Billionaire investor Bill Ackman recently revealed that he has switched to a
high-fat, high-protein, low-carb diet. In this blog post, we take a look at Ackman’s diet and what it means for the future of nutrition.
Bill Ackman’s Latest Diet: A High-Fat, High-Protein, Low-Carb Approach
Bill Ackman is a billionaire investor and hedge fund manager who is known for his aggressive and successful investment strategies. In recent years, he has also made a number of changes to his lifestyle, including switching to a high-fat, high-protein, low-carb diet. Ackman has said that he switched to this diet after learning more about the science of nutrition. He has also said that he feels better and has more energy on this diet.
What is a High-Fat, High-Protein, Low-Carb Diet?
A high-fat, high-protein, low-carb diet is a diet that restricts carbohydrates and emphasizes fat and protein. This type of diet is often referred to as a ketogenic diet. Ketogenic diets have been shown to have a number of health benefits, including weight loss, improved blood sugar control, and reduced risk of heart disease.
Bill Ackman’s Specific Diet
Ackman has not released many details about his specific diet. However, he has said that he eats a lot of fatty fish, nuts, and vegetables. He also eats some protein, such as eggs and chicken.
Ackman has also said that he avoids processed foods, sugary drinks, and grains.
What Does Bill Ackman’s Diet Mean for the Future of Nutrition?
Ackman’s decision to switch to a high-fat, high-protein, low-carb diet is significant. For many years, the conventional wisdom was that this type of diet was unhealthy. However, recent research has shown that ketogenic diets can be very healthy. Ackman’s decision to go public with his diet could help to raise awareness of ketogenic diets and their potential health benefits. It could also lead to more people trying this type of diet.
● “Bill Ackman’s Latest Diet: A High-Fat, High-Protein, Low-Carb Approach.” Business
Insider. Retrieved November 13, 2023.
● “The Science of Ketogenic Diets.” Harvard Health Publishing. Retrieved November 13,
● “Ketogenic Diets: A Comprehensive Review.” Nutrients. Retrieved November 13, 2023.
Bill Ackman’s decision to switch to a high-fat, high-protein, low-carb diet is significant. It could lead to more people trying this type of diet and could help to raise awareness of its potential health benefits.


Stop in the entire month of March for these great monthly drink specials!
- Beer of the Month: 16oz Labatt Blue Citra Cans – $3.00
- Shot of the Month: Shamrock Shake – $3.00
Ash Wednesday Lenten Specials – Wednesday, March 6th
- Bang Bang Shrimp Tacos
- Shrimp Baskets
- Fish Sandwiches
- Grilled Cheese with Tomato Soup
St. Patrick’s Day Weekend – Saturday, March 16th and Sunday, March 17th
We are kicking off St. Patrick’s Day weekend with our annual St. Patrick’s day party Saturday March 16th at 7am with breakfast. Breakfast will be served from 7am-10am, followed by mom’s famous corned beef until 10pm. Drink specials all day, good people, good food, and lots of fun ALLLLL day long on a day that everyone is Irish!!! We will also be offering all of the same specials on St. Patrick’s Day Sunday March 17th. Breakfast will be served from 7am-10am followed by corned beef until 10pm!!!
- Bloody Mary Bar Saturday & Sunday
- Hot Dog Mondays
- Taco Tuesdays
- Italian Sub Wednesdays
- Chef’s Special Thursdays


'Ready, Steady, Cook'
On Wednesday 13 July, the Food Club organised and ran a ‘Ready Steady Cook’ competition for pairs of staff and students to take part in. This was a fun event which took place using a range of ingredients that had been donated by staff and students.
Each staff Chef had a Commis Chef (a student member of the food club), and together they produced an array of delicious foods. The challenge was having one hour and a quarter to produce a savoury and sweet dish. The ingredient list was issued at 9am the morning of the event, along with the name of the Chef and the Commis Chef.
It did become quite competitive, particularly amongst the History department! Everyone rolled up their sleeves, put on their aprons and cooked away.
Thank you to all those who took part. Mr Shivas described the event as ‘’his favourite day of the school year’’.
Mrs J Pankhurst
Subject Leader – Design Technology


The chef behind Yes Chef and your culinary experience
At the heart of ‘Yes Chef Dining’ is Richard Bramble, the chef himself. He has been in the restaurant trade for over half his life, starting at the age of 15 as a pot washer and working his way through the ranks to eventually earn his status as a head chef. Throughout his career Richard made efforts to move from kitchen to kitchen in order to broaden his skillset and take the best elements from all his experiences to become a brilliant all-rounder. With the arrival of his baby son, Richard felt it was time for a new direction and developed the concept of ‘Yes Chef Dining’.
- Almost 20 years experience
- Trained in classic French cuisine
- Sole creator of the Yes Chef menus.
- Believes in using fresh, local and seasonal produce.


The Zalatimo Sweets shop is located within the ancient Roman walls surrounding the Church of the Holy Sepulchre in Jerusalem's Old City. It’s located at Beit-Ha-bad street, in the same place as the stairs to the Coptic Patriarchate situated on the roof of the Holy Sepulchre.
The history of the place started with Mohammed Zalatimo who opened in 1860 a small pastry shop which offered the Mutabak pastry as a take away product . The following generations have carried on the tradition, all the way down to his great-grandson Mohammad Zalatimo. The family has also three additional sweet shops in Jerusalem, two in Ramallah and two in Amman.
The shop is very small, with only few tables which are often shared by strangers eating together. the place serves only the Mutabak, the specialty of the Zalatimo family. The Mutabak made of normal dough used for baking bread, but it’s rolled not by machine. The rolling starts from small dough ball and is made by hand in front of the customer, and is a part of the special experience in the place.
When the dough is thin enough, small amount of cheese or nuts is added. The cheese is normal white curd cheese, which starts out being salty, and is soaked in water to draw out the salt
The Mutabak is folded into a square and baked for several minutes until golden brown. After baking the Mutabak is cut into four squares, covered in sugar syrup and powdered sugar is sprinkled on top. The Mutabak must be eaten fast as long as it’s hot and crispy.
The Old City in Jerusalem hides uncountable mysteries behind each door, under each floor tile. Behind the only locked door of the Zalatimo's family sweet shop there is an entire high ceiling room hosting an old arch from the Roman Empire. Although the door use to be locked, they will probably show it if requested (prepare some tip)
And in case after all these photos and comments we have not convinced you yet that Zalatimo's mutabak are a "must" to try in Jerusalem, probably listening to what Yotam Ottolenghi says will finally do it. Ottolenghi is one of the most important and worldwide recognized chefs from the Middle East. Together with Sami Tamimi they have written "Jerusalem", a great edition and great collection of recipes from this side of the Mediterranean. Check out Ottolenghi's first impressions in this video extracted from a BBC documentary recorded at the Zalatimo Sweet shop.


Welcome to Jaden’s Catering, where we prioritize giving you the confidence to have a great time at your event. Our experienced catering service is dedicated to providing excellent food and an extensive variety of options.
Whether you’re planning a wedding, graduation party, corporate lunch, banquet, or holiday party, Jaden’s Catering offers exceptional service and genuine care. We have over 20 years of experience in catering in the Pittsburgh area, ensuring your event is successful and enjoyable. Our services include wait staff, bartenders, chefs, linens, china, and food stations, providing you with everything you need for an unforgettable event.
At Jaden’s Catering, giving you the confidence to have a great time is our first priority.
The food is excellent, and we offer a terrific variety of choices. From breakfasts and banquets to on-site grilling and seasonal menus, Jaden’s offers the service and genuine care you deserve for your:
Jaden’s caters and delivers throughout the Pittsburgh region, including; Cranberry, Wexford, Greensburg, Carnegie, Monroeville, North Hills, South Hills, Indiana, State College, and more.
At a great catering service, listening to your needs and preferences is crucial to creating a memorable event. Whether you have a specific theme, dietary requirements, or budget, a professional caterer will work closely with you to understand your expectations and deliver an experience that exceeds them.
From the menu to the table settings, a catering service should strive to create a personalized experience tailored to your vision. By collaborating with you every step of the way, a great caterer can ensure that your event is not only delicious but also memorable, leaving your guests with a lasting impression of your event. So whether it’s a wedding, corporate event, or any other special occasion, a great catering service can make all the difference in creating a truly unforgettable experience.
Jaden’s owner, Javid Shojaie, is one of the founding members of the Greater Pittsburgh Business Connection, a highly successful Pittsburgh Networking group of 60+ businesses that enjoy breakfast at Jaden’s every Wednesday.
Jaden’s Catering is located at 4727 William Penn Highway, Monroeville, PA 15146.


Do-It-Yourself Backyard Maple Sugaring Videos
with Tim Herd
You don’t need to live in Vermont, talk like a New Englander, and own a thousand lidded buckets to make maple syrup! Any nearby maple tree will yield enough sap for you to make at least a pint of syrup to enjoy with a meal of pancakes or waffles!
Not only is the syrup incredibly tasty, but also nutritious, organic, versatile, and derived from a sustainable, native crop – which also happens to be among the most handsome of trees! You’ve already identified and tapped the maple trees and collected several gallons of raw sap. Now it’s time to boil and refine that sap into pure maple syrup!


15 Healthy & Easy Soup Recipes to Make in Winter
On a chilly winter night, nothing comes in more handy than a hot bowl of delicious soup. From ease of preparation, to ability to sneak in veggies if you’re dealing with a picky eater, you can’t go wrong with soup. We put together a list of 15 easy & healthy soup recipes to keep you warm in winter.
1) Easy Creamy Buffalo Chicken Soup
This soup is loaded with Frank’s Red Hots Buffalo hot sauce and you can top it with blue cheese or ranch if you wish! Get the full recipe from Stay Snatched.
2) Easy Creamy Lobster Bisque Soup Recipe
A homemade gourmet dish made from scratch using shells, lobster stock, and lobster meat cooked in butter. Get the full recipe from Stay Snatched.
3) Loaded Baked Potato Soup Recipe
A tasty potato baked soup recipe. Article image and full recipe from Deliciously Cooking.
4) One Pot Creamy Tomato Tortellini Soup
An easy homemade creamy tomato tortellini soup made from scratch! Loaded with fresh herbs, diced tomatoes, and three-cheese tortellini! Get the full recipe from Galonamission.
5) Easy Instant Pot Black Bean Soup
A quick, pressure cooker, vegetarian recipe using dried black beans. Get the full recipe from Stay Snatched.
6) Easy Keto Low-Carb Zuppa Toscana Soup
This keto soup is made with sausage, kale, cauliflower, and a creamy broth. Get the full recipe from Stay Snatched.
7) Mexican Corn & Chicken Soup
The best part about this soup is that it freezes really well. You can make a big batch and have meals ready for weeks to come. Get the full recipe from Kay Nutrition.
8) Hearty Chicken Vegetable Soup
A hearty chicken vegetable soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Get the full recipe from Supergoldenbakes.
9) Copycat Carrabba’s Sicilian Chicken Soup
A flavorful soup recipe perfect for sick days, cold wintery nights, and every meal in between. Article image and full recipe from Dash Of Sanity.
10) Creamy Italian Sausage Soup
An easy to make Italian soup loaded with cheese. Article image and full recipe from Dash Of Sanity.
11) Buffalo Chicken Soup
If you love spicy food then you’ll definitely love this one. Article image and full recipe from thediaryofarealhousewife.
12) Beef and Macaroni Soup
Easy, tasty and can be cooked in under 30 minutes. Get the full recipe from thediaryofarealhousewife.
13) Tuscan Tortellini Soup
Made with tomatoes, Italian sausage, garlic, onions, kale, and parmesan cheese. Get the full recipe from Dash Of Sanity.
14) Easy Low-Carb Keto Taco Soup
Loaded with ground beef, fresh vegetables, and homemade taco seasoning. Get the full recipe from Stay Snatched.
15) Stuffed Pepper Soup


We Won! For the fourth year in a row, our loyal customers have voted us Best Chocolate in the Denver A-List competition! Thanks to all who voted for us.
Since 1995, Roberta's has delighted candy connoisseurs with a delectable assortment of sweet treats, made right here in Colorado. Visit our retail store and you'll discover a heavenly selection of gourmet temptations available in gift boxes, or by the individual piece. In addition to delightful chocolate, we carry a wide variety of unique confections including scrumptious candies, smooth creams, covered nuts and luscious truffles.
That time of year has come when it is too warm to safely ship our delicate chocolate. We are switching off shipping options, but you can order and then pick up your order at the shop. We'll resume shipping around mid September, 2015.


Grasselli RST520M Skinning Machine
- Skinning Machine
- Make: Grasselli
- Model: RST520 M/CLO
- With spare blades
- The Grasselli RST 520-M derinder is specifically designed to remove membranes, and other connective tissues from meat cuts and elements. It effectively separates and eliminates these undesirable components, resulting in a more tender and visually appealing product.
The machine is versatile and can be used with various types of meat cuts, including beef, pork, and poultry.


The program that creates confident, competent young cooks armed with the knowledge to make healthy food choices for life
We cover the full cycle of food in all our activities through the following elements:
Kidchen Concepts is an innovative culinary program that teaches children, aged 3 to 12 the important life skill of cooking through interactive and hands-on participation. It introduces them to the joys and social dimensions of food preparation and shows them the importance of good nutrition and healthy eating habits, all while having lots of fun and probably not even realising that they are being educated! At Kidchen Concepts we want to bring families back to basics, spending time in the kitchen and having fun together. To us it is important that children experience the joy of eating together as a family and we make sure to teach them not only to cook, but also about the wider picture. I.e. where does your food come from, what’s important when making food choices, food production, table manners and putting back into the earth through recycling.


MANCHESTER United are on the hunt for a food safety officer just weeks after 30 guests were served raw chicken at Old Trafford.
The club was handed a 1 out of 5 food rating after dozens consumed food not fit for human consumption at an event on November 21 last year.
The dangerous food was served after 300 pieces of chicken were cooked for the event, but only three trays – each of which had around 15 pieces of chicken – were probed to check they were cooked properly.
That meant 17 trays containing around 255 pieces of chicken – were not checked and the temperature was not recorded as required before they were served.
United, which described it as an “isolated incident”, is now trying to hire a food safety officer on a 12-month contract.
The job ad states the successful candidate will be expected to “elevate the standards and exceed expectations in a bustling department”.
It adds: “Your role goes beyond routine tasks – you’ll be a crucial player in ensuring the safety and excellence of our culinary offerings during high-profile conference events and lively match day business.”
Responding to the club’s food hygiene rating being downgraded in December, a spokesperson said: “Manchester United has one of the largest and most experienced food and beverage operations in world sport, with more than 250,000 people dining at the stadium restaurants and over 300 external events successfully delivered each year.
“Everyone at the club is determined to regain our 5-star food hygiene status as quickly as possible.
“To support that objective, we are conducting an independent food audit to identify any further opportunities for improvement.”


Eat lots of fast food can raise cholesterol levels. If cholesterol is already lodged in your body, it can cause heart attack, stroke and several other diseases. If you are already suffering from high cholesterol, should you keep food by eating healthy foods.
Healthy Food for People with CholesterolIn order to lower the level of cholesterol in the blood, you need a healthy diet that can lower cholesterol. The following foods are good for your consumption:
Foods such as soy pudding without sugar, soy milk, edamame beans and tofu contains protein which can reduce cholesterol in the blood. Eat as much as 0.5 ounces a day can reduce your cholesterol at least 6%.
Foods containing soy beans
Fruits and vegetablesNo doubt about it, if you want to be healthy you should eat more fruits and vegetables. Why? Because fruits and vegetables are foods with low saturated fat. If you eat more then you will more feel full, thereby reducing the possibility of eating foods with saturated fat. Consumption of foods rich in fiber such as broccoli, apples, pears, potatoes, strawberries and eggplant can lower cholesterol.
NutsPeanuts can reduce cholesterol in the blood because it contains protein, vitamin E, unsaturated fats, magnesium, fiber, and potassium. You can lower your cholesterol as much as 5% if you eat about 1-2 ounces of nuts a day.
Barley and oatsEating more of these foods can both bind to cholesterol in the intestine and prevent it absorbed by the body. This happens because these foods contain both types of fiber called beta glucan. Consumption of about 3 grams of foods rich in beta-glucan per day are believed to reduce cholesterol in the body. In addition to these two types of food, red beans also contain soluble fiber. You can make as breakfast porridge oats and mix it with fruit such as bananas to add the fiber content in your food.
Fish such as salmon, mackerel, tuna, and sardines contain omega-3 fatty acids are good for lowering blood pressure. Omega 3 does not affect the levels of bad cholesterol (LDL) blood, but it can reduce the risk of blood clots. Eat at least two to three times a week. Omega 3 reduces the likelihood of attack irregular heartbeat and reduce blood triglyceride levels.
Fish and omega 3 fatty acids
AvocadosThe fruit is one that is rich in unsaturated fats. Try to eat avocados in the form of fruit, not in the form of juice that has been mixed with sugar and milk. People with high cholesterol should limit their intake of saturated fat. Limit saturated fat intake in women is 20 grams, whereas the limit for men is 30 grams.
Foods fortified sterol and stanolsThe function of these two elements is hinder the body to absorb cholesterol. Foods containing plant sterols and stanols are legumes, grains, vegetables, fruit, and vegetable oils, except for palm oil and coconut oil. Oil palm and coconut oils are vegetable oils that are rich in saturated fats. You can also take supplements containing plant sterols and stanols. Consumption of at least 2 grams of plant sterols or stanols can lower cholesterol levels in the blood of at least one-tenth.
Each meal described above provides its own benefits, but lifestyle changes also help in lowering high cholesterol. In addition to changing diet, lowering high cholesterol can be coupled with regular exercise, maintaining a healthy weight, and quitting smoking.
However if you are already leading a healthy life by eating healthy foods and exercising, but your cholesterol remains high, try to contact your doctor.


Enchiladas Supreme 8.49
Supreme combination cosnisting of four assorted enchiladas: one chicken, one beef, one beans and one cheese, topped with our homemade red enchilada sauce, lettuce, tomatoes and sour cream.
Three chicken enchiladas topped with ranchero sauce, served with rice and guacamole salad.
Enchiladas Verdes 8.49
Three chicken enchiladas topped with green sauce and cheese dip, served with rice, lettuce and avocado slices.
Enchiladas Rancheras 7.75
Two cheese enchiladas topped with shredded pork cooked with tomatoes, onions and bell peppers. Drizzled with with enchilada sauce, served with a side of guacamole salad.
Papa Grande 54 3830 HWY 54 Unit 203 Blvd. Owensboro, KY 42303
Tel 270.240.4430 | Fax 270.240.4117
HOURS SUNDAY - THURSDAY 10:30 am - 9:00 pm
FRIDAY - SATURDAY 10:30 am - 10:00pm


Here’s a beautiful butterfly birthday cake decorating idea for any event or party. It’s quick and easy, once you learn just a few tricks, from professional baker Liv Hansen for the Betty Crocker Kitchens.
Video Rating: 4 / 5
If you’re having a train themed birthday party, here’s a perfect idea for a train birthday cake they are sure to love. This train cake decorating idea is easy on time and simple enough so the kids can help! Liv Hansen shows us how easy train cakes can be to make with help from Betty Crocker.


|Fast, easy and yummy!
Yields approximately 8 servings
1 small eggplant (about 1 pound)
2 tablespoons dried bread crumbs
1/4 teaspoon oregano
1 tablespoon mayonnaise
1 jar chunky spaghetti sauce
1 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Zucchini Parmesan: Substitute 2 small zucchini (6 oz each), cut lengthwise
in half. In step 3, cook 8 to 10 minutes. If necessary, drain liquid from
Cut eggplant crosswise into 3/4 inch thick slices.
On waxed paper, combine bread crumbs and oregano.
Brush eggplant slices on one side with mayonnaise, then coat on same side
with crumb mixture.
In shallow casserole, arrange eggplant slices, crumb-sides up, overlapping
slices if necessary.
Cook, covered with waxed paper, on High inthe microwave for 12 to 15 minutes
until eggplant is very tender. Rearrange eggplant slices and rotate dish
halfway through cooking.
In small bowl, cook spaghetti sauce on high 1 to 3 minutes until
Meanwhile, sprinkle half the mozzarella cheese over the eggplant.
Spoon sauce over the cheese, then top with the remaining mozzarella cheese
and Parmesan cheese.
Cook on High 2 to 4 minutes until cheese melts.
Serve with spaghetti.


Located in Dikili, Izmir, on one of the largest agricultural lands in Turkey, our Süt Kardeşler farm is a remarkable agricultural initiative on a country level, as it has a facility with a capacity of 2400 milking animals. We carry out all of our production, sales and other activities within the borders of Turkey, at European standards. With our policy of providing health and reliability in agricultural and livestock products, in addition to the production of milk and dairy products, agricultural activities such as feed production and obtaining natural fertilizer are also carried out on our farm. At our Süt Kardeşler Livestock located in Dikili-İzmir, we obtain products from our purebred Holstein dairy animals fed with the feed we produce.
Our certificates from the Ministry of Agriculture certifying that production is carried out in accordance with European Union standards:
- EU Standard Approved Dairy Farm Certificate Disease-Free Business Certificate
- ISO 22000 Food Safety Management System Certificate
- ISO 9001 Quality Assurance Certificate
- OHSAS 18001 Occupational Health and Safety Management System
- Sperm/Embryo Import Qualification Certificate


Just Eat It is a new documentary that explores the food waste from the farm to the fridge in Canada.
The film follows filmmakers Jen Rustemeyer and Grant Baldwin’s food waste experiment of surviving for six months only on discarded food. Check out the trailer:
40% food waste
The idea of the movie came from the fact that 40 percent of food being wasted in the US according to a new report by the Natural Resources Defense Council. Most of that uneaten food ends up rotting in landfills.
According to the NRDC report, American families throw out approximately 25 percent of the food and beverages they buy. They estimate the cost of that waste for the average family of four is USD 1,365 to USD 2,275 annually.
Getting food to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent of the US land, and swallows 80 percent of freshwater consumed in the US. Yet, 40 percent of food in the US today goes uneaten. That is more than 10 kg of food per person every month.
Not only does this mean that Americans are throwing out the equivalent of $165 billion each year, but also 25 percent of all freshwater and huge amounts of unnecessary chemicals, energy and land.


Do you remember Goober? I sure do! A friend reminded me of this blast-from-the-past treat the other day and I knew I had to run out and buy myself a jar. So after work tonight, that's what I did. I remember as a kid being so fascinated by the swirls of jelly and peanut butter all in one jar. I also remember spreading this yumminess onto some Wonder Bread and eating it with a glass of ice cold milk. I actually ate this for dinner tonight...shhh...don't tell anyone!
What are some foods you remember from your childhood?


The remarkable convenience of our highly diverse diet can largely be attributed to the development of industrial food processing in the 19th and 20th centuries, which led to the production of packaged foods, flavored beverages, health drinks, ready-to-eat foods, canned goods, and more.
However, these conveniences would not be possible without the technologies that drove mass production, and at the heart of these systems is industrial-scale precision. Without precise measurements of ingredients, products would lack the taste, appearance, and consistency we rely on.
When everything runs smoothly, the overall quality of processed foods improves, and the amount of raw materials required decreases, resulting in reduced manufacturing costs and waste. Accurate industrial scales and commercial food weighing scales help keep everything running smoothly, ensuring strict adherence to recipes while enabling food manufacturers to maintain productivity, profitability, and competitiveness.
Naikesi E-Scale plays a crucial role in food processing, commercial digital scale for food providing accurate measurements for recipe formulation and ingredient mixing:
1. Batch Production: In large-scale food processing, Naikesi Check weigh scale ensures precise measurements of ingredients for batch production. Whether it's flour, sugar, spices, or other components, the scale weight for food enables consistent and standardized recipes, leading to uniform product quality.
2. Weight-Based Formulation: Some food products require specific weight-based formulations, such as protein powders, baking mixes, and nutritional supplements. Naikesi E-Scale allows food manufacturers to create products with the desired nutritional content, food weighing machine ensuring compliance with regulatory guidelines and meeting consumer preferences.
3. Consistency in Flavor and Texture: By accurately weighing ingredients, Naikesi E-Scale helps maintain consistency in flavor and texture across different batches of food products. This is crucial for building a loyal customer base and ensuring that consumers receive the same high-quality product with every purchase.
In food processing, Naikesi digital industrial weighing scale adherence to Hazard Analysis and Critical Control Points (HACCP) guidelines is essential to ensure food safety. Naikesi E-Scale assists in meeting HACCP requirements:
1. Naikesi food weighing machine has temperature Control: Some Naikesi E-Scale models come equipped with temperature sensors, Naikesi checkweigher for food industry allowing real-time monitoring of ingredient temperatures during processing. Maintaining proper temperatures is critical to prevent foodborne illnesses and ensure product safety.
2. Naikesi food weighing machine has hygienic design: Naikesi E-Scale's hygienic design with smooth surfaces and easy-to-clean materials reduces the risk of food contamination. Regular cleaning and sanitization of the Naikesi checkweigher for food industry help meet HACCP standards for food processing equipment.
3. Naikesi food weighing machine has traceability and record-keeping: Naikesi E-Scale's software capabilities enable automatic data recording and traceability of weight measurements. Naikesi checkweigher for food industry ensures a comprehensive record of food processing operations, aiding in the identification and correction of potential hazards.
Naikesi weighing equipment is a cornerstone of the food industry, offering advanced solutions for precise and dependable food checkweighing. Tailored specifically for the food industry's demanding requirements, Naikesi checkweighers serve as essential tools for ensuring accurate weight control and compliance with food production standards. These checkweighers are meticulously designed to meet the rigorous demands of food production, providing precise weight measurements, and enhancing quality control. Naikesi's checkweighing equipment for food is essential for verifying package weights, ensuring product consistency, and adhering to regulatory guidelines. Whether used in food production facilities, packaging lines, or distribution centers, Naikesi checkweighers contribute to seamless operations and the overall quality assurance of food products. With a focus on reliability, accuracy, and efficiency, Naikesi checkweighing equipment is a vital asset for the food industry, offering unmatched performance and contributing to enhanced productivity and consumer safety.
Naikesi commercial digital scale for food offers a cutting-edge solution for the food industry, specifically tailored to weigh vegetables and meat with precision and efficiency. As a prominent player in the commercial food weighing scales market, Naikesi commercial food weighing scales serve as a reliable digital scale for food, providing accurate and consistent measurements crucial for food processing and packaging operations. This food weighing machine and scale is ideal for managing food weights in various production stages, streamlining operations, enhancing quality control, and ensuring compliance with weight regulations. Designed to meet the specific needs of the food industry, including vegetables and meat weighing scales for sale, the Naikesi checkweigher delivers accurate readings and efficient performance. Vegetables and meat weighing scales machines serve as a crucial tool for achieving precise measurements for various food items, offering a comprehensive solution as a digital scale for meat and vegetables. With its advanced technology and user-friendly interface, Naikesi commercial digital scale for food is the perfect weighing machine for the food industry, optimizing productivity and ensuring accurate food weight management.


What are exactly are nopales you ask? They are the EDIBLE pads of a prickly pear cactus.
Although they are available in the United States, they are certainly not mainstream. I never knew what they are before living in Mexico. And even after living two years in Los Cabos and watching the guys in the supermarket expertly shave off their spines, I still didn’t have much interest.
Fast forward a few years to me living in Mexico City, and they are a constant in my diet. In our house, I make a detox juice with them, especially on Mondays to wash away the weekend! We grill them and serve with other roasted veggies, put them on burgers, serve them on the side with tacos and I have now mastered the Mexican- style cold nopal salad.
The health benefits are incredible! The Mexicans have all the good secrets, I mean they have been eating this superfood for thousands of years.
High in Fiber
Alleviate Bloating and Inflammation
Aid Healthy Digestion
Aid Weight Loss
Regulate Heart Health
Great Source of tons of Vitamins, Minerals and contain Organic Phytochemicals which help balance the system overall
Aids with Sleep
Whoa, right? Well first, you probably want to know what is this incredible nutritive food is like to actually eat. I kind of feel they are kind of an acquired taste. They can be crunchy, and the liquid inside is a bit like aloe. They are very fresh tasting and can have a bit of a vinegar flavor. Maybe a bit of a string bean crunch?
Def buy them with the spines off, you don’t want to get into removing the prickers!
Cook them a bit al dente, like pasta! You want to keep the crunchy texture. Here in Mexico, they are served as a taco topping and sometimes a little soft and limp. When they start changing from their bright green to a bit duller color, it’s time to take them out.
If you are going to make a Nopal salad or just want the pads to put on a burger, the new way I have discovered to prepare them is to roast them in the oven. Whole or sliced in strips, toss them with a little olive oil, Himalayan salt and fresh pepper on a baking sheet, preferably one with edges. When cooking, Nopales can secrete a lot of liquid, especially if you slice them, and you will want to transfer that to your serving bowl- there are so many nutrients in there.
Store Nopales in the fridge in an airtight container. The spots where the spines have been removed reveal the meat of the nopal, and if they sit for long in contact with the air they will turn brown like an avocado.
Definitely try them this summer, as its prime season for nopales.
I am dying for your guys to incorporate this superfood into your diet. I did a little research, and if they aren’t available in your area, you can have them delivered. Try Rivenrock for fresh nopales delivered to your door.
Below find two easy recipes for Nopales to get you started, but honestly, it’s just as easy as throwing them on the grill with your corn and peppers all summer. Enjoy!! Please send me your questions and comments and tag @gueramx on Instagram with your creations!


La joie de vivre
A taste explosion is more than a feeling. It’s a breezy sense of refinement that lifts you up, just when you didn’t expect it to hit you.
Brasserie Ambassade is temporarily only open for hotel guests of the Ambassade Hotel.
Enjoy our dishes from the comfort of your home with our takeaway & delivery service.
We look forward safely welcoming you as our hotel guest, or to serve your lunch or dinner at home!
The team of
IN SEVENTH HEAVEN
We work exclusively with high-quality products, all from our carefully selected suppliers. The emphasis of our cuisine is fresh, seasonal, artisan and local products.
Executive Chef Tom van Buuren and his team are looking forward to surprise you with a Chef’s Menu of 3-, 4, or 5- courses. Alternatively, choose your favorite dish from their á la carte menu inspired by the French cuisine with a modern twist.
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Order our amazing dishes now online and get them delivered to your doorstep. We deliver in a range of 4 km from Brasserie Ambassade.
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OUR WINE LIST
Our Ambassadors also serve a wonderful selection of fine wines. Our wine menu is composed especially by sommelier Rienk Den Oude and includes primarily French wines, supplemented with Old and New World wines.
OVER EIGHT HUNDRED PIECES
Dining in Brasserie Ambassade is like dining in an art gallery. On all the walls you will see beautiful works by artists from the famous CoBrA movement. The Ambassade Hotel owns an extensive and diverse collection of CoBrA art.


We are mid way through Chinese New Year. Today is the 7th day of CNY, is also known as Renri (人日, the common man’s birthday), the day when every one grows one year older.
Eating binge for the past few months had begun to show – on the FACE! Horror. Excessive dryness, heat rash, overly sensitive skin and acnes. Imagine red pimply face during Chinese New Year. Such a bummer.
The immediate relieve would be to consult a skin specialist and have some medication. But, knowing too well that the problem actually stemmed from the body itself, I guess the best healing option is to go au naturel!
My breakfast for today and for the last few days – half- boiled village chicken eggs and juice ( mixture of celery + cucumber + tomatoes + carrots + oranges). Apart from the above, I had been cutting down ( gradually but surely) the intake of fried, spicy, oily food and seafood. Simultaneously, I have been increasing the intake of greens. And of course, most importantly, drink enough water, at least 3 liter daily.
Thus far, the result has been encouraging although I feel that there are still room for improvement. Wish that I have longer attention span to keep this going!
Reunion dinner was never an extravagant affairs for the family. As a matter of fact, dinner was always moderate at best although Dad had implicitly stressed the importance of reunion dinner some time back [ it was one of those foolish notion of mine that I casually brought it up to Mom to gauge her ( and Dad)’s reaction. I was suggesting that instead of home celebration, we should go travel instead! Subsequently, Mom quietly informed that Dad insisted that no one should miss reunion dinners. The matter was never brought up again].
“ No one misses the reunion dinner!”
My paternal grandparents passed away more than 30 years ago and the uncles and aunties had since gone separate ways with their own families. For as long as I could remember, I never had a large family reunion dinner ( or maybe, there was a luncheon reunion organised by my maternal grandfather. I am not even sure if it was Chinese New Year or was it his birthday. It was that long ago).
This year reunion dinner was extra special as our youngest sister was back to have reunion dinner with us. She married about 5 or 6 years back and since then, she had been having her dinner with her in-laws. And of course, it was doubly special after the (almost fatal) mishap that befell my youngest sister late last year.
This reunion dinner ( and the entire Chinese New Year break at Ipoh) was like reliving the good old days again where the 3 of us would bicker for the much coveted pair of chicken drumsticks!
I am the eldest of the 3 siblings and being 4 years old than my second sis, I got to enjoy quite a lot of ‘perks’ as the single child in the family before my sisters came along. For instance, I did not have to share out my drumsticks. I get both!
Then my second sis came along, well, to be fair, both of us took a drumstick. The problem started when my youngest sister came into the picture. As the youngest, she is ( she still is) the apple of our eyes. Unquestionably, both my younger sister got the drumsticks and I was relegated to chicken wings!
Mom did not cook this year. We had our reunion dinner catered. Yeah, you heard me right. Not exactly catered as we did not pay for it. A close family friend of us run a catering business and this year, he had some clients that asked him to prepare food for reunion dinner to be sent to their house. He was graceful enough to prepare some for us too.
Food was very good. We sang praises to each dish. All of us had our own favourite dish. Dad loves the charcoal roasted pork. I would have love it as much if it was much leaner.
Everyone’s favourite was the steamed village chicken. Coupled with the home-made mashed ginger, it was heavenly.
The batter of the fish fillet was crispy and not too thick. The home-made Thai dipping sauce was the winner and its sweet and sour-ish taste made the entire dish more appetizing.
The deep fried prawns were fresh with crispy batter. And of course, the mixed vegetables just added the right balance to the entire ensemble. It made us feel less guilty!
This year, I got my drumstick. My youngest sister automatically got hers and my middle sister gracefully gave hers to me! Talk about sisterly love.
If you live in Ipoh and are looking for a great buffet ( non-halal, though), maybe you can contact Siew Kheong Catering at 012-516 8681 or 012-510 7079. Very friendly boss.
Apparently Som Tam Nua is a very famous restaurant in Bangkok – serving none other than a myriad of salad ( no price for guessing, som tam is a spicy salad, of which the main / common ingredient being shredded papaya).
Featured in CNNGo as one of the must visit restaurants in Bangkok, the long queue outside the 2-storey restaurant during peak hours is a normal sight.
I know the existence of this restaurant due to its reputation prior to my latest visit to Bangkok, but was not planning any meal there as the ‘hearsay’ notorious queue is really a put-off.
We were window shopping at Siam Square when we noticed some people waiting outside the restaurant ( cushioned seats are provided). Oh, this is the famous Som Tam Nua, we remarked nonchalantly and we walked away to continue our shopping around Siam Square.
Since we did not have any dinner plan the next night, we decided to head to the decade old establishment for an early dinner to avoid the queue. There was a waiter outside the restaurant to take your order before guiding the patrons to the tables.
The ground floor was full and we were led to the second floor. Gosh, though the restaurant look tiny from the exterior, it is really huge.
I am not a fan of sour-ish food as I suffer from occasional gastrics and sour and spicy food just aggravate it further. Mom loves papaya salad. I could not recall the exact type of salad that we ordered – most likely the normal papaya salad. I only tried one or two spoonful as it was quite spicy. But it was very flavorful. Definitely a must visit place for those who love som tam. And of course, I could not stop nibbling on the crispy pork cracklings!
Grilled pork neck, which was so delicious that we had to order another helping. Great for those that can’t take spicy food.
This is the spicy version of the grilled pork neck. Very flavorful.
This is spicy pork rib soup was really a stunner – literally. The soup is just like tom yam. I am not a fan of tom yam because of my occasional gastrics. But I just braved myself to have a few spoonful. Gosh, it was fiery ….but it was a risk well taken.
Apart from the normal spicy and sour-ish taste, there were certain subtle sweetness to the soup. Most like it is from the pork ribs that were stewed together with the soup. While the soup was spicy and sour, the pork ribs was sweet ( no sign of spiciness at all) and tender! We finished all the pork ribs and of course, nearly all the soup.
We also ordered its famous fried chicken; specifically fried chicken wings, that came in a basket. The chicken was well marinated, the skin was crispy and yet, the meat was still tender and juicy. Most importantly, it was not that oily. The entire basket was less than THB100! Cheap!
What better way to cool down after such spicy food, if not for its famous Thai ice tea.
Service was quite minimal but we are not complaining. Dishes took a while to be served and they came out gradually. But at least, they did not screw up our order. All the above came up to approximately THB780, which was really cheap.
It is a place that I would definitely go back again.
Som Tam Nua
Soi 5, Siam Square ( turn left after you see Bangkok Bank, which is located opposite Siam Paragon)
Samai Seik dates more than 40 years back. Located along the busy Silom Road, next to Silom Complex, which coincidentally is next to Sala Daeng BTS, you can ‘dine’ amidst the honking of public buses and taxis along the busy Silom Road / Sala Daeng.
I prefer Samai Seik than Kaiton Pratunam Chicken Rice as the rice at Samai Seik are actually garlic chicken rice and it is less commercialised ( read : patrons are mostly locals).
It is common knowledge that Thailand has one of the best quality long grain white rice. The rice at Samai Seik was fluffy, light with a very ( pleasantly) distinctive taste to it. We can’t make out the exact ingredients. but we could not care less as it was good. I guessed that the lady owner must had noticed our perplexity – she graciously showed us some garlic cloves and simultaneously pointed to the rice and voila, we got it – the ‘ secret’ ingredient is garlic. It is GARLIC CHICKEN RICE.
I love garlic and hence, just love the rice. Don’t fret for those that loathe garlic – the smell and taste of garlic is very subtle to the point that you would not be aware of it.
As usual, there are dipping sauce and we added some fish sauce after we saw the other patrons ( all locals) doing it. Delicious.
Samai Seik Chicken Rice
209, Silom Road
( next to Silom Complex, Exit 4 of Sala Daeng BTS)
Opens from 8 am to 8 pm daily
[ The above is re-produced from my previous blog ( now defunct)]
Mom and Dad went back to hometown last Sunday to get our home ready for the up-coming Chinese New Year celebration.
And hence, the kids are left to fend for themselves. I had cravings for Chinese hawker food but the thought of sweating it out in the Chinese kopitiam did not really tickle my fancy.
We headed to EAT Food Village – a non-halal food court in the newly opened (artsy-fatsy) mall in Publika, Mont Kiara. We reached there slightly past 11 am and only a few tables were occupied.
The concept of EAT Food Village is similar to another hugely popular food court in town – Hutong, Lot 10 at Bukit Bintang, Kuala Lumpur. Both brings together the best non-halal local hawker fare under one roof. Well, the similarity ends there. The number of stalls at EAT Food Village is significantly lesser than Hutong’s. However, the layout at EAT Food Village is more organised, spacious and less claustrophobic.
The stalls at EAT Food Village are :-
- Lorong Seratus Tahun – Penang style cuisines4
- Tian Yuan Claypot
- Loke Yun Chicken Rice – chicken rice with ginger and chilli sauce
- BM Yam Rice – offers hometown delicacies such as loh bak, wine chicken, dumpling and braised pork
- Fishing Village Hakka Yong Tau Foo
- Sentul Ah Yap Hokkien Mee & Seafood
- Hoong Kee Wanton Noodles
- Restoran Kin Kin
- Ah Yip Herbal Soup
- Yeoh’s Bak Kut Teh
- C&P Oasis, Yumcha Corner
I ordered BM yam rice with stewed pork. I was pleasantly surprised that it came is a large portion with a huge portion of yam rice, another bowl of stewed pork, another bowl of braised egg with bean curd and clear soup with coriander.
The price of the entire set above is only RM9-90. Unbelievably cheap, right? Moreover, the set can be shared between 2 persons.
The yam rice was very fragrant ( can be much better if I had eaten it straight away instead of letting it cool for a while). Maybe it was due to the deep fried shallot and dried shrimps that can be found abundantly in the bowl of rice. Wish that the rice is less lumpy, though.
The stewed pork ( thank God that it was not that fat) was marinated to perfection. The black gravy sauce went well with the yam rice. The clear soup with coriander was forgettable. The hint of MSG that put me off after a spoon or two.
Both my sisters ordered the famous dried chilli pan mee noodles from Kin Kin. It is slightly more expensive at RM7-50 as compared to the original outlet at Jalan Tunku Abdul Rahman but the portion at Eat Food Village is slightly larger. However, the noodles were less elastic and the pooched eggs was a bit too raw as compared to the original outlet. The original one is still much better.
I noticed that the Hoong Kee Wanton Noodles actually sell stand alone portion of roasted pork. I duly ordered a single portion ( RM12-00). The portion was quite decent. Sadly, the skin was a bit hard. The meat was lean ( thank God) but taste ‘cold’ – maybe it was a case of leaving the porcine for a bit too long under air-conditioning.
Although only a handful of outlets are opened in Publika, I can safely say that from my observations of the already-opened outlets, I don’t mind spending my weekends there. Moreover, the main tenant – B.I.G – Ben’ s Independent Grocer, seems to be a good alternative to Village Grocer at Bangsar Village. Hence, I foresee that I would be able to try out other stalls at EAT Food Village ( Ah Yap Hokkien Mee and Claypot rice).
EAT Food Village
Publika Shopping Gallery
No. 1, Jalan Dutamas 1
According to Lap Ming Kuan’s menu, it originates from Bagan Datoh, Perak, which is a fishing village and hence, it prides itself on fresh seawater seafood.
We had been to Lap Ming Kuan a few times before and although the price is slightly on the high side ( but still reasonable), we keep on going back as the quality of the food has been quite consistent and most importantly, Lap Ming Kuan does not use MSG and preservatives in the preparation of its dishes ( proven as I did not suffer from Chinese restaurant syndrome nor did we feel thirsty after our meals). The restaurant is cosy too and hence, provides a leisurely lunch and / or dinner time.
We were there over the weekend to celebrate Mom’s birthday. According to the lady owner ( I presume so, in view that she always take the order and seems to be in charge of the restaurant), the supply of seawater fish was very limited due to the prolonged festive period ( Christmas and the upcoming Chinese New Year). She explained that the fishermen had already stopped going to the sea in anticipation of CNY ( fishermen works all year round and only take a break around CNY period).
We had initially wanted to order deep fried squid, which makes a good appetizer ( who doesn’t love deep fried and crunchy squid?). But, as mentioned earlier, supply of seawater seafood is really limited and hence, instead of the usual squid, which is bigger in size, Lap Ming Kuan only have miniscule squid. We had no idea how small these squids are until we saw it. It was smaller than popcorns! The squids were deep fried and glazed with honey ( I guess) and hence, its savoury taste. While this dish is not exactly out of this world, it is still a decent enough to warrant another order next time.
My youngest sister had cravings for sambal belacan kangkung ( fried water spinach with dried chilli prawn paste). I am not sure if our order was taken correctly – the vegetables lacked spiciness and tasted more like garlic stir fry instead.
We also ordered steamed pomfret. We had 2 because the fish were extremely small. Although the fish was not the freshest, they were still acceptable. We finished the entire fish including the bones! You can eat the gravy with the rice. It was good.
Beancurd in pumpkin is Lap Ming Kuan’s signature dish. I am not a fan of pumpkin but I love bean curd to the max. The bean curd was smooth. I did not try the pumpkin but according to Mom, the pumpkin was sweet and soft and hence, the pumpkin must had been stewed for quite a long time. However, I feel that the idea of the bean curd in a pumpkin is more like a novelty. Regardless, this dish is really a must try if you in Lap Ming Kuan.
Our last order was steamed village chicken with ginger ( lots of ginger). We love village chicken. We love ginger. Need we say more? We
ate licked clean the entire dish including all the ginger!
The entire bill came up to RM117, which I think is quite decent in view of the good food and nice ambience. One setback ( that I notice over a few visits) is that the dishes tend to come out gradually instead of served concurrently. [ For this visit, the rice came out first with squids and vege and there was a momentary pause before the rest of the dishes were served. We had to ensure that we still have enough white rice to go together with the gravy of the fish, chicken and bean curd].
14A, Faber Plaza
Jalan Desa Jaya
58100 Kuala Lumpur
I just came back from a brief weekend trip from Bangkok. Reached Bangkok slightly before midnight on 30th December 2011 ( Friday) and by the time we checked in into the hotel, it was already 2 a.m. ( local time).
We had been to Bangkok so many times that we did not even pre-plan our trip this time.
Weather was superb – it was sunny and bright with occasional strong breeze. We were confined to shopping malls ( Siam Paragon, Siam Tower, MBK, Terminal 21) during daytime and hence, minimal exposure to the sun.
The food, as usual, was amazing and reasonably priced. Notable eat at Bangkok this time:-
1) Another Hound Cafe @ Siam Paragon
2) Som Tam Nua @ Soi 5, Siam Square
3) Lek Seafood @ Silom ( next to Chong Nonsi BTS)
4) Pier 21 ( food court) @ Terminal 21, Asok
5) Dean & Deluca @ Silom ( next to Chong Nonsi BTS)


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Canada's organic market grew to $3.5 billion in 2012, with national sales of certified organic food and non-alcoholic beverages reaching $3 billion. The value of the Canadian organic food market has tripled since 2006, far outpacing the growth rate of other agri-food sectors. The sector is being driven by a diverse consumer base, with over half of all Canadians and two-thirds of British Columbians buying organic products every week. Please visit the COTA Statistics Project Page for further information.
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A special thank you to the funders who supported this research: Loblaw Companies, Taste of Nature, UNFI Canada, Whole Foods Market and the Organic Sector Development Program (OSDP). Funding for the OSDP comes from Agriculture and Agri-Food Canada's Canadian Agricultural Adaptation Program (CAAP), which is delivered by the Investment Agriculture Foundation in British Columbia
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Fashionable diets. You’ve probably heard of a few, from Paleo and Atkins to Cole Soup and baby food. There are many of them, but how and why did they become so popular?
When it comes to losing weight, many people want to quickly decide whether to help them dress up in a new dress for this big event or look their best ahead of the upcoming summer vacation. But in most cases, they are reluctant to invest in work and prefer spicy diets with quick results over healthy, balanced lifestyles that will bring long-term benefits. These fancy diets can only last a few weeks or even days in some cases, but in most cases they will leave you unhappy (or very uncomfortable in the case of the cabbage soup diet!).
And why don’t they work? Here are five:
1) They are short-lived
Fine diets are rarely long-lasting because no one likes to go hungry 24/7. If you eat small meals that make your stomach growl, chances are you will want to snack and eat unhealthy foods. While this isn’t always a bad thing (after all, we love good snacks!), You need to make sure your eating habits work for you, and if you don’t eat enough, you’ll be irritable, tired. and you are probably missing out on vital nutrients too.
2) they stress you
A low-calorie diet can increase the body’s levels of cortisol (a hormone associated with stress). You may find that you end up eating more, as restrictive diets can lead to overeating, which can also hurt your relationship with food.
3) disrupting your social life
Imagine you are on a baby food diet. You are invited to dinner with friends, they all prefer their favorite food, and you, okay, what the hell are you going to order ?! This may be one of the most extreme examples, but the last thing anyone wants is to count the calories in a vodka soda at night or skip this drunken snack on the way home. Lack of experience with friends will also negatively affect your mental health – is it worth it?
4) Cutting carbs isn’t fun
Carbohydrates are an essential part of a healthy diet, and they taste great too! From a large bowl of pasta to a slice of toast (or three) in the morning, it’s a huge boost of energy. Rather than eliminating carbohydrates entirely from your diet, remember the type you eat – are they simple or complex? The complex is the best option because it provides a wider range of nutrients and does not cause a spike in blood sugar. But this does not mean that you should completely stop eating white bread, it all depends on the balance! You can read more about the different types of carbohydrates here.
5) They taste bad (or rarely)
The reason people want to cheat the day is because they can eat what they want. Why not do it all the time, just in moderation? Enjoy a slice of cake, but try to make healthier choices the rest of the time. The reason you don’t like baby food or cabbage soup is because they don’t taste good at all! But the good news is, you don’t need to eat these foods to be healthy. There are a number of different foods from a range of food groups that offer great taste, numerous health benefits, and keep you energized. So don’t just go for the latest fad diet to shed those extra pounds – do your research and try healthier yet tasty alternatives to your favorite foods.
The diet should not be short-lived. Remember that life is about balance and you should take the same approach to diet. Bring as much fresh natural food as possible, choosing different food groups where possible, but remember to indulge yourself with this fast food on the weekend, or if a colleague brings cookies to the office, who would you say no?!?
Want more information on diet? In a blog post, we have explored the meaning of macros, as well as the difference between the popular keto diet and the low-carb diet.


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Australian researchers overseeing a study published last month in the Archives of Internal Medicine found that eating more carbohydrates than fat and protein increases serotonin production in the brain. Serotonin is a chemical that has been linked with improved mood and mental health. Shift workers have been found to have lower levels of serotonin than daytime employees. Does this mean that people working the night shift should run out and stock up on potatoes, beans, rice, pasta, and bread? YES
In the study, half of the participants spent a year following a diet low in fat and high in carbohydrates. The other half went on a low-carbohydrate, high-fat diet. The participants in both groups lost 30 pounds on average and generally said they felt happier after two months on the diet. But after continuing to diet for a year, the people who ate less fat (butter, steak, pork, veal) and more carbs (pasta and potatoes) reported feeling happier and less depressed and anxious than they had before. The other group, who ate more fat and fewer carbohydrates, felt that their moods were worse than they’d been before.
The book, The Serotonin Power Diet,by Judith J. Wurtman, PhD and Nina T. Fruszajer, MD, published in December of 2006 beat the Australians to the punch line. tThe book’s authors state on the home page of their website that our brains make serotonin when you eat foods such as pretzels, pasta, rice, and potatoes – in the right amounts, at the right times of the day, and without protein. And they also say that serotonin curbs your appetite, restores mental energy, and soothes emotional stress. The authors recommend that 30-60 minutes before your next meal, munch on a serotonin soothing snack: pretzels, cheerios, popcorn, or cherry licorice bites. Notice how it takes the edge off your appetite and energizes you.


NEW! Click esquire.com
to go to my new column at Esquire Magazine.
WHAT'S NEW IN PHILLY? by John
YORK CORNER: Café Boulud by John
THE WINE CELLAR: A
Super Tuscan Celebrates its 20th Anniversary with a Sotheby’s Auction
by John Mariani
3945 Chestnut Street
One wall is a pop art hanging of more than 600 shiny masks of ”lucha libre” pro wrestlers; another shows American westerns dubbed into Spanish then back into English subtitles. Chairs are covered in the bright tartan plaids of Mexican plastic shopping bags. Some seats swing back and forth, and booths swing in semi-circles. Downstairs the bar is a riot of color and neon, with a green and yellow Volkswagen Beetle parked next to a real, working jukebox that plays—by request--everything from James Brown to Tom Petty. The place is a hoot, but it is also one of the wittiest, savviest examples of prole food design you’ll ever knock back three cans of Dos Equis in.
Distrito, named after “Distrito Federal,” a nickname for Mexico City, could probably get away with serving merely good Mexican grub, but Chef José Garces (left), who also runs the excellent tapas eateries Amada and Tinto in Philly, has thrown everything he knows about the real flavors of Mexican street food into the place, from an avocado guacamole tossed with lump crabmeat and a ceviche of red snapper, olives, capers, and tomato to “huaraches” (sandals), which are masa cakes stuffed with carnitas of charred pork, chorizo, ham, potato, and Oaxacan cheese. All the ceviches are terrific, from spicy shrimp and big eyed-tuna to grilled octopus. There are tacos packed with juicy pulled pork; queso fondito melted with duck barbecue; You’ll love the charred carne asada strip steak sizzling with fried tomatillos and a creamy poblano chile-and-corn rice on the side, and Garces’ moles—duck breast, rabbit, and pork belly—are as unusual as they are good.
Then dessert--the formidably rich tres leche cake, and churros--those sensational long, golden-brown fritters served with hot chocolate dipping sauce. You won't leave hungry.
Distrito is setting a very hip mold for Mexican restaurants to follow in both food and decor—and that includes Mexico City. By the way, the bar stocks 60 tequilas. Good luck.
Distrito is open for lunch Mon.-Fri. and for dinner lightly. Prices are quite moderate, with appetizers running $6-$12, main courses $6-$32, although this is a mix-and-match style of menu.
237 Saint James Place
Zahav means “gold” in Hebrew, which is what Chef Michael Solomonov hopes he will strike by offering people the food, flavors, even wines, of Israel and those European countries with their own Jewish food cultures. So forget any thought of this being a New York-style deli. Instead Zahav opens a wide umbrella of mainly Middle Eastern dishes that I found as well made, or better, than in many well-known restaurants in that region of the world.
The big dining room, mostly done up in browns, isn’t exciting in the way Dispirito is, but Solomonov brings just as much exuberance to the cuisine here—beginning with hot, puffy pita bread straight from the oven. I’ve never had better, creamier hummus than here, and both the cold and hot mezzes, like kibbe naya (spicy raw, ground lamb with bulghur wheat) and Moroccan pastilla of puff pastry, rabbit, prunes, and almonds could hardly be improved upon. Crispy haloumi comes with dates and pine nuts, and if you love deli-style chopped liver, wait to you taste the finer variety here, served on rye toast with baby onions.
The shipudim (skewered foods) cooked over charcoal are all aromatically seasoned so when they come off the grill, sizzling and smoky merguez sausage served with couscous, and baby eggplant with pistachios and rice, half the pleasure is in the scent of the food as it comes towards your table. At lunch, for $10, these are among the best bargains in town, and for $25 you can have a "party time" of four courses, including the skewers, while at dinner you may get together with friends for a Mesibah, at $50 per person, for salatim salad with pita bread and hummus (right), cold and hot mezzes, and choice of roast lamb, whole chicken, or whole fish cooked in grape leaves, then dessert. The winelist has many interesting labels from the Middle East worth trying, since none is particularly expensive.
God promised the Jews a land of milk and honey. Me, I’ll take the leg of lamb with saffron, Zahav serves in Philadelphia.
Zahav is open for lunch Mon.-Fri, for dinner nightly. There’s a secluded private room called "The Quarter" where Solomonov does extensive tasting menus for small parties.
1701 JFK Boulevard
Table 31 is a joint venture of Georges Perrier and Chris Scarduzio after years of working together at Brasserie Perrier. Georges, of course, is Philadelphia's most noted chef, who for three decades has symbolized haute cuisine at the great Le Bec Fin, which has scaled down (a bit) the opulence that always distinguished its décor, food, wine, and service. Now they have turned their sights on a genre so many others are doing--the American steakhouse--and done so in a multi-level space inside the new Comcast Center skyscraper--the city's tallest building. The visuals in the lobby are literally astounding.
Layered over three floors and 15,000 square feet, faced with the Center's huge windows, Table 31 gets its name from the most popular table not here but at Brasserie Perrier. You can go very casual at the outdoor Cafe here, where most items are under $15, although you need not dress up anywhere on the premises: this is a steakhouse. I'm not sure about the wisdom of a modern look to the interior, which looks like no other steakhouse you'll run across in Philly or anywhere else for that matter. There is some color in wall hangings and good lighting in the bar (above) but otherwise it's fairly subdued, almost corporate lunchroom décor, although of a higher style--bare tables, lots of dark brown. The middle level dining room (below) is somewhat more attractive than the upstairs, which seems a bit of an afterthought. There is also a banquet room for 250. This is a big operation. You are getting quality, though neither the raffish look of a traditional steakhouse nor the dash of a modern interpretation, and you will pay a high price for it all.
The menu, which goes from appetizers and salads to maki rolls to sandwiches at the Plaza Café, is wide-ranging in the main restaurant, with salads, pastas, apps, steaks and chops, bistro dishes, and sides. I found many of the starters the most enticing things on the menu, including savory pork trotters wrapped in crispy phyllo-like North African brik paper with rosy Serrano ham; a plate of Italian orrechiette pasta with braised rabbit that took on a French accent from white asparagus, a fava bean ragoût, and mustard jus--very tasty indeed. Pasta with littleneck clams and garlic was straightforward and good, and a New England lobster roll was enlivened, tastefully, with hearts of palm, smoked paprika, and a sesame brioche--a bit of lily gilding but pleasantly so. The pizza margherita here is pretty standard stuff, however; by definition, a margherita shouldn't have Niçoise olives on it, which makes it more a pissaladière. Whole roasted chicken came crisp outside and juicy within, dashed with rosemary jus.
I tried two of the steaks-- a New York strip at 14 ounces ($46), and a spice-rubbed Delmonico (a boned rib-eye) at the same weight ($38). The latter was nice and moist, as that cut usually is, well fatted, too, though the spice rub didn't do much for the beef. The New York strip, pegged on the menu as USDA Prime, was of good, not outstanding, beefy flavor. You can go up to 24 ounces for a bone-in "tomahawk" steak ($68). The optional Table 31 Steak Sauce, like all steak sauces, should be left off the table entirely. Side dishes include a crisp and buttery potato tarte Tatin with onions and bacon, sautéed spinach with not enough garlic, and mashed potatoes which you can ennoble with lobster and/or black truffles for a $10 supplement.
For dessert go with the ice creams and sorbets. The ultra-rich chocolate fantasy cake would be a real indulgence after this kind of fare.
The winelist, which started out of whack with too many expensive bottlings, has settled into better balance.
Table 31, in its various forms, outdoor and in, is open for lunch a and dinner Mon.-Sat. Starters range from $8-$16, entrees $25-$68.
at NYC's Le Bernardin and one of America's--oh, just make that
the world's--greatest chefs,
is not new to
the Ritz-Carlton management team, having helped open a fine seafood
restaurant at their resort in the Cayman Islands, and two new
under his name, one in Washington DC, the other in Philadelphia. He is
here titled as Culinary Director.
10 Arts is open fro breakfast daily, lunch
Mon.-Fri. and dinner Tues.-Sat.
NEW YORK CORNER
20 East 76th Street (near Madison Avenue)
For some years now Café Boulud has functioned as master chef Daniel Boulud's less formal dining venue (Restaurant Daniel was once on these premises), and through minor tweaks of décor and a succession of remarkably talented chefs trained à la Daniel, it has remained one of the Upper East Siders' favorite restaurants. You'll probably see the same faces their midweek and at lunch, then on weekends the rest of the world comes here to dine.
The place has a sophisticated swank to it--dark and light play off white tablecloths, flowers, and highly colored wall art. There's a slight Parisian art déco feel to it, with a communal marble topped tables ideal for cocktails or walk-ins who want a bite to eat. Nickel sconces and rice paper shaded lamps light brown, chocolate, and beige walls with ivory curtains and mirrored columns surround tables set with all the finest names, from Limôges to Orfé. It's about as far from the look of the original, rustic family-run Café Boulud that inspired it, where Daniel grew up in Lyon, as one can imagine, but the tastes of the food, even the more exotic food, seems as true to the original spirit of honesty and authenticity.
From the beginning the menu here has always been divided into four sections--La Tradition, with a classic French slant; La Saison, now autumn flavors; Le Potager, inspired by the market; and Le Voyage, "world cuisine." Nevertheless, there is nothing radically different stylistically among them; this is very much in the Boulud style, with strong input from exec chef, Gavin Kayen (below). On a recent evening I chose from all over the place, starting off with a delightful pumpkin-ricotta terrine, and a clean, sparkling fresh tasting of tuna tartare with a zingy scallion vinaigrette and yellowtail hamachi crusted with a chile spice mixture called togaroshi (obviously from the Le Voyage side of the menu). Wild mushroom risotto with pecorino, chanterelles, and watercress was good if not outstanding (and at $20 as a appetizer, a tad pricey). Pricier still was a marvelous dish of the most lightly scrambled, perfect eggs I've ever had with generous shavings of the tartufi bianchi, but you have to assume those truffles are not going to go cheap.
Seared wild striped bass was delicious, though the sum of kabocha squash puree, Brussels sprouts, bacon, porcini, and honey apple was a bit of overload. Very, very good indeed was pan-roasted saddle of lamb with pancetta, mushrooms, lovely Swiss chard and green beans.
For dessert there was the inevitable but excellent soft-centered chocolate timbale and addictive apple fingers.
Service at Café Boulud is a study in attentiveness, for despite the numbers the staff must deal with each evening, the cadence, the friendliness, and wine pouring, and all the other niceties remain in an impeccable balance of professionalism and cordiality.
The winelist is similarly balanced for each budget, with more than 50 percent priced between $30 and $80. and 20 wines by the glass.
The haute cuisine you will find at Restaurant Daniel on East 65th Street (now newly redecorated) is more lavish than that at Café Boulud, but Kaysen is nevertheless turning out a very sophisticated menu with amazing variety for a clientele who knows the differences and travels in both worlds with ease.
Café Boulud is open for lunch Tues.-Sat., for dinner nightly. At dinner appetizers run $17-$33, main courses $31-$47.
DEPT. OF AMPLIFICATION
In the Nov. 2 issue of Mariani's Virtual Gourmet, a review of Charlie Palmer's Aureole in NYC ran on the basis of my dining at the restaurant three weeks ago when the executive chef was Tony Aiazzi. It has now been announced that Mr. Aiazzi is to be replaced by Chris Lee, presently at Gilt. According to Nation's Restaurant News, Mr Aiazzi will be "going to be taking some time off traveling and expressed an interest in getting back to Paris." So, nothing I said in my article is now as it was then, and, therefore, the report should be dismissed as immediately out of date. --John Mariani.
FROM THE WINE CELLAR
Super Tuscan Celebrates its 20th
the name Ornellaia and most connoisseurs will start drooling.
So the opportunity to taste a retrospective of eight vintages back to
1988 at a pre-auction dinner at Sotheby’s New York (below) to celebrate Tenuta dell’
Ornellaia’s 20th anniversary was a dinner I’d move mountains to attend.
HE THEN CALLED 911 FROM HIS
JAIL CELL SAYING THE FOOD SUCKED
In Jacksonville, Florida, Reginald Peterson called 911 to complain that Subway forgot to give him sauce with his Spicy Italian Sandwich, then called again because police did not respond in time. He was then arrested for making false 911 calls.
CALL 911! AA GILL HAS FINALLY SNAPPED!!
"I think it’s important that we all keep positive, so
I’ve decided that this column will be a happy place. A happy, smiley,
look-on-the- bright-side haven of goodie-good news and cheery optimism,
born out of nothing more than an innate belief in the cosmic power of
babies’ laughter, crisp autumn leaves, hot chocolate and crossed
fingers. Think of this little hidey-hole as a pea-green lifeboat
bobbing in an ocean of tears. And as the bloated corpses of investment
advisors, dog walkers, kick-boxing trainers, your friends, family and
neighbours float past, we’ll sing uplifting shanties and born-again
hymns. Think of me as Noël Coward at the tiller. All together now:
`The Stately Homes of England, how beautifully they stand, to prove the
upper classes still have the upper hand.' Sing, you chavvy wretches at
the back! Remember: a sea of torment is never half empty, it’s always
half full."—AA Gill, "Table Talk," London
* Chef Fabio Hakill of Fabio
Fiore in NYC is introducing a new menu for his Pasta
Festival, with three separate tasting portions of pasta,
sandwiched by a selection of starters and desserts, for $30, available
between 5 & 7 PM each night. Call 212-922-0581.
*Beginning Nov. 16, NYC’s Bar Stuzzichini is featuring “La Famiglia Domenica”--Sunday
Family Dinner, with Chef Paul Di Bari serving 3 family-style courses
and supplemental dessert for $26 pp. He will also feature “porchetta,” a traditional and
celebratory dish in Italy. A daily happy hour offers a complimentary stuzzichino with every drink; lunch
prix fixe is $19.95. Call (212) 750-8100 or visit
* From now until Dec. 20 and from Jan .8-Match 31, Angsana Riads Collection Morocco, a
group of 6 riads located in Marrakesh, offers its “Romantic Escape
Package” that starts at $864 and incl. 2 night’s accommodation in a
Junior Suite; breakfast; Airport transfers ; Champagne on
arrival; Spa treatment; private dinner for two. Visit www.angsana.com
or call 1-800-591-0439.
* On Nov. 22 in Burlington, VT, Hemingway’s will host a dinner with
Martin Kolk, owner of Tramonti, a winery in the Chianti region of
Italy, and VINILANDIA USA, an importer of quality wines from small,
family-owned, Italian wine producers. $60 pp. for AIWF
members; $70. non-members. Proceeds will help fund the AIWF scholarship
for VT students. Call 802-422 -3886; www.hemingwaysrestaurant.com.
* ON Nov. 29 Westport
Rivers Vineyard & Winery will be holding its Annual Holiday
Open House at their family farm winery in Westport, MA, with wine
Tastings throughout the day, vineyard tours, hayrides and pony rides,
live entertainment and Christmas music, local vendors and baked goods,
children's activities, ornament decorating, and Christmas tree lighting
ceremony. Free admission. Visit www.westportrivers.com/events or call
* On Dec 1 in NYC, the 9th ANNUAL WINTER’S EVE at Lincoln Square, hosted by the Lincoln Square Business Improvement District, featuring family fun, children’s activities, live entertainment, and shopping throughout the Lincoln Square area. This year, Kevin Bacon and his band, the Bacon Brothers. Tastings will be offered free or for a nominal fee ($1-$4), to benefit City Harvest, from 6–8:00 pm, by area restaurants under Winter’s Eve canopies in front of Time Warner Center. Restaurants incl. Asiate, Bar Boulud, Bar Masa, Compass, et al. Visit www.winterseve.org.
* From Dec. 1-14 Marquis
Los Cabos’ “Blue Cabo Culinary Getaway,” hosted by food and wine
expert Anthony Dias Blue, celebrates Mexico’s prestige as a gastronomic
destination, as well as the food and wine landscape of Los Cabos, with
Chefs Thierry Dufour of Marquis Los Cabos; Margarita Salinas of San
Jose del Cabo’s Don Emiliano, and Dr. Jaime A. Villalobos Diaz,
founder of The Mexican Academy of Tequila-Mezcal-Wine Tasters. $1,485
pp. Visit www.marquisloscabos.com or call 877-238-9399.
* On Dec 5 in Washington, DC, DC Craft Bartenders’ Guild is
inviting area residents to Washington’s only Repeal Day party, taking
place at The City Tavern Club, priced at $80 pp. before Nov. 20 ($90
thereafter) ,with proceeds benefiting the Club’s Preservation Fund and
the Museum of the American Cocktail. A 1930s jazz band will set the
mood and provide the tunes for dancing. Visit repealday.org or
* The Tourist Board of the Turks & Caicos Islands
announced a line-up of top chefs and properties participating in the
second annual Turks & Caicos
Gourmet Safari, taking place Dec. 19–20, on Providenciales
(Provo). “The Gourmet Safari” will be a display of Turks &
Caicos cuisine and culture against the backdrop of Grace Bay
Beach. Space is limited, with costs per couple starting at
$500. Visit http://www.turksandcaicostourism.com.
Everett Potter's Travel Report:
I consider this the best and savviest blog of its kind on the web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury Spa Finder, a contributing editor for Ski and a frequent contributor to National Geographic Traveler, ForbesTraveler.com and Elle Decor. "I’ve designed this site is for people who take their travel seriously," says Potter. "For travelers who want to learn about special places but don’t necessarily want to pay through the nose for the privilege of staying there. Because at the end of the day, it’s not so much about five-star places as five-star experiences." THIS WEEK: SMART DEALS--NYC AT CHRISTMAS.
Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio. He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at KNPR.org. Click on the logo below to go directly to his site.
Tennis Resorts Online: A Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991). THIS WEEK: WINTER TENNIS BARGAINS.
Family Travel Forum (FTF), whose motto is "Have Kids, Still Travel!",
is dedicated to the ideals, promotion and support of travel with
children. Founded by business professionals John Manton and Kyle
McCarthy with first class travel industry credentials and global family
travel experience, the independent, family-supported FTF will provide
its members with honest, unbiased information, informed advice and
practical tips; all designed to make traveling a rewarding, healthy,
safe, better value and hassle-free experience for adults and children
who journey together. Membership in FTF will lead you to new worlds of
adventure, fun and learning. Join the movement.
MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly. Editor/Publisher: John Mariani. Contributing Writers: Robert Mariani, John A. Curtas, Edward Brivio, Mort Hochstein, Suzanne Wright, and Brian Freedman. Contributing Photographers: Galina Stepanoff-Dargery, Bobby Pirillo. Technical Advisor: Gerry McLoughlin.
Any of John Mariani's books below
may be ordered from amazon.com by clicking on the cover image.


Every milestone your little one achieves, starting from learning to help themselves suckle milk, from sleeping alone to transitioning to solids, each milestone can be an emotional roller-coaster ride. However, difficult this may be, these are necessary steps to help your baby climb the ladder of independence. Here we discuss one way of assisting your baby through a big transition- baby-led weaning. We would also take you through the right method of baby food you should be preparing for your little one.
What Is Baby-Led Weaning
Baby-led weaning is a process in which babies transition from breast milk and/or formula to solid food. However, in this case, babies are permitted to take complete charge of what and how much they want to eat. Baby-led weaning differs from other weaning procedures in skipping the spoon-feeding part. Here, babies are directly exposed to finger foods after parents notice their readiness for solid food consumption and they learn to chew and swallow on their own. During the process of transition, it is recommended to incorporate other foods into the normal nursing or bottle-feeding schedule as a majority of the nutrition will still be extracted from breast milk.
What Foods To Start With
If your baby is 6 months and older, you can start weaning after consulting your pediatrician. Even though baby-led weaning skips purees and involves initiating with finger foods, make sure that the texture of the food is soft and convenient for the baby to swallow and digest.
To start with, you can give your little ones smushed and sliced bananas, avocados, blueberries, and other soft fruits. Harder fruits like apples and vegetables like broccoli, carrots, and beets have to steamed and sliced into strips.
To increase the protein content of their diet, you can incorporate, grilled, boneless fish, shredded chicken, cooked tofu strips, and cheese. As your baby grows older you can experiment with different textures and graduate to crunchy foods. It is always better to cook the same food for your family as well as your baby with the required modifications for your little one.
If your baby is starting to have solid foods, then you can also try baby organics which are a readymade mix for shakes, porridges, cakes, and cookies made from organically grown cereals and pulses. They are optimized in the manufacturing process in a way that your baby gets the right amount of calories from carbs, proteins, and fats.
However, before purchasing any packaged food for your baby, always make sure to check the nutrition facts label.
Benefits Of Baby-Led Weaning
There are several advantages of giving babies the power to lead their weaning process. It exposes them to a wide variety of foods and flavors from an early age. As per evidence-based studies, this prevents them from being picky eaters. Children who go through baby-led weaning are most likely to develop fewer food allergies compared to other children.
Moreover, since babies take charge of their meals, they will eat only until they feel full. This waives the chances of overeating and resulting obesity. Though most parents dread to see their babies gag while eating solid foods and start off just with purees, let us tell you that gagging is a natural way of dealing with food that goes too deep into the mouth. It allows babies to deal with stuck food on their own.
Baby-led weaning might not be for every family. However, it is a effective way of changing your baby’s food habits. With three meals in a day where your baby is left free to eat with you, make sure to nurse or bottle-feed them with the same frequency for at least one year, to ensure proper intake of nutrients. There may be harder days but let your baby lead and soon you will see your little one enjoying every meal with you, surprising you with a clean plate!


Custard Can Be Fun for Everyone
Custard is a rather common dessert, that’s made with the assistance of a mixture of milk, sugar, and egg yolk. Now below is a fast and quick recipe to produce yema, the Philippine custard candy. There are several ingredients which enters the making of the truly lip smacking custard dish and every one of them stands out for their one of a kind differences. This dessert could be made and gifted to somebody special to you personally.
We always delight in cooking the Ginger Milk Pudding since it is a cooking game. It’s all too simple to heat pre-made custard right from the tin today, or make it using custard powder, however there is nothing such as the taste of suitable homemade pouring custard. In addition, instead of rolled out pastry we’ve pressed within the pan crust. Put the dough within the refrigerator to rest for 30 minutes.
Ramekins in many cases are utilized to create individual flans, although the sight of the huge flan is impressive. If you really do not have a bain marie, you can employ a dish made from porcelain, glass or another material which will not make the custard to stick. Lobster or alternative shellfish might be used in position of shrimp. This custard sauce is a little harder since it must be accurate to attain the appropriate result.
Including a small amount in the beginning will prevent lumps within your custard. You might also use baking soda, which is made of sugar crystals. Alongside milk, cream, and sugar, eggs are utilized to be frozen custard too. The last mix ought to be of the soft dropping consistency.
When you have never formed a custard base you might need several attempts to get it right but the truly amazing thing is the fact that once you appreciate how to do it right, it’s in fact an extremely straightforward course of action. To create this recipe for blackberry custard that you’ll need. In addition, There are some yummy ideas about what to serve to your delicious custard, too! I guess the proof is actually within the pudding!
What You Need to Know About Custard
Custard is quite a common dessert throughout the world. Take a look at some amazing recipes within the upcoming sections. Serve the soup when it’s hot. My sugar free pie is a huge low-carb dessert.
Heat a frying pan on a higher heat. Cook the mixture until It’s the ideal consistency of boiled custard. Cook the fish until it’s soundly cooked. They’ve added corn flour.
1 variation is always to use orange rind as an alternative to lemon rind for the custard using a chocolate liquer, developing a jaffa flavour. Heat the rest of the milk, add the custard mixture, allow it to cook for 2-3 minutes. Meanwhile, heat the cream in a considerable saucepan. Then, kuzu is truly a much greater alternative for cornstarch than cornstarch itself.
Custard is among the most well-known desserts in lots of countries. The Japanese often savour custards that are not exactly sweet in taste. With the debut of custard powder within the calendar year 1837, the method is now much simpler. The first powder is well known as Bird’s Custard.
I really like a standard; proper old fashioned trifle. I am able to remember picking blackberries all day to receive my grandmother to generate blackberry custards. A balloon whisk is perfect for this. This freezer crust will not require baking.read more


U.S. Patent PP30,917
Description: Amazel Basil® ‘UF16-23-2’ is a vigorous upright growing plant with a uniform habit. ‘UF16-23-2’ is the first Italian sweet basil that is resistant to downy mildew. Since it is seed sterile, this large, vigorous plant produces a a higher yield of usable, deliciously aromatic leaves.
For best flavor and leaf production, harvest and or pinch regularly to promote fresh tender growth. If heavy flowering happens late in the season that will likely affect taste, but when it is actively growing new leaves and shoots it will have its best flavor.
License Availability: FFSP has exclusively licensed the following entity for the propagation of the Amazel Basil® ‘UF16‐23‐2’ cultivar:
Proven Winners North America, LLC


Hello everyone! How was your Sunday? What did you do with it? Did you use it to relax? Catch up on chores? Or did you use it to get ahead of the work week – like me!?! If you’re not following the blog’s Facebook page, you likely missed all of the live videos leading up to this post! Have no fear, you can pop on over there after you’re done reading and follow it so that you don’t miss any more! Now the purpose of this post is to not only show you that meal prep can be simple and easy, but also to hold me accountable in my quest for a healthy lifestyle. I have a confession to make. I have not been taking good care of myself. I have been eating junk food. All the time. Fast food for lunch every day, and more than I am willing to admit right now. I have started to chose clothing based on how much of my body it will hide – and that is not a good feeling. I am not seeking to be the next Jillian Michaels by any means, but I would like to feel more confident in my favourite clothes. And don’t even get me started about wearing a bathing suit. I’ve also noticed a huge drop in my energy levels, and feel weak doing things I normally could do with ease. Wake-up call for me. I am way too young to be feeling like an old lady, and so, here I am, restarting a journey as I have done so may times before. But this time, I had an “ah-ha moment” as Oprah would call it. Why did most of my meal plans and good intentions fail before? Because they were too complicated and too expensive. There are hundreds of thousands of blog posts and websites that have millions of meal plans and meal prep ideas. But they all involve making a ton of recipes, and buying a ton of different things you don’t likely have on hand. So, without further ado, here is my simplified, uncomplicated, affordable weekly meal plan consisting of a breakfast, three different kinds of salads for lunch, and an afternoon snack. I have included two
free printables you can print out and take it to the grocery store with you, and hopefully helps you on your own healthier lifestyle journey.
Today I made a menu plan of what I wanted to eat for the week. I needed 5 breakfasts, 5 lunches, and 5 snacks. Since I am just getting back into the whole healthy lifestyle thing, I wanted to avoid a lot of dairy and protein, sticking mainly to fresh fruits and vegetables, along the lines of a “detox” sort of thing. Next, I made a list of everything I need. Once you buy some of these items, they will last you a month at least, so for a few weeks it does get a bit cheaper after the initial shopping trip.
Then, lay out all your ingredients you purchased and arrange them for pictures. Kidding. But when it’s for a blog post, you must! I noticed afterwards a few items were missing, but I loved this picture and had to post it anyways! I like to wash and chop everything before I begin assembling the portions.
Next, round up all of the containers you will need. I like having everything read to grab while I am in “meal prep beast mode”. I hate having to stop in the middle to look for a lid or something. I prefer to use these glass containers. I feel my food stays fresher longer and tastes better when stored in glad versus plastic. I also switched to a glass water bottle and have never looked back. My water always tastes so much better.
Then, assemble the salad “bases”. This is referring to the mixed greens and the kale. I like to put a couple handfuls of both kinds in each container to give my salads texture and variety. I also find that these types of greens are more filling and are certainly better for you than plain old iceberg lettuce.
You should have kale left over at the end – leave enough for a handful in each smoothie bag. I started with making the Asian salad first today. I made two of these for this week.
I put the dressing in a separate small container, and drizzle over my salad when I am ready to eat. I also put the lid back on my salad and shake it so that the dressing gets all over the veggies. You can find the recipe for my Asian salad here. And also at the bottom of this post. Doesn’t it look yummy?
Next, the Greek salad. I don’t put a lot of ingredients in my salads because it costs more, you have more waste potentially (if you’re only making them for one person), and it eats up more of my precious time. So my salads won’t win any awards, but they’re good enough for me.
I made two of these as well, they are a current favourite. I do like to spice it up one in a while and add avocado! You can find the recipe for my Greek salad here. And at the bottom of this post.
And last, but certainly not least, my “10 Second Salad”. The toppings for this salad last a very long time. I almost always have the ingredients for this one on hand, and it literally takes 10 seconds to make!
Look how pretty it is! You can find the recipe for the “10 second salad” here. Or at the bottom of this post.
Once I have made my salads, I move on to portioning out my veggies and hummus. I did not take at pictures of this, but they are in the “grouped photos” at the end. Although they are pretty self explanatory. Whatever veggies I didn’t use in my salads, I use as an afternoon snack. It usually ends up being my bedtime snack if I didn’t end up eating it at work.
Now on to the smoothie bags – smoothies for breakfast this week in an effort to “detox and de-bloat”. Although they don’t keep my full for long so if I’m hungry before lunch, I plan on munching on some trail mix to get me through. Remember that kale I told you to set aside? now is the time for it! I start by getting out 5 Ziploc freezer bags (the medium sized ones) and writing what else goes in the smoothie. I read that freezing yogurt can kill the protein in it, so I only put the kale and frozen berries in the bag.
I am using unsweetened almond milk as the liquid for my smoothie, along with chia seeds because they are so good for you and I’m just fancy like that. You could freeze the banana in the bag too if you like. You can find the recipe for this simple smoothie here. [http://web.archive.org/web/20171209042635/https://the-pamela-blog.com/2017/08/15/the-breakfast-smoothie/] Or at the bottom of this post.
And that’s all folks! Normally this takes me about two hours tops! The recipes will be posted shortly, and this post will be updated accordingly!
I hope this post has inspired you to begin or continue your own healthier lifestyle journey!
Simple Asian Salad Recipe
Simple Greek Salad Recipe
The 10 second Salad
Let me know if you try them, or if you came up with your own meal plan ideas!


Ration Balancing Programme
“A programme initiated by Muktaa MPC to educate the farmers on balanced feeding of their dairy animals.”
Farmers feed their animals based on their traditional knowledge and information passed through generations with crop residues, locally available one or two feed ingredients like brans, oil-cakes, Chunnies, grains etc. and seasonally available green fodders. They rarely offer mineral mixture to their animals per day.
In most of the cases, the quantity of feed/fodder offered to animals is either more or less than the requirements. This leads to an imbalance of protein, energy and minerals in their ration. Animals on such imbalanced ration produce milk sub-optimally, cost of milk production is higher and it affects the health and fertility of animals. Therefore, it is necessary to educate farmers on feeding of balanced ration.
Muktaa has arranged for its members to avail the benefits of software developed by NDDB, that can be used on desktops, laptops, netbooks, tablets as well as phones. With the help of this software balanced ration is formulated considering the animal’s profile, i.e. cattle or buffalo, age, milk production, milk fat, and feeding regime etc. and milk producers are advised to adjust the quantity of locally available feed ingredients offered to their animals along with area specific mineral mixture.
To make balanced ration advisory services available to a large number of milk producers a simple version of ration balancing software ‘e-Gopala’ app is developed that can be handled by milk producers themselves. This app would help the milk producers in improving the productivity and reproductive efficiency of their dairy animals along with optimizing the cost of milk production.