Our delectable craft beer cheddar is brew and cheese in every bite. Small batches of handcrafted cheese curds are soaked in a local IPA during the cheese making process. Once the artisan cheddar is formed, it is then cellar-aged for a year.
The result is an exhilarating food experience. On the
(Courtesy of Tnuva) This year, Tnuva again regaled readers with a stunning, full-color booklet featuring 10 original, delicious dairy recipes in honor of Shavuot. Each recipe was created by a gourmet chef, including some by chef Tal Metuko of the Ramada hotel in Jerusalem. The recipes range from easy to slightly complex, and
Shavuot is not an eight-day long Yom Tov like Sukkot or Pesach, yet it is no less important. Indeed, as we celebrate Matan Torah, we also have special Yom Tov meals, which means special wines are in order, as well. While the minhag in many communities is to eat a
Among Ashkenazim and Sephardim alike, one traditional type of food is associated with Shavuot—dairy products. And therein lies a host of interesting interpretations.
Song of Songs Chapter 4 reads: “honey and milk are under thy tongue,” a reference to the fact that the Torah is as
For kashrut-observant Jews worldwide, Facebook’s numerous “foodie” groups can be a blessing or, in the worst cases, a lesson in the art of being petty. These Facebook groups, some open to all Facebook members and others by approval only, cover everything from reliable hechshers and food recommendations to
Backyard barbecues are one of life’s great pleasures. Sizzling meat on the grill, with the aroma wafting through the yard, and happy friends and relatives enjoying delicious, casual food, are highlights of this summer ritual. But the hosts miss out on much of the fun when they are busy doing
There’s nothing more fun than a mash-up of two beloved desserts. For Shabbat dessert this week, why not grab some pareve Oreo-style cookies like Joe-Joe’s, Hydrox or Paskesz chocolate sandwich cookies and mix up a batch of cookie-laden Rice Krispie Treats? What makes this recipe even more fun is the drizzle on top, basically a
(Koshertoday.com) The kosher community warmly welcomed the vegetarian, pareve, Impossible Burger, produced by the Impossible Foods Company, soon after it was certified by the OU last summer. The Impossible Burger, currently available wholesale and offered in selected restaurants, has a retail offering coming out soon. The patty
(Courtesy of Wissotzky) With today’s exploding fascination with international cuisines, American palates are increasingly eager to experience bolder, spicier flavors. That’s why more and more consumers are indulging in chai tea—a blend of herbs, spices and black tea that can be enjoyed, as Indian custom dictates,
A lot can happen on opening night of a new restaurant.
Gideon Fentin had worked in the JCC of Staten Island’s kosher café and decided to create his own place. Family friends encouraged him to locate it in East Brunswick. He found a business partner and set up a new
TCBY, The Country’s Best Yogurt, the world’s original frozen yogurt brand, is celebrating Mother’s Day in a sweet way. On Sunday, May 12, the brand is honoring all moms by inviting them to visit TCBY’s 204 West Englewood Ave. shop in Teaneck to receive their first six-ounce frozen yogurt swirl for free.
Make sure you have at least one parent, guardian or older sibling’s permission and help with shopping and preparing before you start working in the kitchen! If you are younger than 7, make sure you have someone to help you all along the way.
Yogurt parfaits (pronounced par-fays) are a fancy


A responsive site for everything to do with computing and computer science
This is the CiDA examination paper for January 2016.
Your task is to attempt this examination paper to the best of your ability in 3 hours.
Follow this link to the examination paper. Here is the information about the Escapade Adventure Park that you can use for the content of your site.
Information for Grubalicious
Welcome to Grubalicious
Here at Grubalicious we aim to help students fend for themselves in the kitchen.
So, there’s no need to worry - Grubalicious will provide you with all of the information, tips and recipes you need to eat well and stay healthy on a tight budget.
We want you to enjoy your time in the kitchen and remain stress free, so don’t reach for the take away menu, take control and let’s cook!
The microwave – saves time and arguments in a student kitchen. Unlike frying, there’s no oil so there’s a lower fat content. Vegetables tend to steam themselves and therefore retain more minerals and because they cook quicker, the vegetables loose fewer nutrients.
Utensils – stick to the basics, you don’t need fancy gadgets but if you are going to spend money on anything get a good frying pan, several medium sized pans and a good knife set.
Be prepared - clear all kitchen surfaces so you’ve got room to cook, read the recipe carefully, get all the necessary equipment out and check its clean, check that you’ve got all of the ingredients, wash, peel, chop, dice, grate everything you need first, use different chopping boards for meat and veg,
clean as you go, wash your hands after handling raw meat, defrost meat or fish well in advance of cooking (defrost overnight if you can), keep chopped vegetables in a pan, covered in water, so they don’t discolour and dry out.
Wipe down surfaces with an antibacterial cloth at night to keep them clean and hygienic. Wash tea towels regularly.
Plan your meals – write out your weekly menu and be adventurous, don’t have the same thing every day. Make a shopping list of what you need.
Shop Smart - buy all the non-perishables you need on a monthly basis but shop for perishables - bread, milk, fresh fruit and vegetables - weekly. Remember, markets sell food off cheaply in the afternoon. Only buy what you need - avoid buying extras because it’s on offer. If you shop as a household – you’ll save money.
Cook Smart - make double portions when you cook and freeze one for another time.
Fridge Smart - allow food to cool to room temperature before putting it in the fridge. Use opened food within two days. When reheating, make sure its piping hot all the way through. Empty and clean out the fridge regularly.
Potatoes are cheap, versatile and very tasty. They’re also naturally fat free and carefully cooked, they are a great source of natural energy. You can bake them, roast them, mash them, boil them, turn them into chips or wedges but you sure will love ‘em.
To make them last longer store them in a cool, dark, well-ventilated place and wrap them in paper - don’t keep them in a plastic bag. Stored like this, old potatoes will last a couple of weeks and new potatoes a few days.
This week’s tip is jacket, or baked, potatoes. Great on their own or as part of a meal. Experiment with your toppings – start easy with baked beans or tuna and work your way up to garlic mushrooms and chilli. Over the coming weeks, we’ll have loads of great potato-based recipes on Grubalicious.
Vegetarian Stuffed Peppers – You don’t have to be a vegetarian to enjoy stuffed peppers – they’re bursting with flavour, quick to make and great to eat!
This recipe will serve two, take you less than half an hour and anyone can make it - so go on take a pepper and halve it, bake it, stuff it and eat it.
Contact email – email@example.com
Here are the images that you can use.
Image courtesy of digitalart / FreeDigitalPhotos.net
You can use the notes from previous sessions here.
The examiner will ask you to complete a form but for this purpose please add an extra webpage to evaluate your product. In your evaluation you must:
- explain your important design decisions
- justify your choices in relation to the client brief
- suggest further improvements.


In 2010, interest from Lowell restaurants in achieving green practices sparked the development of a Green Restaurant Certification Program. Over the next couple of years, a committee comprised of several restaurants, Lowell Green Building Commission members, the City of Lowell Department of Planning and Development staff, and the Northern Middlesex Council of Governments, created a checklist and process to certify restaurants as “green” based on achieving a minimum number of actions. These actions are broken into five categories: Reduce, Reuse, and Recycle; Energy Conservation; Water Conservation and Protection; Pollution Prevention; and Reducing Your Carbon Footprint. In order to test out the program, the Lowell Green Restaurant Certification Pilot Program was launched in Spring 2012. It consisted of three restaurants who participated over the year to test out the program. Each restaurant chose actions from the checklist that they have achieved or would like to achieve over the year. They were connected to resources which helped them achieve those actions.
In 2013, the Lowell Green Restaurant Program(LGRP) began discussions with the Sustainable Business Network of Massachusetts (SBN) regarding a partnership between our organizations. In May 2014, an official partnership was born and restaurants can now seek certifications from both the Lowell Green Restaurant Program and SBN’s Sustainable Business Leader Program. We are excited about this partnership and look forward to advancing our efforts together.
As of 2014, the original three restaurants in the Pilot Program have achieved certification by LGRP! In Year 3 of this program, our efforts will be focused on supporting the existing the certified green restaurants and welcoming additional restaurants to participate in the program. The Lowell Green Restaurant Program is working to create more sustainable businesses in the Greater Lowell Region and looks forward to working with your restaurant!


PakHabit’s Acacia Honey (Palusa – پلوسہ شہد) or Simple Honey is Best for Breakfast, Herbal Teas and everyday use.
Experience the pure sweetness of our premium Acacia Honey. Crafted with care and precision, our Acacia Honey offers a delectable taste that will satisfy your cravings.
- 100% Pure: Our Acacia Honey is free from additives or artificial flavors, ensuring a pure and authentic honey experience.
- Delicate Flavor: With its light and floral notes, our Acacia Honey offers a unique and delightful taste that is loved by honey enthusiasts.
- Versatile Use: Whether you spread it over bread, pancakes, add it to your tea, or use it in your favorite recipes, our Acacia Honey adds a natural touch of sweetness.
- Nutritional Goodness: Packed with essential vitamins, minerals, and antioxidants, our Acacia Honey not only pleases your taste buds but also offers potential health benefits.
- Unfiltered and Unpasteurized: We take pride in preserving the natural goodness of our Acacia Honey, leaving it unfiltered and unpasteurized to retain its beneficial properties.
- Sealed for Freshness: Each jar of our Acacia Honey is sealed to maintain its freshness, ensuring a premium honey experience every time.


Well, it was a pretty grim day weather wise, and so we sorted out a few cupboards and old books. Should we ditch (take to a charity shop) a pasta recipe book? As normal, I decided to hang on to it and also tried out a soup recipe in it. The result was surprisingly goodContinue reading “October 24th – Thai soup….”
Tag Archives: Food
July 25th – First post-lockdown dinner
My fab step-son Andy and his lovely partner Stella took us out for a meal last night in Bristol. Prior to the evening, I wasn’t quite sure how I felt about it, as we had been isolating due to Denise’s asthma, but it was great to eat out again. The staff at the restaurant wereContinue reading “July 25th – First post-lockdown dinner”
May 13th – Lunch
So I’ve been playing in the kitchen again inspired by Mr Oliver. This is a spinach pancake, with dressed salad, avocado, chilli sauce and a fried egg. Nom, nom is all I can say, really tasty, pretty healthy and good fun.


The chocolate is one of food that many preferred and consumed around the world. Because it’s very tasty, usually some people want to give brown on the cat Ruby them. But the question, can cats eat chocolate? If the chocolate chocolate can be eaten a cat?
Can cats and dogs eat chocolate?
The main reason why cats and dogs cannot eat chocolate is because it contains two substances that the cat’s body cannot digest, namely caffeine and theobromine. Caffeine is present in many of the foods we consume on a daily basis, whereas theobromine is a less popular compound that is naturally present in cocoa beans. Theobromine is added artificially to chocolate. Theobromine is added to chocolate because together with caffeine this substance can produce the effect of feeling happy, happy, relaxed, or stimulated. That is the reason why many people love to eat chocolate. Although theobromine is less potent than caffeine, it has a longer effect and affects a cat’s nervous system directly. This will then impact the cat’s heart, respiration and muscle function. In humans, moderate consumption of chocolate can have a stimulating, antidepressant, or energy effect. But cats and dogs do not have the enzymes needed to digest chocolate or metabolize these two substances. It is for this reason that drinks and foods containing chocolate or cocoa are poisonous to cats and dogs
We also have to remember that chocolate contains sugar and fat. Both have high energy values which can lead to rapid weight gain in cats and dogs and allow for an increase in glucose and cholesterol levels in the cat’s bloodstream. You may also be wondering, can cats and dogs drink chocolate milk? Or can cats and dogs eat chocolate cake? The answer is no. Commercial chocolate usually contains milk and many cats and dogs are allergic to milk. Contrary to what many people believe, milk is not the right drink for cats as most adult cats are lactose intolerant. Side effects of eating chocolate in cats
Because of the cat and dogs have difficulty metabolizing chocolate and caffeine, if your cat eats chocolate he will likely experience the following symptoms:
- Throw up
Nervous Symptoms of chocolate poisoning in cats Symptoms of chocolate poisoning in cats usually appear about 24 or 48 hours after eating it. This is the average time it takes for a cat’s body to remove caffeine and theobromine from the body. If your cat consumes larger amounts of chocolate, other, more serious problems can arise, such as:
- Difficulty breathing
- or moving Respiratory failure If you observe any of the above-mentioned symptoms in your cat
be sure to visit the vet as soon as possible. What to do if a cat eats chocolate? Cats are very curious, so we recommend that you don’t leave chocolate or any type of potentially toxic or allergenic product, food, drink, or substance around your cat. Cats can’t taste anything sweet and they will generally develop a natural resistance to chocolate over time. However, if you suspect your cat has ingested any food or drink that contains chocolate, the best thing you can do is take him to the vet immediately. A professional will be able to thoroughly examine poisoning, in addition to detecting associated symptoms. Furthermore, once the specific diagnosis has been made, the veterinarian can provide the appropriate treatment. Treatment of chocolate poisoning in cats depends on each cat and its health status. If your cat is consuming a somewhat less dangerous amount of chocolate in small quantities, simple clinical observation will suffice. Conversely, if your cat consumes large amounts of chocolate, the vet will do an in-depth stomach examination and may prescribe medication to control symptoms such as seizures or heart arrhythmias.


Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Activities & Responsibilities
- Promote, work, and act in a manner consistent with the mission of Nala Restaurants: dba Thai76, Surya Tiffins, One Mean Chicken
- Must have a current and up-to-date State of Illinois ServSafe Managers permit.
- Must be First Aid and CPR certified.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check and maintain proper food holding and refrigeration temperature control points.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
- Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Determine how food should be presented and create decorative food displays.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
- Coordinate planning, budgeting, or purchasing for all the food operations with the Director of Culinary.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Meet with sales representatives to order supplies from approved vendors.
- Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate, always with the direction of the Director of Culinary.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Provide orientation of company and department rules, policies and procedures to new kitchen employees.
- Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
- Demonstrate new cooking techniques or equipment to staff.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Attend all scheduled employee meetings and offer suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Tools & Technology (examples in parentheses)
- Blast freezers and chillers
- Cappuccino or espresso machines
- Carbonated beverage dispenser
- Commercial use:
- Domestic tools:
- Fire blankets
- Fire extinguishers
- Ice dispensers
- Ice shaver machines or accessories
- Non-carbonated beverage dispenser
- Notebook computers
- Personal computers
- Point-of-sale terminals and workstations
- blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers
- broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons
- coffee grinders
- coffee or iced tea makers
- cotton candy machines or accessories
- dough machines
- food warmers
- measuring cups
- pasta machines
- popcorn machines
- rolling pins
- apple corer
- double boilers
- garnishing tools
- kitchen or food thermometers
- kitchen tongs
- knife sharpeners
- melon or butter baller
- strainers or colanders
- trash compactors
- vegetable brush
- whipped cream maker


Chalet Morville provides owner-run catered Ski & Cycling chalet holidays. We understand that the best holidays are not just about being in a beautiful and awe-inspiring location, but also about having unforgettable meals and remarkable wines.
At Chalet Morville we pride ourselves in serving restaurant quality dishes accompanied by our high standard complimentary wines.
Sue and Jules, the chalet owners, have both worked in the wine trade in the UK and have selected quality “house” wines to serve you throughout your meals. These house wines include a Cabernet-Syrah with just the right balance of fruit and oak, an elegant Viognier and a fruity Rose. We also have an honesty bar from which to select other wines from our wine list including a good selection of French & New World wines, Champagne and Prosecco.
Each season we employ chalet hosts with experience in preparing quality meals consistently. Our hosts are also adaptable to ensure we meet your group’s dietary requirements. We are happy to cater for vegetarians, vegans and coeliacs, amongst others. Also, we are happy to be creative in order to meet any food preferences you may have.
Examples of our some of our dishes include confit duck with dauphinoise potatoes followed by sticky toffee pudding, slow cooked lamb shank followed by raspberry bombe and fresh salmon wrapped in prosciutto with herby lentils followed by luxury bread and butter pudding.
We serve Nespresso coffee, Twinings tea as well as a selection of herbal teas. These are available for you to help yourself at all times. Each day in winter we also provide cakes for you to enjoy in the afternoon upon your return from skiing. We also provide this during winter, although with an additional pasta salad option for hungry cyclists.
As an owner-run catered ski chalet we want to make this holiday the best you’ve ever had.


The bar with salumi and cheese specialties and over 100 wines can be found in the heart of the old town of Kleinbasel on Rheingasse. The extensive offerings and lively atmosphere make the Consum an uncomplicated meeting point. Whether it’s the fresh lunch at noon, sweet temptations in the afternoon or a convivial aperitif in the evening - Consum will spoil you.
It's been a long time since we last saw each other. We have missed you very much.
But now it's starting again. Consum takes the next step and reopens the terrace in the Rheingasse on Monday, 19.04.
At lunchtime we offer a fresh salad and homemade soups from the Krafft kitchen in addition to the mixed platters. The unique Consum Sandwich completes our offer - you can eat it on our terrace or take it with you.
In the Consum shop you will find a selection of Mediterranean specialities as well as delicious regional dishes. Let our staff recommend you a wine and you will take the Consum feeling home with you.
As a joyful storyteller, Max lends his Italianità to the Consum and recommends you the most convenient wine he has got in the cellar for you. Are you curious about his favourite combination of wine and platter speciality? Ask him personally and he will serve you his personal highlights.
Team Leader Max Hehl
Reopening on Monday, 10.04.


What to bees have to do with canned cocktails?
Well, the fruit juices that we use to create the flavors in our cocktails wouldn’t exist without bees. Nor would 1/3 of the foods we consume.
That is why Better World Spirits is committed to reviving the native bee population. For every cocktail purchased, we will donated 5% of profits to bee habitat restoration.
We tend to not value the services nature provides, like bees, who do a lot of the work for our agricultural system. That is, until we notice our crops are not producing as much as they used to. Only then do we pay attention.
Since the use of pesticides increased in the 50s, our crops have grown significantly, thus putting more demand on the bees. The high pesticide use, coupled with monoculture farming practices have created environments that host pests and diseases that contribute to the decline in bee populations.
Planting native bee habitats encourages bee populations to get to work doing what they do best: pollinating.


Without a doubt the best view in the Ozarks! This quaint German Restaurant and Pizzaria sits at the top of a bluff off of Indian Point Road in Branson and provides spectacular views of Table Rock Lake. The service and quality of the food are completely off the charts. Delicious Cuisine awaits you here, and is always served by the owner, Gertraude Sonto, with a smile and a kind word. The menu offers everything from German specialty dinners, such as wiener schnitzel and bratwurst, to pizzas, sandwiches and burgers. If you haven’t made the short trip yet, this Restaurant is worth planning a short vacation around. You won’t be disappointed.
Here is what one of her customers recently posted: “We have been to Altenhof Inn for the last 10 years. We always return for the best Pizza in Branson area or if you like German Food, this is the place for you, they have it all along with one great view of the lake. It's a great combination, great Pizza or great German Food and friendly atmosphere for all. Every dish is authentic, great spot for families and friends, with friendly service.”
Santo moved to the United States from Germany in 1966 when she was 23. Built from a dream and hardwork, she has been running the Altenhof Inn since 1998. While she is currently only open for Dinner from Wednesday through Sunday, Santo will gladly host luncheon parties for 10 or more, and this place would make a breath taking Wedding Reception spot.


BCN Research Laboratories, Inc
BCN Labs specializes in food and beverage microbiology and mycology (yeast and mold spoilage). Our strong background inbeverage and other acid food spoilage makes us indispensable for these sectors of the processing industry. We also specialize in intermediate and low-water activity food spoilage as well as preserved food and beverage spoilage.
BCN Labs is the sister company of Universal Sanitizers and Supplies, Inc. (USS) a sanitation company specialized in spoilage remediation/elimination. We are the only independent testing laboratory in the U.S. that can offer these services. We offer both spoilage investigation and remediation.
Dr Emilia Rico participated at the IUMS outreach programme in Yogyakarta (Indonesia) and presented papers on her expertise.This workshop was organized by the Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia (FTP-UGM) and the IUMS outreach programme on Food Safety and Conference on Mycotoxin” in collaboartion with the IUMS International Comission of Food Mycology (ICFM). This program took place on 14-15 November 2014 at the Faculty of Agricultural Technology UGM.
Yeast and mold spoilage
BCN Labs is one of the few food and beverage testing laboratories that is specialized in yeast and mold (fungi) spoilage. We can determine the cause of your spoilage and recommend the best way to eliminate and prevent the problem.
BCN Labs offers an extensive selection of microbiological, chemical and water tests.


Palermo, the capital of Sicily, witnessed the control of more than 10 great powers, and it showcasts now a variety of architectural styles unique in Italy: from Baroque churches, Norman facades and Romanesque buildings to Liberty palazzi. For many people, urban landscapes could be described as crumbling; some others would be amazed by the intense experience of a visit in Palermo. For culture vulture tourists there is a lot to see. The Cathedral of Palermo was initially an early Christian basilica, then after a mosque, then a basilica again. The primary shopping streets of Palermo, particularly the wide avenue of Viale della Liberta’ and its narrower expansion, Via Maqueda, have wonderful stores of all kinds.
La Martorana is officially Santa Maria dell’ Ammiraglio, a church built in 1143, and with a 16th century facade and a Baroque interior it is also well-known for its mosaics. The word “martorana” has a gastronomic interest as well: martorana fruits, made of marzipan, are produced to look as close to real fruits as possible. They have been given this specific name as the nuns of this church have started the tradition.
But what comes as a real surprise is that streetfood appears to be in the top ten in the world and first in Italy.
Ballaro’ is the biggest of the three open-air markets and it is much more intriguing than the old Vucciria marketplace that you read about in most of the best guide books. Its name comes from French Boucherie which means butchery as hundreds years ago served as a place for the meat trade. The food booths at Vucciria are quite small nowadays, and the popular market appears mostly for the entertainment of tourists. A pretty narrow main street and several side streets are filled up with food stores and outside stalls as well as clothing garments.
Palermo offers a number of chic restaurants in the city centre and Mondello seaside , but there's definitely plenty of cheap gastronomic wonders in the street. Although small “food artisans” shops are not “Michelin-starred” places, they sell excellent pastries, gelato, and deep fried delicacies.
Let’s take a look at the main dishes appreciated by locals.
AranciniIntroduced by Arab colonisation, these deep fried rice balls are the main meat and veg filled bites which you will find irresistible.
Barbecue sheep intestines wrapped in leek and served with onion, its smell will drive you crazy!
Pasta con le sarde
It brings together flavors from locals and Arabic, it is a speciality with main ingredients being sardines, wild fennel, roasted breadcrumbs, sultanas and pine nuts. Unmissable.
Pani ca’ meusa
Spleen boiled in lard and eaten on a brioche kind roll with a squeeze of lemon, or, if you like, a substantial smear of ricotta sheep cheese.
Another deep fried exquisiteness, Panelle are chickpeas fritters and are often eaten in bread with cazzilli (potatoe croquets).
This is a traditional regional pizza topped with caciocavallo sheep cheese, tomatoes, olives and anchovies. If you want to eat like a local follow the itinerant “foodtruck”.
Don’t call it gelato! This summer refreshing dessert is made of ice with sugar and fresh fruit or nuts. Popular favours? Coffee, almond, mulberry, pistachio, chocolate, strawberry, peach, lemon.
It is surely the most known Sicilian dessert. A crust is filled with sweetened sugar ricotta cheese or cream. A similar filling is used for the second in popularity cassata siciliana.Ainsley Harriott, UK chef and tv presenter visited Palermo to try food from street vendors. When planning your visit, pre-book a taxi with TaxiLeader.net for a peace of mind transfer to city center. Punta Raisi airport is located about 1 hour away from Palermo and shuttle buses have a limited time schedule, so we recommend you to check carefully time and availability of public transport. Avoid surprises and see below how much a private taxi transfer could cost you!


Emergency Preparedness Food
Here in the southern United States, we have our quirks. One humorous stereotype that we seem to prove true time after time is the mad rush on milk and bread every time the weather man threatens ice or snow. While I think its fair to say that the charcoal and meat sections get some attention as well as the beer cooler, you can always tell the gravity of the snow and ice predictions by the shelves in the bread and dairy isles. Another example of a product shortage recently occurred and was not limited to any one area of the nation. As the concern about COVID-19 reached a feverish level, the most primal behavior came out in many people over toilet paper. While I have yet to hear of any side effect of the virus causing such a tremendous need for toilet paper, we can see just how easily supplies can be wiped out over the most unfounded panics. With that in mind, consider the situation we might face after a major disaster or disruption. Some consideration to how food gets to your local supermarket or Walmart can help you understand how a disruption in supply is caused by just a weather report. Imagine the difficulty of getting stores supplied during or after a disaster, especially with major power outages or road closures. This is just one part of basic preparedness. You can read more about the basics on my post here.
Now that we have considered how easily we can disrupt the food supply, we also need to consider how long it will be before the stores will reopen and/or be restocked. This adds to the concerns for preparedness. The amount of stored food we have as well as the shelf life and storage needs can make the difference between running low and being relatively comfortable in a situation.
A friend of mine in central Mississippi noted that for the first several days after Hurricane Katrina passed through, everyone in many areas had gone through all of their frozen foods because they had no power to keep them frozen. We need to make sure we consider storage requirements when we plan for food preps. I’ll add other posts on potential refrigeration means in a power outage later on.
Best Emergency Preparedness Foods
As we get started thinking and studying about prepping our pantries, many of us get caught up in the “survival food” groove. By this I mean the tendency to stock up on all the latest M.R.E. meals or learn how to make our own pemmican and hard tack. Those are longer term skills and may become useful at some point, however as new and busy preppers, we can focus our efforts on food that is less labor intensive to produce, store and prepare. If you are interested in some of the old ways people prepared and stored food, you can join my email list and get a great offer on a good book called The Lost Ways by clicking the picture below.
What Are The Easiest To Store Prepper Foods?
In my attempt to learn and share the basics of preparing on this blog, I like to start out with the simplest options for all of us to start. I think the following food preps are some of the fastest and most practical for most of us who don’t have the time and money to invest in the home made methods right now.
Canned Food: From the early 1800’s we can trace the canning of foods to prevent spoilage. The original canning process used glass bottles or jars and is still in use today. My parents, who grew up on farms and now hobby farm in retirement, just completed canning of this year’s crops just in time for the last jars from last year to be used up. Canning our own foods can be rewarding, but it is time consuming. The commercially canned foods that are available at the local supermarkets are a great prepping alternative. They are well packaged and usually have some added preservatives to help their shelf lives run longer with less concern for spoilage.
Some canned food examples to keep on hand are:
Dry Foods: Many dry foods are available for long term storage. We can purchase and store dry ingredients such as flour, sugar, salt, sugar, and cornmeal, however preparing meals from scratch takes time and effort we might not want to deplete in a disaster scenario just to eat. Modern packaging and preservatives have made many foods available in a dry or dehydrated form that can last years in storage and be easily prepared with the addition of water and a few other ingredients. Many of these dry meal mixes are compatible with canned meats and produce to produce a filling and tasty meal without requiring much prep work or many appliances. Some good dry foods to have in stock are:
Meal Kits (Tuna Helper, Hamburger Helper, Jambalaya, etc.)
Frozen Foods: I’ll do a post soon on ways to keep refrigerated food from spoiling in a power outage so, for the purposes of this post, we will consider for this article that we have plans to keep our frozen food from spoiling until we can use it up. Freezing is a great way to store cooked meals and casseroles for longer times than we can keep them in just a refrigerator. Another benefit of freezing is that we are able to keep uncooked meats and vegetables for longer periods of time as well. The main survival foods to consider for the freezer are meats, frozen meals and vegetables, many of which can be added to either canned or dry foods to add variety to the menu. Be prepared to prioritize and have some meal plans and recipes handy to make the best use of frozen food resources before they spoil.
Suppliments: In our hurried fast food culture we often lack the dietary benefits of eating enough fresh fruits and vegetables. This can be especially hard if we are forced to eat only the food we have stored so it is a good idea for us to have some nutritional supplements to add to our diet to maintain intestinal and overall health. Try using a mix like this to add to your diet.
How Long Will My Survival Food Last
While the shelf life of food varies, we do have the benefit of knowing the “best by” dates on the store-bought items we add to our prepper pantries. Foods that we freeze or can at home ourselves depend on the quality of our preparation to last so it is based heavily on our experience to determine the safe storage life of the food. With that in mind, we should have a plan to rotate our stock. FIFO is a manufacturing acronym that was created for logistics in warehouses and manufacturing plants and stands for “first in, first out.” This should apply to our pantry rotation as well. As we replenish products in storage, we should make sure that the older cans and boxes of the item in question are next in line to be used. There are ready made racks for cans that help with this as well as plans online to build a pantry system that helps us to rotate stock automatically. You can take a look at or purchase one below:
What Are The Top Food Considerations For Emergencies?
If we are storing food that we have to survive on for a potentially extended period and we know that we have to rotate this stock to keep the food fresh and safe, then It stands to reason that we should purchase food we would eat anyway. If I won’t normally eat English peas, then there’s no good reason to stock up on them for an emergency. Our pantry should be full of the goods we use regularly and we should use and replenish them constantly for inventory freshness. We should also consider the size of the cans and boxes of food we purchase. It’s tempting to run to Costco and purchase our vegetables and fruits in gallon cans because of the economy of bulk purchasing, however, without refrigeration, whatever is not consumed in a relatively short time will spoil and be wasted. Consider how many mouths you expect to feed in your most likely scenarios and buy in packaging that will fit the need per meal or day. The other considerations to pay attention to are food allergies and special nutritional requirements. Look closely at what you purchase to make sure its adequate nutritionally and non reactive to you and your family’s health.
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Breakfast the first and most important meal of the day for being healthy and fit. Generally people make a wrong perception that skipping breakfast will help them to lose weight. But it’s not so, eating a right breakfast keep your energy level up and prevents you from eating too much during the rest of the day.
Breakfast is supposed to be eaten like king, means a meal rich in proteins, vitamins, fiber and all. If you want to lose some weight it’s really important to have a good breakfast. Make sure to start your day right by fueling your body with healthy and nutrition dense foods such as.
Whole grain foods:
Adding whole grain foods to your breakfast will enrich your body with fibers. As whole grain food has high fiber content and fiber allows to you to feel full keeping the calorie count down. Which finally helps in weight loss.
Eggs, a healthy source of protein and nutrients like vitamin D. Eggs effectively help in reducing the weight if consumed as a breakfast. By giving the feeling of fullness it reduces the calorie intake for the next meal and helps to maintain blood sugar and insulin level steady.
Three large eggs can provide about 16-20 gm of high quality protein to body. The best way to eat them is boiled so that frying in oil can be avoided.
It’s one of the key ingredient for the effective weight loss. All the fruits are
relatively higher in vitamins, potassium, fiber and lower in calories. Which
makes it a perfect weight loss breakfast. Fruits are also high in water content and vitamin C, especially the citrus fruits.
The water is the best, which work as a filler throughout the day and prevent carving for munching. The first thing you must do after getting up in the morning is to drink a glass of water. Having 6-8 glass of water daily will defiantly help in weight loss.
The calcium content of yogurt helps in promoting the weight loss. The low fat yogurt is good for this purpose. Yogurt and other dairy products can also help with fat control because they help in increasing the hormone level which promotes fullness.
Green tea or Coffee:
Green tea and coffee both can be added in breakfast. They both contain caffeine which provides alertness, good mood along with rising metabolic rate. Green tea provides 35-70 mg of caffeine while coffee has 100 mg of caffeine which burns 79-150 calories in 24hours.
Green tea also contains EGCG antioxidant which protects brain, nervous
system and heart. Antioxidant present in coffee helps in reduction of inflammation, diabetes and liver diseases risk.
From the various studies protein is found to reduce feeling of hunger, increase metabolic rate that occurs after eating and causes fat burn. Protein is a substance which absorbs quickly in human body. They not only lower the blood sugar level but also preserve muscle mass during the weight loss.


Top Ten Countries
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Designer outlets Wolfsburg
Outlet shopping to your heart's content
Wolfsburg is not only famous for cars, it is also a shopping city! In the "Designer outlets Wolfsburg" there are 40 international fashion brands, including Calvin Klein, Lacoste, Mexx, Ralph Lauren, Bogner, Tommy Hilfiger, as well as kitchenware such as Le Creuset or Rosenthal.
Use the Braunschweig Wirtschaftsjunioren's shuttle service to go shopping in Wolfsburg – we’ll take you there and also pick you up with your full shopping bags afterwards and drive you back to Braunschweig.
Cooking Arena at MKN Maschinenfabrik Kurt Neubauer GmbH & Co. in Wolfenbüttel
Looking across the shoulders of professional chefs – Behind the scenes of MKN
Celebrity chefs including Johann Lafer, Gordon Ramsay or Paul Bocuse are among the customers of MKN, the specialist for professional cooking technology. The medium-sized family company has developed into a successful global player in the professional kitchen industry since its foundation 65 years ago.
As part of the European Conference, MKN invites JCI Members to discover this world live. A look behind the scenes shows the modern production site in Wolfenbüttel. After a guided tour of the company, the participants are off to the MKN cooking arena, where they will experience a live cookery show with a cosy cinema feel. Experienced MKN chefs will demonstrate how cooking is carried out in professional kitchens in top hotels, hospitals, cruise liners and canteens with innovative MKN technology. Of course there will be plenty to eat and drink. The culinary delights can be tried directly there.
The tasteful programme will last approx. 3-4 hours and shows the entire value creation process of a commercial kitchen.
This is a unique opportunity to look across the shoulders of professionals!
Cooking with Henk
There will be a kitchen party with a twist at the cookery evening with Henk Mulder. Cooking together gives rise to discussions and turns every event into a special culinary evening. Both experienced hobby cooks and those less inclined to cooking will thoroughly enjoy themselves. The experienced chef will pass on tips and tricks to his guests, and bring them closer to cooking in a personal, relaxed and familiar setting. The dedicated chef had the idea to offer “Cooking with fun” when buying his own kitchen. By now his passion for cooking with fresh natural produce and the amicable contact with acquaintances and guests has become established.
At the beginning of the cookery evening there will be a glass of sparkling wine for everyone. The menu that will be cooked on the evening is given to all participants and then three groups are made: a) starter, b) main course and c) dessert. All the necessary fresh ingredients are available. The groups prepare the three-course meal under the supervision of the master himself, who will also offer tricks and tips. When the work is done, the three-course piece of art will of course be eaten. Wine can be chosen directly from the wine cabinet, and there is a selection of cheeses for the small hunger in between.
The cookery event wants to offer the participants a sociable evening with culinary delicacies with an event and fun factor.
Cooking a tasty four-course meal that is also good for you and easy to prepare??? That doesn’t sound easy, does it? In Mario Kilian’s cookery workshop, up to 12 people cook together and create a great meal which will also be enjoyed together afterwards.
As a qualified chef and head of the catering department and of the company canteen at the Öffentliche Versicherung Braunschweig, Mario Kilian is familiar with cooking a healthy, affordable and tasty meal for many guests – after all, he cooks for several hundred people every day.
Of course all the food will be homemade, something that can prove a bit of a challenge even for experienced cooks. And of course it will taste great!
Cocktail mixing seminar in the hotel “Mövenpick”
Learn from the Mövenpick’s head bartender, Mr Busse, how to mix cocktails like a professional bartender, the basics of shaking popular cocktails and how to use the bar equipment. Of course you are invited to taste your exotic and creamy creations during this seminar.


Italcibo is a company specialized in the distribution of food products.
Thanks to our experience in the food industries we can guarantee quality in service, quick delivery, availability for all your needs
We aim to innovation and continuous improvement of our service, maintaining a constant search for products more and more balanced at the nutritional level, that guarantee a healthy lifestyle without sacrificing the pleasure of taste.
We have a wide range of food products
Specialist in the distribution of Gluten-free products in pharmaceutical circuit
We provide food products for large retailers
We take care of food supplies for restaurants, bars, hotels and catering
Provide quality food products at competitive price.
We firmly believe that our success is based on the ability to obtain trust and long-term loyalty from our customers. Loyal customers are already most of our business. In the wholesale and food, we focus constantly on the needs of each customer group.
Our brands represent the highest quality and food competence, showing it with their appropriate offers and extraordinary experience gained in the food field. Both in store that through our delivery services we reliance on the strength of our decentralized organization to recognize local opportunities quickly and flexibly to take full advantage of it. This orientation reinforce systematically our business model, allowing us to fully realize its potential.


To perform the Holder method at home, please follow these instructions from the Ohio State University:
“1. Place milk in glass milk bottles or canning jars. Fill only four-fifths full to allow for expansion of milk when heated.
2. Place the bottles or jars on a rack inside a large canner. Fill the canner with warm water until the water level is slightly above the milk level in the jars.
3. Start heating. Stir the milk in each container with a long-handled spoon to achieve uniform distribution of the heat. Monitor the temperature with an accurate, metal-stem thermometer. As the temperature approaches 145 degrees F, stop stirring, and loosely cover all jars but one with lids. (Milk bottles can be covered with aluminum foil.) Cover the remaining jar with aluminum foil. Punch a hole in the center of the foil and insert the
4. Continue heating until the temperature is 145 degrees F or slightly above. Adjust the heat to maintain the temperature at 145 degrees F for 30 minutes. If at any time the temperature drops below 145 degrees F, reheat and hold at 145 degrees F or above for 30 minutes.
5. After 30 minutes, gradually replace the hot water with cold water to cool the milk. If this is not done gradually, the bottles or jars may break.
6. Continue cooling until the milk temperature is 80 degrees F or less. At this temperature, ice water can be used for cooling. Cool milk to 40 degrees F or colder. Tighten the covers and store in the refrigerator at 40 degrees F or colder until used.”


and tendon are well cooked, very soft and full of flavor. for $9.99 and the soup base is yum yum good. Casual Dining. See all The Tang - Upper West Side reviews. Ask for spice to give it a little kick. Pork, seafood, chicken, rice, and soy are common ingredients.. in months, this was such a special treat! “The Sesame Cake, Fired Buns with Chives&eggs, “I love their taiwanese sausage with garlic, the first time i tried stinky tofu but my FAVORITE is the, “For $5.50 you get a box full of white rice, pickled cabbage, meat sauce and either pork chop or, “It's crispy, sweet & salty, and best of all - Panda is the first place to feature, “I have tried a few different dumpling flavors and they're all outstanding, and the, “It's very affordable but they run out of, “There are less than 10 options of fillings and they use, “Luckily, I had my car yesterday, giving me and the Squab an excuse to swoop in for some, “I had the fried chicken bento box and jr had the golden crust, “There is a mural of panda and friends on the wall, and a hologram of, “So many tasty options on the menu, but the, “I had the pan fried dumplings, the spicy cucumbers and the wontons in, “Flavor wise the noodles were poppin, and every thing about the, “I do have to put it out there and say their brown sugar boba is chewier and not as soft as. Little Hippo Bar & Restaurant: Great tapas with Taiwanese & Japanese fusion! (which are worth it and come with a drink) if you are feeling that. Gradually, Taiwanese food is becoming more prominent. See all Taiwanese Gourmet reviews, “I had the fried chicken bento box and jr had the golden crust pork chop bento box.” See 196 photos and 56 tips from 1528 visitors to Taiwanese Specialties 老華西街台菜館. I've tried the dumplings and the. The prices are great, very competitive and I like the tasty snacks. Our restaurant is known for its variety in taste and high quality fresh ingredients. Restaurants serving Taiwanese cuisine in Flushing, Queens, New York City. Restaurant address: 59-14 Main St, Flushing 11355. , it's really delicious, good price and reminds me what home feels like. Bao & Bing is a modern take on Taiwanese street food inspired by Night Street Markets of Taipei and Jiufen. Taiwanese Restaurants in New York City. See all Fan Fried Rice Bar reviews, “I got the herbal chicken noodle soup and soup base had a strong herbal taste with very tender chicken and mushrooms.” See all Mimi Cheng's Dumplings reviews, “Lu rou fan is super rich and just melts in your mouth and comes with a consistently well-cooked soft egg.” See all 8090 Taiwan Cusine reviews, “I have tried a few different dumpling flavors and they're all outstanding, and the secret sauce is to die for.” I will definitely be back for the eel and, This place is great! NYC has some of the best, whether you're looking for pork buns, dim sum, dumplings or spicy Szechuan fare. Spicy. It is a living ethos to embrace the hustle and distraction of one’s every day life. Ho Foods NYC 110 East 7th Street, Front B, New York, New York 10009 Delivery from Thursday 10:00 am Estimated delivery time: 35 minutes to 55 minutes Change order details ... Classic red cooked Taiwanese style beef noodle soup. But more and more next-greneration restaurants are cropping up, each out to showcase what the … We are located in Flushing, NY… This new vegan and vegetarian restaurant from the people behind Oxomoco is serious about serving NYC diners high-quality tortillas straight from corn farmers in Mexico who grow and preserve heritage corn. See all Meet Fresh reviews, “The salt and pepper chicken is also amazing! Taiwanese : Oriental Garden : 14 Elizabeth St : 212-285-0020 : seafood taiwanese-style : So Go : 11 Mott St : 212-566-9888 : taiwanese : zheng zhong tai wan : 67A E Broadway : 212-791-2819 : taiwanese … Taiwanese restaurant serving authentic and traditional Taiwanese dishes. $16.75. 679 were here. Taiwanese Restaurants in Flushing, Queens, New York City. Nyc's Taiwanese restaurant and menu guide. See all Taiwan Bear House reviews, “In the case Ho Foods, they take the Taiwanese beef noodle soup and elevate it to a near godly level of tastiness.” But something changed during the summer: There was a significant increase in Taiwanese restaurants in New York City in 2018. It's easy to forget about tea as an essential and vital component of Chinese cuisine, but it's a remarkable subject to explore on its own and a great way to gain insight into Chinese culture more generally. Baohaus NYC. Pan griddled pork buns very flavorful and delicious--must have. I've been back every week since... Well the Brown Sugar Deerioca tastes good but what happen to the, Their reward card is awesome, buy 6 drinks get one for free and I get student, . If you’re looking for Taiwanese food in Elmhurst, check out Taiwanese Specialties. Best Taiwanese Food in New York City: See Tripadvisor traveller reviews of Taiwanese Restaurants in New York City. (Squid balls, fish cakes, and. ) See all Bao by Kaya reviews, “I do have to put it out there and say their brown sugar boba is chewier and not as soft as tiger sugar though.” At the end of this week, the popular Taiwanese TKK Fried Chicken chain will open their first US location in NYC. Best Chinese Restaurants in New York City, New York: Find Tripadvisor traveler reviews of New York City Chinese restaurants and search by price, location, and more. January 15, 2021 - Find free parking near Ku-shian Taiwanese Restaurant, compare rates of parking meters and parking garages, including for overnight parking. As far as I can tell, there was no … See all Anda Cafe reviews, “After stopping into the New York food court and making my round to see whats good, we stopped at 8090 Taiwan Cuisine.” See all Taiwan Pork Chop House reviews, “I sampled my friend's Lo Ba Beng, a rice bowl with bamboo shoots, seasoned rice, egg, and pork belly.” Here is an interview with Trigg Brown and Josh Ku of Win Son, a Taiwanese restaurant in NYC. , string beans with ground beef, and eggplant. Best Dining in New York City, New York: See 1,418,676 Tripadvisor traveler reviews of 13,315 New York City restaurants and search by cuisine, price, location, and more. See all May Wah Fast Food reviews, “It's crispy, sweet & salty, and best of all - Panda is the first place to feature Taro fries (looks better than shown on menu)!” !” See all Yumpling reviews, “The lo mein and potstickers were actually too greasy for me so I probably won't get it again but the wonton soup was fantastic!!! Menus, Photos, Ratings and Reviews for Taiwanese Restaurants in Flushing - Taiwanese Restaurants , and grape fruit tea delivered recently. $16.75. Get Taiwanese delivery, fast. Main Street Imperial Taiwanese Gourmet 59-14 Main St., nr. …↓FOLLOW ME … I've tried the dumplings and the crispy chicken rice bowl and both were really good.” In February, Eater gave the restaurant two stars, the headline declaring, “Win Son Delivers One of NYC’s Most Thrilling Meals.” New York Times Hungry City columnist Ligaya Mishan has reviewed at least three Taiwanese restaurants in the past year or so. (Three Cup Chicken) Taiwanese specialties gourmet, Flushing: Consulta 2 opiniones sobre Taiwanese specialties gourmet con puntuación 4 de 5 y clasificado en Tripadvisor N.°365 de 733 restaurantes en Flushing. This new NYC space will be located in Gramercy at 115 East 23 Street, the international company will open in … View menus, maps, and reviews for popular Taiwanese restaurants in Nyc, NY. 108. Deals and promos available. In this video from our friends at Thrillist, take a peek at their massive spicy fried chicken sandwich and try not to drool all over yourself while doing so.. Named after Taiwan's country code, 886 serves a playful take on Taiwanese street food. 109. We ordered the three. Energetic and modern restaurant serving up Taiwanese classics with a twist. 109. See all OK Ryan Restaurant reviews, “For $5.50 you get a box full of white rice, pickled cabbage, meat sauce and either pork chop or chicken leg.” Get it delivered thru Caviar, hit em up below: What I had: (mild) and was thrilled when the food came out in under five minutes. 679 were here. 59th Ave.; 718-886-8788 This grandly named temple of Taiwanese cookery is just a gua bao’ … 886 is a new Taiwanese restaurant on St. Marks place in the East Village that is serving up modern takes on street and bar foods found on the island. "One dish worth getting here, the unfortunately named “Fly Heads” is..." Taiwanese Restaurant in Elmhurst, NY Sauteed Kidney with Scallion. - See 8 traveler reviews, 18 candid photos, and great deals for Zhubei, Hsinchu County, at Tripadvisor. Pig Heaven specializes in Taiwanese style cooking with only the best of ingredients. 110. Best Dining in New York City, New York: See 1,418,676 Tripadvisor traveler reviews of 13,315 New York City restaurants and search by cuisine, price, location, and more. Find the best Taiwanese Food on Yelp: search reviews of 49 New York businesses by price, type, or location. Best Taiwanese in New York, NY - Taiwan Pork Chop House, Taiwan Bear House, Win Son, Taiwanese Gourmet, Mama Lee, Nightmarket, 886, Ho Foods, May Wah Fast Food, Main Street Imperial Taiwanese Their noodle dish Char Kway Teow is really delicious as is the, doesn't) In the United States, Taiwanese dishes have often been swept under the vast umbrella of “Chinese food.” Until recently, only people who know their food geography could spot a restaurant … UPDATE July 15, 2020: ... One of the best taiwanese restaurants within 50 mile radius of NYC. Cuisines: Taiwanese. The restaurant combines northern and southern Chinese flavors and serves an assortment of Taiwanese appetizers, such as oyster pancakes and stinky tofu. They have punch cards for this place, but it's still under the old name --. Leave a Reply Cancel reply. Nyc's Taiwanese restaurant and menu guide. Taiwanese Restaurant in Flushing, NY. “Taiwan itself is a melting pot,” said the chef Vivian Ku, of the restaurant Pine & Crane in Los Angeles. Taiwanese Dishes You Must Try. Cost for two: $35. Best Taiwanese Food in London: See Tripadvisor traveller reviews of Taiwanese Restaurants in London. See all Win Son reviews, “I they're shaved ice is made from herbal jelly, and with the condensed milk it just tastes so good.” I ordered the. See all Xing Fu Tang reviews, “I love their taiwanese sausage with garlic, the first time i tried stinky tofu but my FAVORITE is the GUA BAO.” Explore full information about taiwanese restaurants in New York City and nearby. Easy online ordering for takeout and delivery from Taiwanese restaurants near you. Nearby Restaurants. Menus, Photos, ... 84-02 Broadway, Queens, NY 11373. Restaurants serving Taiwanese cuisine in New York City. A+ will be definitely coming back here next time I'm in New York City.” I had the firecracker tofu and Buddha bowl (vegetarian options). SpotAngels parking maps help you find cheap parking. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Taiwanese Specialties full restaurant menu, dish images and reviews. $16.75. I was a bit skeptical about it to the point where I wanted to change my order. Taiwan Pork Chop House offers authentic and delicious tasting Taiwanese cuisine in New York. See all KINGS JOINT reviews, “Spicy shrimp lo mein, shrimp or salmon rice bowls, shrimp dumplings , shrimp shumai etc...i was impressed with the quality of the food and great service.” Taiwanese food isn’t new to New York City—mainstays like Main Street Taiwanese Gourmet in Flushing and Taiwanese Specialties in Elmhurst have been operating in Queens for years. is a fried dough with a beef patty inside. We are a family-style restaurant, using fresh ingredients and family recipes. Got the three cup chicken, along w/the sticky tofu & spicy beef that was part of the 2-dish/1-soup deal. We are a family-style restaurant, using fresh ingredients and family recipes. said "it's okay, you'll be back" Best Taiwanese Restaurants in North York (Toronto): See 60 Tripadvisor traveller reviews of Taiwanese Restaurants in North York Toronto. A Note from Talking Taiwan host Felicia Lin: When I sat down to interview Trigg Brown and Josh Ku about their Taiwanese American restaurant, Win Son, they talked about their shared a love of food, and how they used to trek all the way out to Flushing just to get good Taiwanese food. Energetic and modern restaurant serving up Taiwanese classics with a twist. Fri & Sat - 11:30 am - 3:30 am. See all Nuan Xin Rice Roll reviews, “Very Fresh Noodles is nestled in Chelsea Market, but you'll know you're getting close when you see a long line.” Order Taiwanese online from Taiwan Pork Chop House - New York in New York, NY for delivery and takeout. 238 East 14th St. NY, NY 10003 (646) 669-8889. Zoom in to see updated info. Taiwanese Night-Market Inspired Restaurant Highlighting Braised Skewers Opens in Flushing Caroline Shin 11/11/2020 Jenna Ryan, Who Took Jet to Capitol Riot, Asks Donald Trump for a Pardon TAIPEI (The China Post) — Taiwanese-American chef Eddie Huang has announced the closure of “Baohaus,” his famous Pork Belly Bun (Gua Bao, 刈包) restaurant in New York City, following tough times amid the pandemic. Awesome food! Best Taiwanese Food in Taipei: See Tripadvisor traveler reviews of Taiwanese Restaurants in Taipei. Yeah! - This dish is definitely a centerpiece in Taiwanese cuisine. The 38-year-old author and chef was the inspiration for the hit TV show “Fresh Off the Boat” about the journey of an Asian-American in the U.S. View ratings, addresses and opening hours of best restaurants. See all Very Fresh Noodles reviews, “They also have house made drinks and a dessert dumpling topped with powder sugar that is absolutely to die for.” Best Taiwanese Food in Taipei: See Tripadvisor traveller reviews of Taiwanese Restaurants in Taipei. Headliner Kung Fu Tea & TKK Fried Chicken. See all A-Pou's Taste reviews, “Hidden gem! Bitter Melon with Dace Fish. “Excellent for quick bites or Taiwanese ice”, “Great addition to Vernon Blvd's dining...”, “decent pork chop rice. The menu features items such as our world famous Spare Ribs, Peking Duck, Grand Marnier Shrimp, Three Glass Chicken and many more delicious selections.


I had you at avocado, #amIright?
What you need:
1 slice of bread, toasted
Salt and pepper to taste
While your bread is toasting, start smashing the avocado until it’s to the consistency you would like. I like a few chunky pieces left over but to each his or her own! Add 1/2 lime (squeezed) and salt/pepper to taste. Use half of the avocado mix and place it onto your newly toasted bread. TIP: Use the rest of the avocado in your salad for lunch. EAT UP. It’s so yummy.
THE GREATEST PART. There are so many different ways you can avocado your toast. Add a sunny side up egg and red pepper flakes. Add scallions and tomato and feta. Add cream cheese and chia seeds. Add goat cheese and turkey bacon. Add tomatoes and basil. ENDLESS IDEAS.
I just had plain avocado today but I’m looking forward to trying all the different ways I can energize my mornings.


I remember my childhood days when my mom used to prepare Tok Dal on our special demand during summer season. I & my siblings used to enjoy this delicious dal having a mixture of sweet and sour taste. Today I will present this
1. Matar Dal/ Masoor Dal – 1 cup
2. Water – 2 cups
3. Whole cumin seeds – 5 teaspoon
4. Mango – 1 big raw mango
5. Mustard oil – 2 Tablespoon
6. Mustard seeds – 1 teaspoon
7. Red Chilli – 1 big dry
8. Ginger paste – ½ teaspoon
9. Turmeric powder – ½ teaspoon
10. Sugar – As per taste
11. Salt to taste
12. Water to dilute – 2 cups
1. Wash the Matar Dal properly and pressure cook it for 5-7 minutes with 2 cups of water, till the dal becomes soft and well cooked.
2. Take a pan and dry roast the cumin seeds on slow flame for 1-2 minutes, till it becomes crispy.
3. Now grind the cumin seed in a mixer or you can also roll it out with a belon on a hard surface to make a powder.
4. Now cut the green mango into thin slices and wash them.
5. In a pan heat 2 tabelspoon of mustard oil. Take mustard seeds and add to the oil, also add whole red chilli, ginger paste and turmeric powder. Let the mustard seeds splutter then add the mango slice to the mixture and fry it for few minutes.
6. to this mixture add the cooked dal and add 2 cups of water, salt and sugar. Cover the pan and let it cook in moderate flame for 10 minutes or cook till the mango slices becomes soft. When finally cooked add 2 teaspoon of roasted cumin powder.
7. Serve hot or even you can serve it as a side drinks accompanying lunch.


Team Lunch Review: Saint Anejo
Third time must be a charm, because we finally found a restaurant that we all loved for team lunch. This one was a double-whammy as we were celebrating Kat’s birthday as well, meaning we got to sample some cocktails, which never hurts! It was also the first 75 degree day of the year, so all of the windows were wide open and the breeze was perfection.
MICHELLE (the vegetarian) had the goat cheese and spinach salad:
I will officially gloat because I chose the restaurant this month and everyone was pleased. The service was exceptional. Stefani answered a myriad of menu questions and made sure we were aware of the fresh ingredients – purchased locally when possible. She brought us fresh chips and a trio of salsas. Two were varied degrees of smokey heat and one was a mild green salsa. We added guacamole which was made to order and perfectly limey. I had the goat cheese and spinach ensalada. It was simply delicious. The spinach leaves were big, none of that salad in a bag from the grocer. The goat cheese was soft and smooth. There were slivered almonds for crunch and the most interesting smokey grapes on the side. It was all topped off with a very light jalepeño dressing. I will definitely be going back but likely Stefani and her hubby Justin will be in LA by then and she will be a famous actress. We wish her the best of luck!
CARRIE (the picky one) ordered the burger with cheese and fries:
This was Michelle’s pick and she hit it out of the park. I loved the vibe, service and food. We had the best server, Stefani. She was great with suggestions and made the experience more enjoyable Again I went with a plain burger with cheese only (as if you had to ask). Who knew a Mexican restaurant could serve up one great burger! Cooked to my liking and the fries were great. They were seasoned with lime salt. Yummy. Can’t wait to go back and give their Mexican a try.
KAT (the omnivore) ordered the black bean and corn salad with chicken:
Michelle cheated. She got to pick lunch on the most beautiful day and planted me in front of the TV with baseball spring training games on and bought margaritas. How am I not going to have the best time here? I begrudgingly say that the salad was absolutely incredible, the salsas and guacamole were perfect, and Stefani the server is our new friend. Dangit. Really though, I love a salad that has just a ton of ingredients and different flavors, and this one delivered! The atmosphere of this place is much like the other M Street restaurants, with a cool, trendy feel, great cocktails, and delicious food. I’ll be coming back here many times!
Congratulations to Michelle on the all-around favorite pick for team lunch so far. Next month is Kat’s turn again – can her pick live up to Saint Anejo?
Michelle Froedge is a residential Realtor and Principal Broker in the Greater Nashville and Williamson County areas of Tennessee. “Mom” to four-legged fur baby, Tyler, Auntie to Zelamie, she is a vegetarian and sings in her spare time. Michelle has lived in Nashville and Franklin since 1997 and has been selling homes since 2004.


FONDANT SUGAR CANDY
15 lbs. sugar
3 lbs. high fructose corn syrup (Karo)
4 c. water
˝ tsp. cream of tartar
Dissolve the above ingredients by stirring and boiling the mixture until the temperature rises to 242° (a rolling boil, takes 15-20 mins.; clear liquid is under foam). Let syrup cool to about 190° then quickly stir & pour into molds (or into pie pans or wax paper-lined jelly roll pans). If using molds or fondant/sugar boards, don’t fill to brim; allow bee space for access. Allow 2+ hours to cool down and harden.
Stimulates brood production; apply in late February or early March.
1-1/2 c. (8 oz.) fat-free soy flour
˝ c. (1 oz.) Brewer’s yeast
Mix above 2 ingredients and add slowly to a sugar syrup: 1-1/2 c. (12 oz.) granulated sugar and 6 oz. hot water. Mixture of dry & syrup is like stiff bread dough. Press between sheets of wax paper. Place patty over cluster, with wax paper removed on bottom side for bees’ access.
www.sembabees.org (Southeastern Michigan Beekeepers Ass’n)


Martin Mashekwa writes
SOUTHERN province permanent secretary, Mwangala Liomba says the agriculture sector has a great potential to change lives of communities and improve the economy of the country if well managed.
Speaking when he graced a field day organized by the Zambia Seed Company (Zam-Seed) in Nantale area of chief Siachitema of Kalomo at Mr Daniel Mwanaboi’s farm yesterday, Mr. Liomba says government attaches great importance to the agriculture sector as one of the major drivers of the country’s economy hence the rolling out of various project aiming at improving the welfare of people.
Mr Liomba has since called on the farming community to crop diversify as a measure to mitigate the effects of climate change across either good or bad rain patterns in each farming season to realise maximum food production in their various locales.
“Agriculture is one major sector that has potential to change our lives and improve our economy, besides provision of food for households, it provides raw materials to various industries such as animal feed industries, bakeries, breweries, textiles, oil entities and so on. Government, is therefore serious about increasing food production and to support the agriculture sector in a series of various interventions it has engaged itself into,” Mr. Liomba stated.
He cited the just launched aqua-culture project for the youth and the diversification strides of crops such as soya beans, groundnuts, upland rice and sunflower initiative under the Farmer Input Support Programme (FISP) as measures taken by government to boost the agriculture sector.
Mr. Liomba commended Zam-Seed Company for its continued support to be a custodian of a wide range of crop seeds that supports crop diversification since the establishment of the seed company in 1980.
The Field day was witnessed by Zam-Seed managing director, William Rutherford at Mr. Mwanaboi’s farm who planted 40 hectares of ZMS 638 and 405 varieties giving him numerous metric tonnes of maize yield.
Kalomo district in Southern province boasts of being number three on maize national yields from Petauke and Mkushi districts.


Are you interested in the idea of growing your own fruit and vegetables? Growing your own fruit and vegetables is not as difficult as you might think and can even be fun!
Why grow your own fruit and veg?
It is a good way for you to be aware of where the food you eat comes from and it can also save you money. Fruit and vegetables can grow both indoors or outdoors – so wherever you live you can enjoy the simple pleasures of Scotland’s nature. In fact, here at the Young Scot office in Edinburgh, we are growing our own indoor garden – we have a selection of herbs and even strawberry and chilli plants!
Take a look at ‘Eating Local, Eating Seasonal’ to find out the best fruit and vegetables to eat at different times of the year. From this you can also find out the best time to seed and harvest.
You can also take a look at Scottish Natural Heritage's Garden for Food for inspiration.
A guide to growing your own fruit & veg
Step 1 - Getting ready
First of all you need to be prepared with the tools for the job!
You will need:
- Watering Can/Hose,
- Containers (Indoor planting)
- Trowel/Shovel (Outdoor planting)
Step 2 - Where to grow
Choose your location!
If your garden is indoors, choose a nice bright spot for your fruit and vegetables – perhaps a sunny windowsill or worktop.
If you are growing your fruit and vegetables outdoors, you need to choose a spot which gets a good amount of sun – ideally 6 or more hours per day.
Step 3 - What to grow
Now choose what you want to grow. It is a good idea to think about what fruit and vegetables you like to eat – there would be no point in growing things you didn’t like the taste of! They will usually come as seeds, bulbs or fully grown plants.
The soil you choose is also important in the growing process and a good multi-purpose compost should work well for most fruit and vegetables. If you are gardening outdoors you may have to prepare your soil before you start, take a look at BBC How to be a Gardener.
If you are creating an indoor garden you will need containers. They come in lots of different sizes and materials but the key is to make sure your container is deep enough for the roots of the fruit and vegetables.
Step 4 - Planting
Now that you have everything you need, it’s time to grow some fruit and vegetables. Always follow the instructions on the seed/bulb packet but in general you should do the following:
- Prepare the soil – if you have an outdoor garden you should even out the soil, in an indoor garden fill your containers with soil/compost but make sure your containers have drainage holes!
- Plant the seeds – tuck them into the soil and cover them over with a bit more soil.
- Water – give them a good amount of water.
Your seeds and bulbs will need a lot of care to start with, especially if you have an indoor garden. Indoor plants ideally like to be watered every day and fertilised once per month. Also, try to make sure the water is draining properly as they tend not to like sitting in water.
Outdoor plants don’t need as much attention but if it is particularly dry outside then you may want to give them some water!
Now let’s eat
The best thing about growing your own fruit and vegetables is getting to eat them. You will have chosen vegetables that you like to eat and there are so many recipes available that you will never be lost for new ideas!


Welcome to Subway!
Located in the FSS Firehouse Recreation Center
Bldg. 2502 E. Arnold Avenue
JB MDL McGuire
Hours of Operation: Daily 9:00am to 9:00pm
The Subway chain is famous for its made-to-order foot long and six-inch submarine sandwiches. Sandwiches are served on Italian, wheat and a variety of seasoned breads that are baked fresh daily in house. Choose from hot toasted or cold subs made to order with an assortment of meats, cheese, vegetables, gourmet inspired sauces and condiments. Trying to get or stay fit? The “under 6” menu features subs with six grams of fat or less with nothing short on taste. Along with the best subs in town, breakfast selections and soup are offered daily.
This Subway is the 276th store to open on a military installation and owner Sharon Smith is proud “to bring Subway’s delicious, fresh products to the people of JB MDL” and welcomes everyone to stop by and try their world famous subs.
Subway was founded in 1965 in Bridgeport, Conn., by a then 17 year old Fred DeLuca with a $1000 loan from a family friend, Dr. Peter Buck. Today, Subway is the world’s largest submarine sandwich franchise with more than 32,000 locations in 611 countries. Recently, Subway surpassed McDonald’s with the number of locations open in the United States, Canada, Australia and New Zealand.


This almond streusel recipe was inspired by my last trip to Berlin. I stumbled across an amazing bakery called Zeit Für Brot. Alongside the array of amazing cinnamon rolls (which I ate quite a few of) was a cake with a berry filling and a traditional streusel topping. It was great, the crunchy topping added great texture to the cake.
I've added ground almonds to this streusel recipe, but that's mainly because I consider ground nuts, especially almonds, to be one of my key ingredients for baking.
I use this almond streusel to add a crunchy topping to my Raspberry Streusel Friands, but it's also the base for my Whisky Oat Crumble which I use as the topping for my apple crumble.
Plain flour (or gluten free)
- Combine the dry ingredients in a bowl and mix together
- Melt the butter, add the dry ingredients and mix thoroughly
- Bake at 160C fan for 15 minutes, or sprinkle uncooked over fruit crumbles or cakes before baking


In an effort to improve nutrition and health of primary school students, Zomba District Agricultural development office with support from World Food Programme on Tuesday day reached out primary schools in Zomba with food and food preparation training.
According to acting communication officer in department of extension and nutrition of Zomba district agricultural office Chikondi Mngerezi, the office donated food and trained school officials on how to prepare various nutritious.
She said trainings were conducted to ensure that students are fed with food containing four food groups.The food prepared during training were Soya with porridge, rice with porridge,rice with beans and futali.
She added that the programme aims at improving well being and performance of primary school students in Zomba.
The programme is being funded by World food Programme.
By Willard James Phiri


Wittrup Seafood A/S packs and processes fresh blue mussels for export and retail. The company yearly produces about 4000 tons of mussels and occupies about 30 employees.
Wittrup Seafood A/S is mainly self-sufficient in mussels. The company commands a fleet of 4 ships and has fishing licenses for the Isefjord on Zealand and the East coast of Jutland. Through a salesoffice in Horsens the majority of the mussels from Wittrup Seafood A/S are exported to large retail chains in Europe, the rest is sold to Danish fishmongers and restaurants.
Wittrup Seafood A/S was founded in 1989 by the two brothers Stig and Rasmus Wittrup. Today the company is one of the largest suppliers of fresh mussels in Denmark.
Wittrup Seafood – Shellfish within reach.


Our holiday plans may look different this year because of the pandemic, but we can still keep our spirits high through traditions like baking special family recipes.
From our kitchens to yours, here are a few of our staff’s favorite holiday baked goods:
Please stay safe this holiday season and keep our community healthy by wearing a mask outside your home, limiting indoor socializing, maintaining 6 feet of distance from others, and washing your hands often. Happy baking!
“Pakhlava (or baklava/baghlava) is a delightful crunchy sweet dessert that is enjoyed (and claimed!) across the borders throughout the Middle East, Central Asia, Eastern Europe and of course, by the millions of immigrants that make up the quilt of cultures in the United States. We may have many strong cultural differences, rivalries, and territorial feuds, yet we are all united by pakhlava. Making pakhlava in my Armenian family has become an annual tradition during the holidays. My mom made it and gifted it to her spiritual friends and teachers as a “thank you” every year when we lived in Argentina, putting her special magic into it. I continue sharing that tradition (albeit only in December!) with my close friends and colleagues at Mary’s Center, and when I get compliments or recipe requests, I remind them that…the secret’s in the magic you put in the syrup!! I hope you add your own magic and tradition onward! Pari Akhorjag (Enjoy!)”
— Alis Marachelian, Senior Director, Community Health Initiatives & Strategic Alliances
- 1 box of filo dough (approximately 18 sheets per box, found in frozen dessert aisle in supermarket next to puff pastry)
- Bag of nuts of choice – walnuts, almonds, pistachios are usually the ones used (please be mindful of nut allergies of the recipients!)
- Sugar – the healthier (cane, coconut, brown unrefined) the better
- Unsweetened Butter – yes, the best you can find…you will need a lot of butter, almost one box per tray!
- First, prepare the syrup. Melt 2 cups of sugar per 1 cup of water and bring to a boil in medium heat and slowly stirring.
- Add a cinnamon stick broken up, a palm full of cloves, and cardamom seeds to infuse with flavor. You will need to add a tablespoon of lemon as soon as you start seeing the boiling bubbles turn big in size. That’s when you know it’s done!
- Next, prepare the nut mixture. In a food processor, chop the nut or nut mixture of choice from above list with 3 tablespoons of sugar, 1 tsp of cinnamon and clove. Set aside.
- Divide the filo dough into 2 equal parts (if 18 sheets, 9 for top layer and 9 for bottom layer).
- Melt the butter on a slow heat until liquified.
- On an oven tray, start layering each filo dough and brushing each layer added with butter. Dough and butter, dough and butter until you finish the bottom layer.
- Add the entire chopped nut mixture and start the layering process alternating with the butter for the entire top layer.
- Make sure the top layer is lathered generously with butter and with a good knife, start cutting into diamonds or squares prior to baking
- Bake for approximately 25-30 minutes at 350°F or until the top layers starts showing the golden look
- As soon as it comes out of the hot oven, with a ladle, generously pour the magical syrup!
- Let it cool (if you can handle the wait) for 30 minutes before tasting!
“My husband Miachel’s grandmother who was Greek made these cookies for him when he was a young boy. Miachel taught my Colombian mother how to make them and she made them for the holidays while she was with us on this earth. For the last 15 years, Miachel makes them four to five times a year on special occasions. Our daughter Amalia has learned how to make them and is keeping this recipe in a special file to continue the tradition. In the meantime, she and I enjoy sitting down and savoring these delicious cookies with coffee whenever Miachel makes them for us.”
— Maria Gomez, President and CEO
- 1 cup (2 sticks) unsalted butter at room temperature but not melted
- ¼ cup confectioners’ sugar (powdered sugar)
- 1 egg yolk
- ¼ cup brandy
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ⅓ cup sliced blanched almonds (crush these slices into small pieces)
- ¼ cup rosewater (if you can’t find this don’t worry)
- Heat oven to 350°F. Place rack on the lower half of oven.
- Beat the soft butter until pale and fluffy.
- Add confectioners’ sugar and egg yolk to butter and beat until creamy.
- Beat in the brandy and vanilla.
- Mix the flour and baking powder together in a separate bowl and set aside.
- Mix the butter mixture at low speed, and add flour mixture in small amounts. The dough will be soft and will leave the side of the bowl.
- Mix in the granulated sugar and almonds until blended.
- Take about a tablespoon full of dough, roll into a ball and flatten between the palms of your hands to make a 1/2 inch thick disk. Place on ungreased baking sheet.
- Take your finger and make an indentation on each cookie.
- Bake for 30 minutes. Cookies will just begin to look colored.
- When cookies are ready remove from the oven, add a drop of rose water to the indentation (if you can’t find rose water the cookies will still be good).
- Let cookies cool. Roll in confectioners’ sugar and store in closed container.
Grandma’s Banana Bread
“This is a mildly sweet and moist quick bread that everyone loves. On top of being delicious, Grandma’s banana bread represents family tradition, connection, and love as I learned to bake with my grandma and mom. This is a recipe that has been passed down 4 generations starting with my great grandma, who I was named after. Enjoy!”
— Michelle Maxberry, Assistant Director, Corporate Partnerships and Events
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter or vegetable oil
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cups mashed bananas (about 4 small)
- Optional add-ins: Toasted walnuts or pecans, chocolate or peanut butter chips, blueberries (Note: Toss with a bit of flour to keep them from sinking to the bottom of the loaf)
- Preheat oven to 350°F. Grease and flour (or line with parchment paper) a 9×5 loaf pan.
- Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
- With a hand mixer on medium, combine butter and sugars in a medium bowl until fluffy. Add eggs and vanilla and mix well. Stir in mashed bananas.
- Add dry ingredients and mix just until combined.
- If using any add-ins, mix gently into the batter.
- Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. Do not overbake.
- Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.
“My mom made these peanut clusters for our cookie platter every year, and no matter how busy I am, these are the one cookie I make every year too, because they are so easy. And my kids always love to help (and lick the bowl 🙂 ) Once my mom put a pan of these on top of our car in the garage to cool faster and got halfway down the driveway before she remembered them!”
— Judy Kittleson, Adult Education Coordinator and NEDP Manager, Briya Public Charter School
- 1 bag of semisweet chocolate chips (could also substitute milk chocolate chips)
- ½ bag of butterscotch chips (could also mix in some peanut butter chips)
- 1 bag of peanuts (any kind is fine, but my mom always used Spanish peanuts)
- Melt chocolate chips and butterscotch chips in a double boiler or in the microwave.
- Add peanuts and mix until they are coated with chocolate.
- Drop by teaspoonful onto a cookie sheet or waxed paper. (If you have some chocolate left in the bowl at the end, you can toss in some Cheerios or puffed wheat or anything else you would like to eat covered with chocolate!)
- The clusters will harden as they cool. Keep refrigerated and enjoy!


Dinner last night was one of those simple, but glorious, popped-into-your-head dinners. I was laying on the couch thinking about what we had in the fridge, and thinking about how i did not want to eat more graham crackers and chicken soup, so i instructed the BF to make this tortilla zucchini pizza (!) :
Deeelicious. and ridiculously easy. He is such a good cook : )
The Tortilla Zucchini Pizza:
1 whole wheat tortilla from Trader Joes
crumbled up goat cheese -TJs as well
1 whole onion
4-5 whole cloves of garlic, smashed up - bf smashed them with the side of a knife
salt + paper to taste
pinch of garlic powder
heat a skillet with some olive oil, chop up the onion and saute it in the skillet on low temp until nice and carmalized (will get light brown), ad in the zucchini and saute a little longer until soft.
put a little olive oil on top of the tortilla, then pile on the sautéed veggies, the crumbled goat cheese, smashed garlic, and salt/pepper/garlic powder, and stick it under the broiler for about 10 min! Watch it though - it cooks quickly
my greenlicious dinner:
next to my 2 slices of pizza is a romaine salad with some cucumber, green pepper, baby carrots, and shredded chicken that bf made in the crock-pot thursday night. This chicken is great! It is SO EASY and is very versatile - you can cook it up one day and use it all week in soups, on sandwiches, on salads - anything! Will the post the recipe he used soon...


News and Events - FACT SHEETS
Egg Allergy Awareness
As you are aware our site is a Nut, Fish, Kiwi, and Egg, Free Facility. Below is an article that contains more information on Egg Allergies, how they are started, and why, as well as contains some information on how to introduce eggs to your children, some safety tips, as well as a list of some food ingredients that may indicate the presence of eggs and which to avoid. We recommend that when bringing food to the centre you please read the labels carefully to ensure that the food is safe to eat around the other children that may have allergies.
We have many things going on at our centres. Please take a look at the calendar below to see when the next meetings and events are.


Finally stopped by this neighborhood coffee shop that Instagrammers have loved for a long time. Very pleasantly surprised by how nice of an experience this simple lunch was.
A quick food tour from my Toronto trip earlier this month. You might be hungry after reading this post.
I asked for affordable quality coffee in Hong Kong, and here’s a list of recommendations from YOU!
Hong Kong is an expensive city, where we often compromise quality for price, or the other way around when we’re looking for a good time out.
Welcome to Holy Eats where they have it all – from great Happy Hour deals to affordable quality food, and a guaranteed fun night out.
We all say Hong Kong is heaven for food and shopping. One of the locals’ favorite cuisine type is the hot pot. With many Asian cultures having their own take on hot pot, we’re going to break it down for you.


Easy Ice Cream Cake
Really, who doesn't love a good ice cream cake? Now you don't have to get one from the store because our Easy Ice Cream Cake is just that -- easy! And we can bet no one will ever want the store bought kind again!
Chilling Time: 6 hr
What You'll Need: 1 pint vanilla ice cream, softened 1 (8-ounce) container frozen whipped topping, thawed 1 (4-serving-size) package strawberry-flavored gelatin 1 (10-3/4-ounce) package frozen pound cake, thawed and cut into 1-inch cubes 8 strawberries Watch How to Make Fresh Jam What To Do: Line a 9- x 5-inch loaf pan with plastic wrap, extending over sides. In a large bowl, combine ice cream, whipped topping, and dry gelatin; mix well. Stir in cake cubes and pour into prepared pan. Cover with plastic wrap and freeze 6 to 8 hours, or until firm. Remove from pan, invert onto serving platter, and discard plastic wrap. Garnish with strawberries, then slice and serve. Store leftover ice cream cake in freezer. Notes Drizzle with hot fudge before serving for that extra special touch! If your gang loves ice cream as much as we do, you'll also want to try our Banana Split Bombe! For more great recipes and tips, click here. Read more at http://www.mrfood.com/Misc-Desserts/Easy-Ice-Cream-Cake#HAx9lMyhEtrIGjAi.99


Mills of Excellence
For producing high quality rice a high-quality mill is required, where the paddy can be refined and processed into rice.
Our mill features the latest of technologies and machinery required for global quality rice processing, which in turn has made us a premium name in the arena of rice. The rice mill is located in Bidhannagar, Dist Darjeeling which is in close proximity to the paddy growing regions.
The rice manufactured from our mill is of the highest quality and standard. It is certified making it one of the top selling rice mill brands in this region.
Recently, we have started our new Rice Packaging and Grading unit at Karnal, Haryana. This plant will pack all varieties of Basmati & 1121 Rice. The quality Packed will be as per Export standard.


Boston families! We are excited to inform you that Boston has been added to the emergency feeding sites in APS due to the pandemic. Your families and other APS families will be able to come to Boston to pick up meals daily starting next Tuesday, June second. Meal services will be Monday through Friday from 11:05-11:30 and each student will receive a breakfast, lunch, and dinner in their pick up bag. Additional meals (7 total) will be given out on Friday to last families through the weekend. This meal pick up will continue through the end of July. Please spread the word to your neighbors and keep your families safe and healthy.