Difference Between Snickers and Twix
Chocolate bars with various fillings have been popular for many years. Twix is a chocolate cookie with peanut butter instead of caramel, covered in milk chocolate. The Left Twix and Right Twix were created by the Mars candy company and marketed as separate candy bars, even though they are identical. This marketing strategy has been highly successful for Mars, as many consumers believe there are differences between the two. Here are the key points regarding the differences between Left Twix and Right Twix:
1. Left Twix: In the Left Twix factory, caramel flows onto the cookie. It has a thicker layer of caramel, a lighter cookie, and less stretch in the caramel compared to the right Twix.
2. Right Twix: In the Right Twix factory, caramel cascades onto the cookie. It has more caramel, a slightly darker cookie that fades lighter towards the middle, and more stretch in the caramel compared to the left Twix.
3. Packaging: Left Twix is written in red color on a white label, while Right Twix is written in white color on a red label.
4. Taste: Both Left Twix and Right Twix have the same taste. The cookie is enrobed in chocolate and drizzled with caramel, making it crunchy and sweet.
5. Ingredients: The ingredients of Twix include milk chocolate, sugar, enriched wheat flour, thiamine mononitrate, palm oil, corn syrup, skim milk, dextrose, cocoa powder, soy lecithin, baking soda, and artificial flavor.
6. Commercial Campaign: Mars has promoted the idea of a rivalry between Left Twix and Right Twix through commercials and packaging. This has captured consumers’ imagination and increased sales.
1. Is there a difference between Left Twix and Right Twix?
No, there is no actual difference between Left Twix and Right Twix. They have the same ingredients and taste.
2. How is caramel distributed on the cookie for Left Twix and Right Twix?
In the Left Twix factory, caramel flows onto the cookie, while in the Right Twix factory, caramel cascades onto the cookie.
3. Which Twix is bathed in chocolate?
Left Twix is bathed in chocolate.
4. Which Twix has more cookie and less caramel?
Left Twix has more cookie and less caramel, while Right Twix has more caramel and less cookie.
5. Does the width of Twix bars differ?
Left Twix seems to have a smaller width compared to Right Twix.
6. Which Twix has less stretch in the caramel?
Left Twix has less stretch in the caramel compared to Right Twix.
7. What color is the label for Left Twix?
The label for Left Twix is red.
8. What color is the label for Right Twix?
The label for Right Twix is white.
9. Are Left Twix and Right Twix labeled as separate bars?
Yes, Mars sells packages labeled as “only Left Twix” or “only Right Twix” to promote the idea of a rivalry between the two.
10. Are Left Twix and Right Twix equally popular?
Yes, both Left Twix and Right Twix are equally popular among consumers.
11. What makes Twix bars crunchy and sweet?
The cookie inside Twix bars is enrobed in chocolate and drizzled with caramel, making it crunchy and sweet.
12. Are Left Twix and Right Twix marketed as separate brands?
Yes, Mars markets Left Twix and Right Twix as separate brands to create a sense of rivalry between them.
13. How has the marketing campaign for Left Twix and Right Twix affected sales?
The marketing campaign has been highly successful for Mars, increasing sales and capturing consumers’ imagination.
14. Can you taste any difference between Left Twix and Right Twix?
No, they have the same taste, as they are made with the same ingredients.
15. What are the main ingredients of Twix?
The main ingredients of Twix include milk chocolate, sugar, enriched wheat flour, palm oil, corn syrup, skim milk, dextrose, cocoa powder, soy lecithin, baking soda, and artificial flavor.
Difference Between Snickers and Twix
10 Difference Between Left Twix And Right Twix Candy Bars
Chocolate has been around for thousands of years, but it wasn’t until the later part of the 19 th century that candy confectioners started putting things like marshmallows, peanuts and caramel into the chocolate and selling it to the public as candy bars. From birthday parties to game day gatherings, the chocolate bar with a peanut, caramel and nougat filling has been satisfying the hunger of candy-lovers.
Twix is a chocolate cookie, with peanut butter replacing the caramel, all covered in milk chocolate. Both left and right Twix were originally created by the Mars candy company, the same company that created Starburst, Skittles, Snickers and other candy favorites.
In the year 2012, Mars (the candy) company in a bid to increase the dwindling sales of Twix candy bars, launched an advertisement campaign centered on the idea of the left and right sides of the candy bars being a point of controversy, based on the idea that one is better than the other. Now in 2015, they even started selling packages carrying ‘’only left Twix’’ or ‘’ only right Twix.’’ In 2017 to 2018 Twix extended the campaign into its packaging with some bars being labeled as ‘’two left’’ while others were marked ‘’two right.’’
Other than the way they’re packaged, there is no difference between the Left Twix and Right Twix candy bars. Each begins with a cookie bar topped with a layer of caramel, covered in a thick coating of milk chocolate. Even the way they ‘’flow’’ or ‘’cascade’’ the caramel onto the cookie bar seems to be same. More importantly, they also both have the same taste. Twix most highly likely created this rivalry for business purposes just like their competitors Mike and Ike did when Mike separated from Ike for a short period of time and brought a bit of confusion to the world of candy.
For close to a decade now, Mars company has captured everyone’s imagination that there is a big difference between Left Twix and Right Twix, when indeed there is none. Their commercials flood viewers televisions each year especially when Halloween rolls around.
Many people who patronize Twix candy bars, do believe that a Left Twix Candy bar is quite different from a Right Twix Candy bar. Here are some the arguments they advance.
What Candy Lovers Say About Left Twix
- In the Left Twix factory, caramel flows on the cookie.
- Left Twix is bathed chocolate.
- If you compare the cross-sections, Left Twix has more cookie and less caramel.
- The Left Twix has an extra layer of caramel with a lighter cookie absorbing it.
- Left Twix has less stretch in the caramel than the Right Twix.
- Left Twix has a relatively thicker ‘blanket’ of caramel.
- Left Twix has a better stretch on the caramel than the Right Twix.
- Left Twix is more crunchy and sweet because the cookie is enrobed in chocolate then drizzled with caramel. A factor that makes the cookie inside crispier.
- Left Twix is written in red color on white label.
What Candy Lovers Say About Left Twix
- In the Right Twix factory, caramel cascade on the cookie.
- Right Twix is cloaked in chocolate.
- Right Twix has more caramel and less cookie.
- Right Twix has less caramel presented off the bat and slightly darker cookie that fades lighter towards the middle.
- Right Twix seems to have more width than Left Twix.
- Right Twix has a relatively slightly thinner ‘blanket’ of caramel.
- Right Twix is crunchy and taste sweeter because the cookie is cloaked in chocolate with cascaded caramel.
- Right Twix is written in white color on a red label.
What Are The Ingredients Of Twix?
Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin, PGPR, Artificial flavors), Sugar, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced iron), Thiamine Mononitrate, Riboflavin, FolicAcid, Palm Oil, Corn Syrup, Skim Milk, dextrose, less than 2%-Food Starch-Modified, Cocoa powder, Soy Lecithin, Baking Soda, Artificial Flavor.
Difference Between Left Twix And Right Twix From What Candy Lovers Say
|BASIS OF COMPARISON||LEFT TWIX||RIGHT TWIX|
|Caramel||In the Left Twix factory, caramel flows on the cookie.||In the Right Twix factory, caramel cascade on the cookie.|
|Chocolate||Left Twix is bathed chocolate.||Right Twix is cloaked in chocolate.|
|Cross-section||Left Twix has more cookie and less caramel||Right Twix has more caramel and less cookie.|
|Quantity Of Caramel||The Left Twix has an extra layer of caramel with a lighter cookie absorbing it.||Right Twix has less caramel presented off the bat and slightly darker cookie that fades lighter towards the middle.|
|Width||Left Twix seems to have small width than Right Twix.||Right Twix seems to have more width than Left Twix.|
|Stretch||Left Twix has less stretch in the caramel than the Right Twix.||Right Twix has more stretch in the caramel than the left Twix.|
|Thickness Of Caramel||Left Twix has a relatively thicker ‘blanket’ of caramel.||Right Twix has a relatively slightly thinner ‘blanket’ of caramel.|
|Taste||Left Twix is more crunchy and sweet because the cookie is enrobed in chocolate then drizzled with caramel.||Right Twix is crunchy and taste sweeter because the cookie is cloaked in chocolate with cascaded caramel.|
|Labeling||Left Twix is written in red color on white label.||Right Twix is written in white color on a red label.|
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Difference Between Snickers and Twix
Both Snickers and Twix are popular chocolate bars that are loved by many people across the globe. These two chocolate bars are different from each other but when you taste them they taste quite similar.
Let us discuss the major difference between the chocolate bars in detail.
- Snickers is a chocolate bar containing peanuts, caramel, and nougat, while Twix consists of a cookie topped with caramel and coated in chocolate.
- Snickers offers a combination of sweet and salty flavors, while Twix features a crunchy cookie texture.
- Snickers and Twix are popular chocolate bars but differ in taste, texture, and ingredients.
Snickers vs Twix
The difference between Snickers and Twix is largely based on their nutritional facts. Snickers is very rich in nuts and contains sweet caramel, fresh peanuts, another light layer of sweet caramel and creamy milk chocolate. Twix on the other hand is not very complicated but very simple chocolate and has a crispy wafer with a layer of caramel and milk chocolate.
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Snicker chocolate bars are so delicious and delightful. The mix of all the ingredients fits amazingly.
Nougat balances the saltiness of the peanuts and the caramel chocolate is truly unique in taste. It is rich in sweet caramel as the well creamy balance of milk chocolate.
On the other hand, Twix is a very simple chocolate bar that does not have so many ingredients but has a layer of waffer that is completely covered with a thick layer of caramel. The chocolate bar is also topped with a fine layer of milk chocolate.
|Parameters of Comparison||Snickers||Twix|
|Nutritional value||It has a higher amount of protein(4g) and 250 calories + 14 grams of fat||The protein content is lower as compared to the former chocolate. It is around 2g|
|Old name||Previously it was named, Marathon bar||Twix was earlier known by the name, Raider|
|Peanuts||Presence of peanuts is the identification mark of this chocolate bar||Peanuts are not present in the Twix chocolate bar|
|Presence of wafer||This chocolate bar does not contain wafers||It has a layer of the wafer that is finely poured with caramel on top|
|Eggs||Snickers chocolate bars include eggs||It does not include eggs|
What is Snickers ?
Snickers have been a household name for a long time and it won many hearts of confectioners everywhere with its milk chocolate and caramel-topped roasted peanuts. The chocolate is highly coated with peanuts, caramel and nougat bar and it is named after the Mars family’s favourite horse.
Before it became a household name, the candy bar was known as the Marathon Bar which is associated with athletes due to its high-calorie count.
There was a time when candy bars were called by two names but after some time, the name was fixed to Snickers. To meet the high demand for the best-selling candy bars, Mars produces more than 15 million snickers daily.
The actual bar weight is 62.5 grams later reduced to 58 grams. The bar weight in the UK as of 2013 was 48 grams. In other countries, the weight has been stable at 52.7g for some time.
Other versions of the Snickers candy bar were originally made locally and weighed 53 grams. The identification mark of this chocolate is the presence of a rich amount of peanuts which is loved by many people.
It also has a good amount of protein and fats in its nutritional value.
What is Twix ?
Twix is one of the pieces of candy that most kids will remember craving and looking for. The glossy cover around those two tweaks bars is too much for most teens and most adults to resist.
It is best to eat with cold water or with some almonds or pancakes. The single package of the chocolate bar contains 284 calories.
Twix bars come in a variety of sizes, including a version with a chocolate cookie and peanut butter topping. Many other varieties have also emerged, including mint, ice cream and double chocolate bars.
Classic twix features a flat bottom and top edge, with chocolate-coated cookies and often caramel, peanut butter and other confectionery surrounding the bread-like interior of the candy bar. It is not the most popular candy bar in the world but has become a popular dessert with many fans around the world working hard with many new flavours and styles.
Twix is owned by Mars Incorporated Company which is an American global manufacturer of confectionery, pet food and various food products.
The name Twix was not the first preference always as it was earlier named as Raider. The name Twix was introduced in the 1980s after the famous European confectionery bar in the United States snack and confectionery market, the confectionery bar was sold in Europe.
Main Differences Between Snickers and Twix
- Snickers is filled with peanuts whereas in Twix peanuts are not present.
- The amount of protein content in both the chocolate bars is different. Snickers contain 4g of protein whereas Twix contains around 2g.
- Eggs are included in the content of Snickers but not in Twix.
- Snickers do not have wafers but Twix has a layer of wafers that is covered with a fine layer of caramel.
- The former chocolate bar is softer as compared to the latter chocolate bar.
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Twix vs Snickers: Which One is Better?
Who does not love candy bars? While having chocolate, a hormone named dopamine is released from the brain. It is the same hormone that is basically released from the brain at the time of feeling so good! That is why people regardless of age around the world love to have candy bars. Let’s have a discussion on two popular candy bars and compare them: Twix and Snickers.
What is Twix?
Twix is a popular candy/chocolate bar that contains biscuits or cookies in the center; the biscuit or cookie is usually made from shortbread or kinds of shortbread. On top of the biscuit, there is a thin layer of chocolate and a thick layer of caramel. The biscuit along with the chocolate and caramel layer is coated with milk chocolate.
This chocolate bar was first launched in the UK in 1967 by Mars and at that time it was called Raider. Later on, in 1979, the candy bar was introduced in the USA and since then it is officially called Twix instead of Raider.
What is Snicker?
Snicker is another candy bar that contains nougat at the center. On top of that, there are two layers consisting of roasted caramel and peanuts. The nougat, caramel, and peanuts are covered by milk chocolate.
The same company Marcs started to produce Snickers in 1930 in the UK, but it was called Marathon bar at that time. The name changed to Snickers in 1990.
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Comparison between Twix and Snicker
Several kinds of Twix and Snickers are available in the market in terms of taste and size. While Twix has a total of 16 items with 8 right bars and 8 left bars, Snickers has 28 types. If you do not exactly know the difference between Twix’s left and right bars, please do not wonder anymore. Have a look at the following chart.
|Left Twix||Right Twix|
|cascaded caramel||drizzled caramel|
|Crispy cookie||Crunchy cookie|
|More caramel||Less caramel|
|Lighter cookie||A mix of darker and lighter cookie|
Both products have two common ingredients: milk chocolate and caramel. The main ingredient which is placed at the center of Twix and Snicker is different; they are Biscuits and peanuts, respectively. Another interesting fact is that egg is used while making Snicker, but there is no egg in Twix.
3. Nutrition facts
It can be easily assumed that most people are not concerned about nutrition facts when having candy bars; it is most tested and feeling why people are crazy for chocolate. However, a few people who are adults and have a particular disease might look at their nutrition status. Or perhaps, you are a capricious one who just one to know the facts!
Nutrition Comparison Table between Twix and Snicker
|Benchmark||Twix Caramel Full Size Candy Bar||Snicker Singles Size Chocolate Candy Bars||Remarks|
|Size||1.79 oz||1.86 oz|
|Saturated fat||7g||4.5g||Difference is 2.5|
|Sodium||105mg||125mg||The difference is 20mg|
|Total Carbohydrate||34g||32g||The difference is 2g|
|Dietary Fiber||1g||Almost same|
|Dietary Fiber Daily||Nill||4%||The difference is 4%|
|Total Sugars||25g||28g||The difference is 3g|
|Includes Added Sugars||23g||26g||The difference is 3g|
|Protein||2g||4g||The difference is 2g|
|Iron||0||4%||The difference is 4%|
|Potassium||2%||4%||The difference is 2%|
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The price depends on the stores that you choose. When it comes to Walmart, the price is the same for a Twix Caramel Full Size Candy Bar and a Snicker Singles Size Chocolate Candy Bar which is USD 0.98. However, at Target, the price is USD 1.29 and 0.99, respectively; which means here Twix is more expensive.
5. Seals record
Twix and Snickers are both popular around the globe, but snickers are more popular than its counterpart. Let’s take an example from the USA. According to Statista, more than two-fold people (48.06 million) bought Snickers than those (20.53 million) who got Twix in 2021.
6. Popularity on social media
In today’s world, it has become comparatively easy to measure popularity without doing an on-site or online pool. If you see the number of people following the official page of a certain product on several social media platforms, you could make a conclusion about which one is more popular and which one is less. Let’s see how many followers these two brands have on Facebook, Instagram, and Twitter.
The deference between Twix and Snicker
Twix and Snicker both are manufactured by the same company March and there are a lot of similarities between them. However, a few differences make one preferable over another to consumers over the world. Let’s have a look on those major differences at a glance.
|Includes Added Sugars||23g||26g|
|Seals record||Fewer seals record||More seals record|
|Popularity on social media||Less popular on social media||More popular on social media|
Like the differences, there are a lot of seminaries as well. You have already known that these two products are made by the same company. In terms of ingredients, nutrition and price, the similarities are as follows
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The difference at a glance:
|Important ingredients||Milk chocolate and caramel||Milk chocolate and caramel|
|Price||USD 0.98||USD 0.98|
Hope you now have a complete idea of Twix and Snicker: you know the differences and you know the similarities as well. What is your favorite one and why? Are you going to change your preferable candy bar after reading this article? Write to us with your opinion…….
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Does Twix have nougat
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Stop By The Rochester Farmers Market This Saturday!!!
This weekend if you are in the Rochester area make sure you checkout the Downtown Rochester Farmers Market this Saturday beginning at 8am. The Market is located on the corner of E. Third & Water Street. The market is a place where friends and family can gather and enjoy the freshest locally grown Michigan made products. Coming up on its 22nd year the Farmers Market is a frequent and popular destination of locals and tourists alike. Stop by and enjoy the vibrant colors, aromas, and flavors of southeast Michigan’s growing season. Some of the exciting vendors you will find at the market include, The cheese lady, which is located in Rochester and offers up over 150 artisan cheeses from all over the world. The Little donut factory which serves hot and fresh donuts straight off the truck. These donuts come in a plain or coated in sugar with your choice of drizzle for each. Mackinac Fishmongers which serves up fresh fish products caught from the straits of Mackinac. One of my personal favorites on the list include Uncle Peter’s Pasties, this is a family owned pastries company that’s a family recipe that has been passed down for generations. All their pasties are ¾ pounds and made with free range, grass fed, antibiotic, and hormone free. All the vendors listed will be at the market on Saturday along with many others to choose from. So if you feel like stopping by and enjoying some great fresh food along with some great people go to the Rochester Farmer market this Saturday from 8am through 1pm.


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Although this is a Serbian chef knife and not a VIking one, our customers love it!
We designed this knife for durability, sharpness, and precision. It's made with a layering process that combines high-carbon steel and stainless steel, resulting in a blade that is both strong and corrosion-resistant.
The blade of the Serbian Clad Steel Knife is razor-sharp, making it ideal for slicing, dicing, and chopping a variety of ingredients with ease.
The handle is full-tang and is designed to be easy to hold and use, with a balanced weight that makes it ideal for a range of cutting tasks.
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This delicious zucchini and garlic soup has properties that help boost your immune system. Plus, it is low in calories and can be a great addition to your diet plan.
Did you know that you can boost your immune system with zucchini and garlic soup? While there are plenty of other ways to boost your body’s defenses, once you make it, this dish will quickly become one of your favorites! It’s low in calories, packed with nutrients, and delicious. You should not miss this soup!
Zucchini and garlic soup: what you need to know about the ingredients
Zucchini garlic soup is part of the Mediterranean recipe book. In addition, many vegans and vegetarians include it in their diet. You don’t have to follow a special diet to enjoy it, however. If you want, you can make it for lunch or dinner.
To make this zucchini and garlic soup, use many healthy ingredients, such as potatoes, onion and basil. Before we get started, we want to show you all the benefits of the two main ingredients.
The benefits of zucchini
Zucchini belongs to the cucumber family, a family of plants that includes melons, pumpkins and cucumbers. They are often thought of as vegetables, but botanically they are actually fruits. In any case, it is a nutrient-packed food that provides important health benefits.
Zucchini has been widely used for years as a supplement to relieve colds, improve digestion, and reduce certain types of pain. Plus, due to its vitamin, mineral and antioxidant content, it is one of the best foods to boost your immune system.
The nutritional value of zucchini
Zucchini contains a wide variety of vitamins, minerals and other components that are good for your body. Each 1 cup (223 grams) of cooked zucchini contains only 17 calories.
In general, these foods are a source of:
- Vegetable proteins
- Complex carbohydrates
- Dietary fiber
- Vitamins A, C, B6 and K.
- Minerals such as manganese, potassium, magnesium, copper and phosphorus
The benefits of garlic
Garlic belongs to the Allium genus together with the onion . It is a sphere made up of several segments known as the ‘cloves‘. It has been used in cooking for many centuries because it improves the taste and aroma of food.
However, it has also been the basis of natural remedies for a long time, as it has positive effects in the prevention and treatment of many diseases.
For example, due to its allicin content, it strengthens your immune system and helps reduce the risk of infection. It also promotes heart health and helps improve circulation.
Eating garlic (especially raw) regulates blood pressure, improves blood glucose control and strengthens cognitive functions. Regular consumption of garlic is therefore an excellent way to promote your well-being.
Some of the most important nutrients are:
- Minerals such as manganese, selenium, calcium, potassium, copper and iron
- Vitamins B1, B6 and C
- A small amount of vegetable fiber
- Vegetable proteins
- Complex carbohydrates
Recipe for zucchini and garlic soup
Zucchini Garlic Soup is the perfect dish to support the treatment of common illnesses such as the common cold and flu. Since it can boost your immune system, it’s perfect for boosting your defenses and speeding up the recovery from those infections.
You don’t have to wait until you are sick to enjoy this dish. If you want, you can just make it tasty for lunch or dinner every now and then. Follow the steps below to make this delicious recipe!
Ingredients for zucchini and garlic soup
- 2 medium zucchini
- 2 garlic bulbs
- Extra virgin olive oil
- 2 potatoes
- 1 onion
- 4 cups of vegetable or chicken stock (1 liter)
- salt and pepper to taste
- fresh basil
Preparation of the courgette and garlic soup
- To start, put some olive oil in a large saucepan or skillet.
- Then finely chop the onions and garlic and put this in the pan.
- Then add the peeled potatoes and cook for a few minutes.
- Then add the vegetable or chicken stock and some salt and pepper to taste.
- Let it boil for 30 minutes and then remove it from the heat.
- Once it has cooled down a bit, mix it with the hand blender and add the sliced courgettes as well.
- Then let it simmer for another 20 minutes until the zucchini has softened.
- Finally, serve it with some freshly chopped basil sprinkled on top.
And, what do you think about this zucchini garlic soup? If you want to take advantage of its many benefits, don’t hesitate to try it! It is very easy to make and you can enjoy it with your whole family .


Here is a recipe to start of the week:Confetti Summer Salad4 medium ears fresh corn or 2 cups frozen whole kernel corn, thawed4 baby zucchini, thinly sliced, or 1/2 of a small zucchini, halved lengthwise and thinly sliced2 medium tomatoes, seeded and chopped2 green onions, sliced1 medium yellow bell pepper, seeded and chopped1 medium red bell pepper, seeded and chopped1/2 cup bottled clear Italian salad dressing1/4 teaspoon cayenne pepper (optional)1. If using fresh corn, in a covered large saucepan cook ears of corn in a small amount of boiling water for 4 minutes. Drain, rinse with cold water to cool. When cool enough to handle, cut corn from cobs.2. In a large bowl combine fresh cooked corn or thawed corn, zucchini, tomatoes, green onions, bell peppers, salad dressing, and if desired, cayenne pepper. Cover and chill for 4 to 24 hours. If desired, garnish with fresh thyme.This is a great summer recipe! Enjoy!
Hi Everyone, I just wanted to testify today that I, Sommer T. Miller (with my fine self) messed up. I tried to stay away from the chicken but it just kept clucking my name. I lay my 2 dollars at your feet and will try to do better:(
Don't feel bad Sommer. I ate some fries this week so I owe 2 dollars too. But hey at least we got it out of our systems hopefully. Other than that I had a pretty good week with my diet and exercise. If anyone has a good stomach exercise besides those dreadful crunches, please share.
This week was not one of my best weeks. I had to put two dollars in my jar on Saturday. I had to have some chocolate. I have been keeping up with my exercise and the weight is dropping. I hope all of the ladies had a very Happy Mothers Day.
I put $2 in my jar. Phoebee's mac n' cheese was great.
Well, I am debt free this week! No french fries! I definitely wanted some when MiMi and Big Daddy brought us Bojangles on Saturday after a hard days work of painting our deck! Thankfully they didn't have any either, or I would have been tempted and very jealous! As for exercising, I think I walked every day this week and ran once. I'd like to do more running, but it was a busy week. Happy Mother's day to you all! And thanks to my secret pal for my album and journal!
This week was good eating and horrible for working out! We stained our deck this week and it took absolutely everything out of me. I may sound like I'm whining right now but that deck was a You Know What to deal with. I love Pomegranate juice right now... It's good for you, taste great but it's expensive. Tip of the week: Eat a cup of cottage cheese before bed. You will drop a pound during the night. Later peeps. Creep
Hi everyone,I was doing so good until I went to Momma's house on yesterday and she made an apple pie. Of course, I ate the pie and put ice cream on top as well. Okay Nicke, put me down for another $2.00. After that I went on a binge and ate a chocolate bar and barbecue potato chips. I figured I had to pay the $2.00 anyway. A word to the wise, beware of the desserts when you go to Momma's house.Looking forward to this week.
Good Morning,I had a fantastic week, I didn't fall off the wagon and even lost some pounds. Exercising went great, I cooked alot last week and this week I'm going to spice up things with some new receipes. I'll post some new receipes if things goes well. Had a wonderful Mother's Day on Saturday and Sunday.
Pretty good week...fell off wagon 3times, but I will recover.
OJ-does that mean you owe $6 to your jar?
Hey Drum-dogg,Will you tell us once again what are the rules of the game, where the 100 big ones are coming from and will the winner of all the money jars be the winner with the least amount of money in their jar, at the end of four months?
I think the biggest weight % loser should get the $100 and the extra pot. That will inspire us to all lose more. If we do it the other way, someone could win the pot without shedding any lbs. I think we should all chip in $10 to go towards the $100. It's going to be a lot of money! It will be interesting to see who wins it! Seeing the growing pot definitely pushes me to work harder! This is just my opinion.
I agree Kerry that can really add up!
Okay, Is this the final answer?if so it's on.....................
I agree with Kerry. When Kerry won the first wave of this game she received all the money. I thought that was fair because she obviously worked the hardest.
I agree as well. Wow, this really raises the ante. It's on. I love it. I love it.
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Nationwide, our kits are available on Goldbelly and were developed for easy home use by our restaurant teams. Complete, easy-to-follow instructions are included for cooking the dishes and assembling your meal.
PORK BUNS | ORDER 12-PACK
Pork Buns have been on the menu since the day we opened in 2004. Since then, the recipe has remained the same: a simple combo of roasted pork belly, hoisin sauce, lightly pickled cucumbers, and scallions on a steamed bun. The pork belly is brined for 24 hours, then roasted. All you have to do is sear the sliced pork belly in a pan, then assemble your steamed buns.
SHIITAKE BUNS | ORDER 12-PACK
Shiitake Buns have also been on the menu since the day we opened in 2004. A cult favorite, the shiitake buns are more than a vegetarian version of the classic pork buns. The shiitake mushrooms are sliced, soy-marinated, and packed with umami. All you have to do is saute them on your stove, then assemble your steamed buns.
WHOLE PLATE SHORT RIB | ORDER NOW
A staple of Momofuku’s restaurant Majordōmo, the whole plate short rib is seasoned with Korean BBQ marinade, salt, and black pepper but it’s smoked whole for several hours. It is served with Napa cabbage kimchi, soy pickled daikon & jalapeño, horseradish, sauces, and a beef fried rice kit.
BO SSÄM | ORDER HALF BO • ORDER FULL BO
This Bo Ssäm kit features a half pork shoulder that’s been cured in salt and sugar and roasted for several hours, Korean chili sauce, ginger-scallion sauce, Napa cabbage kimchi, a fried rice sauce kit, cooked Jasmine rice, and Martin’s Potato Rolls.
KO EGG & CAVIAR | ORDER NOW
The Ko Egg is one of the most iconic dishes from Momofuku Ko. This kit provides almost everything you need to create this classic at home: onion soubise, crisp fingerling potato chips, 1 oz of Osetra caviar, fresh herbs, smoked salt, and benimosu, a Japanese purple sweet potato vinegar. All you need to supply is eggs.
KO FOIE GRAS | ORDER NOW
The Ko Foie is another iconic dish from Momofuku Ko. This kit provides everything you need to create this classic at home: pine nut brittle, riesling jelly, lychees, and your own cured foie gras torchon. All you need to do is freeze the foie gras and be ready to grate when it is ready.
DUCK PIE | ORDER NOW
The Duck Pie from Momofuku Ko is filled with duck meat from Upstate New York, Hudson Valley foie gras, Tubby cheese from Spring Brook Farm in Vermont, and vin jaune. It also features an umami-rich sauce made of black beans, butter, and Normandy cider vinegar.
DUCK & PECAN PIE SET | ORDER NOW
The set includes Momofuku Ko’s duck pie alongside the pecan pie, which features a whole wheat crust filled with crushed pecans, brown butter, and Tahitian vanilla. Momofuku Ko’s desserts walk the fine line between sweet and savory, so the pie is finished with French sea salt.


Beaches Cafe and Bakery (Bruce’s Yelp Review)
Beer on Tap
118 Beach St
Port Aransas, TX 78373
Categories: Cafes, Barbeque, Seafood
Let me first say that I rate salt water tourist places on a curve. Since there are so many people in the high season and so few at off times, the quality you’ll typically see might not be otherwise present. Good help is harder to find and keep, and you’ve got some market demographics that will steer you to safe food, which usually means beige, cooked on the well-done side, and bland.Enter Beaches. They specialize in BBQ and seafood.First impressions: nice building, clean and well decorated. I was promptly greeted with friendly staff. I have had three dishes there. One was their seafood special. This one was really well prepared. The cod, shrimp, and crab cakes were all perfectly prepared. All had decent seasoning. The only down side of this part of the meal were the condiments. Cocktail sauce and tarter sauce both tasted like they came out of the can, and a bad can at that. It’s so little effort to make your own and control the quality, that I think a place charging north of 15 bucks a plate really should endeavor to try. Mashed and gravy were very good.
The BBQ was also mixed. This place has a little geographic amnesia. You’re from Texas, Beaches! That means brisket, not pork. But the pork ribs were far and away the star of the show. Fall-off-the-bone tender. The brisket was just meh, a little on the dry side. Maybe this would be better on a night where there were more people and enough staff to cut to order. Maybe not, too.
I like the concept of having multiple sauces available, especially for the BBQ joints that are not the best of the best (those don’t need sauce). I tasted three, and they were all nice.
All in all, my Beaches meals were competently executed. I’d feel a little bit better if more of the details were right, and the place had a chef with a plan, rather than a formula.
Beach rules apply. Three and a half stars, with a half-star bump because of the competition. Four stars, and one of the better and more consistent places in Port Aransas.


Green Leafy Vegetables are one of the popular foods which are very good for our health. Cabbage, potato, beans, lettuce, etc. are some of the popular vegetables that we consume on a daily basis. There are various types of vegetables such as:
- Leafy green vegetables like kale, watercress, cabbage
- Marrow like pumpkin and cucumber
- Root vegetables like potato, yam
- Edible plants like celery
- Allium vegetables which include onion, garlic, etc.
Leafy green vegetables are very common among households. Most of them are easy to grow in our own garden. Leafy vegetables are one of the nutritious foods which act as a medicine to unhealthy people. Many people have avoided taking expensive medicines by consuming leafy vegetables daily.
People eat a lot of junk food nowadays. Most of the fast foods we eat daily like burgers, spicy foods are examples of junk foods. Junk foods act as a slow poison on our body because over the span of time junk foods create excessive unwanted fats on our body which will make us sick. Problems like high sugar levels, high blood pressure, obesity arise which could lead to untimely death.
So, we should be very careful in choosing what we eat daily. Eating junk foods occasionally may not cause severe problems on our health but daily use of such foods will lead us to ill health.
8 Healthiest Leafy Green Vegetables
Densely nutrient vegetable which is very rich in vitamins K, vitamins A, vitamins C. It is advised to eat this vegetable raw since cooking reduces its nutrient.
Very nutritious and rich in vitamins A, K, and C. They can be grown easily in your own house. They are processed from a mixture of herbs and vegetable seeds.
3. Collard greens:
They consist of very large leaves and are bitter in taste. They are very rich in vitamin A, B, C, K, and calcium.
They are basically the cluster of leaves. Cabbage can be white, green, or purple in color. They not only are rich in vitamins but also help reduce excessive fats. They also help in the proper digestion of foods.
5. Beet Greens:
They are especially used in salads and soups which are very rich in calcium and vitamins A, K. Their leaves are often thrown away but have a nutritious profile.
It is an aquatic plant rich in vitamins and minerals. For centuries it has been a vital ingredient in herbal medicine. It plays an important role to impair cancer cell reproduction. They are bitter in taste and have a spicy flavor
7. Romaine Lettuce
They are one of the popular lettuce consisting of dark leaves. Romaine Lettuce is a very good source of vitamins A, K. They help to control heart diseases and are widely used as salads.
Belonging to the Brassicaceae family, they also called rocket or rucola. They are leafy vegetables rich in vitamins A, K, and B9. They are peppery in taste and also used as salads like other leafy vegetables.
Green leafy vegetables can be taken as:
- Mixed with omelet
Benefits of Green Leafy Vegetables
1. Rich in vitamin A
Most of the leafy vegetables are very rich in vitamin A which is very useful for the proper development of our immune system. Vitamin A is very useful for the proper functioning of our eyes.
2. Rich in vitamin B
Vitamin B is one of the vital building blocks of a sound and healthy human body. Efficient use of vitamin B helps the proper functioning of our brain and improves cell metabolism. Vitamin B has a vital role in sound nerve functioning and good eyesight. Lack of vitamin B will lead to insufficient red blood cells in our body causing various health hazards
3. Rich in vitamin K
Vitamin K, widely used for preventing clotting disorder. Its main function is to improve blood clots. A blood clot is a process of converting blood from a liquid to a semi-liquid state. Important because it helps prevent losing excessive blood in case of cuts in our body or you heavily injured. Most of the newborns get injected with vitamin K. Lack of vitamin K leads to uncontrolled bleeding resulting in nasty health problems
4. Prevents various diseases
Leafy green vegetables contain very little or no fats which make them one of the healthiest foods. It is very rich in minerals and contains high fiber and protein thus it will help prevent various hazardous diseases like blood pressure, obesity, health problems, vision problems, etc.
5. Low-Calorie count
Leafy vegetables are very low on calories. Our body needs only the required amount of calories and intake of calories isn’t bad as long as it consumed in the right amount. But, if taken excessively causes the production of fats on our body resulting in various problems like weight gain, heart problems, blood pressure, etc.
Make your life healthy
If you want to live a disease-free life and enjoy every moment of your journey then eating lots of leafy vegetables and water might be your option. Why not choose a healthy and prosperous life if we can achieve that through green foods? Junk foods might be tasty, spicy, and all but it is always wise to choose healthy over tasty.
More info over here.


Monday, June 23, 2008
Salmon with Mango-Grape Salsa
Recipe name: Salmon with mango-grape salsa
Source: Weight Watchers (I think)
Cookbook date: June 17
Date prepared: June 19
1 ripe mango, peeled, pitted, and diced
1 cup halved red and green seedless grapes
2 tbsp minced red onion
1 tbsp chopped fresh cilantro (1/4 tsp dried)
1 tbsp drained canned jalapeno peppers, seeded and diced
1 pound salmon fillet, cut into 4 equal pieces
To prepare salsa, in a large bowl combine mango, grapes, onion, cilantro and jalapeno pepper; refrigerate, covered, until flavors are blended, 1/2 to 1 hours.
Preheat grill or broiler; cook salmon, turning once, until fish flakes. Serve topped with an equal amount of salsa.
Tiffany and I both enjoyed this dish. The salmon was dry but that is my fault. I didn't defrost the salmon completely. As a result I had to cook it longer, drying it out in the process. While the salmon was dry the salsa helped to cover up the dryness and the salsa went very well with the salmon. I think if you have a room temp fillet and grilled it rather than broiling you will have better luck than I did. This is a keeper but we will probably only cook it once a year.


Having a Banana as a hangover cure is one of the oldest tricks in the book.
But does eating a banana when hungover really help?
As with most health-related advice, there are a lot of natural hangover cure myths out there. In this article, we aim to take a closer look into whether bananas have any benefits for hangovers, based on science.
Banana health facts
To see whether bananas are good to eat for hangovers, we first need to see what it’s made of. After all, if it’s going to work, it’s going to be due to the nutrients bananas contain.
1 medium-sized banana contains approximately:
- Calories: 89
- Water: 75%
- Protein: 1.1 grams
- Sugar in the form of Fructose, glucose, and sucrose: 12.2 grams
- Fiber: 2.6 grams
- Fat: 0.3 grams
Bananas are also a good source of several vitamins and minerals. We’ve presented the nutritional value as the percentage daily reference value (DV) which means how much of your daily requirement bananas contain:
- Potassium: 10%
- Vitamin B6: 20%
- Vitamin C: 14%
- Magnesium: 6%
So now that we know exactly what’s in a banana, let’s see if any of these natural ingredients are good for hangovers.
Are bananas good for hangovers?
Before we start this section, it’s important to mention that, when you’ve woken up with a hangover, the damage caused by alcohol has already happened.
Any measures that are taken in the morning to try and recover from your hangover are futile. Therefore, when it comes to hangovers, prevention is always key.
Drinking within your limits, keeping well hydrated and having a meal before going out should be enough to prevent the worst hangovers.
With that said, let’s take a closer look at the nutrients in bananas to see if they can aid recovery.
Drinking alcohol, and in particular binge drinking, is known to affect glucose levels in people with diabetes. This effect is not so relevant in people who don’t have diabetes.(1)
Nevertheless, bananas are a decent source of energy, much like other fruits.
Fructose is one of the main sugars in fruits like banana. There are some studies which have shown that fructose can increase alcohol metabolism.(2)
Although not necessarily beneficial for hangovers, eating fruit like banana at the end of your night may be a better alternative than greasy food which most of us turn to. However, this hasn’t been proven.
Potassium is a mineral that is very tightly regulated in your body. Your kidneys control your blood potassium levels by adjusting how much is retained and lost in your urine. Small deviations from the safe levels can have life-threatening consequences.
There’s a common misconception that eating fruit like bananas, which is high in potassium, is good for you.
This is because almost everything you eat has some potassium in it. It’s an abundant mineral that never requires supplementation. If you’re in good health, you’ll never be deficient.
In fact, eating potassium-rich foods in people who have underlying kidney dysfunction can be very dangerous.
Therefore, potassium is not really relevant when it comes to hangovers.
Bananas are a great source of vitamin B6 which is involved in the metabolism of the nutrients you consume, including alcohol. Your body cannot produce vitamin B6, so you must obtain it from foods or supplements.
A healthy balanced diet should give you more than enough vitamin B6 without the need for supplementation.
Periods of over-indulgence can increase your requirement of vitamin B6. It’s one of the most common vitamin deficiencies seen in chronic alcohol abuse.(3)
Studies have shown that vitamin B6 supplementation before and during drinking alcohol reduced hangover symptoms by 50%.(4)
That said, this study is from the 1970s and only had 11 test subjects. Therefore, the results should be interpreted with a pinch of salt.
Vitamin C is an antioxidant that neutralizes free-radicals. Free-radicals are produced as a by-product of metabolism and cause inflammation and damage if left unchecked.
Whether vitamin C is good for hangovers has been unproven.
Alcohol is a diuretic which means it makes you lose more water from your kidneys. Along with water, you also lose minerals like magnesium.(5)
Although studies have shown that magnesium levels drop with acute and chronic alcohol consumption, whether restoring these levels helps with hangovers is as yet unproven.
Do bananas cure hangovers?
When it comes to the science of hangovers, there’s a lot that still hasn’t been proven scientifically. Bananas are a great source of healthy nutrients.
With that said, bananas definitely won’t cure your hangover.
Hangover symptoms are a sign from your body that you’ve been drinking too much and are caused by several damaging effects of alcohol. The best way to cure your hangover is to limit your drinking and keep well hydrated.
Need something to help you bounce back after drinking?*
What about banana smoothies?
Depending on what banana smoothie you have, it’ll usually contain milk, honey or other fruits.
Bananas for hangover nausea
Unfortunately, this is another old wives tale. Hangover nausea is caused by many different factors including increased stomach acid secretion, inflammation, and stomach motility issues to mention a few.
It’s unlikely that a banana will be able to solve all these issues. When you’re feeling sick in the morning, it’s probably best to stick to plain carbohydrates like bread or pasta which are easy to digest.
Other than this, ginger is a great natural remedy that reduces nausea.
Are bananas a good hangover food? – Final verdict
That brings us to the end of our look at bananas and whether they are good for hangovers.
We’ve walked you through the basic things you need to know about the nutritional content of bananas, and revealed how certain nutrients may help.
Generally speaking, bananas are not a hangover cure and it’s unlikely that they’ll have any significant benefit for hangovers.
making sure to drink within your limits, keep well hydrated and eat before going out will go a long way in preventing the worst hangovers.


Welcome to Ormado Kaffeehaus located in Einbecker straße 18. We serve only premium roast coffees from around the world and offer fresh coffee for each customer. We also offer a selection of loose leaf teas, everything from exotic flavors to the classics. We serve a full menu of baked
goods. These items are made fresh each morning to ensure you are getting the
best quality possible.
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
A Cappuchino is an Italian coffee drink that is traditionally prepared with double espresso, and steamed milk foam.
Unser spezieller Kaffee
Caffè macchiato sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed.


The Field of Health and Nutrition consists of two courses: the “Education Research Course” and the “Clinical Nutrition Specialist Course”. The former offers programs for advanced study in health science that prepares graduates for teaching, research, administrative, and leadership positions at academic, medical, public health, and other institutions. The latter course provides professionally trained registered dieticians with comprehensive knowledge about clinical nutrition and advanced skills in nutritional treatment. This course prepares graduates to be successful in nutrition support team (NST) in medical institutes. Each faculty member in this field is an experienced professional who has been involved in research of food science, cookery science, clinical nutrition, nutritional education, nutrition physiology, gustatory physiology, exercise physiology, motor control, perception, social facilitation, pattern of eating and other nutrition-related areas.
- Fostering highly trained educators and researchers
- The “Education Research Course” fosters highly trained educators and researchers in health science related to diet, nutrition, and exercise. Specifically, career options at various universities and vocational schools are conceivable. It is necessary for these professionals to be able to find their own research theme and conduct research on their own, organize the results into a research paper and publish it. The “Education Research Course” offers programs for developing basic skills involved in research.
- Fostering professionally trained registered dietitians
- Recently, emphasis has been placed on the importance of nutrition support teams (NST) for a better nutritional care and management of patients. Therefore, highly trained registered dieticians are in a great demand in medical institutions. Dieticians in NST require comprehensive knowledge about clinical nutrition and advanced skills in nutritional treatment. The goal of the “Clinical Nutrition Specialist Course” is to provide professionally trained registered dieticians with the knowledge and skills necessary for employment by hospitals or nursing care facilities.
Master of Health Science (M.H.Sc.) in Nutrition
Examples of Research Topics
- Perspectives on the safety and nutritional potency of genetically modified foods, and the development of food products in the near future
- Cooking methods and the resulting qualitative and quantitative alterations in functional substances
- Research on the development and evaluation of community health and nutrition policy programs
- Research on the food environments (especially food systems and food cycles) and the health of residents
- Research on socio-economic disparities and health / nutritional status
- Research on nutrition and food assessment
- The effects of exercise and nutrition on glucose metabolism in brain
Hiromi Inaba / Professor / Ph. D., RD (Chair)
Nutritional education for athlete, Study on the excessive desire for leanness
Toru Nagai / Professor / Ph. D.
Nutritional management of chronic obstructive pulmonary Disease (COPD), Therapeutic effect of nutrition support teams (NST) for malnutrition patients
Toshiko Saito / Professor / Ph. D.
Health and nutrition study on the prevention of osteoporosis in elderly population, Study on nutritional education for lifestyle diseases prevention
Kazuo Endoh / Professor / Doctor of Medical Science
Epidemiology on cancer especially on biliary tract, Application of statistical methods in the medical field, Evaluation of the effectiveness of health learning
Kenichi Shibuya / Associate Professor / Ph. D.
Exercise physiology, especially on neural control for movements, Psychophysics concerning human cognition/perception
Noriko Tamura / Associate Professor / Ph. D.
Study on the mechanism of platelet thrombus formation, Study on the functional food with anti-thrombus.
Takako Yamazaki / Associate Professor / Ph. D.
Food science, Tenderizing meat through low temperature steam cooking, Changes in food ingredients and tastes after cooking
Ichiro Ashida / Assistant Professor / D. Agr.
Sensory evaluation of food by analysis of gustation, olfaction, myogenic potential of masticatory and swallowing-related muscles, and facial expressions
Hajime Iwamori / Assistant Professor / M. Sc.
Cookery, Food reparation, Experimental cookery, Meal evaluation of the elderly according to digestion capabilities


Growing your own magic mushrooms sounds like a far-fetched dream, but in reality, it's easier than you think.
Things you need to start growing magic mushrooms at home
All you need is a few, simple household items, a source of heat to create sterility, and some magic mushroom spores (click on the link to order) to grow unlimited amounts of magic mushrooms right in your kitchen. The process is straightforward and can be done in just a few weeks. With the right guidance and tips, you can grow a substantial amount of mushrooms efficiently.
5 reasons why you should consider growing your own magic mushrooms:
Save Money and Stay Safe - Growing your own magic mushrooms is a much more cost-effective option compared to buying them. Additionally, you can ensure that the ingredients and conditions are safe for consumption, which can be a concern when buying from unknown sources.
Superior Quality - Freshness is key when it comes to the quality of your mushrooms. By growing them at home, you can be sure that they are at their peak of freshness and taste.
A Deeper Understanding - Growing your own mushrooms will give you a deeper understanding of their growing conditions, which will help you appreciate them more. You'll also have the opportunity to experiment with different growing techniques to see what works best for you.
Self-Sufficiency - By growing your own magic mushrooms, you'll be self-sufficient and won't need to rely on internet orders. You can grow your mushrooms using local ingredients, which is not only cost-effective but also environmentally friendly.
A Lifelong Skill - Growing magic mushrooms is a skill for life. You can use the knowledge you gain to cultivate a wide variety of edible and medicinal mushrooms, making this a valuable addition to your gardening skills.
Download our e-book, "Unstoppable Mushrooms"
If you're ready to take the next step, our comprehensive guide, "Unstoppable Mushrooms", is here to help. This guide is packed with tips and tricks to help you grow your own magic mushrooms successfully. From selecting the right ingredients to understanding the growing conditions, our guide covers everything you need to know to start growing your own magic mushrooms.


Welcome to the Memo's takeaway where you can order the most delicious pizza, golden crispy fish and chips, triple juicy cheese burger, grilled lamb shish kebab, freshly made calzone, doner kebab wraps and many other delicious options which all are available for collection from the shop or contact-free home delivery.
We also have delicious kid meals as well as delicious sweet treats such as ice cream, vanilla cheesecake and chocolate cake.
If you are in the area Memo's is 100% the best place to order from. Try it yourself.
Ask a local in Glenrothes "Where can I find the best food near me?" No doubt the answer will be Memo's takeaway.
We pride ourselves in the quality of our dishes and what we serve you.
You can easily order your favourite dishes online and have them delivered straight to your door in minutes with our express contact-free food delivery service.
Order our meal deals and enjoy a nice Friday night dinner with your loved ones.
For any question or to place your order over the phone, please call us 01592 725135.


A recent study by the Kenya Medical Research Institute (Kemri) revealing the contamination of raw pork and poultry meat in supermarkets is a cause for concern.
The research conducted by experts from the World Animal Protection, Center for Microbiology Research and Kemri indicates that consuming the meat poses a potential risk of bacterial contamination and the spread of foodborne illnesses.
The study highlights the increase of antimicrobial resistance (AMR) pathogens, a public health concern gaining nationwide attention.
The development of antibiotic resistance to broad-spectrum medications provides limited alternatives, making it difficult to treat bacterial infections that do not respond to readily available drugs.
These findings highlight the need for urgent action to improve food safety. Like many low-and middle-income countries (LMICs), Kenya is experiencing a rapid epidemiological and demographic transition characterised by a double burden of infectious and non-infectious diseases. This transition results in a rapid increase in the burden of non-communicable diseases, likely linked to unsafe food.
Kenya’s food supply chain system involves many stakeholders, including farmers, processors, importers, wholesalers, retailers, consumers, service providers subcontracted by these operators, and policymakers and regulatory bodies. However, there are several challenges facing the food system safety in Kenya. These include a lack of strong coordination and oversight mechanisms of the various institutions and legislation, poor harmonisation of standards and regulations, inadequate protection of consumers, inadequate laboratory and surveillance systems, and lack of consumer awareness and capacity-building initiatives.
It is essential to measure the level of contamination in commonly consumed foods in the country, compared with internationally approved standards such as those provided by the Codex Alimentarius Commission. Evidence of unsafe levels will require collaborative intersectoral remedial action to protect the public from the adverse health and economic effects of food poisoning.
By Martin Muchangi, Programme Director, WASH and NTDs, Amref Health Africa in Kenya
Article first published on https://www.standardmedia.co.ke/health/health-science/article/2001470561/how-kenyas-food-safety-profile-is-worsening-and-why-its-time-to-act


IN BABY MELON
Cut the melon in half, remove the seeds and slightly hollow out.
Chop the strawberries, pineapple slices and the inside of the melon into small cubes.
Add raspberries, blackberries and blueberries, lightly stir.
To prepare dressing, mix together the lemon juice, honey and Grand Marnier. Add dressing to the fruit salad and stir.
Fill each half of melon with the fruit salad.
Garnish with mint leaves and serve with ice cream.


Randall and Aubin's opening hours:
- Mon - Fri:
10:00 - 15:0018:00 - 22:00
What we heard
- Without lettuce, tomato, mayo, onion etc. just cheese+ meat
- BOTH bacon and cheese please
- blue cheese and bacon
- I'd just like the burger to be cooked medium please.
- no salad or radish please, JUST calamari and mayo please
- well done meat, please
- all with cheddar and bacon pls
- extra mayo and ketchup
- please have it cooked meaduim rare
- extra ketchup and mayo please
- can we please have mayo and ketchup
- one burger with no pickles.
- Extra parmesan please
- For burger to be plain with cheese only.No mayo or ketchup
- no tartar sauce, please. nothing with mayonnaise. thanks.
- no avocado please
- No mayo please
- extra ketchup and mayo please :)
- extra sauce with this please.
- no feta please


We are frequent visitors of Jollibee because of our kids. They love the spaghetti and Chicken Joy, as well as the French fries and their rocky road sundae. However, I am here all by myself to try the newest addition to their menu: the ultimate burger steak.
I am very intrigue about this burger steak simply because it has all the elements that I love: burger, French fries, eggs and rice. I am not quite sure though if Php119 is a fair praice for this meal. Being the “proudly kuripot” that I am, I was thinking that I can get a more decent meal for Php119. But anyways, I will give this ultimate burger steak a chance. The meal is available ala carte for Php109 and with small size drink for Php119.
As promised the meal comes with 1/3 pound burger patty, this is way bigger than the regular burger steak patty, more like the patty of the Champ. It is meaty and juicy, but I doubt that it is made with 100% pure beef as they claim. Since this is fast food, I should expect the fries to be soggy after soaking for minutes in the mushroom gravy. But it still tastes good. The meal comes with sunny side up egg, but I want my eggs well done so I ask the crew to cook my eggs accordingly and he gladly oblige. Thanks Mr. Jollibee crew! I am also glad that the rice that comes with the meal is not the usual “puto” rice that Jollibee serve. The rice was fluffy and was cook perfectly. The entire meal fills me up just right, no need for extra rice or any sidings.
I admit I was wrong and the Php119 is well worthy for this heavyweight meal. I give this ultimate burger steak thumbs up but I was thinking of mix and matching it the next time I try it with my husband… I was thinking of ordering this meal and create something different, like a burger and egg sandwich just like juicy lucy or a burger/ mushroom poutine… YUM! I was also wondering if they will say yes if I ask the mushroom gravy to be served separately next time… Hhhmmm…


Best Places to Eat in Chicago at RSNA16 – Tips from a Local!
Reading Time: 3 minutes read
Going to RSNA 2016 in Chicago? Add these restaurants to your schedule!
RSNA16 is coming up fast and soon many of my colleagues will join me in Chicago. They occasionally ask me to suggest a good restaurant. I thought I’d share my recommendations for best places to eat in Chicago with the thousands of attendees who will soon arrive in the Windy City for RSNA2016. After a long day of educational sessions and walking the show floor, it’s nice to reconnect with colleagues over a good meal.
Here is a list of some of my favorite places to eat. What recommendations would you add to the list?
Places to eat near the convention center – Chinatown
There aren’t any places within walking distance of the convention center, but you can take a quick cab ride to Chinatown and be back in under an hour.
My personal favorite for Asian cuisine in Chinatown is Joy Yee. Besides full meals, they offer an extensive list of appetizers. You can also have them concoct a soup from your choice of broths, noodles, meats and other fillers. 2139 South China Place
Most popular places in downtown Chicago to eat
Chicago has unique neighborhoods with many great options for dining. Here are several flavorful options with local chefs.
Frontera Grill at 445 North Clark Street serves classic Mexican. Arrive early and enjoy a house cocktail at the festive restaurant.
Bavettes Bar & Boeuf and Gilt Bar are sister restaurants serving American cuisine. Bavette’s is an upscale steakhouse with a New American menu served in an ornate, dimly-lit wood & brick setting. 218 W Kinzie St.
Gilt Bar pairs small and large plates with imaginative craft cocktails in a sexy, low-lit setting. 230 W Kinzie St.
While there are many great steakhouses in the city, I’m partial to Kinzie’s Chophouse. It’s classic, always has great service, and the steak is delicious. They also serve a killer dirty martini. 400 N Wells St.
Eat like a local
Here are less well-known but equally tasty restaurants where the locals eat. They all deserve to be on the list of best places to eat in Chicago.
Au Cheval arguably has the best burger in the city. They don’t take reservations so be sure to arrive early. The upscale “diner” also works with ingredients ranging from bologna to foie gras. 800 W Randolph St.
Cafe Bionda is a traditional Italian eatery with a signature martini list, 2 mahogany bars and an open kitchen. 1924 S State St.
The Publican is one of my favorite gastropubs. Be prepared to share a communal table and meet some locals. Popular items on their menu include seafood, pork, and global brews. 837 W Fulton Market.
Swift & Sons calls itself a ‘New American steak house’. They offer lots of seafood options, too. And save room for the dessert cart! 1000 W Fulton Market.
Fulton Market Kitchen calls itself ‘part art gallery; part cocktail bar and part restaurant’. Enjoy a good meal in this chic warehouse space adorned with elaborate murals. 311 N Sangamon St.
Breakfast and brunch
Want to load up on calories before a long day at RSNA16? Fremont is fairly new and serves a good brunch. 15 W Illinois St.
Yolk serves breakfast and has 5 locations. You might have to wait as it’s very popular. Or download the NoWait app and skip the wait!
Best coffee on the show floor
Carestream will have a fresh pot of java brewing every day at RSNA 2016 in our RSNA16 booth in the South Hall. Stop by for a steaming cup and a look at the newest advances in health imaging and IT technology. Look for me in the Carestream booth when you’re there!
What other restaurants would you add to this list of best places to eat in Chicago? I’d love to hear about them!
Cristine Kao is Carestream’s Global Marketing and Growth Operations Director, Healthcare Information Solutions. She has lived in Chicago for a decade.


6 Smarter Snacking Strategies for Healthier Eating on the Road
We recently came across an article from MyFitnessPal that offers several smart snacking strategies for a better diet in order to maintain a healthy weight as well as links to recipes, tips and meal suggestions that we felt worthy of sharing to our fellow truckers who find it challenging to eat healthy while on the road.
Snacking is sometimes a bad word, but that’s only if you’re munching on sugary, carb-heavy foods throughout the day (ie: mini muffins). Smart snacking, on the other hand, can help you control your cravings, fill up on important nutrients and maintain your energy levels. Try these five strategies to help you crush your cravings.


1. Celestial Court
Celestial Court’s grand pagoda façade invites you to indulge in the most delectable Chinese cuisine, presented by Chinese Chef Ho Boon, who has re-imagined classic dishes and favorites for sophisticated modern diners.
– Starwood Preferred Guest
You can make a reservation for Celestial Court Restaurant at http://www.kaimen.asia/restaurants/celestial-court
Enak is another upscale Malay eatery, this one in the very posh Starhill Gallery.
Diners can try home-style Malay dishes, many based on recipes handed down through the generations in owner Sherena Razaly’s family.
The presentation may be modern, but the flavors are all traditional in signatures such as sambal tumis udang (fried chilli prawns) and ayam goreng lengkuas (fried chicken with blue ginger).
– CNN Travel
You can make a reservation for Enak at http://www.kaimen.asia/restaurants/enak-kl
At Bijan restaurant, we are innovating ways of enjoying Malay food, introducing accompanying wine to enhance flavours and ways of preparing local delicacies in a fine balance of old and new. Our dishes are a mix of recipes handed down over the generations and innovations of the real thing, to produce forgotten favourites and delicious new flavours and textures.
Located a mere stone throw’s away from KLCC and Bukit Bintang, Bijan is the ultimate destination for fine Malay cuisine. It is an oasis where you can unwind with a cool glass of wine while the food remains deliciously and unmistakably Malay. Enjoy pre-dinner drinks on the terrace while sampling our delicate canapés.
You can make a reservation for Bijan at http://www.kaimen.asia/restaurants/bijan
For 40 years, the award-winning Kampachi has been acknowledged to be Kuala Lumpur’s leading Japanese restaurant. We serve the finest air-flown sashimi from the famed Tsukiji market in Tokyo. Our Ginza-trained master chefs are also very passionate about each plate they serve to ensure guests get a taste of an absolutely authentic dining experience.
Our culinary journey has been humbly graced by the presence of royalty, heads of state and celebrities and it remains today, a favourite dining destination of many. Since our initial store opening at Hotel Equatorial Kuala Lumpur, Kampachi has added additional locations in various Hotel Equatorial locations, The Troika KLCC, Pavilion Kuala Lumpur, Johor Premium Outlets and Plaza@Jaya33.
– Kampachi by Equatorial
You can make a reservation for Kampachi Pavilion at http://www.kaimen.asia/restaurants/kampachi-pavilion
5. Garibaldi Italian Restaurant and Bar
Garibaldi is one of Singapore’s most popular and respected Italian restaurant landmarks and now it has arrived in Malaysia.
Located in Bangsar Village, Garibaldi provides a fine example of a stylish Italian eatery –modern, elegant yet friendly and dynamic. The contemporary and hip atmosphere has helped to make “Garibaldi” a classic Malaysia social gathering place.
Distinguished for its fascinating character and strong identity, the atmosphere in the main dining area is always stylish without being stuffy.
The enticing menu emphasizes authentic Italian cuisine prepared with the best ingredients imported directly from Italy.
The elegant bar offers a great selection of wines by the glass and excellent cocktails; it is the perfect setting for social gatherings and events.
The success of Garibaldi is based on serving well-prepared Italian food, executed with explicitness and taste and served with flair, care and attention.
You can make a reservation for Garibaldi at http://www.kaimen.asia/restaurants/garibaldi-italian-restaurant-bar–2
6. PRIME Steak Restaurant
PRIME prides itself in serving only the finest imported beef, complemented with exquisite wine selections. Imaginative interior design with secluded sections enables diners the chance to see and be seen, or to be discreetly seated away from the crowd. PRIME also offers an innovative ‘private dining room with a view’ which seats 10, offering diners an up close and personal view of the kitchen activities.
A large built to order show kitchen, fronted with a solid glass wall, provides diners with a visual experience of all aspects of the food preparation. The grill used for preparing steaks is supplemented by a flaming rotisserie, and PRIME is the only restaurant in town that offers guests the choice of having their steaks grilled on either imported charcoal or on lava stone.
The extensive menu features a large variety of steaks in different cuts. Australian and Japanese beef are featured, with the famous Wagyu beef guaranteed to provide the tenderest of steaks. PRIME also features Black Angus 200 days grain-fed steaks and Australian 120 and 80 day aged steaks. The restaurant also features premium beef from US.
A highly experienced team of female servers and male kitchen professionals has been assembled to ensure that product and service delivery is truly First Class. Coupled with soft Jazz Music throughout, this really will deliver “Prime Grill, Prime Wine, Prime Time” for PRIME’s guests, ensuring their return for more.
You can make a reservation for PRIME at http://www.kaimen.asia/restaurants/prime-steak-restaurant
7. Hakka Republic Wine Bar and Bistro
Hakka Republic, KL’s hottest and latest fine dining restaurant & wine bar – expect the best here. Plan your next event here, be it a product launch or a cocktail evening with your customers and friends. We are different and we assure you a memorable evening.
– Hakka Republic
You can make a reservation for Hakka Republic at http://www.kaimen.asia/restaurants/hakka-republic-wine-bar-bistro
8. Li Yen at The Ritz Carlton
Popular with the affluent crowd is Li Yen, which features dim sum lunches and authentic Cantonese cuisine served in a stylish and intimate oriental setting. Patrons dine to the serenade of traditional Yan Qing performances, while digging into signature dishes prepared by the restaurant’s award-winning chefs. Deep-fried silver fish with salt and pepper and baked spare ribs with Chinese tea leaves are just some of the musttry dishes at Li Yen.
– Time Out Kuala Lumpur
You can make a reservation for Li Yen at http://www.kaimen.asia/restaurants/li-yen
9. Cilantro Restaurant and Wine Bar
Probably the top fine dining restaurant in Kuala Lumpur. Chef Takashi Kimura dishes up sleek modern French cuisine laced with Japanese influences.
Think grain-fed lamb rack with houba miso and unagi paired with foie gras.
Purely French staples are given a deft contemporary twist, such as the steak tartar with a sunny quail’s yolk and wafer-thin parmesan crisp.
The degustation menu lets you sample his signatures for just 220 ringgit for three courses, a definite steal given the top quality of the cuisine.
– CNN Travel
You can make a reservation for Cilantro at http://www.kaimen.asia/restaurants/cilantro-restaurant-wine-bar
10. Dining in the Dark
A restaurant in total darkness. A completely new sensory experience. DINING in the DARK KL, the very first of such restaurant in Malaysia.
Thoughtfully designed and carefully prepared surprised menu fit for a fine dining—Starter, Main, Dessert—with varying flavours to give your palate a wonderful experience and your mind… an exciting challenge!
One may think it as a challenge, or simply a unique experience of learning and discovery. All you have to do is step in with an open heart (with some excitement of course) and, trust our expert guides to lead you through the whole dining experience.
– Dining in the Dark
You can make a reservation for Dining in the Dark at http://www.kaimen.asia/restaurants/dining-in-the-dark


The kitchen is able to make edible and tasty foods that would otherwise be inedible due to their composition and flavor, preserves their nutritional qualities, gives them new colors, different aromas and flavors and stimulates our visual, olfactory and digestive systems.
What changes during cooking?
- Weight: changes during cooking, for example, 100 g of uncooked glossy rice after boiling becomes about 260 g, 100 g of raw semolina pasta becomes about 240 g, 100 g of peeled raw potatoes becomes about 90 g, 100 g of raw chicken breast after frying and grilling becomes about 80 g and 100 g of adult lean meat after boiling becomes 60/70 g and after grilling 50/60 g
- Proteins: proteins coagulate with heat (better digestibility, as long as the cooking of the food is not too long). Boiling determines the reduction of the protein content of the meat that passes into the cooking liquid, especially if the meat is immersed in cold water and then brought to a boil.
- Carbohydrates: with heat, the starch granules pass into the cooking water, which acquires a sticky appearance. Dry heating at high temperature transforms starch into dextrins (better digestibility).
- Lipids: cooking meat causes the loss of lipids. The triglycerides subjected to heat, especially if cooked by frying, give rise to free fats and glycerol, which is partially transformed into acrolein, irritating and toxic to the liver.
- Vitamins: heat can reduce the content of many vitamins in food: the most stable vitamins once cooked are vitamins B12, K, B3, B5, B8; Vitamin A and carotenoids are quite stable when cooked, on the contrary cooking increases the availability of lycopene; the most labile vitamins once cooked are vitamins C, B1, B9; quite labile are vitamins B2, B6, D, E.
The loss of vitamins during cooking is valid depending on the food and also depends on the cooking method.
Cooking is done using the WET, DRY or MIX methods. In wet cooking (boiling, steaming, pressure cooking, bain marie) heat is transmitted to the food through water or steam.
When cooking in a dry medium (roasting, frying) the heat is transmitted to the food through the air or fat; the temperature is 150-200 degrees; During cooking, a crust forms on the surface of the food which limits the loss of nutrients. Mixed cooking: stew, stew, casserole cooking.
- Boil: there are two possibilities. In the first, the food (meat, dried legumes, potatoes with skin) is immersed in cold water and then brought to a boil. This modality implies a high loss of proteins, lipids, vitamins and minerals. In the second possibility, the food (rice, pasta, vegetables, meat) is immersed in boiling water; this implies a modest loss of nutrients, especially if the boiling is short in little water. Even a prolonged boiling does not sterilize the food, as it only kills a part of the pathogenic microorganisms and molds present in them and is not sufficient to kill the spores.
- Steam cooking: it is an excellent cooking system, which keeps the flavors and colors of food unaltered and avoids the dispersion of nutrients in the cooking liquid.
- Cooking in a pressure cooker: the loss of nutrients is less than boiling thanks to the cooking speed and the small amount of cooking liquid.
- Cooking in a bain marie: it is a delicate cooking method, which preserves most of the nutrients, suitable for cooking foods that would be damaged by high temperatures, such as panna cotta and caramel cream.
- Roast: in roasting (on the grill, on the fire, in the oven, on the grill) cooking starts from the surface of the food and proceeds inwards: the formation of a crust on the surface of a food limits the loss of nutrients. Avoid charring the external parts of the meat and eliminate the charred parts as charring is accompanied by the formation of toxic and carcinogenic substances.
- Frying: cooking a food completely immersed in a fatty substance at high temperatures (150, 190 degrees). Fried foods are good, but they are high in calories and poorly digestible because part of the fat is absorbed from the food; In addition, it causes the formation of harmful substances, especially for the stomach and liver, such as acrolein, and perhaps promotes the appearance of tumors.


How to Cook Salmon Fillet
Cooking salmon fillets is not difficult once you have the right instructions. Finding out how to cook Salmon fillets will improve your cooking experience while also showing you how to be more creative with your cooking and make better food choices.
There are several ways that you can cook salmon fillet. The most common ones are pan-frying, baking, grilling, and broiling.
For example, soak the salmon in cool water for 20 minutes. Drain and dry with paper towels—heat oil in a heavy-bottomed skillet over medium-high heat. Add salmon, skin side down. Cook until skin is crispy, 3 to 4 minutes; turn and cook 3 to 4 minutes more. Remove and place on paper towels until cool enough to handle.
The most important part of salmon fillet cooking is taking care not to overcook it since it loses its delicate texture and flavor. If you find that your salmon is done before the desired doneness, take it off the heat immediately and allow it to rest for 5 minutes before serving.
How to Cook Salmon Fillets
Salmon fillets are one of the most versatile fish there is. They’re cheap, easy to cook, and don’t require a ton of special equipment. You can cook them in a pan on the stovetop, in the oven, or in the microwave—the options are virtually unlimited.
The best way to cook salmon fillets is to rinse them with cold water. Pat them dry with paper towels before you start cooking them.
Here is a step-by-step guide:
1. Rinse the salmon fillets and pat dry with paper towels.
2. Place the salmon on a rack in a baking pan, skin side down, and chill in the refrigerator for 30 minutes.
3. Preheat oven to 400°F (200°C).
4. Season salmon with salt and pepper to taste, then spread out on a lightly oiled baking sheet or jelly-roll pan.
5. Bake for 15 minutes or until just cooked through, depending on the thickness of the fillets; observe so they don’t overcook
How Long to Cook Salmon Fillet
While salmon is one of our favorite fish recipes, you can take some simple steps to ensure that your meal is cooked correctly. Here are some tips:
1. Cooking time depends on the thickness of the fillet: thin fillets will be cooked in less time than thicker ones.
2. Cooking time depends on how you want the fish done: steamed or grilled? Or perhaps even pan-fried? Whatever your preference may be, cooking times will vary accordingly.
3. The best way to ensure that your dish turns out perfectly cooked is by using an instant-read thermometer to check internal temperatures at different stages during cooking (as well as provide proper doneness).
Here’s how long it takes to cook a salmon fillet:
- 1-inch fillets (1/2 pound) – 4 to 6 minutes per side
- 1-inch thick fillets (3/4 pound) – about 6 to 8 minutes per side
When cooked, the salmon will be opaque and flakey. The timing depends on the thickness of the fish, so you’ll want to check it every few minutes until it’s done to prevent overcooking.
In addition, the best way to determine the correct cooking time for boneless salmon fillets is by checking their internal temperature with a food thermometer. It will tell you whether or not the fish is done and safe to eat. If it has not reached an internal temperature of 165°F (74°C), it can still be cooked, but it may take longer, or you may need to cook it longer than you think.
How to Cook Salmon Fillets in Oven
Using the oven to cooking salmon is a great way to cook it at home without dealing with all the mess and hassle that come with grilling your fish.
The trick to getting perfect results when cooking salmon fillets in the oven is to use a nonstick pan. This will ensure that your fish doesn’t stick or burn and will also make cleanup even easier.
To cook salmon fillets in the oven, follow these steps:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Coat your skillet with olive oil and place over medium heat until it is warm but not smoking hot (around 375 degrees Fahrenheit).
3. Place each piece of salmon fillet on the other side of the pan so that they don’t overlap too much (this allows for even cooking).
4. Cook for about 15 minutes per inch of thickness or until the desired doneness has been reached (check by poking with a fork).
How to Cook Salmon Fillet on Stove
Salmon is a versatile fish that you can use in many different ways. You can eat it raw or cook it in various ways, including smoking, broiling, pan-frying, and more.
Cooking salmon on the stovetop is a great way to quickly get dinner on the table. Here are some tips for how to cook salmon fillet on a stovetop:
1. Clean the salmon fillet with a damp cloth. Use a sharp knife to remove any bones from the fish.
2. Season the fillet with salt and pepper to taste. Rub the seasoning into the flesh side of the fish, ensuring it gets into all of the nooks and crannies of the fish.
3. Place your oven-safe skillet over medium heat. When it’s hot, add a little oil or butter and place your seasoned salmon in the pan skin side down, leaving space between pieces so they don’t touch one another when they cook together (this will prevent them from sticking to each other).
Cook the first side until golden brown and crispy, about 5 minutes; turn over onto its other side and cook for another 5 minutes; then flip back over again for another 5 minutes, so both sides get crispy.
4. Drizzle lemon juice over each fillet before serving—this helps keep it moist while cooking.
Furthermore, Salmon fillets are perfect for preparing on the stove because they have a high-fat content and don’t need much heat or time to cook through. The only downside of cooking salmon fillets on the stove is that they can dry out if they aren’t properly coated in oil or butter before cooking them.
To avoid this problem, use tongs to hold your salmon fillet while you coat it with oil or butter before placing it over medium heat. Cook on one side until golden brown, then flip and finish cooking on the other.
How to Cook Salmon Fillet in Air Fryer
Salmon is the perfect choice for a healthy and delicious dinner, but it can be tricky to cook in the oven. The air fryer helps you achieve an evenly browned fillet every time.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Two salmon fillets (6 oz each)
- Preheat your air fryer to 375 degrees. Place salmon in a single layer on a sheet pan or cookie sheet. Season with salt and pepper before drizzling with olive oil or melted butter (or spray with cooking spray).
- Cook for 15 minutes, flipping halfway through.
- Serve with broccoli and mixed greens.
How to Cook Salmon Fillet on Grill
Preparing salmon fillets is an easy task. You only need to buy the best quality salmon fillets and grill them. But it’s important to remember that you should not overcook the fish, or it will become tough and dry.
First, you should rinse your salmon fillets in cold water, then pat them dry with a paper towel. You can also use a little cooking oil to coat the fillets, so they don’t stick together when grilling.
Then season your salmon with salt and pepper to taste, then place their skin on the grill.
Here is a step-by-step guide cook Salmon Fillet on Grill:
1. Wash the fillet and pat dry.
2. Place salmon in a nonstick pan over medium heat and season with salt and pepper. Cook for 3 minutes on each side until browned and opaque, then remove from heat and allow to sit out for some minutes.
3. Heat the grill to medium-high heat and brush the grate with oil on both sides of the salmon. Grill for 3 minutes on each side or until cooked through and still moist inside (internal temperature should be 165 degrees).
How to Cook a Frozen Salmon Fillet
Cooking a frozen salmon fillet is easy and can be done in minutes, but if you’re unfamiliar with how to cook a frozen salmon fillet, we recommend following our steps.
1. Thaw the fish. To thaw your frozen salmon, place it in the refrigerator for 24 hours. It will allow the fish to thaw gradually, which is important because it will ensure that your fish doesn’t become too cold and hard before it’s ready to eat.
2. Pat dry and season with salt and pepper. Once your fish has been thawed, pat it dry with paper towels or a clean kitchen towel (to avoid getting any moisture on your countertops). Season with salt and pepper (seasoning should be added at this point), then set aside until you’re ready to cook it.
3. Heat an ovenproof skillet or sauté pan over medium heat and add enough oil to coat the pan evenly (about 1/2 cup). Once hot, place your fillet skin-side down in the pan and cook until golden brown on each side.
4. Once cooked, remove from heat and set aside to rest for 5 minutes before serving.
How to Cook Sockeye Salmon Fillets
Sockeye salmon is a great choice for the summertime because it’s light, mild, and quick to cook. The fillet is also delicate enough that you don’t have to marinate it before cooking. To get the best flavor from sockeye salmon, you should use a cast iron pan for cooking it.
The secret to getting a crispy skin on the fillets is to sear them over high heat (450-550 degrees), then turn down the heat for about 10 minutes for the center of each fillet to become opaque.
You should use a wooden spoon when flipping them, so they don’t fall apart. If you want more color on your fillets, use lemon juice instead of water when searing them.
Here is a step-by-step guide:
1. Preheat your oven to 350 degrees.
2. Rinse the salmon fillets and pat dry with paper towels.
3. Combine the olive oil, salt, pepper, and thyme in a small bowl. Brush it over both sides of the fish fillets and lay them on a baking sheet. You can sprinkle them with paprika for a little extra color if you like.
4. Bake until the fish is opaque and flakes easily when tested with a fork, about 15 minutes per side (depending on how thickly you cut your fillets). Let cool slightly before serving with lemon wedges and your favorite vegetable sides.
How to Cook Atlantic Salmon Fillet in Pan
The easiest way to cook an Atlantic salmon fillet is in a pan. It’s quick and easy and tastes great when served with some steamed asparagus and roasted broccoli or cauliflower rice. Ensure you have enough oil or butter for the pan before adding the fish.
Here’s how you can get started:
1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Place the fillet on a plate and cover it with plastic wrap. Let it sit out in the fridge for at least 30 minutes.
3. Heat a large skillet over low heat until hot but not smoking (about 3 minutes). Add the butter, place the fillet in the skillet and cook until it is golden brown. Flip the fillet over, transfer from pan to plate, and let it cool slightly (or move it directly into an ovenproof pan).
4. Cover with aluminum foil and bake for about 15 minutes or until cooked through (don’t overcook).
How Many Ounces in a Pound of Salmon
Salmon is one of the most popular fish that people eat. Salmon is also known as red salmon or king salmon. It is a fish with a reddish-orange color on its skin and belly. It has white flesh and red veins on it. The average weight of salmon is 7 to 8 pounds.
However, some people may eat more than 8 pounds of salmon daily. Salmon contains omega-3 fatty acids, which are good for your health because they can help lower your cholesterol levels.
The amount of calories you get from eating salmon depends on how much you eat and how large the piece of fish you have eaten is.
For example, if you eat two pieces of salmon with each serving having 30 grams of fat, then each serving will contain 420 calories; however, if you eat only one piece of salmon with each serving having 20 grams of fat, then each serving will contain 420 calories.
Generally, 1 pound of salmon has approximately 143 calories and 9 grams fat.
If you’re a fan of salmon, this is the detailed guide on how to cook Salmon fillets you’ve been waiting for. With the right recipe, salmon will seem to melt in your mouth and have a delicious savory taste that leaves you wanting more.


When the weather is hot and you’re tired, few things can beat drinking a venti glass of Starbucks cold brew coffee. The coolness of the drink will instantly refresh you, and the caffeine content of the drink will give you a much-needed boost of energy. But what can you do if you’re stuck at home and you’re craving for cold brew coffee? Instead of suffering through coffee withdrawal, why don’t you just make your own? There’s no need to pay for Starbucks. Cold brew coffee is in style and here is how to make your own.
Why is Starbucks cold brew so good
To make Starbucks-style cold brew coffee at home, you need to know first why the famous beverage is so tasty. It is known to have a sweet and smooth taste that even non-coffee drinkers enjoy. So what is the secret of this drink? First of all, Starbucks uses quality coffee beans. So that’s the first prerequisite to making delicious cold brew coffee. You also need to know that the popular coffee shop chain brews in big batches. This is how they can keep the taste consistent. Last but not the least, you need to know that it takes 20 hours to make your favorite drink.
Making the Cold Brew
Grinding the beans
The process of making Starbucks-style cold brew coffee is composed only of three steps. The first thing you need to do is to make sure that you have the right grind. In making cold brew, you need a larger grind than usual. Its coarseness is close to that of raw sugar. The reason why you need a larger grind is to prevent the coffee from getting bitter. So you need to change the setting of your grinder to coarse before you start grinding for your cold brew coffee. The best thing for you to do is to grind the coffee by batches.
Adding the right amount of water
The next thing that you need to do is to add water to the coffee grounds. In making cold brew coffee, you need to a higher coffee to water ratio compared to brewing using the drip method. For the Starbucks-style recipe, the ratio is 1:1, which means 1 ounce of ground coffee to 1 cup of water. Drip uses about a half-ounce of coffee per cup of water. So if you are using 8 ounces of coffee, you also need 8 ounces of water. Because of the 1:1 ratio, it is easy to scale this recipe up or down.
Straining the coffee
After 20 hours of cold brewing, your cold brew is ready to be strained. The key is to strain slowly. That’s what the baristas in Starbucks do. In the system that Starbucks use, gravity is left to do its work to separate the brew from the grounds. You will need cheesecloth for the straining process. Do not squeeze or press the coffee grounds. That will only extract the bitter flavor from the grounds. Remember to strain as gently as possible.
And that’s it! You’re now ready to enjoy your Starbucks-style cold brew coffee at home.


There were so many vegan/vegetarian options in SF! Ever since we've gone to a plant based diet, I've pretty much left the food prepping to Brandon. Okay, so pretty much since we've been married, he's done the majority of the cooking. But hey, He's a natural in the kitchen. He's also the type that can eat kale and other gross tasting things like it's candy. When I want candy, nothing else will suffice. I don't have the will power to eat not good tasting stuff. But everything we had in SF was sooo good! It really opened my eyes to the possibilities, and gave me a bit of the cooking bug too. I'm a huge fan of simple recipes made with just a few basic ingredients. I took note of a few of my favorites from the trip and can't wait to try my own version of these vegan dishes at home!
Here's our favorite vegan restaurants in San Francisco
if you are ever in the city, give em' a try!
*We've been on a plant-based diet since the beginning of the year. Brandon is 100% vegan and I'm 80% vegan (I can't give up cheese....). A lot of people have asked a lot of "why"s. So far I haven't shared a whole lot about our decision (and it was a big one, believe me) but if you are curious let me know, maybe I'll do a little post about our "why". Also, any fellow vegans/vegetarians/plant eaters?! I'd love any recommendations for recipe websites or blogs. Thanks!