Sauteed shrimp in creamy garlic wine sauce served over linguine. Plus, tips on how to know when shrimp is cooked.
If you haven’t noticed, I am still on a bit of a seafood kick lately and trying to mix up my usual beef and chicken habit. Tonight’s was shrimp in a creamy garlic wine sauce with linguine pasta.
This one was fun to make pretty at the end with all the lemons. I may have gone overboard with them.
Ingredients for Shrimp in Garlic Wine Sauce
- Medium-Sized Raw Shrimp
- White Wine
- Half & Half
- Grated Parmesan
- Minced Garlic
- Freshly Chopped Parsley
If you have never bought shrimp before, you can buy them fresh from the seafood/meat counter or you can find shrimp frozen in bags in the freezer section of the grocery store.
If you go with frozen shrimp it’s also easiest because you can find ones that are already peeled, deveined, and have their tails off.
More often than not, they are also pre-cooked. In that case, you do not need to cook the shrimp 2-3 minutes on each side as this will overcook them for this meal.
You can simply warm the shrimp up by quickly heating them in the pan in the second step (but don’t go 2-3 minutes long), or you can add the shrimp to your sauce to let them warm up.
How to Know Shrimp is Cooked
Cooking shrimp is very quick. Which means they can go from raw to overcooked easily.
Knowing when they’re done cooking is key. Raw shrimp is translucent and has a grayish coloring. When shrimp is cooked, they turn to a pinkish color and are opaque (no longer see-through.) Their tails also begin curling even more so.


Hot N Creamy Veggie DipFrom zena824 9 years ago
How to make it
- In one quart casserole, combine soup mix, ricotta, 1/2 cup
- monterey jack cheese and bacon.
- Top with remaining montery jack cheese and bake uncovered 30 minutes or until heated through.
- Serve with crackers.
- Makes about 2 1/2 cups dip.
The Cookzena824 Somewhere, USA, AR
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Great tapas bar on the waterfront at Batemans Bay. We selected a number of dishes to share between the two of us and the food quality didn't disappoint.
The delivery of the dishes was a little slow, however, with the first dish coming out and then a long lag before the remaining dishes followed. The delay was such that our waitress sent a reminder to the kitchen although this was unprompted by us - she had noticed the delay and so volunteered to sort it out.
The service, then, was great and made up for the hiccup in the kitchen. We'd be happy to go back.
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By Peter Rowe
Imagine a cramped, chaotic space full of knives, flames and frantic people. OK, now imagine someone peering into this purgatory — aka your typical restaurant kitchen — and thinking, “Let’s use this same place to cook meals for a second restaurant.”
Crazy, right? No rational person would devise such a crackpot scheme.
But it happens.
“It’s just the way the building was set up,” said Brian Johnston, explaining why his kitchen puts food on the tables of The Red Door and its neighbor, The Wellington Steak & Martini Lounge.
“It isn’t something I planned,” said Trey Foshee, executive chef at George’s at the Cove in La Jolla, Calif., where two kitchens service three distinct dining spaces.
“This is definitely a unique situation,” said Chris Idso, executive chef at Pacifica Del Mar and its downstairs sister cafe, Pacifica Breeze. “It’s kind of hard to explain to people sometime.”
Maybe the difficulty stems from the fact that — how to put this politely? — the concept is barking mad. Yet economics and opportunity have led a small but growing cadre of San Diego kitchens to pull double duty. Case in point: Urban Solace, a temple to refined comfort food, and its North Park neighbor, True North, a temple to somewhat refined drinking. Urban Solace’s kitchen whips up tasteful dinners and lunches for its patrons, as well as simpler burgers, pulled pork sandwiches, salads and other bar food for its neighbor.
“It’s fun,” insisted Matt Gordon, Urban Solace’s part-owner and executive chef.
This is also an intriguing business model involving two ownership teams: True North’s Mark Cirillo, Joe Vaught and Eric Lingenfelder working with Gordon and his Urban Solace partner, Scott Watkins.
“They realized that we were professional cooks, something that you are not always talking about when you talk about bar food,” Gordon said. “It’s a great system. They get good food, and we get another source of revenue.”
Economics also factored into the two establishments flanking Johnston’s small kitchen. A few years ago, the kitchen sat between Parallel 33, a fine dining restaurant, and Blue Lotus, a bar. New owners bought this entire building on Washington Avenue, then remodeled Parallel 33 as The Red Door.
Five months later, the former Lotus opened as The Wellington, a small but full-service restaurant. The quickest route from The Wellington to The Red Door is through their connecting kitchen. The quickest way to tell apart orders from the two restaurants? At first, there was no quick way.
“We’d be reading the tickets, and sometimes we had to look and look and look,” Johnston said.
Soon, though, he devised several fail-safe methods. The Wellington’s tickets are posted on the left side of the counter where dishes are plated; The Red Door’s tickets go to the right.
On those tickets, The Wellington’s 10 tables are numbered 300 through 309; at The Red Door, about twice as large, tables start with the No. 1.
The Wellington’s meals feature black napkins; The Red Door’s meals, red.
And the menus are worlds apart. The Wellington, specializing in beef, offers a Kobe steak tartare appetizer; The Red Door favors fish and serves a Manila clams with chorizo starter. True, both places purvey Atlantic salmon. But the fish exiting the kitchen’s west side is grilled and served with cilantro pesto. The one departing the kitchen’s east side is baked in a whole grain mustard crust.
“It’s challenging,” the chef said. “The kitchen is extremely small. You have to be very clear, very thought-out.”
But at least his two restaurants are on the same level. Pacifica Del Mar’s kitchen is a floor above the more casual Pacifica Breeze Cafe, which offers patio dining for breakfast and lunch.
When Pacifica Del Mar opened in 1989, the open-air cafe wasn’t part of the plan. When the space was offered for lease about 10 years ago, though, the possibilities were obvious — even if the downstairs kitchen was nonexistent.
“We could do breakfast and lunch and private parties,” Idso said. “But we’ve always supplied it from the kitchen upstairs.”
With the installation of a small panini grill, the Breeze can produce its own salads, wraps and sandwiches. But most breakfast items — pancakes, omelets, eggs, bacon, pastries — and lunch’s burgers and meatloaf are carried downstairs from Pacifica Del Mar’s kitchen.
Both places give patrons sweeping views of the ocean, often a selling point with coastal restaurants. When George Hauer opened George’s at the Cove 26 years ago, diners in his restaurant and the separate George’s Bar had stunning views of the Pacific.
But the vistas were even more spectacular from a higher elevation.
“George went up on the roof and said, ‘Wouldn’t it be great to have a restaurant up here,'” Foshee said.
Today, 14 years later, Hauer’s brainstorm is the hugely successful Ocean Terrace. In fact, Foshee noted, the rooftop enterprise is now more popular than the main dining room, George’s California Modern.
By adding another dining space, George’s added to the staff’s logistical challenges. A kitchen on the roof now serves both the Ocean Terrace and George’s Bar. Another kitchen, on the lower level, serves California Modern.
Foshee insists the menus are different enough that there’s little confusion in the kitchens. For instance, any meal with soba noodles is destined for the Ocean Terrace. “We don’t use soba noodles in the dining room.”
This is an unusual arrangement, but a profitable one. “The smaller your kitchen is and the more seats you have,” Foshee noted, “the more money you’ll make.”
And even though he admits to a chef’s bias toward more prep space, Foshee finds advantages to working this way. “I’d rather have a limited amount of space so we are better organized. It forces you to think.”
Imagine that: thinking while surrounded by fire, blades and meals destined for multiple dining rooms. Not a bad idea.
Peter Rowe writes about food for The San Diego Union-Tribune.
COPYRIGHT 2010 THE SAN DIEGO UNION-TRIBUNE.
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The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Posted: Oct. 23, 2012
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Fruit and vegetable consumption and risk of epithelial ovarian cancer: the European Prospective Investigation into Cancer and Nutrition.
Schulz M., Lahmann PH., Boeing H., Hoffmann K., Allen N., Key TJA., Bingham S., Wirfält E., Berglund G., Lundin E., Hallmans G., Lukanova A., Martínez Garcia C., González CA., Tormo MJ., Quirós JR., Ardanaz E., Larrañaga N., Lund E., Gram IT., Skeie G., Peeters PHM., van Gils CH., Bueno-de-Mesquita HB., Büchner FL., Pasanisi P., Galasso R., Palli D., Tumino R., Vineis P., Trichopoulou A., Kalapothaki V., Trichopoulos D., Chang-Claude J., Linseisen J., Boutron-Ruault MC., Touillaud M., Clavel-Chapelon F., Olsen A., Tjønneland A., Overvad K., Tetsche M., Jenab M., Norat T., Kaaks R., Riboli E.
OBJECTIVE: The association between consumption of fruit and vegetables and risk of ovarian cancer is still unclear from a prospective point of view. METHODS: Female participants (n = 325,640) of the European Prospective Investigation into Cancer and Nutrition study, free of any cancer at baseline, were followed on average for 6.3 years to develop ovarian cancer. During 2,049,346 person-years, 581 verified cases of primary, invasive epithelial ovarian cancer were accrued. Consumption of fruits and vegetables as well as subgroups of vegetables, estimated from validated dietary questionnaires and calibrated thereafter, was related to ovarian cancer incidence in multivariable hazard regression models. Histologic subtype specific analyses were done. RESULTS: Total intake of fruit and vegetables, separately or combined, as well as subgroups of vegetables (fruiting, root, leafy vegetables, cabbages) was unrelated to risk of ovarian cancer. A high intake of garlic/onion vegetables was associated with a borderline significant reduced risk of this cancer. The examination by histologic subtype indicated some differential effects of fruit and vegetable intake on ovarian cancer risk. CONCLUSION: Overall, a high intake of fruits and vegetables did not seem to protect from ovarian cancer. Garlic/onion vegetables may exert a beneficial effect. The study of the histologic subtype of the tumor warrants further investigation.


As fans of cronuts and cake pops can attest, food trends come and go. So how can you tell which tastes are trending right this minute?
We took a data-driven look at the question, using Yelp to analyze which eateries have been getting outsized attention this month.
To find out who made the list, we looked at Honolulu businesses on Yelp by category and counted how many reviews each received. Rather than compare them based on number of reviews alone, we calculated a percentage increase in reviews over the past month, and tracked businesses that consistently increased their volume of reviews to identify statistically significant outliers compared to past performance.
Read on to see which spots are closing out the summer strong.
Tex 808 BBQ + Brews
Whether or not you've been hearing buzz about Tex 808 BBQ + Brews, the bar and eatery, which offers barbecue and more, is a hot topic according to Yelp review data.
While businesses categorized as "Bars" on Yelp saw a median 1.2% increase in new reviews over the past month, Tex 808 BBQ + Brews bagged a 41.6% increase in new reviews within that time frame, maintaining a convincing four-star rating.
Open at 333D Keahole St. since late spring, Tex 808 BBQ + Brews offers meats cooked low and slow. On the menu, look for St. Louis-style barbecue ribs and pulled pork sandwiches. The bar features a wide selection of beer, signature cocktails and spirits to pair with your meal.
Tex 808 BBQ + Brews is open from 11 a.m.–10 p.m. on Monday-Thursday, 11 a.m.–11 p.m. on Friday and Saturday and 11 a.m.–9 p.m. on Sunday.
Rigo is also making waves. Open since May at 885 Kapahulu Ave., the Spanish and Italian spot has seen a 57.5% bump in new reviews over the last month, compared to a median review increase of 2.6% for all businesses tagged "Italian" on Yelp.
Rigo offers Spanish-Italian dishes, featuring such choices as wood-fired pizza and seafood paella. Dessert lovers, be sure to try the Basque cheesecake, prepared with homemade orange jam. Over the past month, it's maintained a convincing four-star rating among Yelpers.
Rigo is open from 11:30 a.m.–4 p.m. and 5 p.m.–midnight on weekdays and 11:30 a.m.–midnight on weekends.
Kaku's Sushi & Seafood Buffet
Waikiki's Kaku's Sushi & Seafood Buffet is the city's buzziest seafood spot by the numbers.
The sushi bar and buffet spot opened at 2330 Kalakaua Ave., International Marketplace, in May. It's increased its new review count by 33.8% over the past month, an outlier when compared to the median new review count of 1.6% for the Yelp category "Seafood."
Founded by sushi chef Kaku Makino, the restaurant's menu includes a wide selection of fresh fish, jumbo shrimp and mussels.
Kaku's Sushi & Seafood Buffet is open from 11:30 a.m.–2 p.m. and 5:30 p.m.–9:30 p.m. daily.
Kahiau Jerky Poke & Provisions
Downtown Honolulu's Kahiau Jerky Poke & Provisions is currently on the upswing in the Hawaiian category on Yelp.
While businesses categorized as "Hawaiian" on Yelp saw a median 2.1% increase in new reviews over the past month, this seafood market and Hawaiian eatery increased its new reviews by 29.3% — and kept its rating consistent at five stars. Review counts increased by more than 300% on a month-to-month basis.
Open for business at 1164 Smith St. since 2017, Kahiau Jerky Poke & Provisions highlights locally sourced ingredients. Look for spicy ahi poke, a sashimi plate and smoked fish dip on the menu.
Kahiau Jerky Poke & Provisions is open from 10 a.m.–4 p.m. on Wednesday-Friday and 7:30 a.m.–2 p.m. on Saturday. (It's closed on Monday, Tuesday and Sunday.)
This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.


A healthy alternative to a yummy dessert!
Serves: 4, Prep Time: 7 minutes, Total Time: 37 minutes.
4-5 apples, sliced & cored (skins on)
3 tbsps. coconut butter or oil
2 tsp. vanilla
2 tsp. cinnamon
1 cup pecans
Core and slice apples (keep skin on).
Melt coconut butter and add vanilla.
Sprinkle with the pecans.
Bake in oven at 350°F for 30 minutes.
Chef's Tip: Here's another option for butter: https://www.amazon.com/Artisana-Organics-Certified-R-W/dp/B012Q04O6M


Located: Haus Bauwesen
Phone: +49 30 4579 8240
Fax: +49 30 4579 8251
the campus mensa is connected to the building that also houses the architecture department, the Haus Bauwesen. They offer a variety of choices including vegetarian dishes and a salad bar. Additionally you find dishes prepared in a show kitchen. Selected dished meet health food standards. Students with a valid student ID will benefit from reduced prices.
for more infromation see: http://www.studentenwerk-berlin.de/en/mensen/mensen_cafeterien/mensa_tfh/index.html
for today's menu see: http://www.studentenwerk-berlin.de/en/mensen/speiseplan/beuth/index.html
Opening hours: Monday - Friday 07.30 am - 02.30 pm
Coffee-Shop next to the mensa you will find the Coffee-Shop. This is the place where students meet between lectures, talk to thier friends, eat and drink coffee.
for mor information see: http://www.studentenwerk-berlin.de/en/mensen/mensen_cafeterien/coffeebar_beuth/index.html
Opening hours: Monday - Friday 11.00 am - 18.30 pm


I love roasted potatoes! Garlic is an obsession for me. And I love bacon, of course. So when my son recently suggested adding bacon to my side dish staple of roasted garlic red potatoes, I was all over that. He helped with the prep as well, sweet boy. I love hearing his creative ideas and working together to turn them into reality! … Continue reading the story "Roasted Garlic Potatoes With Bacon"


The organization is asking individuals to purchase extra produce from the farmers’ market or grocery store, or to donate extra produce from their gardens to the program to help battle food insecurity in Fayetteville.
So far this year, volunteers have collected over 2,000 pounds of fresh locally grown produce for area pantries and community meals through the program.
Those interested in donating to the program can do so from 8:00 a.m. to 1:00 p.m. on Tuesdays, Thursdays, and Saturdays at the Feed Fayetteville booth, located at the Fayetteville Farmers market on the square. Donations may also be made on Tuesdays from 3:00 p.m. to 5:00 p.m. at LifeSource International, located at 602 School Avenue. All donations will be weighed and then distributed to local community meals and food pantires.
Seeds that Feed will also arrange for scheduled pick-ups from individuals who are unable to drop-off their donations during these times.


The rules are as follows:~ Each guest must pick a country and bring a dish representing that country
~ Bonus points are awarded for wearing national colors or national dress
~ Games are held, medals are awarded, and we play the national anthem of the winning country
After some deliberation, I decided to represent Georgia. I made these wonderful Red Beans with Cilantro-Walnut-Apricot sauce. I first heard about this dish on an NPR show, and once I tried it, I really loved it! Plus, authentically vegan!
I know some people are not very excited about these games for various political reasons, but I just love the Olympics and part of what I love is the emphasis on individual achievement and determination. That said, I just had to make a giant Rainbow Salad in support of LGBT athletes around the world!
As you can see, there was a ton of amazing food! People really went all out and made so many amazing and delicious dishes.
Here's my plate, featuring Argentinian Locro stew with Quiquirimichi Sauce (!yum!), Ukranian Stuffed Cabbage, Italian Blood Orange & Fennel Salad, Mexican Rice & Mango-Black Bean Salad, and a Hummus sandwich from Togo's (representing Togo, get it??). It was super delicious dinner!
Of course there was dessert! Ms. S made these amazing Maltan desserts called Qaghaq ta'l Ghasel filled with semolina and molasses that were super delicious and unusual... and I made Finnish Aland Pancakes. This recipe is from "30-Minute Vegan Taste of Europe," and I have had my eye on it since I first cracked open that book. AMAZING. They are thick and custardy and just a little sweet - flavored with raisins and cardamom. The book suggests serving them with almond butter and jam, which was a very wise suggestion indeed.


Stop me if this sounds familiar. It’s a Thursday in late November. The Cowboys or Lions are playing in the background. Everyone is dressed in their party best. The aromas of entrees and sides are as vibrant in your mind as the fall themed decor to your eyes. Friends and family are greeting and grinning, all thankful to be together. Out of the oven the centerpiece of the celebration appears, the skin a golden brown. The knife is rasped across the sharpener and the breast is sliced. You fill your plate with mash potatoes, honeyed yams, and turkey, but no gravy as you are trying to keep your waistline in check. You take a bite of the turkey and give your jaw a work out trying to choke the firm fowl down. Waistline be damned, you reach for gravy boat because that oven baked bird is dried out yet again. Have you ever considered applying the beer can deal we do with chicken to turkey? Yeah, beer can turkey is a thing.
If dry turkey is part of your Thanksgiving tradition, it’s time to change the tradition. First, start grilling that bird. And in this case, grill it over a beer can so there is no way the turkey is dry, even the breast. The turkey in the picture above is not only beautifully browned on the outside, but also glistening/oozing on the inside. There are many ways to do grilled turkey, but this is probably the simplest and one of the best.
Truth be told, over the years my Thanksgiving Turkey recipe has evolved into this one which has been my go to for many years now. Still, this beer can turkey is a fantastic bird and makes for an awesome presentation. Also, here’s another beer can turkey recipe from my friend Steve Raichlen.
Beer Can Turkey Ingredients:
- 13 lb turkey
- Your favorite BBQ rub
- Salt and pepper to taste
- 24 ounce can of your favorite beer
A beer butt chicken only needs a 12 ounce beer to slide inside. A turkey won’t set on a 12 ounce beer. For beer butt turkey we need a 24 ounce beer to balance out the increased weight and size of the turkey.
What else you will need
As you can see, you will also need an aluminum pan and a turkey baster.
You see there are no amounts here because it is so simple that we don’t need to measure anything out exactly.
The first step is to thaw out the turkey properly which means doing so in the refrigerator over a few days. There should be some directions on how long on the back of the turkey packaging. This may in fact be the most complicated part.
Next up, cut this thing away from the legs:
Also, remove the innards and give the turkey a rinse and pat it dry with a paper towel.
I removed that little pop up thermometer as I will be using my Thermapen Instant Read Thermometer, but you can leave that plastic deal in if you like:
Beer Can Turkey Prep
She’s ready for some rubbin’, with her wings tucked in to keep them from cooking faster than the rest of the bird.
Coat the front of the turkey with salt, pepper, the rub:
Now crack that fat can of beer and pour off a few ounces into a glass for the grill master and place the turkey over the can, allowing the beer to slide up into the cavity:
I bet you’re wondering why I didn’t rub the whole bird before putting it on the beer can. Because if I rubbed one side, then flipped it over to rub the other, a bunch of the rub from the first side I coated would stick to the cutting board and require me to re-apply. Coat one side, prop it up on the beer can in the pan and coat the other side. NOW that the turkey is elevated off the cutting board, season the other side.
How to Grill Beer Can Turkey
Next up, prepare the grill for two zone or indirect grilling with a target internal temperature of the grill of 300F degrees with coals and smoke wood on one side and the bird on the other. In this case, I used my kamado style grill and thus I used a plate setter to deflect the heat away from the bird, but I had one problem. I placed the turkey on the grill grate and couldn’t close the lid. My tower of turkey was too tall. Instead, I took the grill grate out and placed the disposable pan and turkey right on the plate setter, giving me the room I needed to close the lid:
Now my beer butt turkey, with that opened 24 ounce can of beer (minus a few ounces for quality control) fits in the grill:
I tossed some smoke wood in, in this case fresh cut apple (yes you can smoke with green wood), but any of the lighter fruit woods would work such as apricot, peach, and pear. For the most complete list of smoke woods on the web, click here to see the one I came up with along with what meats and veggies each wood pairs well with.
Now close the lid and let the heat and smoke work its magic:
After an hour of grilling the beer can turkey is looking fantastic:
And now for the turkey baster and why the bird is in the aluminum pan, to collect the juices to be be added back to the bird:
***Pro Tip ~ Aluminum foil is your friend
After the bird had grilled 90 minutes, I was worried about the top of my beer can turkey browning too much with the top being where all that heat leaves the chamber so I applied a sheet of foil to deflect the heat.
Grilling time will vary depending on the size of your turkey and heat of the grill. The back of the packaging for this bird said that a 13 pounder would take close to four hours at 300F. But this beer can turkey hit 160 at just under the three hour mark:
Some of you will mention that poultry needs to be grilled to 165F before being removed from the heat. But I let this bird rest for 30 minutes at which point the internal temperature rose the last 5 degrees to 165F.
After the resting period, which allows for the juices inside to calm down from an excited state and redistribute throughout the turkey which also helps to ensure that each bite is moist, the bird is ready to carve:
If you are searching for a new thanksgiving turkey recipe, this is it. It frees up the oven for a pan of green bean casserole or some candied yams. It also guarantees a juicy turkey every time since the beer continually bastes the bird from the inside as it is grilled. And it’s low carb.
If you have any questions about this grilled beer can turkey recipe, leave them below or shoot me an email, even if it’s Thanksgiving. If I see the message, I’ll be sure to get back to you as soon as I can. But email me too late, and I very well might be dozing on a recliner after a juicy bird bender!
Also, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds
Beer Can Turkey
- turkey baster
- 13 lb turkey
- your favorite BBQ rub
- salt and black pepper to taste
- 24 oz your favorite beer (one 24 oz can)
- Remove the innards and leg bindings from the turkey legs of the thawed bird
- Rinse the turkey in cold water and pat dry with a paper towel
- Coat the front of the bird with salt, pepper, and the BBQ rub
- Crack the beer and pour off a few ounces into a glass for the grill master
- place the turkey on the beer can and season the back, making sure to tuck the wings under themselves
- Prepare the grill for two zone/indirect grilling with a target temperature of the at 300 degrees
- Place the beer can turkey in the grill and toss some smoke wood on the coals
- Close the lid
- At the 60 minute mark, baste the turkey with the juices from the pan and add smoke wood if needed
- Baste every 30 minutes
- When the turkey reaches an internal temperature of 160 degrees, remove from the grill and allow to rest for 30 minutes at which point the temperature should rise another 5 degrees or so
- Slice and serve
We just did a bird a few weeks ago too and I’m ready for another one. Nice bird!
Thanks, Chris! It was pretty epic!
Gonna give this a try. Looks great. Two questions:
Do I need to brine?
Would injecting it be beneficial?
You can definitely brine if you want. If you are just going salt water, I wouldn’t. Most commercial turkeys have had that already. And the steaming beer will baste it the entire time. But if you were going to brine with say, apple juice or even better, cider, then you could go that route. As for injecting, you could do that too. You don’t have to do any of that if you don’t want. It’s pretty foolproof with just the beer can. Take some pics and let me know how it goes…
I decided I’m gonna try the brine. I don’t have a pot or a cooler thought. Do they sell bags big enough for a 13lb turkey? Also, would it be okay to put it in said bag(if I can find one that big) and then just get one of those plastic paint can things from Home Depot to sit in in? What would you suggest?
They do make brine bags specifically for this. And sure, place the bird in the bag along with the brine, tie it off and into a bucket. You could probably put a bag of ice on the bottom and one on top of the bird, cover with some towels to hold in the cold and leave it outside (depending on where you live) all night and be find if you don’t have room in the fridge for a 5 gallon bucket. I wouldn’t swear to that as it has a lot to do with the weather.
You could also see if your grocer has any extra food grade buckets you can use. Good luck!
Hey Scott, some people say it’s a dangerous way to cook poultry (recently saw a long article about it on amazingribs.com, for example). Everything from being easy to not cook the meat hot enough to kill salmonella, to the paint on the can being poisonous. Old wives’ tales or what do you think? Speaking for myself, I haven’t seen any sick people after a plate full of beer can chicken and certainly hasn’t done me any harm either.
I’ve never had a problem with not cooking it through. As long as you use a thermometer, there should be no problems.
As far as the paint? I’ve never seen any paint come off a can. If that worries you, they make metal stands that you pour the beer into that has no paint.
Sometimes the guys at Amazing Ribs do their “scientific” research to find controversy, not to really show anything.
Let’s put it this way. I have no problem feeding beer can chicken or turkey to my kids…
Scott, can you do this in the oven also ? I have with the beer can chickens and they work . Thanks Mike
The only reason I wouldn’t think this would work in the oven is the height. Can you stand a turkey up on a beer can and fit it in the oven. It barely fit in my grill…
Mike when I brine I use an orange bucket from home depot make my brine on the stove (I use alcie waters turkey brine recipe) place the turkey and add ice and a weight and place on the floor of an unheated new England garage for 12 hrs
Can you use a gas grill for this?
You can smoke on a gas grill, but the problem is being able to stand the bird up inside the grill. I can’t think of a single gas grill I have ever seen or used that can handle a turkey standing upright inside it…
I’ll be doing this for the fourth year in a row. It turns out great. Thanks GF
I’ve been searching beer can turkey for several days in anticipation of cooking a Christmas turkey. After looking at many recipes I’ve culled them down to yours. My mouth is watering in anticipation of this recipe. I’ll post back with results.
Whats the best beer to use
Whatever your fave is, Randall!
Happy Thanksgiving 2017 Scott! This year I wanted to try and make a gravy from the dripping. Any suggestions on a recipe?
John, I don’t have any gravy recipes off the top of my head, sorry.
We are planning our Thanksgiving, and we came across your recipe and it sounds amazing. Do you have any recommendations with doing this on a Weber grill? Would you recommend getting the grilling stone, which would hopefully be the equivalent of your smokin’ stone?
I would stand it on a couple bricks to give you enough clearance.
Hi Scott: At my husband’s suggestion, I’m going to try the beer can turkey this year. We’ve done this method with chickens for years and it’s the best chicken you’ll ever eat. I was all set to do my “Weber recipe book” method again – the book that came with a Weber grill about 25 years ago! It’s an indirect method with the pan and basting, etc. Couldn’t find that book this year and I’ve been looking all over the internet for that particular method. Weber has updated the method and, in my opinion, made it too hard. Sooooo, I’m gonna quit being stubborn and do the beer can method. Yum. Can hardly wait. Thanks for sharing with us. Happy Thanksgiving.


CLIF Luna Bars, Variety Pack - 1.7 oz. - 24 ct.
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About this item
- 12 - Lemonzest
- 12 - Chocolate Dipped Coconut
Nutritious, Meet Delicious
How can something so good for us be so yummy? Simple: We start with the best ingredients possible and nutrition that matters most to women; combine with mouthwatering flavors, and voila!
- Contains core 4 nutrients essential to women's health (calcium, iron, folic acid, and vitamin D)
- 9g Protein
- 3g Fiber
- 70% Organic ingredients
- No high fructose corn syrup
- No artificial preservatives
- No Trans Fat


I believe it is time to say goodbye to summer. At least here in the north of Germany you can tell, the nights are getting chilly and the days are definitely getting shorter. For that reason I decided to celebrate the change of season with a chocolate layer cake with lots of berries. Mind you, the strawberries are not imported, but actually from Germany. But regardless of what type of berries you have at hand, I am sure you will love this cake. Just make sure you find some tart berries and you will be good to go. The sweetness of the chocolate combines nicely with the brries, believe me.
Vegan Oreo cupcakes! Yes, you read right, vegan cupcakes. You may wonder why I am posting a vegan Oreo cupcake recipe. Well, the thing is that one of my most popular recipe of all times is this vegan Oreo cake Ramona was kind enough to present here as a guest blog entry. She has a full vegan blog, if you are interested, check out www.somegreenlife.com and you will find tons of vegan recipes. So I figured, if people enjoy the vegan Oreo cake, they may as well enjoy Oreo cupcakes.
And no, I didn’t just take her recipe and made cupcakes out of it. That would have been way too easy. Instead I looked for a vegan cupcake recipe, which I found here. I added some chocolate chunks for good measure. And then I wanted to use Ermine frosting. That’s frosting prepared with a flour base to thicken the butter/margarine and make it pipable. I used the non-vegan option in these lavender cupcakes and also in order to frost a cute cookie monster on this non-vegan cookie cake. Ermine frosting is slowly becoming my favorite frosting as it is not as sweet and, as you can see here, also is great for vegan buttercream. This time I decided to use a real vanilla bean (yes, they are expensive) to get really nice vanilla flavor.
Summer is here and I am posting my very first ice cream on this blog, yay! It is a double chocolate ice cream with a raspberry swirl. It actually is so good, I barely managed to take pictures of it, we just had to eat and eat and eat it. Continue Reading…
Friends, I didn’t post a chocolate recipe in a while. That’s a shame. Chocolate is good any time of the year. So therefore I decided to create a really chocolaty layer cake. May I introduce this chocolate layer cake with raspberry curd and chocolate ganache? You will not regret taking a bite of it, I promise.
So, how is your cookie intake? Are you already done with them for 2017? In case you didn’t know, Germans have a special name for the cookies you bake during the holidays. They are called “Plätzchen” whereas everyday cookies are “Kekse”. Does tell you something about how important cookies are during the holiday season, doesn’t it? Two words for cookies, the boring normal ones and the fancy ones for the holidays. And since I love cookies (any for that matter), the holiday season is perfect for a cookie monster like me. Welcome to the Chocolate Star Cookie. This cookie is the star of the sweet combination of vanilla and chocolate – in all its glory.
Warning, this is again a recipe that requires time. At least the chocolate mousse part takes its time. However, the good news is that you can prepare this beauty well in advance as it freezes up nicely. So how about a last minute change in the Christmas menu? Can I interest you in a rich and creamy cake, which combines the best parts of chocolate with cherry? I invented it for my birthday originally. And for that reason you get your heavy load of chocolate and also fruit. Because that’s me. Rich chocolate already in the pie pastry, a thick cherry filling and rich chocolate mousse to top it off with, so delicious and perfect for any special occasion!
Chocolate and beetroot? I had read before that beetroot is supposed to make a chocolate cake great. I haven’t tried that yet, but thought I would give it a shot. I mean, it does sound weird, I give you that, but if it really is as moist and delicious as people have claimed, I wanted to give it a go. So I finally got around to making a very chocolaty bundt cake and this time I wanted to see whether beetroot really could work its magic on it.
Can I confess something? I am a chocoholic, at the end of this post you will find some of my favorite chocolate recipes. I really don’t care, be it summer or winter, I will happily eat chocolate. Except for white chocolate. I don’t know why, but we simply don’t get along. But offer me any of its siblings and I am in. Be it milk chocolate or chocolate with 85% cocoa, I will eat it. I would say that my consumption of chocolate isn’t lower in summer, rather, it is higher in fall and winter. You can easily find me with something chocolaty in my hand while snuggling under a blanket. Chocolate is soulfood!
Did you know that Oreos are vegan? I didn’t. I always assumed that Oreos contained some kind of milk product. For that reason I was more than happy when I learned that Oreos indeed are vegan and can be used in vegan recipes. Today I invited Ramona to create a guest blog post as I am still trying to catch up after a long holiday in Colombia (and yes, you will find some new Colombian recipes here very soon!). In my opinion she has brought along some super interesting recipe. Let’s give the floor to her:
Aren’t these owl cupcakes the cutest? I just love them so much. In fact, I made them already in summer, because, why not? Once I saw them on Pinterest, I was hooked. Yes, I am also on Pinterest. Feel free to check out my profile here. You need to know that I love birds. Any kind. I especially like smaller birds, but you can basically present to me any kind of bird and I will be excited. So if you combine my love for birds with baking, you got me. Just these big eyes…


Whatever you're baking, we’ve got ingredients to make your recipe perfect! We source several varieties of baking nuts anchored by pecans, almonds, and walnuts. Our pecans are roasted in-house, and, like all our nuts, we source and select the highest quality grades to pack in our Eillien’s brand as well as proprietary private brands.
That's why customers come back every year looking for our product. They love the quality and value that we offer! In addition to baking nuts, we offer plenty of chocolates, caramels, nut flour, dried fruits and barks to complete your recipes.
Below are a few of our most popular baking items. Between our candy, chocolates, nuts, baking items, and dried fruits and seeds, we currently carry a total of over 500 products!
Hungry for more information? Contact Us!


Italian Tomato Herb Soup
Category Tones Soups
- 1 tablespoon olive oil, extra virgin
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1-1/2 teaspoon Tone's Italian Seasoning Blend
- yogurt OR sour cream, optional
- Sage Croutons
- 4 slices sandwich bread
- 2 tablespoons olive oil, extra virgin
- 2 cloves minced garlic
- 1 teaspoon Tone's Ground Sage
- In large (2 to 3 quart) microwavable-safe bowl, combine oil, carrot and onion. Cover; cook on HIGH (100% power) 6 to 8 minutes, stirring once, until vegetables are just tender.
- Add enough water to tomatoes to make 3-1/2 cups. Stir tomato mixture, tomato paste and Italian Herb seasoning into bowl. Cover; cook on HIGH (100% power) 3 to 4 minutes or until hot. Top each serving with a dollop of yogurt. Float herb croutons on soup or serve on the side.
- Sage Croutons: Trim crusts from 4 thin slices of sandwich bread. Combine olive oil with minced garlic; brush on bread slices. Sprinkle with sage. Bake at 400ºF for 5 to 7 minutes or until crisp and golden, turning once. Cut each slice into 4 triangles. Makes 16 croutons.


When I saw Zevia hit the market I was excited to see a soda that was made with stevia and curious as to how it would taste compared to my beloved Diet Coke, (which I don't even really think tastes all that good any more). Zevia is sweetened with stevia and erithrytol. From what I understand, erithrytol is a sugar alcohol created from a fermentation process, but also occurs naturally in certain foods. My thoughts are that if I want a soda, it's a healthier choice than aspartame, but I don't really know enough about erithrytol to give an educated opinion. Read up on it and make your own decision.
Zevia states that their ingredients are all natural. If you are concerned about any of the ingredients, you can read more about them here and here. If you still have questions you can contact Zevia at zevia.com. I have found that most companies are happy to discuss their products with you.
Now, how does Zevia taste? While the flavors have their own spin on versions from other big name brand colas, as well as a few originals, I think they taste great! Dr. Zevia, Ginger Root Beer, Orange, and Black Cherry are just a few of Zevia's flavors. I've tried many of them and have liked them all, but I especially love Cola. It taste like Diet Coke without that artificial aftertaste.
Zevia would be perfect to pack in the cooler for the beach or lake. Or as a cool treat during these hot summer days-- put them in the freezer just long enough to make them a slushy treat. Yum! (Warning: don't leave them too long or you will have a big mess to clean up.)
And as a bonus, I wanted to share a new recipe that my family absolutely loves! Silky Smooth Bean Fudge from Whole New Mom is awesome! I've been making it with carob because of Griffin's chocolate allergy, and we really can't taste the difference. It is super easy to make (no bake), and it's so healthy! If you have picky eaters you may not want to make it in front of them. It has a "hidden" ingredient that might make them turn up their noses before they've tasted it. We've tried it from the fridge and the freezer and love it both ways!
Hope everyone's summer is off to a wonderful start!


|Potatoes||6 Medium, peeled and quartered|
|Shredded cabbage||4 Cup (64 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
Cook potatoes in large amount of boiling salted water till tender, about 20 minutes.
Meanwhile cook cabbage and onion together in small amount of boiling salted water for 15 minutes; drain.
Mash potatoes using electric mixer.
Beat in butter and as much milk as necessary to make fluffy.
Add salt and pepper.
Stir in cabbage and onion.
Top with parsley.


Delivery, takeaway… and you can eat in too!
Bookings Hotline: 01908 563461
We have a broad range of delicious pizzas, sides, drinks and desserts to choose from, including vegetarian, vegan and gluten free pizza options. We are a licensed premises so we are also able to offer a range of wine and beer options.
Krust Pizza is located in the heart of Stony Stratford, just north of Milton Keynes. We're right on the High Street and very easy to find, as shown on the map below.


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Ice cream season is slowly ending. This Friday is the Big Gay Ice Cream Truck’s last ride, and soon the Mr. Softee trucks will no longer be tempting us on every street corner. So, I thought I’d share a few of my recent ice cream adventures around the city. First stop: Highline Park on the west side. Which is pretty awesome, considering it’s made on top of an old rail line.
After walking a whole mile, of course they assume that you’ll need to cool down with some Blackwell’s Organic Ice Cream.
I don’t know if you can see it – but in the lower right hand corner it says “gluten free”. Which makes me very happy, since I wouldn’t want to repeat my horrible encounter with Carvel’s sprinkles again.
I got the black raspberry ice cream, which was alright. Should have splurged for the chocolate peanut butter, but we all make mistakes.
A bigger win was the gelato at Eataly. Again, I panicked while ordering and got the pistachio (?) But it was really good! It had a really strong pistachio taste, and even though I got the smallest size they had, it was still too much for me to finish. (Especially after having a crepe with veggie pate from Bar Suzette).
Finally, last weekend I went by the courtyard outside Tavern in the Green in Central Park, and had my first experience with the famous Van Leeuwan Artisan Ice Cream Truck. I thought – “Pumpkin Pie Ice Cream?! My prayers have been answered, I’m in, give me an extra large please.”
But – it was so… not… good. At all. It just tasted like cold pumpkin. Like if you took a can of pumpkin and froze it. Kind of grainy and bland. I didn’t even finish a quarter of it. Next time I’m definitely getting the soup at Ladle of Love instead.
Soup sounds better now anyway. I guess ice cream season really is over 😦


Free remote Ration Performance Monitoring service now open to all
[STAMFORD, U.K.] - Alltech and KEENAN have announced the launch of a new InTouch service that allows UK dairy and beef farmer to benefit from independent nutritional advice and support, free of charge for the next three months.
Recognising the impact COVID-19 is having on lives and businesses, Alltech and KEENAN hope that this offering will help livestock farmers navigate their way through this challenging time.
“The farming industry is somewhat used to pressure, volatility and uncertainty, and it’s times like these that test and demonstrate our strength, resilience and relentless passion to survive, thrive and feed the population,” said Fergal McAdam, Alltech UK general manager.
“From April 1, 2020 to June 1, 2020, farmers without the InTouch hardware already installed can now benefit from our free, remote, over-the-phone support service.
“This new service has been designed to support farmers by helping measure, monitor and manage the biggest variable cost on-farm, feed,” he added.
“We understand that every farm business experiences its own unique set of challenges, and by allowing dairy and beef farmers remote access to our independent feed specialists they can continue to work towards achieving their business goals, whether that’s improving feed efficiency, reducing health incidences or increasing yields, despite the position we all currently find ourselves in.”
InTouch, in its entirety, combines the latest in feed-management software, mixer wagon controller technology and skilled feeding specialists to work proactively with farmers to optimise feeding accuracy and ultimately drive animal performance.
“Those who wish to access this service but do not currently have InTouch technology installed, can confidentially provide basic input and output information over-the-phone. We can then analyse the information provided and give diet performance data and recommendations based on available feeds,” said McAdam.
“We as a business, like many others, have had to adapt how we continue to support our customers and the broader agricultural industry during this unprecedented time. We are confident that ‘virtual boots on the ground’ service will be of great benefit to farmers and the wider supply chain.
“Whether farms are experiencing a peak in demand or a cut in milk price, it remains as important as ever that we are on-hand to offer independent support, guidance and recommendations to continue to improve animal performance, health and welfare, while driving feed efficiency,” he concluded.
To speak to an InTouch feed specialist today, simply call 0800 587 3297.
Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech delivers smarter, more sustainable solutions for agriculture. Our products improve the health and performance of plants and animals, resulting in better nutrition for consumers and a decreased environmental impact.
We are a global leader in the animal health industry, producing additives, premix, self-fed supplements and feed. Celebrating 40 years in 2020, we carry forward a legacy of innovation and a unique culture that views challenges through an entrepreneurial lens.
Our more than 5,000 talented team members worldwide share our vision for a We believe agriculture has the greatest potential to shape the future of our planet, but it will take all of us working together, led by science, technology and a shared will to make a difference.
Alltech is a private, family-owned company, which allows us to adapt quickly to our customers’ needs and maintain focus on advanced innovation. Headquartered just outside of Lexington, Kentucky, USA, Alltech has a strong presence in all regions of the world. For more information, visit , or join the conversation on , and .


Digging Into The Roots Of Our Food
We have a complicated relationship with our food. We need food to live; yet, we've become removed from the food we eat and how it's grown and processed. Even with the best of intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food are affecting our environment and our health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement.
Today, we talk about the history of agriculture, where it went wrong, and how we might begin to cultivate food that is kinder to our bodies, our earth, and our fellow humans.
- Mark Bittman is the author of 30 books, most recently, Animal, Vegetable, Junk: A History of Food From Sustainable To Suicidal. He was a food columnist and writer at the New York Times for 30 years. He’s currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health.
Colin McEnroe and Cat Pastor contributed to this show.


Diet and train may be key parts of weight loss for girls, but many different elements play a task. One of many primary reasons families spend more at the grocery is because of lack of planning and purchasing foods my kid will eat as a plan b” since I am making an grownup meal and a child meal at most meals. Rely on wholesome protein such as fresh fish, chicken or turkey, tofu, eggs , and a variety of beans and nuts Bear in mind to balance your plate with lots of greens & fruit, entire grains and wholesome fat as effectively.
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The messaging about our waistlines is nearly ubiquitous, ranging from Oprah interrupting your present to inform you that she loves bread and eats it day-after-day on her diet and still manages to drop some weight, to Dr. Oz trumpeting the most recent rapid fats-burning product on daytime TELEVISION. And on social media, celebrities and influencers endorse products like flat tummy shakes” and “weight reduction tea.” Analysis means that greater than 40 % of adults worldwide in the basic inhabitants have tried to lose weight at some point.
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Organic Dried Banana, Organic Dried Mango, Pea Protein, Black Soldier Fly Larvae Meal, Heat Stabilized Rice Bran, Organic Dried Papaya, Dried Fig, Paprika, Precipitated Calcium Carbonate, Natural and Artificial Banana Flavor, Natural and Artificial Lychee Flavor, Dried Lactobacillus acidophilus Fermentation Product, Dried Lactobacillus casei Fermentation Product, Dried Bifidobacterium bifidum Fermentation Product, Dried Enterococcus faecium Fermentation Product, Dicalcium Phosphate, Lecithin, Citric Acid (preservative), Mixed Tocopherols (preservative), Vegetable Oil, Maltodextrin, Potassium Sorbate (preservative), Potassium Chloride, Salt, L-Leucine, L-Arginine, L-Lysine, Ascorbic Acid, Magnesium Oxide, L-Valine, L-Isoleucine, L-Alanine, L-Glutamine, L-Threonine, L-Phenylalanine, d-Calcium Pantothenate, Choline Bitartrate, L-Tyrosine, Lecithin, L-Cystine, L-Histidine, L-Glycine, L-Methionine, L-Serine, L-Aspartic Acid, Manganese Sulfate, Niacin, Ferrous Fumarate, Zinc Oxide, Glutamic Acid, Rosemary Extract, Riboflavin, Copper Sulfate, Thiamine Hydrochloride, Folic Acid, Pyridoxine Hydrochloride, Vitamin A Acetate, Menadione Sodium Bisulfite Complex (Source of Vitamin K Activity), Biotin, Vitamin B12 Supplement, Dried Kelp, dl-Alpha Tocopherol Acetate, Cholecalciferol (Source of Vitamin D3)
- CRUDE PROTEIN: 22.0% min
- CRUDE FAT: 6.0% min
- CRUDE FIBER: 5.0% max
- MOISTURE: 12.0% max
When your dog is in the prime of his life, he needs a quality dog food that keeps up. Hill’s Science Diet Adult dry dog food uses a high quality protein source for lean muscles, natural fibers for healthy digestion and omega-6s for a beautiful coat. Specially formulated to make grown dogs come running for mealtime, this adult food provides the right balance of nutrients to help your grown-up dog live a happy, healthy life. Science Diet dog food made with natural ingredients is formulated for a great taste adult dogs love. There’s more to love with the new look of Science Diet.


RAV'S PERFECT COOKIES WITH DISHPATCH
Leading pastry chef, Ravneet Gill, is partnering with original meal kit specialists, Dishpatch, to deliver her famous cookies, ready to bake at home.
Available for nationwide delivery from 1st December, Rav’s Perfect Cookies make for the ideal gift. At £25 per box, your delivery will have everything you need to bake a dozen Pump Street Chocolate chip cookies
Rav’s perfect cookie has ‘’slightly crisp, golden edges and a soft centre, with generous chunks of chocolate. There’s nothing more comforting than having cookie dough balls already in your fridge/freezer ready to bake whenever you want them’’.
To make the launch even more exciting, Dishpatch has included three golden tickets in the boxes to give consumers a chance to win places at Damson Jelly Academy’s Beginners Baking Course, Rav’s very own cookery school.
TWENTY YEARS OF OTTOLENGHI
SAMI TAMIMI'S PALESTINIAN SUPPERCLUBS
St. JOHN BY DRAKE'S - A NEW COLLECTION
TRULLO LAUNCHES A WINE BAR
MAX LA MANNA @ FORTNUMS
DISHOOM LAUNCHES BRAND NEW CROCKERY RANGE
PADELLA'S £2 NEGRONI NIGHTS
HAMPTON MANOR PARTNERS WITH NIKITA PATHAKJI FOR RESIDENCY
EARTHQUAKE RELIEF BAKE SALE
NEW YORK RESTAURANT KING TO VISIT CAROUSEL
BRISTOL FAVOURITE WILSONS POPS UP AT CAROUSEL
YOTAM OTTLENGHI'S CHARITY COOK ALONG FOR TURKEY & SYRIA
THE PUMP STREET CHOCOLATE EASTER COLLECTION
ARCADE NEWS: GELUPO, SIX NATIONS AND VALENTINE’S DAY
YARD SALE PIZZA TO OPEN LANDMARK 10TH SHOP IN TOTTENHAM
THE PENINSULA LONDON ANNOUNCES LINE-UP LED BY CLAUDE BOSI
SAMI TAMIMI TO LAUNCH PALESTINIAN COOKERY CLASSES
RAVINDER BHOGAL LAUNCHES “NO BORDERS LOVE” CONFECTIONERY BOX
TOKLAS TO HOST ONE-OFF EVENT WITH TODOLÍ CITRUS
DISHOOM REACHES 15M MEALS DONATED TO CHILDREN IN UK AND INDIA
GRACE & SAVOUR NAMED UK'S BEST RESTAURANT 2023
NICK GIBSON AND THE TRUSSELL TRUST LAUNCH 'A TIP FOR TRUSSELL'
YARD SALE PIZZA X ROMESH RANGANATHAN AND AN EXTRA-VEGAN-ZA
AKUB TO OFFICIALLY OPEN ON 16TH JANUARY
VALENTINE'S DAY WITH DISHPATCH X MICHEL ROUX JR


- Need a DELICIOUS dinner in a hurry? Try Hot Italian Sandwiches!
- We couldn’t believe 10 Minute Healthy Breakfast Cookies only take 2 ingredients!
- Fresh California Roll Sushi Bowls. Sushi just got even better!!
- Crock Pot Wild Rice Mushroom Soup. NEW Year, NEW you! Simple, healthy, delicious!
- Grilled BBQ Pork Steaks, This is Grilling is all about…
When we think of Thanksgiving we all have some special recipes our minds automatically go to. One of my favorites has to be sweet potato casserole. It’s a classic for sure. Now I have come to find there are two camps when it comes to this dish. Those that must have a marshmallow top and those that prefer a little more crunch from a nut topping. That’s why I love this recipe. It combines that sweet marshmallow flavor with the added crunch of pecans. The best of both worlds! Be sure to give this recipe a try for your Thanksgiving feast!
Loaded Sweet Potato Casserole
This easy side dish is sure to become a new family favorite!
Click to the next page for this delicious dish!


Lime - Store Profile
Published on: Jul 13, 2020
We want to share with you a little bit about one of our fantastic retailers Lime. We asked Anh Phan the head chef a few questions:
Q. How long have you been involved in cooking and serving up #Vietnamese food?
A. I have been cooking and serving up Vietnamese food for over 20 years. I have been based in Nelson, New Zealand for the last 6 years and also spent time cooking in Wellington, New Zealand , and in my home country of Vietnam.
Q. What do you enjoy most about your job?
A. I love the process of cooking Vietnamese food from scratch to create authentic dishes full of flavour. I enjoy serving up the best locally made Vietnamese food to the Nelson people.
Q. What is great about having Lime located at Richmond Mall ?
A. At Richmond Mall there is a variety of food options to cater to all taste preferences. We are excited to offer Vietnamese as an option. It’s also great to be a part of the local community. Richmond Mall is definitely the place for everyone.
Q. What’s your favourite thing to do in the region when you're not working?
A. I love to get out fishing and eating our fresh catch.
Q. What is your favourite place to shop or eat at Richmond Mall (apart from your own of course)?
A. Its great to start the day with a coffee from the team at Muffin Break NZ
In the photo above is Anh Phan, next time you are at Lime tell him you saw his photo on our website.
We asked Phuong the owner of Lime a few questions about her business:
Q. What're your most popular items on the menu?A. In no particular order:
- Pad Thai
- Chicken and Pork Steamed Buns
- Our Famous Noodle Soup (this is a must-try)
- Pork Spring Rolls
- Sweet and Sour Pork Belly
- Grilled Dumplings
Q. What do you love most about #Vietnamese food?
A. It's so healthy and fresh. All of our dishes aren’t thick, oily or creamy. You feel great after eating our food.
Q. What do you offer on the menu that people might not know about?
A. Our brand new Five Spice Chicken Wings. We highly recommend you come and try them for yourself.
Q. Tell us about your delicious homemade Pai Thai and Steamed Buns.
A. Both of these dishes are made from scratch and cooked to order. This ensures the food is as fresh and tasty as possible. Our Steamed Buns are light and fluffy and filled with sesame chicken or pork belly and both served with our signature sauce.
Q. What's the key to making the most delicious Vietnamese food in the region?
A. It's all about sourcing the best ingredients possible. For example, we get our rice paper rolls from Vietnam. You can't buy them in New Zealand and we didn’t want to settle for second best. Come and try them for yourself, you can taste the difference. We also make all of our dishes to order so they are as fresh as possible.
Here are what customers have to say about Lime at Richmond Mall.
It's so good
I could bathe in the sweet and sour pork belly! Sooo good!
The cinnamon pork bao buns are amazing!
Their deep-fried spring rolls are awesome. Love on a plate right there.


Peanut Butter Pretzel Brownies Bar Recipe
Posted by Lisa on 1/31/2018 to Dessert Bar Recipes
Some days you want a little something extra in your dessert. These peanut butter Pretzel brownies bars are the perfect balance of sweet and salty in one delicious bar.
Orange Snowball Cookie Recipe
Blueberry Crumb Bar Recipe
These amazing Blueberry Crumb bars are tart and buttery and fruity and tangy and crumbly. Now I know blueberries are typically a summer treat, but with this cold front coming in, I wanted something to remind me of summer and warm weather!
Apple Butterscotch Skillet Cookie Recipe
No-Bake Chocolate Peanut Butter Banana Cookies


Can you freeze cheese sauce for mac and cheese
I am sure you will love it as much as we do! What about portioning these into parchment lined giant muffin tins? Then bake and freeze? What do you guys think? I have teens and they love mac and cheese, but I hate all the sodium and junk in it. I wonder if you could microwave it once it is thawed in the parchment also?
This recipe turned out much creamier than the pictures show. It was a hit! Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Learn how your comment data is processed. Subscribe for updates There was an error submitting your subscription. Please try again. Email Address. Jump to Recipe Print Recipe.
Freezing Mac and Cheese
Freezer Mac and Cheese. Course: Dinner.
Cuisine: American. Prep Time: 20 minutes. Cook Time: 40 minutes. Total Time: 1 hour. Servings: 8. Calories: kcal. Author: Karrie. US Customary — Metric. Instructions In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering do not let it brown. Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat.
Season to taste with salt and pepper. Pasta: In a large bowl, combine white sauce and cream. Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth.
Mac & Cheese - Can you freeze it?
Set aside. Fill a large stockpot with water and bring to a boil over high heat. Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft the pasta should be starting to get tender but have a firm bite. Drain and rinse with cold water to cool quickly.
Return macaroni to stockpot, add cheese sauce and gently mix together. Transfer to a 9- by 9-inch baking dish.
How quickly would this thaw on the counter? In a pot of warm water on the stove? This is a brilliant mac and cheese sauce. So much flavour and it was really easy to make too. Your email address will not be published. Recipe Rating. You might be a Natural Green Mom if:. Not sure how to become a Natural Green Mom? I'm Andrea, and I'm here to help. Home About eBooks Saving Money. Share Tweet Pin 12 shares. Whisk in the flour until smooth. Once all the milk is incorporated, cook the sauce for 5 minutes, stirring occasionally.
Do not allow to come to a boil.
Macaroni and Cheese
Remove from the heat and whisk in cheddar, cream cheese, mustard, red pepper, salt, and pepper. Allow to cool before transferring to 4 ounce freezer safe jars. Leave 1 inch of headroom in each jar.
- What Cheese Can You Freeze?.
- Freezable Macaroni and Cheese?
- mac mini server best buy.
Fill only to where the lid threads start. To Serve: Thaw the sauce in the refrigerator overnight.


|Relationship between COVID-19 and weather: Case study in a tropical country|
DKA Rosario, YS Mutz, PC Bernardes, CA Conte-Junior
International journal of hygiene and environmental health 229, 113587, 2020
|Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries|
DKA do Rosário, Y da Silva Mutz, JMC Peixoto, SBS Oliveira, ...
International Journal of Food Microbiology 241, 23-29, 2017
|Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)|
LO Silveira, DKA do Rosário, ACG Giori, SBS Oliveira, Y da Silva Mutz, ...
Journal of food science and technology 55, 1535-1540, 2018
|Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction|
RV Moreira, MP Costa, VS Castro, CE Paes, YS Mutz, BS Frasao, ...
Journal of Dairy Science 102 (4), 2966-2972, 2019
|Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics|
YS Mutz, DKA Rosario, CA Conte‐Junior
Comprehensive Reviews in Food Science and Food Safety 19 (6), 3774-3801, 2020
|Salmonella enterica: A hidden risk for dry-cured meat consumption?|
YS Mutz, DKA Rosario, VMF Paschoalin, CA Conte-Junior
Critical reviews in food science and nutrition 60 (6), 976-990, 2020
|Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour|
MLG Monteiro, ET Mársico, R Deliza, VS Castro, YS Mutz, MSS Junior, ...
Lwt 111, 751-758, 2019
|Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets|
MLG Monteiro, ET Mársico, YS Mutz, VS Castro, RVBP Moreira, ...
Scientific Reports 10 (1), 4243, 2020
|Modelling inactivation of wild‐type and clinical Escherichia coli O26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid|
VS Castro, DKA Rosario, YS Mutz, ACC Paletta, EES Figueiredo, ...
Journal of applied microbiology 127 (5), 1564-1575, 2019
|A review on the obtaining of functional beers by addition of non-cereal adjuncts rich in antioxidant compounds|
RAM Paiva, YS Mutz, CA Conte-Junior
Antioxidants 10 (9), 1332, 2021
|Portable electronic tongue based on screen-printed electrodes coupled with chemometrics for rapid differentiation of Brazilian lager beer|
YS Mutz, D do Rosario, LRG Silva, FD Santos, LP Santos, BC Janegitz, ...
Food Control 127, 108163, 2021
|Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality|
DKA Rosario, YS Mutz, VS Castro, PC Bernardes, A Rajkovic, ...
Meat Science 172, 108308, 2021
|Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy|
YS Mutz, DKA Rosario, PC Bernardes, VMF Paschoalin, CA Conte-Junior
Frontiers in Microbiology 11, 591, 2020
|A Chemometric approach to establish underlying connections between lipid and protein oxidation and instrumental color and texture characteristics in Brazilian dry-cured loin|
DKA Rosario, MR Furtado, YS Mutz, BL Rodrigues, YAA Bernardo, ...
Foods 9 (4), 536, 2020
|Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment|
DKA Rosario, YAA Bernardo, YS Mutz, B Tiwari, A Rajkovic, ...
International journal of food microbiology 309, 108328, 2019
|Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium|
YS Mutz, DKA Rosario, VS Castro, PC Bernardes, VMF Paschoalin, ...
Foods 8 (12), 603, 2019
|A simple and reliable electroanalytical method employing a disposable commercial electrode for simultaneous determination of lead (II) and mercury (II) in beer|
LRG Silva, YS Mutz, JS Stefano, CA Conte-Junior, RQ Ferreira
Journal of Food Composition and Analysis 110, 104564, 2022
|Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food …|
VS Castro, YS Mutz, DKA Rosario, A Cunha-Neto, EES Figueiredo, ...
Pathogens 9 (10), 849, 2020
|Development and application of an SPR nanobiosensor based on AuNPs for the detection of SARS-CoV-2 on food surfaces|
L Tessaro, A Aquino, P Panzenhagen, AC Ochioni, YS Mutz, ...
Biosensors 12 (12), 1101, 2022
|Fluorescence spectroscopy in tandem with chemometric tools applied to milk quality control|
CA Lelis, D Galvan, L Tessaro, JC de Andrade, YS Mutz, CA Conte-Junior
Journal of Food Composition and Analysis 109, 104515, 2022


California Walnuts launches first-ever Global Marketing Initiative
New Delhi –The California Walnut Commission announced today the launch of the “Power of 3” global marketing initiative, the first campaign of its scale aiming to educate consumers about how eating walnuts is a simple way to boost overall nutrition, worth sharing with friends and family in the spirit of love this February. At the focal point of the campaign is omega-3 ALA, an essential fatty acid that walnuts are uniquely rich in. A handful of walnuts (28 gms), making three handfuls a week an easy way to meet the recommended intake for nuts and improve overall diet quality.
The program will run in nine countries including the USA, Germany, India, Japan, South Korea, Spain, Turkey, the United Kingdom and the United Arab Emirates. Central to the campaign is a global landing page featuring content that will show how consumers share the love of walnuts around the world.
Why the Power of 3?
- Walnuts are the only nut significantly high in the plant-based omega-3 ALA (alpha-linolenic acid, 2.5 g/28 gms), which every human body needs.
- At least 3 handfuls (one handful equal to 28 gms) of walnuts a week is a simple way to start improving overall nutrition.
- During Valentine’s Day and American Heart Month, share the love with family and friends by passing along this information to at least 3 people that you care about.
Pamela Graviet, Sr. Marketing Director, International at California Walnut Board & Commission, sees the campaign as an effective way to connect directly with consumers across the globe. “We are thrilled to unveil “The Power of 3”, one of its kind global campaigns that bring alive the importance of walnuts for over wellbeing. The idea is to get consumers to not only make walnuts a part of their lives but also share its goodness with friends and family and encourage them to eat walnuts and eat them more frequently.”
She further added, “At California walnuts, our core objective for the Indian market is to be recognized as the healthy and versatile, ‘go-to’ nut for cooking, snacking, and enjoyment that fits any meal occasion. We are encouraged by Indian consumers love of walnuts and are certain that “The Power of 3” campaign will help us to spread awareness of the nutritional benefits of walnuts and how they can fit into the everyday Indian diet.”
The month-long campaign will consist of a variety of communications tools tailored to each market, centered on a global video and landing page. Other elements include digital and social media content, blog posts, sweepstakes, influencer programs, easy recipes including three ways to snack on walnuts, pop-up events, samplings, advertisements and more to generate awareness that California walnuts are a powerful addition to the diet.


- What meat is most environmentally friendly?
- What is the most environmentally friendly food?
- What meat has the highest carbon footprint?
- Which food has the highest carbon footprint?
- Why meat is bad for the environment?
- What meat is worse for the environment?
- Which meat has lowest carbon footprint?
- How much does the meat industry pollute?
- What is a good carbon footprint?
- Is Lamb eco friendly?
- Is Lamb better for the environment?
- Are cows or chickens worse for the environment?
- How does killing animals affect the environment?
- Does eating meat really hurt the environment?
- What has the biggest carbon footprint?
What meat is most environmentally friendly?
A 2016 RMIT study found that beef and lamb have the highest carbon footprint, followed by chicken, pork and fish, so consider leaning towards those animals for your meat fix.
Nothing beats an organic, free-range chook and, once you’ve tasted one, you will never go back..
What is the most environmentally friendly food?
This powerhouse list is packed with delicious, low-impact options that you can feel good about.Garden Peas. Peas naturally fix nitrogen into soil, making them an eco-friendly alternative to soybean plants. … Lentils. … Tomatoes. … Beans. … Broccoli. … Nuts. … Amaranth. … Potatoes.More items…
What meat has the highest carbon footprint?
The Foods With the Highest Carbon FootprintFood TypeGHG Emissions per 1 kg ProducedBeef (beef herd)60 kgCO2eLamb & Mutton24 kgCO2eCheese21 kgCO2eBeef (dairy herd)21 kgCO2e6 more rows•Feb 10, 2020
Which food has the highest carbon footprint?
It also shows how many miles you need to drive to produce that many greenhouse gases. For example, you need to drive 63 miles to produce the same emissions as eating one kilogram of beef. Meat, cheese and eggs have the highest carbon footprint. Fruit, vegetables, beans and nuts have much lower carbon footprints.
Why meat is bad for the environment?
Meat – or more specifically, ‘industrial meat’ – is bad for the planet. … Through its meat production, JBS produces around half the carbon emissions of fossil fuel giants such as Shell or BP, and is driving deforestation in the Amazon. The industrial meat system requires a huge amount of land to sustain itself.
What meat is worse for the environment?
We grow a lot of crops to feed animals, and we cut down a lot of forests to do that. But beef, far more than pork or chicken, contributes to environmental harm, in part because it requires much more land. The greenhouse gas production per serving of chicken or pork is about 20 percent that of a serving of beef.
Which meat has lowest carbon footprint?
Chicken, eggs, and pork nearly always have a lower footprint than beef and lamb: there is some, but not much overlap between the worst poultry and pork producers, and the best beef and lamb producers.
How much does the meat industry pollute?
Manure from the animals also emits ammonia, methane, CO2, and other pollutants. In total, the UN has estimated that the meat industry generates 18% of all global greenhouse gas emissions.
What is a good carbon footprint?
The average carbon footprint for a person in the United States is 16 tons, one of the highest rates in the world. Globally, the average is closer to 4 tons. To have the best chance of avoiding a 2℃ rise in global temperatures, the average global carbon footprint per year needs to drop under 2 tons by 2050.
Is Lamb eco friendly?
Lamb — 18% Sheep come up to weight a lot faster and are less resource-intensive than cattle, but ewes usually have just one offspring a year, making them less efficient to raise than pigs or chickens, which reproduce much more frequently. Keep lamb in the rotation, but again, it’s not an every day meat.
Is Lamb better for the environment?
Lamb. People often state beef to be the least environmentally friendly food source, but in fact lamb has a 50 per cent higher greenhouse gas emissions level than beef, according to the Environmental Working Group. Lambs provide a lot less edible meat than cows, hence the overall higher environmental impact.
Are cows or chickens worse for the environment?
Animal-based foods have a bigger carbon footprint than plant-based foods. Producing beef, for example, uses 20 times the land and emits 20 times the emissions as growing beans, per gram of protein, and requires more than 10 times more resources than producing chicken.
How does killing animals affect the environment?
The environmental impact is huge It contributes to land and water degradation, biodiversity loss, acid rain, coral reef degeneration and deforestation. Nowhere is this impact more apparent than climate change – livestock farming contributes 18% of human produced greenhouse gas emissions worldwide.
Does eating meat really hurt the environment?
“All meats have a higher climate, land and water footprint than the same quantity of plant-based foods. In the worst case (meat from ruminants, like beef and lamb), this can be 10–100 times greater than plant-based foods.
What has the biggest carbon footprint?
Transportation (28.2 percent of 2018 greenhouse gas emissions) – The transportation sector generates the largest share of greenhouse gas emissions. Greenhouse gas emissions from transportation primarily come from burning fossil fuel for our cars, trucks, ships, trains, and planes.


Supermarket Tesco is expanding its trial in Ireland of donating edible but unsold food to charities to the UK.
The company has already been working with UK food redistribution charity FareShare, but the new trial, if successful, promises to see the volume of food distribute increase.
FareShare FoodCloud app
The pilot is a partnership with FareShare and Irish social enterprise FoodCloud to use the FareShare FoodCloud app in the UK. The app is already in use at Tesco stores in Ireland, and will now be piloted in ten Tesco stores around the UK.
Tesco reports that 55,400 tonnes of food were wasted within its operations in the last year, around 30,000 tonnes of which could otherwise have been eaten. The trial aims to redirect that surplus food from Tesco stores to people in need. It “will mean eliminating the need to throw away food in Tesco stores that could otherwise be eaten”.
Tesco store managers will use the FareShare FoodCloud app to alert charities to the amount of surplus food they have at the end of each day. The charity then confirms it wants the food, picks it up free of charge from the store and turns it into meals for those in need.
FareShare will pass it to charities such as homeless hostels, women’s refuges and breakfast clubs for disadvantaged children. All charities will be supported by FareShare to ensure they are using this surplus food safely.
— FareShare (@FareShareUK) June 4, 2015
FareShare has been working with Tesco on food waste for the past three years.
Dave Lewis, Tesco CEO said:
“We don’t throw away much food in our own operations but even the 1% we do throw away amounts to 55,400 tonnes. To reduce this amount even further, we’ll be working in partnership with FareShare FoodCloud to ensure any food left unsold in our stores at the end of each day is given to local charities.
“This is potentially the biggest single step we’ve taken to cut food waste, and we hope it marks the start of eliminating the need to throw away edible food in our stores.”
Lindsay Boswell, FareShare CEO said:
“FareShare already has a long standing partnership with Tesco and the development of the FareShare FoodCloud is a natural evolution of this. We understand that customers get angry when they see food being wasted in their local store. We do too and that is why we have spent 20 years developing our successful charity redistribution model”.
Charities and community groups can register their interest in FareShare FoodCloud.
Last month the French government made it illegal for supermarkets to throw away edible food, requiring them to donate unsold edible food to charities.
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Cook Time: 60-70 mins - Serves: 2-3
Make this casserole ahead of time - you’ll feel like super Mum/Dad! Fill your bellies with goodness after a busy day out & about.
- HECK Pork & Apple Sausages
- 1 x Cox Apple
- 200g Lardons
- 225g Small Shallots
- 1tbsp Plain Flour
- 375ml Cider
- 1 Clove Crushed Garlic
- 1 Bay Leaf
- Fresh Thyme
- Olive Oil
- Salt & Pepper to season
- Pre-heat your oven to 180 fan
- In a large casserole dish, heat to a medium temperature and add a little oil, add in the sausages, and cook until nicely browned.
- Once browned, remove them from the pan and add in the lardons and shallots to fry. Once golden, add in the flour to soak up the juices, gradually stir in the cider.
- Pop the sausages back into the dish, along with the crushed garlic, bay leaf, thyme and some ground pepper.
- Place the lid onto the casserole dish and transfer it to the oven for 20-30 minutes.
- Whilst the casserole cooks, slice up the apple (core it too) and fry in a little butter. Add them to the dish once everything has cooked.
- Serve up with some potatoes and greens.


Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A simple, small-batch apricot preserve scented with rose.
A delicious jelly with sour cherries and the fragrance of rose.
Sweet fig jam is enhanced with dusky rosewater and warm cardamom.
Simple rhubarb preserves are accented with rosewater.
Bitter orange marmalade pimped with sliced almonds and rosewater.


Over half of those who regularly shop in convenience stores have said they regularly buy freshly baked goods, according to research analyst Mintel.
The research by Mintel found that 57% of convenience store customers regularly bought freshly baked goods – more than any other item. Forty-five per cent of Brits regularly visited convenience stores to do a top-up shop, whilst 7% visited the stores for their main weekly or monthly shop. Of those who visited convenience stores, 59% visited twice a week or more, with 12% shopping four to six times a week, and 5% saying they did so daily.
The growth has been driven by a shift in grocery habits from consumers who want to cut down on the time spent food shopping. The research indicated that it was the flexibility of convenience stores that was key for today’s time-pressed consumers, as three-quarters (75%) of Brits said the opening times of convenience stores made it easier to fit shopping into their daily schedule.
Nick Carroll, retail analyst at Mintel, said: “The increasingly busy nature of modern life means that, across categories, consumers are looking to cut back on the time that it takes to do certain activities. Grocery retailing is no different, and the convenience sector is perhaps the best-suited to take advantage of this. As a result, the market is flourishing.”
Convenience sector grew
The convenience sector grew by an estimated 1.8% in 2015 to reach £38.7bn. While this represents a slowdown on the 2.8% growth seen in 2014, it remains higher than the wider grocery sector, which is estimated to have seen a 0.2% fall in sales in 2015. The market is forecast to grow 13% over the next five years to reach £43.8bn in 2020.
Last month the grocery market continued to struggle, according to Kantar Worldpanel, with the big four supermarkets all suffering a drop in sales for the 12 weeks to 24 April, and Asda faring the worst.


Malaysian meat market is a thriving industry. The production of meat complies basically with Halal standards considering that 61.3% of its population are Muslim. Meat is not hard to find since it is widely distributed in the market.
If you are a restaurant owner who wishes to give the best meal experience to your customers, or a meat shop owner who intends to serve only the best type of meat and poultry or a B2B company that focuses on meat distribution, there are several guidelines to take. However, the freshness and excellent quality of the goods you sell must be your top priority.
There are plenty of ways by which you could preserve the freshness of the meat you sell but most of them depend on the tools and equipment you possess. Below are the top 5 must-haves gadgets for your meat business that are thankfully widely available in Malaysia:
- Butchering products This includes the many types of knives such as boning knife, meat cleaver, and meat carving knife. You may buy knives in sets which usually include gloves for safety.
- Meat grinder This is also known as meat mincer and used to finely chop pieces of meat or fish. Although manual meat grinders are still widely available, electronic ones are preferred by most due to its efficiency. This can be bought for as low as RM 306.09.
- Meat Tenderizer To ensure the tenderness of your meat products, this tool is a definite must-have. This is a small hammer-like tool used to tenderize the meat by softening the meat fibers to help it become more chewable and digestible.
- Vacuum Sealers One of the secrets of preserving the quality of your meat is by properly storing them. Vacuum sealers will definitely do the job. This is a device using a technology to keep the air out of the plastic bag in which you store the meat. Heat is then used to seal the plastic bag.
- PH Meter Maintenance of the right PH level of the meat is of utmost importance. This will surely determine if your meat is fresh and ready for consumption. The PH of excellent meat ranges from 5.7 to 6.0. To ensure that your meat falls within this range, a PH meter is then essential. Scientifically speaking, this device is used to measure hydrogen ion in a particular substance or matter. This will determine the levels of acidity and alkalinity of your meat product so you can identify if they are fit for human consumption or not. You may buy a PH meter in Malaysia at RM 2,300.00. Price may vary depending on any additional specifications such as the size and calibration.
So if you wish to jump start your meat shop business, the above tools are just what you need to make it happen. Not only will they help you prepare your products for sell, they’ll also ensure that the meat is handled safely. That way, you can be sure that your products are delicious and also safe for consumption.


By On Sep 27, 2018 Wedding Cakes
There is a growing trend towards basing your cake design on the style of your wedding dress. Ivory, cream and white cakes are regaining popularity, and these are being decorated with pearls, diamante, fabric, flowers and pieces of jewellery to mimic the brides outfit. Some high end cake makers are actually working with dress designers to create couture cakes inspired by the designers collections.
If the above was not chocolaty enough, this gold wedding cake definitely will be. With four tiers of chocolate cake topped with chocolate ganache and chocolate and gold hoops what more could any chocoholic ask for? We guarantee your guests won not be able to resist a slice of this stunning supermarket wedding cake (thats if you can bring yourself to cut it!).
A cheese wedding cake is the perfect option for couples who either do not have a sweet tooth or just are not huge fans of cake (hard to believe we know) or alternatively they are great as a savoury option to work alongside a wedding cake. This Marks & Spencer cheese wedding cake serves between 90-120 people and consists of Goulds Cheddar, Farmhouse Red Leicester, Farmhouse Double Gloucester, Blacksticks Blue and Ravel Oak Goats Cheese delicious!
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Try this salad on a stick – a twist on serving a traditional Italian salad.
1 loaf sourdough bread
10 bocconcini in whey, drained
10 large basil leaves
10 cherry tomatoes
2 Lebanese cucumbers, thickly sliced
½ cup olive oil
juice 1 large lemon
2 teaspoons wholegrain mustard
1 tablespoon very finely chopped red onion
2 cloves garlic, crushed
sea salt and freshly ground pepper
10 x 15 cm knot top bamboo skewers
Preheat the oven to 180˚C.
Trim all the crust off the bread and discard. Break the bread into large bite-sized pieces and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Toss together then spread out in a single layer and bake for 8-10 minutes, turning occasionally, until golden and crisp. Cool.
To assemble: Carefully wrap each bocconcini in a basil leaf and thread onto the skewer with the remaining ingredients. Place on a serving platter and spoon over a generous amount of dressing. Serve immediately. Makes 10 skewers
Cook's tip: I used large, cherry tomato-sized bocconini for these skewers. You need 10 for this recipe so if only larger sized bocconcini are available, use 5 and cut them in half then gently wrap in a basil leaf.


Double Chocolate Hot Cocoa
Dark & Sea Salt Caramel SQUARES Gift Bag - 80 Count
Milk & Caramel minis Gift Bag - 43 Count
Plush Cocoa Bear with 12 SQUARES Chocolates
Enjoy a free hot cocoa pouch with every purchase!
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- 1 lemon, zested
- 160g caster sugar
- 160ml sour cream
- 160ml double cream
- Splash of vanilla extract
- 475g cream cheese
- 1 dsp caster sugar
- 140g digestive biscuits
- Fruit to finish
- Strong coffee or espresso
- 85g butter
- Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits.
- Mix thoroughly.
- Line a 23cm springform cake tin with greaseproof paper.
- Spoon the biscuit mixture into the tin and press it down to form a firm, well packed base.
- Leave it in the fridge to set for about 30 minutes.
- Meanwhile, make the filling.
- Beat the cream cheese in a bowl to soften it and then add half the sugar and the lemon zest.
- In a separate bowl, mix the sour cream, double cream, the remaining sugar, and the vanilla extract together and then whisk until it forms firm peaks.
- You should be able to turn the bowl over your head and the mixture be firm enough to stay put.
- Fold the cream cheese mixture into the cream and then pour it all onto the chilled biscuit base.
- Chill for at least 4 hours or preferably overnight.
- You can top it with fruit.
- We used fresh strawberries mixed with a little bit of icing sugar to bring out their sweetness.
Best Nice Deals Team
Ingredients 2 packages gelatin powder — unflavored.2 cups apple cider.1/4 teaspoon salt.2 cups apples — diced.1/4 cup black walnuts — chopped.1 tablespoon chopped parsley.Cooking oil.Lettuce leaves — for decoration.2 small or 1 large box of apricot jelly.1 large jar apricot baby food (8-10 oz).1 can crushed pineapple — (16 oz) drained (retain juice!).1 pkg cream...
Ingredients 1 cup peanut butter1 cup white corn syrup1/2 cup packed brown sugar1/2 cup white sugar6 cups cornflakes cereal1 cup semisweet chocolate chips2/3 cup peanuts Preparation Method: In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.Cook, stirring occasionally until smooth.Remove from heat and quickly mix in...