Timings for the Turkey
Getting the timings right for Christmas dinner can seem a nightmare, but if you follow our step-by-step guide, you shouldn’t go wrong.
Plan aheadThe secret to taking the strain out of Christmas for the cook, is to plan as much as possible well ahead of time. There are many elements of the meal that you can freeze, or pre-prepare which will free up your time on the big day itself to concentrate your efforts on the turkey. Yorkshire puddings, sauces, starters, desserts can all be made in advance and popped in the freezer, whilst vegetables can be peeled and prepared the night before.
How many are coming to Dinner?The first thing to do is to know how many you’re cooking for and buy a turkey which amply allows for second helpings, extra carvings for Boxing Day and hopefully sandwiches for a few days afterwards! As a guide, a 12-14 lb (5.5-6.5 kg) turkey will comfortably feed most families.
Weigh the TurkeyOnce you get your turkey home, make sure you weigh it again (as there can sometimes be some variance). Bathroom or luggage scales can come in handy here if your regular kitchen scales are struggling, but remember to protect and clean any surfaces which come into contact with the raw meat. Once checked, you can then work out your timings accurately.
Write Everything Down!At this point, it is useful to grab pen and paper and write everything down. Whilst you think you can hold the timings in your head, there is so much else happening on Christmas Day, it’s easy to lose track. Keep your timetable to hand – perhaps stick it on the wall near your oven – for easy checking throughout the day.
Work out your TimingsA rough guide to roasting turkey is to allow 20 minutes cooking time per lb plus 20 minutes. All birds and ovens vary, so these timings are only approximate, but by doing a simple test, it is easily possible to check if the meat is cooked. To work out your plan, decide what time you wish to serve dinner, then allowing for any last-minute panics, work backwards to determine the time your turkey should go into the oven. If you are stuffing your turkey, don’t forget to allow time to do this beforehand.
Cooking TemperaturesTurkeys should always be brought to room temperature before cooking (so remember to take out of the fridge the night before!) and started off in a very hot oven for the first 30-40 minutes of cooking time depending on the size of the turkey. This ensures any ‘bad’ bacteria are killed and that heat can penetrate fast into the main cavity of the bird. The oven, then, should be pre-heated to 425 degrees F/220ºC/gas mark 7.
At the end of this initial period, the temperature should be turned down 325 degrees F/170ºC/gas mark 3 for the majority of the cooking time. About an hour from the end, remove any protective foil or bacon you may have used to stop the breast from drying out and again increase the temperature of the oven to 400 degrees F/200ºC/gas mark 6. This will help the skin to crisp and brown off nicely. During the next half hour, baste the turkey as many times as possible to help keep the meat succulent and juicy.
30 to 45 minutes before you wish to serve dinner, take the turkey out of the oven and leave to rest or ‘relax’. This helps the juices which have risen to the surface during cooking, to return to the meat and keep it moist. It will be quite happy left waiting whilst you then finish off the vegetables and make the gravy.
Sample TimingsAs an example, if you have a 14 lb turkey you will need to allow 5 hours for it to roast (15 x 20 minutes) so to serve lunch at 2.00pm:
- Put the turkey in the oven by 8am (which allows for resting)
- Give it 40 minutes at the high temperature
- Then cook until 12.30pm at the lower temperature
- Raise the temperature again and baste the turkey
- It would then be removed between 1.15p.m - 1.30pm for serving at 2.00pm.
Checking the Turkey is CookedIf you are unsure whether the turkey is cooked, take a skewer and insert it just under the thigh joint. If the juices which bubble up run clear, then it is cooked, if they are still pink, then return to the oven.
Above all, don’t panic – your meal will be wonderful and all will enjoy!
Take a look at some more ideas for Christmas day food.


(PCM) Over the course of five episodes, Food Network will displace seven chefs away from their kitchens and drop them in some of the most extreme locations for the second season of Extreme Chef. The scorching deserts of California to the exotic jungles of Thailand will test the chef’s physical prowess, mental toughness and culinary skills as they tackle seemingly impossible culinary challenges. TV veteran and seasoned world traveler Marsh Mokhtari will host this riveting season.
Each episode includes challenges judged by a rotating panel of notable guest judges, with the bottom two chefs facing off in a final showdown to determine which chef stays for another grueling week. In the end, one chef can pride himself as the most Extreme while taking home a $50,000 grand prize. Special guest judges this season include Simon Majumdar (Next Iron Chef judge, food journalist), Ben Sargent (host of Cooking Channel’s Hook, Line & Dinner), and Troy Johnson (host of Crave, food critic and journalist).
When the show kicks off August 16, the seven competing chefs will begin where the world ends: in a post-apocalyptic wasteland. Really it’s Salton City, California, but it’s nonetheless an abandoned wasteland. There, the chefs will have to scavenge for their ingredients and tools, meaning creating cooking tools and start a fire – with only 60 minutes! After that pressure and the use of freeze-dried foods, one chef won’t survive.
So brush up on T.S. Eliot and be ready for some extreme conditions and competitions to get underway! You won’t want to miss a second of it.
Season Premiere of Extreme Chef airs Thursday, August 16 at 10/9c on Food Network.


We love our School Garden!
We are delighted to be the first school in Fort McMurray with a garden.
Our garden includes a shed and outdoor fenced area, with 7 experimental outdoor composters,
to help us compost plant stems, and more of our organic lunch waste.
Through this process students are learning about
- where food comes from and what’s involved in growing it.
- how plants grow.
- how to care for the environment. Growing your own food reduces pollution – less transporting and packaging.
- being a good global citizen. If more people grow food, there is enough food for all.
- how gardening is healthy for you! Healthy food, healthy air, healthy exercise.
- the needs of plants and animals and our connection to the food chain.
- solar energy
Seeds are planted by interested classes. The garden is maintained and harvested by student Gardening Leaders.
In the summer it is tended by volunteer families. It is a beautiful part of our school!
Thanks so much to Regional Municipality of Wood Buffalo and BP Oil A+ For Energy for assistance.
Check out our School Garden website.


Terrapin Café (1580 Eastshore Road, Bodega Bay, CA 94923)
A short walk from the bay itself, the Terrapin Creek Cafe sits in a quaint egg-blue building. It was set up by two restaurateurs from San Francisco (who married each other and moved here) and serves up locally-caught fish dishes and sandwiches. They only serve fish that’s in season and available locally. We tasted some delicious fish stew and sweet corn chowder. Crab was off the menu because the Northern California crab catch has been dwindling in recent years.
Roadside Café (1580 Eastshore Road, Bodega Bay, CA 94923)
Next to the Terrapin is a small café with comfy armchairs and a homely feel. Run by a father and daughter team who bake fresh cakes and bread, and serve good coffee, the cafe also serves as a community hub for the local art scene. They are also keen wildlife enthusiasts, and told us of an off-the-beaten track road that is excellent for spotting Californian raptors, hawks and turkey vultures (many of whom could be heard shrieking as they circled in the trees above the car park).


Whether you grew your own starter from scratch or received one from a friend, your starter will need to be maintained, that is fed. Over time, you will learn to adjust your feeding schedule to best suit your needs, but if you are relatively new at this, we suggest a feeding option in 1: 3: 3 ratios, that is: 1 part starter: 3 parts water: 3 parts flour Examples 10 g starter + 30 g water + 30 g flour 5 g starter + 15 […]
How to maintain a sourdough culture
Main features: thin crust, open crumb Type of dough: medium hydration dough Flours used: white wheat flour, strong bread flour (we also used Infibra and kamut flours for an improved flavor profile, please see details below) Tips for a correct execution: Folding the dough during bulk ferment Long cold retarding the dough for a rich taste profile Short baking time in a properly heated oven Pairing: prosciutto, pancetta, salamis, cheese, hummus, salads, you name it. Focaccia in one of the ancient breads of this world. […]
The story behind ‘Homebakers by Grain Trip’ cannot start without first mentioning our “big brother”. With Grain Trip, we dreamed of taking everyone who visited our bakery on an exciting journey around the world, where they could discover the tastes and treats of new destinations on each visit. We were homebakers for a very long time until we could make Grain Trip Bakery a reality. We opened its doors in April 2018, bringing 100% sourdough breads and tasty pastries, filled with love and character, to our hometown of Bucharest in Romania.


65% cacao content
Because coffee and chocolate go so well together. In this bar, our fresh-roasted Oaxacan coffee beans are embedded in this sweet dark chocolate for a satisfying crunch and extra energy boost!
Ingredients: Roasted cacao nibs, raw cane sugar, cacao butter, coffee beans, vanilla pod, sea salt.
Suggested Retail Price: $8.00/Bar
Bar Dimensions: 9.4cm L x 1cm W x 21.6cm L
Case Dimensions: 16.5cm L x 10.3cm W x 22.5cm H
Master Case Dimensions: 50.8cm L x 35.56cm W x 25.4cm


Among the Iranian nation, bread is recognized as ‘barakat’ meaning God’s blessing. Iranians treat bread with respect due to its holy place in their ancient culture.
The traditional Persian cuisine is interwoven with a wide variety of breads since it is considered as the main food of the Iranian people and its consumption in the daily diet is very common.
In addition to countless kinds of flatbread that are baked throughout the country, numerous types of bread are produced by the ethnic groups. Sangak, Barbari, Taftoon, and Lavash are the most popular kinds of bread, which are prepared in different composition, shape, size, texture, color, and flavor.
Here are some of the most popular flatbreads popular in every corner of the country, and even outside the country:
Sangak is one of the most common and popular breads in the country. It is considered as one of the national breads of the Persian cuisine. Its shape can be either triangular or rectangular, and it comes in two main varieties: plain and special, which is topped with poppy and sesame seeds.
Barbari is wheat-based and leavened flatbread that is made into an oval shape. It comes in a light golden color and airy inside.
Taftun or taftoon is a Persian word that is derived from ‘tafan’, meaning heating or burning. Wheat flour, milk, eggs and yogurt make the main ingredients of this bread.
Taftoon is mostly eaten with kebabs, but it can be also consumed with cheese and tomatoes.
Lavash is one of the most widespread types of bread in Iran that is prepared in a thin and soft form.
There is a tremendous variety in flavor and texture of this bread in Persian cuisine.
Shirmal is a traditional Iranian flatbread that is characterized by its strong saffron flavor and yellow color. The bread is traditionally baked in a tandoor oven and served warm, preferably with soups.


I don’t usually do the foody thing — I love to cook and give dinner parties, I’m just not into the whole sharing recipes thing — but my dad sent this to me this morning and after a little surfing I think I’ve found enough sources to convince me that this is real. One source says you can freeze these. I love the idea of making and freezing uncooked omelets.
Crack two, large or extra-large eggs into a quart-sized Ziploc freezer (very important) bag.
Add whatever omelet ingredients you like such as vegetables, cooked meats and cheeses to the bag.
Seal the bag, being very careful to squeeze out as much air as possible, and then shake to mix the eggs and ingredients.
Drop the bag into a pot of rolling, boiling water for exactly 13 minutes.
One large pot may accommodate six bags. For more omelets use additional pots of water.
Lift the bag out with tongs and open carefully to avoid burns from escaping steam (think microwave popcorn).
The omelet will roll out easily onto the waiting plate.
If you try this at home, let me know how it works out and any alterations you may make. I’m going to give it a whirl this weekend.
And just think, with a bottle of chilled champagne and several bag-o-omelets in the fridge, you’ve got the perfect late night snack or morning-after breakfast just waiting to be shared.


Happy Hour Menu
Monday thru Sunday 4pm – 7pm
Blue Sweet Potato Fries – 5
Sweet potato fries, topped with melted gorgonzola cheese,
drizzled with aged balsamic
Artichoke & Spinach Dip – 7
Fresh artichokes mixed with roasted garlic and sauteed spinach whipped
with cream cheese, baked and served with tri-colored chips
Coconut Onion Rings – 5
Jumbo, colossal onion rings, battered in coconut. Fried to
perfection and served with an Asian BBQ sauce.
Buffalo Bites – 6
Bite-sized chicken tenders, tossed in our house buffalo sauce.
Served with blue cheese.
Nachos – 10
Tri-colored corn tortilla chips with chili, cheddar, olives, tomatoes,
onions, jalapenos and sour cream.
Chili Cheese Fries – 6
Chef’s chili served over our house fries, covered in cheddar cheese


For more recipes please visit our Facebook page.
• 2 lbs. of peppered and salted flank steak, lightly pounded thinner
• 1 medium yellow onion, chopped
• 1 garlic clove, diced finely
• Cooking quality string
Stuffing: Your favorite recipe or mix is okay; sauté the onion and garlic for 10 minutes before mixing with the dressing.
Spoon the stuffing mix onto the flank steak, leaving about ¼ inch around each edge. Roll and tie with cooking quality string. Place a ½ cup of red wine and water in the bottom of a baking dish; add the flank steak roll. Bake in a 350 degree oven until well done.
Mexican Corn Salad
• 1 8oz. can corn nibblets
• 1 8oz. can black beans, rinse and drain
• 1 small red onion, diced
• 20 small red cherry-type tomatoes, whole
• ½ cup of jicama, peeled and diced
• 1 bunch fresh cilantro, chopped
• ½ tablespoon of mild chile powder
• Pepper and salt to taste
Toss the prepared ingredients and your favorite olive oil and vinegar to taste. Serve on a bed of mixed greens from the Salinas Valley. Enjoy with a glass of J. McFarland, Santa Lucia Highlands Pinot Noir.
Preheat oven to 350 degrees.
• 3 small hard shelled acorn squash, or 6 mini pumpkins
• 12 ounces ground Italian pork sausage
• 1 whole egg (whisked)
• 1 cup course ground Italian seasoned bread crumbs
• 1 tbsp. minced fresh sage
• 1 tbsp. minced fresh Italian flat leaf parsley
• Salt and pepper to taste
If using acorn squash, cut each in ½. Slice a small portion off the bottom of each half so it stays flat. If using mini pumpkins, slice off the upper one-fourth of the pumpkin.
In a medium bowl mix the sausage, egg, bread crumbs, sage, parsley, pepper and salt. Mix well. Fill each acorn squash half or pumpkin with the stuffing mixture about ½ inch above the rim.
Place the quash or pumpkins on a baking sheet lined with good quality baking parchment. Bake approximately 35-40 minutes or until the filling is firm and begins to pull away from the sides and the squash or pumpkin shell are easily pierced with a knife.
Serve with nice crusty bread, a hunk of excellent Monterey County cheese and a glass of chilled J. McFarland, River Road Vineyard, Santa Lucia Highlands Riesling.


EISENBERG HAS PRODUCED THE FINEST CUTS OF MEAT FOR OVER 75 YEARS
Since 1929, Eisenberg Sausage Company has produced the highest quality gourmet deli products. Today, the 3rd generation of Eisenbergs continues the tradition of providing premium gourmet deli and top service for their customers.
Eisenberg creates the tastiest hot dogs using state-of-the-art processing and packaging plants. Everything is produced in the “old tradition”, bringing together the finest cuts of meat with aromatic seasonings, formulated to cook up perfectly and deliciously every time.
This great tasting hot dog is now available at all Marcus Theatres concession stands!
- For birthday parties, facility rentals or emergency contact information please call: 262-798-4099
- Party/Meeting Rooms
- In-Theatre ATM
- Big Screen Bistro
- Take Five Lounge
- Dream Loungers


We serve a variety of food here at Golden Valley in Mesa, AZ. Our menu offers singapoor noodles, honey chicken, spicy pork chops and more! We are located west of interstate 87 at the corner of S Ext Rd and W Baseline Rd. We're not far from Stripe Show Golf Club. Order online for carryout!
CuisinesAsian Cantonese Chinese
AtmosphereCasual Dining Good For Group
Food TypesComfort Food Family Style
Service OptionsFree Parking
|Mon - Fri:||11:00 AM - 9:00 PM|
|Sat & Sun:||Noon - 9:00 PM|


The global food system is struggling under the combined pressures of a growing population, climate uncertainty and volatile market forces.
Lots of information is important to how we farm and feed the world. Farmers need to know the weather forecast to plant and prepare their crops, food merchants need market information to trade and make a profit, aid groups need to know where malnutrition is most prevalent to target their programmes, and consumers want to know the risks and nutritional value of the food they eat.
As more of this information is being collected and made available as open data, it can be used in countless ways: from preventing drought, pests and diseases, to ensuring food security and food safety.
We are working to highlight how to improve agriculture and nutrition with open data.
Through applied research, open discussion and sector-focused events, we are exploring what works, what the challenges are and what our global priorities should be. We are seeking input from experts in the field, engaging them to join the discussion as ODI Members, bloggers and advisors. We want to harness the value of open data to inform decision making, boost innovation and promote transparency in agriculture and nutrition, from farm to fork.
‘How can we improve agriculture, food and nutrition with open data?’ written in partnership with the Global Open Data for Agriculture Initiative, presents 14 use cases showing how open data can be useful in agriculture, food production and consumption, and outlines priorities for reaching its full potential.
Our ODI Futures event in December 2015 will gather experts in data, agriculture and nutrition to discuss priorities and opportunities, and help set the agenda for improving agriculture and nutrition with open data in years to come. Watch this space for registration details.
Join the discussion


|Laksa is a spicy noodle soup popular in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur)|
|Kolo mee or Mee Kolo Kolo is a type of Sarawak noodles dish and is characteristically light and tossed in a transparent sauce. Kolo Mee is Sarawakian Chinese favourite. It is served any time of the day - for breakfast, lunch or even supper.|
|A popular dish in Sarawak, midin A popular dish in Sarawak, midin is a type of wild plant which grow in low land in secondary forest and open spaces such as rubber plantation. Scientifically known as stenochlaena palustris, the plant lives in the same season as rizomataus and epiphytic. Midin is one type of jungle ferns that can be found in the tropical South East Asia countries. In Sarawak, these can be found in abundance, and it has become a very familiar vegetable dish especially in restaurants.
Locally it is also being called milin or bilin. Before the commercialization of midin, the Dayak has been consuming midin for a very long time. However, they normally consumed the more leafy portion of midin which is also known as Paku Merah. It is identified by its red color, and it'll turn to green when it is fully mature and become inedible. Since only the leaves are used and it produced less bulk when it wilted, they normally will add-in a bit more water to this stir-fried dish, or added into simple 'one-dish' soup which consist of few types of protein and vegetables.
|Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam Pansuh is typical among the people in Sarawak, Malaysia and also popular in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.|
|Terubuk fish are famously known among the people of Sarawak as their food delicacies with exceptional taste and originality.|
|Umai is a traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies , salt and lime juice.|
|Ambuyat Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local delicacy in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut. Ambuyat is eaten with a bamboo fork called a chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties.|


Food is fun. Food is fuel. And the type of food we eat directly affects our minds and bodies.
Now, we don’t have to eat healthy all the time. And we don’t necessarily have to follow strict guidelines. But when our daily diet doesn’t align with the feelings we want to feel or the life we want to live, then we’re not in sync with what’s truly important to us.
Therefore, we need think about food as part of our overall lifestyle. Whether we value relationships, conscious consumerism, body building, healthy organs, warding off preventable diseases, reducing waste, reducing animal consumption, or the like, we need to understand how food plays a role in our lifestyle goals and choices.
And then we need to prioritize food in such a way that reflects our goals and choices.
Remember, we are what we eat. So, let’s assess who we are or who we want to be, then align our food decisions accordingly.


Choose between our antipasti, pizza or pasta that is prepared exactly as we want it.
Why not try our popular burgers?
Have a nice meal!
With sesame seeds, parmesan cheese and olives.
Mozzarella sticks 4 pcs 65: -8 st 120: -
With cucumber sticks and a spicy tomato sauce.
Cheese and charcuterie tray 2 pers 160: -4 pers 300: -
Basilico’s Italian delicacies
Prosciutto, Milano salami, Truffle salami, different Italian cheeses, fruit and biscuits.
2021 © Basilico | All rights reserved.


OK, try this in a fruit cup ...
Layer of sliced banana (half the cup)
Thin layer of brown sugar/cinnamon mixed to taste
Layer of sliced peaches (other half of the cup)
Microwave until hot and the juices run together - experiment with times - you don't want the fruit to go mushy.
Mix cream cheese, cream, and a little icing sugar in a bowl ... what you're looking for is a very smooth topping with the consistency of whipped cream.
Glop it on the fruit.
Back away as the people you have blessed with this amazing dish rush to worship you.


I love chocolate lava cake. LOVE IT. There's nothing that I could love more as far as desserts go. So delicious... But I always thought that it would be so complicated to make. Boy, was I wrong! Here's the recipe for them and who knew it was only 5 ingredients?!
Chocolate Lava Cake:
4 oz bittersweet chocolate, finely chopped
4 oz (one stick) of butter
1/4 c. flour
3/4 c. sugar
Preheat oven to 400 degrees. Grease 4 large ramekins and "flour" them w/ the cocoa powder. Melt the chocolate and butter together in the microwave (watch carefully!) or a double boiler. Whisk eggs, sugar, and flour until just blended.
Next (this is the trickiest part), gradually add a little bit of the hot chocolate/butter mix to the egg mix and whisk briskly. It is really important to tempter the egg mixture slowly this way--if you do this step too fast or toss too much of the chocolate into the eggs, then the heat of the chocolate will cook the eggs and you'll get scrambled eggs. So add a few tablespoons of the chocolate and whisk it in, then repeat, two or three times. Then the eggs should be up to the same temp and you can just add the rest of the chocolate mix in and whisk it all together.
Once it's all mixed, pour into the ramekins. Put on a cookie sheet. Bake 10-12 minutes--the sides should be firm-ish and the tops should look done, but a toothpick in the center should NOT come out clean (otherwise you have no lava). The cook time is a bit flexible. Depending on how lava-y you like it, you can cook it longer or shorter. I would recommend keeping an eye on it around the twelve minute mark and go a minute at a time. They will continue to cook for a few minutes after you take them out of the oven, so keep that in mind. They might look a little too undercooked, but then you let them sit and they are good to go after a few minutes.
Serve warm for most deliciousness. Mmmm...


Healthy plants mean healthier people. Healthy plants are key to profitable and sustainable crop production, crop quality, and the global food supply. Plant health impacts human health and the protection of plants is crucial for the people and the planet. Up to 40% of food crops are often lost to plant pests and diseases yearly. Plant health is already at risk because of climate change, which has severely reduced biodiversity in some countries, created new places where pests can thrive, and altered ecosystems.
Agriculture is an important sector for all countries and if plant pests and diseases impact the food cycle, it jeopardizes food security and hundreds of millions of people would suffer globally. Many depend on agriculture for their livelihoods as it is the main source of income for some, while also feeding the masses.
Healthy plants provide nutritional value to humans. Minerals come from plants, such as legumes, whole grains, and nuts. These minerals are also rich in magnesium and good for nerve and muscle function. For strong bones and bone structure, phosphorus can be obtained from lentils, beans, almonds, and walnuts. Additionally, bananas and lentils provide potassium and act as an electrolyte, helping to relax muscles and contract them.
The plant pests that alter ecosystems or affect crop production have been inadvertently released into ecosystems or spread through globalization and human activities. Plant health depends on a balance that coincides with some pests. Environmentally friendly approaches to maintain the balance of plant health like integrated pest management (IPM) have been used in some countries. IPM helps to protect the natural environment and biodiversity.
Commercial methods of getting rid of pests involve the use of industrial pesticides. However, there IPM serves as an alternative to those harmful pesticides. Furthermore, minimizing the use of lethal substances and chemicals while dealing with pests, helps to protect natural pest enemies, pollinators, beneficial organisms, and the animal and people who depend on plants. If plant health declines, so do the state of human health. Humans thrive on good food, which comes from healthy plants.
Farmers have started growing plants that are more resilient to plant pests and diseases as well as drought. These advances in plant genetics and breeding allow for more nutritious and productive crops.
Read more from our sources below!
United Nations – UN focus on plant health, crucial for boosting food security worldwide
USDA – Plant Health
FAO – International Year of Plant Health 2020
British Association Landscape Industries – National Plant Health Week 2022


How To Go About And Discover All Natural Pet ProductsTo some individuals, a pet is simply as valuable as a child. Caring for your pet is really important, and so is providing them the ideal food. Good food and the best family pet products can help your pet stay healthy and fit.
Family pet nutrition in our market plays a huge function in our society although not all individuals acknowledge this. Most consumers think that buying family pet products such as canned foods are just equivalent to the meat that you can feed them every day. They likewise believe that the canned foods just consist of contaminants and preservatives which can harm the pet's health one day.
If you want to give your dog natural, healthy food, however you do not have adequate time to prepare raw meals for your family pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen products or raw meals. Your animals will love this kind of raw food.
Among the options for feeding family pet's raw food is Life's Abundance, which is a natural kibble pet food for your cats and pets . The Life's Abundance chicken meal is made from the finest chickens raised without using hormones or steroids . It contains just natural, healthy ingredients and is nutrient thick with the crucial vitamins, fats, minerals and fatty acids which are necessary for the best health of your pet or feline. It is devoid of ingredients such as wheat, corn, dairy, synthetic colors or flavors the spin-offs.
Dr. Jane Bicks, have challenged the need to increase diseases and bad health in our animals. If that is so, we likewise need to take excellent care of our pets.
If you are looking for all natural healthy pet products, they can be discovered in the regional pet shops. Sometimes, some foods are not suitable to the pets that you have.
If you are not pleased with your search, you can look for the family pet products online. It is extremely simple to look for pet products online. This deskunking a dog conserves your time and you will see a lot of items that you can select from. Because you are responsible for them, do not how much canned food should i feed my dog risk your pet's health.
Excellent food and the best animal items can assist your family pet remain healthy and fit.
The majority of customers think that buying family pet items such as canned foods are simply comparable to the meat that you can feed them every day. If you want to offer your canine natural, healthy food, however you do not have enough time to prepare raw meals for your family pet, you can buy some of the food items such as those ready-to-eat freezes dried and frozen products or raw meals. One of the options for feeding pet's raw food is Life's Abundance, which is a natural kibble pet food for your felines and canines . If you are looking for all natural healthy animal items, they can be discovered in the regional pet stores.


AMUL, India's home-grown dairy gaint, will now sell milk through “Any Time Milk” vending machines. The pilot project of this 24x7 ATM began with a vending machine at the gate of Amul Dairy in Anand town of Gujarat. To start with, these ATMs will be set up at 1100 ‘mandalis’ (village-level milk collection centres) in Kheda and Anand to enable the consumers to buy milk whenever needed.
For a Rs 10 note, which the machine reads through a sensor, the ATM would dispense a 300 ml pouch of Amul Taaza milk. The ATM with a refrigeration facilit, has a capacity to hold 150 pouches at a time.


Our culinary team develops menus with something for every taste and budget. Choose options from our menu collection below or use it as a starting point to develop a customized menu for your event.
You may view and print our Complete Menu Collection (PDF) or select specific sections. Be sure to check out our Delivery Menu (PDF) for a quick way to see options from our full menu that we offer through our delivery service. Also check out our selection of healthful menu ideas inspired by UCLA’s Healthy Campus Initiative (HCI).
Please also take a few minutes to review our Policies & Procedures section which is applicable to all catering orders.
All menu prices are subject to change without notice.
Complete Menu Collection
Breakfast & Brunch Menu
Served Meal Menu
Meeting Break Menu
IDEAS FOR HEALTHFUL EATING
UCLA Catering is pleased to offer our clients the following menu ideas inspired by UCLA’s Healthy Campus Initiative (HCI) that encourages us all to Eat Well!
The items below are from our complete menu collection and are intended to give you ideas if you would like choices for event menus with healthier eating in mind. These idea selections were reviewed by our Housing & Hospitality staff dietician with the focus on including whole grains; fresh fruits and vegetables; heart-healthy oils; red meat alternatives; and lower fat dairy products, sauces, desserts, and cooking methods.
These menu ideas are intended for people in good health who want to be mindful about what they eat. If you would like to provide options for guests with specific medical conditions or restricted diets, please consult with medical professionals and let your Catering Sales Manager know. We are happy to work with you to develop customized menus to meet to your guest needs.
Breakfast & Brunch Options
- Brunch Buffet
- Cage-Free Scrambled Egg Whites with Kale, Onions, Peppers, & Lowfat Cheese
- Chicken Apple Sausage
- McCann’s Irish Whole Grain Oatmeal
- Individual Lowfat or Nonfat Yogurt
- Fresh Fruit Salad
- Smoked Salmon Platter: Thinly sliced smoked salmon, tomatoes, red onions, lemons, & capers
- Burrito with scrambled egg whites, turkey sausage, bell peppers, & sweet red onions in a whole wheat tortilla
- Frittata made with scrambled egg whites, sundried tomato, & spinach
- Gourmet Yogurt Bar: Nonfat Greek yogurt with assorted berries, toasted almonds, toasted coconut, muesli, & honey
Sandwiches & Wraps
- Chicken Pesto Sandwich: Chicken breast, red onion, & pesto on whole grain bread
- Portobello Sandwich: Sliced grilled portobello mushrooms, roasted bell peppers, red onions, & feta spread on multigrain bread
- Vegetarian Wrap: Black beans, grilled vegetables, roasted corn, jack cheese, & cilantro dressing in a whole wheat wrap (vegan without cheese)
Gourmet Side Salads
- Roasted Brussels Sprouts & Beets with Bermuda Red Onion & Shallot-Red Wine Vinaigrette
- Pearl Cous Cous with Roasted Mixed Vegetables, Dried Apricots, & Lemon-Mint Vinaigrette
- California-Style White Quinoa with Avocado, Tomato, Cucumber, & Champagne Vinaigrette
- Baby Kale Salad (vegetarian): Tender leaves of locally-grown baby kale with julienne of fresh pear, grape tomatoes, Cotija cheese, & citrus dressing
- Sonoma Salad: Grilled chicken, field greens, candied walnuts, grapes, apples, blue cheese, & walnut oil dressing
- Salmon Niçoise: Grilled filet of Pacific salmon, field greens, fresh green beans, tomatoes, red potatoes, Niçoise olives, hard-cooked eggs, & shallot vinaigrette
- Kale Guacamole with Whole Wheat Lavosh
- “Eat Your Greens” Platter: Crisp-cooked snap peas, asparagus, & broccoli with roasted tomato relish
- Middle Eastern Medley: Pita wedges, hummus, & baba ghanoush (roasted eggplant dip)
- Grilled Vegetable Display with Balsamic Reduction
Served Meals (starter, entree, two sides, & dessert)
- Chipotle Chicken: Roasted chicken breast with smoked chipotle sauce
- Field Greens, Beets, Oranges, & Bermuda Onions with Citrus Dressing
- White Quinoa Pilaf-style
- Spinach Sautéed with Extra Virgin Olive Oil
- Seasonal Fresh Fruit
- Roasted Stuffed Peppers (vegan): Bell peppers filled with a savory blend of grilled vegetables & couscous
- Baby Curly Endive with Bosc Pear, Heirloom Cherry Tomatoes, & Apple Cider Vinaigrette
- Fingerling Potatoes
- French Green Beans
- Angel Food Cake with Fresh Berries


DIY Dairy Free Chocolate Syrup
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In today's video we share our dairy free chocolate syrup recipe! This recipe is simple, only takes a few minutes to make, and you more than likely have all the ingredients in your pantry! Thanks for watching. References: Dairy Free Chocolate Syrup Printable recipe: bit.ly/2Z2rPyj
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November 18, 2007
I love fall foods! I have thrown a few pots of chili together this fall and thought I’d better write down my ingredients and measurements before I completely forget. This is how I made the last pot and it was our favorite. Chili also freezes well, so I like to use half now and freeze the other half for another day.
EASY Spicy Sweet Chili
1 lb lean ground beef
1 large (or 1-2 medium) onion, chopped
1 can Italian stewed tomatoes
1 can diced stewed tomatoes
1 can pinto beans
1 can red kidney beans
¼ cup packed light brown sugar
1 can chopped green chilies
Salt and pepper to taste
½ T granulated garlic
2 T chili powder
Brown ground beef in a large pot, adding chopped onions about half way through. Drain fat. Sprinkle meat with salt and pepper. Drain and rinse beans and add to the pot. Add all other ingredients to the pot and stir to combine. Bring to a boil. Cover and simmer 30 minutes, stirring occasionally. This can be modified in any way you want—more or less chilies and spice if you like. This can also be made with more ground beef and only 1 can of beans and served over macaroni (a variation compliments of my mom).
Crock Pot Variation:
Brown meat in a frying pan, adding chopped onions half way through. Drain fat. Drain and rinse beans. Add all ingredients to Crock Pot (I recommend always using Reynolds’ Crock Pot Liners). Stir to combine. Cook on low all day or on high 3-4 hours.
Now, you could complicate things by starting with dried beans and such, but that would totally defeat my own purposes. Also, I eyeball pretty much everything and modify things to our tastes (i.e. I love onion and garlic so I’m a little generous there).
November 14, 2007
Okay–one more to share. It’s Ann Taylor’s turn for a coupon. Here it is. This is good for 25% off at Ann Taylor, Ann Taylor Loft, and Ann Taylor Factory Store from Thursday, 11/15 through Sunday, 11/18. And for anyone who cares, Ann Taylor Loft now sells maternity clothes.
Okay, LeMare, I know Banana Republic’s Friends and Family coupon is just around the corner–it used to be in early December, so don’t hold out on us!
November 6, 2007
It’s back–Gymboree Circle of Friends. It’s basically a license to shop with reckless abandon. But who can resist 30% off everything??! I know it’s probably their ploy to rope me in and get me to pick out full price holiday items that will probably go on sale 40% off the following week. But I’m a slave to the almighty bargain–particularly for Little Ro’s clothes, the majority of which come from said retailer.
Thought I’d share the wealth–here is the coupon. Enjoy–I know I will!
November 1, 2007
Well, the verdict is in–Little Ro’ LOVES Halloween. He had his first taste of trick or treating at the trunk r treat on Saturday, and was totally thrilled to go around the neighborhood last night with dad and Papa W. He also loved helping answer the door and helping himself to our candy bowl along with the visiting kids each time. Needless to say, he had a major sugar high that lasted until about 10 pm.
Here are a couple pics from the big night!
Little Ro’ with his cousin Els and Auntie J.
Little Ro’ in Grandpa Great’s backyard with his scarecrow pals.
I think the costume was a huge success (even if he would only wear the hood and hat in 30-second increments). I think I just might attempt to sew his costume again next year. We’ll see!


Unique to Jordan Ranch, our master planned on-site community farm is our favorite way to get our fruits and veggies. Fresh-picked and delicious, Sunset Farm in Fulshear was planned and planted by Agmenity, a Houston-based company known for their garden and farm designs that emphasize fresh and healthy produce, close to home. And with our very own master planned community farm, we’re reminded every day that we’re never too old to roll up our sleeves and play in the dirt!
Across 1.5 acres of vegetable plants, fruit trees and berry vines, residents are invited to enjoy the community harvest at every opportunity. Fresh vegetables are always available via the self-serve “Grab-and-Go” cooler that is freshly stocked every day, or visit on Saturday mornings for the weekly Farm Stand. We’ve also added an on-site playground, so bring the kids and make it an outing the whole family will look forward to each week.
Taking cues from the season’s natural produce stars, you can find a rainbow of farm-fresh ingredients for your next meal. Sunset Farm grows veggies 365 days-a-year and depending on the season, you can find broccoli, cauliflower, kale, squash, okra, tomatoes, melons, potatoes, carrots, lettuce, spinach, onions, beets and dill. It’s like having a farmers’ market in your own backyard. Need a little extra inspiration? Our two on-site farmers are a bounty of knowledge and love to talk with residents about what is happening on the farm, answer questions, and share recipe ideas that turn the week’s bounty into a standout meal!


Agriculture is a huge engine in our region and Sacramento’s Farm to Fork movement is growing as local restaurants and stores are being more deliberate in sourcing food locally. As residents embrace community gardens and farmer’s markets, to truly become America’s Farm to Fork capitol, we need to take into consideration where our food is grown, produced, and distributed. Truly understanding these things will help address larger issues such as food deserts, air pollution caused by food transportation, and access to healthy eating choices.
The Verde Innovation Network for Entrepreneurship (The VINE) is a connected community of innovators and resurces in sustainable food and agriculture technology
Founded in early 2018 and based in Sacramento, The Better Meat Co. is a business-to-business company that helps institutional food sellers achieve their goals of culinary excellence by providing next-generation plant-based proteins for foodservice providers and meat processors to make their meat, in a word, better.
Interested in partnering with us? We want to know how you are working to co-develop Sacramento's innovation ecosystemTell us your story


Pubs are what we do, we own around 1,400. We know how important your leisure time is and we work really hard to give you the best environment to spend it in, a great range of food and drinks to enjoy and all at a price you can afford.
With so many pubs, there’s bound to be something for everyone so take a look below at the types of pubs we have.
Who doesn’t love a carvery? With a choice of succulent roast meats and seasonal vegetables, it’s the perfect way to enjoy a fresh meal with the whole family, made just the way you like it.
If you don’t fancy a carvery then we also have a main menu and if you still have room, try one of our giant desserts! Don’t worry if you’re full up, you can always order a slice to take away.
There are over 70 pub restaurants with a carvery, to find your nearest carvery click here.
All main dishes, plus an extensive specials board are available all day every day at two meals for the price of one. That’s dishes like an 8oz sirloin steak and beer battered fish and chips for less than £15 for two people! With a wide range of drinks, fantastic gardens for the summer we offer great value for money all year round.
There are over 90 Two for One pub restaurants, to find your nearest Two for One click here.
We challenge you to resist our Rotisserie Chickens, they are Red Tractor farm assured, freshly prepared and seasoned in-house and then slow cooked to perfection in our Rotisserie oven located in the pub itself.
If your taste buds are tingling at the thought, there are over 60 pub restaurants with Rotisserie, so find your nearest rotisserie here.
If you’re looking for somewhere that combines a fantastic food menu with the drinks choice, warmth and welcome of a traditional pub, then we have the place for you. These menus combine pub classics with exciting new dishes for when you’re feeling more adventurous.
There are over 200 pubs like this, find your nearest traditional food pub.
Local pubs are the heart of their communities and are what pubs should be about – people coming together to have a great time! Our customers want their pub to be many things, a place to laugh and unwind, grab a bite to eat, watch the footie or just relax after a hard day’s work.
We have over 500 local pubs, and local heroes working in all of them. Our pubs offer value for money drinks, events, they support their own charities and many offer a great choice of food.
We run many pubs and bars in town centres up and down the country, ranging from fun filled and traditional pubs in market towns to younger ‘party’ venues at the heart of the action in bigger towns and cities. All offer a great choice of food, range of drinks and entertainment in a safe environment.
Our tenanted estate is made up of about 400 individual pubs; they are spread across the country, from Newcastle to West Sussex.
These pubs are run by individual entrepreneurs and we work alongside them to help them run the best pubs in their area. Each pub has its own unique offer and style, ranging from country pubs, fine dining establishments to community pubs and high street bars – they are a real eclectic mix.
With 18 Pitcher & Piano bars across the UK, we are very proud of our iconic and beautifully designed bars. You’ll never see two Pitcher & Pianos looking the same, with many of our bars situated within listed buildings and each one having its own unique character and stylish interior. Pitcher & Piano is all about tasty, fresh food and a premium range of drinks for an all-day eating and drinking experience – all served by the brilliant people that work for us.
An eclectic collection of premium pubs and restaurants across the UK with boutique bedrooms for a mid-week pit stop or a weekend getaway as featured in The Guardian, The Times, Stylist and Elle. Across all our locations you’ll find beautiful period features with modern, stylish interiors, making for truly unique settings for any occasion. A premium food and drinks offer is at the heart of the experience when visiting; from Josper charcoal-cooked steaks to flavousome pizzas and of course the British classics. From traditional and craft beers and boutique wines to premium cocktails we have something for everyone at the bar.
A Victorian botanical hideaway can be found when visiting any of our cocktail bars and restaurants; each one has its own design and identity led by a mysterious Professor. The drinks are crafted for the discerning drinker in mind; cocktails are our passion with plenty of theatrical drinks to choose from and a boutique range of spirits, wines and beers. Our restaurants are the perfect choice for a special occasion, serving up world flavours, bottomless brunches and afternoon teas.
An urban and industrial backdrop delivering crafted and flavorsome burgers and pizzas with a back bar full of boutique and unique drinks. Foundry Project is the perfect spot to kick-back and relax for an all-day experience with live music and events.


The Ultimate Guide to Preserving Fresh Parsley
Parsley is a culinary gem, known for its ability to elevate the flavors of a myriad of dishes, from salads and soups to meats and seafood. Rich in iron, vitamins K and C, and packed with antioxidants, it’s a must-have in any kitchen. But the challenge lies in keeping parsley fresh and vibrant for months. Here’s a chef-approved method to do just that.
Parsley’s Culinary Significance
In the culinary realm, parsley stands out as a versatile aromatic herb. With its presence, dishes gain a depth of flavor that’s hard to replicate. Whether you’re dealing with curly parsley, known for its robust flavor and textured leaves, or the milder flat-leaf variety, parsley is a game-changer. Used both as a cooking ingredient and a garnish, it’s the freshness that truly makes a difference. Always opt for bright green leaves and avoid any that are yellowing or wilted.
Preserving Freshness: The Chef’s Method
To start, select fresh parsley, preferably in its prime. After a thorough wash, chop the parsley coarsely on a clean cutting board. Next, take a deep container and fill it with the chopped parsley. At this juncture, introduce a spoonful of baking soda to the mix. Cover the parsley with cold water, ensuring the baking soda is fully dissolved and the parsley submerged. A crucial step is to let the parsley soak for fifteen minutes, which helps in cleansing.
During this soaking period, take the opportunity to clean your cutting board with vinegar alcohol, ensuring it’s sanitized and ready for future use.
After soaking, rinse the parsley under running water, changing the water about three times to ensure thorough cleaning. Lay the rinsed parsley on a clean sponge towel atop a cutting board to drain. Drying the parsley thoroughly with a towel is next, ensuring it’s ready for storage.
For storage, use a clean, dry glass jar. Line the bottom with paper towels to absorb any excess moisture, pressing it against the jar’s sides. Carefully place the parsley inside, and ensure the jar is airtight. This method allows the parsley to retain its freshness and vibrant green color for about a month in the refrigerator.
Embracing this technique not only prolongs the life of your parsley but also ensures you have fresh herbs at hand, ready to enhance your culinary creations.


Food and Beverage Fulfillment
Food and drink fulfillment takes additional attention to detail. If you're looking for a fulfillment partner who understands the unique needs of food and beverage brands, including meticulous expiration/lot tracking, you've come to the right place
Food and Beverage Fulfillment
Food and Beverage Fulfillment is a specialized service that focuses on the efficient and compliant handling of food and beverage products throughout the order fulfillment process. At Ideal Fulfillment, we understand the unique requirements and regulations involved in the storage, handling, and shipping of food and beverage items. With our expertise and industry knowledge, we provide exceptional fulfillment solutions tailored specifically for your food and beverage brand. Our warehouse is FDA registered and ready to support your food and drink storage and fulfillment.
High Volume Food and Drink Fulfillment
No expirable inventory project is too big for us - we'll scale to support your brand
Orders submitted before noon ship out same-day
Modern Expiration and Lot Tracking Software
Our easy-to-use Warehouse Management System (WMS) allows for simple and transparent expiration tracking and lot tracking in compliance with FDA requirements. You'll get access to a client portal, where its clean and modern interface allows for the easy integration of all of your sales channels, so once a customer hits "Buy", the order will populate on our dashboard for fulfillment. You'll have full visibility to your inventory, outbound orders, inbound orders, work orders, and every change in status of each of those items.
Integrate your order sources, view orders and inventory, and run reports with ease
Transparency and Traceability
Get a full view of what's happening with your lot and expiration tracked products at our warehouse
Food, Beverage, and Lot Tracked Fulfillment
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Expertise in Food and Beverage Fulfillment
As a dedicated food 3PL provider, we possess the expertise required to handle the intricacies of food and beverage products. From perishable goods to non-perishable items, we ensure that your products are stored, picked, packed, and shipped with the utmost care and compliance.
FDA Registered Warehouse
Our state-of-the-art FDA registered warehouse in Los Angeles is specifically designed to meet the stringent standards set by the Food and Drug Administration. By partnering with Ideal Fulfillment, you gain access to a safe and compliant facility that adheres to the necessary regulations for handling food and beverage products.
Scalability and Flexibility
As your food and beverage brand grows, you need a fulfillment partner that can scale with you. Ideal Fulfillment offers scalable solutions to accommodate your increasing order volume while ensuring timely and accurate deliveries. Our flexible services cater to your unique requirements, ensuring a personalized approach that aligns with your brand's values and vision.
Focus on Brand Growth
By outsourcing your food and beverage fulfillment to Ideal Fulfillment, you can focus on what matters most – growing your brand and developing exceptional products. Let us handle the complex logistics of inventory management, order processing, and shipping, while you dedicate your resources to product innovation and expanding your market reach.
Advanced Technology and Reporting
Our cutting-edge order management system and robust analytics provide real-time visibility into your fulfillment operations. Monitor inventory levels, track order status, and gain valuable insights to optimize your food and beverage business and make data-driven decisions.
Is your fulfillment less than Ideal?
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We have the space, personnel, and experience to exceed your expectations.


Using only the most premium all natural ingredients and real dried meat, Jollie brings you a range of award winning gourmet dog treats full of aromas & textures that dogs adore.
Jollie uses human grade ingredients & manufactures to human food standards so that you can be sure its only the best for your dog.
No mystery meats, no freaky chemicals or preservatives just real ingredients and great taste made in Australia.
Jollie was founded by Acacia Crosbie, but the real inspiration for Jollie came from her beloved Golden Retriever Jarrah.
Acacia couldn't find dog treats that she thought were fabulous enough for Jarrah.
So, she put to work her experience in the commercial food industry and created a range of treats with real ingredients, elaborate flavours and a touch of style. Dog treats to be excited about.
Visit our Media Page for articles featuring Jollie.
And, judging by Jarrah’s approval, Jollie just might be fabulous enough!
Jollie is a member of and supports


I've been in a slump when it comes to cooking --I've had no motivation -- so I purchased a new cookbook to see if that would kick me into gear. It worked. Last night I made chicken and shrimp curry with peanut sauce. It was really good, and fun to make. I used ingredients I've never used before. It turned out great, and there are several more fun recipes in the cookbook I can't wait to try. Hopefully I stay out of my anti-cooking slump.
We're flying to Ohio on Tuesday to visit my family. It should be fun. I can't say I'm looking forward to the long flights with a one-year-old, but at least Jim will be along to help. I can't imagine flying without him. Hopefully all will go well.


TORONTO – Eating walnuts every day could have beneficial effects when it comes to delaying age-related health issues, a new study has found.
The Walnuts and Healthy Aging (WAHA) study presented at Experimental Biology 2016 (EB) indicate that eating the nuts daily could positively impact blood cholesterol levels without adverse effects on body weight among older adults.
The dual site two-year clinical trial, supported by the California Walnut Commission, was conducted by researchers from the Hospital Clinic of Barcelona and Loma Linda University. It saw 707 healthy older adults divided into two groups.
One group added daily doses of walnuts totaling around 15% of their caloric intake to their diets, while the other group stayed off the nuts.
Both diets had minimal effect on body weight, triglycerides, and HDL cholesterol over 12 months, but the walnut-eating group experienced significant LDL cholesterol reductions.
“Given walnuts are a high-energy food, a prevailing concern has been that their long term consumption might be associated with weight gain,” said Dr. Emilio Ros, director of the Lipid Clinic, Endocrinology & Nutrition Service at the Hospital Clinic of Barcelona. “The preliminary results of the WAHA study demonstrate that daily consumption of walnuts for one year by a sizable cohort of aging free-living persons has no adverse effects on body weight. They also show that the well-known cholesterol-lowering effect of walnut diets works equally well in the elderly and is maintained in the long term. Acquiring the good fats and other nutrients from walnuts while keeping adiposity at bay and reducing blood cholesterol levels are important to overall nutritional well-being of aging adults. It’s encouraging to see that eating walnuts may benefit this particular population.”
Scientific conclusions cannot yet be drawn from abstracts presented at EB 2016, but these findings help advance the understanding of potential benefits of eating walnuts as part of a healthy diet.
“As we continue the WAHA study, we will assess how walnut consumption may affect, among other outcomes, cognitive decline and age-related macular degeneration, conditions that were major public health concerns,” said Dr. Ros.


Restaurant & Cafe
Our cafe is the perfect place for a cozy get-together. Whether it's a delicious dinner or a chat over coffee with a nice piece of fresh cake: you can have a good time with us. With a good cup of coffee, a cool Ratsherrn Pils or a pint of wine, you can really feel good in our restaurant & cafe. Our cozy dining room offers a cozy atmosphere and a place to linger and enjoy a delicious meal.
Depending on the season, we offer you a variety of fresh cakes and tarts every day. Just ask our waiter what sweet treats we can offer you on a daily basis.
Discover our delicious offer
Do you have any questions about our dishes and culinary delights? Or would you like to reserve a table? Then call us directly.


There’s a big, crazy world of barbecue outside of the Big Four hubs. We’ve read and tasted our way through it all in a bid to
pleasure ourselves help BBQ nerds navigate the labyrinth of regional subtleties on offer.
In our founding post on barbecue, we tackled the craftsmanship required to pull it off at the highest level and the status barbecue has acquired throughout that American South we both love. That post was more of an initiation guide. Honestly, we resorted to cheap tactics to discourage you from clicking away. Like putting lots of mouthwatering pictures of meat in there. And all those educational green quotes.
But you? You clicked here because all that still wasn’t enough barbecue for your liking. You utter beast. We thought we might be alone out here in the wilderness of barbecue nerd-dom, but damn, here you are, and here we are, and now it’s getting a bit weird. So let’s not mess with visuals here. Just hardcore barbecue domination.
Alright, just one visual. You’re here because barbecue makes you feel like this guy on the left. This guy was you, just a few hundred thousand years ago. He was already enjoying fire and meat long before North Carolina, Memphis, Kansas City or Texas were even things. And he, too, was looking for a web page on regional barbecue particularities.
So, for you and the caveman dude, here’s a fanatic’s guide to barbecue styles outside the Big Four, state by state.
Alabama – The most peculiar barbecue sauce in America is Alabama’s white concoction of mayonnaise, vinegar and black pepper. Best served with soft, smokey chicken, as first coined by Big Bob Gibson’s Bar-B-Q in Decatur.
Arkansas – The popularity of barbecue here almost equals Texas. But unlike Texas, pork is the preferred meat and some of the very best comes from the Delta region, in the eastern part of the state. Sauces are usually red and vinegary and you’ll normally get a choice of mild, medium or what I call Adult but others call hot. My keenness for African-American history leads me to tell you that Jones Bar-B-Q Diner in Marianna is the oldest African-American owned restaurant in the South.
Florida, I guess – Sigh. When it comes to BBQ, fish may as well be a vegetable. But smoked fish is the Floridian speciality and barbecued mullet, wahoo and others are the subject of many a state-wide BBQ competition. Thankfully, the Miami area mirrors the local Cuban accents with a focus on lechón asado/roast pig (cooked in a distinctive BBQ box) and offered up with a tantalising, orange-coloured, cumin-and-garlic sour sauce.
Georgia – Like neighbouring states, pork is king here. It’s cut up in a wider variety of formats than usual: you’ll find it sliced, chopped or shredded. And frequently on a bun. Georgian BBQ sauce is blended from one of the holy trio of mustard, tomato, vinegar. Or just all three because, as the saying goes, more is more. Barbecued ham is a major speciality across the state, notably at the Pink Pig in Cherry Log (apparently, an actual place name).
Kentucky – The most singular BBQ style in America? Kentucky specialises in something I once had at the end of a mammoth hike in Patagonia: smoked mutton. Only, Kentuckians make a black, smoked sauce to go with it, comprised of Worcestershire sauce, lemon and clarified butter. We think the dish originated in Owensboro, which used to be a big wool-producing hub on the Ohio River. If you prefer your classic meats, you can do that too.
Louisiana – Proud of its French-Creole and Cajun cuisine and more oriented towards the waters on its doorstep (sometimes literally), Louisiana has little BBQ personality of its own. But living in New Orleans gives access to some decent BBQ shacks (The Joint, for one) and there’s a ton of smoked local delicacies to try. Top of the list are the barbecued shellfish options, the smoked and garlicky andouille sausage, the spicy smoked ham cuts known as tasso and of course, whole cochon de lait. Most of these get a healthy coating of Cajun spicing with a particular penchant for sassafras, piment de cayenne, paprika and powdered onion/garlic.
Maryland – Not really BBQ in the traditional sense but a little openness never cost a thing. Its claim to fame is pit beef – beef round that’s grilled. It’s basically a thinly sliced round, served a little pink and loaded onto a Kaiser roll with horseradish and onions. Try a reliable rendition at CHAPS Charcoal Restaurant on Pulaski Highway, where it’s been dished out for nearly 30 years.
Mississippi – A bit of everything here, folks. Not a founder of any style per se, but known for throwing massive community barbecue feasts documented throughout history. You’ll find chicken, pork, beef and goat cooked (usually) over hickory or pecan wood and accompanied by simple tomato or mustard-based sauces.
South Carolina – As in North Carolina, barbecue here just means pork but it’s more likely to be sliced/chopped, wood ember-roasted pork shoulder. South Carolina sauces often carry a kick from mustard, not vinegar or chilli. You’ll find a lot of mustardised coleslaw, too. The eastern strip of the state has got its own thing going on, with local oysters roasted in their shell over a wood fire and dished up with melted butter and hot sauce. Great, until I remember that my oyster allergy gets me firing up a special hot sauce of my own.
Oklahoma – Quite quirky if you dodge the mainstream BBQ options. On the one hand, you’ll find chicken that’s smoked, then fried (check out Bobo’s Chicken in Oklahoma City). On the other hand, you’ll find barbecued bologna, a.k.a Oklahoma Prime Rib (check out Elma’s in Tulsa for this). You can find a whole ton of other meat and sauce options, but these two are the state’s unique offerings. If anything, Oklahoma is more famous for its BBQ equipment. It’s the home of Horizon, which makes offset barrel smokers from oil pipe, and Hasty Bake, which makes a charcoal-burning cooker that triples up as a handy smoker, grill and outdoor oven. Convenient.
Virginia – The initial spread of barbecue is probably thanks to Virginia. Colonial-era records depict lush outdoor feasts roasted over pits filled with smoky wooden embers. George Washington loved them so much he made a place for smoking his own hams at Mount Vernon. It’s a tradition that continues across Virginia to this day. As with the other coastal states of the American South, Virginia focuses on hickory and oak-smoked pork shoulder but you’ll also come across baby-back ribs, beef sirloin, chicken and even game. Sauces can be anything: thick and tomato-based, sour and vinegary, or hot and mustardy.
West Virginia – Western Virginians focus heavily on pork too (shredded or chopped) but there’s also chicken and brisket regularly on offer. They follow the same three types of sauce as their Virginian bros and hoes. Home to one of Kingord’s big charcoal briquette factories, you’ll often see a mix of charcoal and hickory used for smoking.
Wisconsin – Nothing here. It’s cold and the cows are for cheese. Shake a first at the nearest local and turn back.
Well folks (and caveman), that concludes barbecue. For a few minutes, anyway.


Tacos & Smoked Brisket
Many Texans grow up eating Tamales, Tacos & BBQ all day, morning to night. I discovered a passion for the smell of burning oak and the discipline of smoking meat for long hours, occasionally overnight. It's an old-style way of cooking that demands constant attention. These days there are a lot of great smokers that just about cook meat and vegetables on their own. I prefer starting a fire and keeping the firebox fed while maintaining a constant temperature. When you factor in the moisture content of the wood, wind, humidity, and outdoor temperature, you realize cooking this way is an art form. Low & Slow.
One of my favorite things with smoked meats is a freshly ground corn tortilla. I buy heirloom kernels from Oaxaca and grind them myself. Try a smoked brisket taco; there's nothing quite like it.
Hatch Chiles with Oaxaca Cheese
Tamales are a great way to showcase heritage corn from Mexico. Cooking and soaking the kernels for a few hours and grinding them into a fine or slightly coarse masa using a Molino and volcanic stone produces an authentic texture and flavor. Fat is key. I like to use traditional lard in my tamales. After mixing, filling, and steaming in a corn husk, the fluffy texture provides a pillow-like bite that melts in your mouth. Smoked shredded meats, various chiles and cheese, and even fruits offer an authentic taste of Mexico.


- nammos mykonos
more to feel
in Nammos World.
The Delectable Philosophy of Pleasure
The Philosophy of NAMMOS World is inspired by the cosmopolitan spirit of the Mediterranean. Creating a World that praises summer sensations through sophisticated gastronomy and true passion for offering memorable experiences is exactly what you enjoy in the superb NAMMOS destinations around the globe. NAMMOS World is to be cherished at the vibrant ambience of every NAMMOS establishment across the world, and what a World it is!
NAMMOS artfully blends the purity of Mediterranean taste with Asian influences, perfectly aged beef cuts and the freshest fish and seafood from the Aegean Sea to offer an inventive and irresistible gastronomic variety. Here, the World’s most exquisite sushi and vibrant Mediterranean inspired dishes promise a dining experience far from anything you’ve tried before.
Sophisticated gastronomy, beachfront fun and pleasure and exclusive, VIP service are the heart of NAMMOS World. Taste the freshness of summer, raise your glass to a world of summer sensations and enjoy life like never before. NAMMOS World is made of inspirational creativity and a true passion for life. Explore it with passion and make it yours!
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Several brands of Papuan coffee produced by indigenous Papuan were exhibited at “Specialty Coffee Expo” in Boston, United States, on April 8-10, 2022. These coffees have even become the centre of attention at the coffee stand owned by the Indonesian Ministry of Agriculture.
Representative of the Agricultural Attache at the Indonesian Embassy to the United States, Rachmad Poetranto said that the enthusiasm of visitors to Papuan coffee was extraordinary.
According to him, thousands of visitors seemed to enjoy a variety of coffee, like Wilchoff Coffee, Kitong Coffee, and Manna Coffee.
“The three coffee brands are the stars of the coffee stand owned by the Indonesian Ministry of Agriculture. Everyone is curious why the taste of this coffee can be found in Asia,” said Poetranto.
Wilchoff coffee, owned by Willy Sombuk and his colleagues, grows from arabica coffee plantations in the Arfak Mountains, West Papua and Dogiay, Papua. “In’papua Coffee and Roastery” which produces highland arabica from the central highlands of Papua belongs to Litha Numberi and her colleagues, while “Kitong Kopi”, which is robusta coffee, grows from the lowlands in Yapen Islands, Papua belongs to Bintang Rivani and his colleagues.
These Papuan coffee business owners are members of the Inspiring Young Papuan community assisted by the Ministry of Agriculture. Nearly 2,000 members of the Papua and West Papua millennial farmers are currently registered to the program.
The Specialty Coffee Expo brought together North America’s biggest professionals, business people, and coffee lovers. More than 400 coffee and commodity companies brought the industry’s most up-to-date products and showcased the leading innovations in specialty coffee.
“If calculated from the incoming pre-orders, together with other coffee brands from all over Indonesia, around 20 containers have been ordered,” said Mey Osok, one of the founders of the Inspiring Young Papua Community who was present in Boston, exhibiting the coffee from Papua.
Mey Osok said on behalf of the Inspirational Young Papua Community, young farmers of coffee, cocoa, and other commodities in Papua and West Papua, thanked President Jokowi, the Minister of Agriculture, the Indonesian Embassy in America, the Consul General in New York, and the agricultural attache.
The effort to bring native Papuan coffee to the coffee exhibition centre in Boston, USA is aimed at encouraging coffee production from Indonesia to be able to compete with coffees from various countries in the world.
Adapted from: Viva & Warta Ekonomi.


A4 Desktop Flatbed Food Printer
A4 Flatbed Food Printer is a cost-efficent mode. The machine adopts Y/K/LC/LM/M/C 6 colors ink system. Its maximum print-definition reaches 5760*1440dpi and the printing effect is fantastic. The Max. height of food can reach 15cm. It can print edible images or logos onto food or drink surfaces for decorations. It suitable for cafe, bar, creativity company and shop to make creative customized edible decorations on food or drink. It applied to print cakes, cookies, ice creams, pastries, marshmallows, edible paper, etc.
1. Printing area is 297*210mm, and the size is A4;
2. Maximum height of food is 15cm;
3. C/M/Y/K/LC/LM 6 colors are more ink-saving;
4. Maximum print-definition is 5760*1440dpi, which reaches photo-quality printing effecet;
5. The Edible ink can be directly printed onto food surfaces and eaten;
6. Easy operation and maintaining.


Jl. Bhakti no. 15, Senopati Jakarta; and
Jl. Radio Dalam Raya No. 15
On Kartini Day (okay, I’m a lazy bum needing almost a week to do a post), my male bestie (I have proof that man and woman can be bestfriends! Yosef and I have been bestfriends for 14 years and counting and no, he is not gay) and I had lunch at Steak Hotel Holycow Senopati. The joint at Senopati has larger space than the one on Radio Dalam so I prefer to come to their Senopati branch (of course, because it’s also oh-so-close to my office).
I ordered Wagyu Ribeye Steak with blackpepper sauce. The service was very quick, I think my order came in less than 15 minutes. And the steak? Hmmmmmhhhh…. it’s very tender. It kinda melt in my mouth. I love every bit of the moo-moo meat but…. the blackpepper sauce was a disappointment. It’s too salty for my taste and I could hardly taste the blackpepper. So I just did a tiny dab of the sauce with my cut steak and I flew to heaven.
Yosef ordered Wagyu Sirloin Steak. I asked him what he thought about his order and he said it was so-so. He wasn’t impressed because the steak did not meet his expectation of what a wagyu steak should be. I was kinda surprised when I heard it. I mean, I was so in love with my steak and how come my friend who ordered a wagyu as well could have quite a different opinion. It’s the same wagyu, it just the meat came from different parts of moo-moo pampered body. Unfortunately, I did not take a bite of his food to offer my opinion because I asked him about lunch when we’re already on our way to get dessert somewhere else.
Overall, I like Holycow and definitely will come back again, definitely for their Wagyu steaks though. Where else can you get a Wagyu steak for under IDR 150k?
I don’t particularly like to review a franchise or resto with too many branches (not that I don’t like them, it’s just that they are usually a pretty safe choice to have your meals. The food at franchised or those with tens of branches are usually just mediocre or just too popular that no one needs convincing) but it was an easy Saturday and I was in the mood of easy writing (and bad photos. sowwwiiee.). So be warned, this entry might not be informative at all (yeah, like my other writings are.. hehehe).
Well, my dad (aka Datu’ aka Raissa’s grandpa), Raissa, and myself went to PIM2 checking out some jackets for dad then lunch. When deciding on where to eat, the decision fell on Takigawa because it offered 50% off if paying using BNI credit card. It would be silly not to eat there, yea? Yup, I thought so too
We ordered 2 main dishes and shared them among the three of us. Takigawa Kamameshi (eel, crab, salmon, scallop, prawn, chicken and vegetable-steamed rice) and Kushiyaki Platter (9 pieces combination of satay made of ox-tongue, prawn, cheese filled sausage, beef bacon, chicken, chicken skin, shitake mushroom, chicken gizzard, and chicken wing). I found the meals were pleasant. It tasted not out-of-this world but it certainly was good enough for me and my Dad. Raissa also ate well there, so that’s a pretty good sign.
Dad also ordered Peanut Colada, which was very nice as well as I was told. I didn’t take a sip but Dad said it was good and he finished it with little help from a cute babygirl.
On a second thought, this might not be a review after all. I just wanna tell everyone that I had a lovely afternoon with a good lunch as an ending. And a reminder for those who hold BNI credit card, rush there while the 50% off offer lasts. Pssst, Pizza Marzano also offers the same deal


1. Now that Halloween is over we can officially talk about Christmas! ha! I just created a hello winter/Christmas doodle set. So excited! I am really happy with how this turned out. The ice skates are my favorite. Which one is your favorite? Let me know in the comments. If you would like to purchase: Etsy, Shutterstock, Fotolia, Dreamstime, Istock. Check my other sites below:
2. I love love love packaging design , especially all the craft beer packaging. It is so creative. I am loving this mermaid sign I saw the other day. I was just wondering how she got all the tattoos? 1. Is there an underwater tattoo parlor? 2. Is there a tattoo artist waiting at the dock's edge to ink her up? 3. Is she like Daryl Hannah in Splash and can dry off and walk around pretending to be human get her tattoos and then dive back into the water? Clearly these are very important questions.
3. If you need any help making desserts for Thanksgiving this year. I got you covered with this video. Enjoy!
4. This is the best thing I made this week. This is totally going to be in my rotation. Super easy meal as well. I adapted the recipe from a video I watched on Goodful's facebook page.
Roasted veggies with sprouted brown rice and vegan cream sauce
1 Yukon Gold Potato, small dice
1 Sweet Potato, small dice
1 Can of Chick peas, drained and rinsed
2 Bell peppers, cut in large chunks
1/2 Red Onion, diced
15 Brussel Spouts, cut in half or quarters if they are very large
Put all the veggies on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 425 for 20 mins. Serve with sprouted brown rice and cream sauce below. Enjoy!
THE BEST DAMN VEGAN SOUR CREAM
Author: Savanna @ glutenfreeveganpantry.com
1 cup raw cashews, soaked overnight
¼ cup + 2 Tbsp fresh lemon juice
¼ tsp sea salt
1 tsp nutritional yeast
½ cup water
Place all ingredients into your blender (I used my Vitamix)
Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
Transfer to a mason jar or other airtight container.
The best damn vegan sour cream can be stored in your fridge for 1-2 weeks.
I would love to hear from you! Leave me a comment below. I hope you have a great week! Thanks for taking the time to read my blog. It means a lot!


Allspice Coriander Grains of paradise Nigella Rich olive oil
Grind all the spices and mix them to a paste with the olive oil. Spread the paste on the skinned duckbreasts. Either grill or bake in the oven.
The aroma and the flavour are a delight. Could be used on other meats too.
Visitor number 3276
Spicy pork tenderloin Cardamom Cloves Coriander Nutmeg Olive oil Mashed garlic Grind the spices together and mix them with olive oil and mashed garlic to make a paste. Spread the paste on the pork tenderloin. Grill or bake in the oven. This is easy to do and tastes delicious!
Our spices were Cloves, Fenugreek, Kaffir Lime and Sesame. First we reduced the Cloves because of it's intensety it would have overwhelmed the other spices. Second we increased the number oft sesame.
Furter we made rice and meat (we used chopped pieces of cow). We heated olive oil, put the meat in the pan and after while we gave white wine and cream into the pan. In the end we addes our mixture of spices and some salt. After a short while of cooking we threw out the cloves and die Kaffir Lime Leafes and served it. The next time we might be adding curry as well.
by Judith Gordon
Today at Kew I created a unique spice mix made up of Cardamom, dill, kaffir lime and sichuan pepper. I was given these spices in a container to take home. This evening I made a sauce with the spices and it was delicious. I made enough for two servings.
First I ground up all the spices, removing the green cardamom seeds from their pods first. Then I fried the spices in two tablespoons of rapeseed oil and added a chopped red onion. After a couple of minutes I added 150 gm of chicken breast sliced, 8 small mushrooms chopped, 2cm aubergine chopped, and cooked them until they were cooked through. Then I added two tablespoons of coconut cream and a tablespoon of lemon juice. After five more minutes I added cooked pasta and cooked another five minutes.
The result was surprisingly light and fresh-tasting.
Spiced Fish Fish filets Equal amounts of caraway, cumin, dill and fennel seeds Sliced lemon Toast the seeds in a dry pan until fragrant, then crush the seeds in a mortar and pestle. Place fish on oiled aluminum foil. Top with seeds and slices of lemon. Close the foil around fish. Bake at 180°C until done.
Hawaij (Arabic: حوايج, Hebrew: חו׳יג׳), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result.
The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander and ground dried onions. The Adeni version is made of cumin, black pepper, cardamom and coriander.
The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.
Bahārāt (Arabic: بهارات) is a spice mixture or blend used in Middle Eastern cuisine, especially in the Mashriq area, as well as in Turkish, Iranian, Kurdish and Israeli cuisine. Bahārāt is the Arabic word for 'spices' (the plural form of bahār 'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
Ingredients for a Gulf-style baharat Typical ingredients of baharat may include:
Allspice Black peppercorns Cardamom seeds Cassia bark Cloves Coriander seeds Cumin seeds Nutmeg Dried red chili peppers or paprika
Turkish baharat includes mint as the modal ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").
A recipe for baharat is a mixture of the following finely ground ingredients:
4 parts black pepper 3 parts coriander seeds 3 parts cinnamon 3 parts cloves 4 parts cumin seeds 1 part cardamom pods 3 parts nutmeg 6 parts paprika The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
Advieh or adwiya (Persian: ادویه) is a spice mixture used in Persian cuisine and Mesopotamian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
There are two basic varieties of advieh:
Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked) Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.
The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.
A typical Indian version of garam masala contains:
black and white peppercorns cloves Cinnamon or cassia bark nutmeg and mace black and green cardamom pods Bay leaf Caraway Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, stone flower or Dagadphool and Kababchini (Cubeb). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.
The order in which spices are added to food may be very elaborate in some dishes. In the case of the Kashmiri speciality rogan josh, for example, coriander, ginger and chilis are each ground individually, and a garam masala of cloves, cardamom, fennel, red or black chilies, cumin, turmeric and nutmeg is prepared separately. The cook tastes the dish carefully to determine the precise moment when the next spice should be added. The order is coriander first, then the ground ginger, then the garam masala, and finally the chilis.
In the chicken dish, murgh kari (chicken curry), the procedure is also precise. First, the chicken is fried and removed from the pan. Onion, garlic, and fresh ginger are added to the pan and cooked slowly for 7 to 8 minutes. Next cumin, turmeric, ground coriander, cayenne, and fennel seed are added with water and fried for a minute or so. Next tomato concassé is added with fresh coriander, yoghurt, and salt. The chicken is returned to the pan and more water is added. Finally, some garam masala is sprinkled on top, the pot is tightly covered, and the dish cooks another 20 minutes before serving.
In Pakistan, garam masala is a common additive in various types of pilau (pilaf). It is usually added to hot oil in which onions have been fried golden brown.
Kaala masala is a Maharashtrian spice mixture (masala). The Maharashtra region has quite few varieties of masala which distinguishes Maharashtrian food from other aromas and flavours of India. Stronger and spicier flavours are significant aspects of Maharashtra. This special masala makes it easy to prepare Maharashtrian items like usal, varan and masala bhat.
Some of the main ingredients Of kaala masala are cumin seeds, coriander seeds, clove, cinnamon sticks, kalpasi, coconut, sesame seeds and chillies. "Kaala" means "black" in the Marathi language and this refers to both the colour of the final masala and the ingredients which it contains. Typically, it will be prepared from dark spices such as cloves and cinnamon and the spices will be roasted until they obtain a dark colour.
Combine spices and sprinkle over fruit or snacks. Add Asafoetida, Dried Mango powder and curry leaves.
This is a recipe
Preparation method For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.
This is dead simple to make and tastes like Christmas in a glass. It's a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you've got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you've got a beautiful thick syrup. The reason I'm doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It's important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you'll burn off the alcohol.
When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it's warm and delicious, ladle it into glasses and serve.
kpokpok pkpokopk pokpok
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.


Louisiana Cookin’ host the 12th annual ‘Chefs to Watch’
NEW ORLEANS — On Monday, Louisiana Cookin’ magazine will host the 12th annual ‘Chefs to Watch’ benefiting Café Reconcile. The event, from 6 to 10 p.m., will be held at the newly renovated Café Reconcile at 1631 Oretha C. Haley Blvd.
Six chefs — from throughout the state — will show off some of their most fabulous fare while raising money to support Reconcile, a restaurant/mentoring program which provides at-risk youth with both job- and life-skills training.
“Talent is an innate concept, but it is our societal duty to foster it in every way possible,” said Glen Armantrout, CEO of Café Reconcile. “The Chefs to Watch awards program is, in essence, the end goal of what we try to do at Reconcile: Support talent to its maximum success and potential.”
The 2013 Chefs to Watch — and their dishes featured at the event — are:
—Chef Daniel Causgrove, formerly of Dijon and now with The Grill Room in New Orleans, serving Roasted Oysters with Fried Kale and Parmesan.
—Chef Justin Girouard, The French Press in Lafayette, Sweet “Baby Breesus” (boudin balls coated with a Tabasco Honey Butter).
—Chef Michael Gulotta, formerly of August and now the proprietor of MoPho in New Orleans, Salad of Blue Crab and Candied Acorn Squash with Spiced Pecans, Crispy Bacon and Brown Butter.
—Chef Alex Harrell, Sylvain in New Orleans, Corn Soup with Pork Belly Marmellata and Pickled Mushrooms.
—Chef Chris Wadsworth, formally with IPO Restaurant in Baton Rouge and founder of Triumph Kitchen in Baton Rouge, Pickled Shrimp and Tasso Tacos.
—Chef Bronwen Wyatt, La Petite Grocery in New Orleans, Butterscotch Pudding with Toffee-Espresso Sauce.
Tickets are $75 ($125.00 for VIP access) and include all-you-can-eat-and-drink from the aforementioned chefs as well as access to the silent auction. Entertainment will be live music including Joe Simon’s Jazz.
To purchase tickets, visit https://secure.louisiana cookin.com.


Restaurante Hana earns 2014 TripAdvisor Certificate of Excellence
Restaurante Hana, Panajachel Guatemala today announced that it has received a TripAdvisor Certificate of Excellence award.
The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Approximately 10 percent of accommodations listed on TripAdvisor receive this prestigious award.
Restaurante Hana's New Hours
We are please to announce that we are now open 12PM to 9PM Tuesday thru Sunday.
Restaurante Hana's Movie Night
We are please to announce every Sunday night at 7pm join us for a different FREE movie with subtitles in Spanish.
New Beer: Brooklyn Brewery's Pennant Ale
The only place in Pana you can get this beer!
Restaurante Hana's House Salad Dressing
We are please to announce that Mihoko's famous sesame seed dressing is now the house salad dressing.
Friday's: Happy Hour
Brooklyn Brewery's East India Pale Ale (IPA) Q18 ALL DAY LONG!
Thursday's: Happy Hour
Ki-ippon Sake Ichi-gou Q20 ALL DAY LONG!
Japan's national drink. Sake is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is served chilled, at room temperature, or heated, depending on the preference of the drinker.
Tuesday's: Happy Hour
Japanese Sapporo Beer Q25 ALL DAY LONG!
スペシャル:Namatamago Kake Gohan 生卵かけご飯 Q40
Restaurante Hana has FREE wifi for our customers. Come enjoy great Japanese food and surf the net!
The green topping on your miso soup at Restaurante Hana is called Mitsuba or Japanese wild parsley. Mihoko grows Mitsuba from seeds imported from Japan. Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like.


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952 Atlantic avenue, Brooklyn, NY | 646 236 4717


A Dole Softserve, also referred to as a Dole Soft Serve, is now a popular non-dairy pineapple ice cream dole Softserve that used to be exclusively available in places like Disney Walt. The word exclusive in this context means that it used to be limited to people who have a lot of money or are privileged and is therefore not available to everyone. According to historical research, Dole Softserve was introduced at the National Restaurant Association show in May 1984, 10 years after the Dole Food Company took over from United Airlines.
There are several places where pineapple dole Softserve are produced, one of such places is located in Tampa, which is a major city in the state of Florida. It is situated on the northern shore of Tampa Bay at the mouth of the Hillsborough River.
Dole pineapple Softserve in Tampa is made from Pineapple juice, frozen pineapple chunks, vanilla ice cream, lemon juice, salt, and sugar. Note that sugar can be particularly optional. This is because, in recent times, the real Disneyland Dole Softserve is vegan now, made with non-dairy creamer, sugar, and natural flavoring and coloring.
A Dole Softserve is a frozen pineapple soft-serve; it is a rich, creamy treat with just enough tartness to cut the sweetness. Dole pineapple Softserve in Tampa can be ordered independently; by that, I mean that I can order a pineapple dole Softserve near me from a close-by vendor whom I would trust to prepare my Dole Softserve pineapple juice swirled with vanilla ice cream because that’s how it should be prepared for me to enjoy it.
What to consider
If you are a fan of taking Dole Pineapple Softserve in Tampa by now, you would agree with me that it can be quite addictive because of how tasty and nutritious it is. And a dole pineapple Softserve is always attractive and worth it on a hot day.
To get a dole pineapple Softserve in Tampa is always obtainable. However, if I buy a pineapple dole Softserve near me, I will be sure not to consume it with an empty stomach. This is because consuming it on an empty stomach can result in acidity. Although pineapple is a good fruit that can aid in good digestion, make your skin good-looking, and give a soft and silky touch to your hair, it can also cause many health problems if this fruit is consumed in excess, especially on an empty stomach.


We are the Bride and Groom’s choice for gourmet popcorn. An Almost Famous popcorn bar will delight your guests and make your event memorable. Jars, serving cups, scoops, napkins are all included to make it easy and stress free. Our “little popper” is the perfect hostess gift that can be custom labeled for your wedding. Everything will be fresh and packed by loving hands.
Come in for a tasting and place your order. We will take great care of you.
Popcorn Bar Pricing: Includes three flavors of gourmet popcorn, jars, scoops, serving cups, napkins.
100 guests = $149.95 200 guests = $225.00 300 guests = $300.00
Additional or chocolate covered flavor add $25.00
Little Popper: The perfect customized Hostess gift.
Less than 50 = $2.25 each 50 – 99 = $1.95 each 100+ = $1.75 each