#go to chipotle just pick apart the food and look at all the ingredients and think on it for two seconds | Explore Tumblr Posts and Blogs

pandemicperipatetics · 3 years

Text

Two Weeks in Missoula, MT

View from a bridge over the Clark Fork River

The Verdict

What a fun place to spend two weeks! Missoula prides itself on being weird, and we can see the charm. This tiny university town of 70-80K residents is surrounded by mountains and has the cute little Clark Fork River running through it. There are hardly any tall buildings and the downtown area is full of places to eat, drink, and buy random Montana-themed tchotchkes. We encountered very few chains or national brands (basically just some hotels downtown and the nearby Albertsons grocery).

From the quad at The University of Montana, Missoula

We also got a different kind of weird vibe, though. Missoula is gentrifying, and there’s an odd juxtaposition of it feeling a bit run-down -- the downtown area on the river isn’t terribly well-maintained; the local housing stock is pretty old; the university has lost a lot of funding and applicants in recent years -- and also designed for deep-pocketed tourists (food is more expensive than comparable options in NYC; the new downtown Mercantile building that houses the ~2 year old Marriott Residence Inn feels like an upscale shopping mall; it’s hard to believe how so many breweries could be supported by the size of the local population). As visitors unfamiliar with the area, we didn’t always feel totally welcome -- and we can only imagine what it must feel like for people from the area to experience it being transformed by yuppies and Silicon Valley money. Even the local shops already evoke AirSpace, and it’s a bit sad to think of Missoula losing its quirkiness more in the future.

Walking around downtown Missoula

What to Eat: Vegetarian Edition

For a town of its size, Missoula has a surprising number of places to eat out. It was exciting to discover lots of ethnic food and plenty of vegetarian-friendly options, but ultimately we found a lot of the food to be extremely overpriced for what it was. We also noticed that many of the places we visited were advertising for staff, some were closed due to lack of staff / inventory / ingredients, and a surprisingly high number of places experienced outages of menu items during our time there.

Note: All recommendations are in downtown or within walking distance. We’ve listed them in order of how much we liked them.

Five on Black [5/5]: Brazilian food that is surprisingly vegetarian-friendly and pretty reasonably priced ($12 for a large bowl). The tofu bowl with sweet potatoes and mango BBQ sauce was out of this world. Outdoor seating was available.

Masala [5/5]: Indian make-your-own bowl, Chipotle-style ($8). The coconut curry korma was delicious, and the paneer was pretty good too. This was the best value meal we had downtown. They had outdoor seating.

Basal [4.5/5]: Smoothies and salads. The Caesar salad with vegan dressing was pretty amazing, and the creamy smoothie (blue version) was obsession-inducingly good. Knocked off half a point because it is ridiculously expensive...yet we still went back a second time because it was delicious and healthy. Can’t remember if they had outdoor seating...

Market on Front [4.5/5]: Right by our hotel, and known for breakfast burritos. We tried picking up lunch there one day but it was a 25 minute wait. We tried again for an early dinner and voila...the Rawsome Vegan Wrap ($10.50) was very good The service was friendly, too.

Bernice’s Bakery [4.5/5]: This is a cute little bakery with great bread and vegetarian-friendly lunch options; we really liked their house-made Parker rolls ($0.60 each, or great as part of their sliders). They post their changing menu on Instagram daily. We didn’t try any of their sweets but they looked very enticing. This was also one of the few normally priced places we ate at. The shaded picnic table outside was very nice to eat at.

Zoo Thai [4/5]: This is an overpriced but pretty good Thai restaurant downtown. We really enjoyed the massaman curry ($17) and the coconut milk Thai iced tea ($3.5). There is one other vegetarian curry on the menu that was also decent. The service was exceptionally friendly although they are clearly understaffed (like lots of local places, it seems) and it took an unusually long time to get our food. Their outdoor patio was nice, and about a 30 minute wait on a Wednesday around 6p.m.

Conflux [4/5]: In a similar boat to Zoo Thai: the food was pretty good but it was one of the most expensive places we visited. We liked the vegetarian burger and the mushroom sandwich, and the beers were good too. The outdoor patio is extra cute and there was no wait when we went on a Thursday evening (when the wait was over an hour at The Camino).

The Union Club [4/5]: Our friend took us here, it’s a no-frills spot with a dive bar vibe, including pool tables and a few arcade games. As far as vegetarian options, they have a veggie burger (something like $6-$8) that was pretty decent and various fried items (breaded zucchini, jalapenos, etc). It was the most reasonably priced place we ate and we liked the relaxed atmosphere. There wasn’t any outdoor seating, but luckily it was nearly empty when we went.

Break Espresso [4/5]: Cafe. The lemon jam scone was decent, very sugary. We would totally go back here, but it didn’t seem like they had outdoor seating.

The Catalyst Cafe [3.5/5]: Good brunch options; the huevos rancheros were amazing, 5/5. However, the breakfast burrito with tofu and black beans was disappointing (maybe try the vegan brunch burrito with vegetables instead), and the service was particularly grumpy compared to anywhere else we went. They charge a gratuity on take-out orders, which they were upfront about but is still a bit odd. They have outdoor tables but due to the wait we took our food to go and ate on the lovely patio at our hotel.

Madeline’s Mediterranean (food truck) [3/5]: The falafel plate ($10) was tasty but unconscionably overpriced - 3 falafel balls, some lettuce, and a good heap of french fries.

Bahn Missoula (food truck) [3/5]: We tried the tofu bahn mi sandwich ($8). It wasn’t bad, but the bread wasn’t great, overall it had a bit of a sterile taste like airport food.

Le Petit [not rated]: This is a very popular local bakery that was recommended by a friend. We visited on a Sunday a little over an hour before closing and they literally had ZERO pastries left. We actually haven’t seen that anywhere before. Maybe it’s a small town thing? We didn’t see outdoor seating.

An area across the river from downtown, near the University. Close to Bernice’s and Le Petit. The reminder to “Believe women” brought us back to Jon Krakauer’s book Missoula.

Notable places we didn’t try:

The Camino (Mexican): We heard good things from friends but the vegetarian options looked sparse. Their happy hour could be a good option if you’re in the mood for margaritas -- we put our names down on a Wednesday around 5:45PM and an outdoor table wasn’t available for us until 7:10PM, after we had already sat down at Conflux. Notably, there was an open patio table for 40 minutes that they were saving for someone who was supposedly coming “soon.”

Tagliare Delicatessen: Our friend highly recommended, but the sandwiches were mostly meat- or cheese-oriented. Could be great for a tomato/basil/mozzarella lunch option.

What to Drink

There are so many great breweries! We only tried the most popular ones, but imagine there is much more to enjoy.

Draughtworks: Gorgeous and spacious outdoor patio; we easily got a table on a Saturday at 5p (though it filled up a bit later). They seem to be known for sour and fruity beers and have many unique flavors; the flight ($10 for 4) is a great way to try them out. The watermelon rhubarb kombucha was also amazing.

Dram Works: Has a good outdoor patio and exceptionally friendly service. They let you sample anything before ordering. We really loved their peanut butter beer. They also have multiple kombucha options on tap!

Big Sky Brewing: We didn’t actually go to this brewery, but tried their beers at a fun street festival (Roots Festival) that happened during our visit. We had to mention this because their beers were so delicious!

The Roots Festival was fun -- in addition to enjoying beer and food trucks, the 4-mile race through south Missoula was great!

Plonk: Cocktails place with an extremely cute outdoor patio upstairs. The cocktails were excellent -- especially loved the Pink Panther (it had watermelon in it, what’s not to love?)

Lake Missoula Tea Company: Not beer, but their array of loose leaf teas was incredibly interesting and expansive! They can brew a cup of any tea for purchase in store if you’d like. We heard the lychee black tea was exceptional, though didn’t try it. We did try the vegan ginger chai, which was good. Definitely a fun place to visit if you enjoy tea.

What to Do

As this was our stop between Yellowstone and Glacier National Parks, we didn’t do a ton apart from eating and drinking.

We did hear there is some decent hiking nearby. We walked the M Trail -- a short, straight uphill hike (1.2 miles each way) with a good view of Missoula -- it was perfect at around 8:30a.m. while still shady. Pattee Canyon was a longer hike recommended to us.

View from the M Trail

We heard hanging out on the river can also be fun. We did a chill ~2 hour tubing excursion on the Clark Fork River with Clark Fork Yacht Club. It was a lot of fun, we definitely recommend!

Where to Stay

We would have loved to stay in an Airbnb to get a feel for what it’s like to live in an actual neighborhood. Availability was sparse -- a local friend told us housing has been very difficult to find across the board as gentrification has accelerated, and we were also visiting for the 2 weeks before the fall semester started at the University.

We ended up staying at the Marriott Residence Inn Downtown (it was actually cheaper than the few Airbnb options we saw -- you can get a decent discount for staying 12+ nights). It felt more like a hip Manhattan high rise apartment than a Residence Inn -- it was swanky with a great gym and outdoor patio. The service wasn’t great and the staff were fairly unhelpful, but it otherwise worked out fine. The location was great: we were within walking distance of basically everything we wanted to do.

View from the Marriott Residence Inn Downtown Missoula patio

#missoula

4 notes · View notes

juilojio753 · 3 years

Link

Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chipotle lime pulled pork tacos w/ citrus crema slaw. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw is something which I have loved my entire life. They're nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chipotle lime pulled pork tacos w/ citrus crema slaw using 27 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw:

{Get of Marinade--------.

{Prepare 2 tbsp of honey.

{Prepare 1 tsp of balsamic vinegar.

{Prepare 2 tbsp of vegetable oil.

{Get of Spice rub--------.

{Prepare of Cracked black pepper.

{Take of Garlic powder.

{Take of Garlic salt.

{Make ready of Dried basil/oregano mix.

{Make ready of Seasoned salt.

{Get of Cooking base---------.

{Prepare 1 c. of Water.

{Prepare 1 c. of Lime juice.

{Make ready 6 oz. of beer.

{Make ready 1/4 of large purple onion (sliced, in rings).

{Prepare 1 of raw lime, wedged.

{Prepare 1 can of chipotles in adobo sauce.

{Make ready of Main------------.

{Take 5 lb of sirloin pork roast.

{Prepare 1 bag of storebought slaw.

{Take of Sour cream.

{Prepare of Lime juice.

{Get of Raw lime.

{Prepare 3/4 of purple onion.

{Make ready 1 packet of Baja citrus powder marinade.

{Make ready of Fresh, chopped Cilantro.

{Make ready of Flour tortillas.

Steps to make Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw:

First off, to make the ingredients simple, I listed them in the different phases. I used 1 entire large purple onion (it's listed as 1/4 and 3/4 in ingredients) and for the lime juice I used 2 of those fake plastic limes filled with juice and 2 raw limes. The spice rub is preference really.. Go easy on the salts and heavy on the basil/oregano. Ok. Let's get started....

First, put all the 'cooking base' ingredients in the slow cooker on high. It'll warm as we prep the meat. Mix the 'marinade' in a bowl and microwave it about 20 seconds so the honey will mix with the oil and balsamic. Make your spice rub. You'll need about 3/4 cups at least..

NOW! Time to work our meat a little (giggity) so get the pork roast on a solid cutting board (never cut raw meat on wood) use a plate if you don't have one. I say 5 lbs of pork roast. For me that came in 2, 2 1/2 lb roasts. They're going to have a thick layer of fat completely covering one side. Trim all that off and discard. This is going to test your butchering skills. If your good you should be able to cut the whole flap of fat off in one sheet without cutting off any meat with it. Cut both roasts in half so you have 4 smaller versions. (Just makes them easier to work with).

Preheat a large nonstick pan. Coat your roast pieces in the 'marinade'. Apply the 'spice rub' liberally to one side, put the spiced side down in the pan and cover the top side with the rub. We're searing the meat. This will 1) give it a nice smokey hint since we're going to cook it in the slow cooker and 2) seal in the flavors a bit better and give the meat some structure (when it's done it'll be falling apart it's so tender) Cook all chunks of meat 5 minutes on both sides. See pic for example of a good sear..

Drop the 4 pieces of seared meat into the slow cooker where your 'cooking base' should be nice and warm. Turn the cooker down to low. That's going to cook for 5 hours (give or take. My slow cooker is brand new so it works really well. My low is almost high it seems) Now we'll make the slaw so it can sit in the fridge for a few hours..

Empty the bag of slaw into a Tupperware container. Add the 3/4 chopped purple onion. Sprinkle about half the packet of Baja citrus powder on. Cover and shake. In a separate container mix about a cup of sour cream and half of one of the lime juices together. Whisk well with a fork. Add to the slaw and blend well with the fork. Taste it. Add more of whatever you feel it might need... Maybe nothing. Maybe it's perfect. I needed to add more of the Baja citrus powder and a touch more sour cream. Depends on your taste. Cover and put it in da fridge. Break time for a few hours..

After 5 hours the pork should be falling apart as you lift it out of the cooker with tongs and shake it dry a bit. Remove the meat to a separate plate. Use a slotted spoon to get all the solid bits out of the 'cooking base'. Pick out as many purple onion pieces as you can and add to the meat. Reserve about 2 cups of the cooking base and discard the rest along with the solid bits. Shred the pork. You should be able to just use 2 forks. Your not cutting it, just 'pulling' it apart. Hence 'pulled pork'.... Eureka!!.

Put the now pulled pork back into slow cooker along with the 2 cups of reserved base and squeeze the raw lime onto the pork. Also now we're going to add our fresh chopped cilantro. Again, the amount depends on your taste. I LOOOOVE cilantro so I did like a cups worth. Let cook for hour or hour and 1/2, still on low, mixing occasionally..

Now it's done! Put into a warm flour tortilla (you can also use a bun. Hell, put it on crackers and it'll be delicious!) and top with the citrus crema slaw and you've got yourself a mouth party!!.

So that's going to wrap this up for this special food chipotle lime pulled pork tacos w/ citrus crema slaw recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

0 notes

backstreetgrill1382 · 4 years

Text

Best Pizza Places In Albuquerque

Back Street Grill is by far one of the best pizza places that Albuquerque has to offer. We offer a unique Baja style pizza with authentic New Mexican and Baja herbs and seasonings. When people in Albuquerque look for a great pizza experience.

Our Pizza nachos & beer combo is always a great memory. Oftentimes people will order our biggest pizza while sitting on our outdoor patio to enjoy an excellent view of the park while sipping on their beer.

Green Chile Calabacitas Pizza: One of our customer favorites is the Green Chile Calabacitas Pizza which has

Mozzarella, Gouda, red chile, pico, avocado, manchego crisps, red chile pine nut, cotija, and cilantro.

The Backstreet Supreme Pizza: Another fan favorite is The Backstreet Supreme Pizza

Pork shoulder, mozzarella, Gouda, black bean corn relish, pineapple pico, green chile, pumpkin seed, cotija, and cilantro.

Pizza & Nachos Combo Deal in ABQ

Are you throwing a party for the next game or UFC fight? Try our delicious Pizza & Nachos combo deal! Since we have excellent Pizza & Nachos in Albuquerque It behooves you to buy a nacho platter with your pizza and beer.

Backstreet Nachos offers the best nachos in Albuquerque with unique nacho ingredients, such as pork shoulder, queso, green chile, black bean corn relish, cotija, pumpkin seed, cilantro, and citrus sour cream. So if you're looking for nachos to go, or nachos & pizza delivery and pick up. Why not entertain your guest at your next private party with nachos & pizza?

Backstreet Grill is sure to offer you some of the best cuisine in town. Our food is a favorite among locals, and we only use fresh locally grown ingredients in our food.

While Old Town is very popular for Old Town pizza. People rarely consider us for Old Town nachos & pizza. So, if you're looking for reasonably priced nachos and pizza to go, our half sized nacho is only $7.00 while our full sized nachos are only $14.00.

Pizza delivery to go for Pizza Near Me

Looking for pizza delivery to get food ideas. With a wide array of pizza, organic salads and burgers Backstreet Grill is certain to leave a lasting impression on you! While other pizza places in Albuquerque, offer greasy pizza options. We have healthy fast food delivery and fast food online order options to fill all your needs.

When getting pizza delivery to go, Back Street Grill pizza has the right balance of fresh ingredients along with authentic spices & herbs that are sure to give a wonderful taste. So our pizza will still be fresh when arriving at your door.

Old Town Pizza Prices and Quality

At Backstreet Grill our cheap pizza prices and quality is simply unbeatable. Our affordable pizzas are handmade fresh daily to give customers the best possible experience! We take great pride in serving our loyal customers in Albuquerque and we hope to create new customers by continuing to serve the freshest ingredients. When trying to feed a family or friends our low cost pizza for delivery is a favorite for Albuquerque locals.

Great Service and Dining Experience

The chefs in our kitchen make every pizza with love! Our pizza restaurant is not only passionate about food but we also strive to give customers a pleasant dining experience they will always remember. We are committed to doing our very best. While eating at backstreet you will always feel a part of the family! We love our customers and we are a staple in the local community in Albuquerque.

Therefore the next time you do a Google search for pizza delivery to go. Or best pizza in Albuquerque. Instead give Back Street Grill pizza delivery or pizza for dine in a try

Downtown Pizza in Albuquerque

Downtown Albuquerque is a bustling business hub and vibrant area to explore. Whether you’re an avid shopper, entertainment junkie, or nightlife crawler, Downtown and adjacent Old Town Albuquerque are prime spots to satisfy any craving… Especially for pizza!

What Makes Albuquerque Pizza Unique

Pizza is loved all over the world, and America has taken the traditional Italian favorite into new territory with so many varieties and different mouth-watering toppings. It’s easy to find Albuquerque pizza delivery services in New Mexico. Determining the best pizza in Albuquerque could be challenging because there are many highly-rated and delicious pizza restaurants to choose from! It all boils down to individual tastes. What sets Albuquerque apart is the region’s distinct cuisine. Local pizza parlors and restaurant chefs love infusing Southwestern flavors into their fare. The city is full of neighborhood haunts that offer Mexican pizza too!

Foodies flock to Old Town Albuquerque

Old Town Albuquerque is located at the end of Downtown and boasts a historic charm with vintage adobe houses and artisanal shops. The quaint Old Town Plaza of Albuquerque overlooks the 18th-century San Felipe de Neri Church. The picturesque area is also home to the Albuquerque Museum and the New Mexico Museum of Natural History and Science. Great eateries are abundant around Old Town, making it a go-to spot to snack or chow down.

Downtown and Old Town Pizza

If you’re downtown and itching to devour some pizza, simply do an internet search of “pizza near me” and you’ll be pointed in the right direction. Backstreet Grill is situated in a fantastic location near Old Town Plaza, Albuquerque. The restaurant’s owner, Chef Christopher James Cordova, is known for serving the best Mexican and Southwest Baja cuisine in the city. Thanks to Backstreet Grill, authentic Old Town pizza prices are affordable. A Backstreet specialty is the Mexican Pizza, a local staple, which is the best pizza in Albuquerque.

Backstreet Grill’s Old Town Pizza Menu

Backstreet Grill, especially for those with Southwestern tastebuds, just might serve the best pizza in Albuquerque. The restaurant currently serves five kinds of Mexican Pizza in our Old Town pizza menu. Richard’s Red Chile Pizza is our original recipe that serves smoked pork, corn and black bean relish, pineapple pico de gallo, cilantro, and cotija cheese. Our Backstreet Supreme kicks with red chile sauce, jalapeños, cilantro, bacon, and beef slathered with an in-house combination of mozzarella, queso menonita, and cheddar cheese. The Baja Steak and Shrimp Chipotle Pizza incorporates our special pineapple chipotle, wood-smoked blue cheese, and crispy tortilla chips. Backstreet Grill also offers chicken and vegetarian options.

Albuquerque Pizza Delivery When you can’t be bothered to cook at home, you can get your pizza delivered to your doorstep from Backstreet Grill. Albuquerque pizza delivery has been made easy through online services like Eat24 and Grub Hub. If you need pizza to go and want to pass by for your order, call (505) 842-5434 ahead for pickup. Backstreet also serves as a wonderful private event venue and offers party catering services.

#PizzaInOldTownAlbuquerque #Old Town Pizza Delivery #Pizza in Old Town Albuquerque #Pizza & Nachos Albuquerque

0 notes

guitarboard42-blog · 5 years

Text

3 Pitmaster-Approved Recipes That Take You From Breakfast to Dinner

We've partnered with Smithfield Marinated Fresh Pork to highlight simple yet uniquely delicious dishes that'll take your summer grilling to the next level.

During the summer months, you can catch me grilling up pork (albeit in my cramped New York City kitchen using a cast-iron pan) at least once or twice during the week—it's quick, satisfying, and with a ton of different cuts to choose from, as versatile as it gets. But lately, I've been stuck in a bit of a recipe rut, unable to break away from the same crispy pork chops I make over and over again.

So to help me mix up my grilling routine this year, I turned to Tuffy Stone, a bona-fide pitmaster, cookbook author, and this year's Grand Champion at the Memphis in May World Barbecue Championship, one of the most prestigious barbecue competitions in the world. He not only gave me three of his favorite recipes (one each for breakfast, lunch, and dinner) that go a step beyond the usual grilled fare, but also shared some of his tried-and-true grilling wisdom, like how to pick the best cut of fresh pork and cook it perfectly every time.

1. Pre-marinated meat makes a weeknight-friendly shortcut.

If you know you're going to have an especially busy week, you can use pork cuts that have been pre-marinated with spices and seasonings (like roasted garlic and herb or hickory-smoked brown sugar) ahead of time. "It's an easy shortcut to have a really delicious meal," says Tuffy. "A lot of times in my house when we're super busy, we'll grill that pre-marinated meat, make a simple salad, and maybe bake some bread in the oven, and that'll be dinner."

2. Start with a clean grill.

You may have heard people say that a dirty grill adds flavor or seasoning, but Tuffy couldn't disagree more. "I don't buy into that," he explains. "I always cook on a super, super clean smoker or grill." He also makes sure to use good fuel that burns as clean as possible. "Whether it be charcoal or wood, I make sure whatever's going to be my heat source will impart good flavor on the meat," he says.

3. Invest in a good thermometer.

"If you're going to spend money on a nice pork chop, the last thing you want to do is either overcook it or undercook it," Tuffy says. That's where a meat thermometer comes in handy. "I think having a good, accurate thermometer is really helpful in making sure that you can cook your meat just right."

For pork, that means the internal temperature should be at about 145°F for the most optimal, tender texture. But don't forget about carryover cooking, which means that the internal temperature of the meat will rise slightly even after you take it off the heat source. With a pork chop, Tuffy might cook it to 138°F and pull it off the heat; it'll continue to cook as it rests for 5 to 10 minutes, and as a result, you'll get a much juicier pork chop.

4. Pick out a quality cut.

When you're buying any type of meat, but especially pork, you want to find the freshest, highest-quality cut you possibly can. How can you tell? "Look for meat that's well marbled and has striations of fat in there," says Tuffy—that's the best indicator.

5. Spritz your meat for better flavor and texture.

While the meat is cooking on the grill, don't be afraid to spray it with some high-quality apple juice or another liquid (like beer or even pineapple juice) Tuffy says. "The moisture applied to these meats during the cooking process can be really nice—and it's a great way to add some flavor."

With these pitmaster-approved tips in your pocket, it's time to start grilling. Here are three of Tuffy's go-to recipes—all of which can be adapted for the stovetop and oven—from a new riff on steak and eggs to fall-apart spareribs that taste like they've been smoking all day long.

1. Grilled Pork Chops with Chile Ketchup & Eggs

This easy grilled pork chop recipe with soft scrambled eggs and spicy homemade ketchup is comfort food at its finest, and it makes an excellent breakfast—or dinner. The best part: It comes together just as well on the stovetop as it does on an actual grill; a well-seasoned cast iron skillet can stand in without skipping a beat.

Because these pork chops are already pre-seasoned, you can throw them right on the grill or in the skillet and they won't take longer than four minutes on each side. Once the pork chops are done, "put them on a plate to rest, and then do your soft egg scramble, and it makes for an easy cleanup," Tuffy says. Drizzle the whole plate in the spicy chile ketchup, which you can actually make ahead of time and keep on hand for breakfast and beyond.

Tuffy Stone's Grilled Pork Chops with Chile Ketchup & Eggs

View Recipe

Ingredients

For the pork chops & soft scrambled eggs:

6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops 9 eggs 6 tablespoons half and half 1 1/2 teaspoons kosher salt 1/2 cup chopped green onions 2 tablespoons chopped chives 3 tablespoons butter

6 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops 9 eggs 6 tablespoons half and half 1 1/2 teaspoons kosher salt

1/2 cup chopped green onions 2 tablespoons chopped chives 3 tablespoons butter

For the chile ketchup:

1 cup ketchup 6 tablespoons distilled white vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon chipotle chile powder 1/2 teaspoon pasilla or ancho chile powder 1/2 teaspoon kosher salt 1/4 teaspoon granulated onion 1/4 teaspoon granulated garlic

1 cup ketchup 6 tablespoons distilled white vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon chipotle chile powder

1/2 teaspoon pasilla or ancho chile powder 1/2 teaspoon kosher salt 1/4 teaspoon granulated onion 1/4 teaspoon granulated garlic

2. Grilled & Stuffed Pork Loin Filet

This kale and bacon-stuffed pork loin filet looks fancy enough for a special occasion or Sunday supper, but is simple enough to put together for a hearty lunch (it doesn't hurt that you can prep the stuffing ahead of time).

"It could be something that you butterfly, stuff, roll, and tie, and maybe you just leave it in the refrigerator," Tuffy explains. You can also switch up the stuffing depending on the season and what looks best at the market; spinach or mustard greens would make great substitutes here, he adds.

Tuffy Stone's Grilled & Stuffed Pork Loin Filet

View Recipe

Ingredients

1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet 1/2 cup apple juice, in a spray bottle 1/4 cup diced Smithfield Hickory Smoked Bacon 2 tablespoons olive oil 1/2 cup julienned yellow onion 4 cloves garlic, thinly sliced 2 cups sliced kale 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon toasted caraway seeds, crushed 1/4 cup apple cider vinegar

2 cups sliced kale 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon toasted caraway seeds, crushed 1/4 cup apple cider vinegar

3. Spareribs with Mustard Sauce

Spareribs might seem like an intimidating dish to make at home, but Tuffy assures me that this recipe is the most approachable out there. One critical step: Let the ribs soak up the seasoning. "I like the seasoning to sit on both sides of the meat for at least one hour," Tuffy explains.

Another key tip: Wrap the ribs in aluminum foil about halfway through the cooking process. Once wrapped, "I'll let it cook for another two to two and a half hours until the meat is tender," he says. This low and slow method might take a bit more time, but it's a fool-proof way to get fall-off-the-bone results every time. Once they're done, dress the spareribs in the tangy mustard sauce and, per Tuffy's recommendation, serve them alongside a punchy coleslaw of cabbage and granny smith apples tossed in a celery seed mayonnaise with fresh herbs. Other easy side options: grilled veggies, Greek yogurt potato salad, or simple baked beans.

Tuffy Stone's Spareribs with Mustard Sauce

View Recipe

Ingredients

For the fennel garlic rub & spareribs:

2 racks Smithfield Fresh Pork Spareribs 1/2 cup apple juice, in spray bottle 1/2 cup kosher salt 1/4 cup freshly cracked black pepper 1 teaspoon crushed red pepper 1 1/2 teaspoons granulated garlic 2 teaspoons freshly cracked fennel seeds

2 racks Smithfield Fresh Pork Spareribs 1/2 cup apple juice, in spray bottle 1/2 cup kosher salt 1/4 cup freshly cracked black pepper

1 teaspoon crushed red pepper 1 1/2 teaspoons granulated garlic 2 teaspoons freshly cracked fennel seeds

For the mustard sauce:

3/4 cup yellow mustard 1/3 cup whole-grain mustard 1/4 cup apple cider vinegar 3 tablespoons honey 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper

3/4 cup yellow mustard 1/3 cup whole-grain mustard 1/4 cup apple cider vinegar 3 tablespoons honey

1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper

What's your favorite summer grilling recipe? Share it with us in the comments below!

We've partnered with Smithfield Marinated Fresh Pork to share your new favorite grilling recipes—from quick-cooking pork chops with scrambled eggs to fall-off-the-bone spareribs with tangy mustard sauce—plus expert tips on how to pull them off without a hitch. To make your summer cooking even easier and more convenient, use Smithfield's Marinated Fresh Pork. These fresh pork cuts (think: pork chops, loin filets, tenderloins, roasts, and more) are carefully seasoned and marinated using a variety of different spices and rubs (no artificial ingredients here!) so that all you have to do is throw them on the grill, stovetop, or in the oven.

Source: https://food52.com/blog/24204-tuffy-stone-best-grilling-recipes-summer

#read more #see more #check it out #interesting #learn more

0 notes

a-schuyler · 7 years

Text

I know that literally no one asked, but I just wanted to take a minute here to talk about healthy habits. Let me just preface this by saying I’m not suggesting this is a one-size-fits-all “solution” and that some people need structure in their wellness plans. They want to count calories and measure weight loss. I’m also not suggesting this is “easy.”

For most of my life, I have dealt with disordered eating (specifically “exercise bulimia”). I’ve been a vegetarian for nearly 11 years, but the only reason I became a vegetarian in high school was because I was starving myself and wanted a convenient excuse for changes in my body. So while these were “easy” changes for me to make based on where I am in my life, I also know that what’s easy to me might sound like torture to you.

Since college, I’ve gotten better. I don’t over-exercise, but until maybe 6 months ago my eating habits were still pretty shitty. I had a job that made me so miserable and paid me so little I could barely function – so I would skip breakfast and lunch most days, and then eat a big dinner or go out and get a giant burrito bowl to sustain myself. I just didn’t have the energy (or a lot of money) to make myself eat regularly. I’ve always been really good about drinking only water with the occasional coke or root beer as a treat. But I was horrible about portioning out my carbs properly, or looking at the ingredients in the frozen meals I was buying…knowing they were packed with sodium and added sugar, but assuming it couldn’t be THAT bad since it was vegetarian.

Long story short, I got a new job that pays me a livable wage and have since motivated myself to start making substantial changes in the way I feed myself.

(Another disclaimer…I love fruits and vegetables. I don’t mean for that to sound like a Gwyneth Paltrow “I just gravitate toward everything that’s healthy…I don’t even know what…how you say… ‘high fructose corn syrup’ is? Sorry, I’m fluent in French and sometimes forget your silly American words” statement. But adding fruits and vegetables to my meals is literally never a problem because I love them. For a while, I was just carbing up because that’s what I could afford and it was easy.)

-No frozen meals. Just cutting them all out. Byyye. Now, this doesn’t mean no frozen FOODS. I’ll buy frozen spinach and other individual ingredients. I’ll also buy Morning Star products because I can’t say no to their veggie buffalo wings and bacon. I’m just talking about heating up an entire meal, here…I try not to do that anymore.

-Making my own sauces. Again, lots of sauces are packed with sugar and sodium, and the beauty of making them yourself is that you have control over what goes into your batch. I make my own bbq sauce and my own pasta sauce. And *annoying food Instagram blogger voice* I will never buy pasta sauce from a jar again. I mean it, though. Making it yourself is far more rewarding and when you mix a little red wine into it?? Holy shit, man. (Also, making your own salad dressing. My basic white girl card should probably be revoked because I truly believe ranch dressing is a crime against humanity. Just use olive oil and vinegar, people!!!)

-FOOD PROCESSOR!!! I love my food processor. I will legit just throw in a shit ton of veggies into my food processor and then dump those veggies into my homemade pasta sauce. Also great for making your own black bean burgers.

-I’m an annoying person who loves the taste of water, though sometimes I will infuse it with a lemon/mint/berries/etc. for a little something different. And when I want something carbonated, I’ll drink a sparkling water from Trader Joe’s. And, you know what, sometimes I will drink a coke or a root beer because I fully believe in #treatyoself. But *Gwyneth Paltrow voice* I really just don’t like the taste of sugary sodas.

-Making my own bread. Not only does it taste so much better than store-bought bread, but you’re only using a handful of ingredients. Pop it in the freezer and put it in the oven (about 400F) whenever you want to eat it.

-Snacks! The fun…or torturous part…of deciding not to buy (most) prepackaged foods is that, if you want a snack, you’ve gotta put in the work. So if I want a chocolate chip cookie, I have to spend a good 45 minutes-1hr making those cookies and deciding if I even want one, or if they’re going in the freezer or my office’s break room. I even have organic popping corn from Trader Joe’s, so if I want popcorn, my ass has to stand over the stove and pop it myself. Then I have to put in the olive oil, salt, butter, paprika, etc. on my own and think about what I’m doing. So most of the time I just end up eating frozen grapes or carrot sticks.

-Vice: Coffee. Not to sound like an “OK but first coffee” t-shirt…but honestly. That is my life. Because my mother didn’t raise a weakling, I can drink straight black coffee. But because I believe in small indulgences and happiness, I will usually splash it with some whole milk or half-and-half. I don’t fuck around with sugary coffee or creamers. But…back to #treatyoself…I did have a small s’mores Frappuccino the other day. Why? Because some coworkers wanted to go over lunch and I can fucking do what I want.

-Vice: Booze. Alcoholism straight up runs in my family so I try to be careful. But I can’t deny it – I love to drink. But I don’t party as much as I used to, and nowadays I’ll just get a glass of wine at a restaurant rather than ordering a cocktail. I’m also South African so I practically came out of the womb drinking wine.

-Vice: Peanut butter, Nutella, chocolate. The other night I literally took one spoonful of peanut butter, and another spoonful of Nutella and put them together. I don’t really know what to say, here. I always have a big jar of Nutella in my apartment. And whenever I’m spreading it on my bread, I tell myself, “This is an Italian product. Who cares if the first ten ingredients just say PURE SUGAR. I trust the Italians.” (I also say this when eating pasta and gelato.)

OK…I know this sounds like a lot of effort, and I’m not even outlining all the changes I’ve made. But here’s the thing: As much as I love convenience and would rather spend my time relaxing than standing in my kitchen, I also LOVE food and love trying new recipes. Back when I used to get most of my dinners out, I would usually rotate between Chipotle and Bibibop. So eating was just boring. But it should be fun!!! Food should be enjoyable!!!!

And another thing: Really the only change I made is cutting out 99% of processed foods. And then I just forced myself to figure out what to do with all the individual ingredients.

It’s not a fad diet or quick fix. I will still eat my popcorn if I make it, or buy a chocolate bar from Trader Joe’s on a day I feel like I could use a pick-me-up. I’m not cutting anything OUT. This isn’t low-carb paleo 1300 calories a day bullshit. It’s just being more aware of ingredients and the food I’m putting into my body. And my clothes are looser, my runs are longer and less tiring, my skin is clear, I’m not bloated, and overall I just feel like a healthier person. I don’t weigh myself, I don’t count calories.

While I wouldn’t mind weighing 20 pounds or so less, I don’t have any desire to obsess over every little number. Been there, done that, you know? It doesn’t work for me.

When I counted my calories, I lost weight rapidly and it made me happy. But you know what else happened? Whenever I went 200, 300 calories over my daily budget, I immediately felt like a failure and fell into that real fun “well who cares, I messed up!! Might as well eat whatever I want now!!!!” mindset. When you’re not tracking anything, your “slip ups” also aren’t on your radar. And that is so freeing in a way you would not believe.

#FOOD #eating disorder mention

4 notes · View notes

edgewaterfarmcsa · 4 years

Text

CSA WEEK 10

P I C K L I S T

Plum Tomatoes - Cherry Tomatoes - Jalapeno - Sweet Peppers (yellow and orange carmen) -

- Cilantro - Corn - Red Onion - Yellow Onion - Garlic - Melon - Kale

HOLY CHERRY TOMATOES EVERYONE! As berry season closes up shop, we enter right into the afternoon cherry tomato pick and the plants are dripping with these summer gems. In fact all plants are dripping in everything. This is the moment we’ve all been waiting for- this is when the harvest comes flooding in! The fields are overflowing and I feel like an actual vegetable goddess every damn day filling bushel after bushel with all the bounty. But I need you to know that this moment is fleeting! Come January we will all be extra deep in hibernation (cheers to COVID) pulling jar after jar of roasted canned tomatoes off our pantry shelves- and ziploc bags of berries out of our chest freezer. And by March we will be tired, sick of the white cold slop, and our pantries and freezers will be nearly empty. So yes, its pretty perfect right now, but remember THE LIGHT LEVELS HAVE CHANGED (!!!!), it will get cold, plants will die, and back to woolies and hot drinks for a million days ahead. Where am I going with this? Hop on the preservation train. Call the farmstand to order your bushels of green beans (dilly beans!), cases of tomatoes (sauce! Salsa! etc!) and, pounds of basil (pesto!). Everything you need to eat to get through the winter, we are picking RIGHT NOW. So this week, go pick up your ball jars, ziplocks, lemon juice, and get roasting, pickling, fermenting. You can place special orders for bulk crops by calling the farmstand: 603-298-5764

Also, I was once a novice at all this (I did not grow up on a farm) and yes the world of food preservation can be daunting. But get yourself any book, and just get started. You will be ELATED in February- you got this people!

And in case you are wondering, now would be a good time to make/can/freeze so much salsa. (Your chips will thank you)

TIPS - TRICKS - RECIPES:

Salsa!!!

Jenny’s note: The following write up on Salsa is from https://www.bonappetit.com/story/salsa-formula and I am thrilled to have found this guide. Bottomline, no 2 salsas are the same- but here is a week of CSA crops with everything you could possibly want to create YOUR perfect salsa… ok, ok its missing limes… and salt… but its got acid, its got heat and leaves. So warm up your tortillas, pickle your red onions (more on that later) and get chopping… P.S. this by no means replaces the best/easiest tomatillo salsa recipe of all time (THANKS CLAIRE!!) - you can look forward to that when the tomatillos are fully ripe and ready to party.

Rick Martinez shows us the way.

No taco is complete without a stop at the salsa bar, and we’re always down with the classics: mild-yet-smoky salsa molcajeteada, deceptively spicy jalapeño verde. But why stop there? You can make a salsa out of just about anything—as long as you get the ratios right. Use this handy formula to select by the seasons, the flavors, or just whatever you have hanging out in the back of your fridge. The possibilities are infinite.

1. Pick a fruit, veg, or both

Start with 3 cups of your favorite fresh produce, or mix a few together.

Tomato

Tomatillo

Stone fruit

Tropical fruit

Melon

Cucumber

Jicama

Berries

2. Choose your heat

Add 1 of the following chiles—fresh or dried work fine.

Jalapeño

Serrano

Habanero

Chipotle

Árbol

Cascabel

Fresno

Thai

3. Throw in some herbs

One handful should do it; just make sure they’re nice and fresh.

Cilantro

Mint

Parsley

Tarragon

Basil

4. Add the non-negotiables

These ingredients always have your back.

1 cup chopped onion

1 chopped garlic clove

1 Tbsp. lime juice

1 tsp. kosher salt

5. How much time you got?

10 minutes: Throw all your items into a blender.

20 minutes: Chop everything into cute little cubes for a pico de gallo vibe.

30 minutes: Char everything but the herbs on a grill or broiler to maximize smoky flavors, then toss it all in the blender.

YOUR MELON:

Some of these beauties are picked under-ripe! Wait for your melon to take on a sweet aroma before you slice in. Once fragrant, devour accordingly.

Your plum tomatoes: If any of your plums appear greenish or light colored, leave them on your counter to ripen up to that deep red we all know and love

TIME: 3 HOURS

I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment (home) in any noticeable or annoying way.

Cherry, grape or small Roma tomatoes

Whole cloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

JENNY’S NOTE: ALSO THESE ROASTED BABIES WILL CAN EASILY AND FREEZE EVEN EASIER

0 notes

instantdeerlover · 4 years

Text

The NYC Delivery Guide For A Big Night In added to Google Docs

The NYC Delivery Guide For A Big Night In

Spending all day, every day in our apartments can make time feel meaningless. Saturdays blend into Wednesdays, consistent sleep schedules are a distant memory, and everyone says “it’s five o’clock somewhere” when it’s quite literally five o’clock nowhere. But the fact of the matter is anniversaries, birthdays, and conclusions of sh*tty weeks are still happening. When you feel like having a dinner that properly acknowledges those occasions, order takeout or delivery from any of the 27 spots on this guide.

All restaurants featured on The Infatuation are selected by our editorial team. The NYC Delivery Guide For A Big Night In 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 St Anselm $ $ $ $ American , Steaks in Brooklyn , Williamsburg $$$$ 355 Metropolitan Ave. 8.8 /10

If the Rijksmuseum temporarily only displayed “The Night Watch” and “Girl in a Blue Dress”, people would still line up to get in. We feel the same way about the abbreviated takeout and delivery menu at St Anselm. It only has a few items on it, but considering the butcher’s steak and pan-fried mashed potatoes are included, we’d be happy ordering from this Williamsburg steakhouse a couple times a week.

Marea $ $ $ $ Seafood , Italian in Columbus Circle , Midtown $$$$ 240 Central Park S. 8.8 /10

Octopus and bone marrow might seem as unlikely a match as Seth Rogan and Katherine Heigl in Knocked Up, but fortunately, someone at Marea decided to give them a chance. The fusilli here is very memorable, especially when paired with a bottle of Champagne or Barolo from this Midtown spot’s reserve wine list.

Order delivery Teddy Wolff Hwa Yuan $ $ $ $ Chinese in Chinatown $$$$ 42 E Broadway 8.3 /10

Hwa Yuan in Chinatown is offering delivery for the first time ever, which feels like one of the biggest delivery-related updates since Harry and Meghan announced that it’s a boy. Take advantage of this news, and order soup dumplings, whole stir fried crab, and their signature Beijing duck for dinner tonight.

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. Carbone $ $ $ $ Pasta , Italian in Greenwich Village $$$$ 181 Thompson St. 9.4 /10

In order to try the spicy rigatoni vodka or veal parmesan from Carbone, you’d typically need to be on your computer a month in advance hitting refresh like it’s a ticket release for a Hanson reunion. Now you just need to be on your computer between 4-10:30pm, and the food will be on your doorstep in about an hour.

Emily Schindler Lucali $ $ $ $ Pizza , Italian in Brooklyn , Carroll Gardens $$$$ 575 Henry St. 9.3 /10

If you’re still not sick of your significant other at this point, then you should see if MasterClass is interested in launching a romance vertical. You should also celebrate with a special dinner, maybe involving some of the best pizza of your life. Order it for takeout from Lucali in Carroll Gardens.

Chef's Table At Brooklyn Fare $ $ $ $ Seafood , Experimental in Hell's Kitchen $$$$ 431 W 37th St 9.4 /10

Dinner at Chef’s Table at Brooklyn Fare is usually a massive commitment. Not only does the 15-course, three-hour meal cost as much as a used Wrangler, but you also leave with the understanding that you probably just had one of your life’s top five meals. When you order delivery from this Hell’s Kitchen French spot, things are much more low-key. The a la carte menu has dishes like chicken soup and meatballs, but it’s still Brooklyn Fare, so the meatballs are served with gnocchi parisienne, and the soup comes with truffles and foie gras.

Noah Devereaux The Beatrice Inn American in West Village 285 W 12th St Not

Rated

Yet

There are places that specialize in fried chicken or steak or burgers, and then there’s Beatrice Inn. This West Village spot pretty much only serves different types of meat, and it does them all really well. Order a 160-day whiskey-aged tomahawk for your anniversary, or a pork pie with bone marrow and beef suet crust for the final episode of Too Hot To Handle. Either way, add a bottle of Champagne.

Teddy Wolff Ayada Thai $ $ $ $ Thai in Elmhurst , Queens $$$$ 7708 Woodside Ave 8.6 /10

Only ordering one or two things from Ayada is like only listening to the first two songs of ‘Exile On Main Street’. This Elmhurst Thai spot has so many must-order dishes that you should plan to order for two or three times the number of people you’re actually with. So get the drunken noodles, crispy catfish salad, and duck panang curry among other things, and enjoy some phenomenal leftovers tomorrow.

Order delivery Blue Hill at Stone Barns $ $ $ $ American in Westchester $$$$ 630 Bedford Rd. 9.7 /10

A big part of what makes Blue Hill such a special restaurant is the fact that its ingredients seem straight off of a Michael Pollan vision board. Pick up their vegetables, grass-fed beef, or fresh seafood from Stone Barns or the location in Manhattan, and your dinner will have an extremely high floor.

Noah Devereaux Sushi Ishikawa $ $ $ $ Japanese , Sushi in Upper East Side $$$$ 419 E 74th St 7.8 /10

After realizing that your coat rack isn’t a viable partner for a virtual swing dance class, you’re really ready to take a mental vacation from your apartment. A good way to do that is to order food that feels very far from anything that could conceivably come out of your kitchen. Sushi Ishikawa fits the bill. This Upper East Side spot is offering its excellent sushi, including a $59 nine-piece omakase, for takeout Thursday through Sunday.

Bohemian $ $ $ $ Japanese , Steaks in NOHO $$$$ 57 Great Jones St. 8.4 /10

This Japanese spot in Noho is probably best known for requiring a secret phone number and a personal reference in order to get a reservation. But Bohemian should be best known for its food, which centers around the beef it gets from a luxury butcher shop attached to the restaurant. See for yourself by ordering wagyu mini burgers with spicy teriyaki, or wagyu tartare served on toast filled with melted blue cheese for delivery.

Order delivery Taverna Kyclades $ $ $ $ Greek in Astoria , Queens $$$$ 33-07 Ditmars Blvd Not

Rated

Yet

The fact that this classic Greek spot in Astoria is delivering its entire menu means you can make your apartment temporarily feel like a set from Mamma Mia! Here We Go Again. Cover your table with big portions of delicious swordfish kebabs and lamb chops, or go with the combo platter that includes stuffed clams, stuffed shrimp, a lobster tail, fillet of sole, and scallops.

Hometown Bar-B-Que $ $ $ $ BBQ in Brooklyn , Red Hook $$$$ 454 Van Brunt St. 8.9 /10

There’s no rule that says special occasion dinners need to include white tablecloths or candlelight. In fact, those things would feel very out of place next to your yoga mat and stack of local coupon books. So while it may be an anniversary or a birthday or a Friday, you don’t need to put on airs. Instead, make it all about the food, and embrace the privacy by eating brisket with your hands and twirling Korean sticky ribs like batons.

Uncle Boons Sister $ $ $ $ Thai in Nolita $$$$ 203 Mott St Not

Rated

Yet

Like your significant other told you after those concert tickets turned out to be fake, just being together makes the night special. That’s how we feel about the khao soi from Uncle Boons. Currently, you can get it from Uncle Boons Sister (where they’ve consolidated their takeout operation), along with a truncated menu of worthwhile stuff like spicy fried chicken larb and crab fried rice.

Emily Schindler Adda $ $ $ $ Indian in Long Island City , Queens $$$$ 31-31 Thomson Ave 8.4 /10

Maybe your roommates are busy learning a new Todrick Hall dance, or perhaps you’d just say that the only company you need is right here as you smirk and point to your head. Order delivery from Adda in Long Island City. The Indian food is packed with so many scents and flavors that you’ll need to spend some more alone-time after dinner in order to process what you just experienced.

Order delivery Emily Schindler Katz's Deli $ $ $ $ Sandwiches , Deli in Lower East Side $$$$ 205 E. Houston St. 8.2 /10

Katz’s pastrami sandwich would be in the Smithsonian if the museum had a refrigerated display case. It’s one of the most famous dishes in NYC, and with meat that’s too tender to cut with a slicer, that’s for good reason. The sandwich, as well as this LES institution’s potato knishes and matzo ball soup, is available for takeout and delivery.

Order delivery Noah Devereaux Melba's $ $ $ $ Southern in Harlem $$$$ 300 W 114th St 8.3 /10

In what will be a surprise to absolutely nobody, Southern fried chicken with eggnog waffles and strawberry butter is delicious. But like all of the comfort food at this Harlem spot, like wine-braised short ribs or fried catfish with chipotle mayo, it’s still surprising just how good it actually is.

Order 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 Cote $ $ $ $ Korean in Flatiron $$$$ 16 W 22nd St 8.2 /10

Cote offers four different cuts of wagyu. While that’s worth keeping in mind if your roommates all have fundamental differences in wagyu taste, it really goes to show that this Korean steakhouse takes its meat seriously. You can’t go wrong with any of this Flatiron spot’s various steaks, but if you’re having trouble deciding, just get the steak feast that includes four premium cuts, along with two stews and a bunch of sides.

Reverence $ $ $ $ American in Harlem $$$$ 2592 Frederick Douglass Blvd Not

Rated

Yet

You’re going to have a hard enough time agreeing on which decades-old Best Picture winner to watch, and you don’t feel like adding a novella-length menu into the mix as well. Reverence in Harlem makes it easy. They only offer two options - rotating bento boxes that include dishes like bonito with kiwi salsa or duck picadillo tacos with fermented escabeche. If you want to add a bottle of wine, the sommelier even chooses a pairing for you. Order for pick-up Friday through Sunday.

Noah Devereaux Minetta Tavern $ $ $ $ American , Burgers , Steaks in Greenwich Village $$$$ 113 Macdougal St 8.7 /10

Minetta is the kind of place where you gesture for another martini with one hand while holding a billy club-sized rack of bone marrow with the other. And that’s just the appetizer course. By the time you finish the fantastic black label burger or the bone-in NY strip at the restaurant, you feel a mix of joy about the food, and dread about standing up to leave. But if you order them to your apartment, you’ll never have to leave.

Teddy Wolff Rezdôra $ $ $ $ Pasta , Italian in Flatiron $$$$ 27 E 20th St 7.8 /10

After cleaning your stove and watching a Youtube video about how to sharpen knives, you’re ready to cook a really impressive meal. The problem is, well, you don’t know how. Rezdora makes it simple. You can pick up housemade pastas and sauces at this Flatiron Italian spot, and then pat yourself on the back for making fantastic spaghetti with duck ragu at home. Or, you can also order fully prepared dishes for delivery online. Either way, choose a few bottles from the restaurant’s Northern Italian wine list, which they’re offering at retail price.

Noah Devereaux Sushi Katsuei $ $ $ $ Japanese , Sushi in Brooklyn , Park Slope $$$$ 210 7th Ave. 8.1 /10

Katsuei’s sushi platters are arguably the best option when it comes to sushi quality and price in the city. The $65 omakase includes premium pieces like toro, barracuda, and firefly squid, but even the $35 option gets you nine different pieces of delicious fish and a roll. Order from either their West Village location or the original in Park Slope.

Fette Sau $ $ $ $ BBQ in Brooklyn , Williamsburg $$$$ 354 Metropolitan Ave. 7.8 /10

BBQ is tough to do well at home, especially if other people in the building are touchy about their candles being overpowered by the smell of baked beans and smoked meat. Fortunately, Fette Sau in Williamsburg offers pickup and delivery, so you can make your living room look like a medieval banquet hall without upsetting the neighbors. And there’s the added benefit of not giving a sh*t that your face is covered in barbecue sauce.

Antonio's Trattoria $ $ $ $ Italian in Belmont , Bronx $$$$ 2370 Belmont Ave Not

Rated

Yet

Whether you get the veal meatballs or shrimp francese or pizza topped with chicken parm at this Belmont Italian spot, a couple things are for certain. You’re going to pass the point of feeling full long before you decide to stop eating, and you’re going to be very happy you did.

Masa $$$$ 10 Columbus Circle

In the event that you’re looking to have a really big night in, or you had friends in high places in Moscow in the early ’90s, you could consider ordering sushi from Masa. On Fridays only, this Columbus Circle spot offers $800 sushi boxes for delivery.

Order delivery Joyface $ $ $ $ East Village $$$$ 104 Avenue C

The “Disco Kit” from Joyface in the East Village includes 12 cocktails, branded rolling papers, and a battery-operated disco ball. If you can’t have a big night with all that at your disposal, that’s on you.

via The Infatuation Feed https://www.theinfatuation.com/new-york/guides/nycs-best-takeout-delivery-for-a-big-night-in 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 April 28, 2020 at 01:50AM /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

paulpowder2-blog · 5 years

Text

Low Syn Pineapple Mexican Pork Carnitas (Slow Cooker and Pressure Cooker)

Delicious crispy on the edges Pineapple Mexican Pork Carnitas – my favourite pork recipe by far!!

Whenever I eat out at Chipotle or a local Mexican plate. I always go for the Carnitas bowl. It’s one of my favourite dishes, but it has to be cooked right. I’ve had carnitas before that are dry and tasteless. But this amazing Pineapple Mexican Pork Carnitas comes packed with flavour and is juicy and tender while being slightly crisp on the edges. It’s delicious!!

It’s really an effortless dish too, throw all the ingredients into a slow cooker or pressure cooker and viola, a little while later, you have this tasty Pineapple Mexican Pork Carnitas dish.

Carnitas don’t usually have pineapple juice added, but my kids love my recipe, the pineapple juice adds a subtle sweetness again the little kick from the cayenne.

I love cooking recipes in my slow cooker, but when I am rushed for time and want that deliciousness of slow cooked meat in a short time, my Instant Pot is a life saver. The meat is always so tender and literally falls apart.

An instant pot is basically a 7in1 cooker, which can slow cook, pressure cooks, sauté and has various settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet). I tend to use manual high pressure the majority of the time, picking my own timings depending on what it is I am making.

If you love pressure cooker recipes, you must check out some of these:

or head on over to my FULL RECIPE INDEX with over 800+ delicious Slimming World Recipes all fully searchable by meal type, ingredients and syn value etc

The great think about this Pineapple Mexican Pork Carnitas is that they are versatile in a variety of different ways. Serve them in a healthy extra B choice wrap or pita, with salad, served with salad a Syn Free Chips or you could even pair it with this Mexican Rice.

You can even throw some of the meat into an omelette or as a topper for some soup. But for a quick and easy dish, I like to go just for a simple salad – crisp lettuce, tomatoes, red onion, mashed avocado (which is a few syns), coriander and some fresh lime slices.

How can I add a 1/3 speed foods to this Pineapple Mexican Pork Carnitas?

If you don’t fancy serving this with salad, some roasted peppers and onion, also pair really well with this. Another great option is roasted butternut squash instead of potatoes, or you could even try these Butternut Squash Fries.

What Kitchen Items do I need to make this Pineapple Mexican Pork Carnitas?

and if you don’t have a HEb spare, I love to use little mini corn tortillas like these below. Which are usually about 5.5 syns for 3 (can vary depending on brand), perfect low syn taco meal. I like to top the carnitas in the mini tacos with some chopped red onion and salsa.

LET’S CONNECT!

Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES 🙂

You can also subscribe to Slimming Eats to keep up to date with all new recipes.

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM

Low Syn Pineapple Mexican Pork Carnitas (Pressure Cooker and Slow Cooker)

Prep 15 mins

Cook 25 mins

Total 40 mins

Author Shevy @ Slimming Eats

Yield 6 servings

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - 1 syn per serving

Original/SP - 1 syn per serving

WW Smart Points - 4 syns per serving

*suitable for freezing

Ingredients

2lb of pork shoulder (remove visible fat) - sliced into large pieces

1 large onion, halved and sliced

3/4 cup (180ml) of Pineapple Juice (5 syns)

2 tbs of lime juice

1/2 tbs of cumin

1 tsp of salt

1/2 tbs of garlic powder

pinch of cayenne pepper

cooking oil spray

to serve:

Fresh Coriander and Lime Slices

Instructions

Instant Pot

Add the pork, onion, pineapple juice, lime juice and seasoning to the instant pot

Set to manual high pressure for 25 mins

Once finished, let the pressure release naturally for approx 10 mins

If you like the edges charred/crispy, spread out on a baking tray with the juice and place under the grill, medium heat, and grill till the edges crisp up, rotate on the tray and place back under the grill and repeat.

Serve sprinkled with fresh coriander, lime slices and your choice of sides

Slow Cooker:

Add the pork, onion, pineapple juice, lime juice and seasoning to the slow cooker.

Cook on low for 8 hours or high for 5 hours

Once cooked shred with a fork.

Serve sprinkled with fresh coriander, lime slices and your choice of sides

Notes

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

All images and content on Slimming Eats are copyright protected.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Courses Main

Cuisine Mexican

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 205

% Daily Value

Total Fat 5.2 g

Saturated Fat 1.8 g

Cholesterol 98 mg

33%

Sodium 464 mg

19%

Total Carbohydrates 5.9 g

Dietary Fiber 0.4 g

Sugars 3.9 g

Protein 32 g

64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You might also be interested in....

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

where you can ask any questions on recipes, get the links to new recipes as they get posted to the blog, daily meal ideas, support and advice.

Looking for some other recipes? Head on over to my RECIPE INDEX for 500+ more recipes for you to browse through.

Snap a photo and hashtag #slimmingeats or tag me @slimmingeats on INSTAGRAM

Are you on facebook? Then be sure to come and like me on FACEBOOK

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Source: http://www.slimmingeats.com/blog/pineapple-mexican-pork-carnitas-slow-cooker-and-pressure-cooker

0 notes

jenguerrero · 6 years

Text

#johnwhaleniii #paleogrilling #cidermillpress

Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.

I wanted to share with you his recipe for Killer BBQ Spare Ribs. It’s such a neat recipe. The barbecue sauce is not overly sweet. It gets natural sweetness from pineapple, tomatoes, honey, and molasses. Oh, I love the depth of flavor that molasses brings to the party. Yeah, pretty much any party. The ribs do the majority of their cooking in the oven and then get the sticky, oozey sauce caramelized onto them on the grill. We’re team barbecue around here, so I *did* add just a little wood to the grill for some smokiness, and my kiddo added 2 teaspoons of liquid smoke to the barbecue sauce. These are delicious and people are going to be happy when you make them. Sugar haters are gonna hug you extra!

A big thanks to Cider Mill Press for letting me share the recipe with you! I’ll show you the rest of my pics and thoughts on the other dishes we tried after the recipe.

If you love it, come find me again or hit that follow button! 😀

Killer BBQ Spare Ribs

Makes 6-8 servings * Active time: 1 hour 45 minutes * Total time: 4 to 5 hours

2-3 cloves of garlic, sliced extra thin 1 clove of crushed or minced garlic 1 cup of local honey 1/3 cup of dark molasses 1/3 cup of local dark maple syrup 1 ½ Tablespoons paprika <Be sure to use the smoky kind! ~Jen> 1 teaspoon sea salt 1 ½ teaspoons fresh ground pepper 1 Tablespoon ancho chili powder (more if you like extra spicy) 2 teaspoons ground cumin ½ cup apple cider vinegar (the more you add, the tangier the flavor) 1 ½ cups organic strained tomatoes 5-6 ounces organic tomato paste (no sugar added) ¼ cup chili sauce ¼ cup Worcestershire sauce 1 ½ Tablespoons fresh squeezed lemon juice 5 Tablespoons chopped onions 1 teaspoon mustard powder ½ pineapple, cubed (if fresh juice collects on your cutting board, add that in, too!) 4-5 pounds baby back pork ribs

1. Preheat the oven to325°F. Meanwhile, mix the BBQ sauce ingredients – all the ingredients except the ribs themselves – in a large saucepan over low to medium heat allowing the sugars to melt. Line the bottom of the roasting pan with a thick layer of the BBQ sauce.

2. Place each rack of ribs into the roasting pan, layering them with a solid basting of the sauce so both sides of each rack of ribs are fully coated. Cover and allow the ribs to cook for 2 ½ – 3 hours. No need to turn or recoat the ribs during this process.

3. About 15 to 20 minutes before the ribs have finished cooking, fire up your grill. A gas grill will work just fine, but there’s nothing better than wood-grilled BBQ ribs, so consider your options carefully! Look to achieve a medium heat from your grill.

4. Use long tongs that will allow you to slide the tong the full length of the rack of ribs. This will help prevent the ribs from breaking off as the ribs will be soft and tender from their time in the oven.

5. Basting is perhaps the most important final step in preparing killer ribs. I continually baste the ribs, always trying to achieve a beautiful dark brown and black glazed surface. As soon as the flames char the edge of the meat, I quickly baste over that area with a fresh coat of sauce and turn the ribs so the opposite side can be lightly and evenly charred by the fire as well. Unlike steaks on the grill, I turn the ribs over and over, basting and turning each rack in order to achieve the best and most flavorful results. Do not worry about a little bit of blackening and charring: paint over all the charred areas with a fresh coat of BBQ sauce and the two flavors wed together beautifully. <We like having sauce to pass at the table, so I removed some of the sauce to a little pan to baste the ribs and let the rest simmer away on the stove to thicken up a bit while I grilled. I quickly blotted the fat that was on the surface with paper towel. You lose a little sauce that way, but it’s easier than skimming with a spoon… ~Jen>

6. As soon as the ribs reach the level of browning and blackening you desire, remove the ribs from the grill and place them onto a serving tray. Do not place them back into the roasting pan. Bring the ribs directly to the table and allow them to cool to the touch before digging in.

Continuing my review of the book…..

Paleo Grilling By John Whalen III Format: Hardcover

My thoughts and pics of the recipes we tried: 1) Classic Caesar Salad – p 44. Great, rich, garlicky-anchovy taste. 2-3) Steak au Poivre – p 102. If you’re familiar with the dish, he has coconut milk stand in for the cream. Killer peppery, brandy sauce. We loved it.

4) Grilled Artichokes with Garlic – p 274. I had no idea you could grill artichokes. It works beautifully! The smokiness penetrates right through the artichoke hearts. Quick note – the recipe calls for ½ olive oil and misses the unit. It has to be ½ cup because ½ Tablespoon would be way too little. 5-6) Killer BBQ Spare Ribs – p 174. We loved these. They’re fall-apart tender and juicy. The bbq sauce is not an overly sweet one because there’s no sugar. My kids loved it. He keeps them paleo and gets natural, complex sweetness from pineapple, tomatoes, and molasses. They do the majority of their cooking in the oven and are finished on the grill. I did add some wood to the fire for smokiness, and my youngest added 2 teaspoons of liquid smoke to the sauce. These are total keepers.

7) Grilled Beets with Walnuts – p 281. I never grilled beets before either. Fabulous. Mine took about twice as long before a fork penetrated them to my liking. I’ll add parsley next time for a little purple/green color pop. 8) Grilled Peach Scallops with Basil-Cilantro Puree – p 230. Really quick grilling. I was surprised by how much the scallops picked up the peach flavor. The peaches were all supposed to be diced. I halved two just because they look so cute on the plate that way. We loved the chimichurri with it. 9) Chorizo-Stuffed Mushrooms – p 27. Really interesting. It’s the hard Spanish chorizo that you’d use in paella. Here, he has you pulse it down in the food processor, so you get all that flavor without the chewiness. I wish I’d thought of that before – lol!

10) Jamaican Jerk Chicken with Grilled Pineapple – p 187.

Some others I have flagged to try: Bacon Deviled Eggs – p 34 * Portuguese Kale and Sausage Soup – p 47 * Balsamic Glazed Flank Steak with Vidalia Onions and Mushrooms – p 96 * Bistecca Alla Florentina – p 100 * Porterhouse with Chimichurri Sauce – p 104 * Skirt Steak with Olive Tapenade – p 113 * Red Wine and Herbs Marinated Tri-Tip Steak – p 115 * Filet Mignon with Red Wine Reduction – p 116 * New York Strip with Pizzaiola Sauce – p 120 * Blackened Texas Brisket with Coleslaw – p 122 * Paleo Hamburger with Sun-Dried Tomato Pesto and Portobello Mushrooms – p 126 * Marinated Steak Kabobs with Salsa Verde and Grilled Cherry Tomatoes – p 133 * Leg of Lamb with Rosemary-Mustard Marinade – p 144 * Marinated Lamb Kebabs with Mint Chimichurri – p 152 * Grilled Roast Pineapple Pork Loin – p 165 * Blueberry Pork Chops – p 173 * Red Wine-Marinated Chicken with Chipotle Cauliflower – p 182 * Seared Tuna Steaks with Dill Aioli – p 220 * Grilled Lime Mahi-Mahi and Smoked Green Beans with Prosciutto and Pine Nuts – p 224

*I received a copy to explore and share my thoughts.

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, I get a tiny percentage. Thank you!

Paleo Grilling

Killer BBQ Spare Ribs recipe (oven/grill combo) and Cookbook review: Paleo Grilling #johnwhaleniii #paleogrilling #cidermillpress Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled.

#Barbecue #BBQ #cook book #cookbook #food porn #grill #grilling #Jennifer Guerrero #JenniferGuerrero #John Whalen III #Paleo #pineapple #pork #recipe #review #Ribs

0 notes

elysebauer98-blog · 7 years

Text

Hire a Party Catering Company and Easily Make Any Event Impressive

Hire a Party Catering Company and Easily Make Any Event Impressive There's pretty a chunk of a distinction among simply setting out some snacks and having a expert catering organization set up a food presentation that impresses. Keep in thoughts photograph is the whole lot, so if it wishes to be bolstered it's really worth the greater value to have experts contend with the food.

Be Sure There's a Variety

Think again to attended commercial enterprise activities, was the meals stunning? One can simplest experience such a lot of wraps, sandwiches and salads out of a container. Instead, choose a cuisine - like Italian or Mediterranean. Another wonderful alternative is to choose a local favored. This way it boasts of the corporation's metropolis a chunk, allowing attendees to research even as they revel in scrumptious meals and soak up the facts being supplied.

Check the Caterer Feedback

To make certain that a amazing caterer is employed, take a look at their opinion. This can be completed in numerous approaches. Perhaps the great way is to check on-line opinions; and make a point to test people who are not at the agency-owned internet site as nicely.

In addition, maximum caterers are happy to give references. Take those that are provided and make contact with every one among them. See how their events grew to become out and what they liked and disliked. Finally, ask related organizations. Other agencies that may go with them or have heard of them.

Some Fun Ideas

As of past due, people who lease catering organizations to impress at commercial enterprise features revel in panini bars, dip platters, healthful options, and precise pasta dishes. Be certain there is an choice for every sort of diet. Food possibilities are not any funny story when a business enterprise is making an attempt to affect and make all attendees satisfied.

· Kosher ingredients are constantly exquisite to provide

· Include wholesome and coffee-cal options

· Avoid allergens like peanuts and shellfish

· Say no to meals which might be too spicy, salty or candy

· Lactose intolerance

Why Not Try a Buffet?

A buffet is a simple manner to thrill every person, and to arrange. It allows the visitors to choose no longer only what meals they like but also their food component. Not most effective that, a buffet speeds up the ingesting method so that everybody can get down to networking or viewing a presentation.

Fresh Quality Food is Tops!

For any business this is trying to affect at an event, freshness and nice of meals is extra than critical. They need to take a look at the catering menu to be sure all alternatives are freshly made as presented or promised. Nothing must be premade greater than a pair hours before the occasion. This will ensure it's no longer dried out or spoiled. Warming trays are best to hold food heat till serving time.

Get a Consultation

For each person it truly is no longer sure how to devise for a commercial enterprise catered event, it's nice not to take any possibilities and instead seek advice from a well-known company to see if they could meet the needs to hand. A proper catering business enterprise could make any event a achievement via assisting make menu selections, and figuring the proper quantity of meals so no one is going hungry.

When one tries to do this on their personal, there are regularly mess united statesthat could be high-priced in reputation, and no person desires to take that threat.

Catering of Paris based by way of govt chef Yuri Elie Amsellem guarantees to make any event one to take into account with a philosophy of surpassing the customer's expectancies. Chef Yuri was born and raised in Lyon. He graduated from the legit AINSB Culinary School and carries levels in Bakery and Pastries earning him accolades from famous culinary courses.

He is thought for his extraordinary Crepe recipes and "Pretzel Challah" which became featured on the duvet of the Los Angeles Times. He's had 3 restaurants given that 2007, all a hit. Now Catering of Paris gives creations for any size event together with brunch, lunch, dinner, sweet buffet and of course, crepes! Browse menus and study greater at http://www.Cateringofparis.Com.

Dinner Party Recipes

A dinner ideas party is birthday celebration that brings own family and buddies collectively and although it's miles a small one it does not mean that such birthday party does not want making plans. Like all events it is clever and prudent to plan and organize a lot earlier than the D-day. There are many night meal thoughts to choose from and therefore one ought to give interest to every detail to make the occasion a roaring success. One of the maximum essential factors of all dinner parties is the chicken recipes The meals and the beverages have to fit with the fashion and the topic of the party. While figuring out dinner party recipes you furthermore may should think about the guests of the birthday celebration and their flavor buds.

There are many recipes that you may pick out from but they depend upon the nature of your dinner party. The most not unusual recipes are as follows:

o Seven Course Dinner like the Prime Rib Dinner, Grilled Rack Of Lamb With Pinot Noir Marinade,

o Six Course Dinner like Coffee and Spice Rubbed Lamb With Coffee Mint Sauce

o Five Course Dinner like Baked Lobster Tail, Lamb Loin Sauce with Gorgonzola Butter

o Four Course Dinner like Bourbon Chicken, Grilled Balsamic Dijon Chicken,

o Three Course Dinner like Grilled Chipotle Filet

The above are some of the recipes that you may choose from and therefore they are perfect for web hosting dinner events. Apart from the above you may also have the seasonal dinner events just like the Christmas Dinner party, The Easter Dinner Party, and so forth. These parties are held all the year round and they may be also very famous for bringing loved ones collectively.

In order to praise dinner parties one needs to be savvy and host the celebration in fashion and one of the critical aspects that one wishes to take note of is the temper. There are many night meal ideas which could definitely make you set the right mood for your self and the visitors. Before the final day you ought to ensure that the song does no longer take over the surroundings absolutely. It ought to be soothing and on the same time tender. Candles have their personal precise vicinity inside the case of dinner occasions. They have a magical impact and consequently are a very smooth and cheap way to set the right temper for a dinner. One also can pick out some appealing centre portions to present an attractive effect.

The next thing that one wishes to keep in mind is the subject of the celebration. There are many issues that may be adopted and the maximum famous dinner topics are the own family, seasonal, excursion etc. One have to pick out the menu for the dinner subject and that may be English, Chinese, French or chicken breast recipes . In order to praise the issues you may get a purple checkered tablecloth for the Italian topic or a sombrero on the chair while there is a Mexican topic. Also make certain to get the proper cookware and dinner ware to gel with the night time. Thus, if the above points are blended with the recipes the night meal can thus end up a very enjoyable and pleasurable affair.

Victory Is Yours: Homeschooling Helpful Hints You Need

Many parents feel that homeschooling offers the best chance at a terrific education. Before jumping into this, there is some advice you may want to know. There are many homeschooling tips in Tesol Certification the following article that will give you guidance.

You should reach out to others that homeschool their kids and perhaps go on some field trips. This will give your child valuable social interaction with others. Additionally, you will get a group discount!

The value of homeschooling revolves around your ability to teach your kids in the ways that are most effective for them. If the child is hands on, then make your lesson plans focus on a hands on approach. Tailor made lessons will ultimately facilitate your child becoming a well educated individual.

Think outside the box for homeschooling. A lot of materials are pretty expensive, so you should think about making them yourself. You can easily make flash-card or laminated materials. Allow the children to help you make the materials for added fun.

Before beginning any homeschooling endeavor, set a budget. Knowing ahead of time all the things you will need for the classroom setting and any educational expeditions will help you plan the budget accordingly. Each child should have a separate account along with their own budget. Tesol Certification Give a bit of leeway in your budget for unexpected needs or costs.

Make a list of the positives and negatives about homeschooling and public school. This way you will remember to add everything into your lesson plan that you feel the other types of schools are lacking. You can use this list as a tool to ensure you are covering all areas that were previously neglected. Go back to this list regularly if you need guidance with your lesson plans.

Public schools are underfunded and overcrowded! Home schooled children have many advantages over children who attend public schools. However it is important to ensure your children are keeping up with your local schools, so consider having them participate in the standardized tests your state offers. If your child tests lower than the average in any subject, consider hiring a tutor to pick up the slack.

Know when to give up. If your lesson plan isn't working, try something different. Look for alternatives. You could make use of online apps, movies, audio books or even virtual tutors to help to get the message through to them. When you push too hard, they'll explode.

Allow your child to have breaks that allow them to exercise and get rid of some excess energy. This will help your child to pay attention to the lesson being taught. Give them breaks at scheduled times, and inform them when it is time for them to take their break as well.

In summary, homeschooling allows parents to Tesol Certification give children a good education. If you are one of these parents, it is important that you know all there is to know about homeschooling. Use the advice you just read to help you make the best decisions regarding your child's homeschooling.

Get Plenty Of Exercise To Get A Healthy And Beautiful Glow

Learning about beauty can be very overwhelming, but just like anything else, it can also be very easily researched, taught, and learned. Now that you have found this list of tips, hopefully you can become Tribal Tattoos more informed when it comes to beauty, so that you can refine your methods and create a proper beauty regimen for yourself.

Rub Vaseline on your cuticles once a week. This will facilitate nail growth. It will also make your nails and cuticles look healthier. You'll see that the look improves as soon as you do it.

Unless you are suffering from severe acne, you should be sure to use a moisturizer that includes emollients, which help your skin to soak up moisture from the environment. Other ingredients, such as humectants, can actually attract moisture to the skin. Dry skin would benefit from a moisturizer with a heavy, creamy consistency.

Steam your face. You can do this by placing your face over a hot bowl of water with a towel over your head. This will open up your pores and draw out impurities and bacteria. You should clean your face, then rinse it with cold water so you close your pores back up.

Use fake eyelashes. They are actually easy to apply and can be found at a cheap price. They can really enhance the look of your eyes and are great for creating that dramatic look. You can use a look like this anytime, but it's often a look many try to go for at night.

If you have fine lines around your eyes, mouth, and forehead, you should look for cosmetics with light-reflecting particles. These products, which are just more matte than shimmery, can reflect light in a way that appears to make the fine lines simply disappear. You can use this trick all over your face, or just in your laugh lines.

Use a face mask at least once a week. Depending on which one you choose, this will help remove impurities from your face. A mud or clay mask is best for removing impurities. You will see results immediately. Once you find a mask you like, you should stick with it.

Try to eat the best foods for you if you want the best looking hair, skin and nails. Inner beauty has more than one meaning. Be certain to include various nutrients in your diet. Eating whole grains and proteins, among other things, can help the appearance of your skin, nails, and hairs.

Keep your skin, body, hair and nails looking great by eating a healthy, well-balanced diet. Providing your body with the vitamins and nutrients it needs is the most effective way to look your best. So, remember that beauty starts with healthy food choices while shopping for groceries.

To make your eyelashes look thicker, dust them with a coat of loose powder before applying your mascara. Use a small brush to apply a thin layer of translucent powder to your eyelashes, taking care not to get the powder in your eyes. Follow up with a coat of your favorite mascara over the top of the powder.

When applying mascara, wiggle the brush. Many people do not give a second thought to putting on their mascara. They might also find that their lashes are clumpy and find that they are sticking together. To avoid this, start at the bottom of your lashes with the applicator. Wiggle it all the way to the end of your lashes to keep them separated.

Try buying some quality brushes for make up application. The cost can be high, but they'll make your makeup applications flawless. If you don't have a lot of money, you may be able to find top quality makeup brushes at a cheaper price online.

Vaseline, massaged into your cuticles once a week, can help your nails grow long and strong. This will encourage nail growth because you are essentially feeding the new nail. Be certain to use top coats which will prevent nails from chipping, when you paint your nails.

If you have found a shampoo and conditioner that work well for you, then you should stick with them even if the brands may be different. It is best to choose those that have the same style intentions, however, such as getting both products for curl enhancers, color enhancers, etc., as the ingredients will be similar.

To give more definition to your eyes apply mascara. If you only have a few minutes, you can apply mascara to highlight your eyes, and look like you have spent more time than you really have getting ready. Adding eye color will only take a few moments, and really completes your look.

Try tinting your eyebrows. You can do it yourself with a pencil. Alternatively, you may get a salon treatment to dye them permanently. This makes your eyes look more defined.

Baking soda is your beauty friend. Baking soda is one of those products that you should always have on hand. For beauty you can use it to make your shampoo work better, whiten your teeth, and cure the pain of sunburn. All of this from one box that hardly costs a dollar.

If you have ever had the problem of your eyeliner smearing or crumbling as you try to apply it, try putting it in the freezer for about 15 minutes before you need to use it. This will firm up the tip so the eyeliner goes on smoothly, and you won't have the resulting crumbles or smears.

Choose a lip liner that is a close match to your lipstick color. A mismatched lip liner will cause unneeded attention at the edges of your mouth.

If you are having problems keeping your lipstick from feathering and bleeding, try this trick: As you apply your foundation, base, or tinted moisturizer to your face, cover your lips in a thin layer of the product as well. This will serve as a sort of primer on which your lipstick can bind and remain steadfast.

Not that bad, correct? Like anything else, the world of beauty is vast and has a wealth of information available on it. Sometimes you just need a little hint as to where to begin with it so that you can "jump right in". Hopefully, you have received that from the above tips.

0 notes

allthingwomancare · 7 years

Text

New Post has been published on The Woman Life

New Post has been published on https://thewomanlife.info/natural-health-fitness-guide-gym-slackers/

The Natural Health and Fitness Guide for all the Gym Slackers

It’s no secret that gyms see maximum footfall at the beginning of every year. New Year Resolutions anyone? But not everyone who resolves to stay healthy and fit by joining the gym turns into a gym rat. Some start slacking the gym soon after joining for various reasons.

If you’ve been a gym slacker and can relate to this, here are some natural ways to incorporate health and fitness into your daily routine:

1. Curb Your Appetite with Color Psychology!

Colors psychology has a lot to do with influencing your appetite.

Come to think of it, McDonald’s, KFC, Chipotle Mexican Grill, Wendy’s, Dairy Queen, and Burger King feature red and/or yellow in their logos. The idea is plain simple – to stimulate consumers’ appetite and make them eat more.

Similarly, there are colors like blue that do just the opposite. Replace utensils, upholstery, furniture and/or redo your kitchen using these ‘appetite suppressing’ colors. Take a cue from Kendall Jenner, who chose Baker-Miller Pink for her living room. According to a research in the 80’s, this color has been scientifically proven to suppress appetite.

2. Catch the Zzzzzs

Have you been putting on excess weight without a clue what’s wrong? Well, there are chances that you’re not getting adequate sleep.

According to a study in 2013, researchers found that sleep-deprived people chose larger portions of snacks as opposed to those who got at least 8 hours of sleep every day. Also, without sleeping and giving your body rest, you’re basically entering into a ‘drunken state’ and invite several diseases including diabetes, high blood pressure, and stroke.

While there are several ways that help you get a good night’s sleep, aromatherapy really does work wonders! All you need is to choose from aromatherapy products that offer stress relief and help you sleep like a baby.

This takes us to the next point.

3. Use Aromatherapy to Curb Hunger

Apart from helping you keep stress at bay and fall asleep at the drop of a hat, aromatherapy is also known for curbing hunger. You can easily cut down intense snacks cravings you get throughout the day by using essential oils that include but are not limited to – bergamont, peppermint, lemon, grapefruit, ginger or cinnamon. Additionally, they’ll give you a much-needed energy boost when you need it!

Carry these hunger-suppressing essential oil(s) with you wherever you go. Whenever you get the urge of grabbing a cuppa or feel like going for a sugary donut, just dab a drop on your wrists. This will take care of the hunger pangs, naturally!

4. Get Active with Your Friends

Getting healthy can be fun and more beneficial when you involve friends. Exercising, for instance, will become easier and fun without you even realizing it.

Form a ‘health club’ with your close bunch of friends (or coworkers) and keep a track of each other’s fitness activity.

Go jogging or walking every morning with them or plan for hiking or trekking trips on weekends. Alternatively, you can also join Yoga or Pilates classes as a group. This will not only help you all stay fit but also offer you something to look forward to daily. This way, you can easily inch towards your goal.

5. Put Fun in Exercise

Exercise sounds boring, drab and dull in the first place and you’re not alone who has this opinion. But you can surely find other ways to move those muscles and stay true to your fitness agenda! Here’s what you can do instead of plain exercise:

Jump rope – Jumping rope is one of the best ways to get a full-body workout. It doesn’t cost a bomb, you can carry it practically everywhere and get started whenever you want!

Keep Swimming! – Are you a water baby? Do you have access to a pool nearby? If your answer is affirmative, opt for swimming lessons or go for some water-friendly exercises. It’ll also help you cool down during summers!

Dance your way to health – Zumba, Salsa, Bachata, Bokwa…take your pick and join a dance class to rapidly shed weight without feeling the burden of exercising! Even if you don’t join a class, you can follow these dance moves on YouTube and get moving.

Ride a Bike – Depending on what work you do and where to ride a bicycle to work or for other errands like a trip to the green grocers. Apart from helping you get your daily dose of exercise, riding a bike will also help you avoid traffic, cut down your commuting expenses, save those parking woes and make you do your bit for the environment. How cool is that?

Train for a Marathon – Marathons are happening everywhere. It doesn’t take much to participate in one and get trained for the same. Join your local marathoners and start training for upcoming marathons in your vicinity. You may even end up winning one someday!

Play a Sport – Did you play any sports in high school or college but gave up later in life due to lack of time? It’s time you return to your favorite sports. Invite your kids, other kids in the neighborhood and friends to play friendly matches. The best part is, you don’t even have to play by the rules and create your own!

Invest in Gaming Consoles – Gaming consoles such as Xbox Kinect and Wii Fit are technological wonders that help you keep fit while playing traditional video games. Invest in them and you’ll not regret the decision, especially if you love playing video games. What a time to live in!

6. Ditch Fad Diets

Atkins. Southbeach. Paleo. Cabbage Soup.

These are some of the most popular fad diets, which people swear by for shedding flab (in limited time). However, these diets come with their share of disadvantages too, as exemplified by the pre-wedding Sirtfood diet popularized by Pippa Middleton.

For instance, although the Alkaline diet promotes eating fresh food, it is strict, way too complicated and restricts even healthy food like dairy and meat. The Lemonade diet leads to side-effects such as fatigue, dizziness, and nausea whereas the Blood-Type diet has no scientific proof attached to it.

Stick to a healthy, balanced diet that includes plenty of organic, seasonal fruits and vegetables for your health and wellbeing.

7. Prepare Your Own Food

More often than not, food cravings arise from the fact that people have “nothing to eat” and begin ordering takeaways.

A healthy menu for the entire week or even month in advance and preparing your own food is the apt solution for this. Starting from your breakfast to the lunch you carry to work and dinner, you’ll be eating healthy all day long without craving for fast food.

This will not only help you eat clean but also save money that you’d otherwise spend eating junk food!

Find a fix with the help of this healthy eating planner.

8. Say No to Drugs Added Sugar

Sugar is highly addictive and by adding lots of sugar to your food or drinks, you automatically sign up for diseases like obesity, diabetes, heart diseases, and cancer. And let’s not forget that it also causes tooth decay.

According to 2015-2020 Dietary Guidelines for Americans, added sugars shouldn’t make up more than 10 percent of your daily calories.

The American Heart Association recommends limiting added sugars to no more than 100 calories a day, which comes to 6 teaspoons for most women. For men, this is 150 calories a day or 9 teaspoons.

Soft drinks, candy, and confectionaries, fruit-based drinks, dairy products such as ice cream and sweetened yogurt, are common sources of added sugar often hidden behind different names. Even certain “healthy” food have added sugar. Limit their intake in order to reduce the amount of sugar that goes into your system.

9. Read the Labels

The next time you go grocery shopping, make it a point to read the labels on everything you put in the shopping cart. The nutrition and ingredients list will help you compare two or more products and help you come to a conclusion. Also, reading the labels will help you avoid toxic elements present in the products.

To take an informed decision, check FDA’s Food Labeling Guide before you go shopping. This will help you shop healthier, better alternatives.

Conclusion

These are a few fitness perks, which even gym slackers can enjoy. Not a gym slacker? Still, give these pointers a try. You won’t be disappointed with the results. Guaranteed!

0 notes

12setsofchopsticks · 7 years

Text

What's For Dinner Tonight?

What do I eat here? A lot of different things! One question I get asked by literally all of my classes is “what is your favorite Japanese food?”

Okay, maybe it’s more like “Japanese food…you like??”

But yes, I tend to say the easy “oh, yes I like Japanese food very much! My favorite foods to eat are sushi and ramen!” which is 100% true, but I’ve found there is so much more to Japanese cuisine than just ramen and sushi! I think I can definitely say that my international food palette has expanded. I have tried so many new and interesting foods, some have been good, others…not so much (please see the liver incident).

Everyone knows about sushi and ramen, but let me tell you about some of the “lesser known” foods I enjoy that are common here:

JAPANESE CURRY

Oh yes. This is one food in particular that I have really come to love.

WHO KNEW that curry, a food we usually think of as being unique to Indian cuisine in America, would be such a culinary staple in Japan? First things first, Japanese curry is distinctly different from it’s Indian cousin. Indian curry tastes like, well, curry. Japanese curry tastes like heaven. I really can’t describe the taste of Japanese curry; it’s just like spicy gravy goodness over rice and some sort of friend meat. I also have no idea what it *really* is, but goddamn do I love it.

ALSO I feel like I must add that my bias is partly due to the fact that I live literally right above a CoCo Curry house so the restraint I need to not eat there every night is EXTREME. At first it was kind of a running joke that I would go to CoCo Curry everyday but now it’s become frighteningly close to reality. OOPS.

OMURICE

Omurice gets its name from the words “omelet” and “rice” and that basically sums it right up; it’s a thin, cooked egg filled with ketchup-fried rice and topped with MORE ketchup. Like I just mentioned, the rice is usually ketchup-flavored (which tastes much better than it sounds) and stir fried with chicken and vegetables, but I have seen variations like beef stroganoff, seafood, and (OMG!!!) curry! I am not sure why Japanese people love ketchup so much.

HISTORICAL NOTE: I find the very idea of omurice to be kind of hilarious, because it was basically what Japanese people thought western food was like. To be fair, it is one of the closest Japanese foods I’ve found to resemble brunch so they weren’t too far off in their assumptions.

YAKISOBA

Yakisoba is what I get when I think I’ve ordered lo mein. It’s basically the same as the westernized Chinese staple, but the flavors are slightly different. This is another festival-favorite and usually a failsafe for me to get at the conbini when I don’t trust any of the other options. It’s usually packed with veggies and a generous helping of pickled ginger (the pink stuff) which I promptly pick out every time.

Fun fact! They also sell yakisoba rolls – meaning sub rolls filled with yakisoba – at the conbini for when you get that ~*special hankering*~ for carbs.

OKONOMIYAKI

The only thing more fun than saying okonomiyaki is eating it. When I first came to Japan and was like “what is this food called okonomonaki” first, they laughed at me cause I said it wrong, then they said it was “japanese pancake” and I guess technically they aren’t wrong, but you won’t find me (or anyone for that matter) eating an okonomiyaki doused in syrup in the morning for breakfast.

Okonomiyaki can contain a number of different ingredients within the batter, but often you will encounter the usual suspects like cabbage, egg, and some sort of protein like bacon, octopus, shrimp, etc. It’s cooked like a pancake and then served with special sauce and mayo on top. There are plenty of dedicated okonomiyaki shops around, but they are also a common food found at street vendors during festivals.

Side note: I have a pair of socks that have okonomiyaki on them and every time I wear them to school, my students go bananas.

TAKOYAKI

Closely related to okonomiyaki is takoyaki. Takoyaki means fried octopus ball so, of course, there usually is octopus somewhere in there. However, I’ve seen vegetarian takoyaki or takoyaki with lil hotdog bits in them. They are made by putting batter in a special takoyaki pan that has round recesses for the balls to form. Every time I see someone making these lil balls delight I’m like “okay there is no way that is going to become round” but somehow every time they come out looking like perfect globes and I don’t understand how they do it.

Every time I get these, I eat them in one bite and every time it is a huge mistake because the inside is always hotter than the molten core of the Earth and I apparently don’t know how to learn from my mistakes. SAD!

ON THE TOPIC OF FOOD:

One thing I really didn’t anticipate when I moved to Tokyo was that I would basically have to learn how to cook all over again.

There are two reasons for this:

The first is because my Japanese supermarkets do not offer the same foods that the American supermarkets I used to frequent did. This seems obvious! Of course a Japanese supermarket is not going to have things like Oreos or Ritz crackers…or one would think. Actually, it’s quite easy to find Oreos and Ritz crackers, but I have an incredibly difficult time finding things like Italian sausage, many types of cheese, and chipotle peppers in adobo sauce (still looking for that one, btw). So basically, while products tend to be easy to find, some of the ingredients that used to be staples in my cooking seemingly don’t exist in this country (it’s hell-ery trying to find celery. Why?). Not to mention that when I do go grocery shopping, all of the labels are in Japanese. Ask me about the time I accidentally got decaf coffee or sun-dried tomatoes instead of roasted red peppers. I’ve since learned hiragana and katakana, but it’s still slow-going in the supermarket and to this day I still have no idea what kind of meat I’ve been buying.

The second reason is because of the restrictions of my kitchen itself. My apartment is small. Really small. “Do I even have a kitchen?” is probably a better question than “how big is your kitchen?” Yes, the sad reality is that I have only one induction-heat burner and NO oven. I do, however, have a rice cooker and a toaster oven. How has this impacted my cooking? Well, obviously I can’t use any recipe that requires baking. I also can’t cook things separately (for example, broccoli sautéing in one pan, pasta boiling in another) without it taking forever and getting cold. I’ve had to get rethink my recipes and have now become a huge fan of one-pot meals, not that I wasn’t before, but now I am an even BIGGER fan that I was. This means doing a lot of things like skipping the step where you boil the pasta and throwing it right in the pot with the sauce (which actually makes it more delicious anyways). Space is, of course, a huge issue as well, so I’ve gotten quite crafty, especially with hooks and shower rings, to effectively utilize all my vertical space for storage.

Also - holy hell, how had I gotten this far in life without a rice cooker? That little machine is like god’s gift to humanity. Literally just push one button and there it is, perfect rice. I’ve recently tried experimenting with making different flavors of rice in it with mixed results. I’m sure I’ll get coconut curry rice down after a few more tries B-)

Full disclosure: I only wrote this blog post because I am SO hungry and still have a half hour until lunch time OMG I’m gonna starve.

Also, I have no idea what's for dinner tonight. Probably CoCo Curry, TBH. LOL.

RELEVANT VOCAB:

まいにちCoCoカレー (mai-ni-chi Co-co Ka-ray) - Everyday Coco Curry

#eat clean train dirty #hungry #are you sure this is chicken

0 notes