It's time to drink organically. Good health doesn't just include eating organically, but choosing organic or non-GMO drinks too. Here's a non-GMO beer list to review for a healthier life. I'll also provide some GMO and non-GMO beer brands too.
What's In Beer That's GMO?
I used to think that all beer was brewed with natural ingredients, made with whole grains similar to those used to make bread. As a friend used to tell me, "there's a sandwich in every beer!" But this was in the past, as additives are used more frequently today, especially given the US palette's sweet tooth.
Now this is hard to prove, because most companies won't release their ingredients. They say their beer is made from yeast, hops, etc. but won't share what else. Here's what else: high fructose corn syrup. This is the sweetener of choice in the US, because it's cheap and plentiful, thanks to corn growing subsidies provided by the US government -- and it has now made it into our beer.
High fructose corn syrup is more than 90% made from GMO corn. So, the sweetener in your beer is genetically modified. Miller Coors has reportedly stated the following: "Corn syrup gives beer a milder and lighter-bodied flavor." Other companies adding GMO corn syrup include Red Stripe, Fosters, Corona, and Pabst Blue Ribbon, although this list is incomplete.
It's not unusual for beer companies to add caramel coloring too. This harmless sounding ingredient is created artificially and can be carcinogenic (cancer causing).
Which Beers are Non-GMO?
Brewery TankMost European beers are non-GMO due to Europe's strict rules about using genetically modified crops in processed foods. However, as more European beer brands have been purchased by American and British conglomerates, these formulas have been changing. Even the Guinness recipe has changed since its acquisition.
In particular, German beers are a good choice. Germans consider the purity of their beer very seriously, having enacted a law that requires all beers made in Germany to be produced only with a specific list of ingredients, specifically water, yeast, hops, and malted barley or wheat.
Craft beer from so-called microbreweries are good choices too. Make sure that the beer you select, however, is a true microbrew. Large brewers have been releasing microbrew-styled beers for years, but these may include additives that are GMO and other artificial ingredients as is typical in their other beers.
To list non-GMO beers commonly available in the US would include Sierra Nevada, Heineken, and Amstel Light. However, the brewers would not confirm the entire list what goes into these beers. They apparently offered that only non-GMO grains are used, and that no artificial ingredients are included in their beer.
What About Organic Beer?
Organic beer is your best bet, but this isn't easy to find at your average bar or pub. In the US, organic certification for beer has two levels:
- 100% Organic: Requires that the beer be solely with organic ingredients. Nothing else is allowed. Very few beers fit into this category.
- Organic: An easier certification to qualify for, organic beers must be brewed with 95% organic ingredients.
Regulations continue to change, and as organic becomes more popular, we can expect to see adjustments to US organic certification guidelines.
Organic Beer is Better for Your Health
What makes organic beer better? Well, when made from organic ingredients, drinking beer can contribute to your overall health and well-being. Drinking organically brewed beer also helps create a better environment, one where our dollars are supporting less use of chemicals.
Drinking organic beer also supports the organic farming industry, which supports non-GMO seeds, avoidance of chemicals and pesticides, and use sustainable farming methods. I'll drink to that!
To learn more about non-GMO and organic living, visit Try Organic Living.
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Enjoy a Three-Course Dinner at Worcester's Best Restaurants for ONLY $23.14
The Worcester area is known for its great food at reasonable prices. And guess what, the prices just got better.
Worcester Restaurant Week is a week when people can sample the food of some of our best restaurants without breaking the bank. Twice a year the finest restaurants in the Worcester area lower their prices and offer a special Chef’s Menu. Scroll down for a complete list of restaurants participating in this year's Worcester Restaurant Week.
LIKE our Facebook page for a list of menus and more:


Detox Afternoon Tin 120g
Storm & India
A FERMENTED WELLNESS TEA
Our delicious wellness tea is made from certified organic ingredients from Chinese and European Tea Gardens. It’s a traditional blend of plant-based goodness to promote a sense of wellbeing. An intriguing blend of fermented earthy pu’erh, organic rooibos, strawberries and a hint of vanilla.
Loose leaf 120g tin.
Storm+India tea tins were created to keep your tea fresh and retain its full aromatic flavour. They’ll protect your organic tea from light, air, and humidity. Designed with form and function in mind, these tins are simple, beautiful and useful.
Consciously created for sustainable living. Please refill your tea tin with your favourite tea, using our compostable plant-based bags.
HOW TO INFUSE
SERVE - Straight black. Drink one to two cups per day.
MEASURE - 1 teaspoon per cup
BREWING TEMPERATURE - 100°C
BREWING TIME - 3 minutes


There are many recipes in which bacon is used but bacon and jam is a world-famous cuisine you might find across the world. As we are already aware of the popularity of bacon in the pork cuisines of the world, now we are going to share the astounding recipe and diverse ways of using bacon jam in your meals. But before moving forward you must know some details about bacon.
What is bacon?
A meat that is salt-cured and cut from the back or belly of a pig is called bacon. It is eaten by adding it as an ingredient in different meals such as eggs, sandwiches, salads, and soups and with sweet dish items such as ice cream and pudding. In different countries, it is known as the side pork. As it has rich fat, it’s liked by many people in most of Europe. You will find bacon as the name of back bacon in the United States.
The meat of bacon is soaked and cured in a salt solution that is made by a mixture of sugar and nitrates. The fatty characteristics of bacon make it more crispy and full of flavour. Good bacon has a ratio of two-third of meat and fat. Bacon is cooked before its utilisation, that’s why most of the fat of bacon can discharge according to the need. Bacon always cooks at a low temperature, it is good to cook bacon in the microwave as it does not have a high temperature in it.
What are bacon and jam made of?
- Chopped Onion 1
- Apple cider vinegar 1/3cup
- Bacon piece 1 lb
- Minced shallots 4
- Chilli powder 1 tablespoon
- Garlic cloves, minced 2
- Maple syrup ¼ cup
- Brown sugar ½ cup
Steps to make bacon jam
Cook bacon in a saucepan of medium size on moderate heat, and cook till it gets crispy. Now put the bacon on a piece of paper on a plate. Reserve one tablespoon of bacon fat in the pan.
Now put the heat lower and add shallots and onion to the pan. Now cook it until the caramel of onions came out.
Now mix brown sugar, chilli powder, vinegar, garlic, maple syrup, and bacon. Now cook this on the lower heat for 7 to 10 minutes.
Now cool the entire cooked mixture and then put it into a jar. You can serve cheese on it or can make a burger with it.
In which meals bacon and jam can be eaten?
If you are a bacon lover then you can make your every meal delightful by adding bacon and jam in these ways.
• In burger
You can add bacon jam to the burger by adding the flavours of cinnamon, brown sugar, balsamic vinegar, bourbon, garlic, and coffee to make it relish. It is so simple to make bacon and jam burgers by spreading the whole material on the bun. Moreover, you can add mayonnaise or ketchup on it to get a classical burger flavour.
• In sandwich
You can eat bacon and jam by adding them to a sandwich. You can make a sweet sandwich by spreading peanut butter on the bread and then spreading bacon and jam with banana and then putting bread on it. Your delicious sandwich is ready!
BLT refers to a sandwich prepared with a combination of Bacon, Lettuce and Tomatoes. It’s the quickest recipe for bacon, if you want the fusion of flavours then BLT is the best thing you ever have.
Charcuterie is another application of bacon that is entirely different from burgers and sandwiches. It is the best bacon jam recipe for those who are not a sandwich or burger person. Spread cheese, crudités, crackers, fruits and cured meats. Now put a dish of bacon jam on the board. You can eat this fusion without any additional changes.
• On toast
You can use bacon jam as grape or strawberry jam through coat it on the fresh and hot toast piece. You can have bacon and jam like any other jam on the toast.
• Grilled Cheese
A mouth-watering cuisine for cheese lovers, you can eat bacon and cheese by spreading cheese on grilled bacon without frying it. The addition of onion will bring a sweet and tangy taste to you.
• Roasted Veggies
Bacon and jam can be eaten with vegetables as well. Bacon makes your meal perfect with vegetables. You can add broccoli, capsicum, carrot, potatoes, cauliflower and any vegetable with bacon jam and sprinkle salt, pepper and other spices on it. Then mix it well at a certain temperature. By roasting this mixture you will get an appetizer cuisine for your meal.
In the end, bacon and jam is a world-famous cuisine and as a bacon lover, you can find the simplest recipe for bacon and jam as well as the diverse uses of bacon and jam in this blog.


Vegetarian Catering in West Newbury, Massachusetts
Vegetarian Catering - West Newbury
Vegetarian Catering - West Newbury, Massachusetts
Top Chop Catering is your one stop shop for all of your vegetarian catering needs. Find the type of food, drink and rentals that best fit for party! We understand it can be hard when it comes finding the best vegetarian catering company...Fill out the form below, and we'll find the perfect catering company based on your needs.


https://steppenomads.org/wp-content/uploads/2022/11/SteppeNomadsLogo_Final_version-300x211.png 0 0 ssnssn https://steppenomads.org/wp-content/uploads/2022/11/SteppeNomadsLogo_Final_version-300x211.png ssnssn2012-07-24 04:29:402012-07-24 04:29:40Finally, in 3 years we so seabuckthorn, at the garden of Nomads families in Sogog.
|Zastap Kindergarten greenhouse cucumbers are in full bloom and producing many cucumbers! However, the mice are eating some of them L Mr.Kadirbek, the new head of Zastap military, is learning about the green projects from those who have experience with growing vegetables.
|These two gardeners, Zukai and Rakhat are thinning the carrots in the Sogog Kindergarten field. Some of the trees are growing very well, like the ones in the photo!
|Mrs.Bybygul is happy to see the first seabuckthorn berries on the trees she planted 4 years ago. There are many berries on the trees which will make nice jam, juice or simply an afternoon snack!
|Family gardens provide nutritious vegetables grown right at home. Some neighbours have divided a large space for 5 gardens, one for each family. This way, they can help each other water and learn about how the plants are growing. Some families also plant grasses for their animals.
|Some new vegetables and some familiar vegetables – Radishes are growing well, and people are starting to wonder what they should do with these red things! Potatoes are growing in rows between these children who are learning from their family garden how these common vegetables are made.
|More trees planted in family gardens looking to be in very good condition! The rain in July certainly helped them grow many leaves.
|One of the local carpenters in Sogog built a food dryer so that we can preserve some of the green leafy vegetables by drying. We will try this with bok choy and spinach.


Mozzarella, tomato, basil.
Fuji apple salad with arugula, endive, candied walnuts, topped with crumbled goat cheese and Chef’s balsamic dressing.
Baby mixed greens, served with clams, mussels, calamari, and shrimp with lemon extra virgin olive oil dressing. $12.95
Romaine hearts, salami, avocado, cherry tomatoes, provolone cheese, hardboiled egg and lemon dressing. $10.00 Add Chicken $3.50 | Shrimp $4.50
Romaine hearts, parmesan cheese, croutons, anchovy, and caesar dressing. $6.00 Add Chicken $3.50 | Shrimp $4.50


Table of Contents
The art of creating the best camp kitchen is a skill that every outdoor enthusiast should master, as it can make the difference between a memorable adventure and a disappointing one. For campers, having a well-organized and efficient camp kitchen is essential in ensuring that they can enjoy delicious meals while staying safe and comfortable in the great outdoors. This essay will explore the key aspects of mastering the art of camp kitchen, including maintaining hygiene and safety, efficient meal planning and preparation, and mastering campfire cooking techniques, tools, and recipes.
Camp Kitchen Hygiene and Safety: Maintaining Cleanliness and Preventing Accidents
Regularly sanitize cooking surfaces, utensils, and hands to reduce contamination risk. Store food properly, avoiding cross-contamination. Use caution with knives and fire to prevent injuries.
Efficient Meal Planning and Preparation for a Seamless Camp Kitchen Experience
Incorporate pre-planned menus, utilize versatile ingredients, prepare meals in advance, and adopt simplified cooking methods to optimize camp kitchen efficiency and enhance outdoor culinary experiences.
Mastering Campfire Cooking: Techniques, Tools, and Recipes for the Ultimate Outdoor Feast
Subtopic 3 Content: Utilize various campfire cooking techniques such as grilling, foil-wrapped meals, and dutch oven cooking. Select appropriate tools like cast iron skillets, tongs, and heat-resistant gloves. Experiment with versatile recipes for a diverse and satisfying outdoor feast.
In summary, mastering the art of camp kitchen is a vital skill for campers who want to make the most out of their outdoor experiences. By focusing on hygiene and safety, efficient meal planning and preparation, and honing campfire cooking techniques, outdoor enthusiasts can elevate their camping trips to a whole new level. With practice and dedication, anyone can become an expert in camp kitchen, ensuring that their outdoor adventures are filled with unforgettable culinary experiences and cherished memories.
Frequently Asked Questions
1. How can I create an efficient camp kitchen setup?
To create an efficient camp kitchen setup, first gather all essential gear such as a portable stove, cooking utensils, pots and pans, cutlery, and food storage containers. Organize your cooking area by designating separate spaces for food preparation, cooking, and dishwashing. Keep frequently used items within easy reach and store everything in a compact and organized manner.
2. What are some important hygiene and safety tips for maintaining a clean camp kitchen?
Maintaining a clean camp kitchen is crucial for avoiding foodborne illnesses and ensuring a safe cooking environment. Always wash your hands before handling food and after touching raw meat. Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination. Keep your cooking area clean by disposing of trash properly and washing dishes promptly after use. Store food in airtight containers to keep insects and animals away, and maintain a safe distance between your cooking area and sleeping quarters.
3. How can I plan meals and save time while cooking at camp?
To save time and make meal planning easier, prepare and pre-package ingredients at home before your trip. Choose simple recipes with minimal ingredients and use one-pot meals to reduce cooking and cleaning time. Consider using pre-cooked or freeze-dried meals that only require the addition of hot water. Plan your meals around non-perishable items and use fresh ingredients early in your trip to avoid spoilage. Finally, create a meal plan and shopping list to ensure you have all necessary ingredients and avoid overpacking.


The Coconut Water of Teas: Cloud Pass
If you are struggling in the heat and especially if you crave the cooling, sweet and velvety taste of coconut water, I have something to add to my Summer Tips article:
Try ‘cold-brewing’ Cloud Pass tea!
Cloud Pass is an organic, wild-harvested white tea with a peachy coloured licqour and meadow-sweet flavour.
Cold-brewed, Cloud Pass has a cooling, nourishing and moistening effect on the body and is recommended in Asian medicine for cooling the body on a hot day or even to help with hot flushes.
- Take 1 tbsp of Cloud Pass and steep in 1L of cold water for 3 to 24 hours.
- Strain and reserve the tea leaves.
- Drink the cold-brewed tea as you would water or coconut water.
- The tea leaves can be re-steeped up to three times – making 6 litres for about 80p.
How you make your tea can make a difference to your enjoyment and appreciation of it.


October 25th, 2010
We had a birthday/Halloween party to go to this past weekend. When I go to a party or to someones house for a gathering I am always in fear that there will be nothing that is suitable for me to eat so I always prepare a dish to take with me (yes I check with the hostess first ~ it would be rude not to) I made my standard Chili but decided I didn’t to eat that so I ran to the store and bought some Kale and made soup. It was very quick to make and was so good to eat. I was happy I made the soup since everyone liked it.
Kale Sausage Soup
- 1 teaspoon olive oil
- 1 medium onion rough chopped
- 2 carrots peeled and cut (into half moons)
- 1 bunch of Kale, ribs and stems removed then rough chopped
- 4 chicken sausages cut into ¼ inch rounds ( I used a pre-cooked chicken and spinach version I bought at Sam’s Club)
- 1 bay leaf
- 4 cups of cooked small white beans
- Black pepper ~ to taste
- 10 cups of water
- 1 tablespoon of chicken base
- 1 x 2 inch rind of Parmesan cheese ( when I say rind I mean the back side where the writing is only about ¼ inch thick but if you don’t have it you can leave it out, maybe add ¼ cup of good Parmesan cheese but it adds a nice depth of flavor and richness)
Heat the olive oil in a large soup pot, add the onion and carrots. Cook till the onions start to get soft and translucent then add the Kale, Sausage, bay leaves and beans. Cook till the Kale starts to wilt then add the water and Chicken Base (if you don’t have chicken base you can use chicken stock but use low sodium). Stir in the pepper and add the cheese rind. Let simmer on low for about a half hour, stirring occasionally.
Please note, this could be made into a vegetarian dish by adding vegetable base or broth in place of the chicken and replace the chicken sausage with some pressed firm tofu cut into cubes.
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Finished with your Chinese dinner and want to grab a post-dinner snack? Well, you’re in luck because there are numerous snacks you can eat after filling up on Chinese cuisine. However, if you’re not used to having Chinese dinners, then hunting for the perfect post-dinner snack can become a real struggle.
The most commonly eaten snacks after eating a Chinese dinner are crunchy rice rolls, prawn crackers, baked sweet potatoes, stinky tofu, egg rolls, and a lot more! Since Chinese dinners are often low on proteins and fibre, they make you crave snacks or fruits an hour later.
Unfortunately, you can’t eat all these snacks after having a Chinese dinner at the same time. Therefore, it’s essential to know what makes each of these snacks unique and delicious to choose whichever snack appeals the most to you.
Typical Post-Chinese-Dinner Snacks
As we’ve mentioned, there are countless post-Chinese dinner snacks that you can consume. If you want to try something new, these snacks will bring you a joyful and tasty experience.
Crunchy Rice Rolls
As you can gauge from the name itself, crunchy rice rolls are one of the several unique Chinese delicacies created from roasted rice. The rice rolls are roasted until they become crispy and then are coated with syrup.
To top that off, most crunchy rice rolls are wrapped with sesame seeds. These ingredients make crunchy rice rolls a light yet sweet delight. They also come in various flavours, including apple cinnamon and mixed berry!
Calories And Crunchy Rice Rolls
Those who aren’t in favour of crunchy rice rolls as a post-Chinese dinner snack often complain about the high calories in these snacks. However, you should not worry as this snack has several healthy variants, such as the organic crunchy rice rollers by Friendly Grains.
These non-GMO and gluten-free rice rolls make them the perfect low calories post-Chinese dinner snack!
There’s a good chance you’ve had prawn crackers as a snack. You can serve prawn crackers both as an appetizer for a Chinese dinner or consume it as a post-Chinese dinner snack. This fan-favourite snack is one of the most famous appetizers in Chinese cuisine.
You don’t have to go out and buy prawn crackers from a specific store, you can get them at your nearest grocery store! Once you buy them, all you need to do is to deep fry them in oil for a few seconds and you are good to go.
Baked Sweet Potatoes
There aren’t many things better than having baked sweet potatoes as a post-Chinese dinner snack. Sweet potatoes are considered to be a superfood on multiple levels. Not only are they highly nutritious, but they also fulfil nearly half our daily vitamin C requirements.
Not only are sweet potatoes simple to find and store but they are also a breeze to cook. Make them after a typical Chinese dinner and have a delicious treat!
Unfortunately, however, many people often mistake Yams for baked sweet potatoes. Even though it can sometimes be difficult to tell the difference, the two are entirely different things.
|Rough dark brown skin||Smooth orange or reddish skin|
|Pale, White flesh||Orange flesh|
|Neutral flavour||Sweet flavour|
|Originated in Africa||Originated in South or Central America|
Don’t scroll past just because of their name! Stinky Tofus are one of the most popular staples of Chinese street food and are incredibly versatile as a snack.
The process of fermenting stinky tofus varies from one street vendor to the next. The tofu is steeped in fermented brine and traditionally cooked with fermented milk, vegetables, and pork.
Vendors can offer the tofu in several ways once it has been adequately fermented, including grilled, stewed, roasted, boiled, or deep-fried. In general, stinky tofus have a dual texture that is crispy on the outside while being hot and mellow on the inside.
Why You Might Not Like Stinky Tofu
Despite their unique and flavorful texture, you may require some getting used to the fermented odour that these bean curds emit. The brine in which the tofus are steeped in is fermented for many months, giving stinky tofus their signature smell.
Egg rolls are incredibly famous across Chinatowns all across the globe. Unlike the savoury spring rolls, egg rolls are crunchy and sweet cookie-type delights.
Chefs frequently create them with eggs and sesame seeds. However, several variants of the original delicacy are available today, including Mediterranean and Thai versions.
Egg rolls are also commonly referred to as “love messages” and are especially famous during the Lunar New Year season when food plays an important role in festive celebrations. Because of their wonderful taste and significant cultural importance, you must try this snack at least once in your life!
What Snacks Should I Avoid After A Chinese Dinner?
Although you might want to grab whatever’s available, it’s best to avoid snacks that are high in calories right after you’ve had a Chinese dinner. These include potato chips, pretzels, and granola/cereal bars. Most of these snacks contain high sugar and have no added nutritional benefits.
What Are Some Famous Chinese Snacks?
If you’re looking to grab Chinese snacks after a Chinese dinner. Some famous Chinese snacks include Sachima, a famous pastry fried in hot honey, and Latiao, a type of spicy gluten made in dried, spicy sauce.
Are Chinese Snacks Healthy?
Chinese snacks are famous for their incredible flavour and taste because they’re relatively healthier than your average sweets and chips. Baked sweet potatoes, rice rollers, and stinky tofus have great nutritional value and are a joy for your tastebuds.
From stinky tofu to egg rolls and prawn crackers, you can have tons of delicious snacks during or after your Chinese dinner. Not only are they some of our favourite snacks, but they also provide a lot of nutritional value to your body.
So what are you waiting for? Choose a snack and get ready to eat!
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fish food for lakes
Are you seeking for the fish food for lakes on the market? If you answered yes, you are lucky because you have arrived at the greatest possible spot. We are here to save you time and stress from reading endless reviews.
It is fairly typical to be perplexed regarding which fish food for lakes to buy. This difficulty occurs because to the wide variety of fish food for lakes available on the market. To help you choose the best fish food for lakes available on the market, we have produced a detailed guide.
Top 10 Fish Food For Lakes : Editor Recommended
10 Fish Food For Lakes Reviews
I have already minimized your options from hundreds to only 10 and here you go with a quick comparison chart of fish food for lakes which should leave no confusion.
- 🐟 MUST HAVE: When looking for the very best for your fish
- 🐟FLOATING: Perfect for any pond, lake, or large aquarium fish
- 🐟COMPLETE: Packed with protein and all the essential minerals and vitamins
- 🐟 WHAT YOU GET: Clear package of 2 pounds of clean premium floating fish food
- 🐟 WE MAKE IT RIGHT: Not only can you rest assured that all of our products are covered by Amazon’s Return Policy, on the Farm, we will always stand by our products
- Game Fish Variety is formulated for sport fish species - trout, largemouth bass, bluegill, hybrid striped bass, bream, crappie, perch
- Floating fish food pellets
- Trophy grade feed with high protein and quality ingredients to yield better fish growth and lower waste
- Excellent food for automated fish feeder on fish pond or lake
- Scientifically proven, quality ingredients including Menhaden fish meal, vitamins and minerals
- Ponds and lakes directly fed produce bigger and more fish feeding allows observation of fish stocks to better determine the health of the population
- Feeding adds nutrients that promote a healthy population of plankton and green water. Green water protects fish from wading and diving birds and adds oxygen
- Two pounds of feed will grow approximately 740 small minnows that feed your Bass, fish fed everyday do better than fish sporadically fed, or not fed at all
- Scientifically proven, quality ingredients including Menhaden fish meal, vitamins and minerals.
- Top Floater Premium Floating Type Fish Food
- This product is highly durable
- This product is made in United States
- Complete and balanced nutrition - Ideal for a variety of fish species
- Evaluate the health of your fish and ensure the correct feeding amount - Floating particles help bring your fish to the surface. This allows you to evaluate their size and health and make sure you are not over- or under-feeding them.
- Feeds a wide variety of fish species and sizes - By providing various particle sizes, your fish are sure to find one that will fit the size of their mouth. This allows you to provide top nutrition for the many types, sizes and ages of fish in your water - all with the same bag of feed.
- Fish meal and an attractant - High palatability for quick, consistent feed consumption. Strong Fish attract.
- Floating diet - Makes it easy to visually manage feeding - less waste and designed to improve water quality
- A 32%- protein, extruded, multi-particle size product designed to be fed to a wide range of sizes of fish. Multi-size particles- three particle sizes attract both large and small fish species. Floating diet- makes it easy to visually manage feeding - less waste and improved water quality.
- Fish Meal and an Attractant- high palatability for quick, consistent feed consumption.
- Improves growth of forage fish- produces trophy Bass. Complete and balanced nutrition-ideal for a variety of fish species
- Floating Food
- Provides necessary animal and vegetable proteins
- Great for Koi, Goldfish and other pond fish
- Suitable for all seasons
- Highly digestible for less waste and pond clarity
- 100% nutritionally complete, balanced diet for omnivorous fish
- 32% protein, 3% fat with high protein to support muscle growth, but not the excessive fat of salmonid diets
- 5/16" particle size suitable for many species of pond fish
- Few feed fines for little waste and optimal feed conversion
- Floating diet that is easy to manage and designed to address overfeeding
- MADE IN THE USA - koi and goldfish fish food, premium all-season floating pellets and the same high-quality diet used by leading American Koi breeders at a fraction of the price
- TOP SHOW CONDITION including top quality protein, carbohydrates, and amino acids - floating pellets soften quickly for easy digestion, encourage healthy growth, and will not pollute the water
- PROVEN COLOR ENHANCER Spirulina and Canthaxanthin for superior color enhancement, providing a completely balanced nutritional diet
- PRIMILAC PROBIOTIC IMMUNE STIMULANT, designed to protect koi from sickness and disease, containing a special blend of vitamins and minerals
- 100% SATISFACTION GUARANTEE Blue Ridge Koi and Goldfish products are made in the USA by strict guidelines. We are 100% confident and stand behind the quality. We believe the quality of this food will improve the quality of your fish or your money back!
Things to Consider Before Buying the Fish Food For Lakes
Most of the items mentioned are not hand-picked. The list was generated by AI. But we can guarantee that every product included here has been tried and tested by real people, reviewed by experts, and recommended by real people.
Enough and useful features make a product purchase worthy. This is the basic criteria to be followed.
Matching the right specs according to your need is very important and we miss no important things.
Healthy ratings indicate a good product. Highest rated products rarely disappoint users. So, we pick the best rated units on our list.
Number of Reviews:
Higher number of reviews in the shortest period of time shows the product is accepted widely by a lot of customers. Customer feedback aka customer reviews are the most insightful source of judging a product’s merit. We take serious consideration into customer reviews and total numbers while choosing them.
Ratio of Positive Reviews Against Bad:
The final rating is an average of all ratings provided by users. But we can get a deeper look at the product’s performance if we analyze the ratings on each star level.
Ranking of the Seller:
Shows the reputation of the seller. Even if you choose the correct item, a bad seller can be a big hassle. So stare clear of them.
Product Ranking in Relevant Category:
These small little details are never left out of our consideration. This is what makes our selection even more confident and authentic.
Bang for the Buck:
Spending a fortune on fish food for lakes is not a wise thing to do. Our every selected item should provide you the best value for the money you spent.
Selling Growth Over the Product Lifetime:
A product might have thousands of reviews and good ratings, still can be a bad choice. Once hyped products can be an outdated choice now. So, a gradual positive growth of any product indicates its reliability.
Every product is perfected with every new edition. Those little improvements, upgrades and adjustments come real handy in user experience. So, we keep in mind to choose the latest ones.
Unavailable product is like a dead lion. Discontinued items are surely not recommended.
Rating By Features:
There is a special segment in amazon where the product is rated according to different relevant features. This one is mostly overlooked by everyone. But we keep a keen eye on this!
A product needs to be versatile and user friendly. Our aim is to prepare a list of best fish food for lakes which will serve you in a wide range.
Amazon’s choice can be a factor to consider. It creates a sense of reliability among customers. We value amazon’s choice and prepare all lists keeping this fact in mind.
Lets face it, we all want to feel good about our purchases. But there are so many! How can you know which is best? You need not be concerned because QToolz has your back. Our trained staff is here to help you find what works for you. Before making a final decision, you can take advantage of our free consultations.


I have just begun my journey to a better self, AKA I am trying to lose some weight and get into healthier habits before the dreaded year 25, a time at which I hear it becomes much more difficult to do so. With the guidance of a nutritionist and my own creative, teacher ways, I have devised three awesome shake recipes that are delicious, filling AND good for you.
For these recipes, the only things you really need are protein powder (go to your closest health food store or nutrition-based shop. Employees should be able to tell you which protein will best serve your needs and is in your price range) and a blender of some sort (I love my Ninja, but I hear the NutriBullet is a good affordable option!).
The Chocolate Energy Shake: I love this one for mornings where I really don’t want to get out of bed. You will need…
– 1 cup of coffee of your choice (NOT one cup of instant coffee; a cup of liquid coffee that you have made! Believe me, you do not want to make this mistake)
– 1 scoop of chocolate protein powder
– 1/4 teaspoon of cinnamon (I go a little overboard here because I adore cinnamon!)
– 1 tablespoon of coconut oil (to make it creamy)
– 1 tablespoon of hemp hearts (benefits include reducing the risk of heart disease, aiding digestion, improving skin and just being super nutritious!)
– 6-8 ice cubes, depending on how big you want your shake to be
Blend it up, throw in a mason jar and drink! Tastes just like a mocha from Starbucks, but is much more filling and energizing!
The Pumpkin Pie Shake: This one is my favourite by far… I totally buy into the pumpkin spice hype and I am not ashamed to say it! You will need…
– 1/2 cup unsweetened almond milk (cashew milk or coconut milk also work)
– 1 tablespoon of raw almond butter
– 1 tablespoon pumpkin (I use canned pumpkin puree, but if you want to blend up your own pumpkin, all the power to you!)
– 1 tablespoon of hemp hearts
– 1/2 a frozen banana
– 1 scoop of protein powder of your choice (I like vanilla in this one)
– a dash of cinnamon or pumpkin spice (or both, if you’re like me!)
Blend it up until smooth! Super yummy!
The Ginger Berry Shake: adapted from Martha Stewart’s recipe for a gingery berry and oat smoothie. I like this one better! You’ll need…
– 1/2 cup unsweetened almond milk or almond milk alternative
– 1/2 cup of frozen berries (I like mixed)
– 6-8 ice cubes
– 1 scoop of protein powder (I like chocolate)
– 1 tablespoon of hemp hearts
– a dash of ginger (grated fresh or powder work!)
Mix ‘er up until you like the consistency and enjoy. I like this one for a mid morning snack more than a breakfast because it has a bit of tang with the ginger.
I love all of these shakes because they are easy meal replacements that you can make in advance. I usually make my fiancé and I one for the morning the night before so we have a no-hassle breakfast ready to go – it lets us have an extra few minutes of sleep!
Let me know what your favourite shakes or smoothies are in the comments below – I love trying new ones!


Last Saturday Greenpeace held a BBQ outside The Warehouse in Newmarket to raise awareness of the Sign On Campaign. This event has spawned a very interesting debate in the greenpeace ranks over the use of meat because cows omit so much greenhouse gasses.
A selection of comments from the blog (http://www.signon.org.nz/blog/keisha-rhys-push-cut-price-bangers-500-raised#comment)
This is repulsive. The UN panel on climate change has reported that meat production contributes more to global climate change than the entire transportation industry combined, and here in NZ agriculture is responsible for almost one half of our total emmissions. And here these people are selling beef in an effort to raise money to combat climate change? Ridiculous
Note that we used organic sausages for Darby’s Barbie, meaning there’s zero chance they were feed on palm kernel supplements, because there is no such thing as organic palm kernel. Any supplementary feed given to those cows would have been organic maize, hay or sileage.
Greenpeace is not, and never will be, anti-farming. As you point out, it’s not the farming, it’s how we’re farming.
I think you guys are being a little melodramatic here are you not? We need to change our ways to fight climate change but we don’t all need to be cave dwelling vegans
In normal circumstances yes, we’d use vegetarian food for a Greenpeace activity or event, but this was, quite strategically, a traditional Kiwi sausage sizzle. With the Sign On campaign the important thing is for us to reach out to all Kiwis, not just our usual soy-sausage munching friends, so we decided we needed to keep Saturday’s event as traditional as possible.
Save the whales, but kill the cows! This is complete hypocrisy 100%.
Where’s your integrity Greenpeace? Killing cows, whether organic or not, is far from peace.
Greenies at war, very funny. Read the full thing, check out the passion in the comments. ROFLOL


Piglet shoulder with carob
Suggested wine pairing:
L’ETERNO produced by Feudi del Pisciotto
An expression of clear Burgundian character, consistent, but at the same time exceptionally fine and elegant.
Chef FRANCESCO PATTI Ristorante Coria in Caltagirone (CT)
Ingredients for 4 people:
|Ingredients for the burger:
Preparation of the cream of lentils:
Soak the lentils in cold water overnight. Sauté the celery, carrots, onions and fennel; add the lentils and water and boil for approximately 30/40 minutes; blend the cooked lentils until you obtain a cream and strain. Blanch the carrots and fennel and then sauté in a pan with garlic and rosemary.Preparation of the piglet:
Char the piglet and then vacuum cook at low temperature for 20 hours at 64 °C. Cook the piglet in a pan with the meat sauce and the carob syrup. Serve the warm piglet on the cream of lentils.


It all started with a travel to Colombia, the land of sabrosura. Exploring the rich biodiversity, lush highlands, and tropical seaside of the country. The idea started when we were visiting my family’s coffee plantation and meeting native farmers that has been growing coffee in harmony with the nature for generations.
We got to know about their unique agricultural practices and knowledge of how to cultivate high quality coffee. We took our experience and idea to Voss, Norway, a beautiful inland village of the west coast of Norway. Merand Kaffe was created in 2015, the name chosen as a proof of our story, Merethe and Andres.
In our roastery in Voss we highlight the authenticity and exotic flavours that the Colombian coffee is known for. We choose to get our coffee from farmers sharing our same vision about agriculture and quality. Therefore, we can offer and supply our customers with sustainable coffee, grown in a biodynamic agriculture, free of chemical pesticides.
All our coffee is traceable, we buy it directly from the farmers and their cooperatives, doing so we make sure to support the farmers and their rights. We care about our coffee and treat it with love, just the way the farmers in Colombia taught us. Through our high-quality product control, we assure the consumers speciality coffee, giving them a taste of Colombia and its rich biodiversity.


CLP Participants Begin to Supply Livestock to National Meat Company
Bulu stands bargaining with the buyer in the yard of her homestead for a long time. She is stubborn; she refuses to reduce the price of her bull from 50,000 taka (£383). After half an hour of haggling, she agrees to a price of 46,000 taka (£352). “I think I got the right price” she says. “It’s a lot of money; I am feeling happy”.
Bulu lives on the chars, in a remote village called Char Pirpur. She joined the CLP one year ago. She received the bull from the CLP’s asset transfer project, a key element of the package the programme provides to its participants. Eight months ago, the bull cost 19,000 taka (£145), of which 16,000 taka (£122) was provided by the CLP.
The buyer, Nurul, is a supplier to Bengal Meat, the largest meat processor in Bangladesh. The purchase of Bulu’s bull is the first step in a relationship between char livestock farmers and the company.
Over the past six years, the CLP has demonstrated that its support helps the extreme poor on the chars to build an asset base. Now, through market development interventions, it is also making markets work better for the extreme poor, a method of ensuring that the changes to livelihoods that the CLP has created are sustained after the end of the project.
Nural’s purchase from Bulu is a result of discussions between the CLP’s Market and Livelihoods Unit and Bengal Meat. Bengal Meat supplies meat to local and international markets, marketing high quality meat through retailers in Bangladeshi cities, the Middle East and Malaysia.
The CLP has shown that char livestock farmers can produce bulls of the quality required by Bengal Meat. In the future the chars could represent a valuable supply base for the company. Though Nural has only bought two bulls on this visit, he says that most of the bulls he has seen in the chars would be suitable for purchase.
The nascent relationship with Bengal Meat is only one element of the CLP’s market development activities. The programme is implementing an ambitious range of projects aiming at changing markets in the meat, cattle feed and milk sectors. In September the CLP officially contracted an international consultancy, International Development Enterprises (iDE), as a partner in implementing the meat and cattle feed interventions.
In the meat sector, the CLP aims to improve both the quality and the quantity of meat production on the chars, allowing livestock farmers to increase their income. The CLP is also creating better links between char producers and mainland service providers and buyers; as Nural’s visit to Bulu demonstrates.


Weekly Specials for FEBRUARY 19 - FEBRUARY 25, 2018
Be sure to check back weekly to see our new Weekly Specials menu! And please follow us on Facebook to get updates on our specials! We are looking forward to serving you!
CARPACCIO CON RUCOLA
Thinly sliced raw beef, capers, red onions, arugula, shaved parmesan reggiano cheese
FARFALLE CON FUNGHI
Farfalle pasta, garlic, assorted mushrooms, tomato sauce, pecorino cheese shavings
PARMIGIANA DI MELANZANE
Breaded eggplant layered with tomato sauce, mozzarella cheese, bechamel sauce, and parmesan cheese
SALMONE AL VINO BIANCO
White wine, tomato, and lemon poached salmon, accompanied with seasonal vegetables.
‘12 MORELLINO DI SCANSANO MORIS Glass 12.95 | Bottle 48.00


This year the big sales extravaganza takes place on November 22, 2018, when you can be sure the tokeniest team will be on hand to bring you the best meat thermometer 2018 deals.
With multiple meat thermometer 2018 models available, choosing which meat thermometer 2018 is right for you can leave your head in a spin. That’s why we’ve provided a rundown on all of the different available models below.
If you just want a really quick summary it’s this:
You’ll find everything covered from the top-end Smart Bluetooth BBQ Grill Thermometer – Upgraded Stainless Dual Probes Safe to Leave in Outdoor Barbecue Meat Smoker – Wireless Remote Alert iOS Android Phone WiFi App – NutriChef PWIRBBQ80 to the more modest (but still very capable) Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set on this page. Whichever one you’re after, you’ll find the best meat thermometer 2018 deals below, and hopefully even better deals as Black Friday approaches.
So here is our list of The 10 Best meat thermometer 2018
1. Smart Bluetooth BBQ Grill Thermometer – Upgraded Stainless Dual Probes Safe to Leave in Outdoor Barbecue Meat Smoker – Wireless Remote Alert iOS Android Phone WiFi App – NutriChef PWIRBBQ80
Leave the Bluetooth on and you’ll get an instant push notification when your programmed temperature goes above or below your set range.
- Probes can withstand up to 482 degrees, safe to leave inside the over or grill for the entire cooking duration.
- Save pro cooking presets for your favorite kitchen steak recipes. Set each probe separately adjustable in the app.
- The 32″ braided cable gives plenty of room to keep the Bluetooth hardware a safe distance away from heat.
- A perfectly cooked dish requires a right temperature. Whether cooking for family, friends, or simply trying something new, getting the exact temperature will surely get the best results.
2. Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
Maverick ET-733 Long-Range Remote Digital Thermometer and Silicone Cooking Gloves Set – Monitor Meat and Grill Temps from 300 Ft. Away (White) Do your grillin’ long distance with the upgraded Maverick ET-733 Long-Range Wireless Digital Meat Thermometer! This market-leading temp taker lets you keep the grill in your pocket while you watch the game, entertain or just relax.
- The ET-733 is the newest long-range wireless meat thermometer by Maverick. This third-generation version introduces many new features to make your cooking and grilling easier and more precise
- The wireless receiver clips onto your belt and fits in your pocket to let you monitor your BBQ wirelessly from indoors or across the lawn. While your meat is grilling, the receiver communicates with the probe to update you in real time.
- The ET-733 features a larger screen and displays both the target-high and target-low temperatures. Two probes are included to monitor two individual things at the same time: one food and one BBQ; two individual foods; or two separate BBQs.
3. Thomas Traceable Kangaroo Thermometer, 7.5″ Probe Length, -58 to 572 degree F, -50 to 300 degree C
Dual-range digital thermometer for measuring temperature in test-tubes, beakers, and other laboratory equipment
- Measures temperature from -50 to 300 degrees C (-58 to 572 degrees F), with an accuracy of + or – 1 degree C between -30 and 250 degrees C
- 7.5″ stainless-steel probe is resistant to most chemicals
- LCD with 0.75″ digits for increased visibility
- Calibrated to ISO 17025 traceability standards for reliability of measurements
4. [2018 UPGRADED] WEINAS Bluetooth Meat Thermometer For Grilling,Wireless Remote Digital Cooking Thermometer With APP Smart Alarm Grill Thermometer for Kitchen Food Candy BBQ (Comes with 2 Probes)
What does WEINAS-CHUGOD kitchen thermometer do? Just set your preferences and let our CHUGOD smoker thermometer do the rest for you. —Simply insert the probes into the meats, set the temps and doneness in the App.
- What does WEINAS-CHUGOD kitchen thermometer do?
- What’s in the Box?
5. TLC52 Wireless Digital Meat Thermometer [New 2018 Model]| Remotely Monitored Food Temperature Measuring Unit & Receiver [300 Feet Range] | Remote BBQ, Grill, Kitchen Cooking, Baking & More
No More “Fingers Crossed” When Grilling Or Cooking Food! Close your eyes and imagine a BBQ scenario with your friends and family. Now, think about being able to socialize and have fun with all these people will a digital, remotely-operated thermometer that can Provide you with instant temp readings of your meat, fish, bread or coffee Save you the guesswork, precious time and frustration that cooking and grilling typically entail Now, open your eyes and embrace our upgraded digital thermometer that will turn you from a novice cook to a master BBQ-er in no time! Presenting The Ultimate Wireless Digital Meat Thermometer By TLCuisine There are many reasons why our wireless thermometer is a MUST for your cooking, baking and grilling needs but here are the top 3: USER-FRIENDLY – Includes a high precision probe that will provide you with instant readings of your food temps.
- No need to sync or program anything
- Just attach the probe to your food and use the LCD monitor to check your food from up to 300 feet away! VERSATILE – Featuring a large and bright LCD display in both degF and degC, this digital thermometer is perfect for picnics, barbecue parties or camping trips
- ACCURATE & RELIABLE – You can always depend on this food thermometer to get precise, instant readings on every occasion
- Not to mention, the thermometer itself is highly portable and compact which means you can take it with you everywhere you go! And The Best Part? With every order, you get not one…but TWO waterproof and heat-resistant, stainless steel probes! The dual probe technology allows you to monitor two different meats or foods at the same time, plus, they both include an alarm alert and countdown/count-up timer! Just Scroll Up, Click ‘Add To Cart’ & Start Cooking Your Food To Perfection!
6. Start Sexy Lingerie, Women White Lace Hollow Crochet Bra Set
Package include:1PC Women Sexy Lace Super sexy Crochet openwork Bra Set We have chosen logistics faster and better way to ensure that customers receive the goods as soon as possible About us:if you have any question,you can contact us,then we will solve it for you. 1.
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7. Ankace Meat Thermometer, [2018 Upgraded Version] Ultra Fast Instant Read Meat Thermometer, Digital Food Thermometer with Talking Function, Backlight and Calibration for Kitchen, Cooking, BBQ
Grilling Thermometer Features: – The sophisticated system is capable of providing consistent and accurate temperature readings in a maximum of 3 seconds. – TALKING FUNCTION – BACKLIT LCD DISPLAY – It has a foldaway probe which is meant to enhance cleanliness and safety.
- Meats: BBQ and smoked meat, steak, fry fish, turkey and chicken.
- Home-make dessert: Bread, pastries, candy, cheese.
- Baby food: Baby milk, fresh baby juice.
- Beverages: Homebrew, wine, coffee, tea, water, milk etc.
- 2-3S Respomse Time.
8. Digital Meat Thermometer,Zanmini ZTL Electronic Food Thermometer with Instant Read, LCD Screen, Long Probe for Kitchen Cooking Food Grill BBQ Meat Candy Milk Water
BBQ Thermometer Features: – Unique Fast Reading system achieves an accurate temperature reading within 4 – 7 seconds – Ultra-clear screen LCD display – STEP-DOWN probe tip thermometer to get temperature more precisely and quickly – Battery power saving design – Celsius/Fahrenheit selector Note 1. Avoid scratching by the cusp of the long probe when using the item.
- Never use the thermometer in a closed oven
- Clean the thermometer and probe with a damp cloth before and after use
- IMPORTANT NOTES 1
9. InterestPrint 2018 Cute French Bulldog in Mask Santa’s Reindeer Merry Christmas Home Kitchen Apron for Women Men with Pockets, Unisex Adjustable Bib Apron for Cooking Baking Gardening, Large Size
You’ve just a discovered an awesome stylish all over print adjustable apron for cooking, baking, crafting, gardening, which is cooking, baking, crafting, gardening, BBQ serving and workers. It will help you look gorgeous even when you work.
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10. DICPOLIA LED DC12V Thermocouple K Type -30~800 High Temperature Digital Thermometer,Indoor Outdoor Thermometer Digital Hygromete,Weather Thermometer Monitor for Home,Car,Office,Room (Red)
- Packaging include:
Hope this list of the best meat thermometer 2018 will be helpful for you. Feel free to contact us if you have any questions about our site or our reviews, and we will be happy to help you with your purchasing decisions in any way we can.
32 Rockefeller Plaza,
New York, NY 10112, United States
Tel: +1 (302) 261-7391
USA/Canada Toll-Free No.+1 (760) 614-0125
Email: [email protected]


I love theme cafes! They’re unique, fun and the food is always beyond cute. For my birthday, my boyfriend and I had lunch at the Gudetama Cafe in Osaka! Originally it was meant to be a temporary pop-up, but it had gained so much popularity that they completely renovated the space and made it a permanent cafe. As luck would have it, their grand opening was on December 19th… my actual birthday! I was beyond excited and even more thrilled to find that there was no wait to get in.
If you’re unfamiliar with Gudetama, he is the newest and currently most popular addition to the Sanrio family. Gudetama literally translates to “lazy egg,” which pretty much sums up his character. He’s super cute and incredibly lazy. So, if you’ve ever lacked the motivation to get out of bed in the morning (like me), Gudetama just might be your spirit animal… err, umm food?
The interior is quite spacious and splashed with shades of bright yellow and orange. Banners and pop art of the lazy egg hang from the walls and ceilings. There are even large Gudetama plushies distributed among the tables, in case you’d like the extra company. If you’d like to take a bit of Gudetama home with you, there’s also a small gift shop near the cash register.
I’d say that this place is a bit more restaurant than cafe, since it has a quite well rounded menu. There are a variety of main dishes, desserts and drinks. The menu was all in Japanese, so we basically made our choices based on the photos. The staff was super friendly and could speak a bit of English, so we were able to ask about some of the items, particularly the drinks. You can check out their full menu HERE, but unfortunately it’s all in Japanese.
We decided to start off with two main dishes. First we ordered the “White Curry,” (¥1,000) which we didn’t know was curry until we actually started eating it. This dish came with yellow Gudetama shaped rice wrapped in a bacon “blanket.” It comes served in a white curry with a side of grilled veggies (potato, cherry tomato, sweet pumpkin). Although the adorable presentation is what drew me in, the curry was really delicious and full of flavour. I think this was my favourite.
The second dish was the “Beef Donburi” (¥1,100) which was just your basic beef bowl. It comes with a bowl of white rice topped with seasoned stir-fried beef, onions, scallions and of course a Gudetama egg in the middle. I really enjoyed this as well, it was well seasoned and quite filling. However, there wasn’t anything particularly special about it… aside from Gudetama’s sleepy face staring at you from the center of the bowl.
After much deliberation, I finally decided on the “Mango Pudding Crêpe” (¥1,100) for dessert. This was the hardest choice for me to make since all the desserts looked so good! This crêpe came with a delicious piece of melt-in-your-mouth mango pudding topped with a dollop of whipped cream, mango syrup and a fresh cherry. What’s even better is that there was a hidden scoop of vanilla ice cream beneath the pudding! It was heaven. My only complaint would be that the crêpe itself wasn’t very good. It was a bit chewy actually, but if you eat it with everything else it’s great!
Finally, I decided to wash it all down with a nice hot “Chai Tea Latte” (¥600). It was well made, not too sweet, and it came with some very cute latte art. It was the perfect way to to wrap up my birthday lunch and our first visit to the Gudetama Cafe. It was a bit pricey I’ll admit, but the service was great, the food was delicious and of course the presentation was beyond cute. I definitely recommend this place if you’re looking to try something cute and unique.
- Osaka-fu, Osaka-shi, Kita-ku, Kakuta-chou, HEP FIVE Shopping Center 7th floor
- 大阪府大阪市北区角田町5-15 HEP FIVE 7F
- Website (Japanese Only)


I completely blame Danny for sparking my love for food because before him I could really care less. I liked good food but it didn’t move me and I definitely didn’t have any emotional connections to it. NOW it’s a bit of a different story. There’s nothing like when you eat a meal that makes you say, “wow.” Especially when you paid for it, am I right? Post & Beam Restaurant is one of those places. It’s even more of a bonus that its black owned and women owned. When I tell you their brunch is next level, it is next level. (Yes, I had to repeat myself). It has to be hands down the best tasting brunch I’ve had in my 10 years of living in Los Angeles. I love that the menu is not huge but it has a nice variety. It’s in a good spot (Baldwin Hills area) with plenty of parking. Brunch is only on Sundays so if you plan on eating here make a reservation first. I would love to try their dinner too but I’m so enamored by the brunch I may have to have it a few times before I try the dinner. But I hear it’s equally as good.
WHAT WE ORDERED
We ordered the Biscuits, Oxtail Hash, Pecan Pie French Toast, and Chicken and Waffle. Everything was absolutely scrumptious. The Oxtail Hash has got to be one of my favorite meals now ever. The oxtail was cooked to perfection with a mix of firmer and soft potatoes and an egg of your choosing on top. And the sauce paired with it, oh the sauce! The Pecan Pie French Toast was also a big favorite of mine. This french toast kind of blew my mind. It had the perfect amount of crispy on the ends and soft and fluffiness on the inside. I’m not a huge french toast person and I would order this one every single time. They have now made me a french toast person. It’s paired with a cinnamon cream and bourbon caramel and oh my gahhh is it good. I think it’s standard now to have chicken and waffles on the menu and this one didn’t disappoint. The waffle was good but on par to others. I did absolutely love the way they seasoned the chicken that paired with it though- to perfection. Last but not least the biscuits (a hit with Danny and London) served with honey butter and jam were perfectly fluffy and very big! We ordered 4 not realizing this so you will do fine with just one order that comes with 2. We both would have loved if they had a teeny bit more salt in them (or were served with a salted butter option) but still amazing biscuits!
With that, you better run, not walk, to brunch at Post & Beam and I expect a big thank you after your visit.


Whilst watching the Two Greedy Italians talking about cheese and cheese- making which came up in nearly every programme, I inevitably started to wonder why there are comparatively few types of cheese made in Cyprus. Of course there is the versatile Halloumi, the hard,salty cheese made from goat’s or ewe’s milk preserved in brine with Anari the soft cheese made from the whey. There is also Kefalotiri made from sheep or ewe’s milk which is a hard yellow cheese similar to Gruyere with a salty, nutty flavour. These three are the traditional well known cheeses. The Anari can be eaten fresh which is a beautifully mild creamy texture and taste or left to dry hard and used like parmesan. It is very similar to ricotta and is used in all kinds of cooking, my favourite being Bourekia Anaris which are little pastry parcels filled with cinnamon and anari, lightly fried. There is also a table cheese called Kaskavalli which is a yellow cheese with holes in it which is like the Italian Caciocavallo and probably was introduced by the Italians to Cyprus during the period of Venetian rule. Feta is also made on Cyprus, another cheese which is preserved in brine and inevitably sprinkled on top of the village salad when eating out.
In Cyprus as in Greece, sheep and goats are kept for their milk to make cheese and some cow’s milk is used nowadays and mixed in. In Cyprus it’s not allowed to use cow’s milk in the making of Kefalotiri however. The terrain of the country is perfect for sheep and goats as it is hilly and there are plenty of fresh herbs and shrubs for them to eat giving the resulting cheese a delicious flavour. To rear cows, pasture is needed which is not available although beef and milk are produced, the cattle must be reared in sheds. The goats only produce milk for a few months of the year which is why brine is used to preserve the cheese so it can be used in the months when there is no fresh milk available and thus giving the cheese quite a salty taste. Cheeses made from goat or ewe’s milk is my favourite kind of cheese and I delight in trying the different varieties made around the world.The method for making all cheese follows roughly the same techniques it’s the source of the milk, the rennet and the maturing process that gives cheese its individual textures and flavours.
The Cypriots are strong traditionalists and this is shown in their steadfastness to sticking with the tried and tested. I wonder if any of the new generation of makers coming up now will venture into new avenues and say make a soft goat’s cheese or experiment with making a different variety of hard cheese? I would be very interested to try it when they do.


I found a sweet recipe for a vegetarian pie, but I went way off recipe (as usual) and wanted to note it all down, so here it is.
- 3 medium sized white potatoes, peeled & diced
- half a sweet potato, peeled & diced
- a couple carrots maybe. oh yeah, peeled and diced, obviously
- 1 large brown onion, chopped
- 2 or 3 garlic cloves, crushed
- 1 cup of baby peas
- Some kinda vegetable oil
- 400gram can of chopped tomatoes
- 170grams tomato paste
- A bunch of cumin
- A bunch of mild curry powder
- a bit of ground ginger
- 1 or 2 tablespoons of lemon juice
- a bit of brown sugar
- 1 egg, beaten
- some coriander if you feel like it
- some filo pastry sheets
- 80grams unsalted butter
- sesame seeds
Preheat the oven to 180ºC. Leave a baking tray on the shelf to heat up too. This will make the bottom of the pie crust all nice and hot and crispy.
Boil up some water with some salt in it. Once it’s boiling put in the potatoes and carrots till they’re a lil bit soft. Drain the water away and leave them be a moment.
Heat up some oil in a big giant frying pan. Stir cook the onion over medium until its soft. Don’t overcook it like I always do.
Add some cumin and curry powder and the ginger. Stir it around a bit more. Realise the heat is too high and turn it down a bit and add some more oil because it’s probably all gone dry and is burning. Or maybe that’s just me.
Add the garlic, then the peas, canned tomatoes (including any juicy stuff especially if it’s one of the nice cans with herbs and stuff), and potatoes and carrots. Cook and stir it around a bit more. Add the coriander if you want, then the tomato paste and maybe a bit of water to make it a nice sloppy consistency but not too runny or anything. Give it a bit of a taste and add more cumin or curry powder if it needs it. Add as much salt as you reckon and a bit of brown sugar. Once it’s fully yummy take it off the heat and let it cool down while you do the pastry.
Clean a nice big work surface probably just straight on your benchtop. Lay out your filo pastry next to your work area and cover it with a damp tea-towel cuz it’ll break if you let it get dry. Very delicately peel away one single layer of pastry and lay it out, then brush it with your melted butter. Oh yeah, you were meant to melt some butter. Just stick a bowl of it in the microwave. I hope you have one of those oil brush things because you need it for this. Anyway once you’ve covered the first sheet with butter, lay another sheet on top and brush that one with butter. That’s two sheets. Repeat this with more sheets until you have like, six or seven sheets layered with just heaps of butter. Oh god.
Grease your pie tin or dish or whatever with some more butter and then line it with your six or seven layer pastry. Cut the edges of the pastry off with scissors and put it aside for later, but leave a bit of it hanging over the edge of the dish.
Your filling will be nice and cool now because all that took ages. So get your beaten egg and lemon juice and stir it through the mixture. Give it another taste to make sure it’s totes delicious, and if it is, fill your pastry lined pie dish with that nonsense. You may have some left over but that’s cool cuz you can make some baked actual samosas or something with all the pastry you’ll also have left over.
So now that your pie is nice and full you’ve gotta do the whole pastry thing again to make the lid. Once you’ve got your five or six or seven layers or whatever just lay it over the top of the dish. Cut off the edges with scissors again and roll and squeeze up the edges around the top edge like a nice little crusty package. If you like you can cut up bits of left over pastry and roll them up to make some nice twirly features for the top of your pie. Once it’s all done sprinkle that jazz with a bunch of sesame seeds.
Stick that sucker on your pre-heated baking tray in the oven and cook it till it’s all goldeny brown. It took mine about forty minutes. Once it’s done take it out and let it stand for a bit and take some photographs of your glorious new son. Then slice him up and serve with chutney, or with nothing, because it’s pretty dang tasty anyway.


You wont believe how easy and DELICIOUS homemade eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!
- 12 large eggs
- 1-1/2 cups sugar
- 1/2 teaspoon salt
- 8 cups whole milk, divided
- 2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 2 cups heavy whipping cream
- Additional nutmeg, optional
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
- Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
- To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Test Kitchen Tips:
- Eggnog may be stored, covered, in the refrigerator for several days. Whisk it before serving.
- If you’re entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.
Nutrition Facts (1 cup):
- 411 calories
- 25g fat (14g saturated fat)
- 247mg cholesterol
- 251mg sodium
- 35g carbohydrate (35g sugars, 0 fiber)
- 13g protein.
Originally published as Homemade Eggnog in Taste of Home December/January 1997


http://maps.google.com/maps?f=l&hl=en&g ... +las+vegas
The Triple 7 Restaurant and Brewery has 5 beers on tap: High Roller Gold, Royal Red Lager, Market Pale Ale, Blackchip Porter plus a seasonal special, currently a Maibock (surprise, surprise).
I tried a sampler of all 5.
I think I may be spoiled by FSB and the club, because I found the beers across the board to be much less flavorful than what I'm used to. In a phrase, they seemed "dumbed down".
However, I did enjoy the beers and particularly the food.
My favorite was the Market Pale Ale, which was nicely hoppy. The most disappointing was the Blackchip Porter, because I usually love porters, but this one was surprisingly dull. The Maibock was light and lemony (like it's supposed to be). In fact, that would be the best complement I could make about all the beers: they were almost exactly to type, though there was nothing to make them really stand out beyond that.
The food, on the other hand, was outstanding. Rather than ordering entrees (of which there is a very wide variety of steaks, burgers, pastas, pizzas and sushi), we ordered appetizers: 1 dozen oysters on the half shell (fantastic, huge fresh ones, served with horseradish, cocktail sauce and lemon); crab and artichoke dip (creamy, with huge chunks of crab - and it actually tasted like crab); a spicy tuna roll and a shrimp roll from the sushi bar (made to order, of course); and a monstrous bowl of fried mushrooms. We had a ton to eat, and our total bill for 5 people was just shy of $55 - and the service was fantastic.
In terms of gambling, the Downtown "Fremont Experience" area of Vegas is definitely a lucky hit.
Visited or Visiting a brewpub? Post your comments.
1 post • Page 1 of 1


WELCOME to Josephine Street.
From hipsters to grandmas and locals to CEOs, roadhouses have always been gathering places for people of all types to come as they are and feel welcome. They're places where a person can unwind over a plateful of good food, a shot or a cold one, served by someone who actually cares. Josephine Street is just that kind of place.
The neon says "Steaks & Whisky" - which is what made this iconic Texas roadhouse famous. Today, Jo Street is also known for its world class chicken fried steak, succulent pork chops & chicken, fresh fish, gourmet salads, scrumptious sandwiches, handmade desserts and upper end wines at uncommonly affordable prices.
We invite you to Josephine Street. Come as you are, leave a lot better!
Company Website: josephinestreet.com


A family-friendly environment where you can sit down and have a delicious home-cooked meal.
Pop's Restaurant is the place everybody knows and everybody goes. With over 25 years of service, we are family owned and operated and offer a full menu with breakfast, lunch and dinner options. We even have special entrees for the kids! Our food is cooked fresh, served fast, and you can always count on friendly hometown service. Stop in today for a meal you won't soon forget!
Contact Pop's Restaurant, Inc. Today!
We love to hear from our customers! Have a question? Need more information? Please fill out the form below, and we will get back to you soon.


T Steakhouse, 3223 Quentin Rd, Brooklyn, NY, 11234 718.627.8325
Brooklyn's kosher Steakhouse
T Steakhouse is a unique and creative Glatt Kosher fine dining meat restaurant nestled in the vibrant Marine Park, Brooklyn NY neighborhood. T Steakhouse has been serving elegant and unique seasonal cuisine to loyal Brooklyn customers and regional and international visitors for many successful years.
T Steakhouse has a sophisticated, elegant ambiance with our elegant decor such as the crystal chandelier, stunning 65" custom artwork with brick walls and vintage lit sconces. Further, we service large to small corporations, schools, temples, local businesses, and of course families throughout NYC, NJ, and visitors from the UK, Belgium, Australia, South Africa, Israel, and all over the world. Our staff takes enormous pride in complementing high standards of food, beverages, and service from inception to completion.
T Steakhouse is often seen packed with happy customers; enjoy our famous Charcuterie Board with a bountiful array of appetizers, or our classic 21+ dry-aged Delmonico steak or the highly requested "Reserve Steak" along with our daily and seasonal specials.
Our staff focuses on your experience from the moment you walk in through each course, with exceptional service. If you need anything, ask. We appreciate your business.
We proudly offer buffet-style private events which can include a carving station, featuring our smoked prime rib or brisket. Many more unique and exciting menu items are available for your special on or off-premise events.
Our top-notch, highly-trained mixologist has recently revamped our beverage menu which will excite each and every palate. You can review it online or come in and choose for yourself, you'll love it!
Our new event space accommodates over 100+ people indoors and includes a full outdoor deck (approximately 50 people) for all seasons. Ask about how we can provide an alluring space and specialty Glatt Kosher food for any type of special event.
T Steakhouse serves only the best kosher meat; Bet Yosef Meats, Agri, Shor Habor, Chk Meats, Alle, Solomons, as well as Kiryas Joel Chickens.
Our vegetables are checked by our Mashgiach/Rabbi all day long.
Our bread, pasta, and grains are all Yoshon.
CONTACT & LOCATION
TELL US WHAT YOU THINK AND HOW WE'RE DOING
3223 QUENTIN RD. BROOKLYN, NEW YORK 11234
SUNDAY to THURSDAY 4:00pm-10:45pm / SATURDAY 6:30pm-11:45Pm
open for lunch reservation only


Thank you for your interest in our 2017 Philanthropy Awards and Annual Report to the Community Luncheon on Tuesday, September 19.
With the event less than a week away, we have closed the online reservation form. Please RSVP by contacting Joseph Barcia at 585.341.4364 or emailing him at email@example.com.
Here are the details:
Place: Empire Room at the Joseph A. Floreano Rochester Riverside Convention Center.
Time: The reception will start at 11:15 a.m., followed by lunch at noon.
Meals: All guests will receive the main entree, unless a special request is made. Please note that crumbled blue cheese is included in the main entree's stuffing.
- Main Entree: Boneless chicken breast stuffed with crumbled blue cheese, dried currants, and a Cabernet rice blend, with a chicken currant glaze and served with oven-roasted sweet potatoes and fresh vegetables.
- Vegetarian: Lightly breaded eggplant roulettes, filled with ricotta cheese, topped with marinara sauce and served with caviar rice and fresh vegetables.
- Gluten- and Lactose-Free: Luncheon salad topped with a plain grilled chicken breast.


1 cup basmati rice
1/2 cup yellow split mung dal
3 tablespoons ghee or oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 pinches hing (asafoetida)
½ teaspoon turmeric
½ teaspoon salt
4 cups water
Wash the rice and mung dal well and let soak for a few hours, when possible. (Soaking lentils increases their digestibility and prevents gas from accumulating). In a saucepan over medium heat, heat the ghee or oil and add the mustard seeds, cumin seeds and hing. Stir until the seeds start to pop. Turn off heat and allow this mixture to cool momentarily.
Add the rice, mung dal, turmeric and salt and stir until well blended with the spices. Add the water and, turn the heat back on and bring to a boil. Turn the heat down to low, cover and cook until kitchari is tender, about 20-25 minutes.
~ This kitchari can be eaten by all doshas but is especially good for Vata.
~ For Pitta individuals, 2 tablespoons of freshly grated ginger, 2 tablespoons unsweetened, shredded coconut and 1 handful of cilantro leaves can be mixed in the blender and added after spices have finished sautéing.
~ For Kapha people, 4 bay leaves, ¼ teaspoon cinnamon, ¼ teaspoon clove powder, ¼ teaspoon cardamom powder, 2 tablespoons freshly grated ginger, or ¼ tablespoon black pepper powder can be added at the time of sautéing the spices.
~ Specific vegetables for your body type can be added as well, when the rice and dal are about half way cooked. Popular choices include carrots, broccoli, sweet potatoes, green beans and cauliflower.


More than just an overnight stay: relax to your hearts' content and start your day with one of our delicious breakfasts.
Our breakfasts wherever possible, are prepared using locally sourced produce and with eggs laid by our free range chickens.
Special dietary needs can also be accommodated for (please let us know in advance)
If you are following Slimming World healthy eating plan please advise and your requirements will be catered for.
Ashbourne House Bed and Breakfast
1 Nelson Road
please call us on:
01263 821555 or 07807629868
or simply use our contact form.


Latest Research on Global Wet Pet Food Market Provide Forecast Report 2019–2024 presents an in-depth analysis of the Wet Pet Food which researched industry situations, market Size, growth and demands, Wet Pet Food market share, business strategies, competitive analysis by Wet Pet Food market vendors, development models, opportunities, future development, value chain, major manufacturers profiles. The report also presents forecasts for Wet Pet Food investments from 2019 till 2024.
Ask For Free Sample Report @ https://marketdesk.us/report/global-wet-pet-food-market-2018-99s/#requestForSample
Key Players (Sales Revenue, Price, Gross Margin, Main Products, etc):
Nestle Purina, Mars, Mogiana Alimentos, Colgate-Palmolive, Total Alimentos, Nutriara Alimentos, Heristo, Diamond pet foods, Empresas Iansa, Unicharm, Affinity Petcare, Butcher’s, Nisshin Pet Food
Product Type Coverage (Market Size & Forecast, Major Company of Product Type, etc.):
Application Coverage (Market Size & Forecast, Different Demand Market by Region, Main Consumer Profile etc.):
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For Inquiry or Customization in Wet Pet Food Report Click Here: https://marketdesk.us/report/global-wet-pet-food-market-2018-99s/#inquiry
Region-wise Market Size Covering:
North America (United States, Canada and Mexico), Europe (Germany, France, UK, Russia and Italy), Asia-Pacific (China, Japan, Korea, India and Southeast Asia), South America (Brazil, Argentina, Colombia etc.),Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa).
Key questions replied in the report:
• What will the market development rate of Wet Pet Food market in 2024?
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Use the Fooducate app to scan the bar code of any item at the supermarket. Fooducate automatically grades foods and beverage on a scale from A to D. There are 10 distinct grades: A, A-, B+, B, B-, C+, C, C-, D+, and D.
Fooducate’s algorithm is based on information that is publicly available on a product’s package: the nutrition facts panel and the ingredient list. We do not receive any additional information from manufacturers.
The algorithm rewards minimally processed, nutrient dense foods with the highest grades. This means that real foods, with intrinsic nutrients will score better than processed foods that are poor in built-in nutrients and use fortification as a means to appear healthy.
Nutrients – Fooducate’s algorithms add points for nutrients to encourage such as fiber, calcium, and iron. The algorithms detract points for nutrients to limit such as saturated fat, sodium, and sugar.
Ingredients – The ingredient list is very important as it tells the story behind the nutrients. Imagine a piece of cardboard that was sprayed with 11 vitamins and minerals, then peppered with “natural” flavors, coated with an artificial sweetener, and colored with Red #40 (a controversial artificial food dye). Under some rating systems, this product would actually score very well due to its low calorie count and multitude of nutrients.
This type of product does not fly at Fooducate. They look for real ingredients that have many more beneficial nutrients to offer than the 5 or 10 a manufacturer may add to a product.


Anyone can learn to cook. However, for some people, cooking is a bit more difficult. Maybe you’re a beginner and need help with the basics, or you’re a seasoned cook but want to master baking. Thanks to mobile apps, finding your way around the kitchen has never been easier.
There are a ton of cooking apps out there, but it’s hard to find just one that’s fun, easy to use, and has thousands of delicious and nutritious recipes. This all-in-one cooking app does exist, however. Read on to learn more about Kitchen Stories, the perfect app for foodies.
What is the Kitchen Stories mobile app?
Kitchen Stories is an app that encourages you to cook and embrace your inner foodie! But what is unique about this app that makes it better than all other cooking apps?
Kitchen Stories differs because of the breadth and beauty of the recipe library. Another amazing feature that sets Kitchen Stories apart is the portion size converter, which actually adapts recipe measurements based on how many people you’re serving.
Kitchen Stories has a huge selection of features, including shopping lists, community recipes, instructional videos, and the ability to create your own recipes and cookbooks. Below are more details about each of these key features of the Kitchen Stories app.
To download: Cooking Stories for iOS | Android (Free, subscription available)
Free recipes on Kitchen Stories
In terms of yummy and delicious recipes, Kitchen Stories is probably one of the most comprehensive apps available. The Kitchen Stories team writes most of the recipes, but many of them are created by members of the Kitchen Stories community around the world.
Along with recipes from other food lovers around the world, there is a huge library of free recipes. The recipes are easily divided into categories and you can filter them according to the type of food you crave. Categories include finger foods, frozen treats, low carb foods, and vegans.
Do you struggle to decide what to cook for dinner each night? The What to cook tonight section takes care of it by offering you a daily recipe to try. So whether you’re craving sweet potato curry or buttermilk pancakes, this collection of mouth-watering recipes is sure to tempt your taste buds.
The cooking mode is a great feature of the Kitchen Stories app, and it’s also easy to use. When you’re ready to start cooking, select the desired recipe and scroll to “Start Cooking!” This is where the cooking mode on Kitchen Stories really impresses. Each step is explained step by step and in a simple way, so no more continually going back to ingredients to check the measurements or utensils you need.
Plus, you won’t have to worry about your phone screen locking while you follow a recipe. Once you’ve completed all the steps, take a picture of your mouth-watering creation and share it!
Whether you’re an experienced chef or a brand new home cook, there’s nothing better than learning an interesting new recipe. Using the Kitchen Stories app, you can learn exclusive recipes from professional chefs, food editors, and a community of food lovers around the world.
If you’re looking for something specific, like healthy meals to cook at home, just spend some time exploring the app. It won’t take you long to find delicious recipes for low carb meals or recipes that you can use for meal prep.
With the wide range of international recipes available, you could be cooking Chinese cuisine on Mondays and Iranian sour cherry pilaf on Tuesdays. Community Recipes is a unique aspect of the app that encourages you to use ingredients you may not even have heard of before.
Everything about the Kitchen Stories app works so well, including the handy built-in shopping list. Forget writing down your errands with pen and paper; all you have to do is tap on the recipe you want to make, tap Add to shopping listand you are good to go!
The Shopping list The tab then displays all the recipes you have chosen along with the ingredients you need for each. Tap a recipe and you’ll see your grocery list where you can check off each ingredient as you go.
Even so, there is one small change that could improve the shopping list feature. In the current shopping list, ingredients are listed by recipe, which sometimes results in certain ingredients appearing twice, such as garlic or olive oil.
Create recipes and cookbooks
Wouldn’t it be great to share your own delicious and nutritious recipes with people around the world? Kitchen Stories is the perfect app for telling special, personal cooking stories, like your great-grandmother’s famous apple pie.
It’s easy to create a recipe on Kitchen Stories, and you don’t even have to upgrade to Cookbook+ to do it. Just add all the necessary details, including serving size, difficulty, prep time, ingredients, steps, and categories. Once your recipe is submitted, cooking enthusiasts around the world can share their attempts and reviews.
Plus, Kitchen Stories has a nifty feature that lets you save and organize recipes in a personal cookbook. You can add and customize as many cookbooks as you want.
To add a recipe to a cookbook, select a recipe and press the to safeguard icon. To access all your cookbooks, tap your profile. Here you will find your favorite cookbooks, recipes and recipes.
Should you upgrade to Kitchen Stories Cookbook+?
Kitchen Stories is completely free, but you have the option to upgrade to Cookbook+. Cookbook+ has a couple of extra features, such as backing up and storing recipes from other websites. Although you can try Cookbook+ for 14 days, the free app has so many fantastic free features that an upgrade just doesn’t seem necessary. Plus, you can use Kitchen Stories on your web browser and access all the features available on the app!
Can cooking stories help you become a better and healthier cook?
With so many great cooking apps available today, it’s hard to find one that has all the features you’re looking for. However, Kitchen Stories could be that app! This cooking and learning app offers tasty and easy to cook recipes with lots of instructional videos to guide you through every step. Overall, Kitchen Stories is one of the best mobile cooking apps out there, and it might just be the tool that makes you an avid cook.


Taught by Jeannine Tripp
1. Transfer the keﬁr grains to up to 4 cups of fresh milk
2. Cover with a coffee ﬁlter or cloth secured by a rubber band
3. Place in a warm spot, 68-85 degrees, to culture
4. Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours
5. After culturing is complete, separate the keﬁr grains from the ﬁnished keﬁr
6. Place the keﬁr grains in a new batch of milk.
7. Store the ﬁnished keﬁr in the refrigerator.
The ﬁrst fermentation takes place when milk keﬁr grains are added to milk and culturedfor 12-24 hours.
A second fermentation takes place after the grains are removed. Fresh milk keﬁr is cultured at room temperature for another period of 8-12 hours, with ﬂavoring additions ifdesired.
fermenting the keﬁr a second time, with added ingredients, can mellow the ﬂavor of theﬁnished product somewhat. With so many choices available, milk keﬁr can be enjoyedas a sweet treat or savory snack.
B vitamins are said to increase, and the minerals calcium and magnesium are said tobecome more bio-available to the human body when a second fermentation is performed.
What ﬂavor may be added for the second fermentation?
The sky is the limit! Because the keﬁr grains are removed before the secondfermentation there is no risk of contaminating or harming the grains in any way. Here are some ﬂavoring idea:
• citrus fruit zest
• chopped fruit
• vanilla + cinnamon
• cocoa powder
• pumpkin pie spice
• garlic or onion (for use in savory keﬁr dip)
Pleas note: If adding ingredients that contain sugars, like fruit or honey, the ﬁnishedkeﬁr may become more carbonated. To avoid a ﬁzzy ﬁnished product, add sweeteners just before consuming.
How to use:
• add to your favorite smoothie
• strain and use instead of sour cream or cream cheese (here is a link for making keﬁr sour cream. http://busy-at-home.com/keﬁr-sour-cream-recipe/)
• use instead of buttermilk in recipes
• use in homemade ranch dressing
• drink plain with a little salt
• pick one brand of milk and stick with it. Keﬁr loves consistency and will taste way better.
• use plastic or stainless to strain and mix. Plastic is best.
Homemade Ranch Dressing
1 cup some combination of: sour cream, yogurt, homemade mayo, buttermilk or keﬁr(I use 1/2 cup mayo & 1/2 keﬁr)
1 Tablespoon red wine vinegar
2 cloves crushed fresh garlic (or 1/4 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
a few shakes cayenne pepper
black pepper to taste, preferably fresh ground
salt to taste


HomeMain content starts here, tab to start navigating
Welcome To Lolinda
Tuesday to Thursday & Sunday
5:30 pm-10:00 pm
5:30 pm-11:00 pm
A New Kind of Argentinean Steakhouse
Be transported from the streets of the Mission to a one-of-a-kind Argentinian experience. Lolinda is a new kind of Argentinean steakhouse in the heart of San Francisco’s Mission District.
Chefs Alejandro Morgan and Juan Torres work together to create a curated menu that combines Latin American flavors with California sensibilities. Lolinda is a lively destination restaurant for group dining, dates, business dinners and celebrations, as well as a spot for locals and restaurant industry types who congregate at one of the restaurant’s two full bars.
Lolinda has been frequently dubbed one of San Francisco’s “Best Steakhouses” and has become an iconic San Francisco institution over the last 10 years.
Every night, a wide range of meats are cooked perfectly over our woodfired asador (grill), and served alongside Latin-American favorites like ceviche, empanadas and grilled skewers.
Lolinda was one of the very first steakhouses to design its menu with shareability in mind, encouraging guests to curate a menu family-style. In addition to our small plates, at the heart of this experience is the Asado Mixto, a classic combination of traditionally wood fire-grilled Argentinian meats meant to be accompanied with a variety of sides, as well as the Guacho, a prime bone-in ribeye for two.
For dessert, try our play on Cookies and Milk, a combo of house made alfajores with dulche de leche and a vanilla milkshake -- with the option to be spiked with Old Granddad Bourbon.View Menu


BBQ Kicken Chicken, Steamed Cabbage, Green Beans, Italian Corn, Mashed Potatoes, Cicken Gumbo, Red Beans & Rice,Cajun Rice, Chicken Alfredo and more!!!
Sicily's Fry bar includes Fried Chicken, Fried Fish, Fried Shrimp, Fried Pickles, Fried Okra, Corn Nuggets, Chicken Nuggets, Boneless Chicken Strips, French Fries with new additions always appearing.
Soups featured include, Potato, Chicken Noodle, Crawfish Bisque, Mushroom, Seafood Corn Creole
Desserts include, Peach Cobbler, Bread Pudding, Ice Cream, Banana Pudding, Chocolate Pudding, Jello, Pineapples, and our ever popular Sicily's Dessert Pizzas including Chocolate Chip, Apple, BlueBerry, Rocky Road.
Our Buffet consists of over 40 different varieties of pizza with Specialties such as our Muffuletta Pizza, Cajun Seafood Delight, Sicilian Meat Pie, Buffalo Chicken Pizza, and many more.
We have a huge selection available on our pasta bar which includes, Classical Lasagna, Spaghetti and Meatballs, Mac & Cheese,


At each bed space there is a menu booklet which gives you detailed information about the food on offer. There is a range of options including healthier, higher energy, soft and vegetarian choices. There are also culture and religion-specific meals.
If you think you might require a special therapeutic diet, please ask to be referred to the dietitian.
After surgery or during illness you may need to increase the amount of energy and protein you eat to help your body to recover and repair itself. In this instance it is important not to restrict your energy and protein intake; this is the reason that higher energy choices have been included on the menu. If you are eating less it may be advisable for you to pick these options rather than low energy choices such as soup and salads. You will be referred to the dietitian if your nutritional status is impacting on your recovery or you may be offered additional food items to supplement your dietary intake.
If you have any relatives or friends bringing in food items for you, please seek permission from the nurse in charge or ward manager first. Foods that have been reheated or previously cooked should not be provided, as there is the potential for bacteria to multiply quickly while the food is in transit.
Healthy eating - what is it?


Whether your cowpokes are Down Under or Out West, they’ll appreciate these soft tacos with grilled grassfed steak, garnished to order. Double the marinade and beef and plan for leftovers later in the week.
Portion size: 2 tacos
Alternate cuts: Any grassfed beef cut
All-purpose BBQ rub:
1 cup paprika
2 teaspoons chili powder
2 teaspoons cayenne
1/2 cup black pepper
2 teaspoons smoked paprika
1/2 cup packed brown sugar
1/4 cup dried oregano
1/2 cup fine sea salt
1/2 cup garlic powder
1/4 cup granulated sugar
1 orange, zested and juiced
2 limes, zested and juiced
2 teaspoons all-purpose BBQ rub or other meat rub
1/2 tablespoon puréed canned chipotle in adobo
1 teaspoon minced garlic
1 teaspoon chopped fresh cilantro leaves
1 1/2 pounds trimmed Australian grassfed skirt steak
8 corn tortillas
one 15 ounce can black beans, drained and rinsed
1 cup pico de gallo
1/2 cup Cotija cheese, crumbled
For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.
For the tacos: In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.
To cook: Preheat the grill over HIGH heat. Remove the skirt steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.
To serve: Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately.


Monday : Closed
Tuesday – Thursday : 4pm – 11pm
Friday : 4pm – 1.30am
Saturday – Bank Holidays : 12pm – 1.30am
Sundays : 12pm – 10.00am
Online Deliveries Daily : 5pm – 11pm
Kitchen Closes Daily at 11pm
Ko San is a stylish & contemporary Thai inspired Gastro Bar, serving authentic Thai cuisine in an energetic cocktail fuelled atmosphere.
Drink, eat and stay late or simply order a Ko San to your door!


Nov 4, 2016
This week's guest on The Annapolis Podcast is Cara McKendrick. Cara is also called "Annapolis Fork" because she is a food blogger. Cara talks to host Scott MacMullan about her passion knowledge of the Annapolis food scene. She talks about trying safron for the first time to her love for one particular bologna sandwich in Annapolis. She describes artichokes, picks her favorite crabcake sandwich, talks "Cheffy Community Colloborations" between restaurants and discusses the evolution of Annapolis food and where she would like the city's food direction to go. Cara describes her dream Annapolis restaurant and tells us where her go-to breakfast, coffee, lunch, happy hour, dinner and late night spots are in Annapolis. WARNING: Some of Cara's food descriptions are not suitable for children. DOUBLE WARNING: Host Scott MacMullan makes two incredibly cheesy/bad jokes in this interview.
Please if you haven't already listen, like, share and subscribe to the podcast. A review on Itunes would be appreciated!


Zero sugar and clean ingredients. My husband is hooked as well. I am glad I was able to find a delicious way to stay hydrated
They help me stay hydrated not just with the electrolytes but the good flavors as well. Ty!
I love the hydrating power of this powder!! I struggle with trying tot stay hydrated (especially with hard workouts and during hot summers) and this product has been a game changer. I've tried other (more expensive) electrolyte drink mixes, and this one is my favorite. Other brands might taste a bit better, but can't beat the additional vitamins and minerals (beyond just salt, potassium, and magnesium) and value! I've ordered elsewhere before, and this was my first time ordering through the website. I had an issue with tracking not updating, but it was quickly resolved after I contacted the company.
What I've tried:
Raspberry - One of my favorites! I love the raspberry flavor, but it tastes like raspberry lemonade to me. I'm curious how "lemonade-y" the actual raspberry lemonade flavor is :) It's nothing like LMNT's raspberry ice (the reason I tried this flavor), but it's nice in it's own way. As a side note, I'm pretty sure I taste the beet root powder used for coloring, although it's subtle.
Orange Pineapple - A good flavor, but not my favorite. My sister really likes this one though. Again, I feel like this flavor is more like "Orange Pineapple LEMONADE" likely due to the citric acid. I'd also probably like it more without the slight turmeric (for color) aftertaste (it's subtle, and most people probably won't notice it).
Blueberry Grape - This tastes nothing like jolly ranchers or kool-aid. I like it though. It's less sour than some of the other flavors, but has a more "floral" grape/ blueberry flavor. I imagine that's because the company only use natural flavors. It's good, just not at all what I was expecting. I would order again, but I want to try all the flavors to find my absolute favorites :)
Mango Passionfruit - I love this one! The mango and passionfruit flavors are pretty balanced, and it's the first flavor I've tasted without a very noticeable citric acid tartness.
What I ordered and haven't tried yet:
Strawberry Cucumber - I haven't tried this one yet, and won't until I finish one of my other open bags, but regardless of flavor, these electrolyte drink mixes are awesome.
We like all of the flavors, they make a nice refreshing drink with healthy benefits.