#Truffle Fries with parmesan reggiano
Text
National Culinarians Day
Today we honor culinarians! They are cooks or chefs who are experts in cooking, preparing, presenting, and serving food. Today we celebrate and thank them for the many ways they use food to satisfy us!
While professional culinarians tend to work in restaurants or commercial kitchens, the culinary arts have a much humbler beginning. It is believed that the roots of culinary arts sprouted when someone either threw a piece of meat on a fire or found an animal that had been cooked by a forest fire. From there, advancements in agriculture, the expansion of culinary techniques, the domestication of livestock, and the introduction of earthenware and stoneware all helped with culinary development.
Chefs were first employed by kings, aristocrats, and priests. In contrast, the lower classes cooked for their own families. The distinct approaches to cooking by different classes helped nurture the development of many different types of cuisine. Jean Anthelme had a great hand in getting culinary arts started in Europe. Others expanded on his work through the study of food science and gastronomy. In Asia, a similar path of study and advancement took place.
Culinary arts in the Western world began expanding at the end of the Renaissance. There was a shift from chefs working exclusively for nobility, to them also working in inns and hotels. It was at this time that the studying of culinary arts as its own field also began. At first, studying happened by apprenticeship, with students accompanying professional cooks. In 1879, Boston Cooking School opened, becoming the first cooking school to open in the United States. Today there are thousands of culinary arts schools around the world, and many colleges and universities offer culinary arts degrees as well.
Cooks and chefs are both involved in the culinary arts. Although a cook is sometimes referred to as a chef, this is not necessarily the correct term for them in the culinary world. Cooks prepare food, help chefs, and manage food stations. They may have names related to the food stations they work at, such as broiler cook, fry cook, and sauce cook. In the United States, one doesn't need to achieve a certain set of accomplishments to become a cook. Some cooks study for two to four years, learning sanitation, food safety, hospitality, and advanced cooking. Others participate in culinary apprenticeships that last about a year, where they receive on-the-job training.
A chef is a type of trained and professional cook. They have knowledge of food science, nutrition, diet, and of preparing and presenting meals. Although they are knowledgeable in all types of food preparation, they often focus on a particular cuisine. They may be formally trained at an institution, or they may learn their craft by being an apprentice of an experienced chef. They work in restaurants, but also in delicatessens, as well as in somewhat large institutions such as hotels and hospitals. They wear a toque blanche hat, neckerchief, double-breasted jacket, and an apron.
There are different types of chefs, and there is a system called a kitchen brigade by which the hierarchy of chefs are classified. The chef de cuisine is sometimes also known as an executive chef, master chef, or head chef. They are in charge of the kitchen and may be in charge of the menu, managing the kitchen staff, and ordering inventory, among other things. The sous-chef is second-in-command and fulfills various duties to keep the kitchen running smoothly. They may fill in for the chef de cuisine, and also may help the chef-de-parties when needed. A chef-de-partie is known as a line cook or station chef. They take care of a specific area of production. They may have their own hierarchy, such as "first cook," "second cook," and so forth. If they work in a large kitchen, they may have assistants; range chefs may work under them as well. There are many other titles in the brigade system. No matter if someone is a cook or one of the many kinds of chefs, today we celebrate them for all the culinary joy they bring us!
How to Observe Culinarians Day
Celebrate the day by presenting a cook or chef with a gift or simply some words of thanks. You could do this for a culinarian you know, or for one at a restaurant or at another place that you eat today. You could even prepare a meal for a chef or cook today, to give them a little break from their everyday work. If someone usually cooks meals for you at your home, you could also consider cooking for them today.
If you are a chef or cook, or are looking to become one, you could become involved with the American Culinary Federation. You could also enroll in a culinary arts program or look into how to become an apprentice. This is also a good day to watch famous television chefs, or to read a book on professional cooking and culinary arts, or a book recommended by the American Culinary Federation. You could also visit the Culinary Arts Museum or another museum related to food.
Source
#Brix Restaurant & Gardens#Keens Steakhouse#one of my favorite restaurants#Porterhouse for Three#Filet Port#travel#original photography#vacation#cabbage with mushrooms#Sweet White Corn Soup#Honey Sesame Glazed King Salmon#Truffle Fries with parmesan reggiano#National Culinarians Day#NationalCulinariansDay#25 July#usa#Canada
3 notes
·
View notes
Text
New Post has been published on Quieteating
New Post has been published on https://is.gd/2GZAuU
Morso
Morso is located in a delightful part of town (i.e. somewhere I can’t afford). Airy and pretty townhouses. Clean, wide streets. Trees and shrubbery abound. This is where you live if you have the moolah.
With such surroundings, a certain type of restaurant is expected. A bit laid back, clean and minimalist and concentrating on the food at an appropriate regional price. With such introductions complete, we dived into the food.
Olives. Fairly ordinary even if there were chilli flakes lurking inside. My dining companion accidentally inhaled one. He promptly teared up. I am not made of such weak stuff, so when I took a bite, I judged it as mildly spicy. In any case, these were ok but probably not something to go for again.
Arancini, tomatoes and mozzarella crispy risotto bites, pea and pecorino romano DOP sauce. Crunchy and filling the pea and pecorino sauce was a particular delight, so much so that I ended up slathering my fries in it.
Parmesan skinny fries, Parmigiano Reggiano DOP, parsley, Italian black truffle mayonnaise. Crispy and light. Great when paired with the pea and pecorino sauce as you then had crispy fries with delectable cheese, a great combination.
Calamari, crispy panko coated calamari rings, spicy Calabrian chilli & lemon mayo. Oilless, crispy and punchy and with a good dip these were a delight filling my mouth with the things my body likes, fat, oil, seafood.
Rigatoni pistachio & burrata, fresh pistachio and basil pesto, Parmigiano Reggiano DOP, homemade buffalo burrata, toasted pistachio crumb. A nutty flavour with al dente pasta, burata and basil. I applaud the generous use off nuts and the deep flavour of the pesto, with this al dente pasta, it was excellent.
Bucatini cacio e pepe, Pecorino Romano DOP, Grana Padano DOP, black pepper. Simple and decent although the amount of water in the sauce was a bit strange. It almost seemed like the pasta had been cooked and then someone had forgotten to drain it that well. It could have been so much better but with pasta swimming in an almost soup, it just didn’t float my boat.
Truffle & Ricotta Raviolo, black truffle & ricotta ravioli, fresh pea, truffle butter, Parmigiano Reggiano DOP. I have been reading more and more about how truffle flavour is often created through derivatives of petroleum. It is definitely a case of knowing too much making things destroying the dream. Whereas previously I would have naively thought that everything that said it was truffle actually had some truffle, I now know better.
In my naivete, things were ok. Now with the curse of knowledge, with every bite, all I could taste was the oil dripping off my tongue. It kind of made it disgusting to me. Although my pocket will probably thank me in the future.
Cuttle fish tomato pasta. A confused dish, trying to be tomato-ey, hot yet fulsome. The al dente pasta was just the wrong side of cooked, as it had a bit too much crunch. The cuttlefish didn’t really do it for me as it didn’t seem to have much flavour of anything really, as I suspect that these were until very recently, in the deep freeze.
At the end of my meal, having had my dreams shattered in the middle by the truffle, I guess I shouldn’t have been that surprised at the end. Although the meal started out well, it was a bit like window dressing I have known. Pretty on the outside/at the start, less so as time went by. That is something that I hear more and more people in the UK are feeling nowadays. That Brexit was a Bad Idea.
Although I cannot have any effect on that issue, what I can do is vote with my feet for food. So when I left Morso, I did so for the first (and last) time.
A quiet eating 6.5/10.
Lunch (2 courses) was GBP30 excluding drinks and service.
Morso
130 Boundary Road, St John’s Wood
London, NW8 0RH
0 notes
Text
instagram
https://www.instagram.com/reel/CeQ3P9FATWt/?utm_source=ig_web_copy_link
https://www.instagram.com/reel/CeOoCOqjpo8/?utm_source=ig_web_copy_link
https://www.instagram.com/reel/CeWHpfKD80K/?utm_source=ig_web_copy_link
instagram
#chocolate#chocolate chip#cookies#recipes#Instagram#snickers#peanuts#strawberry#black forest#banana#cake#truffles#fries#potatoes
0 notes
Text
Adam Fleischman’s Umami Burger
The Umami Burger is excerpted from FLAVOR BOMBS © 2018 by Adam Fleischman. Photographs © 2018 by Wendy Sue Lamm. Used by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Makes 1 burger
This is it. This is the original. The Umami Burger, the burger that I pulled together in my home kitchen with not much more than a few umami-intense ingredients, a cast-iron skillet, and a food processor. This is versatile: If you don’t have time to make the Oven-Dried Tomatoes, sub in ripe tomatoes. If you’re out of Parmesan cheese, omit the Parmesan cheese crisp. It’s your burger. Do it your way.
1 cup (4 ounces) grated Parmigiano-Reggiano
6 ounces chuck, boneless short ribs, skirt steak, or hanger steak, nicely marbled, about 20% fat, or a combination
Sea salt and freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1½ ounces fresh shiitake mushrooms, stemmed
1 potato bun, split
Umami Ketchup (see below)
Caramelized Onions
2 slices Oven-Dried Tomatoes or ripe tomato
1. Preheat the oven to 375°F. Line a baking sheet with a Silpat mat or parchment paper.
2. Divide the cheese into neat piles on the baking sheet about 4 inches apart. Flatten the piles with a spatula or the bottom of a cup to form 3-inch rounds.
3. Bake until the rounds are crisp and golden, about 10 minutes, then remove the pan from the oven and cool in the pan for 10 minutes. Using a spatula, carefully transfer the cheese crisps to a rack and let them cool completely before using; you should have 15 to 20 crisps. You’ll need only one Parmesan crisp per burger; save the rest for other burgers, or for snacking on later. Store them in an airtight container for up to 3 days. Do not refrigerate.
4. While the cheese crisps cool, make the patty. Cube the meat and place it in the freezer for 20 minutes (see page 102). When the meat is cold, place it in your food processor and pulse a few times, just until it’s coarsely ground.
5. Place a cast-iron skillet on the highest heat. You want the pan to be wicked hot so you can quickly sear the patty crisp without overcooking the inside.
6. Dump the meat out on a plate and loosely shape it into a flat ball or something close to that general shape. Don’t pack the patty—it should barely hold together. Season the patty generously with salt and pepper.
7. Add the oil to the pan, wait a few seconds, then carefully place the patty in the pan; it should crackle and pop right away.
8. Sear the patty for 3 minutes, then flip it over and cook another 3 minutes for a medium-rare burger. Set aside.
9. Lower the flame to medium. Place ½ tablespoon of the butter in a small skillet, then toss in the mushrooms. Sauté until the caps are softened, about 2 minutes. Remove the mushrooms, wipe the skillet clean with a paper towel, throw in the remaining ½ tablespoon butter, and toast both halves of the potato bun cut side down.
10. When the bun is nice and toasted, remove it from the pan and assemble your burger, starting with the ketchup. I like to ketchup both the top and bottom bun, but use as much or as little as you want. Place the patty on the bottom bun and top with the Caramelized Onions, a Parmesan crisp, mushroom caps, tomato slices, and the top bun. Eat. Enjoy.
Umami Ketchup
Makes 4 cups
It may seem like a lot of effort to make your own ketchup from scratch when you could just grab a bottle the next time you’re at the market, but trust me: This is worth it. The Umami Ketchup is super savory and makes even the blandest french fries taste amazing.
1 (28-ounce) can whole tomatoes in puree
¼ cup plus 2 tablespoons olive oil
2 medium onions, chopped
¼ cup tomato paste
2 cups packed dark brown sugar
1 cup cider vinegar
1½ teaspoons sea salt
Dash of Worcestershire sauce
Dash of fish sauce
Pinch of truffle salt (optional)
Pinch of Umami Master Dust
1 teaspoon Umami Master Sauce
1. Puree the tomatoes, including the juice from the can, in a blender until smooth.
2. Place the oil in a heavy saucepan over medium heat and when it’s smoking, add the onions and cook, stirring often, until softened, about 8 minutes. Add the pureed tomatoes, tomato paste, brown sugar, vinegar, and sea salt and simmer, uncovered, over low heat, stirring occasionally, until the whole thing is very thick, about 1 hour. Toward the end of the cooking time, stir more frequently to prevent the ketchup from scorching.
3. Back to the blender. Puree the ketchup in batches until smooth. Chill, covered, overnight to allow the flavors to develop. Add the Worcestershire, fish sauce, truffle salt, if using, Umami Master Dust, and Umami Master Sauce.
4. Stored, covered, in the fridge, the ketchup will keep for up to 2 months.
4 notes
·
View notes
Photo
Love the Life of Pie. 𝐄𝐱𝐭𝐫𝐚 𝐕𝐢𝐫𝐠𝐢𝐧 𝐏𝐢𝐳𝐳𝐚 serves up artisanal thin-crust Neapolitan-style pizzas 🍕, delivers a solid, golden, crispy crust, fresh, just-off-the-vine tomatoes blended to make a savoury sauce, and endless amounts of cheese, so chewy and yummy! 😋😋😋 With flour shipped straight from Italy, and tomatoes imported from “the golden state”, you will feel the authentic and harmonious flavours on each bite. Their recommendations sides/pizzas/dishes/desserts: • Seafood Marinara with Arrabbiata Sauce 🍝 [New] - Features spaghetti al dente in spicy tomato cream sauce served with fresh succulent prawns & squids. 👍🏻😋 • Oven-Fired Clams - Drizzled with white wine sauce and encased with garlic, making for the perfect introduction to the meal. 😋😋 • Hot Wings - Prepared with house-made spicy hotwing sauce & veggie sticks on the side. • Havana Ananas 🍕- A bold take on the classic Hawaiian – chipotle bbq sauce, chicken & fresh pineapple, topped with jalapeno for a smokin’ hot finish. 👍🏻😋 • Guanciale & Egg 🍕- Packed with a savoury mix of béchamel, mozzarella, italian cured pork jowl & topped with a sunny-side up. 👍🏻😋 • Pepper Pig 🍕- Loaded with pepperoni, pork sausage & guanciale, the ultimate combination that’ll fill you up right up. 👍🏻😋 • Prosciutto 🍕- Almost completely covered with slices of Parma ham & topped with shaved parmesan cheese. 👍🏻😋 • Hand-Cut Fries - Italian Fries topped with Grated parmigiano reggiano, rosemary & white truffle oil. 👍🏻😋 • Caprese 🍅 - Simple yet satisfying, caprese salad bursts with bright flavours from vine-ripened tomatoes, buffalo mozza, fresh basil & balsamic. 👍🏻😋 • Chocolate Donut Balls - Light, airy and 100% dunkable. Served with a homemade chocolate sauce. 😍😍😍 • Tiramisu - Each slice is loaded with a generous dose of Mascarpone mousse, masala wine & coffee soaked ladyfingers. 😍😍 📍8 Marina View # 01-04 Asia Square Tower 1 Singapore 018960 ⏱ Open from 11am to 9.30pm on weekdays, from 5pm to 9pm on weekends & closed on Public Holidays. ☎️ 8299 4219 (at Extra Virgin Pizza) https://www.instagram.com/p/CE0jUKrBdPl/?igshid=1v5u6cml4czey
0 notes
Text
Deretan Menu Mewah di Afterparty Oscar 2019
Liputanviral - The 91st Academy Awards atau yang biasa disebut Piala Oscar 2019 tengah berlangsung pada Minggu, 24 Februari 2019 waktu Amerika Serikat atau pagi hari ini, Senin, 25 Februari 2019 waktu Indonesia. Bukan hanya membacakan nominasi, membagikan penghargaan dan penampilan hiburan saja, makanan dan minuman tentu menjadi salah satu yang ditunggu-tunggu di gelaran ini.
Seperti tradisi tahun-tahun sebelumnya, akan ada afterparty bertajuk Oscars Governors Ball yang digelar dalam skala besar dan melibatkan seluruh artis dan tamu undangan. Untuk kesekian kalinya, chef legendaris AS-Austria, Wolfgang Puck dan timnya kembali dipercaya untuk menyuguhkan makanan pada penyelenggaraan pesta itu.
Chef Puck bersama dengan partnernya, Eric Klein telah menciptakan lebih dari 60 hidangan mewah, dari hors-d'oeuvres hingga hidangan penutup. Ada hidangan favorit tamu yang khas, yang kembali hadir di tahun ini, seperti Smoked Salmon Oscars, Potato and Caviar 2.0, dan Winter Truffle Baked Cavatappi and Cheese.
Namun ada banyak menu baru, seperti Heirloom Carrot "Tartare", Pasta Torchio Vegan dengan Arugula, Tomato and Caper Berries, Nashville Hot Fried Quail with Red Velvet Waffle dan Loup de Mer dengan salsa Romesco. Selain itu akan ada sushi sesuai pesanan dan bar makanan mentah yang disajikan di atas es pahatan tangan.
Tim pastry dari Kamel Guechida, Garry Larduinat, dan Jason Lemmonier juga akan menghadirkan deretan hidangan penutup menggugah selera, termasuk cokelat berbentuk piala Oscar yang dilapisi emas 24 karat, Golden Piper Heidsieck Champagne dan Strawberry Push-Up Pops, Square Pillow Cake with Coconut Mango dan Markisa, Black Forest "Cherry". Kemudian beberapa dessert lainnya adalah Affogato dengan Housemade Ice Cream dan Stumptown Nitro Cold Brew.
Berikut ini daftar makanan yang akan disuguhkan kepada para tamu Oscar ke 91.
1. Hidangan gurih
Amuse Bouche - Crostini dari Semangka Terkompresi dengan Keju Citrus Feta; Crab Deviled Eggs; Alpukat Tostadas dengan Crunch cabbage dan Chipotle Glaze; Crostini with New York Steak, Chimichurri Klasik; Spicy Ranch Popcorn; Housemade Potato Chips.
Hors d'Oeuvres - Potsticker Jamur Liar, Black Truffle Ponzu; Miyazaki Wagyu Beef Tartare in Tapioca Crisp, Togarashi; Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms; Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark; Smoked Salmon Oscars Matzo; Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade; Wolfgang Puck Signature Pizzas; Spicy Tuna Tartare In Sesame Miso Cones; Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu; Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl.
Raw Bar - Spicy Tuna Rolls; California Rolls; Vegetable Rolls; Made To Order Nigiri; Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs; Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime; Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu; Oysters; Snow Crab Claws; King Crab Legs; Lobster; Shrimp.
Small plate - Dingin: Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar; Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce; Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut; Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula. Hot: Sunchoke and Fennel Soup, Chips, Truffle Gremolata; Potato and Caviar 2.0; Black Truffle Chicken Pot Pie; Winter Truffle Baked Cavatappi and Cheese; Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle; Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu; Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette; Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle; Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower; Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter.
2. Makanan penutup
Permen Individual & Berlapis - 24 Karat Dusted Valrhona Illanka Chocolate Oscar; Ombre Chocolate Dipped Strawberries; Pillow Cake with Coconut Mango and Passion Fruit; Coconut - Chocolate Bar; Yuzu Religieuse; Passion Fruit Cookie with Chocolate Chunks; Chocolate Chip Cookies; Triple Chocolate Chip Cookies; Milk Chocolate and Caramelized Pecan Cookies; Strawberry Cookies; Hazelnut and Almond Brownies; Espresso Macaron; Matcha Cherry Macaron; Hibiscus Orange Pate De Fruit; Piper Heidsieck Golden Champagne Strawberry Push Pop; Mini Wolfgang Puck Dark Chocolate Bars.
Small Plates - Black Forest “Cherry”; Butterscotch Verrine with Dark Chocolate Nest; Tropical Pavlova with Macerated Jackfruit and Dragon Fruit; Strawberry Ginger Cheesecake with Jasmine Gelee.
Lollipop - Passion Fruit Cheesecake; Praline Almond Chocolate; Chocolate Oscars with Strawberry Valrhona Chocolate.
Chocolate Bonbons - Chai Latte; Thai Tea with Young Coconut; Honey Jasmine; Earl Grey Tea Biscuit; Espresso Triple Shot; Praline Roasted Coffee Bean.
Dessert Action Stations - Air Bread “Sea Urchin” with Passion Fruit Caviar; Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew.
Vegan Sweets (tanpa gual) - Hawaiian Superfood Spheres; Red Velvet Whoopie Pies; Cashew Vanilla Tiramisu; Tropical Halo-Halo; Sunflower Raspberry Macaron; Chocolate and Sea Salt Cookies.
3. Minuman
Rosella: Tequila Don Julio Blanco, vermouth putih, jus lemon segar, simple syrup, Scraper's Lavender Bitters, Fever Tree Ginger Beer, bunga kembang sepatu, dan minyak jeruk.
Ancho Kuno: Tequila Don Julio Reposado, Ancho Reyes Chili Liqueur, Bittered Sling Arabica Coffee Bitters, sirup demerara, orange oil mist, orange twist garnish.
Read the full article
0 notes
Text
Tapenade at Discovery Primea Reopens With New Pizzas, Pastas, and Paellas
Discovery Primea has reopened its popular all-day dining restaurant, Tapenade for dine-in guests starting September 2, 2020. Diners may now once again enjoy familiar favorites such as paellas and pastas, as well as some new additions to its line up of stone-baked pizzas. This is great news, especially for employees and residents of Makati as we can now relax and dine at this bright and spacious cafe with enhanced safety protocols in place.
Restaurant Tapenade can be found on the ground floor of Discovery Primea and is open from Tuesdays to Sundays from 11:30am to 8:30pm. It was refreshing to be back again for a visit at one of my favorite luxury hotels in Makati. I can’t believe it’s been almost two years since I celebrated my 27th birthday party here at Flame Restaurant on the 16th floor. Now, with the community quarantine still in place, the hotel has made the safety and security of their guests and associates as their topmost priority.
Discovery Primea is a breathtaking oasis right in the middle of the bustling Makati business district (Read: Lavish Urban Escape at Discovery Primea). I really enjoyed my previous staycation here, especially with their gorgeous pool and spa (Read: Turkish Bath at Terazi Spa). With the highly awaited reopening of Metro Manila hotels for tourism coming soon, Discovery Primea is now offering its Welcome Back Deals which include flexible stay dates until December 2022 with special rates. Check out their deals here https://bit.ly/352oFNM.
But before they reopen their hotel rooms, guests can now visit Discovery Primea once again to order their favorites at Tapenade. With its high ceilings, spacious layout, and low customer density design, diners will not have to worry about social distancing protocols.
Tables for two are installed with acrylic dividers for those lunch dates and business meetings. For long tables, markers are also available to help guests observe proper physical distancing. The restaurant is also cleaned and disinfected thoroughly before and after every service.
Safety and Contact Tracing questionnaires must be answered by guests even before entering the hotel. Chefs and servers are also equipped with personal protective equipment such as face masks, face shields, and gloves to ensure the utmost health standards.
It was actually the first time for us to meet our friends since March when the lockdown started. We used to see each other on a weekly basis, sometimes even more, for the last five years attending events, launches, and restaurant and hotel openings, so this casual lunch out at Tapenade really gives a sense of normality in this lockdown world.
Menus are now in the form of QR Codes to lessen surface contact, but you can still request for a physical menu if you wish. Tapenade offers a rich and savory lineup of Mediterranean cuisine featuring healthy salads, stone-baked pizzas, and mouthwatering steaks from the grill.
We started with some refreshments from their Beverage Menu including Pineapple Juice and Mango Juice to brighten our afternoon.
For appetizers, diners will be pleased to rediscover dishes such as Shrimps En Gabardina (P540) or “shrimps in a raincoat” battered in a flour mixture then deep fried in hot oil. This Spanish-style tempura is accompanied with Guindilla aioli dip. The appetizers were already served in portions so that guests will not have to share the plate with each other.
The Patatas Crunchy with Mojo Dip (P220) has very crispy potato slices seasoned with lemon salt. Then we also had the Croquetas de Pollo Y Trufa (P320) which has a combination of roast chicken, ham, and black truffle croquettes.
Our salad that afternoon was the Greek Horiatiki Salad (P420) tossed with Kalamata olives, tomatoes, cucumber, oregano vinaigrette, and feta cheese.
Tapenade is well-known for its stone-baked pizzas. Their special dough is designed for high heat as the pizza is subjected to a sudden burst of heat from the stone oven, puffing up and crisping the crust just right, resulting in the pizzas we know and love. The Pizza Carbonara (P590) is always a favorite with its double smoked bacon, parmigianna-reggiano, and cream topped with a soft egg.
They have also introduced new pizza flavors since most of us are still locked up inside our homes. For those who love salmon, indulge in the Smoked Salmon Pizza (P690) with dill crema, capers, and red onion. I liked how the salty smoked salmon combines with the cheese to provide a balance of flavors.
My favorite pizza would be the U.S. Beef Short Ribs Pizza (P650) which has become so popular ever since it was launched for Tapenade’s takeout offers. This meaty and beefy pizza is complemented by roasted tomato sauce, mozzarella, and parmesan cream.
Tapenade also offers its lineup of pastas such as the Spaghetti Alla Bolognese (P850) with classic meat ragù and the Spaghetti Carbonara (P700) with creamy double-smoked bacon and parmesan sauce.
I tried their delightful Penne Al Funghi (P700) with its creamy portobello, shiitake, and oyster mushroom sauce. This would be a perfect option for a mid- afternoon snack.
For heavy eaters, I recommend ordering their Paella plates which can be good for one or two persons, depending on your appetite. The Roast Chicken and Chorizo (P800) paella is a flavorful combination which comes with green beans and rosemary.
But the highlight that afternoon was definitely the Wagyu Beef and Mushroom (P1200) paella with black pepper aioli. The tender wagyu just bursts with beefy goodness. The paella rice is also infused with savory flavors so you have everything you need all in this plate.
To end our lovely lunch, we sampled on a medley of their colorful desserts. We each had a portion of their heavenly Blueberry Cheesecake (P260), Dulce de Leche (P260), Sans Rival (P260), and the Celebration Cake (P260). Everything was so good and it was a sweet finish to an eventful afternoon. For those who prefer to dine at home, Tapenade On the Go remains available for takeout and via foodpanda, GrabFood, and LalaFood. To view the full menu of its takeout options, visit www.discoveryprimea.com/tapenade-on-the-go which is offered daily from 11:00am to 7:00pm. I’m really hoping that the hotel industry can fully reopen soon so that it can get back on its feet. I really miss my staycations so Discovery Primea will surely be one of my first options.
Discovery Primea
6749 Ayala Avenue, Makati City
7955-8888
www.discoveryprimea.com
www.facebook.com/DiscoveryPrimeaMakati
0 notes
Text
The NYC Italian Delivery Guide (1) added to Google Docs
The NYC Italian Delivery Guide (1)
Just because you can do something doesn’t mean you should. This applies to keeping reptiles as pets, giving your living room an “island theme”, and cooking Italian food at home. Because while you could open up that box of Barilla that’s been in your pantry since you moved in, you’d be much better off ordering delivery from any of the 35 spots on this guide. You can get everything from spaghetti with meatballs to lobster tortellini with saffron sauce, and support local restaurants at the same time.
All restaurants featured on The Infatuation are selected by our editorial team. The NYC Italian Delivery Guide is presented by Uber Eats. In the midst of the coronavirus pandemic, supporting our local restaurant community has never been more important. Uber Eats customers can now give directly to the restaurants they love at checkout. 100% will go to the restaurant. Order now to support. See app for details.
Featured In The Ultimate NYC Delivery & Takeout Guide See all our guides the spots Noah Devereaux Pasquale Jones $ $ $ $ Pizza , Pasta , Italian in Nolita $$$$ 187 Mulberry St 9.5 /10
Calling Pasquale Jones a pizza spot is like calling the grand unified theory a tricky math problem. This Nolita restaurant has pizza - and it’s excellent - but that’s only one part of the menu. They also serve small plates, like mixed salumi platters, and pastas ranging from cacio e pepe to beef and pork lasagna for two. It’s all available for takeout and delivery Wednesday through Sunday from 5-9pm.
Noah Devereaux Il Buco Alimentari e Vineria $ $ $ $ Italian in NOHO $$$$ 53 Great Jones St. 8.6 /10
Whether you want to make a charcuterie board to end all charcuterie boards, get a sandwich for lunch, order cacio e pepe for six people, or stock your pantry with Italian specialty groceries, this Noho spot has you covered. Throw in a large format negroni, and place your order for delivery between 12-6:45pm.
Noah Fecks Marea $ $ $ $ Seafood , Italian in Columbus Circle , Midtown $$$$ 240 Central Park S. 8.8 /10
Date nights nowadays don’t need to consist of hummus, Prego, and Little Fires Everywhere. When you order from Marea, your night can involve lobster and burrata salad, fusilli with octopus and bone marrow, and a bottle of Champagne or Barolo from this Midtown spot’s reserve wine list. If you decide to have Reese on in the background, that’s up to you.
Order delivery Ciao, Gloria $ $ $ $ Sandwiches , Brunch in Brooklyn , Prospect Heights $$$$ 550 Vanderbilt Ave Not
Rated
Yet
To make your morning Zoom calls less monotonous, you could give elaborate names to all of your coworkers' houseplants, or you could order from Ciao, Gloria in Prospect Heights. From 9am-2:30pm, you can get cappuccinos with biscotti, ricotta toast with a folded egg, and an Italian sandwich with three types of cured meat for takeout or delivery.
Noah Devereaux Emilio's Ballato $ $ $ $ Italian in SoHo $$$$ 55 E Houston Not
Rated
Yet
It’s your apartment, and you can do what you want to. That applies to having Alexa play “California King Bed” by Rihanna to wake you up in the morning, and to having a dinner made up solely of giant meatballs from Emilio’s Ballato. You could also opt for a more balanced meal by adding chicken parm or fettuccine all’amatriciana to your takeout order from this old-school spot in Nolita.
Noah Devereaux Saraghina $ $ $ $ Pizza , Italian in Bedford-Stuyvesant , Brooklyn $$$$ 435 Halsey St Not
Rated
Yet
On the one hand, your kids would love Saraghina’s $9 buttered noodles. On the other, the parmigiano and housemade spaghetti will totally warp their expectations moving forward. Plus, you’ll probably end up eating half of it yourself. No matter how you navigate that decision, the fritto misto, lamb lasagna, and housemade gelato should be part of your takeout or delivery order from this Bed-Stuy Italian spot.
Teddy Wolff Rezdôra $ $ $ $ Pasta , Italian in Flatiron $$$$ 27 E 20th St 7.8 /10
Rezdora serves the kind of pastas that you probably can’t make at home. You can see that for yourself by ordering tender anolini in parmigiano cream sauce, or spinach cappelletti stuffed with leeks and roasted mushroom puree for delivery. You could also order fresh pasta, sauce, and a brick of parmigiano reggiano from this Flatiron spot, and tell us never to doubt your skills again after making their lasagna bolognese for two in your own kitchen.
Noah Devereaux Fiaschetteria Pistoia $ $ $ $ Pasta , Italian in East Village $$$$ 647 E 11th 7.7 /10
Choosing a pasta from Fiaschetteria Pistoia is like choosing how to break the ice with someone who’s clearly into you - it’ll be tough in the moment, but in the end, you’ll realize there was no way you could’ve gone wrong. Order cacio e pepe with hand rolled spaghetti, pappardelle al ragu, or housemade tagliatelle topped with a mound of black truffle any day between 5:30-10:30pm.
Noah Devereaux Fiaschetteria Pistoia $$$$ 167 7th Ave
The same fantastic pastas and small plates are available for pick-up or delivery at this Italian spot’s West Village location as well.
Carbone $ $ $ $ Pasta , Italian in Greenwich Village $$$$ 181 Thompson St. 9.4 /10
Carbone is one of the toughest places to get a reservation in the city, so offering delivery is kind of the equivalent of Yo-Yo Ma making himself available to play background music while you work. You won’t experience the servers in red tuxedos preparing caesar salads tableside, but eating the spicy rigatoni vodka or veal parmesan in your apartment whenever you want makes up for it.
Ryan Muir Parm $ $ $ $ Italian in Upper West Side $$$$ 235 Columbus Ave. Not
Rated
Yet
Parm is from the same restaurant group as Carbone, but while Carbone is only pulled out of the garage on special occasions, Parm is perfect for everyday use. And you really could get Parm everyday, as both their Nolita and Upper West Side locations deliver seven days a week, and nothing on the menu costs more than $20. Order a meatball parm sandwich, plate of baked ziti, or big platter of chicken parm anytime between 12-9pm.
Sorry—looks like you screwed up that email address
INFATUATION NEWSLETTER Get our newest guides & reviews first,
plus more restaurant intel you won't find anywhere else. TRVL ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. Sandros $$$$ 306 E 81st St
Granted, the furthest we’ve travelled recently was to check if the door to the building’s rooftop was unlocked (it wasn’t), but we still contend that the pasta from Sandro’s is as good as anything we’ve had in Rome. And the furthest you need to travel to get your hands on this bucatini all’amatriciana or cacio e pepe is your front door.
Order delivery Andrew Bui Montesacro Pinseria $ $ $ $ Italian in Brooklyn , Williamsburg $$$$ 432 Union Ave 7.4 /10
Imagine a big, circular piece of flattened bread topped with things like red sauce, melted mozzarella, and various meats and vegetables. If you’re not picturing pizza, then you’ve got some explaining to do. But assuming you’re with us so far, now imagine that the crust has an inside like focaccia, and doughy, charred air pockets rising all over the surface. That’s what the pinsas - Roman-style pizzas - are like at this Williamsburg Italian spot. Order the one with stracciatella and spicy pork sausage, along with cacio e pepe and negronis for takeout or delivery.
Bottino Restaurant $$$$ 246 10th Ave
In Chelsea, Bottino is offering everything on its breakfast, lunch, and dinner menus for pickup and delivery. Whether you order coffee and pastries at 9am, soppressata and fontina on a baguette at lunch, or rigatoni with duck confit for dinner, 10% of your order total will be donated to the neighborhood EMS station.
Noah Devereaux Lil Frankies $ $ $ $ Pizza , Pasta , Italian in East Village $$$$ 19 1st Ave. 8.5 /10
Is there a best time to eat chicken parm with spaghetti pomodoro or a pizza topped with meatball ragu? Is it after getting roped into four-too-many virtual drinking games, or could it be at 11am the morning after? You can find out for sure by ordering from Lil Frankies in the East Village, which offers delivery from 11am until midnight during the week, and until 2am on weekends.
Order delivery Noah Devereaux Frank $ $ $ $ Pasta , Italian in East Village $$$$ 88 2nd Ave 7.4 /10
Frank is from the same people as Lil Frankies, and this East Village spot also offers delivery until midnight every day. But rather than pizzas, the focus here is on pastas, like pappardelle with veal ragu, or squid ink linguini with seafood. You should also keep it in mind for weekend brunch, when they deliver dishes like baked eggs pomodoro with bacon and hash browns.
Order delivery Noah Devereaux Al Di La $ $ $ $ Italian in Brooklyn , Park Slope $$$$ 248 5th Ave. 9.0 /10
Sure, the beautiful brownstones and tree-lined streets by the park are nice, but the real selling point that’d get us to move to Park Slope is the food at Al Di La. The housemade pastas - like squash and mascarpone-filled ravioli and tagliatelle al ragu - are available for delivery, as are negronis and bottles of wine (which are 25% off).
Cremini’s $ $ $ $ Italian in Brooklyn , Carroll Gardens $$$$ 521 Court St Not
Rated
Yet
Whether you choose to analyze the long menu at Cremini’s with more of a scientific method or pin the tail on the donkey approach, one thing needs to be part of your order: fried Ascolana olives filled with minced meats. They’re one of the best drinking snacks around, so consider getting a bottle of Italian wine from this all-day spot in Carroll Gardens as well.
Teddy Wolff Evelina $ $ $ $ Mediterranean in Fort Greene $$$$ 211 Dekalb Ave 7.9 /10
There’s a lot that goes into pairing wine and pasta, but even if you go with a sippy cup of Boone’s Farm, you’ll still enjoy the pappardelle with oxtail ragu or squid ink tonnarelli with crab and bottarga from Evelina. You’ll enjoy them more, though, if you make use of this Fort Greene spot’s glasses, carafe, and bottles, which are all 50% off.
Vesta Trattoria & Wine Bar $ $ $ $ Italian in Astoria $$$$ 21-02 30th Ave Not
Rated
Yet
The next time a delivery debate over pizza-versus-pasta begins to feel as productive as a day on Capitol Hill, check out Vesta in Astoria. Order a thin-crust pie, like the one with housemade sausage, and some orecchiette bolognese, which is served family-style with enough for four or five people.
Corto $ $ $ $ Pasta , Italian in Jersey City , New Jersey $$$$ 507 Palisade Ave Not
Rated
Yet
Just as the “Angry Chicken” with guanciale and chilis always needs to be on your table when you go to Corto, it needs to be on your kitchen table when you order takeout. Order it for pickup or delivery between 12-6pm from this spot in The Heights section of Jersey City, along with a DIY kit of any of their fantastic pastas.
Teddy Wolff Marlow Bistro $ $ $ $ Mediterranean , Italian in Upper West Side $$$$ W 110th St 7.7 /10
Marlow Bistrow is like an Italian restaurant that did a semester abroad in Istanbul. The majority of the menu is pizzas and housemade pastas, but lobster tortellini is served in a saffron sauce, and thin-crust pies are topped with things like olives and artichokes or cherry tomatoes and za’atar. It’s time abroad was clearly a positive experience because the food at this Upper West Side is delicious, and it’s available at 20% off for pickup or delivery.
Order delivery Patricia's of Tremont $$$$ 3883 E Tremont Ave
Patrizia’s is offering its very long menu of red sauce and cheese-heavy dishes - like manicotti, veal parm, and pizzas - for delivery and takeout every day from 11am-10pm.
Patrizia's Of Woodlawn $$$$ 4358 Katonah Ave
You’ll find a similar menu at Patrizia’s location in Woodlawn, with things like baked ziti, veal sorrentino, and vodka pizza with chicken available for takeout or delivery.
Order delivery Noah Devereaux Ammazzacaffe $ $ $ $ Italian in Williamsburg $$$$ 702 Grand St 7.9 /10
If you’re ordering from Ammazzacaffe, you’re ordering pasta. That would be good advice no matter what, but at the moment, it’s just a fact. This Williamsburg spot’s delivery menu is entirely made up of pasta, and nobody’s complaining about that. Get torcia with pork bolognese or spinach gamelli with mushrooms, or order one of their fresh pastas and red sauces to cook yourself at home.
Rucola $ $ $ $ Italian in Boerum Hill $$$$ 190 Dean St. 6.9 /10
Like first dates and disappointment, Rucola and Four & Twenty Blackbirds are a package deal. So not only can you order fantastic fusilli with sunchokes or roasted chicken with sausage from this Boerum Hill spot, but you can also get a salted caramel apple pie for dessert.
Harry's Italian Harry's Italian Pizza Bar $$$$ 2 Gold St
Most dishes on the menu at Harry’s Italian in FiDi are available as single or family (double) portions, which is useful in the event that you’re not sick of your roommate, yet. It also comes in handy if you’ve had a particularly sh*tty day. Because while you might hesitate to order a double chicken parm or penne vodka while sitting alone at the bar, you can do it judgment-free while sitting on your couch.
Pasta Dal Cuore $ $ $ $ Pasta , Italian in Jersey City , New Jersey $$$$ 527 Jersey Ave Not
Rated
Yet
As its name suggests, this Italian spot in downtown Jersey City focuses on pasta. Pick-up fresh pastas and sauces from their retail counter, and listen to the person behind the bar recommend sauces like a sommelier recommends wine. You can also order fully prepared dishes for delivery Wednesday through Saturday, including hand-cut fettuccine with mushroom ragu, or ravioli filled with slow-braised short rib (our favorite pasta here).
Gersi $ $ $ $ Italian in Carroll Gardens $$$$ 316 Court St Not
Rated
Yet
The bad news is this Carroll Gardens Italian spot only offers pickup and delivery Thursday through Sunday from 4-9pm. The good news is it gives you something to look forward to during the week besides seeing the words “the meeting has ended.” Even though we admit that’s pretty nice, the housemade tagliatelle bolognese and grilled polenta with prosciutto at Gersi is better.
Order delivery Noah Devereaux Pastai $ $ $ $ Pasta , Italian in Chelsea $$$$ 186 9th Ave Not
Rated
Yet
Most delicious pasta has gluten, but it’s not the gluten that makes it delicious. Pastai proves that with its housemade pastas - like torchio with an eight-hour flank steak ragu - that can all be made gluten-free. If you feel like cooking your own torchio at home, they offer fresh pastas and sauces for delivery for just $4-$6.
Order delivery Felice 83 $ $ $ $ Italian in Upper East Side $$$$ 1593 1st Ave Not
Rated
Yet
Both of Felice’s locations on the Upper East Side - Felice 83 and Felice 64 - are offering high-end dishes, like fettuccine with veal ragu and aged parmigiano reggiano, for pickup and delivery every day from 3 to 9pm.
LaRina Pastificio & Vino $ $ $ $ Italian in Fort Greene $$$$ 387 Myrtle Ave 8.4 /10
Seasonal salads and burrata are typically about as exciting as watching your phone get a software upgrade. At LaRina Pastificio, though, they’re worth planning your night around. So you can imagine how good lasagna with ragu bolognese or smoked spaghetti with Calabrian chili are at this Fort Greene Italian spot.
Antonio's Trattoria $ $ $ $ Italian in Belmont , Bronx $$$$ 2370 Belmont Ave Not
Rated
Yet
This Italian spot in Belmont serves everything from baked clams to veal meatballs to shrimp francese. The portions are all large and the food is all filling, and that goes for the pizzas as well. They come with toppings like chicken parm, sausage and broccoli rabe, or four types of cheese.
Beebe’s $ $ $ $ Pizza , Italian in Long Island City $$$$ 38-28 27th St 7.2 /10
Most of the attention at Beebe’s is focused on their pizzas, and that’s fair - the thin, crispy pies should definitely be part of your order. But they shouldn’t be your whole order from this Italian spot in LIC. Add some orecchiette with sausage or gnocchi alla vodka, and a bottle of wine, which they’re offering at half-price. Call them at 718-208-2895 to place your order, and if you opt for curbside pickup rather than delivery, you’ll get 15% off.
Da Toscano $ $ $ $ Italian in Greenwich Village $$$$ 24 Minetta Ln Not
Rated
Yet
Along with its usual high-end pastas like lamb neck agnolotti, this Greenwich Village Italian spot is offering a few new options for pick-up or delivery, like a porchetta melt sandwich and a DIY pasta kit.
Order delivery
via The Infatuation Feed https://www.theinfatuation.com/new-york/guides/where-to-get-italian-delivery-takeout-in-nyc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen
Created May 27, 2020 at 01:42AM
/huong sen
View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF
0 notes
Photo
National Cheddar Fries Day
Crunchy on the outside, fluffy on the inside - cheddar fries are a savory sensation! Whether dipped in ketchup or smothered in cheese sauce, these fries are a satisfying snack.
There’s something so incredibly delicious and deeply American about a big huge pile of french fries that is smothered in cheddar cheese sauce and piled high! Whether eaten as an appetizer or as a whole meal, cheddar fries have the power to bring quite a bit of delight to any table of friends or family members.
Now, Cheddar Fries Day is here to pay honor and respect to this simple and appetizing bit of American cuisine.
History of National Cheddar Fries Day
National Cheddar Fries Day got its official start in 2016 by a restaurant called Snuffer’s in the state of Texas. Though no one is quite sure when this dish got its start, it was certainly created somewhere in the United States. Putting cheese on french fried potatoes to make cheddar fries, or cheese fries, may have originated around the time that the American company, Kraft, released a product called Cheez Whiz in 1953. This was a processed cheese food that made it possible to have a saucier kind of melted cheese in a jar or can.
Chili cheese fries, which are basically cheddar fries that incorporate chili as well, have a story of having been invented at a Dairy Queen restaurant in Missouri by a man named Austin Ruse. But it is known that chili cheese fries could be sourced in the frozen food section of grocery stores as early as 1975.
In today’s world, cheddar fries are served at all sorts of different locally owned restaurants as well as national chains, from fast food to diner-style to casual family dining restaurants. They might come with just cheese or chili and cheese. Or they might be “loaded” up with bacon bits, green onions and sour cream. Some of the well-known places that serve a version of cheddar fries might include Steak ‘n Shake, Wendy’s, Arby’s, Shake Shack and many others.
National Cheddar Fries Day Timeline
1600s French Fries get their start
Deceivingly, the first fries were made in the country of Belgium, where the French language is spoken.
1934 Steak ‘n Shake is first opened
Founded in Normal, Illinois, Steak ‘n Shake will eventually become an American icon for fries, specializing in cheddar cheese fries.
1953 Cheez Whiz is introduced
This canned, whipped cheese by Kraft makes it easier to put cheese on just about anything!
1978 Snuffer’s Restaurant & Bar serves Cheddar Fries
This Dallas diner adds cheddar fries to its menu and will eventually found National Cheddar Fries Day decades later.
2016 First National Cheddar Fries Day is celebrated
Getting its start at Snuffer’s restaurant in Texas, the first National Cheddar Fries Day takes place.
How to Celebrate National Cheddar Fries Day
Get on board with all sorts of fun ways to celebrate and enjoy National Cheddar Fries Day when you participate in some these delicious and delightful activities:
Head Out for Some Cheddar Fries
Take the opportunity to celebrate National Cheddar Fries Day by ordering some up at a restaurant. Those who are near the Dallas, Texas, area might want to try out Snuffer’s Restaurant & Bar, the original restaurant where National Cheddar Fries Day was founded. In fact, Snuffer’s also claims to be one of the creators of the original “cheddar fries” and their recipe includes cheddar cheese, with the option of adding bacon, chives and jalapenos for an even more scrumptious experience.
Get Creative with Cheddar Fries
Making a version of cheddar fries or cheese fries at home is an amazing way to get creative with those culinary skills in the kitchen. Start out with some basic french fried potatoes, whether starting from frozen or fresh. Then fry them in oil or bake them in the oven.
The most important factor for cheddar fries is, obviously, the cheese, but beyond that it’s easy to make things interesting and unique in honor of Cheddar Fries Day. Try out some of these creative ideas for making cheddar fries at home:
Mexican Cheese Fries. In addition to cheese sauce, pile french fries with beef taco meat, black beans, zesty jalapenos, and a delicious lime yogurt sauce.
Texas Cheese Fries. This copycat recipe comes from Chili’s restaurant and starts with a big batch of chili in the crockpot. Pile it on top of fries with cheese sauce, bacon, pickled jalapenos and topped off with ranch dressing.
Kimchi and Chorizo Fries. Tasty with a healthy kick, these loaded fries have cheese sauce, spicy chorizo, fermented kimchi and green onions.
Sloppy Joe Sweet Potato Cheddar Fries. Make things a bit more interesting when you use sweet potato fries instead of regular fries, and then add Sloppy Joe meat, cheddar cheese and chives. A super tasty twist on an American classic.
Learn Some Fun Facts About Cheddar and Fries
In honor of National Cheddar Fries Day, it might be fun to raise awareness and pique the interest of family members and friends by learning and sharing some unique and interesting fun facts about the elements of this dish. Have a go with some of these bits of trivia:
Cheddar cheese comes in a few different interesting varieties. The most common are mild, medium, sharp and extra sharp. But there is also white cheddar, New York style, Orkney Scottish Island Cheddar, and even “red cheddar”, which is really more of a Red Leicester cheese.
French fries don’t seem to have actually originated in France but in Belgium. It is believed they were called French fries because American soldiers first discovered them among the French speaking Belgians.
Cheddar cheese originated in a village in Somerset, England, by the name of Cheddar.
When the restaurant started the price of a portion of McDonald’s French Fries was only ten cents.
Host a Cheddar Cheese Fries Day Party
It’s fun to get people together to celebrate this tasty and delicious treat on National Cheddar Fries Day. Perhaps host a cheddar cheese fries buffet at home as a fun way to enjoy the day. Or, celebrate the day in the breakroom at work by having coworkers bring in different fixings or other items to put on top of the cheddar fries. It’s a cool way to have lunch at work and build camaraderie as well.
Hold a National Cheddar Fries Competition
For those who want to get a bit more competitive, perhaps it would be fun to turn Cheddar Fries Day into a competition. Allow different competitors to bring their favorite recipes for cheddar fries, chili cheddar fries or loaded cheddar fries, and then host a cookoff. Let other participants be judges and declare the winner as the person whose cheddar fries get the most votes. They could win a simple prize, a certificate or just general bragging rights. Of course, since everyone gets to eat cheddar fries on National Cheddar Fries Day, it turns out that everyone wins!
National Cheddar Fries Day FAQs
Are cheddar fries gluten free?
Yes, as long as the cheese sauce doesn’t contain gluten, cheddar fries should be gluten free.
Will cheddar cheese melt?
Cheddar cheese melts especially well when it is shredded.
Are cheese fries healthy?
Cheese fries can have a lot of carbs and fat, but they can be made in ways that are healthier.
Are cheese fries good?
Sure! Cheese fries are popular and liked by many, with variations including bacon, jalapeno slices, green onions and more.
How to make cheddar cheese fries?
Making cheddar cheese fries is easy by piling cheese sauce on top of cooked french fries.
Source
#Chili Cheese Fries#Truffle Fries with parmesan reggiano#Kimchi Fries#travel#Bacon Double Cheese Poutine#Poutine The Works#Cheese Bacon Fries#New York Hot Dog#original photography#street food#Canada#USA#vacation#National Cheddar Fries Day#Kimchi Burger#Gott's Roadside#Brix Restaurant & Gardens#20 April#NationalCheddarFriesDay
4 notes
·
View notes
Text
What will the celebrities at this years 2019 Oscars be eating? Find out what culinary genius @WolfgangPuck has in store
(adsbygoogle = window.adsbygoogle || []).push({});
With the 91st Oscars almost upon us (airing 5:30 p.m. ET/3:30 p.m. PT on Sunday, February 24), we wanted to find out what the Hollywood A-listers would be eating on the night of the ceremony.
The full culinary lineup for Governors Ball (the official post-Oscars celebration) is again designed by Wolfgang Puck and Eric Klein, vice president of culinary at Wolfgang Puck Catering, has finally been revealed.
Wolgang and his company must be getting something right as It’s the 25th consecutive year the company is catering for the event, and a release notes the culinary offerings pair “glamour with innovation.”
Signature guest favourites like Smoked Salmon Oscars, Potato and Caviar 2.0, and Winter Truffle Baked Cavatappi and Cheese will be served alongside new items including Heirloom Carrot “Tartare,” Vegan Torchio Pasta with Arugula, Tomato and Caper Berries, and Nashville Hot Fried Quail with Red Velvet Waffle.
And on the sweeter side of things, pastry team Kamel Guechida, Garry Larduinat and Jason Lemmonier are planning an assortment of not one but three dozen “show-stopping desserts,” from the popular 24K Gold Dusted Chocolate Oscars to Golden Piper Heidsieck Champagne and Strawberry Push-Up Pops, plus action stations like Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.
See below for the full menu.
Amuse Bouche
Crostini of Compressed Watermelon with Citrus Feta Cheese
Crab Deviled Eggs
Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)
Crostini with New York Steak, Classic Chimichurri
Spicy Ranch Popcorn
Tray-Passed Hors d’Oeuvres
Wild Mushroom Potsticker, Black Truffle Ponzu (V)
Miyazaki Wagyu Beef Tartare on Tapioca Crisp, Togarashi
Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)
Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark (V)
Smoked Salmon Oscars Matzo
Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade
Wolfgang Puck Signature Pizzas
Spicy Tuna Tartare In Sesame Miso Cones
Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu
Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl (V, GF)
Raw Bar
SERVED ON HAND CARVED ICE BAR
Spicy Tuna Rolls
California Rolls
Vegetable Rolls
Made To Order Nigiri
Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs
Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime
Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu
Oysters
Snow Crab Claws
King Crab Legs
Lobster
Shrimp
Passed Small Plates
SERVED COLD
Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar
Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)
Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut
Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula
SERVED HOT
Sunchoke and Fennel Soup, Chips, Truffle Gremolata
Potato and Caviar 2.0
Black Truffle Chicken Pot Pie
Winter Truffle Baked Cavatappi and Cheese
Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle
Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu
Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette
Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle
Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower (V)
Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter
V - VEGAN GF - GLUTEN FREE
Individual & Plated Sweets
24 Karat Dusted Valrhona Illanka Chocolate Oscars
Ombre Chocolate Dipped Strawberries
Pillow Cake with Coconut Mango and Passion Fruit
Coconut - Chocolate Bar (V)
Yuzu Religieuse
Passion Fruit Cookie with Chocolate Chunks
Chocolate Chip Cookies.
Triple Chocolate Chip Cookies
Milk Chocolate and Caramelized Pecan Cookies
Strawberry Cookies
Hazelnut and Almond Brownies
Espresso Macaron
Matcha Cherry Macaron
Hibiscus Orange Pate De Fruit
Piper Heidsieck Golden Champagne Strawberry Push Pop
Mini Wolfgang Puck Dark Chocolate Bars
Passed Small Plates
Black Forest “Cherry”
Butterscotch Verrine with Dark Chocolate Nest
Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)
Strawberry Ginger Cheesecake with Jasmine Gelee
LOLLIPOPS
Passion Fruit Cheesecake
Praline Almond Chocolate
Chocolate Oscars with Strawberry Valrhona Chocolate
CHOCOLATE BON BONS
Chai Latte
Thai Tea with Young Coconut
Honey Jasmine
Earl Grey Tea Biscuit
Espresso Triple Shot
Praline Roasted Coffee Bean
Dessert Action Stations
MADE TO ORDER
Air Bread “Sea Urchin” with Passion Fruit Caviar
Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew
Vegan Sweets (without gluten)
Hawaiian Superfood Spheres
Red Velvet Whoopie Pies
Cashew Vanilla Tiramisu
Tropical Halo-Halo
Sunflower Raspberry Macaron
Chocolate and Sea Salt Cookies
V - VEGAN GF - GLUTEN FREE
OSCARS BY THE numbers
Ball Production by Cheryl Cecchetto / Sequoia Productions.
Menu Created by Wolfgang Puck and Eric Klein, VP Culinary of Wolfgang Puck Catering. Pastry design by Kamel Guechida, Garry Larduinat and Jason Lemonnier. Restaurant-style service directed by Carl Schuster, CEO Wolfgang Puck Catering.
IN THE KITCHEN
200 culinary staff
2,600 pound sculpted ice bar
240 kilos Miyazaki wagyu beef
4 pounds yuzu kotcho
400 each quail
10 gallons buttermilk
100 pounds housemade bread and butter pickles
6,500 wood-fired Oscar-shaped flat bread
3,500 sesame miso cones
350 pounds Atlantic bigeye tuna
10 whole US wild-caught yellowtail
15 kilos American farm-raised caviar
600 pieces housemade wild mushroom pot-stickers
500 uni tongues
5 gallons dashi stock
7,500 individual US shrimp
250 Maine lobster
800 crab claws
225 pounds sushi rice
200 pounds Alaskan King Crab legs
30 gallons housemade cocktail sauce
50 whole yellowtail snapper
50 pounds live scallops
450 pounds house smoked salmon
300 whole loup de mer
2 gallons Pedro Ximenez
2 gallons French olive oil Ahuile de Provence from
black olives
2 gallons Minu-8 vinegar
1 kilo Piment d’ Espelette
300 pounds eggplant
500 sheets of nori
20 pounds house pickled ginger
400 homemade signature pizzas
750 cage free eggs
5 pounds smoked trout roe
100 lbs sunchokes
100 pounds Snake River Farms 0/0 Gold Grade
New York sirloin
125 pounds aged Vermont cheddar cheese
250 pounds Parmesan Reggiano
100 pounds five year aged white cheddar
1,500 Yukon gold potatoes
35 pounds winter black truffles from Burgundy
1,000 pounds Jidori chicken
3,500 pieces house made spiced lavash
5 gallons homemade boursin
2,375 housemade pretzel bites
3,500 Fleur de Sel breadsticks
6,000 pieces mini brioche buns
5000 pieces handmade English pea “agnolotti”
200 pounds persimmon
5 whole legs jamon iberico
4 pounds sumac
2 pounds za’atar
50 lbs tapioca pearls
50 pounds white pommellos
50 pounds red pommellos
500 blood oranges
200 pounds fresh ginger
180 each opal apple
200 pounds cavatappi pasta
15,000 pieces handmade torchio pasta
50 pounds caper berries
125 pounds housemade ricotta
150 pounds arugula
100 pounds watercress
75 each yellow cauliflower
75 each white cauliflower
75 each purple cauliflower
750 florets cauliflower romanesco
150 stalks of celery
200 pounds carrots
50 pounds heirloom baby carrots
5 pounds mustard seed
100 pounds radicchio
50 pounds taro root
2019 GOVERNORS BALL MENU
OSCARS BY THE numbers
IN THE KITCHEN (CONTINUED)
3,000 multi-color baby beets
10 gallons Greek yogurt
450 quarts heavy cream
450 quarts milk
450 organic sugar
6500 Valrhona Illanka chocolate Oscar statues
550 Kg of Valrhona dark chocolate
25 Kg of fresh passion fruit purée
20 Kg of aqua fava for vegan pavlovas
10 Kg of gold luster to spray the Oscars statues
10 Bottle of Piper-Heidsieck Champagne
10 flats of strawberries
80 pounds of jackfruit
40 dragon fruits straight from Philippines
5 kegs of Stumptown Nitro Cold Brew
5 gallons of fresh brewed Hibiscus tea for our
pate de fruit
IN THE BALLROOM
1,500 guests
Team of 10 maitre d’ staff
850 service and support staff
13,000 glasses for beverages
4,800 small plates
4,500 ramekins and verrines
6,000 cocktail forks
Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.
Over 700 lighting instruments
Mixture of high-CRI LED and incandescent sources
20,000 ft of power cable and 3,000 ft of data control cable to support lighting
Over 20 lighting practicals
2,500 yrds of royal velvet
800 ft of 1”x4”
2.5 miles of tread
800 ft of pvc pipe
1,000 ft of wire rope
4,200 zip ties
2,000 yrds of soft, elegant color tones including Oyster Metallic Mesh, Platinum Gemstone, Champagne Metallic Nusilk, Bronzine Nusilks, Coffee Bark Taffetas, Antique Ivory Taffetas and Champagne Halo Circle.
Au Lait and Beige Sparkle Velvets in the Governors seating area
5,000 succulents mixed with roses
2 succulent towers
Succulents will be planted at the Motion Picture Television Fund for residents to enjoy.
Over 2 miles of chain and steel holding up the truss ceiling
Over 1 mile of truss supporting the ceiling
Over 700 shackles used to make connections in the ceiling
150 years of experience between audio crew • Over 4 miles of cabling to support speakers, microphones, and audio consoles
(adsbygoogle = window.adsbygoogle || []).push({});
(adsbygoogle = window.adsbygoogle || []).push({});
READ NEXT
0 notes
Text
On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit. The benefit celebrated the contributions of Chef Michael Anthony of Gramercy Tavern and Untitled. The well attended event raised nearly 1,000,000 to continue support scholarships as well as more career opportunities and education for disadvantage youth who are looking to pursue careers in the food service industry.
Now for the food! There were many C-Cap alums cooking for the evening. Some of the past talent included Giovanna Delli Compagni of Asiate, Betty Pena of Pig & Khao , Cesar Gutierrez of Cafe Boulud, Yvan Lemoine of Union Fare and Swainson Brown of The Writing Room.
Some of Pinkyfingerup favorites included Nobu 57 Salmon Takati, The Modern’s Egg on Eggs on Eggs , Vaucluse’s Scallop and the hands down favorite Indian Accent’s Rice Crusted Bass.
Check out some of the pics from this awesome evening and remember if you see something you like go out to the restaurant and support.
Caramelle Pasta Duck Broth Scallion Ricotta
Rice Crusted Bass Kerala Coconut Curry
Shrimp Toast with Wasabi Aioli
Beef Tagliata Rossini with Black Truffle
Thai Beef Salad Chang Mai
Flourless Choclate Tart with Mocha Cream
Prune Rugelach
Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt
Trout Roe Egg Yolk Fried Egg Puree Dill Brioche
Whole Roast Suckling Pig Celery Remoulade
Lamb Meatball Moroccan Style Ricotta Salata Salsa Verde
Grilled Nueske Bacon Peanut Butter Jalapeno Jelly
Khao Soi with Wonton Noodles Mustard
Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli
Carrot Panna Cotta Yuzu Gel Pink Peppercorn
Braised Chili Pork and Plantains Cornbread Shaved Radish Salad
Chicken Tortelloni Umbrian Lentils Parmigiani
Trout Roe on Russian Black Bread with Avocado Puree and Beet Pickled Shallots
Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito
Scallop Crudo with Black Truffles
Oatmeal Cookies
Roasted Radish with Salsa Verde and parmigiano reggiano crouton
Sheeps Milk Ricotta Tortellini: Braised Lamb Shank Butternut Squash Parmesan Crema
Madrid Steak Tatare
Prosciutto Parmigiano Butter Balsamic Mustard
Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce
Grilled Zucchini with Chili and Parmesan
Pastrami Beef Tongue with Pickle Apple and Horseradish
Grilled Octopus with Red Wine Macerated Onions Capers Fresh Herbs Lemon and Olive Oil
Duck Liver Mousse Parfait Madiera Gelee Brioche
Spiced Salmon with Apple Dashi and Chicken Rice Salad
Salmon Tataki Goma Miso Ponzu
Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat
24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche
C-CAP RECAP On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit.
0 notes
Photo
National Potato Day
National Potato Day is celebrated on August 19 of every year. For centuries, potatoes are the favorite item of diets everywhere in the world. Potato lovers are found in massive numbers, and that primarily includes the children. With the soft, smooth nature, potatoes can be eaten in different forms like potato chips, mashed potatoes, gratin, hash-browns, baked potatoes, potato salad, hasselbacken, home fries, tater skins, potato cake, potato wedges, kroppkaka, and the list extends in number. They are just some of the amazingly tasty items which are made with the potatoes. Celebrating National Potato Day is worth noting as to let people know the nourishment it has. Potatoes are not only the savory, but they also contain high levels of vital vitamins and minerals that include vitamin C, iron, and potassium. Prepare your favorite potato recipe in a way to celebrate National Potato Day.
“My idea of heaven is a great big baked potato and someone to share it with.” – Oprah Winfrey
History of National Potato Day
The origin and the person who established the National Potato Day is still anonymous. However, the history of potato dates back to centuries ago. The English word potato has all the way came from the Spanish word patata. The word “potato” may indicate either to the plant itself or the edible tuber. Usually, the potato is a starchy, tuberous vegetable from the perennial nightshade Solanum tuberosum. The first region where the potato was first domesticated is the modern-day southern Peru and the extreme northwestern Bolivia between 8000 and 5000 BC. From then, the potatoes have spread throughout the world and is now a staple crop in several countries. Now it is an integral part of the world’s food supply, and that is marked as the one of world’s largest food crop which ranks the fourth position following maize, wheat, and rice. The smaller potatoes are named as spuds and are associated with the 19th century. There are millions of different styles of preparation is found in the American cuisine where potatoes are a favourite part and occupy a larger parts. Potatoes are used in making bread, rolls, and pancakes, and also found as a whole in the everyday meal. The production of potatoes world wide was more than 382 million tonnes at present. Potatoes vary in colour, texture, size and shape with reapest to the region they grow. There are currently more than hundred different varieties of potatoes available in the world. National Potato Day is one form of celebration to make people understand the nutritional values present in the potatoes. Raw potato consists of water, carbohydrates, starch, sugar, dietary fiber, fat, protein, and vitamins like B1 to B6, B9, C, E, K. The mineral contents like calcium, iron, magnesium, manganese, phosphorous, potassium, and sodium are also available. It is one must have food for anyone with which almost all the dietary supplements are obtained. One most notable incident about the potato with the Ireland is the potato plague. It made the people of the entire country starve as they were reliant on the potato as their food crop. Celebrating National Potato Day highlights the note as one must have good health to live longer.
How to Celebrate National Potato Day
There are lots of interesting ways available by which you can celebrate the National Potato Day. You can add potatoes in small quantity in the daily meal you prepare. To make it spicy, prepare tasty potato fries, chips, mash potatoes with species, or cook hash browns with salt and pepper. To be more creative, you can try out a new dish yourself with potatoes and serve them hot to your friends and family. Buy Good Russian Vodka which is a distillation of potato to celebrate Potato Day in a unique way you want.
Source
#Le Country Burger#Rösti#Garlic Fries#patatas bravas#France#Spain#USA#food#Canada#Poutine#Chow Line#Lomo Saltado#Sweden#salmon with potato salad#Bratwurst#Brix Restaurant & Gardens#Napa#Truffle Fries with parmesan reggiano#Honey Sesame Glazed King Salmon with potato puree#original photography#travel#vacation
14 notes
·
View notes
Photo
National Tater Day
With so many reasons to love potatoes, it’s no surprise that these little vegetables have their own day to celebrate them.
Whether they are of the regular variety (tubers) or the orange-colored sweet variety (root vegetables), potatoes can be affectionately known as “taters”. Filling, energizing and nutritional, the potato packs a punch when it comes to feeding large groups of people.
And these little guys provide a huge purpose in celebrating National Tater Day!
History of National Tater Day
Researchers believe that potatoes have been part of human civilization for thousands of years. Dating back more than 4000 years, to the Incan civilizations, potatoes were probably domesticated as a farming staple for these ancient people who lived in what is modern-day Peru. Since that time, potatoes have followed the history of people from South America to Europe, to North America, Asia and beyond.
National Tater Day has a history that may date back more than 150 years, when the folks in the state of Kentucky would buy and sell their sweet potatoes (‘taters’). Sweet potatoes were a crop that was an important part of the livelihood of many people in this area, and the trade day has a history that started in the 1840s. Though it was originally celebrated early in the month of April, the day has since been moved to the last day of March.
Though the day was originally set aside to celebrate potatoes of the sweet and orange variety, things have changed and now the day is here to pay heed to and enjoy potatoes of all types and kinds!
National Tater Day Timeline
2500 BC Incas grow potatoes
In present day Peru, the Incas are believed to cultivate potatoes in the Andes mountains.
1539 Potatoes are introduced to Europe
Spanish conquistadors bring potatoes back from their travels.
1840s First National Tater Days take place
The tradition of trading and selling ‘taters’ or sweet potatoes dates back to this time.
1845 Potato famine takes place in Ireland
A certain kind of mold infects the Irish potato crop, spreading rapidly and causing a famine.
1956 Taytos potato chips company is formed
This Irish manufacturer makes its entrance with potato chips/crisps that are cooked in an actual castle.
How to Celebrate National Tater Day
Have tons of delightful fun celebrating National Tater Day with some of these interesting ideas:
Enjoy Eating ‘Taters’
Potatoes are a vegetable loved by almost anyone and everyone! They are versatile, easy to cook, store well and can be used for a vast array of creative dishes from savory to sweet and so much more. Mash them, bake them, fry them or make them into pancakes!
Grab them in chip form, fry form or even flake form. Order them up at a restaurant or make them in a favorite recipe at home. Eating potatoes is an ideal activity on a day such as this, because National Tater Day is here to offer time to enjoy these versatile little tubers in a wide variety of ways.
Learn Some Health Benefits of ‘Taters’
This carbohydrate rich vegetable has a lot to offer when it comes to nutrition, especially when they are prepared in a healthy manner (like baked with the skin on). Plus, it is affordable and easily accessible, giving a quick amount of energy to anyone who eats it. Learn about some of these health benefits of potatoes in honor and celebration of National Tater Day:
Potatoes contain fiber
Full of antioxidants
Potassium and magnesium
Vitamin C
The most fiber-filled part of the potato is the skin, and fiber is good for preventing heart disease. So be sure to leave the skin on the potatoes when preparing them at home. Plus, it makes cooking simpler and easier!
Potatoes offer a bunch of antioxidants that are extremely helpful in getting rid of those free radicals that can be harmful to the body and are often associated with causing cancer. Antioxidants can also help reduce the risk of heart disease.
Both of these minerals are essential for the way the body functions in a healthy manner, particularly helping with lowering the blood pressure, which can reduce the incidence of stroke or heart disease.
Many people don’t realize that potato skins are rich in vitamin C. In fact, one potato (with the skin on) contains around 40% of the daily recommended nutritional value of Vitamin C for an adult. This is why potatoes were used to prevent scurvy for ship crews in the 18th century and beyond.
Make a National Tater Day Soundtrack
Food days can be loads of fun! Especially when the food is one that has a funny name that sounds great in the lyrics of a song. Consider it an important part of the National Tater Day celebration to listen to some potato themed songs – and even perhaps sharing some of them with friends.
Have a listen to some of these songs appropriate for National Tater Day:
Hot Potato by The Wiggles (1994). Sure, it’s a ridiculous kids’ song by a ridiculous Australian singing group. But it’s still loads of fun!
Let’s Call the Whole Thing Off by Ella Fitzgerald and Louis Armstrong (1957). The famous pronunciation song with the lyrics, “You say potato and I say potato”.
Potato Head Blues by Louis Armstrong and His Hot Seven (1927). This instrumental only is one of Armstrong’s finest recordings – and no one really knows why it was named Potato Head Blues.
Potato Song (Cuz I Want To) by Kesha (2020). Too new to be a classic, this one might appeal to the younger generations.
Visit a Tater Day Festival
Located in the town of Benton, Kentucky, this annual festival continues to be hosted by the town and might be a perfect way to celebrate National Tater Day. This event is devoted especially to sweet potatoes and it typically takes place on the first few days in April. This three day festival got its start in 1843 and has been going strong in celebration of the ‘tater’ every year since. The Tater Day Festival offers a wide range of charming, small-town activities and events including a parade, canning competition, singing and other performances, musical contests, a carnival and much more.
Those who miss the Tater Day Festival in April may want to opt for some of these other events scheduled for later in the year. Those who are serious fans can make plans to attend them all!
North Carolina Potato Festival is typically scheduled for late May in Elizabeth City, North Carolina.
The annual Tater Daze Parade is celebrated in Brooklyn Park, Minnesota in early June.
Sweet Tater Festival that takes place in Cullman, Alabama in September.
Spring Valley Potato Festival is located in the Dayton, Ohio area and happens in early October.
National Tater Day FAQs
What are ‘taters’?
In the United States, the term ‘tater’ is short for ‘potato’ and is sometimes used to mean sweet potatoes.
Why is the potato important?
Potatoes are easy to grow, affordable and offer Vitamin C, potassium and fiber (in the skin).
Are potato skins healthier than the potato?
By mass, the potato skin may be up to twelve times higher in antioxidants than the flesh of the tater.
When did tater tots come out?
Tater tots were introduced to Americans in 1953 by Ore-Ida.
Which potato is the healthiest?
Potatoes with dark flesh, such as red or purple potatoes are one of the healthiest varieties as they contain the most minerals, vitamins and phytochemicals.
Source
#Chow Line#so good#yummy#Truffle Fries with parmesan reggiano#USA#Garlic Fries#Filet Port#Portugal#patatas bravas#Spain#tapas#travel#Cataplana de marisco#Lomo Saltado#salmon with potato salad#Sweden#food#restaurant#original photography#summer vacation#Germany#Schnitzel-Himmel und Erde#Le Country Burger#France#Rösti#National Tater Day#31 March#NationalTaterDay
3 notes
·
View notes
Photo
Excellent Food and Drinks on My Vacations (No. 21)
I travelled a lot; and still do. I love to eat and have a nice drink. Here are some of the best foods, drinks and wines I had to pleasure to enjoy. It starts with this year and goes back in time. I hope you like the pics as much as I loved this food.
Please contact me, if you want some further information about the food and/or restaurants.
#Sedona#summer 2008#ice cream#original photography#USA#travel#vacation#2007#Keens Steakhouse#Porterhouse for Three#the best steak you can eat#the best of the best#Original 5 Napkin Burger#Schnitzel-Himmel und Erde#Germany#Breakfast Waffle Burger#Pecan Crusted Chicken and Waffles#Truffle Fries with parmesan reggiano#Jalapeno Popper Pizza#BBQ Pulled Pork Sandwich#Chow Line#Jalapeño Margarita#don't drink and drive
2 notes
·
View notes
Photo
National Junk Food Day
Junk foods are usually, by definition, high in fats, sugars, salt, and calories. But more often than not, they are delicious! Junk food day is the perfect day to treat yourself. On Junk Food Day, you get to eat anything you want. Eat any amounts that you want, too. Tomorrow, however, it’s back to a healthy diet.
It doesn’t have to be candies either. Like bacon? Eat so much bacon! Like chili cheese dogs? Eat all the dogs you want. Onion rings, yes please. Pizza? Have it for breakfast, lunch, and dinner. Junk Food Day is all about indulging in your favorites.
Please Note: Junk food may be hazardous to your health. After all, mom knows what’s best for you. Do so at your own risk. That risk includes having too much and Mom saying: “I told you so!”
Learn about Junk Food Day
Junk Food Day is a day that allows you to chow down on the foods that you usually would not. Junk foods, by their definition, tend to contain a lot of calories, salt, sugar, and fats, and they offer very nutritional value. You may think that it doesn’t do anyone any favors to have a day that is dedicated to junk food.
However, if you follow a healthy and balanced diet, there is nothing wrong with having one day of the year whereby you can eat anything that you want to. In fact, this is encouraged, because it means that you are more likely to eat healthily the rest of the time, right? Of course, it is up to you whether or not you decide to fully embrace Junk Food Day, but we know that we will be!
History of Junk Food Day
Upon searching for the history behind this food filled day, we found no information on the origin of this day. It was most likely created by a diet conscious individual or group who desired to eat junk food, without guilt, at least one day a year, sounds like a great idea to me. For it to become a “national” day it requires an act of congress. I don’t mind celebrating it anyway.
But, what about junk food? When did this start to come into our lives? Well, this coincides with the advent of packaged foods throughout the late 1900s. Of course, for decades, home-cooked meals were still the standard. However, after WW2, junk food really started to take off.
The population was traveling more and eating out more, and this resulted in fast food chains and the frozen food aisle really taking off. There were so many different foods for people to choose from. However, it was not until the 1970s that junk food started to get a bad name. This was when microbiologist, Michael Jacobson, actually coined the phrase. His aim was to try and curb our appetite for high preservative, high salt, and high sugar foods, which we were eating at a worrying rate.
Since then, there has been more knowledge and information about junk food, and a lot of food manufacturers have tried to make healthy versions of the junk food that we love the most! Nevertheless, if you have junk food now and again yet you generally maintain a healthy diet, it should not do you any harm! After all, we all deserve a treat now and again, right?
How to celebrate Junk Food Day
Celebrate this wonderful day by eating any sweet or salty treats you want! Bake cupcakes, make cookies, heat up some popcorn, buy some of your favorite candies. Invite friends over and have them bring in their favorites and make a junk food buffet and spend the rest of the day watching movies. You can always go get some fast food for fun. Take a cheat day from your diet and have dessert for dinner.
Consider trying some junk foods from other countries. Japan has a particular talent for making fun candy that you have to mix together. Look online to see if you can order special treats for the day. To name a few for you Korea has Cheong Woo Pumpkin Candy.
The Ukraine has Mr. Fizzy, a small hard candy that fizzes in your mouth. Columbia has Jet chocolates, a package of chocolates that also comes with a dinosaur sticker. Japan has Unican Mikita Melon Milk candy, a chewy candy with melon flavor. In Spain they have Violetas, sugar coated natural violets. In Poland they have a crunchy wafer-chocolate bar called Prince Polo made by Olza.
Another way that you can celebrate junk food is by creating your own versions of your favorite snacks. For example, instead of heading down to KFC, why not try making your own southern fried chicken? There are lots of great recipes online for junk food nowadays. In fact, you will see that there are some weird and wonderful creations, including different and unusual burger recipes and much more!
You may also want to decide to spend Junk Food Day with your friends. Why not host a junk food party? You can tell your friends that everyone has to bring carby and fatty foods. There are no green leafy foods allowed! Enjoy the day and indulge together. After all, it’s not like it is something that we all get to do all of the time, is it? So, you may as well make the most of it and indulge in those naughty foods. We won’t tell anyone!
Source
#Le Country Burger#National Junk Food Day#NationalJunkFoodDay#21 July#restaurant#original photography#tourism#France#vacation#travel#USA#Donut Ice Cream Sandwich#Truffle Fries with parmesan reggiano#Poutine#Corn Dog#Chicago Hot Dog#Chicago Special Stuffed Pizza#Red Velvet Donut#Breakfast Waffle Burger#Original 5 Napkin Burger#Canada
2 notes
·
View notes
Photo
National Mushroom Hunting Day
National Mushroom Hunting Day was created for mushroom lovers, chefs in high-end restaurants, and fans of the great outdoors alike. All have been known to hunt for wild mushrooms in locations like forests, woods, orchards, and fields. For some, mushroom hunting is a yearly tradition, and for others, it is even a profession. Mushroom hunting goes by other names such as mushroom foraging, mushroom picking, or simply, mushrooming.
Many safe mushrooms look similar to those that are not. It is imperative that edible mushrooms are distinguished from poisonous ones when mushroom hunting, and above all, safety should be practiced. Those new to hunting can use a field guide or phone app to help them with identification or can go hunting with a seasoned hunter, who knows where and when to find mushrooms, and which ones are edible. Some commonly hunted edible wild mushrooms are the morel, black trumpet, porcini (including the much-sought-after king bolete), matsutake, chanterelle, pine mushroom, oyster mushroom, puffball, polypore, and sulphur shelf, which is also known as the chicken mushroom or chicken of the woods. Hunters find these and other wild edible mushrooms on National Mushroom Hunting Day!
How to Observe National Mushroom Hunting Day
Celebrate the day by mushroom hunting! As there are many poisonous and inedible mushrooms, make sure you know what you are looking for before you head out. Some books like 100 Edible Mushrooms, The Complete Mushroom Hunter, and the National Audubon Society Field Guide to North American Mushrooms may be useful for preparation and in the field. Downloading a mushroom identifying app such as Roger's Mushrooms App is another way to make sure you are prepared to hunt. You also may want to pick up a container to put your mushrooms in. Woven baskets and mesh bags are useful for this purpose. After you gather your mushrooms, it will be time to cook them! Pick up a cookbook or two or find some wild edible mushroom recipes online, of which there are many.
Source
#steak#mushroom gravy#fries#street food#restaurant#USA#Spain#Switzerland#LUGA#bacon wrapped mushrooms#travel#vacation#roasted mushrooms#National Mushroom Hunting Day#17 May#Schweiz#original photography#NationalMushroomHuntingDay#Truffle Fries with parmesan reggiano#Verduras del labrador#tapas#cabage#Sweden#Kimchi Mandu Jeongol Hot Pot#Canada#tourism
4 notes
·
View notes
Last Seen Blogs
charlottepriestly
Charlotte Priestly
stachekeery
roy kent effect
fabulous-faces
Amazing And Sexy Latinas
femgurlamy
Amy