most societies where the majority of people struggle to get sufficient food for survival, it seems to be chiefly quantity that counts. Certainly the Hlekweni trainees consume huge quantities of sadza - 100% carbohydrate and (to my taste) almost completely flavourless.
In fact one of the more puzzling aspects of life in Zimbabwe is that the range of foodstuffs available to buy is so limited. Despite the ideal climate for growing vegetables and the presence of dozens of roadside stalls, the vegetables on offer are almost always restricted to the staples of spinach, onions, tomatoes and kale.
This is the diet that my colleague Rob Sacco calls “the food of oppression” - a consequence of European colonialism that destroyed the indigenous food culture and forced people to survive on what he describes as “a minimalist parody of a normal diet, losing a diet based in traditional biodiversity and relative plenty.” Rob is a South-African born refugee from the apartheid regime, who came to Zimbabwe in 1982 and joined a farmers' co-operative in Chimanimani in the Eastern Highlands. He is now Director of Nyahode Union Learning Centre, where he lives on the side of a mountain in a traditional house without electricity or telephone connection. Rob is also a passionate supporter of the Zimbabwean land reform, and is active in helping to organise and support local small farmers in formerly White-owned land in the Nyahode Valley (more about the land reform in a later post).
Rob is working to rebuild the indigenous food culture of the area by running an annual seed fair and competition for local smallholder farmers, which took place during my visit there in July last year. The farmers (all of them women) brought seeds and fruits from the food crops that they grow in their fields, and set them out in beautifully presented displays. Entries were judged on presentation, quality and variety of seeds and there were significant prizes for winners (US$100 worth of farming equipment) - so it was taken very seriously, with each stall judged anonymously to ensure fairness. After the judging there was a 'seed swap' for farmers to exchange seeds and add to their varieties.
Rob explained that when they first started the seed fairs almost everyone had only one variety of maize, tomatoes, spinach, onions, squash and kale to display. As farmers began to swap their seeds, though, they started to increase the diversity of production. Motivated by the competition, many of them also started visiting relatives up and down the valley and in other districts, to collect new seed varieties to grow in their fields. On the day I was there the winning farmer had over 150 varieties of food crops on display, including every conceivable shape and colour of maize – pink, purple, speckled etc. The fascinating thing about this approach is that it is an indigenous solution – farmers pay an entry fee for the competition, which goes towards the cost of prizes (topped up by a small contribution from the training centre). Its success is not based on getting access to donor funds from abroad, but on the relationships between small farmers built up over many years.
This approach also parallels closely the work of many UK Transition groups and projects such as Incredible Edible, which are also experimenting with ways to rebuild local food cultures through farmers' markets, seed swaps, community allotments, garden shares etc. These are all approaches to tackling our our own version of the 'food of oppression' – a food system that has made us increasingly dependent on lengthy supply chains and industrial processing, and that has seduced us into losing (or never bothering to acquire) the skills to produce and prepare our own healthy and sustainable local food.


Wortley Hall has teamed up with Le Bon Vin to bring you a fantastic evening of food and Gin tasting! Join us for a succulent four course meal prepared by our Head Chef, with each course accompanied by a carefully selected gin. At the start of each course a detailed description will be given by our host Patrice, to help you appreciate the flavours and how each gin can be served.
Priced at £58.00 per person or £180.00 for 2 people with an overnight stay and breakfast.
Arrive at 7pm for 7:30pm meal.
Homemade Bread & Sea Salt Butter
Venison Carpaccio, Carrot Salad
Butter Roast Halibut, Mussel & White Wine Sauce
Pork Wellington, Potato Fondant & Wild Mushroom Sauce
Warm Bilberry Bakewell, Berries & Vanilla Cream
**Vegetarian options are available on request


We have a range of food for you to try from our Food Pantry which has cold and hot food. The Fish & Chip Shop provides a excellent taste of Britain's favourite take-away meal. Or try our Castle Bar & Carvery serving hot meat rolls along with a selection of beers and lagers.
The Food Pantry
The Food Pantry, which is located in the Grandstand Enclosure next to the Owners And Trainers bar, is the ideal place to enjoy a warming, hearty bite to eat. There is always at least one hot dish of the day, together with jacket potatoes with a range of toppings, sandwiches and cake.
The Fish & Chip Shop
Southwell's Fish And Chip shop, located in the Grandstand Enclosure, provides a delicious taste of Britain's favourite take-away meal. The batter recipe is a closely guarded secret so you can enjoy delicious golden, crispy batter every time! Please note we also sell a Fish + Chip admission package in advance.
Castle Bar & Carvery
Another traditional English bar with a good selection of draught beers and lagers, also serving hot meat rolls carved straight from the joint at the ever popular carvery bar. Easy access to all betting facilities.


How the Veganuary is leading the way to a more sustainable future
At the start of the New Year, many people make ambitious resolutions about what they want to achieve in the coming year. Often these resolutions are about improving their health and general well-being. One trend that has gained momentum in recent years is 'Veganuary'. Read on to find out what it is and how it can help you improve your health as well as help the environment.
Origin of the Veganuary
Veganuary is a movement started in 2014 by British couple Jane Land and Matthew Glover that encourages people to try a vegan diet for one month at the beginning of the year. The name Veganuary is a portmanteau of the words "vegan" and "January", the month of the annual campaign.
The overall goal of the campaign is to raise awareness of the environmental, animal welfare and human health benefits of a vegan lifestyle and to provide support and resources to those who choose to participate. The campaign has since become a global movement, with people from all over the world taking part every year. According to official Veganuary data, 629,000 registered for Veganuary worldwide in 2022 - the actual figure is likely to be significantly higher.
Offers around Veganuary get more diverse
During the month of January, a number of brands in Germany are encouraging people to try vegan food with special offers and promotions. Lieferando, for example, has a Veganuary landing page to help people find suitable vegan offers in their own city. In addition, the delivery service, together with Jimi Blue Ochsenknecht and taste&soul, has developed the 'Jimi Orange Bowl' as the perfect introduction to the vegan experience.
Other companies, such as Perfeggt, which has developed a completely vegan egg, also offer great vegan alternatives that are very similar in taste and form to animal products. Rügenwalder Mühle, one of Germany's best-known food manufacturers and the market leader in the vegan-vegetarian segment, has already achieved the highest turnover with meat-free products. In total, more than 420 companies in Germany took part in Veganuary last year.
The new product diversity is made possible by a range of new technologies that help give plant-based products meat-like sensory properties, making them more attractive to consumers. But technologies such as in vitro meat - meat produced through tissue engineering - can also play a key role in the move towards a slaughter-free future and the associated reduction in the environmental impact of animal farming.
Vegan and vegetarian diets as a long-term trend
The Veganuary movement is also part of a growing trend to be proactive about one's diet and its socio-ecological consequences. And just as consumer awareness is changing, so too is the range of products and services offered by companies. According to Statista, global sales of plant-based meat alternatives will more than triple in the next four years alone (2022: $10 billion; 2027: $34 billion). So the market for plant-based diets is booming.
Benefits of a plant-based diet
One of the main benefits of a vegan diet is that it is generally lower in saturated fat, cholesterol and animal protein, which can help reduce the risk of heart disease and certain cancers. Studies have also shown that vegans tend to have a lower body mass index (BMI) than non-vegans.
A vegan lifestyle is also good for the environment. Animal agriculture is a major cause of greenhouse gas emissions, deforestation and water pollution. Those who choose a plant-based diet can also reduce their own carbon footprint and help conserve resources.
Preparing to go vegan
If you want to go vegan, there are a few things you need to keep in mind: Firstly, it is important to get enough protein, iron and other essential nutrients that are normally found in animal products. This can be done by eating a variety of plant foods such as legumes, nuts and fortified plant milks. It is also a good idea to do some research and meal planning. This should include trying out new recipes and finding suitable plant-based alternatives for favourite dishes. This can make the transition to a vegan diet more enjoyable and less overwhelming.
At PIABO, for example, we decided a few years ago - as part of our efforts to become a carbon neutral company - to take an intermediate step and only order vegetarian or vegan food, or use vegetarian food for everyday meals in the office. Our operations team takes great care when shopping to ensure that only products that meet these criteria end up in the fridge.
Taking part in the campaign does not mean that everyone has to change their diet immediately and permanently. Rather, it can be seen as a great opportunity, or a first step, to start thinking about vegan diets in particular and your own diet in general. Offers from different brands can help to get a first feel for vegan products and to perceive them as real alternatives for everyday life.


Anybody Can Prepare With These Basic Tips
Lots of people enjoy food from different cultures, but they think they need to go to a dining establishment to get it. The truth is that you can get a taste of the world in your very own cooking area. Cooking might seem scary, particularly, if you are trying to cook a food from an unknown culture. This post shares some fantastic cooking suggestions. Prior to you know it, you will be taking your household on a tour of the world with your cooking. With the great cooking ideas in this short article, you will be cooking like a pro in no time.
Do not over-season foods prior to you cook them. Frequently flavorings intensify as a food product cooks.
To make chopping canned tomatoes less messy, try slicing them in the can. Take a pair of scissors and use them to slice through the tomatoes without removing them from their container. This will conserve you from dirtying a bowl, and will keep difficult to clean tomato juice from splashing onto your clothes or work surface.
When you are including food to a sluggish cooker make sure that you include tender vegetables like mushrooms, peas, fish, and squash throughout the last half hour. Due to the fact that including them too early will trigger them to vanish in to the meal, this is essential. You will have the ability to taste them, however you might not have the ability to see them.
When you are making mashed potatoes for your supper and are preparing to mash them use hot milk, not boiling, to mix into the potatoes. If you would have utilized cold milk in them instead, the mashed potatoes will be lighter and fluffier than. Who wants dull lumpy mashed potatoes?
Cooking with spices can be enjoyable and interesting. There are lots of different spices to pick from understanding the spice much better will help you to pick the appropriate spice for the meal.
Cupcake Recipes Simple From Scratch
Cupcake Recipes Malaysia
Buy a roast with the bone attached if you want to prepare the best roast however feel that you will not have sufficient time prior to you would be able to serve it. When cooking, the bone holds the heat in, then distributes the heat throughout the meat. This permits the meat to prepare faster than boneless cuts.
You have actually discovered some awesome ideas on how to prepare. With these dishes and tips, you will quickly be cooking like a multicultural pro.
Cooking may seem scary, especially, if you are attempting to prepare a food from an unknown culture. With the terrific cooking ideas in this short article, you will be cooking like a pro in no time.
Do not over-season foods prior to you cook them. Often spices magnify as a food item cooks. If you want to prepare the ideal roast but feel that you won't have sufficient time prior to you would be able to serve it, buy a roast with the bone attached.


Chinese food therapy - about & benefits
On this page
The Chinese believe in eating like-for-like foods for their health problem, for example, eggs to improve egg quality as well as red wine and beetroot juice to improve blood because it looks like blood.
The Chinese believe that a happy stomach leads to a healthy body, because if the stomach is happy it will produce abundant amounts of energy and blood for the body's needs.
The stomach needs to be balanced at the right temperature for optimal digestion. For this reason, there is an old Chinese saying that 'You should chew your fluids and swallow your foods', which means that by chewing your fluids they become the same temperature as your body before they hit the stomach, to avoid damage from the cold; and if you swallow your food then it has been chewed enough so that the stomach can spend less energy processing it.
A happy stomach is a happy body!
For centuries the Chinese have added certain foods to their cooking to improve their health. Food is healthcare. Medicine isn't healthcare - its sick care.
3. How it works
The Chinese avoid cold foods that can damage the stomach, such as ice, ice cream, salads, smoothies and other raw foods. This is why you never see salad on a menu in a Chinese restaurant. These foods are cold and uncooked, which makes the stomach work harder to process them, thereby weakening it.
The opposite is also true: if the stomach becomes too hot it will spit stomach juices upwards like an erupting volcano causing heartburn (acid reflux). In such cases, the stomach needs to be cooled down by eating fewer hot, spicy, greasy foods and eating cooling foods such as mint and yoghurt. Foods can be grouped into different natures: 'hot', 'cold', 'damp' or 'tonics'.
Plants that take longer to grow, such as carrots, parsnips and cabbage, are more warming than those that grow quickly, such as lettuce, squash, radish and cucumber, which are cooling. Tonics are foods that increase energy (qi) to promote general health and well-being.
Damp foods include dairy, cheese, cream, gluten and rich foods which make the digestive system work harder. If a person has an imbalance, they can remedy this by eating the opposite food, for example cold (yin) foods for too much heat (yang) or hot (yang) foods for too much cold (yin).
4. Health benefits
If a person has damp or is weak, tonic foods should be eaten. The aim of a good diet is to balance your yin and yang and boost your energy and blood levels. When they are all balanced and your energy levels are better, your body will be in a better position for optimal health.