url
stringlengths 15
1.48k
| date
timestamp[s] | file_path
stringlengths 125
155
| language_score
float64 0.65
1
| token_count
int64 75
32.8k
| dump
stringclasses 96
values | global_id
stringlengths 41
46
| lang
stringclasses 1
value | text
stringlengths 295
153k
| domain
stringclasses 67
values |
|---|---|---|---|---|---|---|---|---|---|
http://www.newbeginningsgr.com/something-else.html | 2018-12-19T00:05:35 | s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376829997.74/warc/CC-MAIN-20181218225003-20181219011003-00138.warc.gz | 0.745835 | 132 | CC-MAIN-2018-51 | webtext-fineweb__CC-MAIN-2018-51__0__130542474 | en | On the Sweeter Side
Young at Heart
New Beginnings Restaurants
"Home of the Big Breakfast" since 1981
**Diet Plate - Chicken or Ground Round with Tomatoes, Cottage Cheese, & Fruit
NBR - Sausage, Egg, & Cheese on an English Muffin
**Cooked to order. Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness.**
Disclaimer: This is the OFFICIAL New Beginnings Website. It holds the most current menu items. Outside sites are not up to date. Pricing will be given when you call in to order. Thank you! | food |
https://elevategm.com/2022/10/21/a-new-flour-mill-with-a-small-carbon-footprint-gives-you-access-to-freshly-ground-flour-in-just-six-minutes/ | 2023-03-24T15:08:08 | s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945287.43/warc/CC-MAIN-20230324144746-20230324174746-00172.warc.gz | 0.920027 | 873 | CC-MAIN-2023-14 | webtext-fineweb__CC-MAIN-2023-14__0__105709427 | en | Flour is a staple ingredient in most of our meals, but we rarely think about it. It’s both a necessary and an intriguing part of cooking. Let’s understand about how an innovative technology that’s going to change the way we produce and consume flour!
Why we need to change the way we consume flour:
1. SUPPLY CHAIN: To get flour to your table, wheat must be grown, milled, and transported.Wheat is grown by farmers, who sell it to local millers. After being milled, the flour travels long distances every day to get to distribution centers where it is stocked. From there, it goes to regional stockists and finally reaches your grocery store shelves. This whole process is very carbon-intensive due to the miles traveled by the trucks every day.
“The typical consumer company’s supply chain creates far greater social and environmental costs than its own operations, accounting for more than 80 percent of greenhouse-gas emissions and more than 90 percent of the impact on air, land, water, biodiversity, and geological resources.”
Bové, A. and Swartz, S., 2016. [online] http://www.mckinsey.com. Available at: <https://www.mckinsey.com/capabilities/sustainability/our-insights/starting-at-the-source-sustainability-in-supply-chains> [Accessed 11 October 2022].
2. FRESHNESS: We’ve all heard of the importance of using fresh, high quality ingredients in cooking, but have you ever really considered why?
For example, would you rather have instant coffee or freshly ground coffee? Fresh, right? It’s the same for flour. Having fresh flours make a huge difference in taste and texture. Bread made with freshly milled flour has a better texture, flavor, and stays fresh longer because it contains more natural oils than bread made from older flour. It’s good sense: fresh is better!
3. WHOLESOMENESS: Wheat is made of 3 parts namely fibre rich-Bran; nutrient-packed core-Germ; & starchy carbohydrate-Endosperm.
Flour is made from 2 different technologies. One is the old-fashioned stone mills where the 2 stones crush the wheat wholly keeping all the nutrients, proteins & essential oils intact however the presence of natural oils makes this flour of limited shelf life. The second way is to produce flour with roller mills, which is the modern way of milling. The steel rollers strip away the oily germ and peel the bran producing a white endosperm flour with a long stable shelf stable. Today most of the flour worldwide is made with this technology.
To answer these 3 critical problems, we have combined the old world of wholesome flour with the technology of today. We’re proud to present the world’s first flour grinding and vending machine, Floura.
Floura is an easy to use, automated flour grinding and vending machine. It grinds whole grains into wholesome flour with stone milling technology, in just a few minutes. Floura comes with a built-in touchscreen display that allows you to choose the type of flour you want to grind, how much, and how fine. All you have to do is select your preferences & Floura will take care of the rest. Floura grounds your flour only after you order, which means that it’s as fresh as it gets.
Now let’s understand how Floura helps us to create a sustainable flour:-
With Floura, we want to build a resilient flour supply chain bringing in all the stakeholders—from like-minded farmers who cultivate grains in a more planet-friendly manner to milling it locally and partnering up with local independent bakers to create the freshest bread. This way, opting for genuine fresh flour can benefit the planet. It will also help funnel money back into the local community via entrepreneurship and job creation.
With this new ecosystem your bread will be fresher, communities will benefit, and you’ll be helping the planet by using fresh flour. | food |
https://dastchinflower.ir/celtuce-blue-wheat-orange-tomatoes-and-more-draw-crowd-to-scope-field-day/ | 2023-09-23T03:47:55 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506479.32/warc/CC-MAIN-20230923030601-20230923060601-00534.warc.gz | 0.945291 | 979 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__205732218 | en | Luscious zinnias, spectacular tomatoes, and blue stone-ground wheat were among the organically grown produce on display during the 2023 SCOPE Field Day at the Student Farm at UC Davis.
Celtuce was the newest and most unusual vegetable introduced at the event. It’s a type of lettuce prized in Asia for its long, thick, single stem, which, when prepared, has a mild, nutty flavor. (You can eat the leaves, too.) It was chosen through a collaboration with farmers, chefs, farm advisors, and researchers to pay homage to Asian-American culinary culture. SCOPE’s breeding project aims to expand the cultivars of celtuce available in the United States, said Laura Roser, assistant specialist and program co-coordinator.
Based at the UC Davis Student Farm, SCOPE gives students experience in using traditional breeding techniques to develop crops that meet the needs of organic farmers in California and beyond, said Charlie Brummer, a professor in the Department of Plant Sciences and director of the UC Davis Center for Plant Breeding.
Doctoral student Luis Salazar introduced ‘Orange Creamsicle,’ a new variety of tomatoes that grows large, sometimes delightfully odd-shaped, with a green blush at the shoulder. During the taste test, the new variety had a gorgeous, moist color when sliced, a firm texture when eaten, and a bright flavor with a pleasing balance of acidity and sweetness. “‘Orange Creamsicle’ will likely be released in late 2024 or early 2025, after another year of trialing in summer 2024,” Salazar said.
Other tomato varieties are also being trialed, including a round, red-and-purple saladette tomato called ‘Charred Cherry.’ Developed by Cal Poly Pomona collaborators, it’s high-yielding and has a pleasing flavor with moderate sweetness. ‘UC Rockin’ Roma’ is a Roma-type tomato with good taste, balanced acidity, and yields similar to Early Girl.
Blue wheat is a hit
SCOPE’s small grains team has been working with heritage and colored varieties, plus advanced breeding lines from the department’s wheat breeding program, to develop new strains. They’re aiming for wheat that will thrive in fields that get little inputs, such as compost, and no irrigation – typical of most wheat cultivation on organic farms.
Led by lead student breeder Savannah Pluma, the team recently spent a day at the nearby office of the California Wheat Commission, where they tried baking with a new variety of blue wheat. The results were presented during the field day: The crackers offered a rich, satisfying flavor, and the shortbread was downright delicious.
Breathtaking colors and rich, new shapes being developed in zinnias were presented by doctoral student Will Hazzard.
Some flowers had half-circle petals in creamy tones arranged firmly around the center. Some had long, apricot-hued petals that feathered out in relaxed stretches. Some had puffy centers that invited a curious touch. Shades of soft yellow and pink and rust, punctuated by vivid magenta and violet, orange, and blood red, delighted the eye. These textures have been developed over the past four years, especially for florists and farmers’ markets, and stems are longer than commercial cultivars.
Hazzard’s personal favorite? From the field demonstration table, he pulled over a vase filled with ivory balls of buttery softness. “These are the stand-outs!” he opined, but a zippy name has yet to be selected: They’re currently called ZC.23.110. “Not the most glamorous,” Hazzard quipped.
New celtuce varieties coming
This Asian lettuce grown for its stems is being developed in partnership with the Second Generation Seeds Collective. One of the founders, Winters farmer Kristyn Leach, of Namu Farm, is working with SCOPE on trials. They are breeding new varieties to resist bolting, increase stem thickness, and find new flavors and leaf shapes.
Call for collaborators
Farmers and seed producers are invited to partner with SCOPE for in-field trials or suggest new crops that would benefit California’s organic agriculture industry. To become part of the SCOPE network, contact co-coordinator Laura Roser at [email protected].
The student-led SCOPE project stands for Student Collaborative Organic Plant Breeding Education. The Organic Research and Extension Initiative contributes to the program’s funding. | food |
https://sugarnspicesa.com/services | 2024-02-25T04:24:14 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474581.68/warc/CC-MAIN-20240225035809-20240225065809-00598.warc.gz | 0.911763 | 170 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__161461762 | en | WEDDINGS & LARGE EVENTS
Adaptability is at the core of the way we work. With our extensive knowledge and experience, we can provide a wide range of catering solutions for your corporate event so that, no matter the business, we work with you to create the perfect option.
Part of SNS’s founding ethos is their strong belief that a great party starts with fantastic food. They work with you to discern what will delight you and your guests, whether that’s finger food, bowl food, mini dishes, and canapé reception, and can always create a menu specific to your event.Delightful afternoon teas, clever canapés, bespoke buffets, or a luxury three course dinner we’re always happy to work with you to give you exactly what you are looking for. | food |
https://fountainpottspoint.com.au/ | 2018-03-22T15:18:59 | s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647892.89/warc/CC-MAIN-20180322151300-20180322171300-00736.warc.gz | 0.85517 | 125 | CC-MAIN-2018-13 | webtext-fineweb__CC-MAIN-2018-13__0__68648407 | en | Located in the heart of Potts Point, at Fountain, our doors
are always open. Drop in for a coffee, a drink with friends,
or settle in and stay a while.
We serve up a fresh and seasonal menu of house-made classics. Enjoy a light bite or a tipple – or if you’re in the mood, tuck into something a little more generous.
18 Darlinghurst Road,
Potts Point, SYD 2011
(02) 9331 6000
© Fountain Potts Point
Send an enquiry
© Fountain Potts Point | Site by Squad Ink | food |
https://naijawinelovers.com/smoked-brisket-grilled-cheese-sandwiches-uses-for-leftover-brisket/ | 2021-09-28T19:49:23 | s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780060882.17/warc/CC-MAIN-20210928184203-20210928214203-00236.warc.gz | 0.894838 | 1,704 | CC-MAIN-2021-39 | webtext-fineweb__CC-MAIN-2021-39__0__2077919 | en | Another fantastic use for any leftover smoked brisket — Smoked Brisket Grilled Cheese Sandwiches!
(*UPDATE* — You can view us cooking up this combo of Smoked Brisket Grilled Cheese Sandwiches and Smoked Tomato Bisque over on AM Northwest.)
We get a lot of folk on social media who tease us whenever we publish a recipe for “leftover smoked brisket”.
“If you got leftover brisket it means it ain’t good brisket,” they like to joke. Haha (she said with her most unenthused voice)
The reality is when you’re passionate about something, and cook it a lot in order to perfect your craft, you’re gonna end up with leftovers.
And in our case, we own a BBQ catering company, and test and serve recipes for a living. So, while we test, we end up with leftovers. When we cater an event, or do a pop up, we sometimes have leftovers. And leftovers are among my favorite ingredients to work with.
Here at Casa Vindulge we’re can easily go from cooking a 6-8 lb brisket at home, but in the competitive barbecue world or at catering events, produce briskets of a larger scale (15lbs+). That means lots of practice. Practice also means trial, error, and… sometimes leftover brisket. You can find our go-to recipe for Smoked Brisket here.
Two weeks ago we smoked two 15 lb briskets (that’s 30 lbs of meat!!), and after giving nearly all our neighbors some brisket love, we still had leftovers. After making this crazy delicious Smoked Tomato Bisque the other day we discovered something was missing. What could be missing from a downright delicious tomato soup? A grilled cheese of course.
But this wasn’t just any grilled cheese. This was a smoked beef brisket grilled cheese made with leftover tender brisket, smoked cheddar and gruyere (or Comté) cheeses, melted to ooey gooey perfection.
Best Cheese for Smoked Brisket Grilled Cheese Sandwiches
We’ve discovered the best combination for this is a mix of shredded cheddar and shredded Comté (or gruyere). Comté and gruyere melt incredibly well, and are both fairly mild cheeses (so they won’t take away from the main attraction). Cheddar has great flavor and also melts well. The combo if the two is out of this world.
How to make a Smoked Brisket Grilled Cheese Sandwich
Start by warming up your leftover brisket. I like to do this in a pan on the stovetop, slowly. The juices from any fat will re-hydrate your meat if it’s been sitting in the fridge. If you’re dealing with dried out brisket and need to add a bit of moisture, I recommend adding about a tablespoon of your favorite BBQ sauce. But don’t go too heavy on the BBQ sauce. We’re just trying to add a little hydration, not overpower the meat with sauce.
Once your meat is warmed, transfer the meat to a plate, wipe out the pan, and get it nice and hot for cooking your sandwiches.
Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. Layer with cheddar, load on the shredded brisket (be generous), and then top with the Gruyere (or Comté).
Place the other slice of bread on top.
Place sandwiches on the hot skillet (covered with a lid) and cook for 3-5 minutes per side, until the bread is golden, then flip. Cook other side until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore.
Cut in half. Feel free to enjoy with this Smoked Tomato Bisque for the ultimate soup and sandwich combination.
You have to try this sandwich! There are perfect pairings in this world — peanut butter and jelly, apple pie and ice cream, burgers and fries, and grilled cheese and tomato soup. This here is grilled cheese and tomato soup on steroids!
Smoked Beef Brisket Grilled Cheese Sandwiches
An incredible use for leftover brisket — Smoked Beef Brisket Grilled Cheese Sandwiches. And several other uses for leftover smoked brisket.
- ½ cup leftover smoked beef brisket, shredded or sliced
- 2 slices of bread, cut ½ inch thick (sourdough or como loaf work well)
- 1 tablespoon butter, at room temperature
- 1 tablespoon Dijon mustard
- 1 thick slice smoked cheddar
- 1 thick slice Gruyere or Comté cheese
- Heat up a cast iron skillet to medium heat (or warm up an electric panini press).
- Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s warm, remove and set aside. Place pan back on the burner and warm up to medium heat.
- Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides.
- Next layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).
- Place sandwiches on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook other side (covered) until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore. Remove.
- Cut in half and serve alongside this Smoked Tomato Bisque
Alternatively you can cook in a Panini press for 3-5 minutes. I am not cool enough to own a Panini press so I have to make due flipping my sandwiches the old fashioned way.
For our smoked brisket recipe, click here.
Wine & Beer Pairing for Brisket Grilled Cheese
Well, since we followed this up to our recipe for Smoked Tomato Bisque, we paired it with the leftover Barbera. I was a bit surprised, and entirely delighted, how well the fruity and acidic wine went with the buttery, crusty, cheesy sandwich loaded with the tender brisket. Sans soup I think the sandwich would be fantastic with an oaked Chardonnay (bring on the buttery oaked wines. more butter da better), but I don’t recommend Chardonnay for the soup. Stick with a fruity acidic red wine if you make it with the soup (and I really hope you do).
Otherwise a nice Pilsner will do the trick! Light and refreshing and perfect way to cut through the richness of these sandwiches (and trust me, these sandwiches are rich!).
Want more leftover brisket recipes?
But first, here’s our Recipe for Smoked Brisket
- Smoked Brisket Nachos (my personal favorite)
- Smoked Brisket Chili (readers favorite)
- Smoked Brisket Bruschetta
- Smoked Brisket Pizza
- Smoked Brisket Enchiladas
- Smoked Brisket Tacos
- Smoked Brisket Empanadas
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
For more recipes with wine pairing check out the Recipe Index.
* This post was originally published in October 2014, and updated in December of 2018 with new photos and tips.
1,758 total views, 2 views today | food |
https://www.irishnews.com:443/life/food-drink/giuseppe-dellannos-walnut-cake-recipe-KSGA72NH4FK5ZEKGBHZXT4G4OA/ | 2024-03-05T14:36:06 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707948235171.95/warc/CC-MAIN-20240305124045-20240305154045-00715.warc.gz | 0.898622 | 784 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__207522818 | en | “Torta alle noci (walnut cake) is another of my family’s classics: it uses mostly winter cupboard staples, so it is ideal to brighten up a cold and rainy afternoon,” says Giuseppe Dell’Anno, who won The Great British Bake Off in 2021.
“The flavour is unmistakably walnut: nuts are partly ground in the flour mix, partly chopped into larger pieces to add a pleasant crunch.”
Torta alle noci – walnut cake
(Serves up to 12)
For the sponge:
100g sultanas or raisins
50g Marsala or other sweet wine
200g walnut pieces
180g soft wheat 00 flour or plain flour, plus extra for dusting
2tsp baking powder
100g unsalted butter, plus extra for greasing
200g egg (about 4 medium eggs), at room temperature
180g caster sugar
1tsp vanilla bean paste
Zest of 1 unwaxed organic lemon
For the coating:
30g clear honey
40g Marsala wine
200g golden icing sugar
6 walnut halves, to decorate
1. Set the shelf in the lowest position of the oven and preheat it to 180°C/350°F/Gas mark 4. Grease the tin with butter and dust it with flour, tapping off the excess.
2. Put the sultanas in a small microwave-safe bowl with the Marsala. Heat in the microwave until just warm to the touch: 30 seconds should be enough. Stir, cover with a plate and set aside to soak.
3. Meanwhile, put half the walnuts in the bowl of a food processor, add the flour and baking powder and blitz until the mixture has the texture of fine sand. Set aside. Roughly chop the remaining walnuts with a sharp knife into pea-sized pieces and set aside. Put the butter in a small microwave-safe bowl and melt it: 40 seconds in the microwave should be enough. Set aside to cool. Put the eggs, sugar, vanilla and salt in a bowl large enough to accommodate all the ingredients and whisk at high speed with a handheld electric whisk (or use a stand mixer) for five minutes, until the mixture has doubled in volume and is pale and fluffy. Still whisking, slowly trickle in the melted butter then whisk for a further minute to incorporate it fully.
4. Add the walnut and flour mixture to the bowl, add the lemon zest, and fold them in with a silicone spatula. Add the sultanas with the Marsala to the batter, followed by the chopped walnuts, and fold them in gently. Pour the batter into the tin, level the surface with the spatula and bake for 33–35 minutes or until a skewer inserted in the deepest part of the cake comes out clean.
5. Leave the cake in the tin to cool for a few minutes, then turn it onto a wire rack to cool completely. Meanwhile, make the coating. Put the honey and Marsala in a large microwave-safe bowl and microwave for 20 seconds. Add the icing sugar and stir until homogeneous. Set the wire rack over a tray and pour the warm syrup slowly over the top of the cake, coating it completely. Allow the excess to drip off into the tray below. While the coating is still warm, arrange the walnut halves around the cake top. Let the coating set, then transfer the cake to a serving plate. Torta alle noci keeps for up to a week under a cake dome.
Giuseppe’s Easy Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £24. Photography by Matt Russell. Available now. | food |
https://www.withthewave.com/products/vegetable-roller | 2022-07-06T22:41:23 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104678225.97/warc/CC-MAIN-20220706212428-20220707002428-00546.warc.gz | 0.919055 | 440 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__148958944 | en | Description Of Vegetable Roller:
Time to enjoy fresh, homemade rolls and stuffed grape or cabbage leaves, not the stuff from a can!
With its simple, one-motion operation the Vegetable & Meat Roller makes it easy to prepare delicious food rolls right in the comfort of your own kitchen. Just lay the leaf down, spoon your filling on and move the slider forward. Yes, it really is that easy!
This valuable time-saver will allow you to make large volumes of tasty appetizers, perfect for any party. With the Vegetable and Meat Roller you can make an endless variety of delicious delights - using grape leaves, cabbage, vegetarian or meat fillings, sushi and rice paper. Constructed of durable, high-quality, food-grade plastic, the roller is non-toxic, odorless and completely food safe. Solid and long lasting, it can be used again and again.
- Make professional food rolls in seconds.
- Perfect food roll/sushi maker, this handy kitchen tool is the perfect roller for your healthy, meat-filled, vegetable- wrapped meal!
- Make sushi or food rolls with ease.
- No mess to clean up, easy to use, convenient and healthy!
- Simply place the leaf on the roller-band, spoon your choice of ingredients right on the leaf and move the slider forward!
With The Wave Guarantee
We truly believe we have some of the best products in the world. If you don't have a positive experience for ANY reason, we will do WHATEVER it takes to make sure you are 100% satisfied with your purchase. Buying items online can be a daunting task, so we want you to realize that there is absolute ZERO risk in buying something and trying it out. If you don't like it, no hard feelings we'll make it right.
Reasons to buy from us
We proudly offer worldwide shipping. Handling time 1-3 business days.
We stand by our high-quality products and your satisfaction is guaranteed.
We offer competitive prices on all of our exclusive products. | food |
https://www.salesagentsplus.com/opportunities/gourmet-indian-meals-for-pubs-bars-and-hotels/ | 2021-07-31T19:28:25 | s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154099.21/warc/CC-MAIN-20210731172305-20210731202305-00672.warc.gz | 0.946735 | 301 | CC-MAIN-2021-31 | webtext-fineweb__CC-MAIN-2021-31__0__37436400 | en | TravelChef are proud to create and supply an exciting range of gourmet frozen Indian meals to pubs, bars, hotels and the hospitality sector. Using the finest of ingredients and spices our authentic meals allow outlets to compete with any of their local Indian restaurants and we offer price competitive terms to hospitality businesses in these challenging times. Our rapid chilled distribution service covers the UK and we pride ourselves in on-time deliveries.
Most importantly by serving our range of meals pubs and bars can continue trading regardless of the business restrictions brought about by the current local lockdown tier imposed. We can provide outlets with a complete menu. Our full range is available to view on our website at www.travelchef.org
We are seeking Agents throughout the UK.
Ideally Agents should have experience and good contacts in the hospitality sector particularly in pubs and bars. Agents that have contacts with breweries or pub management companies would be most welcome.
This is a great opportunity for Agents in the hospitality business to add to their portfolio and to recover from the slowdown in this sector. In addition to the usual marketing materials we also supply Agents with samples to use in introducing our products to local businesses.
We are offering a minimum 10% commission on all sales and we have great incentives for ambitious Agents to earn substantial incomes for hitting agreed targets
Agents who are currently calling on our target market can submit their details through the APPLY button or by calling Alex Charles on 07397808164. We look forward to hearing from you. | food |
https://sensoriumbali.co.id/ | 2020-01-26T13:05:20 | s3://commoncrawl/crawl-data/CC-MAIN-2020-05/segments/1579251688806.91/warc/CC-MAIN-20200126104828-20200126134828-00301.warc.gz | 0.975651 | 1,600 | CC-MAIN-2020-05 | webtext-fineweb__CC-MAIN-2020-05__0__211830838 | en | This place is incredible! Don't let the descriptions of the food fool you, this is a place for the palette! I have loved every breakfast item I have had here! Everything is perfectly cooked, beautifully presented, and followed up with by the chef to ensure everything is good. The staff is super friendly and attentive, which is hard to find in other restaurants. Other than coffee cups without handles, and such a small space, there are virtually no downsides to coming here. I will continue coming back again and again.
SIMPLICITY AND HOMEY
" Inspire by the delicacy of Australian Interior café and the love of Japanese interior with Clean, Simplicity and Minimalistic. Our Interior boosts with natural light and Elegant Furniture. Visit us today."
William is the Head Chef, Owner, and mastermind behind SENSORIUM. He was born and raised in Medan but spent most of his life and culinary career in Australia. After years of working in several fine-dining establishments around Australia, he decided to pursue his own passion on his own, and thus, Sensorium is born.
"I opened SENSORIUM because I wanna tell you a story through my foods and bring peoples together. I believe foods have the power to do so. And hopefully inspired peoples in doing so." explains William.
I would like to welcome you to my humble cafe to experience and tastes real foods that cooked with love, heart, and passion. Welcome to SENSORIUM.
Paige Valois - Expatriate
We usually do not eat ramen soup but had to try the dry ramen following the reviews and it was sooo good (really do not miss this one). Also, the textural mushrooms were excellent. We have never eaten anything alike before (Avocado toast was more common but also very good). And then it was breakfast but we still had to try the ice sandwich and that definitely was the right decision. Crunchy, sweet, salty... just to die for. So yes that is one of the best food we had and would it have been served in a sophisticated restaurant we would not have been disappointed a bit! Also, the chef and staff were super attentive and even if the restaurant was full we didn't have to wait long. I would love to come back if we were not leaving tomorrow!
I had some great experience at this restaurant! Amazed by the menus and didn’t have much time to try all of them. I ended up ordering the Textures of Mushrooms which was great. The fried veggie (forgot the name) was very crunchy, the mushrooms with seaweed paste were umami bomb! Bawang Goreng was simple yet amazing little details that bring the dish into another level. Rye bread was fantastic. 1-hour drive was definitely worth it.
Belongs on chef’s table
A great example of intentionality in every ingredient. It is a true sensory experience. To make it even more thought-provoking the chef will welcome you & is a perfectionist in his craft.
You might be thinking this will be expensive. Incorrect it is equivalent to other local brunch places in the Canggu area. Sensorium is gifting you an affordable chef’s table experience don’t miss out!
Amazing, delicious food. best quality ingredients and the chef’s creativity gives the most amazing meal for your breakfast and lunch. go for this place, you won’t regret.
This was my favorite restaurant in Bali. The ramen was so good we came back to have it again. We also tried the ice cream sandwich the second time, and it was one of the best desserts I have ever had. The lovely chef came to our table and explained the food and it was obvious he put a lot of thought and love into everything. The rest of the staff was also wonderful. If I’m ever back in Bali you can bet I’d eat here again!!
Wow. The food here is exquisite! The chef and owner William is the loveliest chap ever, he took time to explain our dishes and the inspiration behind them and how he balanced flavours. My wife had the dry Ramen and I have the ramen soup, it was the best bloody ramen I have ever had. If you are in Canggu you HAVE to have breakfast or lunch here. If I could give another star I would.
Staying in Canggu for a month and of all the places to eat in Canggu Sensorium by far has the most flavorful food in the area. The staff is fantastic and the food even better. Pork Belly Eggs Benedict is an absolute must order.
My oh my... Sensorium was a recommendation from a good friend, who was saying that the food is something special here. Now I can tell you why! Never before have I tasted such delicious Quesadillas. And the staff was incredibly nice.
I wish we had more time to come back another time. At some point, we will! Thank you.
When I arrived i assumed it was a small cafe with decent food. We had a table of 4 and so I was able to sample everyone's food. This was the best food I've EVER had! Everything had an amazing flavor and was so unique. The staff was very friendly and courteous. I could not be more impressed. 5 stars aren't enough.
I am from Sydney Australia on my first trip to Bali. I researched sensorium on a list of cafes to go, not expecting the incredible place we stumbled across. For starters, the staff was absolutely amazing and welcoming. I have never been to a cafe where I have felt so welcomed and surrounded by workers who are passionate about what they are creating. Secondly the food. Hands down, the best ramen I have ever had. The chef personally Came to pour my broth of my ramen describing aspects of my dish. That is customer service !!! The cold brew was a beautiful and thick cold brew with delicious chocolate after tone.
Cafe culture is huge in Sydney, and this has got to be one of the best in Sydney and Bali. I would dine here every day if I was local. I couldn’t fault anything about this place. The food was literally incredible and perfect.
A MUST see in Bali.
This place is amazing! The staff are extremely polite and explain all the flood in explicit detail. The food is all homemade and delicious and the service is amazing. All of the food is served in under 5 minutes and tastes fresh. I strongly recommend this restaurant as it is perfect for breakfast and lunch!
A new gem in the Canggu area. Restaurant standard food at cafe prices. The chef is attentive and goes the extra mile to explain what he’s serving. 5/5 will recommend to anyone looking for a different cafe food fare. I will definitely come back.
A true hidden gem.
The kitchen is dead serious about putting out great food. Each dish is explained to you when they bring it to your table. Very good prices when considering the level of skill and dedication brought to the plate.
No wonder they have 5-star rave reviews from over 200 users.
My partner and I ordered the brunch ramen (soup version) and pulled pork benedict. Both delicious. The ramen noodles were the perfect texture. The sourdough (inhouse recipe) was flavourful, light, buttery, insanely good. The pulled pork was seriously good too! Ugh so good ????
The decor is not “made for the gram” but the food here does the talking. Flavour is king.
Can't wait to come back to try the rest of the menu!! | food |
https://www.sustainablejobs.com/company/zero-acre-120705dfe086 | 2023-03-25T07:57:59 | s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945317.85/warc/CC-MAIN-20230325064253-20230325094253-00781.warc.gz | 0.948864 | 301 | CC-MAIN-2023-14 | webtext-fineweb__CC-MAIN-2023-14__0__102118616 | en | While chronic diseases were once rare, today, 6 in 10 American adults have a chronic illness such as heart disease or diabetes, and 4 in 10 have multiple chronic diseases, primarily caused by diet. As a result, our healthy life expectancy is decreasing for the first time in recorded history.
Meanwhile, a chunk of forest the size of a football field is cut down every second, primarily to make way for food production, leading to record rates of biodiversity loss and carbon emissions.
We think it’s time cooking oil lived up to its full potential. That’s why we’re introducing Cultured Oil, made by the ancient technique of fermentation. It’s oil that cooks better, tastes better, feels better, and does better for the planet.
Cultured Oil is the all purpose cooking oil with a purpose. Full of heart-healthy and heat-stable monounsaturated fat, Cultured Oil has a high smoke point and a clean neutral taste. Use it for absolutely everything. Made by fermentation, not deforestation, Cultured Oil uses 85% less land than canola oil, emits 86% less CO2 than soybean oil, and requires 99% less water than olive oil.
Zero Acre Farms is on a mission to remove destructive vegetable oils from the food system. And we’re not going to stop until restaurant deep fryers, home pantries, and packaged foods around the world are finally free of these harmful oils and fats. | food |
http://newcaledonianwoodlands.org/product/large-giftbag/ | 2017-04-29T15:25:19 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917123530.18/warc/CC-MAIN-20170423031203-00305-ip-10-145-167-34.ec2.internal.warc.gz | 0.656985 | 184 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__291023362 | en | Apple Juice – 100% Apple Juice (pasteurised).
Apple Preserve – Apples, Sugar, Water, Lemon Juice, Lemon Zest, Spices (Cinnamon, Cloves). Prepared with 50g fruit per 100g of finished product. Total sugar content 50g per 100g.
Apple Chutney – Apples, Barley Malt Vinegar (contains Gluten) Brown Sugar, Sultanas, Onions, Spices (Paprika, Coriander, Mixed Spice, Ground Ginger, Mustard Seeds, Peppercorns, Cloves), Salt
Allergens: Mustard Seeds, Malt vinegar contains Barley and Gluten
Apple & Ginger Jam – Apples, Sugar, Water, Crystallised Ginger, Lemon Juice, Root Ginger. Prepared with 50g fruit per 100g of finished product. Total sugar content 63g per 100g. | food |
https://nytabloid.com/new-york/best-sushi-restaurants-in-nyc-3297/ | 2024-03-04T07:11:34 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476432.11/warc/CC-MAIN-20240304065639-20240304095639-00097.warc.gz | 0.93309 | 1,549 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__74136689 | en | Although Sushi is not an American dish but is cherished world wide web by everyone. Regarded as one of the superior culinary experiences, the best Sushi Restaurants in NYC are no less in their food game. New York City has adapted to Japanese culture so well that it encourages everything from entertainment to food.
If you are in the Big Apple city and craving to try out their best Sushi restaurants, check out the selected ones serving people around the world. From fine dining to cozy restaurants, the list is inclusive. Well, before sharing my favorite spots to eat Sushi, I would like to share that it was not at all easy to select the best ones from a pool of eatery options. So, when I say they are the best of the best, believe me!
1. Sushi Nakazawa
I had to mention Sushi Nakazawa in the first place, as this upscale Japanese Sushi restaurant is known for its quality and is prepared with perfection. If you want to experience posh dining, the world-renowned Japanese chef Jiro Ono’s disciple Daisuke Nakazawa runs the restaurant.
The delicious taste of the food was set on the palette of the Michelin Guide, so much so that the restaurant was awarded a star in the year 2019. Primarily, they serve Nigiri-sushi exclusively “Omakase,” which approximately consists 20 pieces of Nigiri sushi. Additionally, the highlight is the locations they source the fish and shellfish. All I can say is that don’t think twice if you want to try out the world’s best sushi.
Location: 23 Commerce St, New York, NY 10014, United States
2. RA Sushi Bar Restaurant
Not just delicious sushi, you will find soups, salads, sides, entrees, and desserts too. In fact, the ones who have gluten sensitivity don’t need to worry about anything. The RA sushi cum bar cum restaurant has no dearth of food options.
In addition to all the extras, the sushi menu at this great sushi restaurant in NYC has Lobster Filet Mignon Roll, Surf and Turf Roll, Crunchy Calamari Roll, Crazy Monkey Roll, Hot Night Roll, Green Kimono Roll, Chili Shrimp Roll, etc. If not these, the in-house specials are also available and extremely mouth-watering. Like “RA” CKIN Roll, “RA” WESOME Roll, and more. Also, if you are in NYC, you are very lucky as it closed the shutters of its Midtown restaurant recently.
Location: 229 W 43rd St, New York, NY 10036, United States
3. Sushi Yasaka
For a traditional Japanese gastronomic experience, head straight to Sushi Yasaka. Since its opening in the year 2011, it has strived to get recognition as one of the best sushi restaurants in NYC that serve delicious food enthusiastically in a vibrant ambiance.
Not only do the chefs of the restaurant craft everything with love, but use fresh ingredients in preparation. Yes, you will be visiting the place to try out their lip-smacking sushi, but don’t get up without trying the in-house hot appetizers, salads, soups, noodles, tempura, teriyaki, steaks, and more. Before coming to the restaurant, you can also reserve a table for yourself and your family.
Location: 251 W 72nd St, New York, NY 10023, United States
4. Sushi of Gari UES
Be it sushi regular, Gari special, Tuna of Gari, or Sashimi Dinner, a range of out-of-the-world tasting sushis will welcome you. And don’t miss out on the Nigiri Sushi, which will leave you craving for more. You can go on and on with trying out different rolls, one of them being the hand rolls.
Moreover, the moment the sushi plate arrives in front of you, you will quickly be pushed to eat them in one go. That’s the power of Sushi of Gari UES. After all, how can you not visit NYC and not try the hallmark destination for sushi lovers?
Location: 402 E 78th St, New York, NY 10075, United States
5. Sushi Seki Times Square
Every New Yorker swears by Sushi Seki since 2010. It also includes incredible-tasting traditional dishes that have balanced flavors. The X factor of the restaurant is simple yet fresh ingredients, style of presentation, and it’s taste.
One bite at Seki, and you will not help yourself but order more dishes. Every sushi prepared by the chef uses the finest seafood in the world, which will make your dining experience worthwhile. Finally, the good part is that cost “Omakase” is decently-priced. So, make it a point to eat at one of the best Sushi restaurants in NYC.
Location: TIMES SQUARE, 365 W 46th St, New York, NY 10036, United States
One of the best Michelin the best sushi restaurants in NYC is none other than Kanoyama. Besides sushi, other Japanese entrees are also its specialties. When you enter the restaurant, you will feel nothing but a premium vibe. Additionally, the standard of food and sleek interiors will impress you so that you will feel like coming again and again.
Some of the sushi bars that you must try out are Hamachi Carpaccio, Ankimo App, Tuna Carpaccio, and more. Not just these, but the range of desserts is classic but tasty. For example, vanilla ice cream, chocolate molten lava, and mochi ice cream. The beneficial point is that this NYC restaurant is open seven days a week, and you can call them to make a table reservation too.
Location: 175 2nd Ave, New York, NY 10003, United States
7. Sushi Noz
Thanks to Chef Nozomu Abe’s exquisite skills and vision to cultivate a dining experience that is superior. Especially the ones who are looking to feast in an intimate and elegant premise will definitely love this sushi restaurant in NYC.
Not just the interiors and decor of Sushi Noz is Japanese-inspired, but the food served on the platter will take you to the land where Sushi originated. From seasonal Nigiri, Miso soup, Tamago, and desserts to beverages, you have the option to savor it all.
Location: 181 E 78th St, New York, NY 10075, United States
8. Sushi on Jones
A tiny open-air sushi restaurant in NYC, Sushi on Jones, has been expanding ever since its inception due to high demand and appreciation by the sushi community. The most attractive point of this casual sushi bar is that they serve very affordable Omakase assortments, which include traditional 12-piece tastings.
Even better attractive point that is going to grab your attention again and again is the quality of cuts available in fish and wagyu. So, drive to this restaurant if you want to try out a variety of dishes in a la carte, special boxes, etc. Clubbing your meal with wine, beer, sake, or a cocktail will be a good idea.
Location: 217 Eldridge, New York, NY 10002 | food |
http://fcrn.org.uk/research-library/keywords/livestock | 2017-10-17T18:36:24 | s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187822480.15/warc/CC-MAIN-20171017181947-20171017201947-00012.warc.gz | 0.920945 | 549 | CC-MAIN-2017-43 | webtext-fineweb__CC-MAIN-2017-43__0__62223075 | en | Showing results for: Livestock
This is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .
This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
This paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.
This paper looks at how we can achieve greater food and nutrition security in a sustainable manner by reducing waste and it also analyses how losses impact overall food system efficiency. It quantifies the food wasted throughout the food chain (10 stages) from primary production to human food consumption and also looks at the impact of livestock production on both food system biomass efficiency and feed crop losses. The paper defines wasted food energy of livestock production in terms of its poor efficiency in feed conversion ratios (ie. only some of the feed livestock consume end up as meat and dairy, with the rest loss via respiration, dung and urine).
This research article provides a new quantitative analysis of data on global feed use and feed use efficiency by livestock, in order to help shed light on livestock’s role in food security.
The authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.
This report by the Institute for European Environmental Policy (IEEP) and commissioned by UK’s Eating Better Alliance looks at future policies towards livestock farming and trade in the UK and EU. | food |
http://gumdropswap.blogspot.com/2012/01/forecast-calls-for-easy-chicken-chili.html | 2017-03-29T01:24:32 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190134.67/warc/CC-MAIN-20170322212950-00308-ip-10-233-31-227.ec2.internal.warc.gz | 0.976648 | 781 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__173517251 | en | Cooking sure came in handy as a broke college student! I cooked a lot for friends and roommates. A male friend of mine mentioned in passing one day that he was in the mood for a "good steak". "I can cook a steak" I replied matter-of-factly. He didn't believe me. So, I told him if he bought the steak (one for me too, of course) I would cook for him. This became a weekly thing. He began inviting his roommates in on the feast. They bought the groceries and I prepared a big meal. I thought all women cooked. Who knew it would make me such a hot commodity as a friend and later a wife? My (now) husband and I were somewhat penpals/phone friends for a long time before we began dating. He reacted with elation when I told him I could cook. His parents are from SC and he grew up with a mom that could cook. He said most of the women he'd dated didn't cook. Really? Maybe its a southern thing (read: "old fashioned" or "traditional") that women cook and bake?
I enjoy it. Its a skill that has come in handy time and time again. I pride myself most for being about to take whatever is in the house at the time and create a great-tasting meal. I rarely follow a recipe unless I am experimenting in cuisine I am unfamiliar with. But once I make the dish I will edit and adjust as I see fit or apply what I learned to "spice up" (pun intended) an old recipe.
So, tonight, I made chicken chili. Sure, I've made chili many times. My husband says my typical chili is too red. He describes it as spaghetti sauce with beans. Its not that it doesn't taste good, he just prefers a smoother, beanless chili which I would describe as hot dog chilli and more of a condiment than a meal. Everyone once in a while I like chili. Today is really frigid and seemed like the perfect day for a hearty warm bowl. I've been trying variations to get to a happy medium from the kind of chilli my husband likes and what I'm used to making. Tonight I think I hit the jackpot with this simple recipe. I'm not one for exact measurements and chilli is one of those forgiving dishes so use similar products if you can't find the exact brands I used. I'm sure it will be fine! It has a nice consistency. Serves 8-10 generous portions. Use leftovers as a dip or for chili dogs.
- 2 teaspoons minced garlic (I used prepared garlic in a jar)
- 1 package of ground chicken (about 1 lb?)
- 1 package of McCormick chili seasoning,
- 1 can of Goya Pink Beans in Sauce,
- 1 cup of water,
- 1 can on crushed tomatoes,
- 1 jar of spaghetti sauce (I used Victoria Vodka Sauce),
- 1 can Glory Red Beans and Rice,
- about 1 teaspoon of smoked paprika
- Heat pot to med-hot, add garlic and defrosted ground chicken (Substitute ground turkey or beef)
- Stir in 1 package of McCormick chili seasoning,
- Add jar of spaghetti sauce (I used Victoria Vodka Sauce) before meat browns
- Add cup of water and stir (this helps break down the meat to a blended consistency)
- Let begin to boil, turn heat down to med
- Add Pink Beans, crushed tomatoes and can of Red Beans and Rice
- Stir and sprinkle in smoked paprika
- Cover and cook for about 10 min at med heat to make sure meat is cooked thoroughly
- Turn heat to low and simmer for another 5 min with lid OFF to thicken | food |
https://oecfiber.com/butcherblock/ | 2023-10-01T08:07:07 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510810.46/warc/CC-MAIN-20231001073649-20231001103649-00468.warc.gz | 0.974204 | 323 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__14253663 | en | Last week we introduced you to a business that puts a personal touch on everything they do. This week we will introduce you to a place that proves shopping local gives you quality and a connection that larger chains can’t match.
The Butcher Block Meat Market in Newcastle
This local favorite has offered high-quality beef and other meat products to the Tri-City area for over 12 years. Formerly known as Butcher’s Block, they specialize in premium cuts of beef, pork and poultry. They even carry specialty cheeses and make their own sausage!
“Our staff is known for their friendliness, excellent service and positive attitudes,” said site supervisor Mickey Hensley. “Our customers love to interact with our staff.”
While they provide that “mom and pop” feel that is often unique to locally owned businesses, they focus heavily on customer service. That is why a significant percentage of their business comes from repeat customers.
OEC Fiber has made the experience they offer even better. It has streamlined their Point of Sale system, making the checkout process quick and simple.
“We have been successful due primarily to our faithful customers,” said Hensley. He credits their loyal customers and outstanding staff for making Butcher Block Meat Market what it is today.
They provide high-quality meats at fair prices, but even more than that, they treat everyone that walks through their doors like family.
To learn more, follow their Facebook page to view their offerings and keep an eye on special deals to keep your meal a cut above. | food |
https://albergueesplaibarcelona.com/en/the-hostel/restaurant/ | 2023-12-07T15:52:03 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100677.45/warc/CC-MAIN-20231207153748-20231207183748-00658.warc.gz | 0.939821 | 187 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__192426895 | en | CENTRE ESPLAI’s restaurant is a bright and pleasant place to enjoy a meal in good company. A continental buffet breakfast is included in the price of the rooms. Lunch and dinner are menu-style and include Mediterranean cuisine as well as local and seasonal products. You are also welcome to eat on the terrace to enjoy the colors of the garden!
7:00am – 10:00am
Included in the room price
1:30pm – 3:30pm
8:00 – 10:00pm
VIRTUAL TOUR – RESTAURANT
We are Fundesplai
We are a non-profit organisation that has been working on behalf of education and happiness for children, equality, social inclusion, protecting the environment and developing the tertiary sector for over 45 years.
The Centre Esplai Hostel works with us on our educative, social and environmental tasks. | food |
https://www.town.princeton.ma.us/home/news/message-thomas-prince-school-pta%C2%A0 | 2020-07-12T18:52:50 | s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593657139167.74/warc/CC-MAIN-20200712175843-20200712205843-00473.warc.gz | 0.94855 | 321 | CC-MAIN-2020-29 | webtext-fineweb__CC-MAIN-2020-29__0__5045419 | en | The Thomas Prince School PTA invites ALL Princeton community members to submit recipes for the TPS Cookbook. You do not need to have a child at the school to participate. Benefits to support the Thomas Prince PTA!
Thomas Prince School Cookbook
The PTA is excited to be coordinating a Thomas Prince School Cookbook. We're looking for everyone in our community to send us your favorite recipes, traditional family recipes, or just for fun recipes. You can send us recipes for breakfast, lunch, dinner, brunch, snacks, appetizers, desserts, and even a fun recipe like special slime or pet treats.
Our first deadline is to have recipes sent to us by June 15th.
Email the following to [email protected]:
- Recipe can be typed in the email or just send us a picture and we'll type it for you
- Student or Teacher Name or person to be credited with the recipe
- Interesting info/fun fact about the recipe that we can add if space permits
- Photo of the recipe or your child/family with the recipe (please be aware: depending on how many recipes we receive and formatting, pictures may or may not be able to be included in the final cookbook)
Even if you aren't interested in purchasing the cookbook we would love to have you submit a recipe for others to enjoy.
Watch for future information with pricing and pre-order information. Our goal is to have the Thomas Prince School Cookbook published and available by the start of our 2020-21 school year.
Questions? Email us at [email protected] | food |
https://www.savannahway.com.au/project/the-anchorage-bar-and-cafe/ | 2024-03-03T00:15:21 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476137.72/warc/CC-MAIN-20240302215752-20240303005752-00045.warc.gz | 0.839447 | 158 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__41452143 | en | The Anchorage Bar & Grill
Watch the spectacular sunset over the Gulf of Carpentaria while enoying our Tapas Bar & Cafe.
Experience the unique and spectacular Gulf of Carpentaria Sunsets from The Anchorage Bar & Café located on the beach front @ End of the Road Motel.
The Anchorage Bar & Café / Restaurant delivers the essence of the Gulf. Settle down to the calm harmony of the stunning Gulf of Carpentaria coastline.
Our Tapas, chargrill & Ala Carte menu brings your Gulf experience to a new level of enjoyment. Enjoy our friendly country hospitality while sipping on a cocktail, wine or beer at the Anchorage Bar.
We specialize in personalized service, quality accommodation and mouth-watering seafood dishes inspired by our local seafood selections. | food |
https://free2bake.com/recipe/basil-pesto/ | 2021-05-17T16:49:38 | s3://commoncrawl/crawl-data/CC-MAIN-2021-21/segments/1620243991258.68/warc/CC-MAIN-20210517150020-20210517180020-00064.warc.gz | 0.884537 | 298 | CC-MAIN-2021-21 | webtext-fineweb__CC-MAIN-2021-21__0__172584997 | en | Yield:1 small jar
Prep Time:1 mins
Cook Time:3 mins
You cannot get more basic than this basil pesto - inspired by a wonderful bar Salter in the gothic quarter of Barcelona where North African, African and European flavours fused in a magical way. This basil pesto is made like theirs, pure basil & olive oil (no nuts nor parmesan) it is as basil-y as basil pesto could be! No worries about allergens with this recipe either, sometimes simplicity is the best way and I think that is definitely proved in this basil pesto.
- 6 handfuls of fresh basil leaves*
- 6 glugs of your best olive oil
Into a liquidiser bung the basil leaves* & your top quality olive oil.
Pulse them together a few times to ensure everything gets chopped down. Then blizt into a pesto. I use a liquidiser for this job. (Don't use a spice jar as it cooks the basil making it go slimy & loose flavour!)
Once I have my pesto in my jar I also cut ribbons of basil leaves into the mix, for some extra little bursts of basil.
*I use a mix of normal basil leaves and greek basil
This stores brilliantly in an air-tight glad jar in the fridge, ready for when you next want to add a hit of basil to a salad or a courgettie-spaghetti 🙂 | food |
https://welcometimes.com/research-reveals-processed-foods-a/ | 2023-12-04T18:58:20 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100534.18/warc/CC-MAIN-20231204182901-20231204212901-00018.warc.gz | 0.966147 | 1,146 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__185840262 | en | Research Reveals: There have been big changes in the food business in the past few years, which is why there are so many processed foods in our supermarkets. Many people can’t live without these easy-to-use and often-treat-yourself items, but a new study shows they may be more addicting than we thought. People have long said that processed foods are bad for you because they are high in salt, sugar, and fat. A new study, on the other hand, says that these foods may be just as addicting as nicotine and booze. This shocking discovery has major effects on public health and makes us think deeply about how we eat these days.
The Hidden Culprits in Processed Foods
Before we talk about how prepared foods are addicting, it’s important to know what makes them so appealing. These foods usually have three things in them that make them very addicting: sugar, salt, and fat. The taste buds feel like they’re on cloud nine when these things come together, and it can be hard to say no. A lot of prepared foods are also made to have the perfect “bliss point,” which is the right amount of sugar, salt, and fat to make you want more. Think about your favorite cookies or potato chips. They’re made to keep you eating.
The Brain’s Reward System
To understand why prepared foods are so addicting, you need to know how the brain’s reward system works. Our brains generate dopamine, a neurotransmitter linked to pleasure and reward, when we eat or drink something that makes us feel good. Over time, these pleasurable events can change the way our brains are wired to make us want them over and over again. This is the first trouble with processed foods.
The Addictive Trinity: Sugar, Salt, and Fat
Processed foods are carefully made to mess with the brain’s reward system. The three things that make processed foods so addicting are sugar, salt, and fat. Sugar releases dopamine, which makes you feel good, while salt brings out the tastes and fat makes your mouth feel full. This group of three makes a strong trio that keeps people wanting more. As long as people are looking for pleasure in food, the circle will never end.
The Yale Food Addiction Scale
Processed foods are scientifically proven to be addicting, not just based on personal experience. The Yale Food Addiction Scale (YFAS) was made by researchers to find out if someone has signs of food addiction. This scale is based on the criteria used to identify drug addiction. It looks at behaviors like eating more than planned, trying to cut down but failing, and continuing to use even though it hurts you. These are all common signs of addiction.
Food Addiction: A Public Health Concern
It’s a big problem that prepared foods are so addicting. The World Health Organization (WHO) says that obesity is one of the most important health problems of the 21st century. Processed foods are a big part of this problem. The fact that these foods are so easy to become addicted to has led to more people getting overweight, diabetes, and heart disease.
The Parallels with Substance Addiction
To really understand how bad the problem is, it’s important to see how food addiction is similar to drug addiction. People with a high YFAS score may feel like they have no control over their eating habits and may experience cravings, tolerance, withdrawal, and loss of control, just like people who are hooked to drugs like alcohol and nicotine. Certain processed foods, especially when eaten in large amounts, can be bad for your health.
The Impact on Mental Health
It’s not just bad for your health that prepared foods are addicting. It can also be bad for your mental health. People who are addicted to food may feel guilty, ashamed, and low in self-esteem, which can make them eat when they’re feeling down. In turn, this makes the drug and mental health problems worse.
Children and Food Addiction
The concern about food addiction is not limited to adults. Children are particularly vulnerable to the allure of processed foods. The marketing strategies employed by the food industry often target young audiences, making it challenging for parents to guide their children toward healthier choices. The consequences of food addiction can have long-lasting effects on a child’s health and development.
Breaking the Chains of Food Addiction
Getting over a food addiction is a difficult process that involves a lot of different moving parts. It frequently needs a combination of adjustments in one’s patterns of behavior, psychological support, and availability to healthier food choices. It is critical to both recognize the symptoms of addiction and get help from a trained expert.
Cultivating Healthy Eating Habits
Developing good eating habits is the most important thing you can do to fight food addiction. Cutting back on prepared foods and eating more fresh, whole foods is one way to do this. Having a healthy relationship with food is also part of it. Eating should not only be for fun, but also for health and nutrition.
Processed foods may be just as addicting as nicotine and booze, which brings to light a major public health issue. Processed foods contain a lot of sugar, salt, and fat, which can mess with your brain’s motivation system and make you want to eat too much. There are clear similarities between being addicted to food and being addicted to drugs, and the effects are terrible, making the obesity problem worse around the world. | food |
http://letslunchbox.com/gluten-free-nuggets/ | 2018-01-17T06:39:47 | s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886830.8/warc/CC-MAIN-20180117063030-20180117083030-00741.warc.gz | 0.84732 | 346 | CC-MAIN-2018-05 | webtext-fineweb__CC-MAIN-2018-05__0__165859909 | en | Kids love chicken nuggets, especially my son, who is gluten intolerant. So, this afternoon I was determined to make tasty gluten free nuggets. These bite size nuggets turned out delicious and super crunchy. Cheers to healthy eating!
Gluten Free Chicken Nuggets
1 cup buttermilk
1 tbsp. hot sauce
2 egg whites
4 skinless, boneless chicken breasts
1 cup Pamela’s gluten free artisan flour
1½ gluten free Rice Chex (original)
3 tbsp. Parmesan cheese
1½ tsp. garlic powder
2 tsp. black pepper
1 tsp. paprika
1 tsp. cayenne pepper
olive oil spray
Preheat oven to 400 degrees.
1. Cut chicken into 1 inch small cubes. In a bowl, combine buttermilk and hot sauce. Add the chicken and allow it to marinate in the refrigerator at least 1 hour.
2. Now it’s time to set-up the assembly line. Bowl one is for the flour.
3. Bowl two is for the egg whites.
4. Pound Rice Chex in a brown bag or plastic, using a rolling pin to make crumbs. Combine Rice Chex crumbs, cheese, garlic powder, black pepper, cayenne pepper and paprika in your third bowl.
5. Use a pair of tongs or clean hands, dip chicken cubes in the flour, egg and then Rice Chex mixture.
6. Lay chicken on lightly oiled baking sheet. Bake 15 minutes, turn over and bake 15 to 20 minutes more or until done. Do not overcook the chicken as they will be dry and hard. | food |
https://www.veckta.com/2022/05/31/sustainable-energy-stories-for-food-manufacturing/ | 2022-12-05T04:33:13 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711003.56/warc/CC-MAIN-20221205032447-20221205062447-00740.warc.gz | 0.943402 | 173 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__233027281 | en | When it comes to sourcing ingredients to produce chocolate on a global scale, prioritizing ethical and sustainable sourcing needs to be enforced and upheld as the industry standard.
Barry Callebaut is transparent about where and how they source everything from packaging materials to the raw ingredients like cane sugar, coconut, and cocoa that go into their products.
In addition, they aren’t afraid to admit where there is room for improvement. For example, palm oil is one of the leading causes of deforestation of our rainforests.
Therefore, Barry Callebaut has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2011. And recently, they joined the front-running members of the Palm Oil Innovation Group (POIG) in order to build upon the efforts of RSPO to further advance sustainable palm oil requirements. | food |
https://c1441d57403.h2020ibus.eu/ | 2023-10-05T03:51:57 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233511717.69/warc/CC-MAIN-20231005012006-20231005042006-00566.warc.gz | 0.895122 | 2,391 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__4063619 | en | Ristorante Al Vedel di Colorno
Ristorante Al Vedel di Colorno is a hidden gem nestled in the heart of Colorno, offering a culinary experience that combines traditional Italian flavors with a modern twist. As you step into this charming establishment, you are greeted by a warm and inviting atmosphere, complete with elegant decor and a friendly staff. The restaurant's commitment to using fresh, locally sourced ingredients is evident in every dish they serve. From homemade pasta dishes to succulent seafood delicacies, each plate is meticulously crafted to satisfy even the most discerning palate. The menu showcases an array of delectable options, including mouthwatering risottos, tender meat dishes, and a variety of vegetarian and vegan choices. Pair your meal with a glass of carefully selected Italian wine, and you have all the ingredients for an unforgettable dining experience. What sets Ristorante Al Vedel di Colorno apart is their dedication to creating a harmonious fusion of flavors, incorporating traditional Italian recipes with innovative culinary techniques. The talented chefs at Al Vedel have mastered the art of creating dishes that not only impress visually but also leave a lasting impression on your taste buds. Whether you are a lover of classic Italian cuisine or seeking a new and exciting culinary adventure, Ristorante Al Vedel di Colorno is a must-visit destination. Immerse yourself in the vibrant ambiance and let the flavors transport you to the heart of Italy. With its impeccable service, exquisite food, and inviting atmosphere, this restaurant undoubtedly deserves a spot on your list of gastronomic delights to explore in Colorno.
Menu del ristorante
The menu at Ristorante al Vedel di Colorno offers a delightful array of culinary delights that will satisfy even the most discerning of palates. From antipasti to dolci, each dish on the menu is meticulously crafted to showcase the rich flavors and traditions of Italian cuisine. Start your meal with a selection of antipasti, which may include bruschetta topped with fresh tomatoes and basil, or creamy burrata served with prosciutto di Parma. For the primi piatti, indulge in mouthwatering pasta dishes such as homemade tagliatelle al ragù, where tender strips of pasta are tossed in a flavorful meat sauce. Alternatively, savor the delicate simplicity of risotto alla Parmigiana, prepared with aged Parmesan cheese and a hint of white wine. Moving on to the secondi piatti, you'll find an enticing variety of meat and fish dishes. Sink your teeth into tender filetto di manzo, a succulent beef tenderloin drizzled with a balsamic reduction, or opt for the fresh catch of the day, prepared with a medley of seasonal vegetables. Vegetarian options are also available, such as the delicious melanzane alla parmigiana, a layered dish of eggplant, mozzarella, and tomatoes, baked to perfection. And don't forget about the dolci! Indulge in traditional desserts like tiramisu or panna cotta, or sample regional specialties like torta di ricotta, a rich ricotta cheesecake. Whatever your preference, the menu at Ristorante al Vedel di Colorno promises a culinary experience that will leave you craving more. So next time you find yourself in the area, be sure to visit this hidden gem and embark on a gastronomic journey that celebrates the best of Italian cuisine.
At Ristorante al Vedel di Colorno, you can indulge in a wide array of exquisite culinary delights. Known for its enchanting ambiance and commitment to culinary excellence, this restaurant offers a gastronomic experience unlike any other. The menu features a range of specialità gastronomiche, or gastronomic specialties, that are sure to tantalize your taste buds. From traditional Italian dishes to innovative creations, each offering is prepared with meticulous care and attention to detail.
One of the highlights of Ristorante al Vedel di Colorno is its selection of homemade pasta. Expertly crafted using time-tested techniques, the pasta dishes here are a true delight. Whether it's the rich and creamy carbonara, the hearty and flavorful ragù, or the delicate and light seafood linguine, every bite is a testament to the culinary expertise of the chefs. Pair these dishes with a carefully curated wine from their extensive collection, and you're in for a truly memorable dining experience.
If you're in the mood for seafood, Ristorante al Vedel di Colorno won't disappoint. Their seafood specialties are a true celebration of the flavors of the Mediterranean. From succulent grilled fish to expertly prepared seafood risotto, each dish showcases the freshness and quality of the ingredients. The chefs here understand the importance of simplicity and letting the natural flavors shine through, resulting in dishes that are a symphony of taste and texture.
For those who prefer meat dishes, the restaurant offers a selection of tender and juicy options. From perfectly cooked steaks to mouthwatering roast lamb, each dish is a testament to the chef's skill and passion. The meat is sourced from trusted local suppliers, ensuring the highest quality and the best possible flavors.
When it comes to dessert, Ristorante al Vedel di Colorno doesn't disappoint. Indulge in decadent creations like tiramisu, panna cotta, or the rich and velvety chocolate lava cake. These sweet treats are the perfect way to end your meal on a high note.
With its dedication to culinary excellence and commitment to using only the finest ingredients, Ristorante al Vedel di Colorno is a must-visit for food enthusiasts looking for a gastronomic journey like no other.
When it comes to dining out in Colorno, one of the most important aspects is making a reservation. At the Ristorante al Vedel di Colorno, the process of prenotazione tavolo (table reservation) is simple and convenient. By making a reservation, patrons can ensure that they have a guaranteed table and do not have to wait for long periods to be seated. This allows for a smoother dining experience and eliminates the uncertainty that can come with walking into a restaurant without a reservation. Whether you are planning a romantic dinner for two or a gathering with family and friends, making a table reservation at Ristorante al Vedel di Colorno is highly recommended. It not only shows consideration for the restaurant's staff but also helps them in organizing their seating arrangements efficiently. Additionally, by making a reservation, customers can specify any special requests or dietary preferences, allowing the chef and kitchen staff to prepare accordingly and offer a personalized dining experience. Furthermore, the process of making a table reservation at Ristorante al Vedel di Colorno is user-friendly and can be done through various channels, including phone, email, or online booking platforms. So, whether you are a local or a visitor exploring the culinary delights of Colorno, making a table reservation at Ristorante al Vedel di Colorno is a crucial step toward enjoying a memorable dining experience without any inconvenience or delays.
Location e atmosfera
When it comes to the dining experience, the location and atmosphere play a pivotal role in creating a memorable experience. Ristorante al Vedel di Colorno perfectly understands this concept and ensures that its patrons are immersed in a delightful ambiance. Nestled in the picturesque town of Colorno, this restaurant boasts a stunning location surrounded by lush greenery and beautiful landscapes. The serene atmosphere is further enhanced by the rustic charm of the building itself.
As you step inside Ristorante al Vedel di Colorno, you are greeted by an elegant and tastefully decorated interior. The warm and inviting colors, coupled with the soft lighting, create a cozy and intimate setting. The attention to detail is evident in every corner, from the carefully chosen artwork adorning the walls to the carefully arranged table settings.
One of the highlights of the restaurant's location is its outdoor seating area. Here, guests can dine al fresco while enjoying the panoramic views of the surrounding countryside. The gentle breeze and the soothing sounds of nature create a tranquil atmosphere that is simply unparalleled.
Whether you are visiting for a romantic dinner for two or a celebratory gathering with friends and family, Ristorante al Vedel di Colorno offers a versatile atmosphere that caters to various occasions. The attentive and friendly staff ensure that every guest feels welcome and comfortable throughout their visit.
In summary, Ristorante al Vedel di Colorno's location and atmosphere are key elements that contribute to its overall appeal. The idyllic surroundings, coupled with the charming interior and outdoor seating area, create an enchanting ambiance that sets the stage for an unforgettable dining experience.
Recensioni dei clienti
One key aspect that separates Ristorante al Vedel di Colorno from other establishments is the value it places on customer feedback. The restaurant recognizes the significance of customer reviews and leverages them to continually improve its offerings. These reviews, or "recensioni dei clienti" in Italian, play a crucial role in shaping the restaurant's reputation and attracting new patrons. By actively soliciting feedback from diners, the restaurant shows that it values the opinions of its customers, fostering a sense of community and trust. These reviews serve as a powerful tool for potential visitors to gauge the quality of the dining experience at Ristorante al Vedel di Colorno. Whether positive or negative, these customer reviews provide valuable insights into the strengths and weaknesses of the restaurant. They allow prospective customers to make informed decisions based on the experiences of previous diners. This emphasis on customer satisfaction creates a dynamic and evolving dining experience, where the restaurant constantly adapts and innovates to meet the expectations of its guests. Ultimately, the recensioni dei clienti at Ristorante al Vedel di Colorno go beyond mere testimonials; they serve as a testament to the restaurant's dedication to excellence and its commitment to continuous improvement.
Eventi e serate speciali
One of the highlights at Ristorante al Vedel di Colorno are the special events and evenings that they organize for their guests. These events are designed to provide a unique and memorable dining experience. From wine tastings to themed dinners, there is always something special happening at the restaurant. One of their most popular events is the wine tasting evening, where guests have the opportunity to sample a variety of exquisite wines carefully selected by the sommelier. This allows diners to expand their knowledge of wines and appreciate the intricate flavors and aromas. The restaurant also hosts themed dinners, where they create a culinary journey centered around a specific theme. Whether it's a regional cuisine night or a celebration of seasonal ingredients, these themed dinners offer a chance to explore different culinary traditions and flavors. Additionally, Ristorante al Vedel di Colorno often collaborates with local artisans and food producers to create unique events. From cheese tasting evenings to showcasing local delicacies, these collaborations highlight the rich gastronomic heritage of the region. These special events and evenings not only offer a delightful dining experience but also provide an opportunity for guests to immerse themselves in the culture and traditions of the area. With a focus on quality ingredients and impeccable service, Ristorante al Vedel di Colorno ensures that each special event is a memorable and enjoyable experience for their guests.https://stradadelculatellodizibello.it/ristorante-al-vedel-di-colorno/ | food |
https://hcgdietlibrary.wordpress.com/2011/04/07/dr-simeons%E2%80%99-500-calorie-hcg-diet-meal-plan-in-a-nutshell/ | 2017-04-26T13:34:54 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917121355.9/warc/CC-MAIN-20170423031201-00561-ip-10-145-167-34.ec2.internal.warc.gz | 0.872443 | 1,104 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__257239410 | en | Dr Simeons’ 500-calorie HCG Diet Meal Plan, in a nutshell
It is imperative that the person who will be preparing the food for the dieter entirely understands the importance of strict adherence to the diet’s ingredients, as well as the consequences of cutting corners. Failure to do will have a deleterious effect on the success of the regimen.
Dr Simeons’ Diet sheet
No variations of the foodstuffs in the diet sheet are permitted, including fruit size.
|Breakfast:||Tea or coffee in any quantity without sugar. Only one tablespoonful of milk allowed in 24 hours. Saccharin or other sweeteners may be used.|
|Lunch:||One of: 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab or shrimp. All visible fat must be carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, eel, tuna, herring, dried or pickled fish are not allowed. The chicken breast must be removed raw from the bird.
One type of vegetable only to be chosen from the following: spinach, chard, chicory, beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.
OPTIONAL: One breadstick (grissino) or one Melba toast.
An apple or an orange or a handful of strawberries or one-half grapefruit.
|Dinner:||The same four choices as lunch|
- The juice of 1 lemon, maximum
- Salt (unlimited if sufficient water imbibed), pepper, vinegar, mustard powder, garlic, sweet basil, parsley, thyme, marjoram, etc., for seasoning
- Drinks: Only tea and coffee, in any quantity, plain or mineral water (preferably 2 litres, regardless of water retention issues)
- Moderate exercise
- Cosmetics, apart from lipstick, eyebrow pencil and face powder, unless permission is granted by practitioner. One tablespoon of coconut oil per day can be used instead of moisturiser, provided that no coconut or olive oil is eaten – either eat it or apply it to your skin.
- Chewing gum, throat pastilles, vitamin pills, cough syrups, , amphetamines, etc. If in doubt, always consult practitioner
Full details and explanations can be found in Dr Simeon’s manuscript1, which the dieter would be advised to read, fully understand and adhere to rigidly, taking no shortcuts, making no substitutions or assumptions.
- 500 per day, maximum, regardless of weigh, size, age, gender or any other factor.
- Use only the leanest of meat, with no fat streaks within the flesh, so avoid low-quality meat.
Vegetarians and Hindus
- Substitute meat with half a litre of skimmed milk per day or curds thereof. Expect only half the weight loss of omnivorous dieters.
- Any deviation from the diet under HCG, no matter how small or seemingly insignificant, results in almost immediate, perceptible weight gain.
Vitamins and anaemia
- Every pound of weigh lost comes directly from body fat, the burning of which actually augments any deficiencies found in the body, so improving health – not diminishing it.
Early treatment days – what to expect
- 3rd HCG dose: disinclination to binge eat due to a “full” feeling
- 4th HCG dose: several pounds’ weight loss; empty feeling but not hunger pangs; mild headache
- 5th & 6th HCG dose: minor complaints improve; weight loss doubles for those who binged during Phase 1 (preparatory phase); lighter feeling, clearer-headed, more energy
- 7th HCG dose: weight loss decreases to 1 lb per day, fluctuating according to the quantity of water imbibed and water-retention propensity; weight loss may plateau for 4-6 days which can be mitigated by “apple-a-day” mini programme (follow PDF link, at foot of page) or a “steak day” but which should necessitate a forensic hunt for errors on dieter’s part and complete self-honesty.
Unforeseen treatment interruption
- Absolutely requires immediate 800-calorie per day increase (follow PDF link at foot of page)
Sundry manifestations and frequently asked questions
Myriad conditions can occur, each uniquely attributable to the particular dieter’s physiology, state of health, weight, psychological state, lifestyle and more besides for more information on which, Dr Simeons’ manuscript should be consulted.
It is important that the dieter resists the temptation to improvise, or make assumptions based on what he feels to be logical, because HCG alters the equation in ways which he probably has not or cannot envisage. Therefore it is vital that any doubts or questions are relayed faithfully and promptly to the practitioner, who is in a far better position to understand peculiarities from a holistic and technical standpoint.
- Pounds and Inches – A New Approach to Obesity, by ATW Simeons MD (PDF) | food |
http://stonekeepmeadery.com/index.asp | 2024-04-13T00:18:19 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816465.91/warc/CC-MAIN-20240412225756-20240413015756-00662.warc.gz | 0.944422 | 133 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__174929418 | en | Welcome to Stonekeep Meadery, Pennsylvania's first dedicated meadery.
Our hand crafted meads (honey wines) are created only from fresh fruits and juices and raw honey from Pennsylvania. Based on traditional recipes from times long past with some modern twists, Stonekeep Meadery brings mead and wine drinkers something just a little extraordinary.
Stonekeep produces a variety of hand crafted , and that range from dry to sweet, so we are sure to have something to please any wine drinker. By using fresh Pennsylvania fruits and juices and raw wildflower honey along with an assortment of interesting and exotic spices we give you the finest flavors to tease your palate. | food |
https://www.ndm.edu/undergraduate/news-events/auxiliary-conference-services/doyle-dining-services | 2023-11-30T21:49:52 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00866.warc.gz | 0.893637 | 572 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__273004609 | en | Notre Dame of Maryland University and SAGE Dining Services® are pleased to offer fresh, delicious meals made from scratch!
The talented chefs from SAGE have transformed mealtime at Notre Dame of Maryland University into a daily culinary adventure. SAGE's seasonal menus are custom designed for us, reflecting the students' preferences as well as the fresh products available in the market. SAGE's registered dietitians review and approve each menu to ensure that it offers a wide variety of nutritious choices.
Browse our menu for more information about allergen management, nutrition, sustainability, and culinary trends.
Dining & Daily Menu
Residential students can use a meal swipe at the door during designated hours. If you cannot make it to the Dining Hall during posted hours, use the Meal Request Form to coordinate a pickup.
Commuter Students, Faculty, and Staff If you cannot make it to the Dining Hall during posted hours, use the Gator To-Go Premade option to coordinate a pickup.
More Purchase Options
Dining Hall Meal Hours
- M-F Breakfast: 8:00 AM – 9:00 AM
- M-F Lunch: 11:00 AM – 1:30 PM
- M-F Dinner: 4:00 PM – 7:30 PM
- Weekend Brunch: 11:00 AM to 1:00 PM
- Weekend Dinner: 5:00 PM to 6:00 PM
Weekday Breakfast Meal Equivalency is available in the Gator Grind Monday through Friday, 7 a.m. to 8 a.m.
Doyle Dining Hall as a community space (Monday-Friday):
Access by all students, faculty and staff to utilize Doyle Dining Hall:
- 9:30 a.m. - 10:45 a.m.
- 1:30 p.m. - 3:45 p.m.
- 6:30 p.m. - 9:00 p.m.
The Gator Grind
The Gator Grind has moved from Gator Alley to upstairs in the Dining Hall and continues to offer grab-and-go coffee and snacks including breakfast items, sandwiches, salads, and more!
- Monday - Friday: 7:00 AM - 11:00 AM
- Monday - Thursday (Late Night): 7:30 PM - 9:30 PM
Note: All hours are subject to change during the summer months, academic shutdowns, special meals and school holidays. These changes will be posted in advance.
Contact the SAGE Dining Team
Matthew Plewes, General Manager, [email protected]
Jennifer Albright, Director of Catering, [email protected]
Phone Number: 410-532-5726 | food |
http://bridestheshow.co.uk/exhibiting/detail/cocoacream.co.uk | 2017-05-22T19:10:18 | s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463607046.17/warc/CC-MAIN-20170522190443-20170522210443-00024.warc.gz | 0.938913 | 186 | CC-MAIN-2017-22 | webtext-fineweb__CC-MAIN-2017-22__0__242017352 | en | Cocoa Cream is a chocolatier and patisserie business, creating handmade exquisite mouth watering treats for all occasions. "I believe this is only achieved by using the finest grade ingredients, we are here to design and produce high calibre products that are tailored to our clients needs" Paul Hargreaves (Owner)
A bespoke, handmade cake makes that day extra special. Celebrate with a cake that is designed around your taste and your special day. Only the finest ingredients are used to create a cake that is visually stunning and equally delicious to eat.
We make exquisite personalised wedding favours to provide your guests with an individualised gift. We only use the finest ingredients; fresh cream from the team at Laceys Farm and their herd of Guernsey cows. Amedei chocolate from Italy is made from the world's best cocoa beans, produced with deep passion and knowledge for chocolate. | food |
https://clubluckychicago.com/the-club-room/family-style-menu.html | 2022-09-29T10:15:42 | s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030335350.36/warc/CC-MAIN-20220929100506-20220929130506-00034.warc.gz | 0.740979 | 1,718 | CC-MAIN-2022-40 | webtext-fineweb__CC-MAIN-2022-40__0__113886497 | en | Family Style Menu
Choose 2-Appetizers, 1-Salad,
Choose 2-Appetizers, 2-Salad,
Customized Menus Available. Ask our Party Planner.
Our Famous Freshly Baked Homemade Italian Bread Served with Whipped Butter
Appetizers - First Course
Salads - Second Course
Pasta Entrees - Third Course
Whole Wheat pasta available for substitution at no charge
Gluten Free pasta available +$1 per person
House Specialty Entrees - Third Course
Chicken Vesuvio w/ Roasted Potatoes
Eggplant Parmigiana +$5
Sides - Third Course
Choose Any Vegetable Side for an additional $2.00 or a Meat Side for $3.00
Desserts - Fourth Course
Choose one or Substitute our Signature Special Dessert tray consisting of Cheesecake, Tiramisu, Cannoli, Chocolate Cake, and Ginger Carrot Cake ($3.00/PP extra)
* Dish contains nuts
Freshly Brewed Coffee, Freshly Brewed Decaffeinated Coffee, Iced Tea, & Hot Tea
Customized Menus Available Upon Request
♦ Above prices do not include tax & gratuity ♦ Prices are subject to change
**Notice - These items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
- Bruschetta: Fresh Tomato, Basil Ricotta, Roasted Garlic and Olive Oil.
- Fried Calamari: Served with our own Spicy Sauce and Fresh Lemon.
- Grilled Calamari: Served with a Lemon - Vegetable Vinaigrette.
- Fried Calamari Calabrése: Fried and Sautéed in Calabrése Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs.
- Seafood Salad: Shrimp, Calamari and Scungilli with Olives, Celery and Lemon Oil Dressing
- Sausage and Peppers: Sweet and Spicy Italian Sausage With Marinated Peppers, Garlic & White Wine.
- Mozzarella Fritti: Homemade breaded fresh buffalo mozzarella fried and topped with marinara.
- Fried Ravioli: Handmade Raviolis Filled with Riccotta & Spinach sered with Special Marinara.
- Meat & Cheese Board: A selection of artisanal cheeses , meats & Vegetables: Grand Padano, Fontinella, Prosciutto di Parma,
Genoa, Salami. Salami Calabrese, Mortadella with Pistacios, Roasted Bell Peppers, Mixed Olives, Artichoke Hearts, and Ricotta Dolce Stuffed Mushrooms.
- Club Lucky Salad: Carrots, Celery, Tomato, Genoa Salami, Bermuda Onion, Fontinella Cheese, Sicilian Olives, Roasted Peppers, Pepperoncini, Romaine Lettuce with Club Lucky Dressing.
- Melrose Pepper Salad: Roasted Peppers, Tomato, Bermuda Onion, Fontinella Cheese, Sicilian Olives and Romain Lettuce with Club Lucky Dressing.
- Caesar Salad: Romaine Lettuce, Homemade Croutons and Parmesan Cheese.
- String Bean Salad: Green Beans, Tomato, Bermuda Onion, Cucumber, Blue Cheese and House Vinaigrette.
- Caprese: Fresh Mozzarella, Tomato, Black Pepper and Basil with Olive Oil and Balsamic Syrup.
- Rigatoni Mushrooms: Fresh Sautéed Mushrooms and our own Marinara.
- Penne Arrabiata: With a spicy Tomato Sauce and lots of fresh Basil.
- Fettuccine Alfredo: Traditional with Cream and Parmesan, (Also available with Chicken).
- Fusilli Bolognese: With A Rich Veal and Beef Tomato Ragu Served With A Creamy Ricotta Dolce
- Rigatoni with Veal Meatballs: Baked with Escarole, fresh Mozzarella Cheese and Marinara.
- Rigatoni with Three Cheese: With Ricotta, Parmesan, Romano and fresh Basil in Marinara.
- 8 Finger Cavatelli: Served with our Special Marinara Sauce.
- Mezzaluna: Half Moon Ravioli filled with Veal in a light Tomato Rosemary Sauce.
- Fettucine De Campo: Grilled chicken, Asparagus, Roasted Tomato, Garlic and Olive Oil.
- Lasagna Marinara or Bolognese: Noodles layered with Ricotta, Spinach, Mozzarella and Tomato Sauce.
- Chicken Tortellini: Handmade Tortellini with chicken Filling in a Light Tomato Basil Cream Sauce.
- Linguine Primavera: With Broccoli, Mushrooms & Roasted Tomatoes in Garlic & Herb Extra Virgin Olive Oil or Marinara.
House Special Entrees
- Our Own Chicken Vesuvio**: Our Chicago Specialty with White Wine, Roasted Garlic, Sweet Peas & Potato Wedges.
- Baked Chicken Oreganato**: With White Wine, Oregano Italian Parsely, Fresh Lemon Juice and Roasted Potatoes. (No garlic).
- Giambotta: Broiled Italian Sausage with Sautéed Onions, Mushrooms, red & green peppers and scallions.
- Eggplant Parmigiana: Layers of thinly sliced Eggplant baked with Provolone and Tomato Sauce.
- Chicken Parmigiana: Lightly Breaded and Baked with Mozzarella, Parmesan, and Marinara.
- Stuffed Peppers: A Green, Red, or Yellow Pepper stuffed w/Ground Beef, Onion, Oregano, Chili, Parmesan Cheese and Marinara.
- Filet Oreganato**: Slices of Beef Tenderloin broiled with Garlic, Tomato, Roasted Red Pepper and Scallions.
- Baby Back Ribs BBQ: Italian style with our own spicy BBQ Sauce and Italian Potato Salad or Roasted Potatoes.
- Baby Back Ribs Calabrése: With Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs. Potato Salad or Roasted Potatoes
- Marsala (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with Mushrooms, Spinach and Marsala.
- Francese (Veal or Chicken): Lightly Breaded and Sautéed with Mushrooms, Spinich and Herb Butter.
- Piccata (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with White Wine, Capers, Tomatoes and Spinach.
All Recipes Include A Little Love!!
Call In Your Order for Prompt Pickup
Some items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Club Lucky Inc. makes every attempt to identify ingredients that may cause allergic reactions for guests with food allergies. Guests with food allergies need to be aware of the risk of consuming food items prepared on-site as well as the possibility of cross-contamination in regards to food allergies.
It is the guests' responsibility to inform management of potential allergies in order to accommodate appropriately. Club Lucky Inc. will not assume any liability for adverse reactions to foods consumed or items one may come in contact with while eating at our establishment. | food |
https://www.merrylandspressy.com/post/hokkien-fried-noodles-chow-mien | 2024-04-22T09:14:16 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818105.48/warc/CC-MAIN-20240422082202-20240422112202-00458.warc.gz | 0.925116 | 1,000 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__92694358 | en | A few weeks ago, on Good Friday, after our respective Good Friday service, our church had a combined lunch with the Emanuelu Church, a Samoan congregation that is renting our facilities for their church service. We had a wonderful time chatting and getting to know each other better. And to think that we share the same building every Sunday and yet practically had no contact with each other makes some of us quite contemplative on that day.
Apart from the conversations, we also had a great time tasting and sharing each other's cuisine. A treat indeed! For this potluck, I cooked Hokkien Chow Mien. Which literally means Hokkien fried noodles. Hokkien is a province in China better known as Fujian. After the meal, someone asked me how I cooked it and so here it is, after several weeks, I'm putting up my own Hokkien Chow Mien recipe.
If you search on the internet, there are so many recipes that you can follow and there are quite different ingredients that you can use to make Hokkien fried noodles. But this is how I made it and usually I choose one type of meat.
Condiments: The condiments used are the common type of condiments used in Chinese cook i.e. the various soy sauce. Although I tried to use Australian-made or owned products, there is no avoiding overseas-made products in this department. For soy sauce, we use either the Kikkoman brand or Lee Kum Kee. Kikkoman is a Japanese company, though individual products may be made in various different countries in Asia. Lee Kum Kee is Chinese owned based in Hong Kong. For Kecap Manis, we use the Indonesian-made Bango Brand (Bango means stork in Indonesian)
The condiments are all measured to taste, unless indicated otherwise.
Dark soy sauce
sesame oil (1 teaspoon)
Ingredients: We can get Australian-made products for the ingredients below. For fish balls or fish cake, look for them in the fridge section of your Asian grocer. Not the freezer. Freezer products usually are imported from overseas. The fridge usually contains fresher products made locally.
Hokkien Chow mien noodles (see photo)
Lap cheong (chinese sausage) - see photo
3-5 eggs (depending on size of your noodle packet)
Green onions (shallots), thinly sliced
Beans sprout (see picture)
fish cake thinly sliced (see picture)
fish ball cut into 4 or thinly sliced (see picture)
1 type of meat thinly sliced or diced (either pork, chicken or beef)
Alternatively, if you go seafood, prawns, mussels or calamari ring
1 small packet shitake mushroom thinly sliced (see picture)
Boil water in a big pot. Once the water is boiling, open your noodle packet and quickly boil the noodles for 1-2 mins. Drain water and set aside.
On a hot frying pan or wok, put a teaspoon or a few splashes of cooking oil and then break 3-5 eggs and scramble fry it. Once all parts of the egg are solid (not gooey), transfer it to a plate and set aside.
On the same frying pan/wok, add a few more splashes of oil. when hot, put shallots and onions and stir fry it for 30-60 seconds, then add your choice of protein. stir-fry it until cooked. Then add the lap cheong, thinly sliced fish cake, fish ball, and mushroom. Stir fry and mix evenly. It is important that you cook the protein first (i.e. chicken, pork, or beef first) because they are raw and take longer to cook. The rest are either already cooked or do not take long to cook. Transfer everything to a bowl and set aside
Add another splash of oil to the same pan or wok, when hot, put your noodles in the wok. Stir-fry it for 1 min. Add your ingredients from Step 3 and the eggs and then your condiments of kecap manis, dark soy sauce and soy sauce. Keep stirring while you are adding the condiments it so that the noodles do not burn on the bottom of the wok and so that it is mixed evenly with the noodles. Reduce heat if necessary. Keep adding the condiments until you are satisfied with the taste. (Note, I found that the dark soy sauce does not affect the saltiness, but it will make your noodles darker in colour. So it is more the soy sauce and the kecap manis to balance the taste).
Once all done, grab a handful of the beans sprout and mix it with the noodles.
Enjoy your Hokkien Chow Mien | food |
https://mainecoastcycling.com/messages/topic/memorial-day-breakfast-ride/ | 2022-07-04T12:53:42 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104375714.75/warc/CC-MAIN-20220704111005-20220704141005-00723.warc.gz | 0.928781 | 105 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__119660349 | en | Memorial Day Breakfast Ride; Something a little different for this year’s first breakfast ride. Jonathan Cartwright, owner of Musette restaurant will ride with us, then cook up some eggs and have coffee brewing for the riders at his restaurant. We will leave at 7 from the KBC as usual and ride for an hour and a half before our breakfast stop. Space is limited so please post a comment or let me know on my cell phone 207-590-9432 if you can make it. Thanks Jonathan! | food |
https://www.chinajobfeed.com/lifestyle-guide/how-to-get-non-spicy-food-in-chongqing/ | 2020-11-26T04:53:34 | s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141186414.7/warc/CC-MAIN-20201126030729-20201126060729-00383.warc.gz | 0.957732 | 932 | CC-MAIN-2020-50 | webtext-fineweb__CC-MAIN-2020-50__0__184221148 | en | How to get non spicy food in Chongqing
About food in China
You are going to go to China to live/work and are wondering – what is there to eat? All spicy, some chicken legs, pork ears, dogs? Now we will tell you about delicious and affordable food in Chongqing.
If you really do not want to take risks and try new things – in China, there is still the same western fast-food: McDonald’s, KFC, Burger King, Subway, Pizza Hut, Starbucks. The prices there are reasonable and the menu is the same as in the west.
There are also several Chinese analogs of western fast-food. The taste is almost the same, the price is lower than in western places.
If the price is not a problem, there are enough restaurants with European food. Many Italian places where the owner and cook are real Italians.
Cafes with pictures of dishes on the walls.
All the menus in Chinese restaurants in hieroglyphs, as well as very few ordinary citizens, speak English. So, if you don’t know the language, but want to eat cheaply in places where locals go, look for cafes with pictures of dishes on the wall.
Most often, the menu with the pictures on the walls is in Muslim places. These are food from Lanzhou. Here you can find a lot of varied food: noodles, fried/boiled rice, soups with meat, vegetables, mushrooms, greens and more. The food from this province is not spicy, and the cook will make noodles right in front of you from a piece of dough.
Highly recommend trying the soup called Niúròu pào mó (牛肉泡馍). This is the soup with beef, mushrooms and tomato served with croutons. I recommend trying the noodles with potatoes, meat, and vegetables. Yeah, it’s really unusual to eat noodles with potatoes at the same time, but just try you will like it.
In China, lunchtime is from 12 am to 2 pm, and dinner from 5 pm till 7 pm.
At this time, you can often find the places made like canteens. Most often, the price is fixed for rice (unlimited) + 2-3 vegetable dishes + 1-2 meat dishes. The price for everything around 12-15 RMB (around 2 – 2,5$).
Highly recommend tomatoes with an omelet, beaten cucumbers, cauliflower, lotus root. Meat dishes: chicken with carrots in sweet and sour sauce, potatoes with beef.
You will definitely find something to eat at night Chongqing. There are a lot of food places which appear only in the late afternoon nearby clubs and crowded streets.
One of them is BBQ (in Chinese 烧烤 shao kao). On the counter, you can find various meat, fish, vegetables, mushrooms, and greens. You pick everything you like in the basket, give it to the cook. If you want to do it not spicy just say “bu yao lajiao” (不要 辣椒, bu – not, yao – need, lajiao – hot pepper). You will be served a dish of everything you have chosen, grilled with spices and garlic.
Highly recommend to try the eggplant, they are fried in a special way, very tasty.
The local people usually eat steamed buns for breakfast, the so-called baozi (包子). It has various flavors: meat, egg and greens, mushrooms or sweets.
There is a problem with coffee in China, but you can find a good one in network places. We recommend Rosetta and 85 degrees. Also, you can find tasty deserts in these places.
There are many 7-Eleven stores and its counterpart Lawson in China. There you can buy a full lunch in a box, as well as a snack, sandwiches, salads and much more. You can also immediately warm up your food and eat it right there.
I really recommend trying the Hong Kong Waffles with ice cream, fruits, and berries. This is a special dainty.
In general, you will not die of hunger in China. But if you are too lazy to leave home, food delivery is very developed in China, we wrote about it “here.”
Come to China, you will definitely love it 🙂 | food |
https://www.hispanichorizons.com/theres-nothing-like-mexican-comfort-food/ | 2021-01-17T19:45:05 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703513144.48/warc/CC-MAIN-20210117174558-20210117204558-00634.warc.gz | 0.929614 | 985 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__191884422 | en | I have ties to many countries in Latin America, and one of the best things about exploring the region is sampling the “comida tipica,” or what I call “comfort food.” It’s the traditional cuisine that the locals might only consume on Sunday or special occasions, yet most of the ingredients are part of the daily diet.
In Colombia, it could be a tamale filled with chicken or pork and wrapped in a banana leaf. Just don’t forget the green onions, tomatoes and other veggies steamed to perfection. Costa Rica has a similar version of the tamale, but Olla de Carne is an awesome, filling soup that features large chunks of beef, papas y camote, corn, yucca, chayote and maybe some plantains. La Pura Vida!
The thing is that I always think Mexican by habit, and get a bit frustrated when “gringos” classify our food as nothing more than tacos and burritos. Take the famed “California burrito” as a case in point. It’s stuffed with plenty of carne, cheese and wait for it… french fries! Yummy? Yeah, I guess so. But it’s not Mexican food, folks!
My favorite Mexican comfort foods consist of two classic dishes: chilaquiles and sopa de albondigas. Believe me, that’s about as good as it gets!
This is an entree more for breakfast or brunch, but I could eat it all day long. Here’s the best and most simple recipe I can offer, and it works every single time:
1. Cut up about a dozen corn tortillas into squares. Pour some vegetable oil in a large saute pan. When hot, place the squares into pan and reduce heat to medium. Cook until tender (not crisp) and transfer to paper towels to soak up excess oil.
2. In a separate pan, pour approximately three cups of tomatillo salsa (El Pato preferred) and heat. Place tortilla squares over salsa, lower to simmer and cover. When salsa starts to firm up, add plenty of queso fresco (at least a full cup) and cover again to a perfect melt. Garnish with a bit of fresh cilantro end enjoy!
Some necessary sides to this dish would definitely be beans and avocado slices. Mexican restaurants offer several different versions of chilaquiles, including red salsa instead of green, and will probably mix in eggs unless you wave them off when ordering. And I must give a shout out to Playa Baja in Montebello, California. A few months ago, I was very pleased with my plate of chilaquiles. In fact, it was the best since I dined at Sanborns in Mexico City 35 years ago!
Sopa de Albondigas
I’d be kidding myself if I said Mexicans invented the meatball. It’s not even certain that the Italians did. As for albondigas soup, I’ve tried several different variations in the Americas alone. In Colombia, the meatball itself is a mixture of both ground beef and pork mixed with rice (very tasty) In Nicaragua, chicken claims the main event (thumbs down). Guatemala’s version is closest to Mexican-style, but a generous amount of mint leaves are added to the beef broth and pasta shells are used instead of papas (thumbs up).
Of course, my daughter Maria Randel has put together a recipe that meets my ultimate approval. She tweaks it once in a while, but the Mexican basics are always the same.
1. Meatball ingredients: A few splashes of virgin olive oil, half a cup of cooked white rice, tbsp of fresh cilantro, a bit of chopped fresh oregano, a pinch of parsley, one raw egg and at least one pound of ground beef. Mix everything together and form the meatballs into half inch shapes.
2. Broth ingredients: Three quarts of beef stock, two medium raw pealed and cut potatoes, three large raw and cut unpeeled carrots, raw and cut zucchini and fresh tomato as desired, one large chopped onion and two cloves of minced garlic. Start the veggies and bring to boil while preparing the meatballs. Once ready, add everything together, cover and let simmer for about half an hour until fully cooked.
As we move into the crisp fall and cold winter season, there’s nothing like the warmth of comfort food to satisfy your family. And it’s a great way for friends and neighbors to celebrate the seasons and bond. That’s what this website is all about…bringing everyone together. | food |
http://grubstub.co.uk/2018/02/02/food-waste-whats-your-hidden-cost/ | 2018-04-26T07:24:18 | s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125948119.95/warc/CC-MAIN-20180426070605-20180426090605-00309.warc.gz | 0.950622 | 420 | CC-MAIN-2018-17 | webtext-fineweb__CC-MAIN-2018-17__0__157079587 | en | 02 Feb Food waste: what’s your hidden cost?
If food waste was a country it would be the third largest producer of greenhouse gases (source: World Resource Institute). A pretty shocking fact.
Since its launch, Grub Stub has uncovered some shocking facts too. Including that up to 40% of ordered crew meals go uneaten. That’s two in five meals going to waste.
Grub Stub’s data has revealed the food waste caused by a huge difference in meals ordered versus meals redeemed at events. Assuming a meal costs £5, festivals on average were spending £23,500 on uneaten crew meals, and up to £100,000 for events with more than 35,000 crew meals.
Not only does this have a dramatic impact on your catering spend it has an impact on the environment too. Cooked food cannot be salvaged for donation so it usually ends up in the compost or general waste bins, with the cost of disposal a further burden on the budget.
Food waste is especially harmful when not disposed of properly. When food is sent to landfill it not only produces six tonnes of CO2 for every one tonne deposited it also produces methane, which is up to 23 times more potent as a greenhouse gas.
An average event will have to dispose of 1.6 tonnes of uneaten food with some large events dealing with up to eight tonnes. This is over six tonnes of CO2 per event, up to 35 tonnes for a larger festival.
But food waste is an issue that can be addressed head on. Grub Stub has been active in the industry for over five years and, with data collected from over 50 events, is in a unique position to understand the reasons why meals go uneaten; and how caterers and event managers can accurately estimate the number of meals to cook.
To find out how Grub Stub can revolutionise your meal management, contact our team at [email protected] or on +(0)117 937 6367. | food |
http://my-iddah.com/the-single-parent-guide-to-quick-and-healthy-cooking/ | 2023-02-07T09:13:04 | s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764500392.45/warc/CC-MAIN-20230207071302-20230207101302-00854.warc.gz | 0.951545 | 1,529 | CC-MAIN-2023-06 | webtext-fineweb__CC-MAIN-2023-06__0__264077897 | en | The Single Parent Guide to Quick and Healthy Cooking
Written By: Faaizah Asmal Laher Being a single parent is tough! You’ve […]
Written By: Faaizah Asmal Laher
Being a single parent is tough!
You’ve got to manage being the sole bread winner, take care of household chores, get the kids to school on time and make sure that the food you’ve served up is nutritious, delicious, edible and quick!
I spoke to a group of single parents not too long ago (both male and female), and one wish they all had was a stay at home shopper-chef just so that they could come home to a ready-cooked, healthy meal. The majority of single parents felt that time was an issue – they needed to do so many things at once that cooking (but also cooking something healthy) was just not a priority! Yet, it was still something they wanted to change, so I showed them how to cook healthy meals, without breaking into a sweat!
Time is the enemy when it comes to preparing healthy meals. A long day at the office, exhaustion from the previous night of sleepless or ill children – it is so easy to reach into the freezer for a prepackaged pizza or a takeaway meal. Sure, that’s OK every once in a while but being able to prepare quick, healthy meals is really as easy as A, B, C!
Always have a plan
Planning in advance will make sure that you are always prepared for the week ahead. Plan a menu for a week to a month in advance. Make sure each meal (breakfast, snacks, lunch and dinner) are on the menu, and each contains a protein, a vegetable, a starch – and don’t forget about fruit for snacks. Include theme nights, for example Italian, Indian, vegetarian or kids night; and don’t forget all those favourite family meals.
Once your menu is set, make a corresponding shopping list. Include items such as long-life milk, cheese (in bulk is cheaper), canned goods like fish and beans; spices, oils and condiments; and dry goods like pasta and rice.
While shopping, stick to your list and shop early in the morning or late in the evening – try to avoid peak traffic times which will just add to wasted time.
Knowing what staple foods you have in your pantry can help you plan a menu that your family will enjoy.
Trawl the internet for recipes that can be cooked in under 30 minutes. Keep a chalk board behind the kitchen door for a weekly menu, and keep a monthly menu and shopping list in your diary. Retain all the menus, shopping lists and recipes – once the wheel is going there is no need to reinvent it. Just repeat favourite dishes every once in a while.
Budget eating can be healthy too
Buying in bulk can save you money! Team up with a friend so that you can split the petrol, and share the babysitting cost for that one big shopping trip once a month. Use retailers that allow you to buy in bulk for a saving, then split the shopping with a friend.
Use methods like canning or freezing summer goods to be used in winter. Frozen vegetables are just as good (some say even better) than fresh vegetables. Stock up on frozen goods if you live far away from a grocer.
Get the kids involved in the kitchen
Among the recommendations made by the American Heart Association for overweight and obese children was the importance of involving kids in the planning, shopping, preparing and serving up of meals at home.
The kitchen can be a fascinating place for children, and it is so important to spend time with them there! It does take extra effort and patience allowing kids to help in the kitchen. Initially they might make a lot of mess and mix up the wrong ingredients, but when they are older and leave the nest, it will be worth it! Cooking with kids can help them get interested in healthy foods they might not try on their own.
Allowing kids into the kitchen not only encourages them to try healthy foods, but it also gives them a sense of encouragement at accomplishing a task that helped contribute to the functioning of their family unit. They will be more likely to sit down to a family meal if they have had a part in its preparation, and this also allows them to spend less time in front of the TV or computer, and have more quality time with the family.
Younger kids can lay the table, older kids can clear up. Young kids can get out ingredients from the pantry and older kids can help slice up veggies, or measure out liquids for a recipe.
Use your freezer
Certain meals can be cooked in bulk and frozen in advance to be used on rainy days – for example, lasagna, Bolognese, pasta sauces, soups, breads, calzones, pizza bases, pancakes and cookies.
Frozen fruits can make a delicious smoothie for breakfast, frozen berries make a coolie (just like a pro!) and stale French baguette makes the best French toast!
Appliances make work easy
Investing in a good food processor or pressure cooker will make preparing and cooking healthier food easier and faster! Do preparation for the week in advance; if you know you will use chopped up onions most days of the week, chop extra onions at the start of the week so that you don’t have to prepare that vegetable again, and it will also save on the washing up! Just 10 minutes on a Monday will give you enough preparation for the rest of the week.
A pressure cooker will allow you to cook a meal quickly while seeing to homework or chores. You will be surprised at how advanced pressure cookers have become since our mums used them. The newer versions are safer, easier and even have timers!
A slow cooker can also be a lifesaver. Throw in a seasoned chicken and vegetables, set the timer and you have a meal waiting for you when you get back home.
Organise Organise Organise!
Yes I know! Most single parents are in their own ways organised already without having me to say it again, but organising your kitchen can cut cooking time by half! Keep utensils you use often close to your stove, clear clutter off the counters so that you can just cook and not have to clear up first. Sort through your ingredients and equipment you will use. Donate or make some extra cash from all those appliances you don’t use – this will help add funds for an appliance you know will actually make your life easier.
Try using the effective suggestions above to make life easier and more fun for you and your children. Meals don’t need to be complicated and elaborate or take hours to prepare. Often the meals that are simple and quick are often the best! You can do it – and you can do it the healthy way!
Faaizah Asmal Laher is a registered dietician in Johannesburg, South Africa. Faaizah’s great passion in life is assisting others to feel and live healthier by showing them how to shop, cook and eat more healthily and to embrace the wonderful benefits of mental and physical wellbeing. Contact her for all your nutrition related queries: [email protected] or visit her blog www.faaizahsnutritionlab.wordpress.com . | food |
http://eatcakebehappy.wordpress.com/ | 2014-10-01T12:12:43 | s3://commoncrawl/crawl-data/CC-MAIN-2014-41/segments/1412037663417.16/warc/CC-MAIN-20140930004103-00006-ip-10-234-18-248.ec2.internal.warc.gz | 0.906474 | 306 | CC-MAIN-2014-41 | webtext-fineweb__CC-MAIN-2014-41__0__169152574 | en | Yikes, it has been a long time since I’ve last posted. To make up for my long absence, I am sharing with you a recipe I found in a cookbook I picked up in England this summer. I baked these brownies on a rainy English June day and decided immediately that these are, without a doubt, the best chocolate brownies I have ever baked – and possibly the best brownies I’ve ever eaten anywhere.
They are perfectly fudgey in the middle with a delightful crinkly top and intense chocolate flavour (make sure you use good quality dark chocolate!).
Humming Bird Bakery’s Traditional Brownie
200g dark chocolate, roughly chopped
325g caster sugar
Preheat oven to 325F.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until incorporated. Stir in the eggs and mix until smooth.
Spoon the batter into a 9×13 pan and bake for 30ish minutes. The top should be flaky but the centre should still be soft. DO NOT OVER BAKE.
Try out this awesome brownie and make sure you check back here again in the next couple of weeks – my niece’s 2nd birthday party is this coming weekend and I will have lots of fun recipes to share (plus it’s almost Thanksgiving!). | food |
http://godsdirectcontact.or.kr/bbs/board.php?bo_table=vip&wr_id=377&page= | 2019-05-22T10:53:30 | s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232256797.20/warc/CC-MAIN-20190522103253-20190522125253-00538.warc.gz | 0.857261 | 955 | CC-MAIN-2019-22 | webtext-fineweb__CC-MAIN-2019-22__0__85721726 | en | 작성일 : 06-04-18 15:34
데이브 스코트 (Dave Scott)
조회 : 9,289
추천 : 0
|미국 운동선수. 철인 3종경기 6번 제패
Dave Scott, "the Man," defined the sport of triathlon. A six-time winner of the Hawaii Ironman Triathlon (1980, 1982, 1983, 1984, 1986, and 1987), he was the first man to break 11 hours for the Ironman, the first to break 10 hours, the second to break 9, and the first to break 8:30. In 1994, at age 40, he finished second; in 1996 at age 42, he finished fifth in a time faster than any of his winning efforts.
Q: What is the best source of protein for a vegetarian?
A: Protein is comprised of amino acids. There are 23 different amino acids present in nature. However, Vegetarians need not be concerned about having a complete compliment of amino acids at each meal. Our bodies require just ten of them, in the right amounts and combinations in our diet to maintain proper health and vitality. Simply, mix up your vegetarian protein sources and consume protein at each meal. Following is a list of recommended protein-rich plant-based foods that contain 10 -20% protein by volume in addition to some samples of protein-rich meal combinations:
Protein-rich plant-based foods: Soybeans, Split Peas, Kidney Beans, Dried Whole Peas, Lima Beans, Black-Eyed Peas, Black Beans, Lentils, Navy Beans, Wheatgerm, Garbanzo Beans, Chick Peas, Amaranth, Quinoa, All Peas, Corn, Millet, Oats, and Wheat.
Sample protein-rich meal combinations:
Black bean tacos, burritos, tostadas, tofu
Lentils & rice
Peanut butter & whole wheat bread
Hummus & sesame paste
Split pea soup & sesame crackers
Macaroni & cheese
Boca Burgers, Garden Burgers, Power Dream (Soy Energy Drink)
Here is my favorite protein loaded ?nut mix.? Have one to two small handfuls a day. This mix also provides a perfect blend of essential fatty acids (EFA):
1 Cup Almonds
1 Cup Walnuts
1 Cup Pumpkin Seeds
1/2 Cup Sunflower Seeds
1/2 Cup Peanuts
1/2 Cup Dried Cranberries or Apricots
Q: Can you recommend a high-quality source of complex carbohydrates?
A: Foods that are nutrient dense are your best carbohydrates. There are hundreds of compounds and micro-nutrients that exist in plant foods. Working synergistically, a wide variety of foods each day is optimal in maintaining superior health. By mixing and matching foods from the following groups in your daily diet, you can be assured that you?re providing your body with the nutrients it needs to maintain a healthy, active lifestyle:
Group 1 Kale, Sweet Potato, Winter Squash, Spinach, Carrots, Broccoli, Brussel Sprouts, Cabbage, and Greens.
Group 2 Guava, Pink Grapefruit, Cantaloupes, Oranges, Lemons, and Pineapples.
Group 3 Soy, Flaxseed, Avocado, Eggplant, Hot Peppers, Bell Peppers (red, yellow, gold), Green and Black Tea, and Red Wine.
Group 4 Cherries, Tomatoes, Red Grapes, Watermelon, and Radish.
Group 5 Garlic, Leeks, Chives, Shallots, and Onions (red and yellow).
Group 6 Raspberries, Blackberries, Blueberries, and Strawberries.
Other Other sources: Soybeans, Kidney Beans, Lima Beans, Black Beans, Navy Beans, Garbanzo Beans, Amaranth, all Peas, Oats, Split Peas, Dried Whole Peas, Black-Eyed Peas, Lentils, Wheatgerm, Chick Peas, Quinoa, Corn, Millet, and Wheat.
Dave Scott's Pre-Sport Shake
1 tbs peanut butter, smooth
1/2 cup plain soy yogurt
4 fresh strawberries
1/2 cup orange juice
Blend. Drink. Race. | food |
http://vestellasvale.blogspot.com/2009/10/creamy-broccoli-soup.html | 2018-07-23T04:11:52 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676594886.67/warc/CC-MAIN-20180723032237-20180723052237-00108.warc.gz | 0.94289 | 1,114 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__90595891 | en | A long time family favorite has been a visit to the 'Sage' Restaurant for fresh bread & their signature 'Creamy Broccoli Soup.'
Since she was little, my 9 year old granddaughter has asked to go to the Sage for soup. Since going gluten free this summer, we haven't gone there, though we could still have one of their awesome salads, or a soup made without flour to thicken it. (& no bread - sniff!) We have the recipe, which includes grated cabbage & carrots, plus a 'rouix' made with milk & wheat flour.
Last week's CSA share included 3 heads of Broccoli & one of cauliflower - & a suggestion from 'one of last years subscribers for broccoli/cauliflower soup: 'Chop up broccoli and/or cauliflower (and possible some onions and/or garlic) and toss evenly with oil. Roast at 400° until tender. Meanwhile, heat up some good quality broth (we use homemade chicken stock) on the stove. Add the roasted broccoli/cauliflower to the soup pot and simmer for a few minutes. Transfer about half the soup to a blender and blend smooth. Return to the pot and also stir in some grated cheddar cheese and/or cream. Salt and pepper to taste and serve hot with crusty bread. Easy, warming, and delicious!"
Can I just say yum??
This recipe is open to interpretation - I usually make my own broth by simmering trimmings (onion & garlic skins & ends, carrot tops, pepper & tomatoe ends, aspargus, mushrooms, etc) that I've stored in the freezer (keeps them from getting slimy in the veggie drawer!) for ~ 20 minutes while chopping the cauliflower & etc.
I don't add cole (cabbage, broccoli, etc) crop trimmings to stock - tends to make it too strong.
I do add a piece of Kombu (kelp) a bay leaf & fresh or dried herbs. Cheese can be added (or not) at the time of serving - I don't add it to the 'basic soup.'
I use coconut oil to spoon over the veggies, & I used that hot oven to roast a delicata squash & a beet or two (seperate pans) at the same time. I could see doing a beet soup using the roasted beets.
I added a grated carrot to that first soup; a sweet potato & about 1/4 of a small squash to the second batch. I chop the pieces of broccoli & cauliflower left whole pretty small, as that's a feature of the Sage version. That recipe also calls for Lowery seasoned salt (gluten & colour free, so my daughter has a jar), or I've used Hawaiian Alaea salt.
This makes a lovely curry as well - I add coconut milk to the blended soup, & a bit of curry paste (gluten free :) when I'm reheating a bit. Today I heated & curried some for lunch, adding squash slices, fresh red pepper, beet tops, fresh (uncooked) garlic, & a sprinkle of kelp.
This week our share included a fat cabbage & exotic broccolini or some such - doesn't it look too pretty to cook!!
Over on Suzie's blog she raises the question 'what is homemade?' - I tend to do a lot 'from scratch' - but like her sense of food made in your kitchen with love & care!
A friend who's Choktaw, Cherokee & Celtic (Welsh) told me her mom & aunties always sang while cooking, & chased her out of the kitchen when she was in a bad mood! I love that image, & remind myself to sing more when I'm cooking!
While blogging around, I found this delightful idea for a pumpkin smoothie!!
Pumpkin Smoothie* (* recipe from Chris Freytag, via 'journey to fitville)
½ cup canned pumpkin
1 small container Greek yogurt (1/4- 1/2 C)
Approximately 1 Tbsp agave syrup
Dash of cinnamon or pumpkin pie spice
6 oz (3/4 cup) almond milk
6-8 ice cubes
I made this a couple of times yesterday, scooping out pieces of the delicata Squash I'd baked the other day, & my favorite 'Greek Gods' Yogurt! Last night, I added ~ 1/4 C frozen blueberries - & it still tasted GREAT, plus having more antioxidents. Lee added a 'scoop of french vanilla whey protein,' & I tried that in the second batch.
I am going to experiment with sweet potatoes, as I have some of those from my share. I enjoyed this, as I love pumpkin/squash etc, but don't really care for the sweetness of pumpkin pie. This was just right!
& looking for a beet soup recipe, found one in The Sustainable Kitchen that calls for rhubarb! That would be good for a spring soup, thought of trying it with cranberries for the fall!
It calls for roasted beets, rhubarb, onion, garlic, ginger, 1/2 c red wine plus a bit of balsamic vinegar, stock & a bay leaf. It's heated & blended, with some of the beets cut into match sized slivers for garnish. | food |
https://www.keio.edu/campus-life/the-dining-hall | 2024-04-17T10:19:40 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817146.37/warc/CC-MAIN-20240417075330-20240417105330-00740.warc.gz | 0.936065 | 1,350 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__194536226 | en | The Dining Hall
Great care is taken to ensure that students are provided with a healthy diet and food of high quality. The Dining Hall is managed by CulinArt Group, a dining services company with clients in 17 states.
CulinArt Group is excited to be your dining services partner at Keio Academy. We provide innovative dining solutions to help students eat and live well. Fresh, handcrafted food is always the CulinArt way.
CulinArt Group is a boutique dining services provider with a regional focus and national presence. We joined the Compass Group family of companies in 2016 as an independent niche sector maintaining our brand, identity, infrastructure, culture, and distinction.
Our management team at Keio Academy represents the upper echelons of our company’s culinary talent and expertise.
The Keio Dining Experience
Since Keio Academy is affiliated with Keio University in Japan, students and families considering Keio Academy of New York might expect an all-Japanese food menu. While CulinArt strives to provide authentic Japanese cuisine, we embrace the Academy’s mission to “combine the best of Japanese, American and Keio cultures” with a dining services program and menus that do the same. We also incorporate cuisines and flavors from cultures around the world to provide an immersive and comprehensive culinary experience.
For example, at Keio Academy:
· The Chef’s Table features comfort-style hot entrees with hearty side dishes.
· We showcase international micro concepts, such as Noodle Bowls, Bibimbap, Mediterranean, Caribbean, and Cocina Fresca Mexican cuisine.
· Our Salad Bar is stocked full of the freshest seasonal produce with a variety of colors, flavors, and local ingredients.
· The Market is open mornings and afternoons, offering a variety of packaged snacks, power packs, bottled beverages and quick bites. Students make purchases using the Eatify app, which keeps foot traffic to a minimum and provides the convenience students crave.
· Our Kettle Soup is always made from scratch. Both Miso Soup and rice, with Japanese toppings, are offered at every meal period.
Hashim Abdel is the Director of Dining Services for CulinArt here at Keio Academy of New York, a position he has held for 16 years.
Born in Egypt, Hashim grew up working in a family-owned food business and earned a bachelor’s degree from Helwan University at Cairo. He emigrated to the United States 40 years ago and has over 30 years of experience in various food service hospitality environments, including hotels, colleges, and businesses in the local area.
Hashim’s vision at Keio Academy is to provide authentic cuisine as well as excellent service to the Keio family, all with the utmost safety in mind. In pursuing this vision, he has received the Extraordinary Continuous Service and Dedication Award from the Keio Academy Board of Trustees.
Menus and Events
CulinArt offers a wide variety of rotating concepts so guests will never experience menu fatigue. Our action stations are inspired by global and regional tastes and culinary trends to keep Keio Academy’s program fresh, engaging, and on-trend.
We have a strong commitment to honor and celebrate the local colors and produce of the season. The fresh harvest from spring to fall is a daily highlight of our food selections. This concept elevates the Keio student experience by presenting restaurant-quality plates with local, sustainable ingredients during the harvest months.
CulinArt’s mission is to constantly evolve our culinary, social, and environmental practices, and to exceed your expectations, every day. By preparing delicious, high-quality food that meets ever-changing needs, we offer the best of all worlds: mouthwatering dishes that are exceedingly nutritious and present the least amount of negative impact to our planet.
CulinArt’s team of chefs, registered dietitians, and wellness consultants present Keio Academy students with exciting and engaging educational moments throughout the school year:
- On “Try It Tuesdays” we not only challenge students to taste something new and different, but we let them know how and why it is beneficial to their health. On “Wellness Wednesdays” we focus on timely nutrition trends and themes.
- To keep the dining program fresh and on-trend, we host special events, including PopUp Cafés, Guest Chef Series, Teaching Kitchens, and Smoky Roads Traveling BBQ.
- We celebrate diversity through food with special menus in recognition of cultural heritage months.
- We like to have fun! Our dining services team celebrates theme days such as National Meatball Day, International Falafel Day, and National Noodle Day; and holidays/celebrations like the Lunar New Year, Diwali, Cinco de Mayo, and many more.
Be on the lookout for special health and wellness promotions throughout each month. Be sure to say hello to our friendly wellness experts the next time they visit Keio Academy!
Health and Wellness
CulinArt encourages students to maintain a healthy lifestyle—one that incorporates wholesome, balanced food choices, regular exercise, and an overall attention to living well.
Our signature “Eat Well” menu program comprises recipes that incorporate whole, naturally flavorful, and nutritious foods prepared with healthful cooking methods. We use spices and herbs so that Keio Academy students get more of what they need—necessary nutrients, fabulous flavor, and pleasing presentation.
Our “Eat Well” from-scratch creations contain:
· Beneficial sources of fat
· Less than 10% of calories from saturated fat and no artificial trans fat
· Less than 800mg of sodium per serving
· Less than 8g of added sugar
· At least 3g of dietary fiber per serving
CulinArt’s team members complete Food Allergy and Celiac Disease training, which is reviewed and certified by Food Allergy Research and Education (FARE), a nonprofit organization dedicated to enhancing the lives of individuals with food allergies, through its FARECheck program. Our goal is to provide every Keio Academy student, faculty, and staff member an exceptional and safe dining experience. If you have an allergen concern, always feel free to contact our dining services team.
We also make it easy to choose menu items that are right for you! Look for our vegetarian, vegan, Eat Well, and locally-sourced icons on menus and printed signage. | food |
https://ginasbbq.com/ | 2024-04-25T10:15:29 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712297292879.97/warc/CC-MAIN-20240425094819-20240425124819-00857.warc.gz | 0.956404 | 406 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__143029816 | en | Gina’s BBQ is located in Market City Shopping Center. We’re a family-owned restaurant serving traditional & Hawaiian-style Korean meats, soups & noodles.
About Gina's BBQ
Established in 1991, Gina’s B-B-Q is owned and operated by two sisters, Gina Song and Yong Hae Han. Ever since, Gina’s has built a loyal following of customers from near and far. We do our best to provide mouth-watering Korean food, and treat all of our customers as our family.
We provide generous portions of delicious food at a very reasonable price. Our typical plate lunch comes with a main entree, 4 choices of side dishes and 3 scoops of rice. This typical plate lunch will easily feed more than one person.
We also serve a variety of other dishes from cold noodles (Bi Bim Kook Soo with or without Kimchee) to piping hot stews and soups which are very popular with local people.
For your special events big and small, we offer Family Pack which is very economical and tasty. The Family pack includes 6 BBQ Kalbi, 6 BBQ Chicken, 6 BBQ Beef, 12 Fried Mandoo, 12 Meat Jun, 10 scoops of rice with all the vegetables/salads (usually 9 items) and a large drink! The Family Pack will easily feed 4-6 adults.
If your needs are on a grander scale, we also cater parties, birthday celebrations, wedding receptions, tailgates or company picnics. We do them all! Just give us a call and we can help you to organize a menu to fit your needs. When it comes to food, we will cater to your every need.
So if you are hungry, don’t feel like cooking, or just want to come see what all the buzz is about, come and stop by to get some GINA’S! | food |
https://connectsafely.org/digital-advertising-and-nutrition/ | 2023-12-06T13:44:34 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100599.20/warc/CC-MAIN-20231206130723-20231206160723-00280.warc.gz | 0.954211 | 162 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__65444953 | en | By Kerry Gallagher
The American Academy of Pediatrics reports that “screen media consumption is inversely correlated with fruit and vegetable intake and directly correlated with energy-dense, nutrient-poor snacks, drinks, and food.” More fast food, sugar beverages, candy and cereals are advertised in African American, Hispanic, and low-income communities. Overall, unhealthy food advertising in 13- to 17-year-olds is also correlated with development of media-driven norms that supersede healthier family norms. Social media influencers can sway teenagers toward unhealthy choices.
Parents can have consistent conversations with their children about:
- their nutritional needs and how to meet them each day to ensure they are feeling their best
- the motivations of the advertisers and how to use their media literacy skills to critically consider advertisements | food |
https://barsolution.pl/chai-the-real-deal/ | 2021-01-22T09:06:10 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703529179.46/warc/CC-MAIN-20210122082356-20210122112356-00239.warc.gz | 0.962059 | 482 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__142503780 | en | If you’ve ever been to India, you’ll know about Chai. Its not the uber sweet drink that we’ve come to expect from many Indian restaurants across Europe, but the deliciously fragrant tea, brewed from loose black tea leaves, fresh herbs, spices, and milk. Yes, Milk is a very essential part of the Chai, and the fact that the Tea leaves are brewed with milk, is what differentiates Chai from Tea.
Chai is an Indian staple that you’ll find not only bubbling away on the stove in every home, but also sold on every second street corner, by the ubiquitous ‘Chai wallahs’. ‘Chai pe Charcha’ (literally translates as Discussion over Tea) is the Indian equivalent of ‘Wine and Chat.’ Infact, the concept of a Library Bar originates from places in Eastern India called as ‘Addas’ (hangouts) where Politicians, Journalists, Businessmen, and Dignitaries used to gather for a cup of chai and discuss state affairs. ‘An invitation for Chai’ is a term colloquially used in an Arranged Marriage set up, to initiate a first formal introduction between the Girl’s and the Boy’s families. A glass of Chai and some Pakoras is a go-to mood enhancer on a rainy day.
Any dedicated Chai imbiber would agree that a glass of Chai served at one of the street corner stalls is more aromatic than the one brewed at home. And the reason for this is Aeration. You may have seen in some videos where chai is been tossed from one jug to another, in a long stream. This is nothing but aerating the tea. The phenomenon is pretty much the same as that of decanting wine, where the oxygen in the air accentuates the subtle notes of the beverage, to bring all the flavours in harmony.
We at Barsolution obviously knows our chai better than most Poles, which is why it’s so important to us that Chai tastes like the real deal. Luckily, we have discovered a few blends of Indian tea leaves, herbs and spices available in Poland, ready for us to brew an aromatic cup of deliciousness. Are you ready to try it? | food |
https://fr.b-ok.org/book/1233651/dc5942 | 2020-03-29T16:16:33 | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370494349.3/warc/CC-MAIN-20200329140021-20200329170021-00437.warc.gz | 0.941178 | 23,849 | CC-MAIN-2020-16 | webtext-fineweb__CC-MAIN-2020-16__0__144820655 | en | The Big Sur Bakery CookbookMichelle Wojtowicz, Phillip Wojtowicz, Michael Gilson, Catherine Price
Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.
Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.
The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.
But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.
You may be interested in
Most frequently terms
Foreword by Eric Schlosser The Big Sur Bakery Cookbook A Year in the Life of a Restaurant by Michelle and Philip Wojtowicz and Mike Gilson with Catherine Price Photography by Sara Remington Photographs by Kodiak Greenwood Photographs by Sara Remington For our mothers…and Terry Contents Foreword by Eric Schlosser Introduction Our Philosophy March Breakfast at the Bakery A Brief History of Big Sur Profile: Jim, Pasture Farmer Recipes April Dinnertime Honey Profile: Jack, Beekeeper Recipes May Fishing in Monterey The Mountain Lion Profile: Eric and Jasmine, Porch Farmers Recipes June Pork and Beer Dinner TLC Ranch Profile: Justin, Butcher Recipes July Heat July Fourth Profile: Jamie, Organic Row Cropper Recipes Photographs by Sara Remington August Fishing with Wayne Our Wood-Fired Pizza Profile: Forrest, Poke Pole Fisherman Recipes September Gary, Bacchus The Hospitality Business Profile: Mike, Host Recipes October Phil and Michelle Profile: Philip, Chief Profile: Michelle, Baker Recipes November Thanksgiving Profile: Erik, “The Eye” Recipes December Christmas Eve Winter Debt Profile: Marilyn, Bean Counter Recipes January Chanterelles Bartering Profile: Wayne, Hunter and Forager Recipes February Our Inspiration Profile: Terry, Sandalmaker, and Rachel, Beader Recipes Epilogue Basics Recipes Equipment Techniques Resources Acknowledgments Searchable Terms About the Authors Credits Copyright About the Publisher Photographs by Kodiak Greenwood Foreword “Big Sur has a climate of its own and a character all of its own,” Henry Miller wrote. “It is a region where extremes meet, where one is always conscious of weather, of space, of eloquent silence.” In the nearly half-century since Miller lived there, Big Sur’s extremes hav; e grown more extreme. The droughts have gotten longer; the fires, mudslides, and winter storms, much bigger. And the number of eccentrics roaming the hills—like Miller once did, dragging a wagon full of groceries up steep roads while wearing only a jockstrap—is much smaller. And yet Big Sur remains so damn beautiful that the most extreme thing about it is its vast difference from just about anywhere else in the United States. There are other spectacular landscapes, but none that like look Big Sur, ending so wildly and abruptly at the coast. In the early-morning light, as mist rises from the sea, the place feels surreal. It’s hard to believe that in the twenty-first century, amid the country’s most heavily populated state, where the car culture has indelibly left its mark, Big Sur is still remarkably unscathed and pristine. A lot of people move to Big Sur with high hopes—and leave within a year. Despite its beauty, it isn’t an easy place to live. There’s a toughness, a strength, and a slightly odd quality to the people who learn to ride out the storms and coexist with the tourists. The unique spirit of the place comes not only from the land but from a community of people who’ve chosen to live differently from almost everybody else. Like so many of my favorite spots there, the Big Sur Bakery is hiding in plain sight. You could drive past it a thousand times without noticing it. There’s nothing mass-produced about it, nothing predictable or pretentious. The bread and the baked goods are as good as they get; the food leaving the kitchen rivals the best in London and New York, without the attitude. The Big Sur Bakery is a little gem, set beside the road. And it is without question the finest restaurant in America with gasoline pumps out front. Mike, Phil, and Michelle have created a space where anyone is welcome—local, out-of-town, rich, poor, or strange. There’s a humility to the whole operation that fits perfectly with the grandeur all around it. I think Henry Miller would’ve loved it and would’ve gone there almost every night (as long as someone else was picking up the bill). ERIC SCHLOSSER Photographs by Sara Remington Photographs by Sara Remington Introduction All of this wouldn’t have happened if it weren’t for Mike’s pants. If he hadn’t been wearing one of his signature pairs of overalls, we might not have noticed him standing on a street corner in Los Angeles, lugging a pair of chain saws on the way back from a landscaping job. If we hadn’t noticed him, we wouldn’t have pulled over. And if we hadn’t stopped to say hello, Mike never would have announced to us that he was moving to Big Sur to open a restaurant, and the Big Sur Bakery would not exist. Luckily, Mike was wearing overalls. We pulled over our borrowed car (ours had just been stolen) and asked Mike how he was doing. He told us he was about to sell his house in Topanga and move to the most beautiful place on Earth. “Where’s that?” Phil asked. “Big Sur,” Mike said. “I’m opening a restaurant. Want to come check it out?” It was January 2001 and at that point Michelle didn’t even know where Big Sur was. Phil only knew about it from reading Kerouac. As a cook and a baker at Campanile, we loved what we were doing and weren’t looking to move or change jobs. Also, even though Mike had been a waiter at Joe’s in Venice when Phil was a cook, our friendship had never extended outside the restaurant, let alone into joint business ventures. But Mike was on a mission, and several hours later, we were talking with him over grilled cheese sandwiches at Campanile, learning about Big Sur. It was beautiful, he told us, describing redwoods and dramatic cliffs and the building he was leasing, a 1930s ranch house that was full of potential, despite the fact that its most recent incarnation was as a failed Italian restaurant. Plus, it had a hand-built wood-fired oven. We should come see it—maybe we’d be interested in helping him with the food. Mike convinced us to come up for a night, and so a couple days later we took a six-hour drive up the coast, carefully navigating Highway 1 as it twisted along the edge of the ocean, trying not to drive off the edge as we stared at the view. For us, two kids born and raised in New Jersey, the panorama of the Pacific was unlike anything we’d ever seen, jaw-and stomach-dropping at the same time. Photographs by Sara Remington When we arrived in the early afternoon, Mike and his friend Terry “Hide” Prince—an extraordinarily generous Englishman whom Mike had been visiting in Big Sur for some twenty years—welcomed us into a house-turned-abandoned-restaurant next to a gas stop and a deserted nursery, with a dusty dirt driveway and a pair of outdoor washrooms. Painted purple, orange, and blue, the restaurant had been left in disarray by the former tenant, and the garden was filled with screaming, mud-splattered children. This was no Los Angeles. But Terry put the kettle on, offered us our first installment of his famous homemade Hide bread, and gave us a tour of the restaurant, which had a bunch of bakery equipment and, as promised, a giant hand-built Alan Scott wood-fired oven. Before long we were sipping tea, talking story, and getting some of our first impressions of the place from locals who popped into the restaurant to say hello. But Michelle was unconvinced. We had great jobs at Campanile and while we dreamed of someday opening up our own place, it was a fantasy that seemed years away from becoming a reality. Heading back down the coast, she bid farewell to Big Sur. Then she got a look at Phil. He had what she calls his “crazy eyes” and even before he said anything, she knew his mind was made up. Michelle managed to hold him off for a day so that she could meet with Mike again and confirm with friends and family that Phil had, in fact, gone insane. But, as we said, Mike was determined. Two days after we got back, we had quit our jobs. Two weeks later, we were in Big Sur, sleeping on the restaurant’s floor because there was nowhere else to rent. It was terrifying, but then again, as Phil kept saying, we were in Big Sur. If we failed, no one would ever know. As Terry started repainting, we cleaned up the place and Mike headed back down to Los Angeles to sell his house so that we would have funds to open. (Did we mention we didn’t have money to start a restaurant?) We slept on the floor until an old-timer named Everett offered us a room in his house. We finally moved the day before we were supposed to open, but Mike kept sleeping in the dining room for several weeks before he found a place. Michelle would come in to start baking and there would be Mike, conked out on an army cot in the dining room. He’d wake up just around the time the pastries were coming out of the oven, tuck away his cot, and get to work serving coffee. In those days we just offered a sit-down breakfast and baked goods, and besides the two of us, Mike, and Terry, we only had one other employee, our dishwasher. Terry kept us going with strong cups of tea and Hide bread sandwiches and, well, we worked our asses off—which was ironic, given that, as we quickly learned, Big Sur does not attract many people looking for eighty-hour workweeks. People here work to live; they don’t live to work—which is a great life philosophy but makes it difficult to find good help. Our staff was always late, and if it was a beautiful day out, it was hard to get them to show up at all. Few of our employees had any restaurant experience, and eventually our rule of thumb boiled down to this: If the person looked “clear eyed,” they were hired. One time Mike decided to hire a woman based on the fact that she’d hiked the Appalachian Trail. When Michelle asked what the hell that had to do with the restaurant business, he just said, “Determination.” As it turns out, he was right—she ended up being one of the best employees we ever had. Photographs by Sara Remington As for us, we were used to working all the time. It’s probably in our blood—we both grew up in New Jersey in third-generation-immigrant working-class families and once we’d caught the cooking bug as teenagers, we never stopped. We worked in the kitchen of the Metuchen Inn in New Jersey, we worked our way through the Culinary Institute of America, and when we went to California for our mandatory eighteen-week externship, we extended it so that we could work for a full year. Once we’d moved out to Los Angeles, Michelle worked in a boutique hotel on Sunset Boulevard and, later, at the Four Seasons and Campanile; Phil started at the Four Oaks restaurant, moved on to Joe’s in Venice, then Melisse, Axe, and finally Campanile—all high-pressure, high-quality kitchens run by people who were as serious about their businesses as they were passionate about their food. When we took a summer off to backpack through Europe, we used it as an opportunity to learn as much as we could about different foods and cooking techniques. Back in America, we worked overtime and volunteered at different restaurant gigs. Even when we were working in the same restaurant in Los Angeles, we hardly saw each other—if we got one day off together in an entire month, we were stoked. So adjusting to life in Big Sur was challenging. Photographs by Sara Remington Terry and his girlfriend, Rachel, told us we needed to learn how to slow down and enjoy Big Sur. Otherwise, they asked, what’s the point of living here? And eventually we began to figure out how to balance our ambition for the restaurant with our desire to enjoy Big Sur. We went on walks together and took our dog to the beach every day. We snuck away in the afternoons, spent time with our new Big Sur friends, and cooked food for countless dinner parties. We were still always busy, but we began to find time to have lives outside of our jobs. At the same time, we were in the midst of figuring out what to do with our favorite part of the restaurant: the wood-fired oven. You can cook almost anything in a wood-fired oven—these days we use it for our breads, chicken, oysters, leg of lamb, suckling pig, fish, beans, and pizza, to name a few items. But learning to use it is difficult. If it’s too hot or too cold, a normal evening at the restaurant can turn into a nightmare. If it’s chilly and rainy out, the oven performs differently than it does when it’s hot and sunny. Sometimes the wood isn’t dry enough. Sometimes our fans go out and smoke floods the kitchen. What’s more, it requires a ton of fuel, which means we’ve basically created a year-round job for our friend Wayne, supplying our oak. We love the pioneer vibe of having a wood-fired oven and cooking with fire, but there are also some nights when we long for something a little less rugged. As we kept working on the Bakery, we got to know Terry’s friends, many of whom we now consider friends of our own. The first person we met—in fact, he stopped by the restaurant on our very first trip up to Big Sur—was Wayne Hyland, a local fisherman, forager, and hunter. And the list has grown since then. There’s Forrest, a former commercial fisherman who takes us poke poling for rockfish and helps us split wood for the fireplace. There’s Jack the Bee Guy, a machinist and longtime resident who treats us to some of his stash of his local Big Sur honey. A few of our friends are former or current employees, like Eric, a farmer and waiter who now runs a microgreen business with his girlfriend, Jasmine. Marilyn Epp, a former Air Force linguist, started off as our bookkeeper and now is one of Michelle’s best friends. Over the years we’ve also gotten to know our local producers, like Jamie at Serendipity Farms in Carmel, who supplies us with organic vegetables. And thanks to Justin Severino, who worked our pizza station and now makes a living as a butcher, we met Jim Dunlop of TLC Ranch, who provides us with pork and pasture-raised eggs. In those early days, we also had a parade of locals coming into the restaurant to give us suggestions and remind us that no restaurant had ever survived at our spot. But we managed to make it through that first summer, and at the end of the season, we sat down with Mike to have a powwow about where we wanted the restaurant to go. We decided that if we were going to stay in Big Sur, we had to raise the bar and turn the restaurant into a place where we could serve the kind of food we’d been trained to cook, the kind of food we felt passionate about. So we closed the Bakery for eight weeks and completely revamped it. At that point, we’d just met Erik Seniska, a brilliant artist and designer who’s now in charge of everything artistic in the Bakery, and we gave him free reign to reinvent the Bakery’s décor. We also switched to serving pastries and coffee during the day, pre-made sandwiches for lunch, and a more upscale dinner menu at night. We lit candles, changed the evening music, and bought wineglasses. Two months and several thousand dollars of debt later, we reopened. The local response was mixed. We’d developed a following by that point, and some of our regular customers were none too pleased to see wineglasses on the tables and increased prices on the menu. But Phil stuck to his guns and insisted that we needed to cook food that we could be proud of, the kind of food we were taught to make by our teachers at the CIA and by our mentors in Los Angeles. That food required good ingredients, those ingredients cost more, and as a result, we needed to raise our prices. We began working on perfecting our chicken and mashed potatoes, figuring out ways to make fantastic burgers and soups, and devising a pizza that could rival those we grew up with in New Jersey. Eventually, the burger moved to our brunch menu to make room for grilled steaks and fish, the vegetable side category grew, and we began running daily specials. Instead of assigning each entree a specific vegetable side dish, we gave customers the option to choose their own, creating a touch of individuality that we loved. Through the process, we had a constant desire to expand and grow, to make the Bakery into a restaurant we could be truly proud of. And this process hasn’t stopped. Recently a chef friend asked Phil if, after seven years of running the Bakery, he felt he was still learning. After thinking about it for a moment, Phil realized that learning is all we do. It’s a constant, unending process—and luckily, we love it. It’s good, too, to feel our work is paying off. Our location and the Bakery’s unassuming exterior make people feel they’ve discovered something special when they eat here, a treasure tucked in next to a gas station. That might be part of the reason we’ve started to have yearly regulars, families who camp in Big Sur every summer who have made dinner at the Bakery into a vacation tradition. And the locals have come around, too. When we first opened, Tony Staude, a ninety-something-year-old local who was an institution in the Big Sur community, complained that our portions were too small and our prices were too high. But it wasn’t long before he started eating here regularly, and when he died at ninety-six, he left instructions that we cater his memorial service. When we were offered a chance to write a cookbook based on the Bakery, it took a while to decide how to structure it. Yes, Big Sur is one of the most beautiful places we’ve ever seen, but most articles and books about Big Sur give an overly glossy sense of what life here is like. They don’t mention that there’s only one power line connecting us to Carmel, and when that gets knocked out, we can lose electricity for hours—or days. They don’t mention that in the rainy winter season, our business slows to a trickle, our bank accounts run down, and we struggle to make it through to the next summer. They don’t mention that Big Sur’s wildlife, a draw for many tourists, can also pose a danger, like when a huge mountain lion started eating our neighbors’ dogs. And, most importantly, they don’t give a sense of the people who actually live here—the eclectic, eccentric community we’ve come to know and love. So we decided to keep a journal of twelve months here in Big Sur, starting with March, which marks the beginning of spring and a new year of produce. We also included profiles of some of the friends and community members who have shaped our experience here, not to mention our food. We wanted a way to acknowledge and thank them for all they have done to make the Bakery what it is today. As for us, we’re proud of our lives here in Big Sur. We’ve taken an abandoned, failed restaurant next to a gas station and turned it into a place that people remember and want to revisit. We’re running our own business. We’re cooking what we want to. We’re working together as partners and have found our places in a community that feels like family. And though it can be difficult to keep all this in mind when business is bad or the electricity is out or small-town life feels suffocating, we’re living our dream in one of the most beautiful places in the world. As Terry and Rachel would be happy to remind us, what more, really, could we ask for? Photographs by Sara Remington Photographs by Sara Remington Our Philosophy If you ask us to describe the type of cooking we do, we always come up with the same three terms: “restore,” “mom and pop,” and “meat and potatoes.” “Restore” because that’s where the word “restaurant” comes from, and it’s how we like to think of what we do here at the Bakery: people come in, hungry after a long day, and we restore them with our food. That’s what this building has been used for since it was built in 1936, and we like to think that we’re keeping up that tradition, but raising the bar. “Mom and Pop” are, of course, us. We love owning our own place, staking our claim out here on the California coast and taking care of the people who come through our doors. But we’re a new generation of mom and pop—cooking with fire, using fresh seasonal ingredients, and serving food that’s good not just for the people who eat it, but also for the community that provided it and the land from which it came. Photographs by Sara Remington “Meat and potatoes” refers to the food itself. But our overarching goal is to serve simple, rustic food made with the freshest, highest-quality ingredients possible—down to earth, but kicked up a notch. We make everything we can from scratch—no processed foods here—and choose preparation methods that highlight foods’ natural flavors without overwhelming them. We might be gourmands ourselves, with years of culinary training under our belts, but we never want our restaurant to feel beyond the reach of how we were raised. That’s why we try not to add fancy sauces or sprinkle the menu with esoteric cooking terms. We want to make people feel comfortable and familiar with all the foods we serve—and then blow them away. MICHELLE WOJTOWICZ PHILIP WOJTOWICZ MIKE GILSON Photographs by Sara Remington Photographs by Sara Remington March Breakfast at the Bakery A Brief History of Big Sur Profile: Jim, Pasture Farmer Scones Potato Frittata Breakfast Pizza Nine-Grain Pancake Meyer Lemon Bars Date and Quinoa Muffins Doughnuts Chocolate Bundt Cake Brown Butter Rhubarb Bars Photographs by Sara Remington Breakfast at the Bakery For our customers, mornings at the Bakery begin when we open our doors at 8:00, but the real start time is at 4 a.m., when our morning bakers get here to start the day’s bread and pastries. Working in the quiet darkness, they take the preshaped bread out of the refrigerator, remove the ash from the oven, and check the oven temperature—an important task, since it will set the pace of the morning and determine in what order the bread and pastries will be baked. After rolling, filling, and shaping the croissants, they set them near the warm oven to proof; and then bake the muffins, scones, cookies, coffee cakes, quiches, and frittatas; fry the doughnuts; and start the day’s bread. At around 7:00, our morning barista arrives to set up the Bakery and start brewing the coffee, and as the morning sun slides into the valley, our first customers pull in, tires crunching on the driveway’s gravel. The room they walk into doesn’t look like a restaurant—there are no place settings or candles, no waiters or table service. Instead people line up at the counter for coffee and pastries and thick slices of potato frittata and take their breakfasts outside to the front patio, soaking up the sunshine as they sip their morning dose of caffeine. The early crowd includes tourists from nearby hotels and campgrounds, filling up on food before starting out on their day. But the morning is also all about the locals. They come in for coffee in a long, leisurely procession, drawn as much by their hunger for gossip as for breakfast. Since there’s no actual “town” in Big Sur, people gather at a handful of hangouts to catch up, and the Bakery’s front patio has become a popular spot to meet. As Phil oversees prep work in the kitchen, Michelle helps with the rest of the day’s baking—everything from pies, cookies, plated dinner desserts, and homemade ice cream to the occasional wedding cake. When she has a free moment, she hangs out in the front of the house, answering the phone and chatting with the parade of friends who stop by: Eric and Jasmine, dropping off microgreens with their son, Haven, bouncing on Eric’s arm. Forrie, taking a break from chopping wood to read the morning paper. Erik, back from his latest decorating adventure, dressed to the nines even though it’s barely 9 a.m. Jack the Bee Guy stops by for a soy latte and gives an update on the spring bloom. Wayne drops off some firewood. Marilyn tucks herself into a corner and starts on the day’s paperwork. Wrenches in hand, Mike rolls in for a cup of tea on his way to fix a plumbing problem at the Bakery, as a patient wine salesperson he forgot he had an appointment with smiles at him from a nearby table. Photographs by Sara Remington From the outside, the day’s pace seems leisurely and haphazard, but stick around long enough and you’ll realize that there’s a predictable rhythm to it all, not to mention a lot of work going on behind the scenes: prepping, baking, accepting deliveries, getting ready for the night ahead. At around 2:00, the last lunchtime sandwiches are sold. As the afternoon sun lights up Mount Manuel, the transition to evening begins. Photographs by Sara Remington A Brief History of Big Sur One of the biggest misconceptions people have about Big Sur is that it’s an actual town. It’s understandable—with all the hype, you’d think we’d at least have a main street. But no, Big Sur simply refers to the ninety-mile-long piece of land south of Carmel and north of San Luis Obispo. Flanked by the Pacific Ocean to the west and the Santa Lucia Mountains to the east, Big Sur is bisected by a stretch of Highway 1 made famous by its dramatic panoramas and knuckle-whitening curves. The part of Big Sur most tourists visit is a short run of road where the highway ducks back from the ocean into the Big Sur Valley. But as for a main street? Hell, we don’t even have a real grocery store. The history of Big Sur didn’t start with the opening of Highway 1, of course. The original inhabitants around here were the Esselen, the Salinan, and a division of the Ohlone called the Rumsien—all nomadic hunter-gatherer Native American tribes who lived in the Big Sur area for centuries before Spanish settlers got here in the 1770s. Those Spanish didn’t do good things for the Native Americans, but they did give Big Sur its name. After snagging some prime beachfront real estate and setting up their capital on the Monterey peninsula, they began referring to the area below them as El Pais Grande del Sur: the Big South Country. They might as well have called it “The Large, Impenetrable Area That Has Great Natural Resources but Is a Pain in the Ass to Get To” since, without a road or a permanent port, Big Sur was basically unreachable. Still, some settlers managed to set up ranches in the area, and in 1821 Big Sur (along with the rest of California) became a part of Mexico when the Mexicans won their independence from Spain. Things changed again in 1848, when California became part of the United States after the Mexican-American War. For Big Sur residents, the main impact of these various political shifts had to do with land: Mexico gave out land grants; subsequently, the 1862 Homestead Act lured Americans to the area by promising free 160-acre plots to settlers. While still difficult to get to, Big Sur then evolved into the home of a bunch of different businessmen: cattle ranchers, farmers, miners, millers, fishermen, and woods-men, to name a few. Many of the first settlers’ names can still be found all over the area—the Pfeiffers, the Partingtons, the Posts. It wasn’t until the completion of Highway 1 in 1937, thanks to money from the New Deal and convict labor, that the area became easily accessible to outsiders. But Big Sur wasn’t connected to the California electric grid until the early 1950s, and even today some people proudly live without electricity. Photographs by Sara Remington As for the Bakery itself, our building was built around 1936 by Frank Post’s daughter Alice (of the famous Post Ranch family) and her husband, Steve Jaeger, who’d come to Big Sur during World War I to break horses. Steve and Alice anticipated that the opening of Highway 1 would bring tourists to Big Sur, so they built a gas station and a ranch house that was divided into two parts: a café, which is now the front of the Bakery, and their home, which is now our dining room. They called it the Loma Vista Inn and opened every season from April to October until sometime in the mid-1970s, when Alice passed away. (The building then went through a few more incarnations before we got here.) Alice and Steve’s niece Norma, who lives on the property above us, has tons of black-and-white photographs of the building’s beginnings, one of which hangs right inside the Bakery’s front door. It shows a group of people gathered around what’s now the Bakery’s side door, right around the time when Highway 1 first made it easy to travel to Big Sur by car. The caption says “Loma Vista Open House 1937,” so the photo was taken about a year after the building was built. It turned out that Steve and Alice were right: once there was actually a paved road, it was inevitable that tourism (not to mention celebrities) would follow—drawn by the serenity, the natural beauty, and the breathtaking backdrop of the Pacific Ocean. Orson Welles and his then-wife Rita Hayworth bought a cabin on a whim here in 1944 that, rumor has it, they never even stayed in. Henry Miller fell in love with the area when visiting a friend in 1944 and stayed for eighteen years, helping to establish Big Sur’s reputation as a bohemian outpost. Other people following in Miller’s footsteps included Robinson Jeffers, Edward Weston, Richard Brautigan, Hunter S. Thompson, and Jack Kerouac, whose novel Big Sur was published in 1962. These days, Big Sur is a combination of elements from its past. There are still descendants of the original Native Americans and pioneers hanging around (our own Forrie is related to the Partingtons, and Wayne is part Miwok), but it also draws writers and artists, dreamers and seekers, tons of tourists, a few people on the lam, and the occasional couple looking to start a restaurant. Photographs by Sara Remington Photographs by Sara Remington PROFILE: JIM/PASTURE FARMER Photographs by Sara Remington Are your birds free-range or pasture-raised? Pasture-raised. Free-range doesn’t mean shit. Explain: “Free-range” can mean they’re raised in a warehouse, as long as they’re not in cages. “Pasture-raised” means they’re on pasture. I fence my chickens in with electric netting and move the coop every few days to give them new land. Number of eggs produced per day: At our highest, two hundred dozen. Number you personally eat: If I’m binging, I’ll eat four or six at a time. The most I ever had in a week was probably three dozen. Favorite preparation: Sunny side up, runny. On toast. Describe the odor of your pigs: When sows have piglets, they actually smell like a mixture of earth and caramel and sweetness. Have you ever been a vegan? I was a vegetarian for ten years. I care about how animals are treated. Philosophy on raising animals: I want to raise them in a way that allows them to display their natural instincts and behaviors. So my chickens can scratch in the dirt and eat bugs and grass. The pigs can run around and roll in the dust and the mud. Most interesting previous occupations: After-hours nightclub bouncer in Phoenix. Punk rocker in Manhattan. Ocean lifeguard in South Hampton, New York. Marine corporal, in charge of a machine gun cannon. How’d you end up out here? I met a girl. She’s now my wife—she’s the program director for ALBA, the organization that owns our farm’s land. She helps educate aspiring farmers. Unusual accomplishments: I hitchhiked 10,000 miles in Australia once. In 1986 some friends and I ran across the United States. My claim to fame, though, is that I set a course record for the Man Against Horse race in Prescott, Arizona. It’s fifty miles and you race against endurance horses. I beat all the horses. I was a bad motherfucker back then. Farthest distance run at one time: Eighty miles. It took nineteen hours. What keeps you going? I’m into coming up with new ways to do things. I like producing really good products and working outdoors. It’s funny…. First you pretend to be a farmer. Then you keep doing it. And the next thing you know, you actually are one. Recipes * * * Scones Photographs by Sara Remington Traditional scone and biscuit recipes often require rolling the dough into a cylinder and slicing off rounds, but those extra steps can make the pastry tough. Instead, we use a method Michelle learned when she was a pastry cook at Campanile: you start out with a shaggy dough that only takes shape when you press it into the cookie cutter. The less you handle the dough the better, so we cut in the butter with a pastry cutter and mix in the buttermilk and fruit by hand. You can avoid another common problem—fruit that breaks up and stains your dough—by starting with fresh fruit but freezing it for a couple hours just before mixing. As for flavor combinations, the possibilities depend on what’s in season. In the summer, we cut up nectarines, plums, peaches, and strawberries; in winter, we rely on dried fruit and candied ginger. Whatever fruits you pick, make sure to give your scones ample space on the cookie sheet, because they’ll spread until they’ve almost doubled in size. * * * INGREDIENTS 1 cup fresh huckleberries or blueberries 1 cup (2 sticks) cold unsalted butter, cubed 3 ½ cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 2 teaspoons baking soda 1 ½ teaspoons kosher salt 2 tablespoons vanilla extract ¾ cup buttermilk ¼ cup turbinado sugar Makes about 1 dozen scones About 2 hours before making the scones, scatter the berries on a cookie sheet and put it in the freezer. Put the cubed butter, flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl, put the bowl in the freezer, and leave it there for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375ºF. Line a baking sheet with parchment paper and set it aside. Using a pastry cutter, work the chilled ingredients together in the bowl until the butter cubes are the size of peas. Make a well in the center. Combine the vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy mass. Add the frozen berries and gently mix them in, trying not to crush them. To shape the scones, place a 3-inch round cookie or biscuit cutter on one corner of the prepared baking sheet. Take a handful of the scone dough and press it into the cutter, patting it down so that the top of the scone is flat. Pull the cutter off the sheet, leaving the scone behind. Repeat this process across the sheet, keeping enough space between the scones for them to double in size, until you’ve used all the dough. Sprinkle the tops of the scones with the turbinado sugar and bake for 15 to 20 minutes, until they’re golden brown along the sides but still tender inside. Transfer the scones to a cooling rack and let them sit for at least 10 minutes before serving. * * * Potato Frittata This frittata is available every morning at the Bakery, and it has become a staple for early-morning customers looking for eggs and potatoes. First we parcook the sliced potatoes and then we add just enough eggs to bind them into this hearty breakfast dish. Add bacon if you wish, and serve it with toast. It’s also great to take on the go, because it’s still delicious when eaten at room temperature. * * * INGREDIENTS 5 tablespoons rice bran oil or canola oil 1 small yellow onion, sliced 5 russet potatoes, peeled and cut into 1/8-inch-thick slices 3 tablespoons unsalted butter Kosher salt Freshly ground white pepper 7 eggs 1 tablespoon minced flat-leaf parsley 1 tablespoon minced chives 2 whole scallions, trimmed and thinly sliced Photographs by Sara Remington Serves 6 to 8 Adjust the oven rack to the middle position and preheat the oven to 400ºF. Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until they’re caramelized, 8 to 10 minutes. Deglaze the pan with ¼ cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss them with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and white pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350ºF. Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and white pepper. Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Cover the skillet with aluminum foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes. Slice and serve directly from the skillet, warm or at room temperature. * * * Breakfast Pizza This pizza was born on a Saturday morning, right before our brunch service. As the last loaves of bread were coming out of the wood-fired oven, Phil walked into the Bakery hungry for eggs and bacon and decided to fix himself a little pizza with the leftover dough from the night before. He sprinkled it with Parmesan, mozzarella, and bacon pieces, cracked three raw eggs from our chickens right on top, seasoned it with minced herbs, salt, and pepper, and baked it until the egg yolks were set but still soft. It’s been a part of our brunch menu ever since. * * * INGREDIENTS Bread flour, for dusting 6 bacon strips 1 recipe pizza dough, shaped into 2 balls and refrigerated at least overnight ½ cup grated Parmesan 2 cups grated mozzarella 6 eggs Kosher salt Freshly ground black pepper 2 tablespoons minced flat-leaf parsley 2 tablespoons minced chives 2 whole scallions, trimmed and thinly sliced 1 shallot, minced Makes 2 pizzas (serves 2 to 4) At least 1 hour before you start baking, adjust the oven rack to the lowest position, put a baking stone on it, and preheat the oven to 450ºF. Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour. Heat a large sauté pan over medium-high heat, add the bacon strips, and pan-fry until crisp. Put the bacon on a plate lined with paper towels, let it cool, and then chop it into bite-size pieces. Lightly dust a work surface with bread flour. Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch it.) Place the dough on the prepared peel. Sprinkle it with half of the Parmesan, mozzarella, and bacon, and crack 3 eggs over the top. Season with salt and pepper to taste. Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath). Then slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary to ensure that it’s baking evenly. When the crust is golden, the cheese is melted, and the egg yolks are cooked to medium, use the peel to remove the pizza from the oven and transfer it to a cutting board. Let it cool for 2 minutes and sprinkle with half of the parsley, chives, scallions, and shallots. Slice and serve immediately. Prepare your second pizza the same way. Photographs by Sara Remington * * * Nine-Grain Pancake Baked in a cast-iron skillet, this is a real pan “cake.” At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter—or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves. We buy our nine-grain mix from Giusto’s Millers & Bakers out of San Francisco; it’s a combination of steel-cut oats, millet, amaranth, barley, soft wheat, winter wheat, rye, flax seeds, and corn grits. * * * INGREDIENTS ¼ cup brown rice ½ cup plus 2 tablespoons nine-grain mix 2 tablespoons flax seeds 2 tablespoons sesame seeds ¼ cup sunflower seeds ½ cup plus 3 tablespoons all-purpose flour 2 cups whole-wheat flour 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon plus 1 teaspoon baking soda 1 teaspoon kosher salt ½ cup plus 3 tablespoons old-fashioned rolled oats ¼ cup molasses 4 cups buttermilk 4 egg yolks 6 egg whites 4 tablespoons unsalted butter Makes 4 pancakes Place the brown rice in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Reduce the heat and let simmer until the rice is tender, about 30 minutes. Transfer the rice to a separate dish to cool completely. Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower seeds in a bowl. Bring 1 ¼ cups water to a boil, and pour it over the grains and seeds. Let them soak for 30 minutes or until they’re soft. Place the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and oats in a mixing bowl. Stir to combine, and make a well in the center. In a separate bowl, whisk together the molasses, buttermilk, egg yolks, the grain and seed mixture, and ½ cup of the cooked brown rice. Pour the liquid mixture into the well, and combine with a wooden spoon. In an electric mixer fitted with the wire whisk attachment, whisk the egg whites at high speed until soft peaks form. Using a rubber spatula, fold the whites into the flour mixture. (You can hold the batter in the refrigerator until you’re ready to use it, but keep in mind that the sooner you bake the pancakes, the lighter they’ll be.) Adjust the oven rack to the middle position and preheat the oven to 350ºF. Preheat two 9-inch cast-iron skillets in the oven for 5 minutes. Add 1 tablespoon of the butter to each pan and swirl it around to coat the pan. Pour one fourth of the batter into each pan, transfer them to the oven, and bake for 15 to 20 minutes. Check the pancakes the same way you would a regular cake: the pancakes are ready when a skewer inserted in the middle comes out clean. Flip each pancake onto a plate, and serve. Bake the other 2 pancakes the same way. Photographs by Sara Remington * * * Meyer Lemon Bars When Meyer lemons hit Big Sur, they come all at once. We’ve developed marvelous ways of using them—from marmalades to salad dressings and, of course, our Meyer lemon bars. The crust on these bars is made with pine nuts and cornmeal, and the filling is much thicker than your average bar. * * * INGREDIENTS FOR THE DOUGH: 1 cup unsalted butter ½ cup pine nuts 2 ¾ cups all-purpose flour 1/3 cup plus 2 tablespoons sugar ½ cup yellow cornmeal 1 teaspoon kosher salt Grated zest of 2 Meyer lemons 2 egg yolks 2 tablespoons heavy cream FOR THE MEYER LEMON FILLING: 3 ¼ cups sugar ½ cup all-purpose flour Grated zest of 3 Meyer lemons 1 cup Meyer lemon juice ½ cup heavy cream 8 whole eggs 5 egg yolks FOR THE TOPPING: Powdered sugar, for sprinkling Makes 1 dozen bars To make the dough, first cut the butter into cubes, spread them out on a plate, and freeze for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 350ºF. Scatter the pine nuts on a cookie sheet, and toast them in the oven until they’re light brown, about 7 minutes. Let them cool completely. Pulse the flour, sugar, cornmeal, pine nuts, salt, and lemon zest in a food processor until the pine nuts have been broken into smaller pieces. Add the frozen butter cubes, and pulse until the mixture resembles a coarse meal. Transfer it to a mixing bowl and make a well in the center. Whisk the yolks and cream together in a separate bowl, and pour the mixture into the well. Knead with your hands until the ingredients are fully combined and the dough is uniform and smooth. Flatten it into a disk and wrap it in plastic wrap. Refrigerate for 3 hours. Roll the chilled dough between two pieces of parchment paper into a 15 by 17 inch rectangle, ¼ inch thick. Drape the dough inside a 9 by 13-inch baking dish, working it into the corners and up the sides of the dish. Trim off the excess dough with a paring knife, and refrigerate the dish for 30 minutes. While the crust is chilling, preheat the oven to 350ºF. Bake the crust until it’s a rich golden brown, about 20 minutes. Set it aside until completely cool. Reduce the oven temperature to 325ºF. Make the filling: In an electric mixer fitted with the wire whisk attachment, combine the sugar, flour, Meyer lemon zest and juice, heavy cream, eggs, and egg yolks on high speed until frothy, 2 to 3 minutes. Pour the filling into the cooled crust and bake until the filling is set but not browned, 25 to 30 minutes. Let it cool completely in the baking dish. Using a chef’s knife and wiping the blade clean with a wet towel between cuts, cut into 3-inch squares. Transfer the bars to a platter, sprinkle generously with powdered sugar, and serve. * * * Date and Quinoa Muffins We love dates, especially on long road or camping trips. Whenever we heard someone was going to Palm Springs, we used to beg them to bring us a couple cases of Medjool dates. Now we have a small group of friends who pick them up for us when they are down there. We serve these muffins from winter to early spring, when dried fruits are our staple. These started out as a brown sugar muffin but they needed something extra. After a little experimenting, Michelle decided to add dates and orange zest, and when we have candied kumquats, she chops some and folds them in. There’s quinoa flour, too, to sneak some whole grains into your diet. * * * INGREDIENTS FOR THE STREUSEL TOPPING: ¼ cup pecan halves ½ vanilla bean ¼ cup unsalted butter ¼ cup plus 2 tablespoons all-purpose flour ¼ cup (packed) light or dark brown sugar ¼ teaspoon kosher salt FOR THE MUFFIN BATTER: ½ cup pecan halves 1 cup unsalted butter, softened, plus extra for coating the pan ½ cup granulated sugar 1 cup (packed) light or dark brown sugar 1 tablespoon baking powder 1 teaspoon kosher salt 2 eggs 1 ½ teaspoons vanilla extract Grated zest from 1 orange 1 cup all-purpose flour 1 cup quinoa flour 1 cup buttermilk 10 dried dates, pitted and chopped into pieces Makes 1 dozen muffins Adjust the oven rack to the middle position and preheat the oven to 375ºF. Scatter the pecans, for both the streusel topping and the muffin batter, on a cookie sheet and toast until they’re golden through the center, about 10 minutes. (To check if they’re done, cut one open and inspect the color inside.) Let them cool and then roughly chop them. Use ¼ cup of chopped pecans for the streusel and reserve the rest for the muffin batter. (Leave the oven on.) To make the streusel topping: Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a small saucepan. Add the butter and melt over medium-high heat. Cook until the butter separates and the white milk solids start to brown and smell nutty, about 7 minutes. Remove the vanilla bean. Pour the hot brown butter into a dry bowl, place it in the freezer, and leave until solid, about 30 minutes. Remove the solidified butter from the bowl and chop it into small pieces. Combine the butter, flour, brown sugar, and salt in a bowl and work the mixture with a pastry blender until crumbly. Mix in the chopped pecans and refrigerate the streusel until ready to use. Butter a 12-cup muffin pan and set it aside. To make the batter: In an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, baking powder, and salt until light and fluffy. Add the eggs, one by one, and mix to incorporate. Mix in the vanilla extract and orange zest. Combine the all-purpose flour and the quinoa flour in a bowl. Then add the combined flours in three batches, alternating with the buttermilk, beginning and ending with flour. Using a rubber spatula, fold in the chopped dates and the reserved pecans. Fill each prepared muffin cup almost all the way to the top with batter, and sprinkle each muffin with a layer of streusel. Bake for 20 to 25 minutes, or until a cake tester inserted in the middle comes out clean. Let the muffins cool completely in the pan. Then remove them from the pan by running a knife around the edges. Serve. * * * Doughnuts Our first roommate in Big Sur was a longtime local named Everett Makowski, who was eighty when he offered to rent us one of the rooms in his big house down in Sycamore Canyon. Everett’s nickname was “The Doughnut King” because when he used to commute to work, he sometimes ate one or two dozen doughnuts a day—so when we were trying out this recipe at the Bakery, it seemed only natural for him to be our taste tester. Even to this day, we think the doughnuts had something to do with his decision to let us live with him. We make these doughnuts in a bunch of different ways: sometimes we glaze them, sometimes we fill them with homemade jam and then glaze them. (We make rhubarb, apricot, strawberry, peach, plum, and raspberry jams in the summer and use them in the doughnuts throughout the year.) Sometimes we fill them with vanilla pastry cream and dip them in chocolate glaze. We’ve also folded caramelized apples into the dough and made apple fritters. Once you have mastered the recipe, feel free to experiment. Just remember to plan ahead: the dough needs to rest overnight. * * * INGREDIENTS 1 tablespoon plus ½ teaspoon active dry yeast 2 ¼ cups bread flour plus extra, for dusting 1 ¼ cups plus 1 tablespoon pastry flour 1 ½ teaspoons baking powder 2 tablespoons sugar, plus extra for dusting 1 ½ teaspoons kosher salt 1 ½ teaspoons freshly grated nutmeg 5 tablespoons powdered milk 6 tablespoons unsalted butter, softened, plus extra for coating the bowl 1 egg Rice bran oil or canola oil for frying Doughnut glaze (recipe follows) 2 cups rhubarb jam Makes 1 dozen jelly or glazed doughnuts Place ¼ cup lukewarm water in the bowl of an electric mixer, and sprinkle the yeast over the water. Stir, and then set it aside to activate for 5 minutes. In another bowl, mix together the bread flour, pastry flour, baking powder, sugar, salt, nutmeg, and powdered milk. Add 1 ½ cups of this mixture, ¾ cup cold water, the butter, and the egg to the yeast mixture. Combine in the electric mixer fitted with the dough hook on very low speed for 1 minute. Then, over a 1-minute period, add the remaining flour mixture. Increase the speed to medium and mix for 2 minutes. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes. Transfer the dough to a large buttered bowl (large enough to let the dough double in size), cover the bowl loosely with a plastic bag (we use plastic garbage bags in various sizes, depending on the size of the pan), and refrigerate it overnight. The next morning, remove the dough from the refrigerator, turn it onto a floured surface, and roll it down until it’s ½ inch thick. If you’re making jelly-filled doughnuts, cut out 12 rounds with a 3 ½ inch round cookie or biscuit cutter. If you want to make glazed doughnuts, cut the same 12 rounds and then turn them into rings by cutting a hole in the center of each one with a 1 inch cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the doughnuts and their holes on the prepared cookie sheet. Put the entire sheet in a plastic bag and tie it loosely. Let the doughnuts rise in a warm part of the kitchen until they double in size, about 30 minutes. While the doughnuts are rising, fill a large heavy-bottomed pot with oil about 2 inches deep, and heat it over medium heat until the oil reaches 350ºF on a deep-fry thermometer. Working in batches, carefully drop the doughnuts, one by one, into the hot oil without overcrowding the pot. Fry until the doughnuts are golden brown, then flip them over and fry the other side—this should take about 4 minutes total. Test for doneness by picking out a sacrificial doughnut and cutting it right in the middle to see if it’s cooked through—this will help you gauge how much more time the doughnuts need. When they’re done, remove the doughnuts with a slotted spoon and place them on a plate lined with paper towels. Continue the process with the rest of the doughnuts and the holes (the holes will fry much faster). Let them sit until they’re cool enough to handle. To make glazed doughnuts, dip the top of each doughnut into the glaze until half of the doughnut is coated. Shake off the excess. Put the doughnuts, glaze side up, on a cooling rack and let them dry slightly. Then toss the holes in sugar, place them on top of the doughnuts, and serve. To make jelly doughnuts, use the handle of a wooden spoon to poke a hole three quarters of the way into each doughnut. Gently move it around to create a nice-size cavern for the jam. Put the jam in a pastry bag fitted with a plain decorating tip. Insert the tip into the doughnut and fill it until it feels heavy. Repeat with the rest of the doughnuts. Dip these in the glaze as well. Doughnut Glaze Whisk all the ingredients together in a bowl until a smooth glaze is formed. Keep covered until ready to use. INGREDIENTS 1 ½ cups powdered sugar, sifted 3 tablespoons honey Grated zest of 1 lemon 3 tablespoons whole milk Photographs by Sara Remington * * * Chocolate Bundt Cake In her years as a young pastry cook, Michelle made a devil’s food cake under every chef she ever worked for—and each one of them had a different opinion about what makes a cake good. One thing they all believe in, though, is using Dutch-process cocoa powder. One of the best is Valrhona cocoa powder, which is wonderfully dark and rich. After many trials, Michelle decided that she likes a very thin layer of frosting and mostly cake. * * * INGREDIENTS FOR THE CAKE: 1 tablespoon unsalted butter, softened 1 ¼ cups plus 1 tablespoon brewed coffee ¾ cup Dutch-process cocoa powder 2 ¼ cups sugar 1 ¼ teaspoons kosher salt 2 ½ teaspoons baking soda 2 whole eggs 1 egg yolk 1 ¼ cups plus 1 tablespoon buttermilk 1 cup plus 2 tablespoons rice bran oil or canola oil 1 ½ teaspoons vanilla extract 2 ½ cups plus 2 tablespoons all-purpose flour, sifted FOR THE ICING: 6 ounces bittersweet chocolate ¾ cup unsalted butter 2 cups powdered sugar ½ cup sour cream, at room temperature ¼ cup brewed coffee, cooled (used for Bundt cake only) Makes one 10-inch Bundt cake or two 9-inch cakes to be layered and iced Adjust the oven rack to the middle position and preheat the oven to 350ºF. Use the 1 tablespoon butter to thoroughly butter a 10-inch Bundt cake pan, using your fingertips to get into all the ridges. Set it aside. If making a layer cake, butter two 9-inch pans and set them aside. To make the cake batter: Put the coffee and cocoa powder in a small saucepan and bring to a boil while whisking constantly. Remove from the heat and let it cool to room temperature. In an electric mixer fitted with the wire whisk attachment, mix together the sugar, salt, baking soda, eggs, and egg yolk on low speed until well combined, 30 seconds. Add the buttermilk, oil, and vanilla extract, and mix for another 30 seconds. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on high speed for 3 minutes. Pour the batter into the prepared cake pan(s) and bake for 1 hour (35 minutes if making cake layers). Let the cake cool completely in the pan. Remove the cake from the pan by inverting it onto a cooling rack. To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat when all the chocolate pieces have melted. Melt the butter in a separate pan, pour it over the melted chocolate, and whisk by hand to incorporate. Sift half of the powdered sugar right into the chocolate mixture, and whisk to combine. Add the sour cream and whisk to combine. Then sift in the remaining powdered sugar and whisk until smooth. The icing should be thick and shiny. Add the coffee and whisk to create a glossy glaze. Pour the glaze over the Bundt cake, covering it completely. Leave it at room temperature until ready to serve. If you are making a layer cake, omit the coffee when preparing the icing and let the icing sit at room temperature for 2 hours, until it thickens to the consistency of soft cream cheese. To assemble the cake, spread about ½ cup of the frosting evenly over the first layer and top with the second layer. Frost the top and sides of the layer cake with the remaining icing. Leave at room temperature until ready to serve. Photographs by Sara Remington * * * Brown Butter Rhubarb Bars Michelle loves rhubarb. She used to think that she was the only one who did, until she started making these bars and realized that if you surround it with brown butter, everyone loves rhubarb. There are a few homes in Big Sur with rhubarb patches, and when it comes into season, locals will bring bunches to Michelle as a treat. At that time of year, we still have blood oranges arriving on our doorstep, so we combine them and make a very grown-up bar. The blood oranges give the bars a vibrant red color, and their sweetness balances the tartness of the rhubarb, which in turn helps cut the richness of the buttery crust and filling. These bars are perfect for traveling long distances or packing in a picnic basket—the brown butter will keep them moist. And if your rhubarb is abundant, you can also make a bigger batch of the filling and can it. That way you can make these bars all year ’round. (Be aware that as the jam cooks it will splatter—we recommend wearing long sleeves to prevent burns.) * * * INGREDIENTS FOR THE RHUBARB JAM: 1 cup sugar Grated zest and juice of 2 blood oranges ½ vanilla bean 4 rhubarb stalks, cut into ½-inch pieces FOR THE CRUST: 1 cup unsalted butter ½ cup powdered sugar 1 ½ cups all-purpose flour Makes 1 dozen bars To prepare the rhubarb jam: Place the sugar, blood orange zest and juice in a medium saucepan. Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, put the pulp and the pod in the pan, and bring the mixture to a boil over high heat. Continue cooking until the faintest bit of caramel color starts to appear around the edge of the pot. Add the rhubarb. Continue to cook, stirring with a wooden spoon, until the rhubarb turns into a smooth jam, 7 to 10 minutes. Transfer the jam (discarding the vanilla bean) to a separate dish to cool while you make the crust and filling. Make the crust next: Melt the butter in a saucepan over medium-high heat, whisking frequently. Cook until the butter separates and the white milk solids start to brown and smell nutty, about 5 minutes. Pour the hot brown butter into a dry bowl and freeze until solid, about 30 minutes. Place the powdered sugar and flour in a bowl and mix to combine. Take out the frozen butter and cut it into small cubes. Mix the cubes into the flour mixture, using a pastry cutter to break up the butter until large crumbs start to form. Work the crumbs together into a crumbly dough with both hands, and place it in a 9 by 13-inch baking dish. Press the dough firmly with the bottom of a glass to make sure that the crust evenly covers the entire bottom of the dish. Chill the crust in the refrigerator for 30 minutes. While the crust is chilling, adjust the oven rack to the middle position and preheat the oven to 375°F. Bake the crust for 15 to 18 minutes, until golden brown. Let it cool before assembling the bars. (Leave the oven on.) While the crust is cooling, make the brown butter filling: Whisk together the eggs, sugar, orange zest, and flour in a medium bowl. Split and scrape the vanilla bean just as you did for the rhubarb jam, and put the pulp and the pod in a medium saucepan. Add the butter and melt over medium-high heat. Cook until the butter separates and the white milk solids start to brown and smell nutty. (Discard the vanilla bean.) Carefully add the warm brown butter to the egg mixture, whisking constantly until all the butter is incorporated. FOR THE BROWN BUTTER FILLING: 3 eggs 1 ¼ cups sugar Grated zest of 2 oranges ¾ cup plus 2 tablespoons all-purpose flour ½ vanilla bean ½ cup plus 2 tablespoons unsalted butter To assemble the bars, spread half of the brown butter filling over the cooled baked crust. Spoon large dollops of the rhubarb jam over the filling, reserving a quarter of the jam. Spread the remaining brown butter filling over the rhubarb, and finish by spooning smaller dollops of the reserved jam randomly over the top. Bake for 25 to 30 minutes, until the filling is deep golden brown. Remove the dish from the oven and let it cool completely. Cut into 3-inch squares and serve. Photographs by Sara Remington Photographs by Sara Remington April Dinnertime Honey Profile: Jack, Beekeeper Grilled Sardines with Frisée and Whole-Grain Mustard Dressing Roasted Leg of Lamb with Pesto Ruccola, Endive, and Radicchio Salad with Pine Nuts and Aged Goat Cheese Braised Green Garlic, Roasted Spring Onions, and Grilled Ramps Artichokes and Asparagus with Almonds and Grapefruit Dressing Clovis’s Lime Tart with Lime Marmalade and Ginger Ice Cream Photographs by Sara Remington Dinnertime If you stopped by the Bakery at breakfast and again at dinnertime, you could be forgiven for thinking that you’d walked into a different restaurant. In the evening, the casual neighborhood hangout is transformed into a real dining room: candles on the tables, wineglasses, and customers who have come to the Bakery as a treat. We stay open between lunch and dinner, so throughout the afternoon there’s still a stream of passersby stopping in for coffee and any pastries left over from the morning. In the meantime, the servers polish glasses and silverware, fold napkins, replace old menus with new ones, set the tables, and nudge the coffee customers out of the dining room. Late afternoon at the Bakery is a calm time, in both the front and the back of the house, since most of the chaos has happened between 9:00 and 3:00. The night cooks come in to set up their stations and Phil puts some music on in the kitchen to give everyone something to listen to as they work. The pizza cook stokes the fire, tends the oven, and arranges more wood near the stove in the pizza room so it can dry. Mike reorganizes the wine room and puts together a wine list. Erik comes in to create the flower arrangement. It isn’t until around 5 o’clock that things start to heat up and pressure begins to build—the big show is coming. Our reservation book gives us a general sense of how busy a night will be, but since we get a lot of walk-ins, we can never really predict what’s going to happen. When the evening kicks into gear, everyone goes on autopilot. No one talks much in the kitchen, except to explain special orders, which tend to be minimal since Phil doesn’t allow many changes to his menu. Our kitchen is so small that it requires a constant dance for people not to run into each other. Pizzas fly, and the pizza room gets hot—very hot. When the night is a good one, you can feel a buzz in the air—everyone totally in their groove, customers sometimes even sticking their heads into the kitchen to give their thanks. We usually close the kitchen around 9:00 or 10:00, but it takes another hour or so to clean everything up. Once all the guests are gone, we sit at the bar to decompress. Phil challenges someone to a game of chess, or we share a bottle of wine. Eventually Phil locks up the restaurant and we all retreat home to our beds for some much-needed sleep. Five or so hours later, our morning bakers arrive to prepare the morning’s pastries, and the cycle begins again. Photographs by Sara Remington Photographs by Sara Remington Honey If you’d asked us a few years ago how honey was produced, we wouldn’t have been able to tell you much. But that was before we met Jack Koch, otherwise known as “Jack the Bee Guy.” He’s our resident honey expert, and he has taught us everything we know about bees. Jack keeps his bees in Langstroth hives, which consist of white wooden boxes built without tops or bottoms that stack on top of one another to form a shaft. The bee colony lives in the bottom two boxes and builds the comb from the bottom up. The worker bees (which are all female) gather pollen and nectar from every plant they can—in Big Sur, they have access to a menu that includes huckleberry, dandelion, lupine, rosemary, fennel, and even poison oak. During spring bloom, when fruit trees start to flower, the bees have yet more choices, taking their pick of avocados, apples, berries, and persimmons, to name a few. Jack harvests his honey after each season, as soon as he notices its color start to change. That way the seasons’ flavors don’t get blended together. In addition to doing “waggle dances,” bees communicate with each other primarily through smell. The queen bee, who sits tight in the center of the hive and can live for more than five years, releases pheromones that dictate the whole mood of the hive. So if she’s anxious, it rubs off on all the other bees. Jack says that if you’re experienced enough, you can smell the variations too. “It’s like the difference between the air freshener you put in a bathroom versus a living room,” he says. “It’s almost the same, but slightly different—and it triggers the whole hive.” Because bees rely so heavily on their sense of smell, it’s important to pay close attention to odor when you’re approaching the hive. Jack tries not to wash his hair or use deodorant before he works with the hive because the smell would be, as he puts it, like blasting the bees in the face with a firehose—the strong smell overwhelms their communication systems, and they get angry. One time, when Jack made the mistake of wearing freshly laundered clothes under his bee suit, the smell of fabric softener on his cuffs got the bees so upset that he ended up with about forty of them swarming around each ankle, stinging. Now, he blows a few puffs of smoke from burnt burlap on himself before working with the bees—for some reason, they don’t mind the smell. Photographs by Sara Remington To make honey, worker bees fly out of the hive and collect nectar from flowering plants, helping to pollinate them in the meantime. After ingesting and regurgitating the nectar a few times until it is partially digested, they deposit it in the comb’s cells. Then the bees in the hive beat their wings to create a breeze to help the water in the honey evaporate. The bees are looking for about an 80/20 ratio of sugar to water—too much sugar and the honey will become solid; too much water and it will ferment into mead. Once they think they’ve gotten the ratio about right, they cap off each cell with beeswax and allow it to sit, checking on it occasionally to make sure that the ratios are still correct. So far, Jack’s bees haven’t succumbed to colony collapse disorder, the mysterious killer of thousands of beehives across the United States. But he still has to deal with natural predators like skunks and ants, both of whom love honey, and blue jays, who like to prey on the bees themselves. Pesticides that are used along the side of Highway 1 knock out thousands of bees, and a dry year with little rain will shorten each season’s bloom. In other words, honey takes a lot of work—from bees and beekeeper alike. We’re happy that Jack is willing to share his with us. Photographs by Sara Remington Photographs by Sara Remington PROFILE: JACK/BEEKEEPER Photographs by Sara Remington How do the bees fit in? Beekeeping is a side hobby. It’s not an easy thing these days. People think the bee just squeezes honey into the jar, but there’s a lot of process there. Number of hives Between five and twenty, depending on the year. Largest amount of honey produced in a year Fifty-five gallons. Smallest? Three. There was a drought. What do you use your honey for? I eat it with tea, oatmeal, cereal, chai. Oh—and I carry honey on me in the backcountry in case I get cut. It’s an antiseptic. As soon as it hits blood, the honey turns to hydrogen peroxide. Amount personally consumed per year If I don’t have five gallons of honey, I’m in trouble. Who gets the leftovers? It’s not commercial—just for local people and people I’ve known for years. When you get thirty-five people in Big Sur who buy honey, that takes care of a lot of the surplus. First experience with bees I fell into a beehive when I was young and got stung head to toe and didn’t die. I was lucky. What kind of plants do your bees use? It depends on the time of year. We’ve got rosemary, sage, thyme, orange trees, avocados, apricots, heather, poison oak. That’s just a few. I keep flashcards with lists of each year’s blooms. Favorite honey From the spring bloom. It’s the soft, delicate end of honey. Crystal clear. Personality traits necessary for beekeeping You have to be really calm. You can’t go in with residual feelings from someplace else because the bees will pick up on it. They can smell if you’re upset. Best part of living in Big Sur To be able to be familiar with the local community. A lot of times people come through and take what they can get and then leave. So it’s nice to be able to add to it. Best part of beekeeping Communicating with nature. If you can keep the hive happy and the queen happy, they reward you. Recipes * * * Grilled Sardines with Frisée and Whole-Grain Mustard Dressing Our sardines come right out of Monterey Bay and are a real gift with their sweet, rich taste and flavorful skin. Only problem is, they take a long time to clean. A few lucky guests get to eat these, but usually once Phil has finished the tedious task of cleaning them, he asks, “Should we cook some up?” Soon after, our bellies are full—and the sardines never make it to the menu. It’s not that often that you see sardines at fish markets, but they’re worth searching out. We also love to bake sardines in a cast-iron skillet in the wood-fired oven with a ladleful of tomato sauce and a drizzle of olive oil. Then we put them over toast—they make great open-face sandwiches. * * * INGREDIENTS FOR THE FRISÉE: 1 head frisée 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 2 tablespoons minced shallots FOR THE WHOLE-GRAIN MUSTARD DRESSING: 1 tablespoon whole-grain mustard ¼ cup golden (or white) balsamic vinegar Kosher salt Freshly ground black pepper ½ cup rice bran oil or canola oil FOR THE SARDINES: 12 fresh sardines, cleaned and butterflied (see sidebar) ¼ cup rice bran oil or canola oil Kosher salt Freshly ground black pepper 3 tablespoons minced flat-leaf parsley Serves 4 Start a fire in your grill 30 minutes in advance, burning the wood down until you have a red-hot coal base. You don’t want flames touching the fish. (See backmatter for preparing a wood-fired grill.) Wash the frisée and snip the green tips off the leaves, leaving behind only the white and yellow part of the head. Cut off and discard the core. Tear the remaining leaves into medium pieces. Place the frisée in a bowl, toss in the herbs and shallots, and set it aside, undressed, until ready to serve. In a medium bowl, whisk the mustard and vinegar with a pinch of salt and pepper until combined. Add the oil in a slow, steady stream until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside. Brush the sardines on both sides with the oil, season with salt and pepper, and sprinkle with the parsley. Place the fish on the hot grill, skin side down, and cook until their flesh turns opaque, 2 to 3 minutes. Remove the fish from the grill and set them aside on a plate with the skin side up. Toss the frisée salad lightly with the dressing, add salt and pepper to taste, and arrange the salad on a platter. Place the sardines on top, skin side up. Cleaning Sardines Using a sharp knife, slice open the belly of each fish and remove its innards. Cut off the head, open the fish with your fingers, and pull out its spine (this should remove most of the bones, though there may be a few stragglers). Keep the fish butterflied for grilling. * * * Roasted Leg of Lamb with Pesto Roasting works well on meat that’s attached to the bone because the exterior will caramelize to a crispy crust while the bone will keep the meat moist and red on the inside. To keep the meat as juicy as possible, let it rest for several minutes after taking it out of the oven. How you carve it is also important—always make sure to slice across the grain. * * * INGREDIENTS FOR THE LAMB: 2 cups kosher salt 2 tablespoons sugar 3 bay leaves 1 cinnamon stick 10 coffee beans 5 black peppercorns 5 garlic cloves 2 star anise pods 1 leg of spring lamb, bone in, 4 to 5 pounds 8 rosemary sprigs ¼ cup olive oil FOR THE PESTO: Kosher salt 1 cup (packed) fresh basil leaves ½ cup flat-leaf parsley leaves 1 cup rice bran oil or canola oil Freshly ground black pepper Serves 6 to 8 Fill a large pot with 5 quarts water and bring it to a boil over high heat. Turn off the heat and add the salt, sugar, bay leaves, cinnamon stick, coffee beans, peppercorns, garlic, and star anise. Stir until the salt and sugar dissolve. Set the brine aside to cool completely. Once the brine has cooled, put the lamb leg in it, placing a heavy plate on top of the meat to keep it submerged. Cover the pot with plastic wrap and let it sit overnight (12 to 15 hours) in the refrigerator. The next day, pull the lamb leg out of the brine, rinse it under cold running water, and pat it dry with paper towels. Discard the brine. Adjust the oven rack to the middle position and preheat the oven to 375ºF. Trim the excess fat off the lamb, leaving a little to help flavor and moisten the meat. Using a knife, score the surface with long slashes in a diamond-shaped pattern to allow the fat to expand while the meat is cooking. Place 4 rosemary sprigs in a deep roasting pan, and lay the lamb right on top. Remove the leaves from another 4 rosemary sprigs. Rub the meat with the olive oil, and sprinkle the rosemary leaves on top. Roast the lamb until the top is browned, about 40 minutes. Carefully turn the leg over and continue roasting until a meat thermometer inserted near the bone reads 128ºF, about 30 minutes. While the lamb is roasting, prepare the pesto: Fill a medium bowl halfway with water, and put about a dozen ice cubes in it. Set it aside. Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt, and blanch the basil and parsley in the boiling water for 10 to 20 seconds, until they’re bright green. Immediately strain the herbs through a colander and place the colander in the ice water to cool for 2 minutes (the ice water will stop them from overcooking and will help them retain their color). Drain, and squeeze the herbs dry with a kitchen towel. Combine the herbs and the oil in a blender or food processor, and pulse for a few seconds, until smooth. Season with salt and pepper to taste. Remove the lamb from the oven and let it sit for 15 minutes before carving. Slice the lamb and serve it on a platter, accompanied by the pesto. * * * Ruccola, Endive, and Radicchio Salad with Pine Nuts and Aged Goat Cheese Endive and radicchio are bitter leaf vegetables that pair well with the rich peppery flavor and leathery texture of ruccola. This is a very sturdy salad that can hold up to the aged goat cheese and the thick dressing, so feel free to dress it heavily. We like to use a goat cheese from Cypress Grove Chevre called the Mad River Roll (see Resources), but any quality goat cheese will do. If you can’t find ruccola, you can use arugula—but if you can, try to hold out for the real deal. Ruccola is a peppery, sturdy green with a nice bite to it. * * * INGREDIENTS FOR THE BALSAMIC DRESSING: ¼ cup pine nuts ¼ cup balsamic vinegar 1 tablespoon Dijon mustard Kosher salt Freshly ground black pepper ¾ cup rice bran oil or canola oil FOR THE SALAD: 2 tablespoons pine nuts 1 small head radicchio 2 heads Belgian endive 2 handfuls ruccola 1 tablespoon minced flat-leaf parsley 1 tablespoon minced chives 2 whole scallions, trimmed and thinly sliced 1 shallot, minced 4 ounces aged goat cheese, cut into four ½-inch-thick rounds Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Scatter the pine nuts, for both the dressing and the salad, on a cookie sheet and toast in the oven until golden brown, about 7 minutes. Cool completely (leave the oven on). Set aside 2 tablespoons of the toasted pine nuts for the salad and reserve the rest for the dressing. To make the balsamic dressing, put the pine nuts, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper in a blender and purée until smooth. With the blender running, add the oil in a slow, steady stream until the dressing is thick and emulsified. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside. To make the salad, pull the leaves off the head of radicchio and discard the core. Cut the leaves into long, thin strips and place them in a large mixing bowl. Carefully pull the leaves off the endive heads and discard the cores. Cut the leaves into long, thin strips and add them to the radicchio. Add the ruccola, parsley, chives, scallions, and shallots, and toss together gently. Keep refrigerated. Arrange the 4 slices of goat cheese on a baking sheet and place it in the oven. Warm the goat cheese but don’t let it melt—check on it after 2 minutes. While the goat cheese is in the oven, generously dress the salad with the balsamic dressing, sprinkle with the reserved 2 tablespoons toasted pine nuts, and season with salt and pepper to taste. Transfer the salad to a platter, arrange the warmed goat cheese on top, and serve immediately. * * * All three of the following vegetables come into season at around the same time, marking the beginning of spring. We serve these preparations as accompaniments to many of our dishes throughout the season. Their methods of preparation are interchangeable. * * * * * * Braised Green Garlic Green garlic, available only in spring, is picked before the garlic’s paper-like skin has developed. It has a more delicate flavor than mature garlic and is great raw—but we also like to braise it and add it to any recipe that calls for garlic. * * * INGREDIENTS 8 green garlic stalks 1 tablespoon rice bran oil or canola oil 1 cup chicken stock, warmed ¼ cup orange juice Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Wash the garlic thoroughly and trim the green stems—they should all be the same length, 4 to 5 inches. Place the garlic in a roasting pan, drizzle with the oil, and add the warm chicken stock and orange juice. Season the garlic with salt and pepper. Cover the pan with aluminum foil and bake for 40 to 45 minutes, until the garlic is tender. Gently remove the garlic stalks from the pan and reserve then. Transfer the braising liquid to a small saucepan, and reduce it by half over medium-low heat. Check the seasoning, and add salt and pepper if necessary. Arrange the reserved green garlic stalks on a serving dish and spoon the reduced liquid over them. Photographs by Sara Remington Photographs by Sara Remington Photographs by Sara Remington * * * Roasted Spring Onions These onions are young enough to have their greens still intact. Like the garlic, their flavor is more delicate than the adult version. While the terms “scallions” and “green onions” are often used interchangeably, they’re actually separate vegetables. Scallions are long and thin with no bulb to speak of, and while their flavor strengthens with age, they don’t develop into onions. Spring onions, on the other hand, are baby versions of regular onions, harvested while the bulbs are still small. * * * INGREDIENTS 4 large or 8 small spring onions 1 tablespoon rice bran oil or canola oil ½ cup chicken stock, warmed Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Cut the spring onions in half lengthwise and place them in a roasting pan. Add the oil and toss until the onions are evenly coated. Pour in the stock, and season with salt and pepper. Cover the pan with aluminum foil and bake for 30 to 35 minutes, until the onions are tender. Serve with grilled fish or your favorite vegetable side. * * * Grilled Ramps Ramps are Appalachian wild onions that combine the flavors of both garlic and onions. We often treat them like scallions. They have a short season and are delicate enough that they, too, can be eaten raw—but we also love to grill them. * * * INGREDIENTS 8 ramps 2 tablespoons olive oil Kosher salt Freshly ground black pepper Serves 4 Preheat a grill. Place all the ingredients in a large bowl, toss until the ramps are evenly coated with the oil, and set aside to marinate for 10 minutes. Arrange the ramps on the hot grill. Watch them carefully, moving them around with a pair of tongs to keep them from burning. The ramps are done when they wilt and soften—it should take only a couple minutes. Photographs by Sara Remington * * * Artichokes and Asparagus with Almonds and Grapefruit Dressing Asparagus and artichokes start showing up in Big Sur around April. Since we can still get ruby red grapefruit then, we like to combine them all into this salad. The flavors go together perfectly. We roast the asparagus in the wood-burning oven, which runs so hot that their flesh gets little char marks and develops a nice nutty flavor. For the baby greens, any kind will do; choose according to what’s in season. * * * INGREDIENTS FOR THE ARTICHOKES: 4 artichokes 1 lemon 1 medium yellow onion, roughly chopped 1 small carrot, roughly chopped 1 celery stalk, roughly chopped 1 bay leaf 1 tablespoon kosher salt FOR THE ALMONDS: ½ cup unblanched almonds 1 teaspoon rice bran oil or canola oil Kosher salt Freshly ground black pepper FOR THE ASPARAGUS: 8 asparagus spears, ends removed 1 tablespoon rice bran oil or canola oil 1 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper Serves 4 Start with the artichokes since they will take the longest to prepare. When cleaning the artichokes your goal is to remove all the exterior leaves, leaving just the heart. To do so, use a serrated knife to cut off one third of the artichokes’ tops. Working around each artichoke in a circle, remove the rough green leaves until only soft yellow leaves remain. To clean the stem, peel it with a paring knife and trim off about ¼ inch at the bottom. Immediately put the cleaned artichokes in a large pot filled with cold water. Cut the lemon in half, squeeze its juice into the pot, and then toss in the rest of the lemon (this will prevent the artichokes from oxidizing and turning brown). Add the onions, carrots, celery, bay leaf, and salt. Put a heavy plate over the artichokes to keep them submerged as they cook. Bring the liquid to a lazy simmer and cook until you can easily insert a paring knife through the center of an artichoke, about 30 minutes. Let them cool in the pot, keeping them submerged (this helps preserve their color and flavor). While the artichokes are cooling, adjust the oven rack to the middle position and preheat the oven to 350ºF. Place the almonds on a cookie sheet. Drizzle them with the oil, season with salt and pepper, and toast them until they’re golden brown through the center, about 12 minutes. (To check if they’re done, cut one open and inspect the color on the inside.) Let the almonds cool, and then roughly chop them. Increase the oven heat to 450ºF. Place the asparagus on a baking sheet, drizzle with the oil, sprinkle with the thyme leaves, and season lightly with salt and pepper. Roast for 8 to 10 minutes, until the asparagus spears are fork-tender. Allow the asparagus to cool to room temperature. Photographs by Sara Remington Photographs by Sara Remington Photographs by Sara Remington FOR THE GRAPEFRUIT DRESSING: Juice of 1 ruby red grapefruit 1 tablespoon golden (or white) balsamic vinegar ½ teaspoon Dijon mustard Juice of ½ lemon ¾ teaspoon kosher salt, or more if needed ¼ teaspoon freshly ground black pepper, or more if needed 6 tablespoons rice bran oil or canola oil TO FINISH: Kosher salt Freshly ground black pepper 2 handfuls baby greens To make the dressing, put the grapefruit juice in a small saucepan. Reduce the juice over high heat until syrupy, 5 to 7 minutes—you should be left with about 1 tablespoon. Whisk together the reduced grapefruit juice, vinegar, mustard, lemon juice, salt, and pepper in a medium bowl until combined. Add the oil in a slow, steady stream, whisking until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Once they’ve cooled completely, cut the artichokes in half through the stem. Take each half and remove its fibrous center with a spoon, making sure to leave the heart intact. Gently toss the artichoke hearts and the asparagus with about ¼ cup of the dressing, and season them with salt and pepper. Right before serving, dress the baby greens lightly with a couple of teaspoons of the dressing, and combine with the vegetables. Arrange on a platter and sprinkle with the toasted almonds. Photographs by Sara Remington * * * Clovis’s Lime Tart with Lime Marmalade and Ginger Ice Cream Clovis, a Big Sur local who’s lived here for more than fifty years, brings us amazing Bearss limes from early November until late April. All the fruit comes from a lime tree that she planted next to her front door thirty-five years ago in hopes that the scent of the blossoms would remind her of her childhood in southern California. Her interest in limes grew after she traveled to Mexico, where she had fresh lime juice in her margaritas. Clovis keeps a log of the fruit her tree bears, and the record shows that a few years ago her tree produced 200 pounds in one season. She brought them into the Bakery in a woven basket, 20 pounds at a time, and Michelle bought over 160 pounds. Clovis puts the money she earns from her limes into a jar; over time, her lime tree has paid for her vegetable garden and her flower garden. Bearss limes are different from the conventional limes you see at the grocery store. They have a yellow rind and green flesh and are a bit smaller than a lemon. They’re exploding with juice and are absolutely delicious. Buy extra, and you can chase your lime tart with a margarita. * * * INGREDIENTS FOR THE SHELL: 2 cups graham cracker crumbs (recipe follows) 2 tablespoons sugar 2 tablespoons unsalted butter, melted, plus more for the pan FOR THE LIME FILLING: 1 ½ cups fresh lime juice (Bearss preferred) 1 cup sugar 6 eggs 1 cup heavy cream Makes one 10-inch tart Adjust the oven rack to the middle position and preheat the oven to 350ºF. To make the shell, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Lightly grease with butter a 10-inch tart pan with a removable bottom. Sprinkle the crumbs over the tart pan, and use the bottom of a glass to press them into a crust, making sure that the crust evenly covers the entire bottom and sides of the pan. Refrigerate for 20 minutes. Then bake for 7 to 10 minutes, until the graham cracker crust starts to smell toasty. Remove from the oven and place on a cooling rack. Reduce the oven temperature to 325ºF. While the tart shell cools, start the filling by whisking together all the filling ingredients in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of a spoon, 7 to 10 minutes. Pour it into the crust and bake for 10 to 15 minutes, or until the filling is set. (You can tell if it’s set by gently touching the center—if it doesn’t stick to your finger, it’s done.) Let the tart cool to room temperature. Then place it in the freezer until the filling is firm to the touch, about 25 minutes. (This step will prevent the filling from overbaking when you place the tart back in the oven to brown the meringue.) While the tart is chilling, increase the oven temperature to 400ºF. Photographs by Sara Remington FOR THE MERINGUE TOPPING: 6 egg whites 1 cup plus 2 tablespoons sugar ¼ teaspoon kosher salt ¼ teaspoon vanilla extract FOR SERVING: Lime marmalade (recipe follows) Ginger ice cream (recipe follows) Graham Cracker Crumbs INGREDIENTS ¾ cup unsalted butter, softened ¼ cup granulated sugar 1/3 cup plus 1 tablespoon (packed) light or dark brown sugar 1 tablespoon honey 1 1/3 cups all-purpose flour ½ cup plus 1 tablespoon whole-wheat flour 1 teaspoon kosher salt ½ teaspoon baking soda 1 teaspoon ground cinnamon Prepare the meringue: Place the egg whites, sugar, and salt in a heatproof bowl (or double boiler). Place the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk the mixture constantly until the sugar crystals have dissolved (check for sugar granules with your fingers). Remove the bowl from the heat, and whisk the whites with an electric mixer fitted with the wire whisk attachment on high speed until medium peaks form. Add the vanilla extract and whisk to combine. Remove the tart from the freezer. Spread the meringue over the top of the tart, covering the filling but leaving the edges of the shell uncovered. (You may also pipe the meringue, using a pastry bag fitted with a decorating tip.) Place the tart in the oven and bake until the meringue has browned, 2 to 4 minutes. Refrigerate until ready to serve. Remove the tart from the pan and transfer it to a platter. To serve, rinse a chef’s knife under hot running water, dry it with a kitchen towel, and cut the tart into slices, wiping the blade clean after each cut. Accompany each slice with a dollop of lime marmalade and a scoop of ginger ice cream. Cream the butter, granulated sugar, brown sugar, and honey in an electric mixer fitted with the paddle attachment until light and fluffy. Add all the remaining ingredients and continue to mix until the dough comes together. Roll the dough out between two pieces of parchment paper until you have a rough ¼-inch-thick rectangle. Chill it in the refrigerator for at least 30 minutes or as long as three days. Adjust the oven rack to the middle position and preheat the oven to 375ºF. Peel back the top piece of parchment paper, leaving the one on the bottom, and place the dough on a cookie sheet. Bake it for 20 to 25 minutes, until brown. Let it cool to room temperature. Break the graham cracker into pieces. Put the pieces into a food processor and pulse until fine. Reserve 2 cups of the crumbs for the graham cracker crust. Store the leftovers in an airtight container and keep in the refrigerator for a later use. Lime Marmalade INGREDIENTS 10 Bearss limes, or 15 conventional limes 4 thumb-size pieces fresh ginger 1 cup freshly squeezed lime juice 2 cups sugar Makes 2 ½ cups Take 3 limes and halve them lengthwise. Place the halves, cut side down, on a cutting board and slice them into 1/8-inch-thick half-moons. Cut off both ends of the remaining fruit with a sharp knife. Place the limes on a cutting board, cut-end down, and following the curve of the fruit, shave off the rind from top to bottom with the knife, revealing the flesh of the citrus and leaving absolutely no pith. Cut each lime into quarters and cut away the core. Throw away the cores and the peels. Place the half-moon slices and the fruit segments in a stainless-steel pot, add 2 ½ cups water, and bring to a boil. Reduce the heat and simmer until the rinds of the half-moons are soft, about 10 minutes. Remove from the heat. Peel the ginger with a vegetable peeler or a spoon, and place the pieces in a small pot. Add water to cover and bring to a boil. Strain, and rinse the ginger under cold water. Place the ginger in a blender, add the lime juice, and blend until the ginger is completely puréed. Add the ginger mixture to the cooked lime and mix to combine. Refrigerate overnight or until very cold. Add the sugar to the lime mixture and bring it to a boil. Reduce the heat to a simmer and cook until the mixture registers 219ºF. To determine if the marmalade is done, spoon a dollop onto a chilled plate. If it doesn’t spread, it’s ready. Ginger Ice Cream INGREDIENTS 4 thumb-size pieces fresh ginger 2 cups whole milk 2 cups heavy cream ½ cup honey 2 cups sugar 12 egg yolks Makes 6 cups Peel the ginger with a vegetable peeler or a spoon, and cut it into slices. Place the slices in a saucepan, add just enough cold water to cover, and bring it to a boil. Strain, and rinse the ginger under cold running water. Combine the ginger and 1 cup of the milk in a blender, and purée until smooth. Combine the ginger mixture with the cream, the remaining 1 cup milk, the honey, and half of the sugar in a medium saucepan and bring to a boil. Remove the mixture from the heat and let it steep for 10 minutes. Meanwhile, whisk the egg yolks with the remaining 1 cup sugar in a large bowl until smooth. Bring the cream mixture back to a boil and temper the hot liquid into the egg yolks by adding it to the yolks a ladle at a time while whisking vigorously. Strain the liquid through a fine-mesh sieve into a bowl. Discard the ginger, and return the liquid to the pan. Cook over very low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of the spoon. Refrigerate until it’s cold. Freeze the mixture in an ice cream maker, according to the manufacturer’s directions. Photographs by Sara Remington May Fishing in Monterey The Mountain Lion Profile: Eric and Jasmine, Porch Farmers Braised Rabbit with White Wine, Scallions, Mustard Seeds, and Ham-Wrapped Roasted Loin Spring Risotto House-Cured Salmon Grilled Salmon with Meyer Lemon Dressing Strawberry and Rose Geranium Shake Peppermint Ice Cream Sundae Photographs by Sara Remington Fishing in Monterey Today Monterey is probably best known for sea otters and John Steinbeck (his novel Cannery Row was set in Monterey). But for us, Monterey is all about fish. Located about thirty miles north of Big Sur, Monterey’s history of commercial fishing began in the mid-1800s when Chinese settlers started harvesting abalone, yellowtail, sardines, squid, and shark, among other creatures, from the bay’s deep waters. By the beginning of the 20th century, Monterey was best known for its vast production of canned sardines—and in fact the sardine frenzy was so intense that by the end of World War II, the region’s supplies had been depleted. In 1945, John Steinbeck published Cannery Row, and Monterey began its evolution into what it is today: a spot still known as a commercial fishery, but with a downtown devoted primarily to tourism. The Monterey Bay Aquarium represents both worlds. People come from all over the globe to check out its exhibits (and, yes, otters), but it also has become a leader in the sustainable fishing movement. Its Seafood Watch program helps protect the ocean’s fish stocks by recommending which varieties to buy or to avoid, depending on the health of fish populations and the methods that are being used to catch or farm them. One repercussion of the sustainability movement is that it has become much more difficult to fish commercially. These days, the California Department of Fish and Game has an ever-growing list of regulations governing what species you can fish (and for that matter, how you can fish them). The regulations are stringent enough that some fishermen have left the area in search of less restrictive waters—and those who stick around sometimes have to call the department daily to stay abreast of the latest rules. But of course there are reasons for the regulations. Take, for example, the mysterious disappearance of the Sacramento River fall-run Chinook salmon, which usually make up the bulk of the salmon caught in the Sacramento River system and off the California and southern Oregon coast. The situation was so bad in 2008 that the California Department of Fish and Game canceled the commercial and recreational ocean salmon fishing seasons. We don’t have the necessary licenses to serve our own catches at the restaurant, but we still try to stock our menu with choices that are both sustainable and local. Luckily, even with all its restrictions (or perhaps because of them), Monterey Bay provides a continuous abundance of seafood for our menus. Photographs by Sara Remington Photographs by Sara Remington The Mountain Lion May—or more specifically, Memorial Day weekend—marks the real start of the tourist season in Big Sur. After a winter’s worth of Sunday afternoons off and quiet morning coffee with the locals, our quiet hamlet turns into sudden chaos. The parking lot fills with strangers’ cars, many of whom are expecting to get sucked into another tourist trap—and it’s always a thrill to see their looks of surprise when they realize that, despite being next to a gas station, we’re not a greasy spoon. Lucky them—and lucky us. Locals might call the tourists “tourons” and complain about having to share the highway with RVs, but it doesn’t take long for our business sense to kick in. This May was dramatic for reasons that had nothing to do with tourists: a mountain lion began stalking and attacking local dogs. One night, Wayne Hyland’s son Rowan’s mother watched as the lion grabbed their dog by the neck after she had let it out for the night and killed it. Several nights later, their second dog met the same fate. Now, when a wild animal starts attacking domestic ones, people in Big Sur start to get a little nervous. When a wild animal starts grabbing them twenty feet away from their owners, people get hysterical. They put out traps; they called the game warden. Parents became worried about letting their kids play outside—after all, a toddler would be easier prey than a golden retriever. Michelle stopped taking walks on the ranch at morning and nightfall, and eventually stopped altogether. Over the course of four months, the same mountain lion killed fifteen dogs. All this played out just as the tourists started to flow. Ironically, they were attracted to the natural beauty of Big Sur at the same time that a part of Big Sur’s nature started eating our pets. Thank god, then, for Wayne Hyland. Wayne’s an essential part of our lives at the Bakery, helping with maintenance, taking us fishing, foraging for mushrooms—and he’s also an amazing hunter and outdoorsman. Even before Rowan’s second dog was eaten, Wayne took matters into his own hands. He tracked the lion, learning where it buried its prey and came back to feed. And then one night at midnight, as the fog rolled in off the ocean, he went out to hunt the lion. He could hear the sounds of it feeding as he approached—ripping muscle and tendon from bone—but he still snuck closer. He told us later that the lion knew he was there but was too engrossed in its meal to care. It took only one shot. Wayne fired directly into the lion’s heart, killing it as it fed. That might sound heartless and cruel, but this lion had become a threat, not just to dogs, but to humans too. Wayne, who believes that people in general have moved too far away from nature, made the neighbors come and see the lion after he killed it, so that people could appreciate how large it was. He’d told us when he shot it that it was big enough to take out a grown man, and when people saw its carcass, it was clear that he was right. Life subsequently went back to normal—complaints about the busy roads, stress about covering all the Bakery’s shifts—but when we went home at night, we slept better than we had in weeks. Photographs by Sara Remington PROFILE: ERIC AND JASMINE/PORCH FARMERS Photographs by Sara Remington Microgreens grown: Watercress, arugula, daikon, endive, pea shoots, basil, cilantro, radish, broccoli, cabbage, celery, beet—a lot of different types. How’d you get into microgreens? We were farming in Maine, where in the winter there’s less than seven or eight hours of light a day. We were trying to find things to do and realized you can always make seeds germinate because it doesn’t take light. How many pounds do you sell each week? About five to ten pounds’ worth of four-ounce pack | food |
https://www.anyoneforapint.co.uk/post/restaurant-review-the-fish-cottage-sandsend | 2024-04-19T21:47:17 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817455.17/warc/CC-MAIN-20240419203449-20240419233449-00508.warc.gz | 0.941189 | 1,428 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__5676179 | en | Be warned!! Once you’ve heard about the fish tacos from this charming restaurant on the North Yorkshire coastline, you won’t be able to rest until you’ve tried them…
What to expect at The Fish Cottage
In the idyllic seaside village of Sandsend, just north of Whitby, The Fish Cottage does seafood exactly as it should be – as fresh as an oceanic morning breeze and treated with the utmost care and skill.
The exterior evokes beach-hut vibes: pebbles between toes, sea views, and a takeaway hatch that seduces passers-by with promises of delicious delights from the deep and the intoxicating smell of malt vinegar. There’s ample alfresco seating, so pitch up under a parasol and watch the waves go by. Inside, it’s a modern, classy space with an appropriately nautical theme. It’s cool in both the relaxed and the trendy interpretations of the word… ‘Shack-chic’, if you will.
What’s to eat at The Fish Cottage?
Situated a mere 20 yards from Sandsend beach, with the breadth and depth of the sea’s bounty right on the doorstep, chefs at The Fish Cottage are accomplished at bringing the very best out of such splendid ingredients.
'Daily landed seasonal fish’ is offered at market price that varies depending on availability, (options for the day are indicated on a hand-written chit provided by the waiter), and are served with a choice of butter – garlic and parsley; lemon, caper and rosemary; chilli and coriander; or basil, parmesan and tomato – all of which sound fantastic.
The menu can be viewed here.
You’ll find familiar favourites – seafood chowder, moules mariniere, fish pie – and be safe in the knowledge that these will be classics at their finest. Be sure to check the daily specials board for something different or, if you’re a traditionalist, you’ll be pleased to know that The Fish Cottage does simple, proper fish and chips with the full works – tartare sauce, curry sauce, mushy peas or bread and butter.
And lovely though all of that sounds, were had other fish to fry…
What did we have at The Fish Cottage?
We first heard about The Fish Cottage in an article from The Yorkshireman entitled, “This Yorkshire Fish & Chip Shop Is Famed For Its Fish Tacos”. Well. That’s us sold, then.
The following weeks morphed into a hazy, recurrent cycle: wake, work, think about the fish tacos, sleep, dream about the fish tacos, repeat. It was becoming absurd. We really needed to try those fish tacos.
On our next day off, we headed to Sandsend, were soon greeted by very friendly staff and seated by the window, watching the East Row Beck loll towards the North Sea. The Fish Cottage has an impressive wine and beer menu but, at barely 11am on a cold, drizzly morning, a warming cup of tea was what we were in need of.
We perused the daily landed fish menu and were tempted by the prospect of rich, flaky mackerel or the subtle sweetness of monkfish. The specials, too, caught our eye – gin-cured salmon gravadlax or grilled halibut in zingy lemon butter. But we stuck to our guns. We knew what we had to do. We ordered our tacos.
Admittedly, we almost had a crisis of confidence as we watched the table next to us receive their plates. Food envy started to set in as our neighbours tucked into sea bream in garlic and parsley butter, spicy prawn linguini and crispy cod bites about which their recipient amazedly announced, “these are the best cod bites I’ve ever had!” What a review! Had we made a mistake?
We’d both ordered the same – a full taco rack with one of each of the available fillings, served with skin-on fries. Upon arrival of our meal, our apprehensions were put to rest – just look at those beauties! Inside each of the three soft flour tortillas was a joyous explosion of colour, texture and flavour. First, the signature fish taco – crispy, lightly battered fish pieces on a bed of punchy, crunchy red cabbage slaw, topped with lemon and chilli aioli, spring onion, chillis, coriander and zesty lime. A great start! Next, tempura king prawns with lemon and garlic aioli, slaw and fiery red chillis. These were plump, sweet and crispy and were packed with flavour. Finally, a veggie option – curried cauliflower florets with cumin and lime aioli, cauliflower mole and refreshing pico salsa. These were absolutely wonderful and had an authentic chip shop curry taste. Each taco a triumph, we were delighted with our choice.
Now, good luck with not thinking about fish tacos…
Where can I find The Fish Cottage?
The Fish Cottage is in the lovely seaside village of Sandsend, a perfect place for a peaceful walk on the beach. It’s only 3 miles from Whitby, about a 40-minute drive from Middlesbrough and just over an hour from York. There are parking spaces outside, which may require a parking pass (free from the restaurant) on busier days. A second branch has opened in Robin Hood’s Bay.
What’s on at The Fish Cottage?
The Fish Cottage has varying offers and events throughout the year. Currently, there’s a bottomless mussels ‘happy hour’ on weekdays, senior citizens lunch specials, taco Thursdays and fish Fridays. Keep an eye on their Instagram and Facebook pages to find out what’s going on.
The Fish Cottage, Sandsend: Summary
- Fantastic seafood
- Celebrates local ingredients
- Family-run, independent restaurant
- Takeaway available (collection)
- Extensive beer and wine list
- Outdoor seating
- Relaxed atmosphere
- Parking available
- Seaside location
Where can I find out more information make a reservation?
For the latest opening times, menus and updates, follow The Fish Cottage on Facebook, Instagram and their website. Terrace seating is first come, first served, but reservations are recommended for the restaurant, which can be made via the website.
Did you enjoy our review of The Fish Cottage in Sandsend? Have you tried the tacos? Let us know what you thought and follow our blog for more reviews from Whitby and North Yorkshire! | food |
https://english.nepalpostkhabar.com/?p=385 | 2023-09-27T08:10:32 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510284.49/warc/CC-MAIN-20230927071345-20230927101345-00239.warc.gz | 0.976189 | 354 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__222978995 | en | Jajarkot: Along with the construction of Jajarkot-Dolpa road, Mudkechula village municipality of Lower Dolpa has intensified the distribution of apple seedlings to farmers. More than 40,000 apple saplings have been distributed at the joint initiative of the village municipality and the state government, said village chairman Datta Bahadur Shahi.
The plant planted three years ago will now bear fruit within a year, said Chairman Shahi. Five thousand apple seedlings produced by the locals in their own nurseries have been distributed to the farmers this fiscal year. Become the apple of the village According to Chairman Shahi, the purpose is to make it.
The seedlings have been purchased at Rs. 70 and distributed to the farmers. Saplings have been distributed in wards 1, 2, 3, 4, 5, 6, 7 and 9 of the village municipality. Apple seedlings have been distributed based on demand. Road construction work is underway in two places in the village municipality. Local Sameer Shahi said that the possibility of apple trees starting to bear fruit has increased as soon as the road construction work is completed.
As soon as the road construction work started from Triveni and Jumla, the locals are happy that the apples they produce will get market. Similarly, distribution of one thousand seedlings is underway. Dolpa is considered to be a good district for apple production. Farmers were suffering due to lack of market for apples produced here. With the expansion of roads, the number of farmers planting apples has increased as dolpali apples are available in different parts of the country. Apple production is improving in Dolpa, where food production is low. rss | food |
https://maranahomesaz.com/blog/2022/01/Guadalajaras-finally-opens-its-doors-in-marana33.html | 2022-06-28T15:36:21 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103556871.29/warc/CC-MAIN-20220628142305-20220628172305-00678.warc.gz | 0.979705 | 264 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__271124780 | en | At long last, a Mexican restaurant that has been eyeing a location in Marana for months has finally opened its doors for business.
Guadalajara's has officially opened a new location in Marana, modeled after- and serving the same classic menu items as- its original locations in the city of Tucson. The new location for the Mexican-themed food joint is just off the intersection of I-10 and West Cortaro Road.
The new location is notably a little bit smaller than its counterparts in Tucson, but owner Seth Holzman has previously indicated he thinks the smaller size is perfect for the area. "That location there is smaller, but I think it's going to be sort of the right size," he told Tucson.com a few months ago. "We have been wanting to get out there into the northwest area and offer what we have as well as some new things."
Guadalajara's will be taking the place of Village Inn, which used to be a popular breakfast joint until it folded under the pressure of COVID-19. Among Guadalajara's features: a breakfast menu from 9:00am through noon on Monday through Saturday, with those hours being extended until 2:00pm on Sundays, an evening margarita fountain and a tequila and bourbon bar. | food |
https://mybite.io/about | 2024-03-03T19:07:44 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476397.24/warc/CC-MAIN-20240303174631-20240303204631-00334.warc.gz | 0.920548 | 892 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__43466345 | en | About My Bite
Unveiling the Culinary World, One Recipe at a Time
Welcome to My Bite! We're thrilled to have you here in our corner of the internet where the art of cooking takes center stage. Let us take you on a flavorful journey, where your inner chef is the star. Whether you're a seasoned pro or just starting to explore the world of cooking, My Bite is your kitchen companion, and we can't wait to share our passion for food with you.
A Taste of Who We Are
At My Bite, we are more than just a team; we're a family of culinary enthusiasts who share a common love for the kitchen. But let's dive a little deeper into the essence of My Bite:
Our Company: My Bite
My Bite is more than a blog; it's a culinary hub, a platform where everyone, from kitchen novices to seasoned chefs, can come together to explore, create, and savor. We are on a mission to make cooking accessible, fun, and intuitive for all.
What We Do
Our primary focus is to share recipes that not only tantalize your taste buds but also empower you with detailed nutrition information. We believe that food should not only be delicious but also nourishing. Therefore, each recipe you find on My Bite is crafted with care, and we provide you with the nutritional details you need to make informed choices.
The Heart of My Bite
Behind the scenes, there's a passionate team of culinary enthusiasts who are dedicated to bringing you the best of the culinary world. We're a diverse group, each with our own unique background and expertise, but we share a common love for food and a commitment to sharing our knowledge with you.
Our mission is simple yet profound: we aim to create a platform where anyone who wants to cook can do so in a fun and intuitive environment. Cooking should be a joyful experience, not a daunting task. My Bite is here to demystify the art of cooking, break down barriers, and empower you to create delicious dishes in your own kitchen.
What You'll Discover Here
Get ready to embark on a culinary adventure with our diverse collection of recipes. From quick and easy weekday dinners to elaborate feasts for special occasions, we've got it all. Our recipes are thoughtfully curated to cater to a variety of tastes and dietary preferences.
Nutrition at Your Fingertips
We understand the importance of making informed choices about what you eat. That's why we provide detailed nutrition information for each recipe. Whether you're counting calories, tracking macros, or just curious about the nutritional value of your meal, we've got you covered.
Cooking is not just about following a recipe; it's about understanding the science and art behind it. Our articles delve into the world of culinary science, cooking techniques, and ingredient knowledge. You'll gain a deeper appreciation for the magic that happens in your kitchen.
Community and Engagement
My Bite is more than a blog; it's a community of food lovers, home cooks, and aspiring chefs. We encourage you to be an active part of our community. Join us in discussions, share your culinary creations, and connect with fellow food enthusiasts.
Join the My Bite Community
Here's how you can make the most of your My Bite experience:
- Subscribe: Stay updated with our latest recipes, articles, and culinary adventures by subscribing to our newsletter. You'll never miss a delicious update.
- Follow Us: Connect with us on social media for behind-the-scenes glimpses, cooking tips, and interactive content. Let's stay connected and share our love for food.
- Share Your Culinary Journey: We'd love to hear your stories, tips, and recipes. Feel free to reach out, and your culinary journey might become a part of My Bite.
Let's Cook Together
At My Bite, we believe that cooking is an adventure, a creative outlet, and a way to connect with the world through flavors. So, grab your apron, tie on your chef's hat, and let's embark on this delicious journey together. Whether you're here for the recipes, the nutrition information, or the culinary insights, you're always welcome at our table.
Thank you for choosing My Bite as your culinary companion. Together, let's savor every bite and make cooking an experience to remember. | food |
https://zambianpotato.com/10-10mm-straight-cut-chips-2/ | 2024-02-28T02:19:56 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474690.22/warc/CC-MAIN-20240228012542-20240228042542-00790.warc.gz | 0.91568 | 187 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__21553708 | en | 10/10mm Straight Cut Chips
We bring you our delicious potato chips made with passion and heart. Only the very best potatoes have made it into this bag – chosen potato varieties grown in the fertile soils of Zambia that are full of natural flavour and meet quality standards.
Inspired by our African roots, we are a company who believes in creating opportunities bigger than ourselves. We celebrate what is local and are committed to bringing you quality, locally developed product to relish and enjoy.
Potatoes, Non-hydrogenated Vegetable Oil, Dextrose, Sodium Acid Pyrophosphate.
Keep frozen at -18oc or below.
Seal the bag and keep frozen at -18oc or below.
The following are guidelines for approximately 500g of frozen product. For larger quantities adjust cooking times accordingly. For best results cook directly from frozen. If thawed do not refreeze the product. | food |
https://www.gov.gg/article/110496/New-requirements-for-food-supplements-and-the-nutrition-and-health-claims-made-about-food | 2020-09-23T03:27:43 | s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400209665.4/warc/CC-MAIN-20200923015227-20200923045227-00121.warc.gz | 0.943102 | 664 | CC-MAIN-2020-40 | webtext-fineweb__CC-MAIN-2020-40__0__276763551 | en | Friday 17 January 2014
In February, the States will be asked to approve two new Ordinances that will introduce requirements in Guernsey for the labelling and composition of food supplements, nutritional labelling of food and health claims made about food through labelling and advertising.
The original States Report in May 2011 resulted in the drafting of this legislation, which will bring Guernsey in line with EU jurisdictions and will ensure the continuation of inter community trade in food goods between Guernsey, the EU and other jurisdictions.
During the development of the Ordinances, HSSD consulted with key stakeholders and has taken account of the issues raised by local health professionals, local traders, manufacturers, importers and exporters.
The Ordinance about nutritional information and health claims is applied to pre-packaged foods only. This includes the composition of food, ingredients and nutritional information and will include terms used such as 'low fat, 'low salt', 'high energy' which make a health claim about the food. Such claims are intended to assist the consumer in making choices about the food they buy and therefore they must be true and accurate.
Advertising and labelling of food is a mechanism to provide information to the public to allow consumer choice and confidence that the product they have bought contains the ingredients they want.
Recent research indicates that 60% of adults are overweight or obese and so radical reforms to food law are required to reduce the levels of salt, fat and sugar in the diet, whilst maintaining consumer confidence and consumer choice. Therefore nutritional information on packaging is an important way of providing information to the consumer and this must be correct and not misleading for commercial advantage.
The Ordinance about food supplements will introduce measures about the labelling and advertising of foods containing food supplements e.g. vitamins and minerals that are eaten to supplement, enhance or enrich the diet. The new Ordinance is intended to ensure that any food within the definition of a 'food supplement' is properly labelled as such and that the label states the correct dose of the vitamin or mineral.
It should be noted that 'food supplements' are not 'medicinal products', which are prescribed to remedy or treat medical conditions or ill health and such products fall within the terms of the Medicines (Human and Veterinary)(Bailiwick of Guernsey) Law 2008).
If the States approves the legislation, the new provisions will come into force on 1 April 2014 for imports and exports. The provisions for local manufacturers selling locally will come into force two years later on 1 April 2016.
It is anticipated that there will be little impact on local traders as the majority of packaged products sold in Guernsey are imported from EU jurisdictions where the legislation has been in force for some time. Local manufacturers who export to the EU are already in compliance with the requirements of the jurisdictions they export to.
HSSD will be focusing on traders that are involved in internet sales where their products are procured from and packaged in third jurisdictions and marketed via Guernsey based businesses either locally, in Jersey or in the EU.
As the legislation is complex, HSSD will be providing written guidance for local traders prior to implementation.
Similar legislation will be implemented in Alderney and Sark and also in parallel with the States of Jersey. | food |
https://www.outletsatsanclemente.com/rockwells-cafe-bakery/ | 2020-04-07T06:49:41 | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585371675859.64/warc/CC-MAIN-20200407054138-20200407084638-00495.warc.gz | 0.85915 | 297 | CC-MAIN-2020-16 | webtext-fineweb__CC-MAIN-2020-16__0__104134598 | en | Rockwell’s Bakery, Cafe & Bar
Rockwell’s is temporarily closed.
We began as a bakery in 1987, as home to the Original and Famous Chocolate Curl & Fudge Fantasy Cakes, and then, successfully expanded to creating a full line of Rockwell’s Signature Cakes, wedding cakes and custom designed creative cakes. But, we’re more than just a pretty cake!
Rockwell’s Cafe & Bar is also known for its comfort food, cocktails and good times. The San Clemente location features a walk-up bakery counter, full bar and full-service breakfast, lunch and dinner with indoor and outdoor seating.
Daily Happy Hour
Sunday – Thursday, 2 pm – 6 pm
Beer, Wine and Cocktail Specials
Select Wines by the Glass, $5
All Orange County Draft Beer, $5
Select Bottled Beer, $3
House Specialty Cocktails, $10
Happy Hour Food Specials
Crispy Pickles, $4
Spicy Cauliflower, $5
Mozzarella Sticks, $4
1/2 Dozen Wings, $5
BBQ Pork or Cha Cha Sliders, $7
Tuesdays, 2 pm – 9 pm
The Vacation Drink, $10
Spiced Rum, Banana-Almond Liqueur, Mai Tai Mix
BBQ Pork Sliders, $7 | food |
https://www.marea-nyc.com/about_marea_nyc | 2018-12-17T00:45:28 | s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376828018.77/warc/CC-MAIN-20181216234902-20181217020902-00579.warc.gz | 0.955569 | 299 | CC-MAIN-2018-51 | webtext-fineweb__CC-MAIN-2018-51__0__197076559 | en | Meaning “tide” in Italian, Marea redefines the seascape of high-end Italian cuisine. Chef Michael White and his culinary team invite you to savor their fresh interpretation of coastal seafood.
Marea’s menu reads like a map of the sea. Guests can experience a variety of dishes with selections devoted to crudo, oysters, antipasti and Chef White’s award-winning hand-made pastas. The menu also includes composed fish dishes, whole fish preparations and a selection of meat and side dishes to round out the extensive offerings. The kitchen is helmed daily by Chef di Cucina Molly Nickerson. The wine list, managed by Beverage Director Francesco Grosso, features a significant selection of wines that pair perfectly with the bounty of the sea. With over 750 selections, half of the wine list is dedicated to European whites, which complement the fresh fish and seafood.
The elements that Chef White became known for – superb cuisine, seamless service, and award-winning wine programs, all in a comfortable and relaxed atmosphere, rendezvous together as the tide rolls in on Central Park South. Marea is the recipient of two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC’s Best Italian Restaurant by Zagat. | food |
http://hastingsfireinc.org/custom.html?id=26267 | 2021-10-26T18:39:41 | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587915.41/warc/CC-MAIN-20211026165817-20211026195817-00257.warc.gz | 0.909749 | 158 | CC-MAIN-2021-43 | webtext-fineweb__CC-MAIN-2021-43__0__160609694 | en | Fish Dinner Order form
Below is an online order form.
1. Please choose your dinner options and the quantity
2. Choose French Fries or Baked Potato OR
replace them with Macaroni & Cheese for an extra $1.50
3. Fill in your name, contact number, email, and select an approximate time to pick the food up.
4. One of our volunteers will call/text you at least 15 minutes before your food will be ready.
Please watch for unusual numbers as we are using several different phones to confirm orders.
We will give you a total and confirm a pickup time when we call/text you.
This is completely new to us this year so please be flexible if things don't go as planned. Thank you! | food |
https://juniortennischampsctr.wordpress.com/2014/12/10/green-and-gold-nutrition-and-health/ | 2018-06-18T15:44:57 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267860570.57/warc/CC-MAIN-20180618144750-20180618164750-00115.warc.gz | 0.949877 | 565 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__206960961 | en | Editor’s Note: Green and Gold is Junior Tennis Champions Center’s school newspaper. The monthly publication is managed by Mackenzie Clark, a student-athlete in JTCC’s full-time school. The following is an excerpt written by her older brother, Harrison Clark:
Let’s talk about gluten. In the past few years eating gluten-free has gone from a Celiac victim’s requirement, to a headline fad for health nuts all over the country. But no one seems to know what it is, where it comes from, and how it affects our bodies. First things first: gluten is a protein found in wheat and many related grains. Baker’s like gluten because it’s what makes bread fluffy and gives it rise. While gluten itself offers us little in the way of nutritional value, it’s often found in foods that contain necessary vitamins and minerals.
Physiologically, humans cannot fully digest gluten proteins. In fact, too much gluten in our system can be harmful to the health of our intestines (where we absorb all of our nutrients!). In Latin, the word “gluten” literally means glue. Think back to kindergarten when you made your own glue. All you did was combine flour and water and you got a sticky paste. This is gluten in action. The gluten proteins tangle together to make an elastic mush that does not dissolve in water. Now think of eating that elastic mush. Not only is it gross, but potentially harmful.
Now, I am not a proponent of gluten-free diets for all. In fact, gluten is in many healthy foods like whole grains and oats. So, as with everything, consume in moderation and follow a few guidelines:
1. If you think you may be gluten sensitive (you are having abnormal bodily reactions when you eat grains), consult a medical doctor, they will be able to tell you definitively after a simple genetic test; common symptoms include fatigue, sluggishness, constipation, diarrhea, cramps, and dehydration.
2. Cut down on eating a lot of bread; while it’s a good source of fiber and basic minerals, it’s the major source of gluten, and most commercial breads contain a high amount of sugar anyway.
3. if you can find “non-GMO” wheat flour products, great! if not, look for some gluten free alternatives using brown rice flour, quinoa, steel-cut oats, flax seed, etc; as the country is becoming more aware of gluten, more and more alternatives are showing up on grocery store shelves; yes, some downright taste like cardboard, but others are actually good; try a few different kinds, find one you like! | food |
https://www.valvetime.net/beyond-bangers-and-mash-a-brits-guide-to-unexpectedly-excellent-eats/ | 2024-04-14T05:18:16 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816864.66/warc/CC-MAIN-20240414033458-20240414063458-00387.warc.gz | 0.848814 | 2,066 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__149087135 | en | The UK’s culinary scene is no longer a laughingstock. Sure, the good old fish and chips still hold a special place in our hearts (and stomachs), but a wave of innovative chefs is rewriting the narrative. We’re talking about restaurants that push boundaries, celebrate global flavors, and create dining experiences that are as much about fun as they are about food. Ditch the shepherd’s pie for a night, and get ready for a delicious adventure with these unique UK restaurants found from CJ Digital.
1. Shrub: Plant-based flair (Chester)
For an entirely different kind of indulgence, head to Shrub in the heart of Chester. This plant-based eatery isn’t just about virtuous salads. Shrub offers a vibrant global menu featuring everything from flavor-packed curries and innovative “small plates” to decadent vegan desserts. They also boast a stellar cocktail list and a covered terrace overlooking the city center, perfect for soaking up the atmosphere. Whether you’re a committed vegan or simply looking for a delicious and innovative meat-free meal, Shrub is a must-try.
2. The Underdog: Black Axe Mangal (London)
Forget pretentious tasting menus and stuffy service. Black Axe Mangal in Dalston is all about uninhibited fun and seriously good Turkish barbecue. Picture this: flickering flames illuminate a bustling open kitchen, where hunks of meat sizzle over charcoal. The air thrums with lively chatter and the intoxicating aroma of smoky spices. Their signature dish? Iskender – succulent strips of doner kebab bathed in tomato sauce, dolloped with creamy yogurt, and finished with a shower of fiery Aleppo pepper. Be warned, portions are legendary – perfect for sharing with a group of mates (and a healthy dose of post-meal revelry).
3. The Alchemist: The Wilderness (Manchester)
Calling The Wilderness a restaurant is like calling a chameleon just another lizard. It’s a multi-sensory playground disguised as a fantastical woodland escape. Think whimsical treehouse interiors, twinkling fairy lights, and cocktails served in everything from vintage teacups to bubbling cauldrons. But the theatrics don’t overshadow the food. Their ever-evolving menu boasts modern British fare with an adventurous twist. Don’t miss the “rabbit hole” – a playful take on a classic pot pie, where a flaky pastry dome hides a medley of braised rabbit, earthy mushrooms, and a rich gravy.
4. Aroma Buffet: All You Can Eat (Shepherd’s Bush)
While this list has focused on fine dining experiences and unique concepts, there’s always a place for a good old-fashioned buffet. If you’re in Shepherd’s Bush with a hearty appetite and a desire for variety, look no further than Aroma Buffet. This all-you-can-eat restaurant offers a feast for the senses, boasting over 85 dishes for dinner, including sushi, teppanyaki, and classic Chinese stir-fries. It’s a perfect option for a casual get-together or a satisfying solo refuel after a day of exploring London. Be sure to come hungry – with a constantly changing selection and an emphasis on fresh ingredients, Aroma Buffet is a delicious and affordable way to try a bit of everything.
5. The History Buff: Pizarro (London & Manchester)
Step into Pizarro, and you’re transported straight to the heart of Peru. Exposed brick walls adorned with vibrant murals depicting Inca mythology set the scene for a culinary journey through the diverse flavors of this South American nation. Chef Pizarro, a native Peruvian, champions authentic recipes with a touch of modern flair. Sink your teeth into their signature dish, aji de gallina – a creamy, paprika-infused chicken stew with fluffy white rice and a hard-boiled egg. Wash it down with a Pisco Sour, the national cocktail of Peru, for a truly immersive experience.
6. The Thrill-Seeker: Dinner by Heston Blumenthal (London)
Dinner by Heston Blumenthal isn’t just a meal; it’s an exploration of historical gastronomy. This Michelin-starred playground for the adventurous palate takes diners on a whimsical journey through British culinary history. Be prepared for the unexpected. You might find yourself savoring a recreated Tudor meat fruit (a savory pastry filled with meat), or a slice of “mock turtle soup” reimagined with modern techniques (thankfully, without the actual turtle). It’s a pricey affair, but for those seeking a truly unique and mind-bending dining experience, Dinner is a must-try.
7. The Bohemian: The Barbican (Plymouth)
Tucked away in the heart of Plymouth, The Barbican isn’t just a restaurant; it’s a social hub for the city’s creative scene. The exposed brick walls and mismatched furniture create a relaxed, bohemian vibe, perfect for a meal with friends or a casual date night. Their seasonal menu celebrates fresh, locally sourced ingredients with a global twist. The star of the show? Their ever-changing selection of wood-fired pizzas. Think toppings like roasted figs with gorgonzola and caramelized onions or spiced lamb with yogurt and mint. The Barbican also boasts an impressive wine list, ensuring there’s a perfect pairing for every culinary creation.
8. The Sustainable Warrior: Silo (Brighton)
Silo isn’t just a restaurant; it’s a zero-waste manifesto. Every element of this Brighton gem, from the reclaimed furniture to the seasonal menus, reflects a deep commitment to sustainability. Chef Douglas McMaster is a champion of nose-to-tail dining, utilising every part of the animal to create delicious and innovative dishes. The menu changes daily based on the freshest seasonal produce available, so expect an ever-evolving culinary adventure. Don’t be afraid to ask the passionate staff for recommendations – they’ll guide you through their ever-changing world of flavors.
9. The Globetrotter: Dishoom (Multiple Locations)
Dishoom isn’t just an Indian restaurant; it’s a vibrant celebration of Bombay’s iconic Irani cafes. The decor transports you to bustling Mumbai streets, with vintage posters, tiled floors, and a soundtrack of Bollywood classics. Their menu focuses on Bombay’s street food culture, offering a mouthwatering array of small plates and flavour bombs. Dive into their iconic “Ruby Murray”: melt-in-your-mouth lamb samosas served with a tangy chilli jam. Don’t miss the “Bacon Naan Roll” – a playful twist on the classic, featuring crispy bacon and creamy scrambled eggs tucked into a warm, fluffy naan. Wash it all down with a creamy chai or a refreshing glass of lassi for a truly transportive experience.
10. The Carnivore’s Paradise: Blacklock (London)
Blacklock isn’t just a steakhouse; it’s a carnivore’s dream come true. This atmospheric restaurant, housed in a historic former jail, specializes in whole roasted meats cooked over a giant open fire pit. The menu boasts a selection of cuts for every preference, from melt-in-your-mouth ribeyes to the more adventurous bone marrow. But the star of the show is undoubtedly the “Tomahawk” – a gloriously oversized rib-eye steak perfect for sharing (or attempting to conquer solo, no judgment here!). Sides are simple yet perfectly executed – think roasted bone marrow dripping with garlic butter or creamed spinach with a hint of nutmeg. Blacklock isn’t for the faint of heart (or stomach), but for true meat lovers, it’s a pilgrimage worth taking.
11. The Sweet Tooth’s Haven: EL&N Cafe (Multiple Locations)
EL&N isn’t just a cafe; it’s a haven for all things sweet and Instagrammable. This glamorous chain boasts locations across the UK, each a haven of pastel interiors, floral arrangements, and glistening chandeliers. Their menu is a sugar lover’s dream, featuring an array of decadent cakes, pastries, and flower-adorned milkshakes. Don’t miss their signature “Rose Latte” – a creamy latte topped with a fluffy cloud of rose-infused whipped cream and a delicate edible rose. It might be more photogenic than functional, but for those seeking a sugary escape with a side of visual indulgence, EL&N is the perfect pitstop.
12. The Hidden Gem: The Ninth (Birmingham)
The Ninth isn’t just a restaurant; it’s a hidden gem tucked away in Birmingham’s Jewellery Quarter. Housed in a former Victorian bank, the restaurant exudes a sense of understated luxury with its plush velvet booths and exposed brick walls. Chef Glynn Purnell, a Michelin-starred veteran, creates modern British cuisine with an emphasis on fresh, seasonal ingredients. Their tasting menus are a true culinary journey, showcasing unexpected flavor combinations and meticulous presentation. While it’s a splurge, The Ninth offers an unforgettable dining experience for those who appreciate culinary artistry.
So ditch the expectations of bland pub fare and venture into the exciting world of these unique UK restaurants. Whether you’re a thrill-seeker craving historical gastronomy or a sustainability warrior looking for zero-waste dining, there’s an unexpected culinary adventure waiting for you. | food |
https://fitnessnewswire.com/press-release/mission-driven-wellness-company-natreve-partners-with-perfect-day-inc-to-launch-first-ever-animal-free-whey-protein-powder-301426182/ | 2024-03-05T06:31:41 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707948223038.94/warc/CC-MAIN-20240305060427-20240305090427-00555.warc.gz | 0.924794 | 903 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__146520996 | en | VANCOUVER, BC, Nov. 17, 2021 /PRNewswire/ — Natreve, the mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest-quality products, has partnered with Perfect Day to create the first animal-free whey protein powder – MOOLESS. Offering the taste, texture and nutrition benefits of whey protein, MOOLESS is a protein powder for those looking to elevate their wellness journey while meeting their environmental and health ideals.
Made with Perfect Day’s animal-free whey protein, which is molecularly identical to conventional whey, MOOLESS delivers all of the nutritional benefits with a lower environmental footprint (made with protein that generates up to 97% fewer greenhouse gas emissions than conventional production methods). Perfect Day and Natreve came together through deeply shared values to create change through business by putting sustainability at the forefront. Their collaboration allows them to drive towards their shared goal of creating a kinder, greener tomorrow.
"Natreve is on a mission to provide wellness to everyone, inside and out. As the world’s first plastic and carbon neutral wellness company, we’re on a journey to become the most sustainable wellness brand on the globe. Our partnership with Perfect Day and the launch of MOOLESS allows us to provide even more options for consumers to invest in their health, while protecting the health of our planet," said Roland Radu, CEO of Natreve.
"We’re thrilled to partner with Natreve to marry their best-in-class wellness products with the nutritional and functional superiority of our protein. This new product line will appeal to their traditional whey protein and plant-based protein consumers alike and above all to anyone conscious about their health and the health of our planet," said Ryan Pandya, co-founder and CEO of Perfect Day, Inc.
Each serving of MOOLESS contains 20 grams of protein and a full-spectrum digestive enzyme to support performance and daily wellness. It is perfect for those who care about climate change and creating a better tomorrow while simultaneously looking to fuel their daily lives. MOOLESS will be available in four delicious flavors: Vanilla Bean Cupcake, Chocolate Fudge Brownie, Cookies and Cream, and Strawberry Shortcake. MOOLESS is set to launch with a major US national retailer in early 2022 as well as online at www.natreve.com.
About Perfect Day, Inc.
Founded in 2014 by bioengineers Ryan Pandya and Perumal Gandhi, Perfect Day is on a mission to create a kinder, greener tomorrow through the thoughtful use of biology. Leveraging expertise across biological engineering, food innovation, and consumer products, Perfect Day is helping companies big and small develop, scale, and commercialize next-generation products that satisfy consumers’ demands and champion a path toward a sustainable future.
The company’s flagship product, the world’s first precision fermentation protein, debuted in 2020. Instead of relying on cows, Perfect Day utilizes microflora to create proprietary animal-free protein. Perfect Day’s protein can be used across a range of products to deliver the same taste and texture without compromise. An ISO compliant, third-party reviewed life cycle assessment (LCA) found that Perfect Day’s whey protein reduces blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60%, compared to conventional production methods. To learn more, visit perfectday.com or follow along on Facebook, Twitter, Instagram, and LinkedIn.
Launched in 2019, Natreve is a mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest quality products, to help you Eat Right and Do Good. Natreve is proud to be the world’s first plastic and carbon neutral wellness company, with a vision to become the world’s most sustainable wellness brand. Protein powders include Whey, Vegan, and Keto options available in unique and decadent flavors such as French Vanilla Wafer Sundae, Fudge Brownie, and more. The Wellness Series offers science-backed drink mixes including Stress Less, Immune Strength, and Sleep Peaceful. To learn more, visit www.natreve.com, or follow along on LinkedIn, Facebook, or Instagram. | food |
https://ruomo.lib.uom.gr/handle/7000/797 | 2021-01-19T00:18:46 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703517159.7/warc/CC-MAIN-20210118220236-20210119010236-00054.warc.gz | 0.899117 | 434 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__138160979 | en | Please use this identifier to cite or link to this item:
|Title:||The effect of service recovery on customer loyalty: the role of perceived food safety|
FRASCATI::Social sciences::Economics and Business::Business and Management
|Source:||International Journal of Quality and Service Sciences|
|Abstract:||Purpose – This study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined. Design/methodology/approach – A survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling. Findings – According to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes. Practical implications – This study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety. Originality/value – This study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.|
|Appears in Collections:||Department of Business Administration |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated. | food |
https://www.neelamalaiorganics.com/website-builder | 2024-04-18T21:09:29 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817239.30/warc/CC-MAIN-20240418191007-20240418221007-00233.warc.gz | 0.953999 | 146 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__105406991 | en | Neelamalai Organics is a single estate, high mountain (2,000m/6,800ft) tea farm located in the Nilgiri Mountains. The high elevation, abundant monsoon rains and the rich soil of our location are ideal for growing tea. Nilgiri tea is known for being smooth and aromatic. Our farm is 100% organic and we practice sustainable agricultural methods. At the farm tea leaves are harvested by hand, immediately withered and then processed in small batches to ensure maximum freshness and highest quality.
We proudce Orthodox Leaf Grade Black Tea, Green Tea, White Tea from our own mini factory located within the farm.
Our teas are Organic India certified. | food |
https://owensborocenter.com/highland-elementary-student-inspires-new-menu-item-at-the-owensboro-convention-center/ | 2023-09-24T10:40:19 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506632.31/warc/CC-MAIN-20230924091344-20230924121344-00750.warc.gz | 0.960181 | 501 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__125587320 | en | Spectra, the providers of Venue Management and Food Services & Hospitality to the Owensboro Convention Center is excited to share a tasty new food item on the menu at the Artisan Café by Kentucky Legend® beginning on Monday, May 20!
In March, Spectra’s General Manager, Laura Alexander again participated in Highland Elementary School’s Leaders in the Workplace Day where students were asked to come up with ideas for the new item for the next year.
Those ideas were later discussed by the Spectra Food and Beverage team, and it was unanimously agreed that one student’s idea had the most delicious potential. The team crafted the idea, inspired by 5th Grade Highland Elementary School student, Addison Spurrier, into Addison’s BBQ Crunch Wrap. It will feature Kentucky Legend® ham, Cheddar cheese, pickles, BBQ sauce, and BBQ potato chips in a honey wheat wrap.
“Whenever I found out I won, I was super excited. I did not know what to say,” said Addison Spurrier, a 5th Grade Student at Highland Elementary. “I thought back to when we were given the challenge to come up with the new menu item, I thought about if anyone would like it. Also it was unique and original. Overall, I am super excited that my item will be on the menu for everyone to try and enjoy.”
“This is the second year we have partnered with Kentucky Legend® and Highland Elementary with great success,” stated General Manager, Laura Alexander. “ Last year we featured Alex’s B.L.T. Taco on the menu for a year, created in part by Highland Elementary School student, Alex Wilcox, and the Addison’s BBQ Crunch Wrap will replace that item on the menu for the next year.”
“We were so excited to attend Highland Elementary School’s talent show and surprise Addison with the news that she won. We know the recipe will be a hit at the Artisan Café!” said Brooklyn Maple, Brand Director with Kentucky Legend. “We love the creativity that comes from young minds, and we’re grateful for Spectra for facilitating this project.”
The Artisan Café by Kentucky Legend® is located on the first floor of the Owensboro Convention Center and is open Monday – Friday from 10am – 3pm and during special events. | food |
http://www.majorleagueeating.com/news.php?action=detail&sn=412 | 2017-04-30T12:58:21 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917125532.90/warc/CC-MAIN-20170423031205-00362-ip-10-145-167-34.ec2.internal.warc.gz | 0.949288 | 246 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__293839805 | en | Chestnut Sets New GoldenPalace.net Grilled Cheese Record: 47 in 10 Mins
Joey Chestnut continued his amazing rise in the eating world, downing 47 grilled cheese sandwiches in 10 minutes to win the GoldenPalace.net World Grilled Cheese-Eating Contest, setting a new world record in the process.
Second place was shared by Sonya Thomas and Patrick Bertoletti, who tied by eating 37 grilled cheese sandwiches apiece. In fourth place was Rich LeFevre.
The event took place at the Thomas & Mack Center in Las Vegas as part of the Arena Football League's Arena Bowl XX weekend.
Mike Justice won the amateur contest, but fell far short of the 37 grilled cheese sandwiches needed to win the $100,000 bounty for breaking the world record.
The previous world record of 36.5 sandwiches was held by Tim Janus, who did not compete in the open eating contest. Eater X squared off against AFL star Gear Gudmundson, who plays offensive line and defensive line for the New York Dragons, in front of the Arena Bowl Skills Challenge audience. Janus, who appeared to coast through the five-minute contest, downed 18 grilled cheese sandwiches. | food |
https://aupc.info/the-essential-laws-of-explained-2/ | 2023-09-26T08:23:58 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510179.22/warc/CC-MAIN-20230926075508-20230926105508-00451.warc.gz | 0.972942 | 637 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__113217771 | en | Meal preparation services, also known as meal kit distribution solutions, are a practical method to conserve energy and time at the dinner table. These companies deliver pre-portioned components that you merely set up into scrumptious meals. They are a fantastic alternative for busy individuals that do not have the moment or power to shop, chef, and also prep meals every evening. Some even give recipes as well as recipe cards to improve the procedure. These business supply a variety of healthy choices for every person, from vegetarians as well as vegans to those with special nutritional demands, such as gluten complimentary or reduced FODMAP. Numerous are likewise made with organic or neighborhood active ingredients, so you can be assured that your dishes are good for you. Several of the most effective dish kits and prep services are additionally cost effective. The expense of a dish prep service depends on the variety of dishes you desire and also exactly how often you require them. A lot of dish set services will certainly charge regarding $10-12 per offering, yet this can be more affordable than dining in a restaurant or at a dining establishment. If you’re brand-new to cooking, dish kits are a terrific choice. These meals are a convenient means to try new dishes as well as stay clear of the inconvenience of acquiring fresh active ingredients. They’re additionally a good way to build your cooking abilities. Many meal packages have a selection of fresh, high-quality active ingredients that you can consume at any time of day. Some are even low-calorie or low-carb. These sets are additionally a practical means to stick to a diet regimen, whether you’re preventing specific foods or trying to cut down on sugar. Dish packages are generally delivered to your door once a week, so you can intend your meals in advance and remain on track with your nutritional objectives. They’re likewise a great option for individuals that have allergic reactions or various other dietary restrictions that make it difficult to locate food they can endure. Some meal prep services also enable you to exchange out components to create meals that are particularly suited for your diet. One more method to enjoy fresh and also well balanced meal preparation is by signing up for a distribution solution like Fresh, Martha & Marley Spoon or Sun Basket. These services will certainly send you loads of healthy and balanced as well as yummy meals every week. The largest benefit of these meal preparation solutions is that they’re normally healthier than takeout or dining establishment meals. They commonly have reduced sodium, no saturated fats and also are high in nutrients. Some meal preparation companies even have a dedicated team of nutritional experts to aid you choose the best dishes for your diet plan. These are a fantastic alternative for individuals with clinical problems, such as diabetic issues, hypertension or heart disease, that can affect their ability to preserve a healthy and balanced diet. One of the very best aspects of these solutions is that they normally feature a big variety of recipes as well as part dimensions. They’re additionally an excellent option for those who have active schedules or are attempting to eat a healthy and balanced diet without investing way too much time in the cooking area. | food |
https://nutritiousbynaturedotblog.wordpress.com/2021/08/25/easy-3-bean-salad-recipe/ | 2022-07-04T23:40:53 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104506762.79/warc/CC-MAIN-20220704232527-20220705022527-00046.warc.gz | 0.904736 | 572 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__129270827 | en | In protest to the fact that Autumn is drawing near, this week I’m sharing my favorite summer recipe. It’s a simple, few ingredient salad that’s perfect for cookouts, labor-day parties, or really any occasion. Not to mention, it’s vegan/vegetarian friendly, and involves zero cooking! It’s also fairly filling on it’s own (due to the beans) so I personally love throwing some in a jar to pack for a healthy lunch on-the-go!
The other thing I love about this salad (other than the taste!) is how versatile you can be with the ingredients. The recipe down below is a variation of a salad that somebody else had brought to a family gathering- I loved it, but wanted to tweak it to fit my own preferences!
Along with the chickpeas, kidney beans, and cannellini beans, I choose to add diced pepper, cucumber, and onion simply because I think they all pair well together in terms of flavor. The original version contained corn, which I swapped for the cucumber- and sometimes I’ll switch up the color of the bell pepper just for fun too! The only veggie I wouldn’t recommend, are tomatoes- it might tweak the flavor profile a bit too much. Aside from that, it’s really customizable. Feel free to add whatever you like, and omit whatever you don’t!
- – 1 15 oz can of chickpeas
- – 1 15 oz can of kidney beans
- – 1 15 oz can of cannellini beans
- – 1 small red onion
- – 1/2 of a cucumber (de-seeded)
- – 1 bell pepper
- – 1 clove of garlic
- – 1/2 cup of fresh parsley
- – 1/4 cup olive oil
- – 1/2 cup red wine vinegar
- – 1/2 tbsp sugar (to balance the acidity of the vinegar)
- Open, and drain all three cans of beans. Rinse under cold water to avoid excess sodium intake*.
- Wash and dice the onion, pepper, cucumber, garlic, and parsley.
- Combine the beans and vegetables in a large bowl, and stir in the olive oil and vinegar.
- Add the sugar, and mix until ingredients are well combined.
- Chill, and serve! The salad should stay good in the fridge for about a week. I do not recommend freezing.
*If you prefer cooking your own raw beans to use, that works perfectly fine! I sometimes opt for that method to avoid excess sodium and preservatives, but using canned beans does cut down on the prep time considerably! | food |
http://www.nutritionunplugged.com/2012/07/overcoming-your-fear-of-fat/ | 2017-03-29T17:09:07 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190754.6/warc/CC-MAIN-20170322212950-00618-ip-10-233-31-227.ec2.internal.warc.gz | 0.954489 | 852 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__135322001 | en | Long demonized, dietary fats have made a break from the past, and I couldn’t be happier about it. Even so, the concept of good fats is an oxymoron for some folks. It’s just stuck in their heads that all fat is bad. But we’re a long way away from the old food pyramid that dumped all fat and oils into the tip with a warning to “use sparingly.” Now liquid oils and other good fats like nuts have earned a coveted spot on USDA’s MyPlate. For most adults, we should aim for 5-7 teaspoons of oils each day (which includes nuts, olives and avocados).
The topic of good fats was the focus of my latest blog for WebMD’s Real Life Nutrition. In the post, I talked about a new Purdue study that should make you think twice about buying a fat-free salad dressing. Researchers at Purdue found that a fat-free or low-fat salad dressing reduced the absorption of fat-soluble carotenoids – beneficial compounds in the salad such as lutein, lycopene, beta-carotene and zeaxanthin. So by buying some type of bottled fat-free dressing instead of mixing up your own vinaigrette with a luscious-tasting extra-virgin olive oil, you’re not only missing out on the benefits of the oil, you’re getting less out of the salad you just tossed. Plus, just think how much better it’s all going to taste with your own dressing.
The study’s lead author Mario Ferruzzi advised:
If you want to utilize more from your fruits and vegetables, you have to pair them correctly with fat-based dressings. If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables.
This is just another reason why it’s best not to assume that fat-free or low-fat is always better. Sometimes you’re not even saving calories, as this comparison chart illustrates, and the “low-fat” health halo could coax you into eating twice as much, as three recent studies from Cornell University have shown. You also need to look at the ingredients that were used in a product to replace the fat (maybe extra sugar or refined carbs, perhaps more additives). Even messages about eating a low-fat diet can backfire, as this overview from Harvard asserts:
One problem with a generic lower fat diet is that it prompts people to stop eating fats that are good for the heart along with those that are bad for it.
So that’s the big issue. We need to get over our fear of fat so we won’t miss out on the multiple benefits of “good fats.” And we need to get past the idea that low-fat is always better. Here are some suggestions from Cornell University’s Food and Brand Lab on how to avoid the low-fat trap:
- Pay attention to the calorie count of foods, particularly low–fat foods. When researchers went to a grocery store and looked at the fat and calorie content of various packaged foods, they found that although the low–fat versions of these foods have 59% less fat than the regular versions, the drop in calorie content is only 15%, which is not large enough to justify our increased consumption.
- Understand what claims like “low–fat” and “reduced fat” really mean, and be sure you’re looking at serving sizes on the label.
- Consider buying regular or full–fat versions of snack foods instead of the low–fat ones if you think you’ll still be tempted to overeat. This is especially important for overweight people who showed a strong tendency to overeat low–fat foods, regardless of serving size labels. Also, some research shows that the ingredients companies use to replace the fat can actually make you hungrier, causing you to overeat.
Image courtesy of Selfish Vegan on flickr | food |
https://anglonordickitchen.com/2018/09/30/raspberry-baked-porridge/ | 2021-01-18T22:34:31 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703517159.7/warc/CC-MAIN-20210118220236-20210119010236-00270.warc.gz | 0.931824 | 139 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__112300535 | en | A healthy and delicious way to start the day. We often start our Sundays with a big bowl of porridge, however sometimes it’s nice to spice things up. This baked porridge tastes like cake and I can’t think of a more suitable breakfast on a crisp Sunday morning. This recipe serves three.
100g porridge oats
200ml Greek yogurt
A pinch of ground cardamom
Grease three ramekins and heat your oven to 200°C
Mix all the ingredients together and transfer to the ramekins
Bake for 30 minutes or until your kitchen is smelling irresistible
Serve as they are or with a few extra berries and yogurt | food |
https://www.faith.sa.edu.au/news/support-from-barossa-co-op-proves-fruitful | 2024-02-27T11:35:36 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474674.35/warc/CC-MAIN-20240227085429-20240227115429-00053.warc.gz | 0.964498 | 230 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__45682588 | en | Support from Barossa Co-Op proves fruitful
Faith Junior School was delighted to once again receive a bronze sponsorship from Barossa Co-Op with funds used to plant additional fruit trees to add to the selection of growing seasonal fruit on-site for our Sustainable Outdoor Learning Environments (SOLE) program.
“Last year it was suggested by some of the school students that we needed more fruit trees around the school. Currently we have some citrus, fig, quince, loquat, pomegranate, and olive trees, but we did not have any of the summer fruits. So, we decided to purchase some barrels and miniature fruit trees. With the money from Barossa Co-op, we purchased 2 apple trees, an apricot tree, a peach tree and a nectarine tree. These were planted on the 21st of June with the help of our Environmental Ministers, Cara and Sianna. Hopefully in the next few years, the students will be able to taste the fruits and use the produce in our cooking lessons.”
Annabel Biagi, teacher and SOLE Coordinator | food |
https://bbqbeat.libsyn.com/2017/01 | 2020-07-02T18:50:09 | s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655879738.16/warc/CC-MAIN-20200702174127-20200702204127-00122.warc.gz | 0.9562 | 114 | CC-MAIN-2020-29 | webtext-fineweb__CC-MAIN-2020-29__0__209468259 | en | Hello BBQ Beat Podcast Fans! This page provides a simple listing of the podcast episodes I've published to date. Listen at your leisure, and please... share with folks you think might also be interested!
The BBQ Beat is a BBQ Podcast hosted by Kevin Sandridge out of Winter Haven, Florida. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking - this is the barbecue podcast for you. | food |
http://okadajapaneserestaurant.com/?attachment_id=283 | 2021-07-31T06:45:58 | s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154053.17/warc/CC-MAIN-20210731043043-20210731073043-00373.warc.gz | 0.925447 | 111 | CC-MAIN-2021-31 | webtext-fineweb__CC-MAIN-2021-31__0__10955968 | en | Being in Yakitori Taisho made me feel like I was transported back to Japan. The scviree was friendly here, the portions generous, and other items on the menu looked intriguing. I ordered five skewers of pure deliciousness. I also loved the chicken gizzards and scallops wrapped in bacon. I’ll be back to try out the squid and kim chee paired with onions. Sounds tasty!
Thank you for trying out!
Your email address will not be published. Required fields are marked * | food |
https://www.omegahospitals.com/cancer_and_nutrition | 2023-12-06T02:01:46 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100575.30/warc/CC-MAIN-20231206000253-20231206030253-00514.warc.gz | 0.960608 | 820 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__195756726 | en | Good nutrition can help them maintain strength, energy, and overall well-being during and after cancer treatment. At Omega Hospitals, we emphasize on the importance of eating a healthy and well-balanced diet as it is an important part of cancer treatment and recovery.
In this blog post, our expert doctors discuss the importance of nutrition for cancer patients and provide tips on healthy eating and recipe suggestions.
It is important for cancer patients to eat a balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients that can help boost the immune system, promote healing, and reduce the risk of infection.
Eating a diet that is rich in fruits and vegetables, particularly those that are high in antioxidants and phytochemicals, can help reduce the risk of developing cancer and improve the effectiveness of cancer treatment.
Protein is also an important nutrient as it helps to repair and rebuild tissue, maintain muscle mass and boost the immune system. It is recommended that they consume enough protein from lean sources such as fish, poultry, and legumes.
During cancer treatment, cancer patients may experience side effects such as nausea, vomiting, and loss of appetite. In these cases, it is essential they eat smaller and more frequent meals, and to choose foods that are easy to digest and high in calories, such as nuts, seeds, and avocados.
Here are some locally-renowned recipe ideas that can help patients with cancer get the essential nutrients they need:
Sambar with steamed vegetables: This traditional South Indian dish is made with a lentil-based broth and is a great source of protein and fiber. It can be served with steamed vegetables such as carrots, beans, and okra for added nutrition.
Idli and Sambar: Idli is a steamed rice and lentil cake that is a staple in South Indian cuisine. It is easy to digest and is a good source of carbohydrates and protein. It can be served with a side of sambar for added flavor and nutrition.
Vegetable Raita: This dish is a yogurt-based condiment that is often served as a side dish with South Indian meals. It is made with mixed vegetables and yogurt, providing a good source of protein and calcium.
Pongal: This is a traditional South Indian breakfast dish made with rice, lentils, and vegetables. It is a nutritious and comforting dish that is easy to digest and provides a good source of protein, carbohydrates and minerals.
Dosa: Dosa is a popular South Indian dish made with a fermented batter of rice and lentils. It can be filled with a variety of vegetables, and it is a good source of protein and carbohydrates.
Coconut Chutney: This is a traditional South Indian accompaniment made from grated coconut, green chilies, and ginger. It is rich in healthy fats and provides a good source of vitamins and minerals.
Vegetable Korma: This is a delicious and creamy South Indian dish made with mixed vegetables, coconut milk, and a blend of spices. It is a good source of protein, healthy fats and a variety of vitamins and minerals.
Lemon Rice: This is a simple and easy to make dish made with cooked rice and lemon juice. It is a good source of carbohydrates, and the lemon juice adds a good source of Vitamin C
In addition to these recipe ideas, Omega Hospital’s expert doctors, with years of focused expertise in cancer care, advise that it is important for cancer patients to stay hydrated by drinking plenty of water and fluids. Consultation with a registered dietitian or healthcare provider ensures dietary needs are being met during cancer treatment.
Cancer patients should aim to consume a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats, and stay hydrated by drinking plenty of water and fluids. By following these tips and trying out these recipe ideas, they can better support their overall well-being and recovery. | food |
http://allthebestwithzita.com/2019/03/one-spain-two-continents/ | 2020-04-04T17:14:04 | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370524604.46/warc/CC-MAIN-20200404165658-20200404195658-00060.warc.gz | 0.976271 | 1,443 | CC-MAIN-2020-16 | webtext-fineweb__CC-MAIN-2020-16__0__228746508 | en | One of the ports on the itinerary for my 11-night Mediterranean cruise on Holland America Line’s Oosterdam was Ceuta, Spain. I have to admit that I never heard of this city so I did spend a bit of time reading about it before we arrived. Located on the North Coast of Africa between the Mediterranean Sea and Atlantic Ocean, this tiny 7 square mile peninsula was captured by the Portuguese in 1415 and ceded to Spain in 1668. It shares its Western border with Morocco and has been a fortified strategic location since ancient times.
We arrived on a gorgeous and hot day and the tiny city sparkled. I met Antonia (Toni) from the local tourist board who told me she was chosen to help since she’s pretty much the only one that speaks English in her office 😊. She was excited to take part in our filming and had some tasty spots planned out. But first, we drove up the hillside to Monte Hacho, from where you could see views of Spain as well as Morocco. On a clearer day we could have seen the Straits of Gibraltar too!
We drove back into the old town and had a walk through the Central Market normally filled with stall after stall of interesting fish and seafood. But, it was Ramadan and since there are many Muslims in Ceuta, most of the stalls were closed. We did manage to find a few to taste and review, however, and the hospitality displayed was exceptional. However, the non-Muslims were still hungry and at Café La Perla devouring churros and tostadas. I tried both, as well as a thin grilled bread topped with a tomato paste spread.
Before our next eating destination, Tony wanted me to see one of the symbols of the modern side of Ceuta at the Parque Maritimo del Mediterraneo. This is a place with gardens, palm trees, swimming pools and is an oasis for people to come to relax. I was so tempted to dive in to the incredibly inviting looking swimming pool but, oh well, not enough time (and no bathing suit either).
From there it was tapas time, and Tony brought me to a very modern and exciting gastro bar called El Albedrio. Here, the different tapas are laid out on display so that one could easily point and choose. Tony and I shared a few specialties as well as a glass of local white wine. We walked down the street to Taberna La Trastienda, a much more traditional establishment with an outside seating area along with the small bar inside. The place was packed, but they made room for us to try one of their recommended fish specialties. As it was time to leave, the owner came by and I was able to thank him for his hospitality.
As we drove back to the ship passing the many interesting buildings and monuments of the old town mixed with the beautiful beaches and parks of the more modern side of the city, I couldn’t help but wonder why this is not more of a tourist destination.
I have been to the Andalucia region of Spain before but never to the historic city of Almeria. This is the next stop on the MS Oosterdam and where I have around 6 hours to find out why it’s becoming such a popular holiday destination.
After disembarking the ship, I meet with my guide for the day, Virginia Maria Chocarro Cervino (she tells me to call her Maria). She first wants me to experience a typical breakfast in Almeria and so we head into town and the Central Market area for some churros and chocolate at Bar Barea. If you don’t know what a churro is, it’s a fried doughy pastry type that here is served round and spiral-shaped. The idea is to dip it into the hot chocolate and eat it. It’s decadent and delicious and I could only have a bite or two before surrendering to my crew to finish. We then made our way into the central market full of interesting fish and seafood dishes. You can pick out a fish and the market person will filet, debone, slice or whatever you want them to do for no extra cost.
One of the most important sites in Almeria is the Alcazaba Fortress, built by the Caliph of Cordoba around 955 AD when the area was ruled by Muslims. Three walled areas make up the fortress. The first was for living quarters that is now gardens and pools. The 2nd was for the king’s residence and the 3rd was added by the Christians when the Catholics occupied the area. It was worth the big climb up for the magnificent views of all the city and the port below.
Maria then arranged for me to meet with Chef Jose Torrente of Restaurant Catedral where he has prepared an outdoor cooking demonstration. Located in the historic center at Catedral Square, it was quite something to be standing out on the beautiful patio with the cathedral’s tower looming over us as he made his special cold tomato soup called Salmorejo. Different than gazpacho, this soup is made with tomatoes, red pepper, garlic, bread, olive oil, vinegar, salt and ham with chopped egg for garnish. It’s creamy and cooling on a hot July day. He then prepared one of his favorite tapas with a local St. Peter fish fried in a thin pasty and served with a garlicky white sauce and tomato jam. We all got to have some as well as a thirst-quenching glass of white wine from the winery of Cristina Calvache.
We continue our eating journey with a walk through the narrow, twisty streets to La Mala Bar, a super busy, funky looking little place where Maria says the tapas are incredible. Owner Pablo Asensio is there to assure we get the best and we manage to squeeze ourselves in to get a nice cold beer while we wait for the dishes to come out. He keeps bringing dish after dish, from seafood to meat and finally a very special dish, a truffle omelette that is a larger plate than the normal tapas. This is a raciones, a plate you share and pay for in Spain, whereas tapas are generally free and are small plates served along with your drink.
From here Maria wanted me to see the Moorish influence in Almeria so we went to Aljaima Restaurant for some traditional Moroccan/Spanish food. While we started out with just a plate of pastries and teas, owner Mustafa Fazouli was kind enough to bring out their award winning couscous dish as well as some local red wine. What was meant to be a dessert stop turned into yet another feast (lucky me and crew!).
As if the day wasn’t complete enough, outside the restaurant was a 1966 convertible jaguar to take me back to the ship, dropping me at the dock in style! | food |
https://minabrookson.wordpress.com/2017/03/17/jamie-olivers-wild-rice-brussels-sprouts-salad-done-my-way/ | 2018-06-25T17:51:25 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267868237.89/warc/CC-MAIN-20180625170045-20180625190045-00401.warc.gz | 0.93274 | 853 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__90884271 | en | Eating this salad is like picking wildflowers in the mountains. A mouthful of this zesty, sweet, crunchy dish and you’d swear you can feel the fresh air pinching at your cheeks as you pluck yet another gorgeous flower.
You’d imagine it to be cool and dewy, yet sunny and glorious up in the mountains where you’re certain that the most magical of wildflowers grow, right?
Anyway, if you’re curious, here’s the recipe that I tweaked to arrive at this glorious result.
What did I do differently? Well, for a start, I halved the recipe size and didn’t use radish. (I wasn’t convinced that the radish wouldn’t overpower the more subtle flavours.)
I also switched out the cranberries/raisins for pomegranate.
I love the fresh berry burst of those ruby-like seeds. There was a pomegranate tree at a house I lived in as a kid. I don’t think it ever produced more than one fruit at a time. That didn’t bother me; I thought it was pretty great in its singular magnificence.
I could climb into that memory and stay for a while. But, let’s move on.
De-seeding the pomegranate was a mystery to me, though. Thankfully, this handy little video set me on the right track. I used a wooden cocktail muddler, which was super effective in place of the spoon.
I took Jamie’s lead with the herbs and kept basil in there. But, I branched out to Thai basil for its almost floral aroma and strong anise flavour, and combined it with sweet potato shoots and ngo gai (aka sawtooth coriander).
The tweak I’m most proud of is the addition of kiwano (of which I only used half).
I’m fond of a browse through the delectable freshness of the fruit and veg store. Surprise discoveries like this are the best!
This unusual fruit became part of the dressing. I cut it in quarters lengthways and scooped out the seedy jelly.
It was strange, let me tell you, but it smelled nice and fresh—grassy, even—and tasted divine. A little like a hybrid of tamarillo and melon. That’s what I think, anyway.
I added almond flakes for nutty crunch and kale chips for light crispiness.
How do you make kale chips? It’s easy:
- Wash and dry the kale.
- Cut the leaves from the stems (including the stem in the middle of the leaf).
- Place the kale pieces on a baking tray.
- Coat the kale with oil and salt.
- Cook in a preheated oven at 180°C for about 20 minutes.
All of the rest, I prepared according to the recipe. Although, I did ignore Jamie’s suggestion to slice the Brussels sprouts with a mandolin. The sprouts are too small to cut safely (with or without the hand guard). Using a food processor, or—to be terribly old fashioned—slicing them with a knife works just fine.
Here’s how I made the finished dish look so damned good:
- place the mixed herbs around the edge of the plate,
- add the Brussels sprouts, red onion, wild rice and kiwano combo to the middle,
- sprinkle pomegranate seeds around the edge,
- do the same with almond flakes,
- top with some kale chips and sea salt,
- and, for a nice finishing touch, drizzle the salad with extra virgin olive oil.
There you have it, with subtleties of the lemon and kiwano dressing, occasional bursts of red onion over the herby base, and little sparks of sweet pomegranate over the mildly earthy flavour of wild rice, this super tasty salad dances across your palate. | food |
http://thesugar-coated.blogspot.com/2012/05/buffalo-chicken-cupcakes.html | 2019-04-19T01:23:32 | s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578526923.39/warc/CC-MAIN-20190419001419-20190419023419-00527.warc.gz | 0.941072 | 657 | CC-MAIN-2019-18 | webtext-fineweb__CC-MAIN-2019-18__0__34970110 | en | cupcakes dinners seem to be a regular thing in our house lately. i just can't resist. they're so stinkin' cute and the options for ingredients are endless. if you're really eager to try some yourself, i highly recommend checking out Emily Bites for some genius recipes! this chick has the most creative dinners mashed into cupcake form. just awesome. i am officially obsessed.
anyone who knows me is fully aware of how much i adore spicy things. if we're being completely honest, i actually tote around a bottle of Texas Pete in my lunch bag when i head to work. guys, you never know when you may need to toss some of that heavenly sauce on top of something. i load it on chips... on eggs... on spaghetti... the list goes on and on.
this spicy buffalo chicken "cupcake" is superb. it's gooey with layers of cheese. it's got that zing from the buffalo sauce. plus the crispiness from the wonton wrappers. if you haven't gotten familiar with a wonton wrapper, i strongly suggest keeping a package in your fridge at ALL times. you won't be sorry.
these would be great at your next football party, cookout, book club meeting.. you name it. just be careful and don't go too hot with the buffalo sauce. i had a moron moment and bought the "red hot" buffalo sauce and had my husband in tears after he ate the first one of these. oops.
(recipe adapted from Emily Bites)
2 cups cooked boneless, skinless chicken breast, chopped up into small pieces (to make it even easier, you could buy a rotisserie chicken!)
4 Laughing Cow Blue Cheese wedges, chopped into small bits
3 T Buffalo wing sauce (I use Frank's Red Hot Buffalo sauce in "Classic Buffalo")
16 wonton wrappers (typically found in the produce section)
1/2 shredded cheddar cheese
1/2 pepper jack cheese
The How To:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar and jack cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin
There's a few more dinner cupcakes on the horizon. One for the next post and who knows when else. Maybe one I can add Texas Pete to?!?
Anybody have some awesome Buffalo Chicken recipes I should try? Love to hear from ya!
love.love.love & happy baking! | food |
http://www.danosonseneca.com/privateevents.html | 2018-02-25T23:05:29 | s3://commoncrawl/crawl-data/CC-MAIN-2018-09/segments/1518891817523.0/warc/CC-MAIN-20180225225657-20180226005657-00486.warc.gz | 0.875516 | 245 | CC-MAIN-2018-09 | webtext-fineweb__CC-MAIN-2018-09__0__45329755 | en | Dano's Heuriger on Seneca is the
perfect location for intimate occasions. Set along
the shores of Seneca Lake in the beautiful wine country
of the Finger Lakes of New York, Dano's offers a warm
and elegant environment for you to celebrate with
family and friends.
Wine Receptions - Dano's hors d'oeuvres
are distinct for their creativity and seasonality.
The restaurant can accomodate up to 90 guests for
Tasting Dinners - Dano's can accommodate
up to 75 guests for seated dinners. Chef Dano Hutnik
and pastry chef Karen Gilman work intimately with
the host to create a menu that is an expression of
Outdoor Terrace - In the summer months,
our outdoor terrace is a tranquil oasis along the
shores of Seneca lake, with seating for up to 60 guests.
Weddings at Dano's - Chef Dano Hutnik
and pastry chef Karen Gilman will work to create a
memorable custom menu for your wedding day. Dano's
can accommodate up to 150 guests in the summer months
and up to 90 guests in the winter months. | food |
http://investwalthamforest.com/profile/297/Wanis-Foods | 2019-02-17T06:10:30 | s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247481624.10/warc/CC-MAIN-20190217051250-20190217073250-00430.warc.gz | 0.91923 | 235 | CC-MAIN-2019-09 | webtext-fineweb__CC-MAIN-2019-09__0__46446802 | en | Company type: Food and drinks
Wanis International Foods is one of the UK’s leading distributors of World Food & Drink. Headquartered in a 120,000 sq. ft. state-of-the-art depot in Waltham Forest, east London, it sells over 8000 different products from all of the world including Africa, the Caribbean, South America, Asia and the Far East. Wanis' customers include all the UK’s major supermarkets, wholesalers and independent retailers of all shapes and sizes. It serves a variety of customers across the foodservice sector from small ethnic restaurants and caterers, to much larger organisations. And it's not just importing anymore, Wanis now export to over 23 countries around the world.
In 2014 Wanis reached a milestone; its 50th anniversary. Over this time Wanis has grown from a small retail operation into a leading World Food and Drinks distributor. What hasn’t changed however is its passion for good food and its commitment to customer service. And Wanis is still a family business (albeit a much bigger family).
Golden Business Park
T: 020 8988 1100 | food |
https://st-thomasparish.org/lenten-guidelines | 2017-04-30T01:15:00 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917123635.74/warc/CC-MAIN-20170423031203-00144-ip-10-145-167-34.ec2.internal.warc.gz | 0.960016 | 203 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__301332004 | en | Abstinence from Meat
Ash Wednesday and Good Friday are days of fasting and abstinence from meat. In addition, every Friday in Lent is a day of abstinence from meat.
Abstinence from the meat from any warm-blooded animal is observed by all Catholics 14 years old or older. There is no upper age limit to the obligation to abstain from meat on Ash Wednesday, Good Friday, and the Fridays of Lent. This obligation prohibits the eating of meat, but does not prohibit the eating of eggs, milk products, and condiments of any kind, even if made with animal fat.
Fasting means limiting oneself to one full meal on Ash Wednesday and Good Friday. Catholics who have reached the age of 18 are obligated to fast on these two days until they have reached their 60th birthday. Two additional smaller meals are permitted if necessary to maintain strength. The two smaller meals together may not equal one full meal. Moreover, eating solid foods between meals on Ash Wednesday and Good Friday is not permitted. | food |
https://chaffinchbooks.co.uk/2021/10/28/harvesting-the-squash-or-is-it-squashes/ | 2024-04-22T09:18:57 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818105.48/warc/CC-MAIN-20240422082202-20240422112202-00861.warc.gz | 0.950707 | 461 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__77556399 | en | October feels like the end of the growing season in the French vegetable plot. We have cleared the tomato, aubergine and pepper plants, harvested the potatoes and onions and the earth is ready to rest over winter. The final job is to plant a few leeks then pick the autumn squash.
Squash seedlings are planted out in late spring, carefully spaced as we know how far they will spread. For a few weeks they look delicate, as if all of their energy is channelled into the development of roots. You turn your back and the plants have started to run, entwining with each other as they go, producing wide, flat leaves that jostle for position.
By midsummer, they are confident and tough with spiny stems that prickle if you take hold of them. After the flowers have bloomed, we begin to notice the fruit; orange and green pumpkins, pale brown butternut squash and yellow spaghetti squash.
It’s fabulous to lift squash you have grown and feel the weight of them. Years ago, I recall growing a giant pumpkin in the Balderstone School garden which needed a wheelbarrow to transport it to the kitchen. Our enthusiastic cook made some delicious soup for the children and staff.
Cooking squash is easy and there are plenty of recipes for soups and stews and roasts. The hardest task is cutting open a large pumpkin with its leathery skin. A sharp knife and a solid board are essential and care is needed to keep fingers out of the way.
Once the squash is cut in half, scrape out the seeds and strings and roast the two halves skin-side up. The flesh will be easy to scoop out. One of the most fascinating squash is the spaghetti squash. Don’t scoop this with a spoon, scrape with a fork and it will separate in strands, looking remarkably like spaghetti!
On a wordy note, the plural of the word ‘squash’ can be with or without es. If it’s countable: I bought three squashes for Halloween, it is with es. If it’s general: I used some squash in a soup, it is without the es.
Tastes as good either way! | food |
https://sonomafarmcopacking.com/blog/sonoma-farm-co-packing-the-ideal-choice-for-bbq-sauce-co-packing/ | 2024-04-13T18:48:28 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816832.57/warc/CC-MAIN-20240413180040-20240413210040-00334.warc.gz | 0.916443 | 750 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__112057449 | en | We at Sonoma Farm Co-Packing stand out as a leading co-packing company, specializing in the production of high-quality artisanal food products. Our expertise, state-of-the-art facilities, and commitment to excellence make us an ideal partner for businesses seeking to have services from a professional BBQ sauce co packer.
Exceptional Expertise in Sauce Production
Sonoma Farm Co-Packing boasts extensive experience and expertise in sauce manufacturing. Our team comprises skilled professionals well-versed in the intricacies of creating premium-quality BBQ sauces. From sourcing ingredients to perfecting recipes and ensuring consistency, our expertise shines through each batch produced.
State-of-the-Art Facilities and Equipment
At Sonoma Farm, cutting-edge facilities and equipment are integral to their operations. We maintain modern production facilities equipped with advanced machinery tailored for sauce production. These resources allow for precise blending, cooking, and packaging processes to meet the highest industry standards.
Customized Solutions and Flexibility
One of our strengths lies in its ability to offer customized solutions and flexibility to their clients. We understand that each BBQ sauce has unique characteristics and requirements. Whether it’s adjusting recipes, accommodating specific packaging needs, or scaling production volumes, our flexibility ensures tailored solutions.
Commitment to Quality and Safety
Quality and safety are non-negotiable at Sonoma Farm Co-Packers. We adhere strictly to stringent quality control measures and maintain certifications like HACCP and FDA compliance, ensuring that every bottle of BBQ sauce meets or exceeds industry standards for safety, consistency, and taste.
Innovative Packaging and Labeling Expertise
We excel in packaging and labeling expertise. We offer guidance and support in packaging design, material selection, and label creation, enhancing the visual appeal of the BBQ sauce while complying with labeling regulations. Our innovative approach ensures products stand out on shelves.
Emphasis on Local and Quality Ingredients
Using locally sourced, high-quality ingredients is a hallmark of Sonoma Farm’s commitment to excellence. We prioritize sourcing fresh, natural, and premium-quality ingredients whenever possible, ensuring the finest flavors and maintaining the authenticity of their BBQ sauce recipes.
Transparent Communication and Collaboration
Sonoma Farm Co-Packing prioritizes clear and transparent communication with its clients. We foster collaborative partnerships, keeping clients informed at every stage of the co-packing process. This open communication ensures alignment with client expectations and facilitates a smooth and efficient production process.
Sustainable and Environmentally Friendly Practices
Environmental responsibility is a core value at Sonoma Farm. We strive to minimize our environmental impact by implementing sustainable practices, such as waste reduction, energy efficiency, and eco-friendly packaging options, aligning with the values of businesses aiming for sustainable production.
Testimonials and Client Satisfaction
The satisfaction of our clients speaks volumes about Sonoma Farm’s reputation. Numerous testimonials and positive reviews from businesses we have collaborated with underscore our reliability, professionalism, and commitment to delivering exceptional co-packing services.
Choosing Excellence in Co-Packing
Sonoma Farm Co-Packing’s’ unwavering dedication to quality, expertise in sauce production, commitment to safety, and flexibility in customizing solutions make us the premier choice for co-packing BBQ sauce. Our state-of-the-art facilities, innovative packaging, and sustainable practices further solidify their position as an industry leader, offering businesses the assurance of superior co-packing services and the opportunity to elevate our BBQ sauce products to new heights. Collaborating with us ensures not just a co-packer, but a strategic partner invested in the success of their clients’ products. | food |
http://thefashionablephysician.com/2016/09/09/carrot-cake-oatmeal/ | 2017-12-16T01:15:44 | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948581033.57/warc/CC-MAIN-20171216010725-20171216032725-00637.warc.gz | 0.896409 | 357 | CC-MAIN-2017-51 | webtext-fineweb__CC-MAIN-2017-51__0__87107242 | en | - 1 cup grated carrot
- 2/3 cup rolled oats
- 2 tablespoons raisins
- 1 1/2 cups soy or almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon honey
- Greek yogurt (Oikos® or PC Skyr)
At the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!
Mix the oats, raisins, 1/2 cup soy or almond milk (or whatever kind of milk you’d like).
Store this mixture in an airtight container overnight.
This recipe will make two servings, so only use half of the mixture for this next step. The next morning (or whenever you want to eat it), combine the carrot-oat mixture (again, half of what you prepared the night before) with 1/2 cup of milk, vanilla, cinnamon, and honey in a small pot over medium heat.
Stir for about 4-5 minutes. It should now be gooey and warm and delicious! A generous dollop of greek yogurt tastes like the cream cheese icing you’d find on an actual piece of carrot cake. I like Oikos® greek yogurt or PC brand Skyr greek yogurt, which is so thick and creamy and packed with protein. You could also top this with your favourite nut butter. | food |
https://heritagedeliandcafe.com/ | 2022-06-30T14:09:35 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103821173.44/warc/CC-MAIN-20220630122857-20220630152857-00501.warc.gz | 0.939809 | 103 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__100170382 | en | Thank you for visiting our website!
We've been serving the residents of Southbury since 2004.
On October 11, 2021, we have moved to a nearby location at the Southbury Green Plaza, 775 Main Street South, Southbury, CT
Our policy still remains to provide you with quality foods using premium brands at unbeatable prices.
775 Main Street South
Southbury, Connecticut, 06488
Monday - Saturday: 7am - 5pm | food |
https://sangamonil.gov/departments/m-r/public-health/food-service | 2024-04-17T12:11:55 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817153.39/warc/CC-MAIN-20240417110701-20240417140701-00202.warc.gz | 0.939661 | 387 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__202239231 | en | Certified Food Manager Course
If you are considering opening a new restaurant or have questions about food safety for an existing facility, please call and speak with one of our environmental inspectors at 217-535-3145.
Proctored exams are offered by appointment. Please contact (217) 535-3145 to schedule an exam.
8-Hour Certification Course
Restaurants are required to employ a minimum number of staff (depending on the food establishment’s risk category) certified in the 8-Hour Certified Food Manager course. The 8-hour, 2-day program, is offered several times a year for a fee of $125.
Once the course is finished, a final exam must be successfully completed with a passing score. The certificate is valid for 5 years.
To enroll, print, complete, and return the 8-Hour Registration Form with $125 to SCDPH two weeks prior to the first course date. Once enrolled, participants will not be notified again unless class is cancelled or changed, so plan to attend on the scheduled dates.
For more information call 217-535-3145.
Approved Food Handler Courses
Food employee or food handler means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. Food employee or food handler does not include unpaid volunteers or temporary events. Those employees working in food service establishments (inclusive of bars and event venues) that are NOT certified food managers are required to complete food handler training.
Allergen Awareness Training
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement.
New regulations go into effect January 1, 2018. Enforcement begins July 1, 2018. For further details visit the Illinois Department of Public Health's Allergen Awareness page. | food |
http://www.businessnews.pw/2012/10/learning-little-bit-about-pa.html | 2019-12-16T09:00:23 | s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575541318556.99/warc/CC-MAIN-20191216065654-20191216093654-00283.warc.gz | 0.959214 | 305 | CC-MAIN-2019-51 | webtext-fineweb__CC-MAIN-2019-51__0__61683716 | en | Pennsylvania Winery Association (http://www.pennsylvaniawine.com/)
The PA Winery Association is a non-profit trade association organized to:
- assist in providing markets for our members
- provide assistance in developing merchandising materials, publicity, promotion & marketing effort to increase Pennsylvania wine sales
- provide forums for the exchange of information & experience among members
- sponsor & support legislation & regulations that will benefit PA's wine industry and to oppose those which will be detrimental.
Farm to City (farmtocity.org)
Farm to City is a Philadelphia- based program whose goal is to unite communities, families, and farmers year-round through locally grown food. In 2012, Farm to City will operate 16 farmers' markets including 12 established markets, 2 existing markets in new locations, and two new markets. In addition to a wide variety of fruits and vegetables, many of the markets feature meat, poultry, eggs, and dairy products from pastured animals.
Farm to City also offers use of its website and administrative web tools to any organization that would like to run a local food buying club or CSA in its own community. Farm to City is committed to the promotion and proliferation of viable, self-sustaining local food networks across the country. The affiliate program is designed to help organizations start and manage a local buying club or CSA.
Are you a member of either one of these organizations? How have they helped you market your products or learn about your industry? | food |
http://www.mresupply.com/product/month-long-supply/ | 2015-12-01T14:35:55 | s3://commoncrawl/crawl-data/CC-MAIN-2015-48/segments/1448398468233.50/warc/CC-MAIN-20151124205428-00324-ip-10-71-132-137.ec2.internal.warc.gz | 0.931128 | 437 | CC-MAIN-2015-48 | webtext-fineweb__CC-MAIN-2015-48__0__178271792 | en | Month Long Supply (With Heaters)
MRE Quick Facts
- 5+ year shelf life.
- Compact, light, easy to pack.
- No cooking, heating, water or preparation required.
- Can be eaten hot or cold.
- 1200 - 1300 Calories per meal.
- High energy and good nutrition.
- Fresh off the production line. The shelf life is YOUR shelf life!
This package includes:
- 60 Main Entrees
- 60 Heaters
- 60 Sides
- 60 Desserts
- 60 Crackers
- 60 Jelly Packs
- 60 Spreads
- 60 Beverages
- 60 Instant Coffee
- 60 Accessory Packs (Salt / Pepper, Spoon, Napkin Etc.)
This discounted Month Long Supply of MRE's is enough to sustain a person for 30 days and includes 5 cases of MRE's with heaters. 60 meals in total, this supply will protect you against many of life's emergencies and natural disasters.
These MRE's (Meals Ready to Eat) just like the US military rations that our soldiers use every day to provide them with the energy and nutrition they need in the field. They are made by Sopakco, the leading manufacturer of MRE's for the military. Each food item is enclosed in an aluminum pouch with polypropylene laminate that makes them remarkably durable while maintaining a lightweight and compact enclosure. These meals are the perfect way to prepare for all types of emergencies and are a perfect addition to 72 hour and auto emergency kits. They are also a great addition to any long term food storage plan and are great for hunting and camping too! Just grab them and go, knowing you have a delicious meal in hand.
While MRE's can be eaten cold we highly recommend purchasing the MRE heaters with your meals. They are an inexpensive add on and only require about a tablespoon of water to warm your MRE meal by chemical reaction in a matter of minutes, no fire or gas stove needed. It can make a difference in moral and lets face it, a hot meal is better than a cold one any day! | food |
http://blaquefiregoddess.blogspot.com/2011/05/foods-that-promote-hair-growth.html | 2018-06-20T09:21:28 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267863516.21/warc/CC-MAIN-20180620085406-20180620105406-00371.warc.gz | 0.930471 | 350 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__6928878 | en | Healthy Hair Food No. 1: SalmonWhen it comes to foods that pack a beauty punch, it's hard to beat salmon. Loaded with omega-3 fatty acids, this high-quality protein source is also filled with vitamin B-12 and iron.
"Essential omega-3 fatty acids are needed to support scalp health," says Andrea Giancoli, MPH, RD, a dietitian in Los Angeles and a spokeswoman for the American Dietetic Association. "A deficiency can result in a dry scalp and thus hair, giving it a dull look."
Vegetarian? Include one or two tablespoons of ground flaxseed in your daily diet for some plant-based omega-3 fats.
Healthy Hair Food No. 2: Dark Green VegetablesPopeye the Sailor Man didn't eat all that spinach for healthy hair, but he could have. Spinach, like broccoli and Swiss chard, is an excellent source of vitamins A and C, which your body needs to produce sebum. The oily substance, secreted by your hair follicles, is the body's natural hair conditioner.
Dark green vegetables also provide iron and calcium.
Healthy Hair Food No. 3: BeansBeans, beans, they're good for your ... hair?
Yes, it's true. Legumes like kidney beans and lentils should be an important part of your hair-care diet. Not only do they provide plentiful protein to promote hair growth, but ample iron, zinc, and biotin. While rare, biotin deficiencies can result in brittle hair.
Blatner, who is also a spokeswoman for the American Dietetic Association, recommends three or more cups of lentils or beans each week. | food |
https://new.sewanee.edu/2019-novel-coronavirus-covid-19/university-updates/spring-dining-on-campus/ | 2022-01-20T04:12:05 | s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320301720.45/warc/CC-MAIN-20220120035934-20220120065934-00636.warc.gz | 0.939151 | 1,042 | CC-MAIN-2022-05 | webtext-fineweb__CC-MAIN-2022-05__0__81980216 | en | Students returning to campus for the spring semester will notice a few changes to their dining options, including expanded hours at McClurg Dining Hall and Cravens.
This information is current as of 5:30 p.m. on Feb. 9, 2021.
Meal plan options (McClurg, cravens, the pub)
McClurg Dining Hall, Cravens Hall, and Tiger Bay Pub all will be part of the spring meal plan and are ready to serve students on the plan.
McClurg will be open for continuous service from 7 a.m. to 8 p.m. daily. (Last fall, McClurg closed between scheduled meal times. Students will now have more flexibility to eat when it’s most convenient.) Additional stations will be available, with choices from vegan, the garden bar, two home-style stations, deli and sandwiches, short-order and grill, the SUM station, and desserts and ice creams.
Cravens also will be open for continuous service on most days. Cravens hours are Monday through Thursday from 7 a.m. to 8 p.m., Friday 7 a.m. to 3 p.m., and Sunday dinner 5 to 8 p.m. (Closed on Saturday.)
Tiger Bay Pub will be open continuously Monday through Friday from 7 a.m. to 8 p.m. as part of the meal plan. The Pub’s menu has been expanded and this spring will include salads and additional vegan options. (Omelets are still available!) The Pub will also have late-night hours that are not part of the meal plan; this is contingent on having available staff.
All three locations will offer a choice of dine-in or take-out. To-go options at McClurg and Cravens will again use sustainable, reusable containers through the Green Box program.
Reminder: The seating arrangements in McClurg and Cravens have been set up using the CDC's COVID-19 recommendations to provide students a safe place to dine. Please do not move the tables and chairs and ignore the required six-foot social distance; this puts yourself and others at risk. We all want to socialize, but we must respect the arrangement of tables and chairs in order to continue to have meals together in the dining halls
Of course, support and provisions for those with dietary restrictions and allergies will continue to be available. (Register your needs with Student Accessibility Services; Sewanee Dining will coordinate with SAS to offer support.) And Sewanee Dining will continue to provide meals to students who are in University isolation or quarantine locations.
Look for upcoming announcements about pop-up dining locations and food trucks on campus.
Additional options not part of the meal plan
Other options on campus for meals or snacks (not part of the meal plan) include:
- Stirling’s Coffee House. Order through the Toast app or by phone (931.598.1786); no indoor dining at this time. Normal semester hours.
- Cup and Gown. Walk-up or call (931.598.1212) to order. Normal semester hours.
- Tiger Bay Pub, from 8 p.m. until 2 a.m.
Remember: Students receive $150 in “flex dollars” each semester, which can be used at Stirling’s, Cup and Gown, and the Pub (after 8 p.m.), as well as at Green’s View Grill and in the Sewanee Village.
The Sewanee Dining team has continued enhanced cleaning and sanitizing of food preparation and serving areas in dining locations, handwashing, and use of masks and gloves to follow Tennessee and CDC guidelines.
Remember to do your part:
- Follow the 3W’s in all dining locations, just as you do elsewhere on campus. Wear your mask, wash your hands, watch your distance.
- Follow any entry/exit and directional signage while moving through the dining location.
- Use hand sanitizing and/or handwashing stations at the entrance of each dining location.
This is still a difficult time in the course of the pandemic. Sewanee’s testing and quarantine protocols—for students and employees—proved in the fall to be very effective in creating a safe environment for offering meal service to students. We expect that to continue for the spring semester.
Take-out options allow students to socialize (safely, outdoors) over meals with friends. We know there will be days this winter when the weather will make that difficult. But there also will be chilly, sunny days—make the most of those!
It is possible that testing and quarantine requirements occasionally will take Dining staff members away from their jobs for periods of time. If that happens, the number of stations or variety of meal options might be temporarily reduced. Sewanee Dining will always strive to offer as many delicious and nourishing choices as possible. | food |
http://www.priceseries.com/trade/GPK-Graphic-Packaging-Holding-Company-stock-gains-5-percent-a-Trade-Record-by-priceSeries-2019060320190620.html | 2019-12-09T18:07:00 | s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540521378.25/warc/CC-MAIN-20191209173528-20191209201528-00193.warc.gz | 0.953621 | 239 | CC-MAIN-2019-51 | webtext-fineweb__CC-MAIN-2019-51__0__6820501 | en | Graphic Packaging Holding Company, together with its subsidiaries, provides paper-based packaging solutions to food, beverage, and other consumer products companies. It operates through three segments: Paperboard Mills, Americas Paperboard Packaging, and Europe Paperboard Packaging. The company offers coated unbleached kraft (CUK) and coated recycled paperboard (CRB) to various paperboard packaging converters and brokers; and paperboard folding cartons primarily to consumer packaged goods companies serving the food, beverage, and consumer product markets. It also manufactures corrugated medium; offers various laminated, coated, and printed packaging structures that are produced from its CUK and CRB, as well as other grades of paperboard that are purchased from third-party suppliers; designs and manufactures specialized packaging machines that package bottles and cans, and non-beverage consumer products; and installs its packaging machines at customer plants and provides support, service, and performance monitoring of the machines. The company markets its products primarily through sales offices and broker arrangements with third parties in the Americas, Europe, and the Asia Pacific. Graphic Packaging Holding Company was founded in 1992 and is headquartered in Atlanta, Georgia. | food |
http://ribcotakeaway.co.za/index.php/retail/ | 2023-12-11T09:28:50 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679103810.88/warc/CC-MAIN-20231211080606-20231211110606-00336.warc.gz | 0.940368 | 266 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__212200317 | en | The Ribco. Brand of Pre-Cooked Marinated Spare Ribs has been supplied to the hospitality industry in South Africa through its sister company Ribs ’N Meat ,since 1992.
Ribs ’N Meat is a licensed supplier to numerous Franchise and Retail groups throughout South Africa and exports to SADEC countries for these groups trading outside of South Africa’s borders.
Only the Best Spare Ribs are used in the processing of product for the Ribco. Brand. These are sourced and imported from Europe in order to meet the Quality Standards and Consistency required to insure supply and demand quotas are met for the South African market.
With 25 years knowledge and experience gained from trading in the market place, it is of utmost importance to have Food Safety Standards and accredited practices in place to protect the consumer with traceability. That is why Ribs ’N Meat has these Accreditations in place ,
HACCP – International Food Safety Standard
PRRS – Production Plant for Importation of restricted pork products into RSA
Import – Licensed
Export – Licensed, SADEC Countries
All product are traceable from Farm to Fork.
We at Ribco will meet with the prospective client in order to put together a tailor made product, specific to our clients need. | food |
http://kitchentigress.blogspot.be/2012/06/video-10-minute-kaya-coconut-egg-jam.html | 2017-04-28T14:09:10 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917122992.88/warc/CC-MAIN-20170423031202-00373-ip-10-145-167-34.ec2.internal.warc.gz | 0.930039 | 462 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__137425851 | en | To enjoy a kaya toast brekky at home:
1. Make kaya in 10 minutes using the recipe here, up to one week ahead. On no account make kaya the traditional way which involves a double-boiler and stirring for hours on end. If you have a lot of free time, I suggest you bathe your dog, read a book, or take a nap.
2. The night before the kaya toast breakfast, remove eggs from the fridge to let them come to room temperature.
3. 15 minutes before serving, put the kettle on.
4. Pour some boiling water into a pot, enough to fill about 4 cm. Using a spoon or ladle, put the eggs in the pot. Add more boiling water as necessary so that the eggs are just submerged. Cover the pot and set the timer for 10 minutes for 55 g eggs. For bigger eggs, increase the time by 1 minute, and vice versa. If the pot is crowded, increase by another 1 minute, and vice versa.
5. Pour some boiling water into serving bowls. Half-boiled eggs should be served in warm bowls, don't you think?
6. Make the drink of choice, which is kopi gau xiu dai for me.
7. Set the table – kaya, butter, dark soya sauce, ground white pepper, knives, spoons, plates, etc. Or maybe you'll be setting the tray for a lucky someone who's getting breakfast in bed?
8. After the eggs have been steeping for 5 minutes, toast the bread.
9. When the timer goes off, drain the bowls and eggs.
10. Tuck in whilst the toast and eggs are hot. Break 1-2 eggs into a warm bowl, using a spoon to dig out the residual egg white in the shell. Season with dark soya sauce and ground white pepper to taste. Spread a piece of toast with kaya, then top with sliced cold butter. I like my kaya roti thick-sliced and open-faced; most people do thin-sliced and closed, I think. Stir the egg(s) slightly and dunk the toast. Enjoy!
Click here for the recipe. | food |
https://www.shogunfightgym.com/post/losing-weight-with-ketosis-unleash-the-power-of-the-ketogenic-diet | 2024-04-14T11:30:15 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816879.25/warc/CC-MAIN-20240414095752-20240414125752-00866.warc.gz | 0.917819 | 266 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__113057277 | en | The ketogenic diet is a low-carbohydrate, high-fat diet that has gained popularity due to its potential benefits for weight loss. Here are some ways in which it can help with weight loss:
1. Increased fat burning: When following a ketogenic diet, the body enters a state called ketosis, where it primarily burns stored fat for energy instead of carbohydrates. This process can aid in accelerating weight loss.
2. Reduced appetite: The high-fat content and moderate protein intake on a ketogenic diet can help increase satiety, making you feel fuller for longer periods. This reduced appetite may lead to decreased calorie intake and ultimately contribute to weight loss.
3. Stable blood sugar levels: By drastically reducing carbohydrate intake, the ketogenic diet helps stabilize blood sugar levels and insulin response. This can prevent sudden spikes and crashes in blood sugar, reducing cravings and the likelihood of overeating.
4. Improved metabolic health: Following a ketogenic diet can lead to improvements in several metabolic markers, such as insulin resistance, triglyceride levels, and HDL (good) cholesterol. These changes can enhance overall metabolic health and support weight loss.
It is essential to consult a healthcare professional before starting any new diet, as the ketogenic diet may not be suitable for everyone and may have potential side effects. | food |
http://westonsonline.blogspot.com/2007/08/congratulations-earlene.html | 2018-07-18T02:53:39 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590046.11/warc/CC-MAIN-20180718021906-20180718041906-00633.warc.gz | 0.865515 | 605 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__201412386 | en | I was delighted to open today's Contra Costa Times, and find a front-page (of the food section) honorable mention of one of my favorite church ladies!
Apparently, Earlene Boyd is a top-ten finalist for a recent "invent an expressive pie" contest. Earlene, one of our church deaconesses, is quite famous for her baking skills, and when we know she's bringing by snacks for youth group, we always try to show up hungry. Here's her winning submission:
Over Indulgence Chocolate Puddle Pie
Makes 1 9-inch pie
-1 cup pecans, coarsely chopped
-3 ounces bittersweet chocolate (Ghirardelli bar), coarsely chopped
-1/2 cup (1 stick) butter
-1 cup sugar
-4 tablespoons cornstarch
-2 eggs, beaten
-1 teaspoon vanilla
-1 9-inch unbaked pie shell
-2 ounces semisweet chocolate, coarsely chopped
-3 tablespoons whipping cream
-1/2 cup whipping cream
-2 tablespoons confectioners' sugar
1. Preheat the oven to 350 degrees. Put the pecans in a pie pan and toast them for about 10 minutes. Set aside.
2. In a microwave-safe bowl, melt together the bittersweet chocolate and the butter in the microwave for 1 minute. Remove from microwave, and stir until melted and smooth. Set aside.
3. In a medium bowl, mix together the sugar and the cornstarch. Stir in the beaten eggs and vanilla, then stir in the melted chocolate mixture until well-mixed. Stir in the toasted pecans. Pour mixture into the pie shell, and bake for 40 minutes.
4. When the pie is almost finished baking, make the "puddle." In a small microwave-safe bowl, melt together the semisweet chocolate and the 3 tablespoons whipping cream in the microwave for 30 seconds. Remove from microwave, and stir till melted and smooth.
5. As soon as the pie comes out of the oven, poke holes, at 1-inch intervals, all over the top, with the greased end of a wooden spoon. Then, using a small spoon, fill each of the holes with the melted ganache. If some sink in, fill them up again, until all chocolate is used.
6. Set the pie on a rack to cool. Whip together the 1/2 cup whipping cream and confectioners' sugar until thick and creamy. When the pie is cooled and ready to serve, cover the top with the whipped cream. Sprinkle with grated chocolate.
-- Submitted by Earlene Boyd
Per serving (based on 8): 570 calories, 5 g protein, 49 g carbohydrates, 43 g total fat, 18 g saturated fat, 110 mg cholesterol, 130 mg sodium, 3 g fiber. Calories from fat: 68 percent. -- Times analysis | food |
https://www.hotelthisted.dk/en/restaurant | 2024-03-01T17:28:08 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475422.71/warc/CC-MAIN-20240301161412-20240301191412-00489.warc.gz | 0.943318 | 274 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__157044405 | en | The RESTAURANT offers well-prepared culinary experiences inside
Open Monday - Thursday from 17.30 - 22
Friday and Saturday from 17.30 - 23
The kitchen closes for orders at 21
Tables are reserved in advance: tel: 97925200 email: [email protected]
Hotel Thisteds Restaurant has a tradition of preparing high-quality gourmet food.
The Danish-Italian inspired kitchen offers a varied selection of a la carte dishes, just as is always offered menu of the week, fish of the day and dish of the day, put together by the head chef in line with seasonal ingredients - Danish as far as possible and preferably purchased locally.
The restaurant is stylishly and comfortably furnished. Beautifully decorated with fresh flowers and the atmosphere is calm and subdued.
In the summer, and when the weather permits, many guests appreciate enjoying dinner in the beautiful courtyard. Here you are sheltered from the wind and the sounds of the city, and the atmosphere is informal.
The location in the center, with walking distance to Thisted Music Theater and the city's other offers, makes the restaurant an obvious choice when you want a delicious meal, before or after cultural experiences.
Lunch is possible by arrangement for companies, conferences and meetings.
Open on Sundays only for parties by appointment | food |
https://beba.dev.ensolarado.de/restaurant/ | 2024-02-21T22:10:53 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473558.16/warc/CC-MAIN-20240221202132-20240221232132-00089.warc.gz | 0.88893 | 330 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__158271844 | en | Inspired by ancient Jewish cuisines from around the world. Dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Beba is the restaurant at the Gropius Bau Museum. The restaurant features a beautiful indoor vertical garden by Infarm with a large assortment of flavourful herbs & vegetables, harvested minutes before serving.
We designed the menu inspired by ancient Jewish cuisines from around the world.
We have been excavating our culinary roots, collecting recipes from the entire Jewish diaspora, from Persia to Russia, Argentina to Yemen and put together a collection of dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Alongside the garden-to-table menu, Beba is serving a selection of delicious pastries handmade by Cynthia Barcomi.
Drinks include Barcomi’s coffee, roasted right here in Kreuzberg, herbal teas from our vertical garden, colourful, refreshing soft drinks made in-house and local craft beer.
Monday11:00 – 17:00
Wednesday11:00 – 17:00
Thursday11:00 – 17:00
Friday11:00 – 17:00
Saturday11:00 – 19:00
Sunday11:00 – 19:00
Due to the current regulations you must have a proof of vaccination or proof of recovery or a test from the past 24h (3G).
If you are more than 8 please send an email with your reservation details to: [email protected] | food |
https://herecanada.ca/ode-to-the-humble-egg/ | 2022-10-02T06:47:46 | s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030337287.87/warc/CC-MAIN-20221002052710-20221002082710-00124.warc.gz | 0.905625 | 2,912 | CC-MAIN-2022-40 | webtext-fineweb__CC-MAIN-2022-40__0__41623561 | en | Ah, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. Or it can be the main event. It is, ultimately, cheap and cheerful!
by Daniela Pagliaro | photography by Nadia Pagliaro
Through my world travels and my most recent journey into handmade pasta, I have come to believe that the humble egg is the world’s most versatile ingredient.
Ah, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. It can be the main event, like with Mexico’s famous breakfast dish, Chilaquiles, it can be a sauce like with Italy’s famous Spaghetti a la Carbonara, or it can be the deep, yellow binder in handmade pasta dough.
It’s a demure yet powerful protein-packed pod that can catalyze culinary alchemy. It comes in its very own eco-friendly packaging. It’s cheap and cheerful.
In the following recipes, the fresh egg takes the cake!
A rural riff on the traditional dish: Spaghetti alla Carbonara
Spaghetti alla Carbonara is one of the most famous Italian pasta dishes. It was my favourite meal to order as a kid when we went out for family dinners at an authentic Italian restaurant.
This might sound funny coming from someone who makes fresh pasta for a living, but this dish works best with dry pasta. Trust me on this!
Traditional carbonara is made with five simple ingredients: spaghetti seasoned with browned guanciale, black pepper, Pecorino Romano cheese and beaten eggs. No cream, no garlic, no onion and definitely no peas! (Guanciale is cured pork jowl or cheeks. Salted and peppered, it’s left to mature for three months. It has a lot of flavour and fat; pancetta is drier. If you can find it, use it.)
The “rural riff” on the dish includes fresh eggs, a mix of Parmigiana and Pecorino Romano, and locally smoked bacon with a high fat content to mimic the guanciale.
It’s made in a few simple steps, but it’s the attention to detail that is key to success with this dish. Timing is everything and it must be enjoyed immediately so the sauce doesn’t dry out.
The other key is the ratio of whole eggs to yolks to achieve that creaminess we all love. To simplify, remember that it’s one whole egg for every four people plus one yolk per person.
Yield: Makes four servings
350g dried spaghetti
200g (about 1/2 pound) locally smoked bacon, cubed (the fattiest you can find)
1 whole egg plus 3 yolks
64g (½ cup) grated Pecorino Romano cheese
64g (½ cup) grated Parmigiano Reggiano cheese
Fresh cracked black pepper
Tears of the pasta gods, as Pasta Queen likes to call it (starchy pasta water)
1. Cook pasta according to package instructions. Make sure to generously salt the water so it tastes like the ocean. When the pasta is done, reserve 120ml (1/2 cup) of the starchy water before draining.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the cubed bacon and cook until it is crispy and golden and the fat has rendered. Turn off the heat.
3. In a small bowl, whisk the eggs and the cheeses until well combined.
4. Return the bacon pan to medium heat and add half of the reserved pasta water. Gently toss the spaghetti into the pan and agitate the pan over the heat until the bubbling subsides. Most of the pasta water will absorb or evaporate.
5. Remove the pan from the heat and add the egg mixture using a spatula to get all that yummy, golden creaminess into your pasta. Stir quickly until the eggs thicken. There will be enough heat to cook the eggs but you have to work quickly to prevent the eggs from scrambling. If the sauce seems too thick, you can thin it out with some more of the reserved pasta water, one splash at a time until it reaches the desired consistency.
6. Grind some black pepper over it liberally and taste for seasoning. It may not need salt because the bacon and cheeses have their own saltiness.
7. Serve and enjoy immediately with friends or family. It’s a bit of performance, so have fun!
Fresh egg dough and Tagliatelle
As a first-generation Italo-Canadian, I have been enjoying handmade pasta for decades. My grandmother, Ortenzia Giordano, was the classic nonna – a second kitchen in her basement, a front-zippered apron and labouring for hours to make cannelloni for family gatherings, even into her 90s. She was the inspiration for my small-batch pasta business, OG Cucina.
This recipe is the gateway to handmade pasta making. Its beauty is in its simplicity – flour, fresh eggs, water and salt. No precision cutting required, no machine needed, but you should use a scale.
Flour is a compressible powder and fresh eggs come in different sizes, so using cup measurements and counting eggs as though they’re uniform will make your pasta journey more frustrating.
Yield: About 450g of pasta or four servings
300g 00 pasta flour: doppio zero (grocery stores that sell PC products carry it)
185g (3/4 cup) wet ingredients: 2 large eggs plus 3 large egg yolks, water (see instructions)
2 tsp fine kosher salt
Extra flour for preparing to fold and cut the dough
Coarse semolina flour for final dusting and storage (Bob’s Mills version is readily available)
1. Weigh 300g of flour and place in the medium sized bowl, add the salt and mix thoroughly with a fork. Don’t forget to tare (reset) the scale with the empty bowl on it first.
2. Heap the flour onto your work surface and make a well in the centre about 12cm to 15cm (5 to 6 inches) in diameter. You can use a flat-bottomed measuring cup to do this if you like.
3. Place your small bowl on the scale and tare. Add two whole eggs, followed by three egg yolks, then add water until you reach 185g. If you accidentally add too much water, don’t fret. You can whisk everything together and simply pour some of the mixture out.
4. Gently pour your wet ingredients into the flour well. Using a fork, gently beat the eggs until combined, then keep incorporating the flour into the eggs by scooping around the inside of the flour mound to slowly incorporate more flour until it’s mostly absorbed into the egg mixture.
5. At this point, start using your hands and gather it into a loose ball. This will be messy, so enjoy it!
6. Knead the dough for about 10 minutes to activate the gluten, which makes the dough stronger and elastic.
7. Set aside for 30 minutes in a tight lidded bowl or wrap well in plastic wrap so it’s airtight.
8. Once your dough has rested, cut it into four equal pieces. Use one piece at a time and keep the remaining pieces in the airtight container or plastic wrap to prevent drying.
9. Generously flour your work surface and rolling pin and roll one piece at a time into a large, paper-thin sheet. Enjoy the workout!
10. Once the dough has been rolled out, flour both sides generously, fold it over in a roll. Cut the roll of pasta into strips roughly 60cm (¼ inch) thick. Then dust with more flour and unravel them. Repeat this process with the remaining dough.
11. Set cut pasta aside on a tray. I like to sprinkle mine with semolina flour to prevent sticking. Leave out at room temperature if you are cooking it immediately or cover and place in the fridge to be cooked later. The dough may darken if left in the fridge for 24 hours, but it has not gone bad.
12. Boil a large bot of heavily salted water (the key to great tasting pasta!) and cook your pasta for roughly two minutes. When it floats to the top, it’s ready. Strain and enjoy with a sauce of your choice.
Fresh eggs as the main event: Chilaquiles con Salsa Roja
In the winter of 2019, my daughter and I spent three weeks backpacking around the Yucatán Peninsula in southeastern Mexico. We were in search of the perfect chilaquiles, Mexico’s beloved traditional breakfast food.
This has become my go-to brunch meal when I’m entertaining friends and family, but it’s a showstopper at any time of day.
There are many incarnations of this dish and my recipe is just one variation. I encourage you to play with protein substitutions like chicken or black beans, or use a salsa verde if you can lay your hands on tomatillos in your neck of the woods. This is the perfect morning-after meal because you get to use your day-old tortilla chips!
Ingredients for the Salsa Roja
3 fresh whole Roma or San Marzano tomatoes or 400g of baby San Marzanos
5 garlic cloves, peeled
1 jalapeño pepper, stemmed (seeded if you don’t like a lot of heat)
1 fresno chile, stemmed (seeded if you don’t like a lot of heat, or skip and add another jalapeno)
1/2 yellow onion, roughly chopped
5ml (1 tsp) cumin seeds
240ml (1 cup) water
Zest and juice of 1 lime
5ml (1 tsp) sea salt
Directions for the Salsa Roja
In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic and chiles and then add the onion and cumin seeds. Continue to cook about three more minutes. Add water, lime zest, lime juice and salt. Simmer uncovered for 20 minutes.
When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product a bit chunky. If it’s too thick, add a bit more water. It will keep for up to seven days.
Tip: Pour into a mason jar while still hot, twist on the lid and let cool on the counter for about 30 minutes until you hear the lid “pop” and seal. Store in the fridge. Tastes best on the second day!
The Rest of the Ingredients:
4 healthy handfuls of leftover large, lightly salted or unsalted tortilla chips
475ml (2 cups) salsa roja
260g (2 cups) shredded haloumi (crumbled feta or shredded
Monterey jack cheese are also delicious)
32g (1/4 cup) pickled jalapeños
1 avocado, cut lengthwise into 65ml (1/4-inch) thick slices
120ml (1/2 cup) sour cream
1/2 bunch cilantro leaves
Pea sprouts or other sprouts
Zest from whole lime
Pinch of sea salt
The Rest of the Directions:
Preheat oven to 180C (350F).
Measure and prepare all ingredients and have them ready ahead of time. If you’ve already made your salsa roja, now is the time to take it out of the fridge, pop it in a medium saucepan and heat on medium-low. If not made ahead, make it now.
1. Once the oven has preheated, place tortilla chips on a baking sheet and bake until they start to sizzle. Remove and set aside.
2. Zest the lime and combine with sour cream. Set aside and cut the zested lime into quarters for later.
3. Equally distribute the baked tortilla chips onto the four platters.
4. Sprinkle each with equal amounts of shredded cheese.
5. Spread a ladleful of hot salsa roja over the chips and cheese.
6. Lovingly place the pea shoots or other sprouts in a clump on top of the cheese, a bit off centre.
7. Fry the eggs in oil of your choice, sunny side up or poach them lightly if you like a runnier egg (I do!).
8. Place two eggs on each of the tortilla beds.
9. Pour some extra salsa roja on top.
10. Garnish with cilantro, a blob of lime sour cream, avocado slices and a few pickled jalapenos.
11. Season with sea salt and pepper to taste.
12. If you manage to get your hand on Mexico’s famous condiment, Tajin, use it!
Daniela Pagliaro has been a resident of Haliburton County since 1998. She learned the art of pasta making from her Nonna Ortenzia Giordano and recently started OGCucina in honour of her Nonna. Follow Daniela’s adventures on Facebook – facebook.com/ogcucina and Instagram – instagram.com/og_cucina and on her website https://og-cucina.square.site/ | food |
https://www.advicecase.com/articles_30cmha.html | 2020-02-18T07:47:41 | s3://commoncrawl/crawl-data/CC-MAIN-2020-10/segments/1581875143635.54/warc/CC-MAIN-20200218055414-20200218085414-00260.warc.gz | 0.975638 | 385 | CC-MAIN-2020-10 | webtext-fineweb__CC-MAIN-2020-10__0__111988978 | en | Although India is the biggest consumer of tea worldwide the United States is the biggest consumer of iced tea in the world. Americans drink nearly eighty five percent of their tea as iced tea. While for years, sweetened tea has been the cold beverage of choice for many parts of the country, unsweet tea has gained a lot of momentum the last decade or so, as people look for ways to cut out excess sugar from their diets. It is so prevalent a drinking habit that when tourists come to visit they often wind up with iced tea even though they may have been thinking in terms of a nice cup of hot tea. This is especially true in the Deep South of the United States, where having iced tea on hand is absolutely necessary before receiving guests into a home or food establishment. Fortunately, more people are thinking in terms of featuring both hot and cold tea on the menu, which helps to take some of the confusion out of the process, even for persons not familiar with local custom. In any event, the iced tea maker has become quite a hot kitchen appliance in a number of homes and small businesses around the country.
Many people will make their iced tea in a large pitcher after boiling the water to make the tea. Then they add their ingredients, ice, sugar, lemon and whatever else they like and then stir. But with an ice tea maker the process is faster and the results are better. You put the tea, ice and water into the machine and in a few minutes you have iced tea to your liking. At the same time you can put the sugar in and this way you will have it sweetened the way you prefer. These iced tea machines are not expensive and if you enjoy drinking a lot of iced tea, or have a family that does or maybe you like to entertain guests who do; this is the easiest and quickest way to make quality iced tea. | food |
https://therustyflameco.com/products/bag-of-mixed-fruit | 2021-10-25T22:58:33 | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587770.37/warc/CC-MAIN-20211025220214-20211026010214-00699.warc.gz | 0.886476 | 164 | CC-MAIN-2021-43 | webtext-fineweb__CC-MAIN-2021-43__0__62371876 | en | Refresh your space with a bowl of faux fruit that looks good enough to eat! Add a pop of color, texture, and dimension to dough bowls, baskets and other centerpiece arrangements. Packages contain 6 fruits.
* Mixed Fruit: Contains a pomegranate, a mango, a kiwi, a peach, a plum, and an apple!
* Lemons: Natural-looking texture, bright yellow color, and a green stem. Dimensions are 3.5"Lx2"W
* Oranges: Combine these foam oranges with other fruit for a custom piece of decor that will last all year long. 3"x3"
* Pears: These delicious-looking green pears will have you convinced they're the real thing! 6"Lx3.25"W | food |
http://smallbatchcafe.ca/?page_id=352 | 2017-12-16T16:39:34 | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948588294.67/warc/CC-MAIN-20171216162441-20171216184441-00643.warc.gz | 0.938039 | 325 | CC-MAIN-2017-51 | webtext-fineweb__CC-MAIN-2017-51__0__143563232 | en | The Small Batch is a cafe & eatery located in the heart of beautiful downtown Kingston Ontario. Our concept is simple: we prepare small batches of sandwiches, soups and salads throughout the day, made with fresh ingredients sourced locally whenever possible. We also bake tasty, homestyle treats in-house. Our selection varies daily depending on what’s in season and what our farmers and suppliers have on hand; follow us on Facebook or Instagram or call us at 613-767-0996 to see what’s on the menu.
The Small Batch serves Pilot Coffee Roasters coffee, as well as Pluck teas and Sloane Fine Teas, and a variety of hot and cold espresso-based drinks. Come visit us at our newly opened location at 282 Princess St and enjoy free wifi, plenty of outlets and USB ports. Let our friendly staff prepare something for you to take out, or pop in after work for some flavourful and fresh options to take home.
Hours of operation are 8-7 Monday to Friday, 8-5 Saturday and 10-5 Sunday.
You can now enjoy an amazing cup of Pilot Coffee at home! Let our knowledgeable staff help you pick the right beans and teach you how to make the perfect cup of coffee. Available in 12 oz bags.
If you’re curious about our exceptional coffee roaster, check out Pilot Coffee Roasters and learn more about their direct trade model, which provides premium prices to farmers. Pilot is committed to tracking down the highest quality beans and roasting each one to perfection, unlocking the full flavour potential. | food |
http://barnison.com/barnison_farm | 2017-04-26T07:45:48 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917121216.64/warc/CC-MAIN-20170423031201-00348-ip-10-145-167-34.ec2.internal.warc.gz | 0.976668 | 199 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__60453153 | en | History of Barnison Farm
We purchased our ten acre Southeast Austin property in 2004 with no prior agricultural experience, but with plenty of big dreams and motivation. Nine months later we were selling our first batch of free range poultry products at the Downtown Austin Farmer's Market. From the day the chicks were born until the day they were passed across the counter to our customers, Jeremy was the only person to handle the bird. We were solely responsible for each animal from the feeding and caring for, to the processing and marketing. After four years of selling chickens at the market and interacting with several local chefs and restaurants, Jeremy found his true passion was in the kitchen, rather than in the field.
We still have a few animals on the farm, including a happy flock of laying hens. In the future we hope to expand our farm to include a variety of pastured animals and come to a happy balance of food and farming.
Check out our photo gallery for pictures of life on the farm. | food |
https://www.totalhipaa.com/thanksgiving/ | 2021-08-06T04:36:18 | s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046152112.54/warc/CC-MAIN-20210806020121-20210806050121-00670.warc.gz | 0.953281 | 134 | CC-MAIN-2021-31 | webtext-fineweb__CC-MAIN-2021-31__0__269046300 | en | Happy Thanksgiving from all of us at Total HIPAA!
This year, we invite you to celebrate Thanksgiving by sharing. Please consider donating to your local food bank to help families all across our country gather together around a full table this holiday season. Every dollar you give to Feeding America can provide at least ten meals to families in need. The Feeding America nationwide network of food banks distributes 4.3 billion meals per year through their food pantries and meal programs throughout the United States. Their mission is to lead the fight against hunger, and we cannot think of a better cause to support.
Please enjoy a lovely and safe holiday with those closest to you. | food |
https://katherinedoesit.com/2013/01/22/food-photography-shame-and-jam-striped-vanilla-bean-cookies/ | 2023-06-08T17:57:38 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224655092.36/warc/CC-MAIN-20230608172023-20230608202023-00401.warc.gz | 0.94924 | 758 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__113227537 | en | When I’m in the mood to try a new recipe, I play one of two games: one is “What Would Happen If…” and the other, which I tried on this day, is “What’s in the Pantry.” This past summer, I had an unused vanilla bean left over from The Night of the Awful Scones. (So bad! So very depressingly bad.) Since I completely abandoned that scone recipe, I had a vanilla bean without a home.
I had recently seen a delicious-looking recipe for Jam Striped Lemon Cookies over at Clockwork Lemon, so I made it work for what I had at hand- vanilla beans, strawberry jam, and apricot preserves. While I did them in long strips and sliced them, I think this recipe would also work great as a thumbprint cookie. The cookie is really wonderfully light and buttery and the jam makes them just chewy enough for my liking. I also love that the recipe seems to be very adaptable – I’d love to try the original lemon cookie with raspberry jam, but it held up to my random flavor adjustments quite well.
By the way, how about those photos, eh? The composition! The angles! The I-obviously-baked-these-well-after-sundown of it all! It hurts me too, trust me. I read/stalk enough other foodie blogs to know what a good cookie photo looks like and I’m not looking at any right now. I’m just taking solace in the fact that I know they’re bad photos. I once heard a very reassuring speech on creativity with a moral that was approximately the following: If you know you suck, at least that means you have taste. You just don’t have the skill to meet your own standards yet. So there’s that. I have style, I just can’t make it happen quite yet. To growth!
Jam Striped Vanilla Bean Cookies (slightly adapted from Clockwork Lemon)
Yield: about 40 inch-wide cookies
2 cups all-purpose flour
2/3 cup sugar
½ teaspoon baking powder
1 split and scraped vanilla bean
¾ cup softened butter
1 large egg
1 and ¼ teaspoons vanilla extract
Jam of your choice
Stir together flour, sugar and baking powder. Beat in the butter, egg, vanilla bean, and vanilla extract until dough comes together. Divide the dough into 4 equal-sized balls, cover in plastic wrap and chill in the refrigerator 15-20 minutes.
Preheat the oven to 350 F. Cover two baking sheets with parchment paper.
Working with one ball at a time, knead and squeeze the dough into a rope 12”-13” long. Place on the parchment and flatten into a strip about one inch wide. Repeat with other balls of dough. Using your fingers, make a depression down the center of each strip. Use your fingers to pinch the edges into a wall that can hold the jam, being careful not to make the bottom too thin to hold the jam after baking.
Fill the channel with jam. Bake for 15-20 minutes, until edges are slightly golden.
Slide parchment from the baking sheets and slice cookies diagonally while they are still warm.
These cookies look SO cute! I love the idea of the jam in the middle and the fact that they are not your typical round shaped cookie. Absolutely lovely!
Thanks! I definitely love that they’re a unique shape too. And thanks for the first comment EVER – I’m quite excited 😀 | food |
https://roamingchina.com/top-20-famous-food-in-chengdu/ | 2024-04-16T09:50:30 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817081.52/warc/CC-MAIN-20240416093441-20240416123441-00299.warc.gz | 0.932107 | 3,074 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__17284824 | en | Chengdu’s cuisine is not only renowned abroad but also ranks among the top in China. Every year, many people visit Chengdu for various reasons, such as to see giant pandas or explore popular commercial areas like Taikoo Li. However, there are also numerous foodies who come to Chengdu specifically for its delightful cuisine.
Chengdu’s food is famous for its spiciness and mouthwatering flavors, making you want to indulge from morning to night. You might even gain a few pounds after a trip, haha. The most well-known dishes abroad are probably hot pot, mapo tofu, and kung pao chicken, but Chengdu has many more famous and delicious foods to offer. Let me introduce them to you one by one.
Hot Pot (火锅)
Hot pot is probably the most famous food in Chengdu, known for its spicy and fragrant flavors. Whether it’s the spicy version or the clear broth one, Chengdu offers hot pots to satisfy various tastes. Throughout the streets and alleys, you can find various hot pot restaurants. In the cold winter, a bowl of hot pot not only warms you up but also lets you savor the unique deliciousness of Chengdu.
Chuan Chuan (串串)
Chuan Chuan in Chengdu follows a relatively fixed authentic recipe. First, beef is cut into small pieces and then cooked. Wheat gluten is mixed with starch and flour, boiled, and then pressed into bowls. Special spicy and numbing sauce, peanut sauce, soy sauce, garlic paste, coriander, and sesame are poured over it as condiments. The charm of Chengdu Chuan Chuan lies in its unique aroma and texture – the slight wheat gluten fragrance hits your nose, followed by the lingering taste of chili and peanut sauce, making you want to take another bite.
Spicy Hot Pot (麻辣烫)
Spicy Hot Pot, a distinctive Chengdu snack and a part of Sichuan cuisine. The skewers are prepared with ingredients like Sichuan peppercorns, chili, star anise, cinnamon, ginger, garlic, and more. Various vegetables and meat are boiled in hot water, removed, and then mixed with pre-prepared spicy seasonings. They are served in a spicy broth and sprinkled with chopped coriander.
Instant Boiled Spicy Hot Pot (冒菜)
Instant Boiled Spicy Hot Pot is one of Chengdu’s most distinctive traditional snacks, made primarily with meat, tofu, vegetables, seafood, and mushrooms. It boasts a spicy and fragrant flavor that is both numbing and savory. The key eating method for Instant Boiled Spicy Hot Pot is called “Gan Die,” which involves placing dry chili powder in a small dish and adding salt, MSG, and other seasonings. The cooked ingredients from the pot are lightly dipped into the “Gan Die” before being savored, creating a delicious and spicy sensation in every bite.
Pork Lungs in Chili Sauce (夫妻肺片)
Pork Lungs in Chili Sauce is a must-try delicacy in Chengdu. It mainly consists of beef tripe, beef heart, beef tongue, beef stomach, and beef, which are marinated and then thinly sliced. The dish is served with chili oil, chili powder, and other seasonings, creating a rich, tender, and spicy flavor that is incredibly appetizing.
Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken is a famous traditional dish both in China and abroad. It’s made by stir-frying diced chicken with peanuts, dried chili, and other seasonings, then seasoned with vinegar and sugar. The result is a flavorful, spicy, and delicious dish that pairs perfectly with rice.
Spicy Rabbit Head (麻辣兔头)
Spicy Rabbit Head is a popular Sichuan specialty snack made from frozen fresh rabbit heads, accompanied by dried chili, spices, and refined oil. When eating, the rabbit head is split in half to reveal the tender meat in the cheeks and tongue, while the jawbone part is consumed as well. The dish includes the eyeballs and the surrounding meat, though some may choose to skip the eyeballs.
Chilled Rabbit (冷吃兔)
Also known as “Spicy and Fragrant Rabbit,” Chilled Rabbit is a traditional Han ethnic delicacy originating from Zigong, Sichuan. It has been enjoyed for over a century. The key to this dish is absolute freshness, as it is stir-fried and served immediately, preserving the best taste and texture of the rabbit meat. The characteristics of this dish include bright color, refreshing and non-greasy texture, a combination of spiciness and sweetness, with firm and chewy meat that leaves a long-lasting aftertaste.
Sichuan Spicy Chicken Skewers (钵钵鸡)
Sichuan Spicy Chicken Skewers is a traditional Sichuan snack that has been passed down since the Qing Dynasty, with a history of over a century. It is served in a ceramic bowl, mixed with primarily spicy seasonings, boneless chicken slices, and various condiments. The dish offers crispy skin, tender meat, and a unique blend of spiciness and fragrance. The chicken slices and accompanying vegetables are skewered with bamboo sticks, dipped in the meticulously prepared sauce, and eaten together.
Twice-Cooked Pork (回锅肉)
Twice-Cooked Pork is a representative home-cooked dish in Sichuan cuisine. The term “twice-cooked” means the pork belly is boiled and then thinly sliced before being stir-fried again. It holds a significant position in Sichuan cuisine and is considered one of the most essential dishes. While it may not be as famous as Mapo Tofu internationally, if you visit Sichuan, not trying Twice-Cooked Pork would be truly regrettable.
Fish-Flavored Shredded Pork (鱼香肉丝)
Fish-Flavored Shredded Pork is a traditional Sichuan dish originating from Chengdu during the Qing Dynasty. It consists of shredded pork, wood ear mushrooms, carrot strips, garlic sprouts, and other ingredients, seasoned with doubanjiang (broad bean paste), chili oil, and Sichuan peppercorn powder, creating a unique and flavorful dish.
Mapo Tofu (麻婆豆腐)
Mapo Tofu is not only a must-try dish in Chengdu but also captures the taste buds of many overseas food enthusiasts. This Sichuan dish is characterized by its numbing, spicy, hot, aromatic, crispy, tender, fresh, and lively flavors. The main ingredient is tofu, complemented with garlic sprouts, minced beef or pork, and seasoned with doubanjiang, chili powder, Sichuan peppercorn powder, soy sauce, and sugar. Despite being a simple home-cooked dish, it has gained international fame and remains a must-eat food for both locals and visitors.
Fried-burnt Crispy Potatos (锅巴土豆)
On the streets of Chengdu, especially in night markets, you can always find vendors selling this street food. It features crunchy and golden guoba (crust) on the outside and piping hot and soft potatoes on the inside. The addition of small hot peppers on top adds to its irresistible allure. This snack is adored by people of all ages, even those on diets can’t resist its deliciousness.
Zhong Dumplings (钟水饺)
Zhong Dumplings are a well-known traditional snack in Chengdu with a history of over a century. These dumplings are made with fresh minced pork without any added vegetables, unlike other dumplings that usually include vegetables to enhance softness. The dumplings are served with a layer of red chili oil on top. When eating, you mix the dumplings with the chili oil, creating a mouthful of dumplings and soup that tastes far beyond your imagination.
Long Chao Shou/Wontons (龙抄手)
Long Chao Shou is a specialty street food of Chengdu known for its tender skin and rich fillings. Whether it’s pork, chicken, or shrimp fillings, you can find them in Long Chao Shou. What sets Long Chao Shou apart is its cooking method – the wontons are boiled and then mixed with various seasonings to enhance their deliciousness.
Dan Dan Noodles (担担面)
Dan Dan Noodles are a widely popular and uniquely flavored snack in Sichuan’s folk culture. It is named after the vendors who carry the noodles on a pole. These noodles have a bright red color and are both fresh and not greasy, with a balanced spiciness that sets them apart as a top-notch Sichuan-style noodle dish. The noodles are smooth, and the main toppings include red chili oil, minced meat, Sichuan preserved vegetables, bean sprouts, Sichuan peppercorn powder, red soy sauce, minced garlic, snow pea shoots, and green onions, creating a delightful combination of flavors, rich with oil and spiciness, making them quite appetizing.
Sweet-Chili Sauced Noodles (甜水面)
In Chengdu, Sichuan Sweet-Chili Sauced Noodles are a traditional noodle dish available throughout the streets and alleys. The fermented noodles are cut into chopstick-thick strands, resulting in a chewier texture compared to regular noodles. When mixed with crunchy peanut pieces and thoroughly stirred, the noodles emit a rich aroma, offering a slightly sweet taste followed by a subtle spiciness that leaves a lasting impression.
Liangfen is a type of street food made primarily from Chinese jellygrass, rice, sweet potatoes, and peas. It is seasoned with soy sauce, vinegar, and chili oil, delivering a refreshing and smooth texture, making it a popular summer delicacy. Chengdu’s Liangfen captivates food enthusiasts with its chili oil – it is vibrant, aromatic, and numbing, leaving a long-lasting aftertaste. When thoroughly mixed with Liangfen, it instantly stimulates your appetite, making you crave for more.
Cold Rice Cake (凉糕)
If you visit Chengdu in the scorching summer, there’s no better match than having a serving of Cold Rice Cake. It is a traditional Chinese street snack known for its delightful taste and soft texture. It is believed to have detoxifying and anti-inflammatory properties, as well as providing heat relief and promoting digestion. Made from rice milk and paired with brown sugar water, more and more women regard Cold Rice Cakes a summer delicacy for its beauty-enhancing and thirst-quenching benefits.
Sugar-oil Fried Glutinous Rice Balls (糖油果子)
Sugar-oil Fried Glutinous Rice Balls is a famous street snack in Chengdu, Sichuan. Its yellow and shiny appearance, crispy outside, and sweet and delicious inside make it a delightful treat. Made from glutinous rice, brown sugar, and sesame seeds, the dough is fried in oil and coated with white sesame seeds using bamboo sticks, forming a string of four or five pieces. Each piece of Sugar-oil Fried Glutinous Rice Balls is round and shiny with a reddish-brown color, exuding a caramel aroma, and covered with fragrant white sesame seeds, providing a crispy yet soft texture with every bite.
Recommended Food Streets in Chengdu
The bustling Chunxi Road is a landmark attraction in Chengdu. Although it houses nearly a hundred restaurants, the most authentic Chengdu cuisine can be found hidden in the old streets behind it. Below are some strongly recommended food streets:
Located behind the University of Electronic Science and Technology, this perennially popular snack street offers a wide variety of delicious treats. From street-side barbecues to elegant Western restaurants and exquisite Japanese cuisine, you can indulge in a culinary fusion from dawn till dusk.
An authentic old street area in Chengdu, this residential quarter allows you to experience the genuine Chengdu flavor. It boasts numerous specialty restaurants, with hotpot restaurants, Japanese cuisine, Sichuan dishes, cafés, and various unique shops lining both sides of the street.
A trendy spot for street photography, Wangping Street is frequented by many fashionable individuals all year round. With an array of stylish and distinctive dining and entertainment options, it provides a fully immersive experience of urban life that is both grounded and trendy. Here, you can enjoy steaming hotpot, delectable Southeast Asian cuisine, and artsy, internet-famous cafés.
Yulin Street consists of five streets and ten alleys, forming a famous food street in Chengdu where you can find everything you desire for eating, drinking, and having fun. Yulin West Road is known for its lively bar scene, while Yulin Middle Road is the oldest hotpot street in Chengdu. Each street is a treasure trove of gastronomic delights.
Located just a few minutes away from Chunxi Road, Sansheng Street is one of the few remaining old streets in the heart of Chengdu. Here, you can savor authentic Chengdu cuisine at long-standing local restaurants offering wontons, bobo chicken, spicy beef tendons, Sichuan dishes, and more, all of which have earned excellent reputation over generations.
Explore Chengdu’s Culinary Delights – From iconic hotpot and delectable Gong Bao Chicken to mouthwatering Ma Po Tofu, Chengdu’s top 20 must-try dishes are sure to captivate your taste buds. Embark on a gastronomic journey through the city’s famous food streets, savoring the flavors of Jianshe Lane, Tangba Street, Wangping, Yulin Street, and Sansheng Street. Immerse yourself in the rich blend of traditional and trendy cuisines, making your Chengdu trip an unforgettable feast of Sichuan delights! | food |
https://vegansnobstore.com/pages/about-us | 2021-10-17T09:55:09 | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323585171.16/warc/CC-MAIN-20211017082600-20211017112600-00375.warc.gz | 0.965264 | 233 | CC-MAIN-2021-43 | webtext-fineweb__CC-MAIN-2021-43__0__266354048 | en | Hello, lovely people!
I’m Melissa, a wife, mom, and founder of Vegan Snob Store. I was born in South America but currently live in Atlanta, GA.
I’ve always loved to try new things, from travel to outdoorsy things. Veganism is no exception! So, when my husband was diagnosed with hypertension two years ago, I was willing to try anything to help! After doing some research, we decided to try veganism.
And, let me tell you! Not only did it cure my husband’s hypertension, but it completely changed our lives for the better!
While it was a challenge at first to find vegan recipes that would give us a balanced, nutritional diet, we couldn’t deny the way veganism was improving our health and helping us make the world a better place.
I founded Vegan Snob Store to express my passion for living vegan and to give others who are (or exploring) vegan a fun and fashionable way to make a statement!
Our goal is to provide a clever and fun way to share our passion for veganism and inspire others and yourself! | food |
http://internet.humboldt.k12.ca.us/nutrition-farmtoschool.php | 2017-03-29T11:01:47 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190295.4/warc/CC-MAIN-20170322212950-00620-ip-10-233-31-227.ec2.internal.warc.gz | 0.941012 | 188 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__145281105 | en | Nutrition Education – Farm To School
Farm Field Trips
Farm to School Programs connect farms with school cafeterias and classrooms. Varying in scope, these programs can range from farm field trips to nutrition education in the classroom to farm fresh salad bars.
The Community Alliance with Family Farmers (CAFF) runs Farm to School Programs in many regions of California, including Humboldt County. CAFF’s Know Your Farmer Education Program offers hands-on nutrition education in the classroom and on working farms, and teaches students the benefits of fruit and vegetable consumption and about local agriculture. CAFF's Farm to Cafeteria Program offers technical assistance and coordination to school districts interested in incorporating locally grown, fresh produce into the cafeteria. CAFF also works closely with the County Offices of Education in Humboldt and Del Norte to help them source local produce and provide farmer profiles for their Harvest of the Month programs. | food |
https://thehomecourse.com/family-night-golf-house-grill/ | 2019-02-17T00:29:51 | s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247481249.5/warc/CC-MAIN-20190216230700-20190217012700-00268.warc.gz | 0.909289 | 109 | CC-MAIN-2019-09 | webtext-fineweb__CC-MAIN-2019-09__0__52807713 | en | Family Night at the Golf House Grill
Bring the family and join us Friday, December 8th from 6-8pm for Family Night at the Golf House Grill!
All you can eat pasta dinner includes Caesar Salad and warm garlic bread.
Kids eat FREE with paid adult. $20 per adult excludes tax and gratuity.
Reservations preferred, walk-ins welcome. Call (253) 964-0520 or email [email protected] for reservations and additional details.
Tags: Golf House Grill | food |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.