#Sugar Sweets Making Fresh Cane Juice

[sofiiel]

Eddie x Reader : To cure a bad day

Warnings: Emotional/stress eating.

You've had the worst day. One of those hair pulling, teeth gnashing, tear weeping, silent screaming, oh my god that whole thing gave me reflux, let me crawl into a pit and sleep days.

But your home now, it's dark and it's quiet. You're sat on the floor, back propped up against the open fridge. A bottle of your favorite beverage at your side and various snack item remains scattered about.

In your lap sits a whole half of the cheesecake you'd had left over from your date at the dinner a few days ago. You know you shouldn't but it'd be so good with that "eat shit and die, world" mood you're in.

You hear Eddie return home, his keys clattering against the coffee table. The soft thuds of his shoes being kicked off.

He looks around with his brows knitted together, he's expected to see you in the living room, where you usually met up with each other when he got off work.

Eddie pouts for a moment, he'd had a rough day and wanted to steal you into his arms. Squeeze you and bury his face in your neck while he complained about all the bad things should just become you instead, so there would be no more bad things in existence.

But you, were missing.

Looking around, Eddie notices the soft light coming from a darkness in the kitchen. A half smile comes to his face. "Even better" his feet scuffled across the carpet in a hurry.

Eddie opens the silverware drawers and plucks out two forks before plopping down across from you.

In one hand, he offers you a fork, while the other is already reaching for the last strawberry left atop the cake.

Eddie shakes his head to move stray hairs away from his face, "So who or what do we strongly dislike today?" he asks.

You peer up at him in wonder as he just offers you a smile.

"I have a list." he admits.

You tell him what you face today, and he slowly lowers his strawberry. Looking down at it briefly, Eddie scoots across the kitchen floor until he is at your side.

He drops his jaw a little to open his mouth, "say aaaaah!" he sings. Eddie is swerving his fork around like a plane.

"Crshh! Ah, yes, we have a code red emergency," He says as if talking through a radio transmission. "We can't have the sweetest person in the world going sad and sour. Gonna send aid with a strawberry to the soul. Over."

You manage to stifle your giggle to open your mouth and let him feet you the fruit.

Eddie grins, pleased with himself, as he waits for you to chew and swallow.

"All clear, need to do a sweetness conformation." He says, leaning in.

His lips coax a bit of the weight from your shoulders, and his palm on your cheek invites you to lean into him. Eddie's tongue searches for the last remaining strawberry juices, leaving your chilled mouth with a soft warmth.

"Mmm," Eddie hums, the vibration tickling your lips as he pulls away. "Like fresh sugar cane." he murmured, "I'd say that mission was an success."

Eddie, proud of himself and satisfied, starts to dig into the Cheesecake and you follow suit. He takes your hand into his, and holds on while you two continue to share your day with each other.

The bitter feels turning into laughter and drained smiles. The two of you polish off the cheesecake, a good many more leftovers.

Eddie kicks the fridge closed, and you pick up the trash. The dishes can wait until the morning, and just this once you'll each skip your nightly routine.

For now is a time for making a bed in the living room floor. Piled high with couch cushions, bed pillows, stuffies and every last blanket you own. Tonight is the night for snuggling before for TV screen, full and content. Let it watch you tonight.

You and Eddie nod off slowly while he holds you close in a gentle squeeze, and hides his face in your neck. He murmurs half awake that all things should be you, good things and bad, so that they'd all be so much better.

And before sleep takes him, he whispers a cheesecake scented, "I love you, night."

Ok, maybe today wasn't completely the worst day.

#eddie munson fluff #eddie munson x reader #eddie munson x gn!reader #emotional eating #stress eating

[silkwhim]

staple desert culture cuisine

ensthirs originate in desert regions of their planet, and over thousands of years have cultivated a wide selection of foods and treats that are both easily available in their environment, and are a delight to consume.

(long post)

Bahn juice

Bahn is a common fruit, it's large, watery and appetizing but protected by their thick shell, something like a combination of a coconut and watermelon. The flesh inside lines the shell in sections, and the hollow cavity in the middle is filled with a cold, sweet juice, which can be mixed with many other ingredients but can be served fresh and is often drank straight from the shell. It appears clear and green when still, but gains a thick white froth when shaken. The taste is comparable to earth sugar cane juice.

Bahn meat (in kebab form, for this presentation)

Despite all appearances, and the name, this meat is not from an animal but from the aforementioned bahn fruit. The sections of this fruit are eaten in many ways, but it's still delectable plain and fresh. The texture and flavour is closest to mangosteens - very soft, very juicy, and very sweet in its own unique way. It's a flavour you wouldn't want to forget.

Ce Bread

Ce (chee) is a hardy grain, purple in colour, that withstand any environmental challenge thrown at it and can proliferate throughout both wet and dry seasons. Plain ce lacks a distict strong flavour, meaning it pairs well with other foods, placing it as a staple in most diets. It is the ensthirs equivalent of rice or wheat. Ground dry ce can be mixed with liquids and then baked, like this bread, but it can be cooked in many other ways which drastically change its composition and flavour.

Ce cookies

Another use of ce, these cookies are a common tradition that mean more than just a sweet treat. Ce cookies must be crafted together by family members, often between parent and child or siblings, it is a way to strengthen bonds. This can be to show forgiveness, express love and loyalty, or simply be a fun experience before dinner. Before being baked, a pattern, symbol or shape is carved into the top, such as these sun designs which are believed to bring good luck. Ce cookies are a popular choice of offering at religious events, or simply as a gift for new neighbours.

Sticky ce bun

Slightly sweeter than che cookies, ce buns are an extra special treat, but are not generally reserved for any noteworthy occassions. Ce buns are made with very few ingredients: ce flour and water are used for the bun itself, and the stuffing is ce that has been boiled then cut up and mixed with a liquid similar to syrup or honey. When boiled, ce expands three times its original size and becomes soft and chewy, a consistency and texture similar to tapioca pearls used for boba. As a final step, the filled bun is wrapped in bahn leaves and steamed, which gives it the sticky affect and enhances the flavour.

Soup..

Ensthir soups can be made of just about anything, the range is incredible, but this one seems to have a broth of some bright purple plant, with an addition of various roots and tubers to finish it off. The serving dish of choice is a clay pot decorated with easily accessible paints and dyes, making a simple dot and sun pattern.

Lizard tail

Obviously not from an actual lizard, but close enough. Like most animals that share a planet with ensthirs, this creature used their tail as an extra fat storage, making it a better alternative to eating more meat and getting the same amount of fat. This tail has been cooked, but this is usually only for longetivity as ensthirs still possess the necessary enzymes for properly digesting raw meat (without contracting some mysterious disease.. most of the time).

Jerky

A common meal staple in the dry season when food is less readily available, slices of meat are salted and dried then put into storage until they are needed. Meat jerky is not widely disliked, but it is also not loved by many and doesn't have an important role in ensthir culture other than survival.

Dried berries

The vegan alternative to meat jerky, berries are also dried and stored until dry season but are used as more of a snack or side serving than the main course. Certain berries may turn out to be sweet or sour when aged, or perhaps earthy or downright bad, so an ensthir must choose their tiny fruits carefully when foraging. Families pass down knowledge of what the tastiest berries look like, and young ensthirs will make a challenge to find the best ones first when wet season comes to a close and stores must be stocked up.

would u eat any?!?!

Read more in the second post I reached my mobile image limit 😓😓

#spec bio #spec evo #speculative biology #speculative evolution #xenobiology #ensthir #food

[637lemonbelle637]

I'm weird and bored so. What do the Hashira smell like?

Giyuu Tomioka

So I think Giyuu would always smell like mint and chlorine. I did get that from somebody else and I think it fits him. I don't know why. He probably never even uses breath mints, he probably uses those mint squares. The weird paper things.

Shinobu Kocho

Dove. Just straight up smells like a dove soap bar. She just gives off that fresh scent of a freshly cleaned bathroom. Either that or morning dew. Probably because the morning dew from the grass seeps into her shoes way to often...

Gyomei Himejima

Wet rocks. Just straight river stone. He gives off the smell of nature. Like sniff him and you can smell a Bob Ross painting. It's oddly soothing... Like skipping stones..

Sanemi Shinazugawa

Sapwood. A fresh fruit smell. Something tropical and soothing. like fruit punch. Something fresh that makes you want to go on summer vacation when it's the middle of the winter. It most likely comes from his hair. He doesn't wash his hair with shampoo and instead makes his own conditioner ( probably like how Inosuke does ) He most likely mashes up some bananas and mixes it with honey and milk. His hair gets frizzy and dry easily so this treats it really well. Mmmm. Bananas.

Tengen Uzui

Citrus. Like lemon. His smell probably stings. He most likely uses lemon juice to fight wrinkles and signs of ageing. He then dulls it down with something more water based. Probably including coconut to help keep his skin moisturized. At this point he smells like a salon.. (It tingles the other Hashira's nose hairs..)

Obanai Iguro

He probably smells like cloth or laundry detergent and cologne. The cloth nd laundry detergent come from his clothes since his haori is much bigger then he actually is. And the Cologne. I bet he just wears it or something like it so he can mask the fact that he has a snake crawling on him all the time and that never leaves his shoulder. Kabumaru probably shed on him before.. or worse...

Mitsuri Kanroji

Sweet honey. She smells like sugar, like a bakery. Fresh bread and berries, a calming and nice scent. Cookies and milk. She just smells like food. Like those cinnamon shampoos people use. Her scent probably changes season to season since she would most likely make her products seasonal. (The candy cane scent is Obanai's favorite)

Rengoku Kyojuro

He smells like cats. Like the great outdoors. He gives off a man musk that isn't to strong but is easily noticeable as well. His hands always smell like pennies though. An iron smell. He also gives off the smell of a side walk. I don't know what that is meant to smell like but he just does.

Muichiro Tokito

Grass. He smells like grass. That's it. Just straight grass.

-----------------

Yeah that's how I think they would smell.....

#Kny #Demon Salyer #Tengen #Uzui #Tengen Uzui #Rengoku #Kyojuro #Kyojuro Rengoku #Shinobu #Kocho #Shinobu Kocho #sanemi shinaguzawa #giyuu tomioka #Giyuu #Sanemi #Shinazugawa #Tomioka #Gyomei #Himejima #gyomei himejima #Muichiro #Tokito #demon slayer kimetsu no yaiba #hashira #kny tokitou #Mitsuri #Kanroji #Obanai #Iguro #kny iguro

[sreegs]

Do you know much about ciders? I'm somewhat new to drinking and I find I much prefer them to beer (all the beers I try just feel really bitter to me?)

Haven't really tried many spirits or cocktails either tbh. I live near a pretty nice store so sourcing isn't an issue so much as paying for the stuff. Anything simple and relatively cheap you might recommend to an amateur drink mixer? Maybe on the sweeter end like fruity/minty?

I tried to get into ciders, I honestly can't say I learned much but I do like to drink them seasonally. I don't know good national brands off the top of my head because cider never caught on here in America during the beer resurgence. I know that cider is much more popular in the UK for example, so if you're there and not here, then you have more options.

I do like a local cider though. Since I live in NYC I'm in apple country. Farmers markets have them and there's cideries not too far outside the city (if anyone here is an NYC resident, go check out Penning's near Warwick).

Cider is usually graded along the dry/sweet axis much like wine. There can also be sour ciders as well. This heavily depends on the type of apple and the aging and oxidation that occurs. Additionally it's not unusual to have ciders with added honey that are weird cider/mead hybrids. Those will also be sweet.

Sweet ciders are straightforward: they'll have a profile closer to non-alcoholic cider. Bright and fruity. Dry ciders are called as such because they're, well, not sweet. It's the absence of sweetness. They're not bitter, they may also be described as "tangy" but not always. Really dry ciders make your mouth feel dry after sipping. I've enjoyed ciders up and down the sweet/dry axis, can't say I have a favorite.

Sour ciders are similar to sour beers. They range from "that's a little funky" to "is this komboucha?". I find sours are a love-it-or-hate-it kind of thing so if you find one and you're unsure, buy the smallest amount possible.

Fun fact: cider was once the most popular alcohol in western Europe and more coveted than champagne. Colonial Americans were drinking cider when they weren't stealing land from the natives and committing genocide. Cider and rum, mostly. And beer. Please note this was not cider's fault.

Simple, sweet, fruity, minty. A couple options depending on what you consider easy. I'll give you a couple "proper" recipes as well as the easy way to make them. Oh actually, three. Let's start with the really simple one. Fernet and cola. Don't cringe, it's great. Start with 1 oz of fernet to 8 oz of cola (or 1.5oz to 12 oz if you're using a whole can of coke). serve with lots of ice and a lemon slice. If you like it, increase the Fernet. A proper pour is 5 oz of fernet with a enough cola added to top off the glass. Use bottled cane sugar cola if you can get it. Oh, and make sure it's Fernet Branca. Don't be tempted by Branca Menta, you'll be over-minted.

Try a Mojito. The making of a mojito requires muddling but it needs to be done with finesse as to not pulverize the leaves. Muddle 3-5 mint leaves at the bottom of a shaker with 1/2 oz of simple syrup. Add 2 oz of white rum and 3/4 oz of lime juice. Pour in the ice, shake gently, serve on the rocks topped with club soda/seltzer and a fresh mint sprig.

If you're new to muddling, don't muddle this drink. Muddling too hard will break the leaves make the drink bitter. Grab a sprig or two of mint leaves in one hand and slap the leaves against your other wrist a few times. This will bruise the leaves and express the oils enough without having to muddle. Pluck the leaves and toss them in the shaker with the simple syrup and the rest of the ingredients. Make the same way as above.

Now, if it's the middle of the summer and you just want a drink that's practically whiskey mint snow cone, make a Mint Julep. This is best made in an "old fashioned" style glass (wide, squat glass that holds 8-12 oz) if you don't have the traditional metal cups. Same techniques for the mint as above for the start except you're muddling the mint alone (or doing the wrist slap + pluck the leaves trick). Bruised/muddled mint in the bottom of the glass. Cover with lots of crushed or pebble ice, like a snowcone basically. Pour in 2 ounces of bourbon. Pour over, slowly, one ounce of simple syrup. Let it sit for a minute, garnish with more mint, drink with a straw, stirring as needed.

If you don't have crushed ice, take regular ice cubes and crush them in a clean cotton cloth with something heavy. If you don't even want to bother, just stir for 30 seconds before serving. The trick is, since the crushed ice has more surface area, it melts faster than whole cubes and helps meld the flavors together. This is definitely the hardest of the three drinks to make and it's the most that's "best if done right". But a little elbow grease is enough to make this a great drink.

#booze #cocktails #cider #mint

[autisticandroids]

Hiiiiiiii because you brought scrambled eggs and pesto toast to my attention let me share with you those two recipes that are Very Flavour

Bloody Mary soup

U need: lil bit of oil, 1 very small onion, 1 can of crushed tomatoes, same ammount of water, 1 bullion cube, 4 celery stalks, juice of 1 lemon, 2 tbsp of tabasco, 1 tbsp of basil (the og recipe called for fresh basil but I'm a cheap bitch), juice of 1 lemon (or more if you want it to be even more flavour)

Dice onion as finely as you can. Fry it until translucent. Then add the can of tomatoes and fry them for a while. Then in goes the water and the cube. Cook it till it has desired soup consistency. Chop the stalks into very thin slices, add to the pot alongside tabasco and basila and cook for 5 more minutes. Then kill the heat and add the lemon juice. You can also add pepper, salt and sugar to taste in every moment

It's enough for like 3 portions. Or 4 smaller ones

The 2nd one takes longer to make and is kinda more expensive. It's for

Sweet and sour coconut soup with zucchini

For this one you need: 2 small zucchinies (as the bigger ones tend to have hard seeds), juice of half a lemon and half a lime, 2 lemongrass stalks, 1 cinnamon stick, 5 cardamom pods, half star of anise, 1 inch piece of ginger peeled, 1 bullion cube, 2 cans worth of water, 2 spoons of red curry paste or alternatively tom yum paste from kanokwan, but then 1 also add 2 spoons of shriracha, 1 can of coconut milk, 2 tbsp of cane sugar, one fresh chilli, leaves of thai basil (completely optional), half a lemon peeled and cut into slices

Wash the zuccini, and cut it into those julianni strips. I don't know how it's called. That thing you do to vegetables when you make stirfry. The big matchstick shape. Asian style vegetable peeler will sure come in handy here. Place the zuccini in a bowl, add the cirtus juice, mix throughly with your hands and leave for half an hour. In the meantime rush cinnamon and lemongrass, cut ginger into thin thin slices and place them alongside cardamom, anise, the cube and water in a deep pan. If you are adding curry paste, add it now as well. Let it cook for 10-15 minutes with low heat. It has to be very fragrant. Add coconut milk and sugar. If you are using curry paste, add salt to taste as well, if tom yum paste, now's the time to add it (and shriracha too). Cook for 5 more minutes, then kill he heat. Add the zuccini, with all the juice from the bowl and leave for 5 minutes. Residual heat will cook the zuccini a litre tiny bit. In this time deseed the chilli and cut it into slices. You can add it and the lemon slices to the soup now or when it's in a bowl. Optional basil you definitely have to add when it's in a bowl

That's enough for like 4 servings

Hope it's gonna be of any use to you. If you are interested I have quite a few resipes for things that are Very Flavour but a little bit less flavour than this

these sound amazing..... especially the bloody mary soup. tragically i hate anise so i will be removing it from the coconut soup but still 👀👀👀

#asks #anonymous

[yummydessert]

Easy Recipe for The Best Italian Ricotta Lemon Bundt Cake

Lemon cakes are one of my all-time favorite desserts, such as orange ricotta bundt cake, chocolate ricotta bundt cake, and almond ricotta bundt cake. This Ricotta Lemon Bundt Cake with Zucchini is the most recent addition to my lemon cake recipe arsenal. You might be thinking, "Zucchini?" What exactly is it? Yes! While zucchini and chocolate have almost become standard. It thickens and moistens the cake, enhancing the lemon flavor.

The icing on this lemon ricotta cake adds a hint of blackberries to the cake's strong lemon flavor. This simple cake recipe tastes and looks delicious, especially when baked in a bundt pan.

Drizzling a glaze over your lemon cake adds an interesting flavor and a lovely crimson hue.

MY STORY WIHT LEMON RICOTTA BUNDT CAKE

Ciambellone is a simple Italian-style Bundt cake baked in a circular, ring-shaped (Bundt) pan, as the name suggests. ("Ciambellone" translates as "large ring" or "giant doughnut.") In Italy, ciambellone/ciambellotto/ciambella cakes are almost as numerous as Bundt cakes. My version evolved over the years from my Aunt Dina's lemon-and-anise-scented ciambellotto to this version, with olive oil, ricotta, and extra lemon. The combination of olive oil and ricotta results in a delicate, moist cake with a soft, slightly gritty crumb that keeps for several days. It's the kind of plain cake that Italian aunts and grandparents keep on hand for (un)expected visitors.

This lemon and ricotta Bundt cake are like sunshine on a plate, and it's a quick and simple way to commemorate a special occasion. (In fact, I've made this cake for Easter, Mother's Day, Father's Day, baby and wedding showers, and holiday brunches over the years, and it's always a hit, disappearing quickly.) Although citrus fruits are in season during the winter and provide welcome relief from gloomy days, I find myself craving light and colorful lemon sweets like this one more frequently in the spring. This lemon cake feels right at home, brightening up a cold winter afternoon with a mug of hot tea as it echoes the brightness of a beautiful spring day, which is enhanced when served with in-season berries.

This not-too-sweet cake can be served as an afternoon snack or even for breakfast, as the Italians do (with an espresso or cappuccino, of course). Garnish with confectioners' sugar or dollops of homemade whipped cream, fresh fruit, or berry compote. You can gild the lily and elevate the cake to the level of special-occasion dessert by making a simple lemon glaze with confectioners' sugar and lemon juice to spread on top of the cake, but it isn't necessary. (And, while my Aunt Dina would have frowned on this extra step, I doubt she would have refused a glazed piece if she had a sweet tooth.)

WHERE CAN I FIND LEMON RICOTTA BUNDT CAKE INSTRUCTIONS?

This is also one of the simplest cakes to make. No additional layers, icing, or decorating will be used.

THE BEST RECIPE FOR LEMON RICOTTA BUNDT CAKE

The recipe calls for standard cake ingredients such as butter, eggs, sugar, flour, baking soda, and baking powder to achieve a light texture. But there's one more ingredient that makes all the difference.

INGREDIENTS

• Nonstick frying spray on a bundt pan

• 3 cups all-purpose flour

• 4 tablespoons baking powder

• 1 tablespoon kosher salt

• 12 cups unrefined cane sugar

• 2 tbsp coarsely grated lemon zest (from about two large lemons)

• 1 cup moderately flavored extra-virgin olive oil

• 1 tablespoon vanilla extract

• 1 (16-ounce) container of whole-milk ricotta cheese (about 134 cups)

• four enormous room-temperature eggs

• Confectioners' sugar for final cake coating

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Coat the Bundt pan with cooking spray, making sure to get into all of the crevices.

Combine the flour and salt in a mixing bowl.

In a large mixing bowl, combine the sugar and lemon zest until the sugar is moist and aromatic. Whisk in the ricotta and eggs until well-mixed.

Whisk the flour mixture into the wet ingredients with a rubber spatula until thoroughly combined. (I use a whisk here and there to help blend the flour into the thick batter; just don't overbeat the mixture, or you'll end up with a less-tender cake.)

Fill the prepared Bundt pan halfway with batter, smooth the top, and tap the pan lightly. Cook it for 40-50 minutes. To be safe, I usually start checking mine at the 30-minute mark.)

Before carefully transferring it to a rack, cool it for 15 minutes completely. The cake can be kept covered for 2 to 3 days. (I kept mine for a few days on a cake plate covered with a plastic cake dome.)

WHAT IS THE MOST IMPORTANT INGREDIENT IN MOIST CAKES?

Without a doubt, the secret to this show-stopper is ricotta. It makes richer and moisture to the cake quickly.

WHAT TASTE DOES LEMON RICOTTA CAKE HAVE?

The icing adds a hint of blackberries to the cake's strong lemon flavor.

Ricotta cheese is perfect for the dish. It has a beautiful buttery crumb, and the brilliant yellow flesh contrasts beautifully with the rich crimson blackberry glaze!

It's stunning, as are all ricotta desserts. When you serve it to your guests, you'll feel so happy and prosperous! You can also make Martha Stewart lemon ricotta bundt cakes. If you're on a diet, a lemon ricotta bundt cake without gluten would be preferable.

NOTES

* I use olive oil in a lot of my baked goods because I like the depth of flavor it adds; the Italian perfect lemon ricotta bundt cake is very healthy!

#dessert recipe #dessert #lemon ricotta cake #lemon cake #italian dessert #food #homemade #simple recipe #healthy dessert #i love it #delicious #ricotta #bundt cake #lemon bundt cake #ricotta cake #share this #amazing #awesome #ricotta cheese #confectioners' sugar #olive oil #mmmmm yummy #yummydessert

[indiansweetshopadelaide]

Rangoli Sweets & Restaurant: A Pure Vegetarian Delight in Adelaide

Rangoli Sweets & Restaurant is a beacon of traditional Indian restaurant in Adelaide, distinguished by its dedication to vegetarianism and the healthful purity of desi ghee. Desi ghee, a type of clarified butter, is a staple in Indian cooking, known for its rich flavor and numerous health benefits over regular butter or cooking oils. At Rangoli, the commitment to using desi ghee not only ensures a healthier dining option but also imbues their dishes with a distinct and authentic taste that has garnered a loyal following among locals and visitors alike.

The Philosophy of Pure Vegetarian Cuisine

At the core of Rangoli Sweets & Restaurant's success is its unwavering commitment to pure vegetarian cuisine. Understanding the growing demand for vegetarian and vegan options, the restaurant meticulously crafts its menu to ensure that every dish is free from meat, fish, and egg products. This dedication not only caters to vegetarians and vegans but also appeals to those looking to explore the rich flavors of Indian cuisine without the inclusion of animal products.

Highlighting the Menu: A Journey Through Taste

Rangoli Sweets & Restaurant offers an expansive menu that celebrates the diversity of Indian vegetarian cuisine. Each dish is a testament to the rich culinary traditions of India, made with fresh, high-quality ingredients and the nutritional benefits of desi ghee.

Starters and Snacks: Begin your meal with a selection of appetizing starters such as samosas and pakoras, deep-fried to perfection and served with tangy chutneys. These snacks set the stage for a flavorful dining experience.

Dosa Delights: The dosa offerings at Rangoli are a highlight, with a variety of fillings wrapped in crispy, golden-brown crepes made from fermented rice and lentil batter. Each dosa serves as a delicious and wholesome meal.

Biryani and Curries: The biryanis at Rangoli are aromatic and flavorful, cooked with basmati rice and a medley of spices that tantalize the palate. The curry selections are equally impressive, offering a range of gravies that perfectly complement the fluffy rice or fresh Indian breads.

Sweets and Desserts: No meal at Rangoli is complete without sampling their sweets and desserts. Made with pure desi ghee, these confections are not just treats but celebrations of Indian sweet-making artistry.

The Health Benefits of Desi Ghee

The use of pure desi ghee is a cornerstone of Rangoli Sweets & Restaurant's culinary philosophy. Desi ghee is renowned for its health benefits, including its high smoke point, which makes it an ideal medium for cooking and its rich content of fat-soluble vitamins. Unlike other fats, desi ghee is lactose-free and packed with healthy fatty acids, making it a healthier alternative for those mindful of their dietary choices.

A Hub for Vegetarians and Vegans

Rangoli Sweets & Restaurant has become a beloved spot for vegetarians, vegans, and anyone looking to indulge in the rich, flavorful world of Indian vegetarian cuisine. The restaurant's dedication to quality, authenticity, and healthful cooking practices has earned it a special place in the hearts of Adelaide's food-loving community.

SUGAR CANE JUICE KESAR JALEBI GULAB JAMUN

[gettoknowpriceofrajmafrom]

Experience Authentic Sweetness with Farmonics Shakkar Bura

Farmonics is delighted to introduce Shakkar Bura, a traditional sweetener that encapsulates the essence of authentic sweetness in its purest form. Shakkar Bura, also known as powdered jaggery or unrefined cane sugar, has been a staple in culinary traditions for centuries, cherished for its rich flavor, natural sweetness, and versatile uses.At Farmonics, we are committed to sourcing the finest quality sugarcane from select farms where traditional farming methods are practiced. Our dedication to purity and authenticity ensures that every granule of Shakkar Bura is derived from natural, unrefined cane juice, without the use of any additives or chemicals.Shakkar Bura is renowned for its unique caramel-like flavor, fine texture, and aromatic sweetness, making it a beloved ingredient in a wide range of culinary creations. Whether used in teas, coffees, desserts, or savory dishes, Shakkar Bura adds a delightful sweetness and depth of flavor that enhances the taste profile of any dish.What sets Farmonics Shakkar Bura apart is its superior quality and nutritional value. Unlike refined sugars that undergo extensive processing, Shakkar Bura retains the natural minerals and vitamins present in sugarcane, including iron, calcium, magnesium, and potassium. These essential nutrients not only enhance the flavor profile of Shakkar Bura but also offer various health benefits, such as supporting bone health, enhancing immune function, and regulating blood sugar levels.Moreover, Farmonics Shakkar Bura is meticulously processed and packaged to preserve its freshness and purity. Our commitment to quality assurance ensures that every batch of Shakkar Bura meets stringent standards of excellence, guaranteeing customer satisfaction and trust.Experience the authentic sweetness of Shakkar Bura with Farmonics, where purity, flavor, and tradition converge to create an unparalleled sweetening experience. Elevate your culinary creations with the richness of natural sweetness and indulge in the wholesome goodness of Farmonics Shakkar Bura.

#shakkar bura

[heydaytravelcompany]

Foodie Guide to Holidays at Walt Disney World Resort 2023

All throughout the Resort, enter a winter wonderland of flavor with tasty bites and sips that will light up everyone's taste buds. From the almost too cute to eat (almost) Mickey Winter Hat Dome Cake from Amorette's Patisserie to holiday festivities like the O' Ham N' Cheese Trees at Jock Lindsey’s Hangar Bar, and even the sweet sip of the returning Gingerbread Martini, guests will be unwrapping delights all holiday season long. It’s the most wonderful time of the year and that means … holiday goodies! One of the best parts of this season are the tasty delights and this year is no different. The culinary teams at Walt Disney World Resort have been hard at work making sure everyone gets a flavorful present all across property. And with the passion and creativity put to the plate this year, there’s no doubt all of these talented culinary experts are on the nice list. It’s time to get to the Walt Disney World Resort Holidays Foodie Guide! Disney Springs Amorette's Patisserie (Available Nov. 9 through Dec. 31; mobile order available) - Holiday Sweets Petit Cake: Layers of spice cake, cream cheese icing, and apricot jam with fresh apple compote and Italian buttercream (New) - Mickey Winter Hat Dome Cake: Layers of vanilla chiffon, chai tea mousse, cranberry-cherry pâte de fruit, almond crunch, and brown butter ganache (New) - Christmas Tree Cream Puff: Pistachio cream puff (New) - Hot Cocoa Crème Brûlée: Hot cocoa crème brûlée with toasted marshmallow cream (New) - Gingerbread Cheesecake (New) - Cookies and Milk Éclair (New) - Mickey and Minnie Gingerbread Cookies (New) - Santa Mickey Mousse: White chocolate mousse and dark chocolate mousse with crispy pearls Chef Art Smith's Homecomin' (Available Nov. 24 through Jan. 1) - Homecomin' Holiday Turkey Sandwich: Smoked turkey on toasted artisanal bread, dressed with signature cornbread stuffing and a sweet and sour cranberry aioli served with house-made potato chips Chicken Guy! (Available Nov. 6 through Dec. 31) - Holiday Cookie Shake: Hand-spun vanilla soft-serve, blended with sugar cookies and caramel drizzle topped with marshmallow whipped cream, mini chocolate candy pieces, holiday sprinkles, and a cookie - Frozen Peppermint Cocoa Shake: Hand-spun vanilla soft-serve, blended with hot cocoa mix, peppermint, and crushed candy cane pieces topped with marshmallow whipped cream, sprinkles, crushed candy cane, mini marshmallows, and chocolate drizzle  D-Luxe Burger (Available Nov. 9 through Jan. 7; mobile order available) - Caramel Apple Pie Shake: Vanilla Gelato blended with dark caramel sauce, Granny Smith apple syrup, cinnamon syrup, and graham cracker crumbs topped with whipped cream, caramel, and graham cracker crumbs (New) Dockside Margaritas (Available Nov. 9 through Jan. 15) - Spiced Cranberry Paloma: Lunazal Reposado Tequila, cranberry juice, grapefruit juice, lime juice, and spiced simple syrup eet by Maneet Chauhan (Available upon opening through Dec. 31) - Yule Chai Greeting: Signature spiced chai, whipped cinnamon cream, toasted marshmallow, Christmas sprinkles, and a candy cane Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) - Holiday Donuts Frontera Cocina (Available Nov. 10 through Dec. 31) - Marzipan Delight: Centinela Blanco Tequila, Marzipan Cordial, tres leches home-made mix, and marzipan crumble rim The Ganachery - Gingerbread Mickey Chocolate Piñata: Milk chocolate piñata with crisp pearls and gingerbread toffee (New) (Available Nov. 9 through Dec. 31) - Gingerbread-Pecan Toffee: Spiced toffee enrobed with milk chocolate and encrusted with toasted pecans and gingerbread crumbs (New) (Available Nov. 9 through Dec. 31) - Mickey Chocolate-covered Gingerbread Cookies: Spiced gingerbread cookies enrobed in milk chocolate and dark 65% chocolate (New) (Available Nov. 9 through Dec. 31) - Chocolate Peppermint Bark: White and dark chocolate with crushed peppermint candy (Available Nov. 9 through Dec. 31) - Olaf Hot Cocoa Surprise: Milk chocolate shell filled with The Ganachery hot cocoa mix and house-made marshmallows (Available Nov. 9 through Dec. 31) Gideon's Bakehouse (Available Nov. 24 through Dec. 31) - Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and edible glitter - Cookie Vom Krampus: Chocolate cookie with mint Jock Lindsey’s Hangar Bar - Jock's Famous Pigs in the Blanket: Debreziner sausage, puff pastry, and cranberry mustard sauce (New) (Available Nov. 9 through Dec. 30) - O' Ham N' Cheese Trees: Puff pastry, Pitt ham, cheddar cheese, garlic herb butter, and sugar plum jam (New) (Available Nov. 9 through Dec. 30) - Cranberry Barbeque Meatballs: All-beef meatball, cranberry barbecue sauce, orange goat cheese, granny smith apple, spiced walnuts, orange supremes, and crispy basil (New) (Available Nov. 9 through Dec. 30) - Naughty or Nice Deviled Eggs: Crispy Ham and Sweet Honey Glazed (Nice) or Spicy Honey Glazed (Naughty) - Here We Come A-Croquetting: Turkey croquettes, sweet potato purée, bacon-cranberry jam, turkey gravy, and herbed gremolata (Available Nov. 9 through Dec. 31) - Post-flight "Milk" and Cookies with Coquito: Bourbon-eggnog snowflake cookie, gingerbread reindeer cookie filled with dulce de leche, chocolate-peppermint Christmas tree cookie and coquito with Bacardí Rum (New) (Available Nov. 9 through Dec. 31) - Hot Chocolate Grail Flight: Spiced Caramel with Captain Morgan Original Spiced Rum, Cookies 'n Cream with white chocolate and Stoli Vanil Vodka, Peppermint with Baileys Irish Cream Liqueur and Bols Crème de Menthe White Liqueur (Available Nov. 9 through Jan. 13) - Eternal Snowfall: St. Augustine Cane Vodka, St. Augustine Gin, Tippler's Orange Liqueur, Siesta Key Silver Rum, chipotle pineapple syrup, and sour mix topped with a float of Bols Blue Curaçao Liqueur and garnished with a snowflake sugar piece and lemon wheel (New) (Available Nov. 9 through Dec. 31) - Jock's Holiday Martini: Frangelico Liqueur, Tito's Handmade Vodka, Baileys Irish Cream Liqueur, hazelnut syrup, and half and half sprinkled with cinnamon and garnished with star anise (New) (Available Nov. 9 through Jan. 13) - Merry Margarita: Lunazul Reposado Tequila, Domain de Canton Ginger Liqueur, lime and pear juices, cinnamon syrup, and hibiscus syrup garnished with a holiday sugar piece and lime wedge (New) (Available Nov. 9 through Jan. 13) - Holiday Cherry Cocktail: Stoli Vanil Vodka, Heering Cherry Liqueur, simple syrup, and red cranberry juice with edible glitter and garnished with a cherry (New) (Available Nov. 9 through Jan. 13) - Ginger Mule: Frangelico Liqueur and Stoli Vanil Vodka topped with Fever-Tree Ginger Beer and garnished with a cinnamon stick and cranberries (New) (Available Nov. 9 through Jan. 13) Marketplace Snacks (Available Nov. 9 through Dec. 31) - Olaf Waffle Sundae: Bubble waffle filled with vanilla soft-serve, peppermint sauce, candy snowflakes, a chocolate edible image, and chocolate sticks Morimoto Asia (Available through Dec. 31) - Yokai: Morimoto Knob Creek Bourbon, Monin Caramel Apple Butter Syrup, Chambord, and prosecco - Kyuri and Spicy: Cucumber-Infused Espolon Blanco Tequila, jalapeño, ginger liqueur, Ancho Reyes, John D. Taylor’s Velvet Falernum Liqueur, lime, and agave - Toji Moon: Absolut Mandarin Vodka, sake, Monin Habanero-Lime Syrup, lemongrass, yuzu, and celery bitters - After Midnight: Courvoisier VS Cognac, Legent Kentucky Straight Bourbon Whiskey, ginger, orgeat, grapefruit, lemon, cinnamon syrup, and black walnut bitters - Forever Young: Aviation Gin, Aperol, Carpano Antica Formula Vermouth, blood orange liqueur, and mole bitters - Maker Mark Flight: Maker’s Mark Cask Strength, Maker’s Mark 46, Morimoto Maker’s Mark Private Select Paddlefish (Available Dec. 25 only) - Santa's Seafood Boil: Key West pink shrimp, Cedar Key little neck clams, Prince Edward Island mussels, corn bread, red potatoes, and sweet corn Planet Hollywood (Available Nov. 6 through Dec. 26) - Frosty the Snowman Shake: Mint chocolate chip ice cream with red and green Christmas candies, sprinkles, and holiday mints topped with homemade whipped cream and a marshmallow snowman pop The Polite Pig (Available Nov. 15 through Dec. 11) - Open-face Turkey Smash: Texas toast, mashed potatoes, cornbread stuffing, turkey gravy, and cranberry chutney Splitsville Luxury Lanes - Holiday Spice Old Fashioned: Michter’s American Whiskey US Kentucky Straight Rye, holiday spice syrup, and bitters garnished with a cinnamon stick and an orange twist (Available Nov. 1 through Jan. 6) - Mistletoe: Stoli Vodka, rosemary syrup, Barrow’s Intense Ginger Liqueur, lemon juice, and soda water with a rosemary sprig and sugared cranberries garnish (Available Dec. 1 through Jan. 6) Swirls on the Water (Available Nov. 9 through Dec. 31) - Christmas Tree Sundae: Pistachio soft-serve in a waffle cone bowl with whipped cream, sprinkles, and candy Christmas lights (New) - Frozen Hot Chocolate Float with Salted Caramel (Non-alcoholic Beverage) (Alcoholic version also available with Knob's Creek) Terralina Crafted Italian (Available Dec. 25 only) - Christmas Day Special: Grilled lamb chops with creamed spinach and artichokes, wild mushroom and parmesan risotto cake, mint, and basil sauce topped and crispy leeks - Poinsettia: Cranberry mimosa with sugar dusted cranberries Vivoli il Gelato - Italian Hot Chocolate: House-made from scratch made with dark coca, dark chocolate bar, milk, and sugar topped with whipped cream or marshmallows (Available Nov. 10 through Feb. 1) - Candied Yam Cannoli: Sweet cream of yams and ricotta topped with pecans (Available Nov. 10 through Jan. 7) - Santa's Crew: Elf Mint Chocolate Chip Shake, Reindeer Chocolate Shake, and Abominable Snowman (Available Nov. 10 through Jan. 6) - Santa Waffle: Freshly-baked waffle topped with strawberries, bananas, whipped cream, and chocolate chips (Available Nov. 10 through Jan. 6) YeSake (Available Nov. 24 through Dec. 31) - Holiday Peppermint Chocolate Milk Boba Tea: Chocolate and peppermint tea latte made with boba pearls and whipped cream Outdoor Bar Locations (Available Nov. 9 through Jan. 13) - Holiday Rum Punch: Bols Blackberry Brandy, Bols Crème de Banana Liqueur, Tito's Handmade Vodka, orange tangerine syrup, and orange juice garnished with an orange wedge (New) Disney Resort Hotels Disney’s All-Star Movies Resort, Disney’s All-Star Music Resort, and Disney’s All-Star Sports Resort World Premiere Food Court, Intermission Food Court, and End Zone Food Court (Available Nov. 27 through Jan. 2; mobile order available) - Minnie Gingerbread Bundt Cake: Gingerbread Bundt cake with cream cheese icing (New)  Disney’s Animal Kingdom Lodge The Mara (Available Nov. 26 through Dec. 31) - Mickey Santa Hat Tart: Vanilla tart with pistachio cake, chai mousse, and caramel ganache  Jumbo House Lobby Pop-up Shop (Available Nov. 15 through Dec. 31) - Gingeraffe Cookie: Sugar cookie, gingerbread cookie, white chocolate, M&M’S chocolate candies, and a holiday wreath (New) Disney’s Art of Animation Resort and Disney’s Pop Century Resort   Landscape of Flavors and Everything POP Shopping & Dining (Available Nov. 27 through Dec. 31; mobile order available) - Deer Holly Day Cupcake: Chocolate cupcake filled with chocolate ganache and topped with a peanut butter-cream cheese buttercream Disney’s Beach Club Resort Beaches and Cream Soda Shop (Available Nov. 26 through Dec. 31) - Holiday Shake: Cookie butter milk shake with caramel drizzle and holiday sprinkles topped with a Christmas tree cupcake  Disney’s BoardWalk BoardWalk Deli (Mobile order available) - Frosted Croissant Roll: Rolled croissant dough filled with a hot chocolate-marshmallow filling (New) (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Caribbean Beach Resort Centertown Market (Mobile order available) - Snowman Blondie: Chocolate chip and peppermint blondie topped with brown butter-chocolate mousse, vanilla bean whipped cream, and white chocolate (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Contemporary Resort   Contempo Café (Available Dec. 1 through 31; mobile order available) - Holiday Cranberry Frangipane Cake: Almond frangipane with cranberry-cherry gel, white chocolate mousse, and salted honey whip (New) Disney’s Grand Floridian Resort & Spa   Gasparilla Island Grill (Available Dec. 1 through 31; mobile order available) - Present Peppermint Brownie Pop: Brownie filled with house-made peppermint patty enrobed in white chocolate (New) - Snowman Choux: Pâte à choux filled with spiced mousse and chocolate Bavarian cream Disney’s Old Key West Resort and Disney’s Saratoga Springs Resort & Spa Good’s Food to Go and The Artist’s Palette (Available through Jan. 2; mobile order available at The Artist’s Palette only) - Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream  Disney’s Polynesian Village Resort   Capt. Cook's and Kona Island (Available Dec. 17 through 31; mobile order available at Capt. Cook’s) - Tropical Holiday Cupcake: Chocolate cupcake, peppermint mousse, streusel, and chocolate décor  Pineapple Lanai (Available Dec. 1 through 31) - 'Olu Mel Holiday Float: DOLE Whip lime float with pineapple juice, ‘Olu Mel White chocolate piece, and strawberry popping candy  Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through Jan. 7) - Jingle Jammer: Cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice (Non-alcoholic beverage) - Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardí Superior Rum, St. Elizabeth Allspice Dram Liqueur, cranberry juice, orgeat, and cinnamon with a splash of fresh lime juice and a cinnamon stick - Tropical Snowstorm: Jack Daniel’s Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg  Disney’s Port Orleans Resort – French Quarter and Disney’s Port Orleans Resort – Riverside Sassagoula Floatworks and Food Factory and Riverside Mill Food Court (Available Nov. 27 through Dec. 26; mobile order available)  - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles Scat Cat’s Club – Café at Disney’s Port Orleans Resort – French Quarter   - Hot Cocoa Beignets: Trio of Mickey-shaped beignets with a dusting of hot cocoa powder, fudge drizzle, snowflake sprinkles, and a pipette of chocolate milk (New) (Available Dec. 1 through Jan. 31) Disney’s Riviera Resort Le Petit Café (Available Nov. 26 through Jan. 2) - Chocolate-Peppermint Santa Hat: Dark chocolate mousse, white chocolate-peppermint mousse, and a mint marshmallow - Gingerbread Cookie: European-style gingerbread, dark chocolate, and sugar glaze Disney’s Wilderness Lodge Roaring Fork (Mobile order available) - Peppermint Igloo: White chocolate igloo filled with white chocolate-peppermint mousse and dark chocolate cake (New) (Available Nov. 15 through Dec. 30) Available at Various Disney Resort Hotel Food Courts (Available Nov. 27 through Jan. 31; mobile order available) - Walking in a Plant-based Snow Land: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Centertown Market at Disney’s Caribbean Beach Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside - Sassagoula Floatworks and Food Factory Disney’s Port Orleans Resort – French Quarter Available at Various Table-Service Restaurants (Available through Jan. 7) - Gingerbread Martini: Grey Goose Vodka, RumChata Liqueur, and gingerbread spice featuring a rim of homemade gingerbread from the bakery teams Available at Select Deluxe & Specialty Resort Locations (Available Nov. 27 through Jan. 1) - Holiday Fruitcake Mule: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry juice, and rosemary topped with ginger beer (New) - Holiday Fruitcake Old-Fashioned: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry, lemon, and rosemary (New) Disney’s Hollywood Studios ABC Commissary (Available Nov. 11 through Jan. 1; mobile order available) - Holiday Minnie Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling topped with spiced maple buttercream and salted caramel icing - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 11 through Jan. 1; mobile order available) - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkles - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Hollywood Scoops (Available through Jan. 1)   - Candy Cane Milk Shake: Chocolate cake doughnut, mint doughnut icing, and candy cane sprinkles PizzeRizzo (Available Nov. 11 through Jan. 1; mobile order available) - Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate-covered cocoa nibs - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 11 through Jan. 1; mobile order available) - Santa Mickey Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey ears - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce The Trolley Car Café (Available Nov. 11 through Jan. 1) - Mickey Gingerbread Cookie - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkle Woody’s Lunch Box (Available Nov. 11 through Jan. 31; mobile order available) - Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate-marshmallow fondant, and mini marshmallows  Dockside Diner and Outdoor Vending Carts Near Grand Avenue, the Tip Board, and the Main Entrance (Available through Jan. Read the full article

[evershinedentalclinic]

How To Care For Your Teeth During Holidays?

No matter how much you love your dentist, he or she probably doesn’t top the list of people you want to spend quality time with over the holidays. Follow these tips to steer clear of emergency trips to the dentist’s office this season. You can still enjoy the Holidays and yummy food without compromising your white smile!

1-Do Not Overdo it With the Candy

It is pretty common knowledge that excess sugar is bad for your teeth. Sugar eats away at your enamel, which is the hard protective surface of your tooth. Weakened enamel makes your teeth more susceptible to cavities. Be wary of extra sugary temptations such as carbonated soft drinks, sticky, hard, or chewy candy. (Yes- this includes candy canes and mints!) If you do find yourself indulging in sweets, brushing and flossing soon after will limit the amount of bacteria on your teeth.

2-Include Teeth-Healthy Foods During Your Holiday Meals

Healthy teeth and gums do not just happen by chance, they can happen by eating teeth-healthy food! Realistically, you will want to splurge a little with all the holiday activities, so a cookie here and there should not cause much damage. Just make sure to incorporate food that is great for your teeth as well! Snack often on vegetables, especially carrots!

3-Do Not Use Your Teeth to Shell Nuts

Cracking nutshells is not a job for your teeth. This is actually what nutcrackers were made for! If it goes wrong, cracking your teeth can be a painful and expensive mistake.

4-Do Not Disregard Your Daily Oral Hygiene Routine

Just like the rest of the year, brushing and flossing twice a day is critical for the health of your teeth and gums. It may not be as fun or as exciting as the rest of your holiday activities, and your schedule might not be as regular as usual. However, to best take care of your teeth over the holidays, your oral hygiene must be at the top of your priority list! If you set aside those few extra minutes a day, your teeth and gums will thank you!

5-Chew Sugarless Gum

Chewing gum can have many benefits. For one, it can curb your sugar cravings. Surprisingly enough, there are many sugar-free gum brands to choose from. Cinnamon gum is also worth looking into in regards to tooth health. Cinnamon can open up your salivary glands, which can help your mouth flush out cavity-forming bacteria.

6-Water is Your Best Friend

Drinking water has many health benefits. Not only is it great for your skin and digestive health, water is also great for teeth health! It can wash away fresh bacteria that can lead to cavities. Keeping a water bottle handy during all your meals and snacks will help keep your teeth and gums healthier during the holidays.

7-Don’t Use Your Teeth to Open Presents

Much like using your teeth to open nutshells, using your teeth to open presents can be damaging. Avoid slicing ribbon or tape with your teeth as well.

8-Opt for Lighter-Colored Beverages

Dark-colored sodas, red wine, and juices can be intense tooth stainers. Avoiding darker drinks and opting for lighter or clear drinks can help your teeth stay whiter longer, especially over the holidays!

9-Keep an Extra Teeth-Cleaning Kit

For those mornings that you forget to floss, or when you splurge on a little too much dessert, you can benefit from keeping a to-go tooth cleaning kit. Keeping a travel-size toothbrush, toothpaste, and floss in your bag or car will come in handy in case you need to clean your teeth after eating. It is also helpful to easily pick out food that gets stuck in your teeth from holiday meals.

10-Prioritize Dental Checkups with a Dentist Near Me

Did you know that dental check-ups should happen about every six months? If your six-month checkup and cleaning happen to land during the holidays, make sure you make it!

If you do not have a cleaning scheduled, make sure to call the best “dentist near me.” Make an appointment with Evershine Dental Clinic for the holidays! We take care of our patients based on the latest research and the highest levels of quality. Your dental health is important to us!

[liquorwinecave]

What is Agricole Rhum?

Agricole Rhum is made with fresh sugarcane juice, as opposed to most rums, which are distilled from fermented molasses.

To produce Rhum, distillers first ferment freshly pressed sugar cane juice with wild, native yeasts to produce sugar cane wine, which they then distill into a rough, funky, extremely aromatic spirit, that is more botanically driven than sweet. For a rhum agricole to be labeled as such, it has to be made with sugar cane juice, not by-products such as molasses, which is used in making most of the rums on the market.

The style originated over a century ago, with the threat to the islands sugarcane industries posed by the availability of cheap sugar from the beet sugar; sugar producers responded by devising a way of using the entire sugarcane for making rum.

The simplest distinction between rum and Agricole Rhum is that RUM is always made with Molasses (an industrial byproduct of sugar production), whereas Agricole Rhum is made straight from fresh pressed sugarcane juice.

Some avoid using the term rhum agricole as they do not follow all of the traditions of historical styles, but other distilleries using fresh sugarcane only use freshly pressed sugarcane rather than molasses, distilling it only a day or two after picking, and thus generally focus on showing off the plants most pure flavors.

Check out our Agricole rum collection

#agricole rhum

[rabbitcruiser]

National Rum Day

National Rum Day comes on August 16 of every year. Rum is the third most popular spirit followed by the vodka and all the whiskey combined in the United States. It is a distilled clear alcoholic drink which is a byproduct of molasses production and made directly from sugar cane juice. After the evaporation and distillation process, most rum is aged in wooden oak barrels.  It stirs up images of sandy shores and vividly coloured umbrellas in fruity drinks. It is a fresh and sweet spirit that originated in sunny Papua New Guinea.

“I remain faithful to bourbon sour. It’s absolutely delicious. You’d have to ask a bartender what’s in it, but I think if you know you might never have a drink. I also love a little rum, 7 years aged, brown, when it is chilly, before dinner.” – Christian Louboutin

History of National Rum Day

Rum started in 17th century Barbados in Brazil when there was rises the molasses-like a by-product of making sugar that plantation owners, not having any use for the stuff, dumped it into the ocean. It wasn’t long before some crafty slaves shown a way to ferment and later distil the molasses, which more closely resembles present-day Guaro than rum.

Rum is a happy drink, blended with tropical climates, days spent smelling of sunscreen by the water and dancing with good friends. Rum is a magical liquor made from molasses, and in fresh sugar cane juice, that has been fermented and distilled and aged in oak barrels. Los Angeles bartenders are using rum to make some of their best cocktails. And whatever you’re drinking, do it responsibly.

How to Celebrate National Rum Day

Celebrate National Rum Day with a short drive to your favourite watering hole on a hot summer day and visit Mexican restaurant or liquor store. If you want a lot of fun, grab your friends to get some Rum and enjoy the day.

Source

#Strawberry Mojito #Dark 'n' Stormy #Long Island Ice Tea #Sweat Tea Mojito #don't drink and drive #cocktail #National Rum Day #restaurant #USA #Canada #original photography #travel #vacation #Mojito #lemon #ice cube #NationalRumDay #16 August

[crystalgood]

Welcome to the world of sugar cane stalks! Whether you are looking for a sweet treat or a healthy snack, sugar cane stalks are a great option. Not only are they delicious, but they are also packed with essential vitamins and minerals. In this guide, we will discuss where to buy sugar cane stalks, the different types of sugar cane stalks available, and how to prepare them. So, let's get started! Where to Find the Freshest Sugar Cane Stalks for Your Recipes If you’re looking for the freshest sugar cane stalks for your recipes, you’re in luck! There are plenty of places to find them, and you’ll be sure to get the best quality. First, you can check your local farmers’ market. Many farmers’ markets have vendors who sell fresh sugar cane stalks. You can ask the vendors about the quality of their stalks and how recently they were harvested. You can also check your local grocery store. Many stores carry fresh sugar cane stalks in their produce section. Be sure to check the expiration date on the package to make sure you’re getting the freshest stalks. Finally, you can order fresh sugar cane stalks online. There are many online retailers that specialize in selling fresh sugar cane stalks. You can read customer reviews to make sure you’re getting the best quality. No matter where you get your sugar cane stalks, you’ll be sure to get the freshest and best quality for your recipes. Enjoy! How to Choose the Best Quality Sugar Cane Stalks for Your Needs When it comes to choosing the best quality sugar cane stalks for your needs, there are a few things to consider. First, you want to make sure that the stalks are fresh and free from any signs of disease or pests. You should also look for stalks that are firm and have a bright green color. Next, you want to make sure that the stalks are of a uniform size. This will ensure that the sugar cane juice you extract from them will be of a consistent quality. You should also check for any signs of discoloration or damage, as this could affect the taste of the juice. Finally, you want to make sure that the stalks are free from any foreign matter. This includes dirt, stones, and other debris. If you find any of these, it’s best to discard the stalks and look for a better quality option. Choosing the best quality sugar cane stalks for your needs doesn’t have to be a difficult task. By following these simple tips, you can ensure that you get the best quality stalks for your needs. With the right stalks, you can make delicious and nutritious sugar cane juice that will be sure to please your taste buds! Exploring the Different Varieties of Sugar Cane Stalks Available Sugar cane is a versatile and delicious crop that has been enjoyed for centuries. From sweetening drinks to making desserts, sugar cane has been a staple in many cultures around the world. But did you know that there are actually many different varieties of sugar cane stalks available? Let’s explore the different types of sugar cane stalks and their unique characteristics. The most common type of sugar cane is the Saccharum officinarum, which is also known as the “noble cane”. This variety is native to Southeast Asia and is the most widely cultivated type of sugar cane. It is characterized by its tall, thick stalks and sweet flavor. This variety is often used to make sugar, molasses, and rum. Another popular variety of sugar cane is the Saccharum spontaneum, which is also known as the “wild cane”. This variety is native to India and is characterized by its thin, flexible stalks and slightly bitter flavor. This variety is often used to make jaggery, a type of unrefined sugar. The Saccharum robustum is another type of sugar cane that is native to South America. This variety is characterized by its short, thick stalks and sweet flavor. This variety is often used to make sugar, molasses, and rum. Finally, the Saccharum sinense is a variety of sugar cane that is native to China. This variety is characterized by its tall, thin stalks and sweet flavor.

This variety is often used to make sugar, molasses, and rum. No matter which variety of sugar cane you choose, you can be sure that it will add a unique flavor and sweetness to your recipes. So why not try out a few different varieties and see which one you like best? You may be surprised at the different flavors and textures that each variety has to offer! The Benefits of Buying Sugar Cane Stalks Locally Buying sugar cane stalks locally is a great way to support your local economy and get access to fresh, delicious sugar cane. Here are some of the benefits of buying sugar cane stalks locally: 1. Fresher Taste: When you buy sugar cane stalks locally, you can be sure that you’re getting the freshest, most delicious sugar cane available. Local farmers harvest their sugar cane at the peak of ripeness, so you can be sure that you’re getting the best flavor possible. 2. Support Local Farmers: Buying sugar cane stalks locally helps to support local farmers and their families. By buying from local farmers, you’re helping to keep their businesses alive and thriving. 3. Reduce Your Carbon Footprint: Buying locally grown sugar cane stalks helps to reduce your carbon footprint. When you buy from local farmers, you’re not only supporting their businesses, but you’re also reducing the amount of energy used to transport the sugar cane from far away places. 4. Get to Know Your Farmer: When you buy sugar cane stalks locally, you get to know the farmer who grew them. This can be a great way to learn more about where your food comes from and how it’s grown. 5. Save Money: Buying sugar cane stalks locally can also help you save money. Local farmers often offer discounts for buying in bulk, so you can get a great deal on your sugar cane. Buying sugar cane stalks locally is a great way to support your local economy, get access to fresh, delicious sugar cane, and save money. So why not give it a try? Tips for Storing and Preserving Sugar Cane Stalks 1. Harvest your sugar cane stalks when they are mature. This will ensure that the stalks are at their peak sweetness and flavor. 2. Cut the stalks into smaller pieces and remove any leaves or debris. 3. Place the stalks in a cool, dry place. Avoid direct sunlight and high temperatures. 4. Wrap the stalks in a damp cloth or paper towel to keep them moist. 5. Place the wrapped stalks in an airtight container or plastic bag. 6. Store the container in the refrigerator or freezer for up to six months. 7. If you plan to store the stalks for longer than six months, you can also freeze them. Place the stalks in a freezer-safe container and store in the freezer for up to one year. 8. To preserve the stalks for longer than one year, you can also dry them. Spread the stalks out on a baking sheet and place in a warm, dry place. Allow the stalks to dry for several days before storing in an airtight container. 9. To use the dried stalks, soak them in water for several hours before using. 10. Enjoy your sugar cane stalks! The Best Places to Buy Sugar Cane Stalks Online If you’re looking for the perfect sugar cane stalks to add a unique flavor to your favorite recipes, you’ve come to the right place! Here are some of the best places to buy sugar cane stalks online. 1. Amazon – Amazon is a great place to buy sugar cane stalks. They have a wide selection of organic and non-organic varieties, so you can find the perfect stalks for your needs. Plus, they offer free shipping on orders over $25. 2. The Spice House – The Spice House is a great place to buy sugar cane stalks. They have a wide selection of organic and non-organic varieties, so you can find the perfect stalks for your needs. Plus, they offer free shipping on orders over $50. 3. The Fresh Market – The Fresh Market is another great place to buy sugar cane stalks. They have a wide selection of organic and non-organic varieties, so you can find the perfect stalks for your needs. Plus, they offer free shipping on orders over $50.

4. Whole Foods Market – Whole Foods Market is a great place to buy sugar cane stalks. They have a wide selection of organic and non-organic varieties, so you can find the perfect stalks for your needs. Plus, they offer free shipping on orders over $50. No matter where you decide to buy your sugar cane stalks, you’ll be sure to find the perfect variety for your needs. So go ahead and get cooking with some delicious sugar cane stalks! How to Make the Most of Your Sugar Cane Stalks Sugar cane stalks are a versatile and delicious ingredient that can be used in a variety of dishes. Whether you’re looking for a sweet treat or a savory side dish, sugar cane stalks are sure to add a unique flavor to your meal. Here are some tips on how to make the most of your sugar cane stalks. 1. Start by selecting the freshest stalks you can find. Look for stalks that are firm and have a bright green color. Avoid stalks that are wilted or have brown spots. 2. Peel the stalks before using them. This will help to remove any dirt or debris that may be on the surface. 3. Cut the stalks into small pieces before cooking. This will help to ensure that the sugar cane stalks cook evenly and quickly. 4. Boil the stalks in water for about 10 minutes. This will help to soften the stalks and make them easier to work with. 5. Once the stalks are cooked, you can use them in a variety of dishes. Try adding them to soups, stews, stir-fries, or even desserts. 6. If you’re looking for a sweet treat, try making a sugar cane syrup. Boil the stalks in water until the liquid has reduced to a syrup-like consistency. 7. You can also use sugar cane stalks to make a refreshing drink. Simply blend the stalks with water and a bit of sugar for a delicious and healthy beverage. With these tips, you’ll be able to make the most of your sugar cane stalks. Whether you’re looking for a sweet treat or a savory side dish, sugar cane stalks are sure to add a unique flavor to your meal. So get creative and enjoy the delicious taste of sugar cane stalks! Creative Ways to Use Sugar Cane Stalks in Your Cooking Sugar cane stalks are a great way to add a unique flavor to your cooking! Here are some creative ways to use them: 1. Make a sweet syrup. Boil the sugar cane stalks in water until the liquid is reduced to a syrup. This syrup can be used to sweeten drinks, desserts, and even savory dishes. 2. Add a unique flavor to your stir-fry. Cut the sugar cane stalks into thin slices and add them to your stir-fry for a unique flavor. 3. Make a sweet and savory glaze. Boil the sugar cane stalks in water until the liquid is reduced to a syrup. Then add some soy sauce, garlic, and ginger for a sweet and savory glaze. 4. Make a sweet and spicy salsa. Chop the sugar cane stalks into small pieces and mix them with diced tomatoes, onions, jalapenos, and cilantro. Serve with chips or tacos. 5. Add a unique flavor to your soup. Boil the sugar cane stalks in water until the liquid is reduced to a syrup. Then add it to your soup for a unique flavor. These are just a few of the creative ways you can use sugar cane stalks in your cooking. With a little bit of creativity, you can come up with even more delicious recipes! FAQs: 1. Where can I buy sugar cane stalks? You can buy sugar cane stalks at most grocery stores, health food stores, and farmers markets. You can also purchase them online from specialty retailers. 2. How much do sugar cane stalks cost? The cost of sugar cane stalks varies depending on the size and quality of the stalks. Generally, you can expect to pay anywhere from $2 to $5 per stalk. 3. What are the benefits of eating sugar cane stalks? Sugar cane stalks are a great source of dietary fiber, vitamins, and minerals. They are also low in calories and fat, making them a healthy snack option. 4. How should I prepare sugar cane stalks? Sugar cane stalks can be eaten raw or cooked. To prepare them, simply peel off the outer layer of the stalk and cut into small pieces.

5. How long do sugar cane stalks last? Sugar cane stalks can last up to a week when stored in a cool, dry place. 6. Are sugar cane stalks safe to eat? Yes, sugar cane stalks are safe to eat. However, it is important to make sure that the stalks are fresh and free of any mold or bacteria. 7. Are there any health risks associated with eating sugar cane stalks? No, there are no known health risks associated with eating sugar cane stalks. 8. Can I use sugar cane stalks in recipes? Yes, sugar cane stalks can be used in a variety of recipes. They can be boiled, grilled, or even used as a sweetener in desserts. Conclusion In conclusion, buying sugar cane stalks can be a great way to add a unique flavor to your favorite dishes. Whether you choose to buy them from a local grocery store, farmer's market, or online, you can be sure to find a quality product that will add a unique sweetness to your recipes. With a little research, you can find the perfect sugar cane stalks for your needs.

[sacredaffairs]

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[delifoodsmanufacturer]

Origin And Category of Syrup

Origin of Syrup

When you think of syrup, what's the first scene that pops into your mind? The most common things we hear in our lives are: "Glucose syrup, maltose syrup, corn syrup..." Yes, these are all products that belong to the syrup category, as well as the molasses that we make by concentrating sugarcane juice. It belongs to the syrup category. Below we will explain the origin of syrup for you. Molasses Speaking of molasses, in fact, molasses is rarely used in China. Sugar cane is actually made from concentrated sugar cane juice, in which sulfurized molasses is a by-product of the sugar refining process. It is made from the sugar left over from the extraction of sugar in cane juice. But there is also unsulfurized molasses that is not a by-product, but a special sugar product that is much less bitter than sulfurized sugar. Our general molasses contains a lot of sucrose, other powdered sugar and invert sugar. In addition to these accidents, there are also acidic ingredients and moisture, and other ingredients that can increase color and fragrance. Darker grades of molasses have a stronger flavor than lighter grades, but contain less sugar than lighter grades. Molasses can hold moisture in baked products and prolong their freshness. Crispy cookies made with molasses tend to soften as invert sugar absorbs water. Corn Syrup Corn syrup is relatively familiar to us, and it is often used in our daily life to increase the consistency of products. Corn syrup is a liquid dessert, which contains water, vegetable gum dextrin and various sugars mainly composed of glucose. class composition. Corn syrup is made by various enzymes that convert corn flour into simpler compounds. Corn syrup adds moisture to the finished product and is often used in icing and candy dressings. Its taste is mild and not as sweet as cane sugar.   Glucose Syrup Although we mentioned above that corn syrup contains sugar and glucose, pure glucose is also commonly used. It is similar to corn syrup, but it is colorless and odorless, and it serves the same purpose as corn syrup in a bakery. Glucose syrup is favored by bakers because of its purity. If a recipe calls for glucose syrup and you don't have it on hand, you can substitute thin corn syrup.   Maltose Syrup Maltose syrup, also known as malt extract, was originally mainly used for leavening bread. It is not only used as the target of yeast, but also can increase the taste of bread and the color of the outer skin. Maltose is extracted from malted barley. There are two types of maltose syrup, amylase-containing and amylase-free. Amylase-containing maltose syrup contains an enzyme called amylase, which breaks down starch into sugars that the yeast can use. Therefore, when maltose syrup containing amylase is added to bread dough, it becomes a strong target for yeast. It is suitable for products with short fermentation time and not suitable for products with long fermentation time. Because the time is too long, the starch is broken down by the yeast too much, which will make the bread a sticky dough. According to the content of amylase in maltose syrup, it can be divided into high, medium and low content products. Maltose syrups that do not contain amylase are generally processed at high temperatures, which destroy the enzymes, resulting in a darker syrup and a stronger flavor. It is used because it contains fermentable sugars and can increase the color and taste of bread, while maintaining the quality of the bread and other properties. There are actually two other forms of maltose syrup, one is dry maltose essence, which is dehydrated maltose syrup. It must be kept in an airtight container to prevent moisture. The other is maltol, which is also a dry powder, which is dried and milled from malted barley that has not yet been extracted with malt extract. Obviously, its concentration is relatively low. It can be mixed with flour when making bread. Read the full article

[bestindianrecipe]

Indian Spiced Sausage with Lentil Dhal & Kashmir Potato Salad

This dish balances warming spices and sweet jaggery, a rich, dark, cane sugar, with zesty, fresh ginger to coat and glaze Cauldron Cumberland Sausages. This is served with a spicy dhal and cooling Kashmir potato salad.

Ingredients

1 pack Cauldron Cumberland Sausages 1 tbsp vegetable oil 6 wooden skewers, to serve

Marinade for Indian Spiced Sausages Juice of ½ lime 1 tbsp jaggery or palm sugar (or brown sugar) 2 tbsp ginger juice 1/2 tsp garlic powder ½ tsp hot chilli powder ½ tsp ground cumin ¼ tsp ground cinnamon 1/16 tsp (or a pinch) of ground cloves

Ingredients for the Kashmir Potato Salad 2 tbsp vegetable oil 1 tbsp yellow mustard seeds 200g potato (peeled and cut into 2cm cubes, cooked until soft, drained and cooled) 1 tbsp lemon juice 1 tbsp fresh parsley, chopped Salt and black pepper to taste

Ingredients for the Dhal 1 tbsp vegetable oil ½ onion, diced 2 cloves of garlic, crushed 1 tsp ground turmeric 1 tsp ground cumin 130g split red lentils 350ml vegetable stock 2cm piece root ginger, finely chopped 2 handfuls of spinach leaves, washed and drained

Serves 2-3

Prep Time 30 mins

Cooking Time 25 mins

Method

Prepare the marinade for the sausages by combining all of the ingredients. Add the Cauldron Cumberland Sausages and coat well. Cover and refrigerate for 10 minutes.

To make the dhal, gently fry the onions in the oil for 2-3 minutes, add the garlic and spices and cook for 1-2 more minutes. Add the lentils and vegetable stock. Bring to the boil then simmer for 15-20 minutes adding more liquid if necessary. Stir in the spinach 1-2 minutes before the end of the cooking time. Season to taste.

Preheat the oven to 180C/350F/Gas Mark 4.

Prepare the Kashmir Potato Salad by gently heating the vegetable oil with the mustard seeds over a medium heat for 2-3 minutes. The seeds may pop and crackle. Allow the oil to cool then strain to remove the seeds. Combine the infused oil with the remaining ingredients, mix well to ensure the potatoes are well coated. Cover and refrigerate until needed.

Meanwhile, heat the 1 tbsp of vegetable oil in a pan over a medium heat, add the coated Cauldron Lincolnshire Sausages and cook for 4-5 minutes until any liquid has evaporated. Place a wooden skewer into each sausage, put on a baking sheet and cook for a further 12-15 minutes.

Serve each skewered Indian Spiced Sausage with dhal and a spoon of potato salad.

#indianfood #indian #recipe #cooking